10 Things Right Now

10 things in my life right now....

1. Listening

I love listening to music. I love the way it can transport me off to a distant memory, how it can engage my emotions and how it can set the mood for the day ahead.  Some very special songs are:

-Send in the clowns: First girlfriend, of a world away, recorded it on a tape for me.

-Sweet Gypsy Rose: My bestie Jude and I use to do a superb rendition with me playing my fake trumpet.

-Boom Bang a Bang Bang: Mum singing in the kitchen.

-How could an angle break my heart: Ugly time with my ex.

-This is the moment: Wedding song

I know it sounds very queer, but Barbara Streisand, Josh Groban, Il Divo, send me away from the routine that can sometimes be called life.

I use to spend 30 – 45 minutes each way, driving to work. During this time I deliberately selected music that allowed me to appreciate beauty and to enjoy my solo, in private, singing career.  Years ago I use to dabble in musical theatre. I never ever thought I was great, but somehow I managed to audition and pull off the role. Bernardo (West Side Story), Schroeder (You’re A Good Man Charlie Brown) and Peter, Understudy to Jesus (Jesus Christ Superstar). Some days I still wish I had the motivation, drive and personal belief that I could do it again.

I so love singing knowing that no one is watching. Sometimes I deliberately reach the DIVA high note, knowing there is no bloody way in the world it is obtainable. I nearly poop my pants and crash the car on the rare occasions when I hit the note superbly. I love the fact that when I am on my own I will sing like there is no tomorrow. I am even more courageous when I am sharing a glass of red with the iPod. I have learned to accept myself with regard to where I choose to sing – in private. I appreciate my imperfections and idiosyncrasies because I believe that these are what make me unique. I know I have varied talents – a lot of these are unknown by those around me.

2. Eating

Well, this past fortnight has not been that much better. I have managed to squeeze in a few salads – which I do enjoy.  Christmas was pretty much under control. We had a simple fare shared with beautiful people to boot. Nothing overboard, but I think it is purely the fact that there is plenty of PICKING FOOD that is the problem. I am prepared to throw it out there and say that I am going to address this commencing tomorrow. Now that I feel I have made enough excuses the time is right. I shall report back with some positive news here. I am spending tomorrow working out the meal plan and I am going to log some exercise - Me Time! It is great to report that this past week has seen the eradication of hot buttered toast.  

Next week I am planning on getting some exercise. Here is the Plan

Monday: Walk the dogs

Tuesday: Swimming and walking the dogs.

Wednesday: Walk the dogs.

Thursday: Gardening

Friday: Walk the dogs and Qigong

Saturday: Mowing, gardening and house cleaning

Sunday: REST

They say it does not take a lot of effort to incorporate exercise and movement into your life. So I plan on BOOKING IT IN!

3. Drinking

My morning coffee consumption was slowly doing my head in. The first thing I do in my morning is to make myself a coffee and to head down to the chook run. It is the nicest 30 minutes in my day. Well, not really, but it is certainly a lovely way to great the day.  This is followed by another coffee the minute I hit my classroom, another when I get to the staffroom and a few more throughout the course of the day. All in all, I am probably consuming six cup a day. I am aware that this needs to be reduced, but again…ARGH!  I am thrilled to share that alcohol consumption is nearly non existent. I hate the effect it has on me the next day. A night of insomnia and a crook tired feeling are too much to ask for. The perils of getting older! Now all I have to do is limit the coffee intake and I shall be a happy man. It is interesting to note that now I am on school holidays I only consume one cup a day. I wonder if it is behavioural addiction.

4. Wearing

I love the fact that summer is here. “If only they could see me now.”  All those years ago where I prided myself in wearing labels only and spending WAY to much money on shoes, clothing and aftershave. Now I like nothing better than to get home and to slip into my footy shorts, singlet and hit the garden. Oh yeah…………..I LOVE MY GUMBOOTS and THONGS! I do have to hit the wardrobe and to do some sorting.  Simply shutting the doors and running like hell does not cut it anymore! There should be some goal setting here.

5. Reading

I have been manically reading about chook raising. Initially we commenced with the desire to house 6 chooks. Well Holy cow hasn’t that been the understatement of the year. We now have 26!!! We are only allowed to have 20. That said, we have some chick that will not be staying. I have been frantically researching every thing about chicken raising. So read this….

