Right now. A menu

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I haven’t resorted to meal planning for ages. But this little beauty is inspiring me this week. No set days, simply meal ideas to use the ingredients I have in abundance. Leeks, potatoes, spinach, fresh veg, free organic bones gifted us and incorporating a variety of protein. I’m aiming to make big enough batches and have lunch leftovers each day. (And it be yummy enough to want to revisit) then it’s only two fresh meals a day to contend with and hopefully little waste. Phew. Sometimes it’s an epic mission just procuring some nourishment and other times it comes effortlessly.
I’m blessed to be a mama at home presently with time to put into our meals so I’m refocusing.

With my goal to provide fresh, wholesome, nutritious meals every meal time, it can get overwhelming at times. Then it’s good to remember my friend saying, lovingly cooked eggs on toast is more nutritious than resentfully cooking an elaborate meal.
I used to tease a certain sister about her meal roster, until I was exhausted in the second baby days. I could not think straight about much or cook without burning something while I made the rest or come out with some weird uninspired dishes. The other trap is gastronomic boredom with the same five meals in rotation. I was losing a lot of weight and interest In eating and really needed a shift.
Really hard times that I’m sure some of you can relate to. Whether its a challenge from grief, anxiety, depression, exhaustion, overload, overwork, busy family life or other factors keeping our bodies well nourished can be a hard ask, which is essential to look at for good health and mental health.

I made a list of dishes I could make easily. Plus 10 I wanted to eat that where from friends or books. Plus jesses handful of dishes. Wrote them onto scraps of paper with blank backs for future additions and popped them into a jar. A lucky dip ensued and there pinned on a weekly chart was my meal ideas. I didn’t have to think about what was coming in the kitchen next. Phew!! So easy So clever so smart. Easy to shop once or twice a week. Easy to change or skip meals around. Easy to prepare legumes or grains in advance. I enjoyed tHe liberation of the day without “what the heck am I going to cook tonight ” looming over me all day. It was a step in realizing organization can free up more energy and time for doing other things!
So at this time of transition back to a big house, school rhythms, work rhythms and town life I look to these little tricks which help me keep up with myself and make my days a little more free and enjoyable.
Even if I don’t use it, I feel supported by a fall back plan!
What are some meals you would put In Your jar?
If you are the main cook in your home, what helps you keep inspired about your task?

Home made Mayonnaise ~ easier than you think

i have attempted mayonnaisse once before, it was a terrible gloppety glop which seperated in the first hour and no-one would eat. boo. condiment disaster.

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and then one day recently, like a home cooking queen, my dear friend Dalee {Owl and Snail blog} casually offers to whip up some mayo to accompany lunch as the rice is not cooked yet. WHAT? squawks I

what can’t this woman do?

whip up mayonnaisse? i thought it was a half hour hand whisking ordeal for secondary results?

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not anymore ladies and gentleman.

mayonnaisse, fresh, lemony, creamy mayo is within your grasp {if you have a power source/sauce and a blender}

no more sad sandwiches gasping for some moisture, no more shop tainted slaw,

read on and then

quick get your apron on and blender out…

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Dalee’s deelicious home made whip it up casually MAYONNAISE

disclaimer~recipe is just a guideline, adjust ingredients as you see fit…

pop into your blender jug

  • 2 good and fresh eggs and another egg yolk
  • juice of half a lemon or more
  • 1 clove garlic
  • 1/2 teaspoon of salt
  • 1/2 teaspoon mustard
  • 1 teaspoon of honey or similar

whizz til smooth then with motor running slOWly pour in oil in a steady drizzle until mixture thickens to your liking… ta da!!

approximately more than 1 cup of good oil but possibly less than 2 {depends on the weather}

Dalee recommended a blend of olive and a lighter oil like sunflower, i agree after tonights recipe trial. i also added a sprig of parsley to dye it an appealing shade of rolling meadows green

then good people, dollop, slather, spread, dip, splat, lick, enjoy!
Keep it in the fridge. I can’t legally recommend an exact UBD but perhaps up to 7 days?? do not leave out of the fridge for extended periods as it contains raw eggs, food poisoning is a concern.

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try with roast potatoes, fish and salad {my dinner above. mm not bad… in another life i am a food shooter for culinary prints}

try it with….

vegie sticks

in coleslaw

in nori rolls

in chicken salad

egg sandwitches

in salad dressings

on frittata

on pancakes…?

