About Glenda

I have spent the last 30 years living in the corporate world and now it is time to follow my passion of 'making my own'. This blog is the documentation of that journey. I alternate between the southwest of Western Australia and Perth.

Farewell and Bon Voyage

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Farewell to the tomatoes and the cucumbers …There will be no more sad stories of how many buckets I picked that day.  The vines are all gone.  I gave the last of the green tomatoes and cucumbers to my sister, Vickie, who made green tomato chutney and cucumber relish with them.   I cooked up the last of the red tomatoes but, somehow, missed this guy so I decided to immortalise him.  There is one cucumber left and he is about to go in the bin.  We are having commercial pizza tonight.

Farewell to the Doc who has decided to put down his pen and blog no more.  All the very best, Doc.  I hope you and Sandee remain well.

Blogging is time-consuming and demanding with, to be honest, very little tangible reward.  I decided to do it because I like to take photos, love playing with Photoshop and, for some reason, needed some impetus to take photos.  What better way than to start a food and gardening blog (which are my other interests)?  That way, I would have to take photos.  It has worked .  My little Canon Photoshop G6 has been flat-out since I started.  I am no great shakes at any of these so I don’t really know what made me think I would be good at blogging but, of course, we don’t have to be good at things to have fun.

And farewell to Maus and me!!  Well, bon voyage, really.  We leave on our long anticipated holiday tomorrow.  All going well, we will be back mid-July. We are hoping that Lebanon stays safe and does not get any more entwined in Syria’s war.  War is no good to anyone.

The preparation for this holiday has taken so much work.  It is amazing how many things you have to organise just to leave the country.  It is doubly worse for us with two houses to clean (we are not the best of housekeepers usually), three dogs to wash and clip and cook for, and produce to pick and process.

We picked 215 kilos of olives which reaped 36.5 litres of oil.  We picked for three days.  I have frozen all the pomegranates seeds (I didn’t have time to do anything else) but, alas, the lemons remain on the trees.

We have been so busy which that is why there has been a reduction in the number of posts recently.

When we come back, there will be weeding and pruning the roses, setting up the second vegie patch and painting our fence in Perth.  It never stops, does it?

Thanks to Vickie, Eric, Sandra and Merle for looking after Maggie, Lily and Jules.  Looking after someone else’s dog is burden enough but when there are three and one has recently had a cruciate ligament operation, the burden is manifold.  Thank you so much.

Anyway, see you all in July.  Please return.  If you haven’t subscribed but check out the blog from time to time, now is a good time.  That way, you will get notification when I get back (lucky you) :)  .

Green Tomato Chutney

2013 05 20_0406 copyI succumbed.  I couldn’t bear to see all those green tomatoes go to waste so I used one kilo of them to make Maggie Beer’s, Green Tomato Chutney and I am glad I did.  It tastes very nice indeed.  A little sharp, but sweet.  The apple comes through quite strongly so it would be perfect with ham or pork and Maggie recommends teaming it with chicken pie or adding it to curries.

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A Sad Day …

2013 05 17_0343 copyI pulled up my tomato plants today (actually, it took two days) and it was very sad.  We had to do it as we will be going on holiday soon and won’t be in a position to look after them.

We are well and truly over tomatoes and, in that sense, were glad to see them go.  There are only so many tomatoes one can cope with.  But …. it was still very sad. Continue reading

Saltimbocca Alla Romana

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I went to a typical Perth café the other night and had Saltimbocca, one of Italy’s best-known dishes and I can understand why.  It was lovely and  it’s easy to make.  It is simple enough for a weekday meal and fancy enough for a dinner party.

Stephanie Alexander suggests that the most difficult part of the recipe will be obtaining high-quality veal.   If you can’t get veal, try Girello which is readily available and nearly as nice. Continue reading

Mary Rose

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Mary Rose is a David Austin Rose which he has classified into the group, Old Rose Hybrids.  The Old Rose Hybrids are the original English Roses.   They are the result of crossing the early summer-flowering Old Roses with modern Hybrid Tea and Floribunda roses with the idea of combining the best characteristics of both.  In the case of Mary Rose, this crossing has been a total success as Mary Rose has the charm of an Old Rose, with the reliable repeat-flowering habit of a modern Hybrid Tea or Floribunda.

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Arancini

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This is not a recipe, just something I learned not so long ago that I thought I would share.  I know I run the risk of people thinking I am a wee bit handicapped but, alas, that is the risk I have decided to take.

When cooking for two there are always leftovers as most recipes serve 4 or even 6.  Some meals taste better the next day, some a lot better, but one dish that does not reheat well is risotto.   It usually ends up gluggy. Continue reading

Tomato Sauce

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I started off my post on preserving tomatoes, in February, by saying,

It’s nearing the end of summer and still the tomatoes are coming.

I then when on to say,

If, after you have made relish and salsa and have dried, pickled and roasted your tomatoes, you are still picking them by the bucket load, it is time for some serious preserving.

Well… it’s nearly winter and still the tomatoes keep coming.  I have preserved so many tomatoes, I seriously doubt my cupboard will ever be free of them. It is time for something different. Continue reading