sartoric

Today's find, brand new, still in the plastic, $10. He who must be fed has coveted one forever...now I'll have to source casings.

Spicy butternut pumpkin soup with a big spoon of homemade harissa, a little too big as it turned out. We cried and sniffled our way through it though. A dollop of Greek yoghurt helped, mint to garnish also. Served with broadbean dip and cheddar toasties. Followed by a calming watercress salad with honey mustard dressing.

Black sapote- from wiki https://g.co/kgs/cG18Ah

Gold Coast Arts Centre/council chambers. Every Sunday from about 7.00 am.

Sounds delicious @Arey, but don't feel bad about no dog, they shouldn't have cooked bones. The bones can easily splinter and get stuck in the gut, which leads to expensive vet bills. This I know.

Yes, @Okanagancook, that was my method, using ghee. Next time I will knead them a bit more...

My first attempt at chapattis, they weren't perfectly round, but they were tasty and did the job. Served with eggplant curry, repurposed sambar, steamed basmati rice, lime pickle and mango chutney.

Mixed fruit @ElsieD, sultanas, raisins, currants, cranberries and peel. It is so very easy, boil the fruit with water and bicarb, add cinnamon and nutmeg, cool, add flour and baking powder.

Boiled no egg fruitcake. I acquired a booklet in 1974 from Lowan Whole Foods. They had just imported a 36 inch Baltic stone mill to grind their locally grown wheat, pretty exotic in rural Australia then. Anyway, I recall making this cake sometime in the '70s, and enjoying it. Some things never change.

Bratwurst with red onion relish, potato horseradish mash, cabbage with bacon, watercress salad.

This years crop of olives from our grove (ha ha, we have three trees). They've been brining for about six weeks, and are now bathing in a mix of olive oil warmed with garlic cloves, red wine vinegar, fresh thyme and rosemary, fennel seeds, lemon peel and bay leaves. I kept a bunch of smaller ones in brine only, under a layer of olive oil, no picture We have a small jar left from last year, they keep well.

Dry but windy at the farmers market today. Baked goods. The felafel guy. Assorted chillies. . Red bananas and chocolate pudding fruit. My haul, in the bag is watercress. The bread is sourdough and very tasty...

Cream cheese, grated cheddar and loads of minced spring onions ( the last of the current crop from the garden).

A feast from the Middle East. Broad bean, mint and feta dip, assorted salad things, labne, pickles, lentil & burghul koftes, stuffed jalapeños and pita bread.

Persimmon chilli jam. I used four persimmon, about 550 g peeled and chopped, plus 300 g white sugar and simmered those together until the sugar dissolves. Add julienned rind of one lemon, juice of half a lemon and a tsp of dried chilli flakes. Simmer until thick and set, about an hour. These were probably not quite ripe enough to breakdown by themselves, a stick blender helped. The lemon was from our small tree and the chillies (Birdseye) are also home grown, then dried and ground in a spice grinder. Pour into a sterilised jar with a dash of rum on the inside of the lid.

Bugger !

More Indian, and perhaps the best chicken curry I've ever made ! Chicken wing curry, beetroot curry, dosa, tomato chutney, steamed rice and lime pickle. The chicken is made by marinating wings with Greek yoghurt and Mangal brand tandoori spice mix for a few hours. In a deep pan I sautéed sliced red onions, ginger garlic paste, a few sliced green chillies and a tomato. Dump in the chicken and marinade, add a bit of water, simmer for an hour or so. Easy peasy.

A deviation from Indian food for one night only. The weather was nasty, so comfort food called. Beef casserole with mash potatoes, garlic green beans and olive sourdough to mop up the sauce. Hit the spot.

Yesterday's haul included the Charmaine Solomon Complete Vegetarian $5 and The Latin American Kitchen $2.50, plus a couple of Tupperware storers $2 each. I have a few of these already and like them for their small footprint.

Spurred on by @C. sapidus, I looked up the details for Mysore masala dosa. The main difference is a red chutney spread on the cooked dosa before the potato masala goes on. The red chutney gets its colour from dried chillies not tomatoes and is hot and tasty. Ingredients were roasted channa dal, five cloves of garlic, tamarind, dried chillies, salt and a little water to blend. It's traditionally served with sambar and coconut chutney. Todays sambar included potato, carrot, zucchini and green beans. I also made a beetroot curry from the visually stunning book by Christine Manfield "Tasting India".

Yesterday I made an upside down nectarine cake. These were recalcitrant nectarines who clung to their stone like crazy, sending me crazy trying to separate them. Does anyone know an easy way to de stone fruit like this ?

I was shocked to see Driscolls berries in my local supermarket today. They had strawberries and raspberries, Australian grown...I still didn't buy any.

Perhaps my all time favourite pasta - broccoli, anchovy and garlic with a little white wine and lots of parmesan. To go with, a salad of leaves, persimmon, rehydrated pomegranate seeds and cream cheese, dressed with red wine vinaigrette. Followed by a slice of upside down nectarine cake cake with ice cream.

A better photo of the butter dish...

Today's finds, a hand thrown blue bowl, a butter keeper from Orvieto (thinking of you @HungryChris) and an Indian style serving bowl.