LAYING:

2 Light Sussex – Brandy and Cream

1 Australorp - Oprah

1 Wyandottes-  Cee

1 RIR Rhonda Burchmore

1 Lohman Brown - Noelene

1 Ex batteries: Elizabeth

2 Buff Orpington/Wyandotte cross - Pippa and Kate

Total 9 layers

NOT LAYING:

1 baby Chicken Cluck Kent

4 Silver Laced Wyandotte Chickens: Flyza Minelli, Cluck Gable,  Elizabeth Laylor, Barbra Streishen

1 RIR: Julia Gizzard - pullet

1  Ex batteries: Camilla

2 Pullet Light Sussex: Alex and Zander

1 Pullet RIR: Lucielle Ball

4 Speckled Sussex X infants

1 Light/Speckled Sussex X infant

1 Wyandotte – Effan (Broody)

1 Baby Buff Orpington – Goldie Hawn

Total 17 not laying

26 in total

I have read about diseases, feeding techniques, healthy eating, omega 3 enhancements, correct terminology and exploring the deep litter method. I am also an administrator for a Sustainable Swapping web page……that makes me read every night. Sustainable Swapping - Poultry, Fertile Eggs, Plants, Trade or Barter

6. Weather

I love what Mother Nature is throwing at us. I love the feel of the cool air upon my face when I am sleeping. I love the crisp morning air as I venture outside at 430am to hit the chook run. The days are great, warm, sunny and inviting. Despite what everyone else thinks, here in Brisbane I love a true tropical storm. Hail, winds, swirling cloud masses one day, singlet and shorts the next.

The lawns are green, the flowers in bloom and are fragrant and there is always something peaceful to do in the garden.

7. Wanting

Hmmmm upon reflection of last year. I am wanting some parents to take a greater interest in their children. Believe me, I am not having a dig at anyone in particular, but it haunts me that some children I encounter on my journey as a school teacher have very sad lives. No child actually asks to be born. It is therefore important that parents do everything they can to make a child’s life, fruitful, positively challenging and filled with healthy eating, great role modelling and eventful, valuable risk taking. What wonderful learning experiences positive parents can offer!

I also want to work out how I can still work with my wonderful teaching partner. I leave her behind as I head onto a new school next year. Some people make a difference in the eyes of their students and others also touch the hearts of those they work with. MY MEL is simply a person who I am grateful has entered my life. I am a better person and a better teacher because of our interactions.

I also want to complete the mosaic project I have been working on for Graham and Lin. It has been a long time coming with plenty of distraction in between.

8. Feeling

I am feeling slightly anxious as I prepare for the new school year. I need to get my head around a new curriculum, virtual classroom, assessment and reporting regime, One School,

Learning Place

and One Note. 

I want to feel the sun on my back and the hand mower vibrating in my hands.

I want to feel love.

9. Thinking

I am thinking that I shall endeavour to make a commitment to writing 10 things in my life right now. I can see the value in writing one’s thoughts down. I can see it is a positive means of identifying my goals……being brave enough to throw them out there for all to see and then doing what everyone does in trying to embrace the hurdles thrown at us all from time to time.

10. Enjoying

I am really enjoying spending time at home.  I love the garden:

- the irises are in bloom

- the day lilies are abound with bloom

- the lavender hedge is a BUZZ with insects

- the daisies are blooming and I have taken 80 cuttings,

- the lily pilly hedge around Cluckingham Palace is taking shape and is in bloom

- the orchids have just finished their stunning display

- the agapanthus are out

- the bromeliads are with pup.

Stuart's Mars Bar Cheesecake.

My version of a Mars Bar Cheesecake!

I have put this together for a friend of mine, Kathleen, who always makes me laugh. I reckon with my injections on the side, she will make Mother of The Year! Game On! This recipe can be thrown together without to much work. The difference in making a good cheesecake and a superb one is in the finer detail – nothing too hard. I shall write this recipe as I would say it should I be telling you over the phone.

If I could give you some superb tips – do not;

-         dab your finger into the mixture

-         lick the spoon

-         lick the spatula

-         lick the bowl, because you will find you cannot stop and you will be feeling really piggy by the end of it. BURP!!!!

-         Blend. Blend well. Mix. Mix well when required.

You need to get two of the Philadelphia Cream cheese blocks. Have these at room temperature. As the cheese tends to stick to the alfoil packet it comes in, I find it easier to remove while cold. Place in a bowl and roughly chop it into pieces. I try to keep the cheese cut, but still in form. This saves you from having to scrap it out and reduces mess and waste.

Line the bottom of a spring-based cake tin. I used a 30cm round. I run the scissors around so that it is cut to 1cm all the way around. This means that when served it looks okay on the table.  However, I have also made this in a small lasagne dish where I cut it into slice style pieces.

Melt 125g of unsalted butter – I place mine in a bowl over hot water.

While the butter is melting, place 250g Granita biscuits into your food processor. You can use any plain biscuits. I prefer the slight oat taste in the base. Chocolate ripples are pretty decent too. Finely process the biscuits until they are smooth. I ensure this is really fine, it makes a difference to the absorption of the butter and helps in forming a firm/hard base.

Pour the melted butter into the biscuits and combine in the food processor.

Tip the biscuit mix into a lined spring-based cake tin. Use your clean hand to press the biscuits down so they form a hard base. Make sure you get right into the edges of the tin. Try to form an even spread and a level top. I play with this for a bit longer that one needs to so that I get a smoother finished product.

Once done, place this in the freezer.

I now get all of the ingredients measured so I can simply add them and construct as required.

