Quilting :: all the quilts. A commission quilt. A QuiltCon entry. A next years new class quilt. A charity quilt… all. the. quilts
Listening :: to the early morning calls of magpies and kookaburras.
Anticipating :: my trip to Melbourne this weekend to teach at Amitie – I’ve wanted to visit the store for so long and can’t wait to get there!
Harvesting :: the fruits of the biggest child’s labours
Eating :: Fresh salads, mangoes!!! and stone fruits. A few people on Instagram asked for the recipe for tonights dinner – salmon and super slaw (making guide after photo):
Sprinkle the salmon fillet with some salt and pepper and bake in a 200C oven around eight minutes (120gms per piece) or cook on the BBQ. Honestly, this piece is a little overcooked, I prefer it slightly on the rare side but just cook it to your liking.
While the fish bakes, in a large mixing bowl, mix up half cup of kewpie mayonnaise, juice of a lime, salt, pepper and a clove of crushed garlic. Add
– a quarter white cabbage, finely sliced
– Lebanese cucumber cut into cubes (you can peel it if you are so inclined, I rarely am)
– half cup freshly shelled peas or frozen peas (if using frozen, lightly blanch them to defrost)
– one apple (granny smith or pink lady), matchstick sliced (it really is worth the effort to make it super fine, if it’s chunky, it just doesn’t work).
– one avocado, cubed
– half cup walnut pieces (can use almonds, pistachios, hazelnuts, anything you like)
– you can add some fresh parsley leaves or other herbs, I just plain forgot tonight but parsley and mint is really yummy here.
Mix the salad very gently to scoop up all that dressing and coat all the bits but don’t be rough as the avocado will mush.
Serve. Eat. Feel virtuous for having a simple and delicious meal. Then sit and drink a full glass of Bailey’s on ice to counteract the smugness. You’re welcome!