I love a good Saturday, and today has scrubbed up pretty well for fun. In fact, if I was allowed to choose a favourite day of the week, Saturdays would just sneak it in over Sundays, because for me I always seem to make my new discoveries when the weekends are young. On Sundays my brain switches off somewhat. Cooking eggs on Sunday mornings is all I'm good for...
Take this morning as an example. I was out there doing my 'Saturday rounds' of the garden, saying hello to all the inmates, including the ones I tend to neglect, or just presume are doing fine without me, for the other six days of the week. One classic case of such a neglected inmate is the ancient looking hanging basket down one end of the pergola, where a succulent planted there last spring is simply belting along now. But what's this I see on the side of the basket? From a distance it looked like lichen, so I just had to investigate...
|Just a patch of green, still looked like lichen from a few feet|
away, and then when I got up nice and close...
|It's a moth, disguised as lichen. Haven't got a clue what kind of|
moth it is (can anyone help out here with an ID?) but it looked
serenely asleep, and so that's how I left it.
|This is the in-ground parent plant, which is also enjoying life|
in the new succulent patch. These senecios should start to change
colour in winter, showing red blushes when the chills arrive.
|Speaking of changing colours, this Crassula|
'Campfire' which puts on an astonishingly
vivid show of pinks and reds in the cooler
months, is starting to turn already.
Well, that's it for my lovely Saturday morning in the garden. I pulled out all the chilli bushes and eggplant plants, clearing the decks for planting some winter crops, but photographically that's all pretty dull stuff.
Instead, to finish, what I would like to show you is my latest discovery in the kitchen. Now, I am sure most of you have heard of that South American grain called quinoa, which is very trendy right now. Well, there's a new 'next' trendy grain that's similar but different, called 'Freekeh'. Quinoa is an ancient South American grain, and Freekeh is an ancient Middle-Eastern grain. It's actually a type of wheat – young green wheat which has been roasted. Here's a link to the website of an Australian freekeh grower which includes info, recipes etc. The woman doing the video is a worry, announcing that's she's "your personal trainer in healthy eating", but if you're prepared to forgive her for that, it's a fairly handy website.
|Our excellent local Middle-Eastern food|
specialist shop, with the demure title of
Crazy Coffee and Nuts, stocks this Jordanian
brand of Freekeh, and I'm trying it out
tonight. Love the packaging!
That's the other thing I love about Saturdays. It always seems to be the day that I end up having lots of fun in the kitchen in the afternoon. The quinces are almost ready (they've been slow-baking for five hours now – here's how I did them last year) and if all goes well with the Freekeh salad I'll update you on that little bit of Saturday living later on.