Place three mars bars on a glass microwave plate and set aside. I buy a packet of mini mars bars. Although there is more wrapping they are usually cheaper than three individual bars. PLUS……you get more outside chocolate which makes a better cheesecake.

Measure out two teaspoons of gelatin into a small shallow glass bowl.

Have the quarter cup measure ready for later on.

Boil the kettle.

I use my electric mix master to make the cheese topping. Into the large bowl of the mixer place empty one tin of condensed milk.

Blend this on a low to medium speed while adding small pieces of cheese. Use a plastic spatula to scrap the edges of the bowl. This will assist in making a smooth mixture. Once combined turn the mixer off and leave to stand while you prepare the mars bar component.

Place the mars bars in the microwave and heat over a low heat until they melt. Do not be confused as they keep their shape and can burn. 20 seconds is a rough time.

Turn the mixer on to a low speed and immediately add the mars bars. Do not give the mars bars time to cool on the plate or you may get chunky piece in the cheesecake. I have placed cut up mars bar chunks, in the past, in to the mixture instead of melting them, but they tend to go a bit watery when placed in the fridge.

Once the cream cheese and mars bars have blended turn off the mixer. Add ¼ a cup of boiling water to your gelatin powder. I use a small whisk to beat this until the gelatin granules have completely dissolved. Make sure you spend time mixing this before adding it to the cheesecake.

Once the gelatin has blended beautifully into the cheese cake mix, beat well. Again use a spatula to push the mixture from the bottom and sides of the bowl.

Grab the cheesecake base out of the freezer. While cold pour the cheese mixture over the top. Place in refrigerator. I have a choice of two fridges so I always make sure the fridge I use has nothing with any overpowering smells – onions, fish, meat etc. This will ensure that the cheesecake flavours stay true to form and are not influenced by the contents of the fridge.

Leave to set in fridge. Ideally best to make on the day of or one day prior to event. You can make it earlier than this but the texture can be a little dense.

Decorate if you feel the need. I simply serve with strawberries and double cream.

For something right out there try dusting some quartered strawberries with a little icing sugar and a small drizzle of balsamic vinegar. Place these in a bowl the middle of the table for people to add if they are brave.

Potato Salad - Stuart's version

Okay, it is a simply fare but one that I enjoy in Summer. I tend to alter this every time I make it. That said though, this is the standard recipe. I have been known to make my own mayonnaise but if in a hurry I simply buy a low fat version. These normally taste much blander but as you are adding stuff to it - go for it. After all it means you can add more bacon!!!

Okay so what will you need?

·        1 large onion – finely chopped and seared in a pan with a little olive oil, drain on paper towel to remove as much oil as possible. You can use a small red onion and place it to the salad raw.

·        1kg desiree potatoes ­– peeled and cut into 2cm cubes. I tend to wash them first and keep the peel on for extra fibre.

·        Bacon – sliced into 1 cm strips – use as much as you like. I believe bacon should be a food group on it’s own – so go to town.

·        Shaved ham – I use around 100g – sliced.

·        Boiled Eggs – I hard boil 2  or 3 eggs.

·        1 cup mayonnaise

·        1/2 cup sour cream

·         Juice of ½ lemon

·        Fresh Herbs – MUST HAVE – common mint, Vietnamese mint – a good hand full of each. I also use basil and chives as I have them growing in the garden. Serviously, if you have t buy your hers, and you only wanted one type – go the Vietnamese mint. It changes the whole taste of the salad and people will be asking you for the recipe (Shhhhhhhhhhhhhhhhhh!!!)

·        Ground pepper – a few grinds to taste.

Putting it all together:

1.     Using a large saucepan, cover your potatoes with cold water. Make sure you have enough water to cover your potatoes. Bring to the boil.  Once the water boils, turn the heat right down and leave for a couple of minutes. You want your potatoes to be cooked through yet remain firm and in tact. Use a skewer to test f the potato is ready. The potato will slide of the skewer if cooked through. Drain, place in a large bowl.

2.     Hard boil eggs

3.     Pan fry the onion in a little oil. Place in bowl with potatoes.

4.     Fry up the bacon until crispy – drain and place in with the potatoes.

5.     Slice ham and place in with potatoes.

6.     Roughly chop up the eggs into big chunks and place into potato mix.

7.     Blend mayonnaise and sour cream really well. Add juice of ½ lemon. You need to make sure the mayo and the sour cream have been mixed beautifully to avoid the cream curdling. At this point I add some ground pepper too.

8.     Add roughly chopped up fresh herbs.

Flowers in our garden.

 Yucca flowers

 Day lily

 Hibiscus Tangelo

 Yucca flower

 Sweet pea

 Daisy

 Evening Primrose

 Yellow iris

 Shell ginger

 Varigated ginger

 Balm of Gilead

 This is not our place....same bamboo though

 This is not our place...same bamboo though

 Bromeliad flower

 Canna Lily

 Tropical canna lily

 Hippeastrum

 Ginger

 Hippeastrum

 Day lily

 Torch Ginger

 Hippeastrum

This is a pictorial representation of the species I currently have planted.