IMG_0283well go on, make some soon and tell me what you enjoyed it with {as long as it’s food now}

looks good, tastes great and has raw eggs in it!

and what about Miss Dalee, artist, mama, musician, crafter, pioneer, yurt dwelling, homeschooling, mayonnaise queen. did you go look at her blog? or her skilled husband Jesse, who handcrafts beautiful Shakahachi flutes.
some more moments from my visit

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Lily plays for The Ridge children
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view from community house/kitchen to the sea

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the kitchen of mayonnaise heaven…

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Dalee also makes KimChi {fermented spicy vegetable condiment from Korean origin}

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Lily disappears into the schoolroom within arms length of the bookshelf

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playful artworks by Dalee and children

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The Yurt~temporary home while they build/wait for approval to build from council

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so cosy and light. furnished with many handmade pieces from the hands of mama and papa

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a wedding gift from Jesse’s dad

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circus fun

 

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jesse dalee and eltham

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my cute wee home for the night.

my cute wee home for the night.



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rainbows

peace

and mayonnaise

xx

there is another good mayo recipe and scientific examination of the sauce here

thankyou Ridge friends, you where the last stop on the way to Bellingen. i enjoyed my three fun days of inspiration with different friends and i left you feeling full and motivated and, well, inspired!

Thyme to soothe a cough {another belated post}

Thyme to soothe a cough

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The beauty and the challenge of this gorgeous valley in NSW is the moisture. It creates lush environs and gurgling creeks and verdant grass and abundant gardens and also encourages mould and in some folks damp lungs and digestive systems.

With a recent bout of coughing which set into the children I was quickly onto the herbal cough and cold tincture (which they are happy to take as it contains a little licorice root so tastes pretty good)

The vitamin C, the herbal chest and foot rubs, the breathe easy essential oils, the onion in the bowl beside the bed ( settled Lily’s cough within 10 minutes and it was gone completely in the morning!)

Seeing this list I see an enthusiastic bombardment of support to the body, my theory at the time was to explore til I found the thing that soothed each individual.

Anyway get to the tea Rosi

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I put a pot to brew on the stove containing about

1 litre good water

1 cinnamon stick

1 handful of fresh thyme

a few slices of lemon peel

juice of ½ lemon

after it had simmered with the lid on for at least five minutes I let it rest for another 10

then stirred in a big tablespoon of raw honey before serving in those lovely mugs of our friends.

I simply kept topping the pot up with water and lemon juice over the next three days and the brew became so flavourful and delightful to sip on these frosty mornings and evenings. The scent in the house was divine when I lifted the lid and the soothing properties of the ingredients helped the inner wellness levels. Mmm

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I just long for good scents when I’m ill, and the comfort of warm lemony drinks

So happy to add this recipe to my collection

I hope you enjoy it too!

don’t wait for illness..

You could serve it with cinnamon cookies or honey popcorn or French toast or a good book for afternoon tea on a blustery day…

lemon thyme cinnamon honey tea

Whats your household wellness tricks?

Be well

Roselinde

ps i just love these posts where the photographs are so naturally beautiful, we just happened to be in a house{shed} with the cutest gingham table and lovely pottery and just happened to have a pot of weed flowers on the table to brighten it all up:)

i have to do this disclaimer, i recommend you go see an experienced practitioner if you have a persistent cough to deal with xx

glimpses of Queensland so far…

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forgive me. i have been so negligent here at RosaLindenTree. {gotta change the name one day, too long, any suggestions?}

so here i am banished out of the bus today for being too grumpy and crotchety {yes it’s not all love and coconuts.}

and i find happy refuge with a friends internet connection! yay. hours and hours of electricity. not a bad punishment.

so here comes a massive catch up with lots of photos and words! awesome.

get yourself a cuppa it’s really loooong…. but good!

a day after flying into Cairns, we are guided to Stoney Creek just north of the city, a beautiful cool place to land and have my first QLD freshwater dunk for the year and then take quiet grounding time to balance stones and add to the growing collection in the creek bed. i am so happy, jesse is so happy, the children are so happy scrambling about and crushing ochre stones. it feels good it feels right and i remember exactly why i am committed to this crazy lifestyle! and i am quickly recovering from my ten day solo pack up and leave Bellingen stint while sick and overwhelmed. thankyou dear friends who helped us and fed and housed us… right back to happy…

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another favorite camp north of Port Douglas, we often come to the creek here for swimming and picnics, today a good ole spaghetti ragu with local produce for lush salad… maybe a week into the trip and we are still all getting on!! yay
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and then another day beaching at Four mile Beach in Port Douglas, if you head to the central or southern end you can completely avoid the holiday crowd…IMG_0259 IMG_0257

ah my boy, IMG_0255

ah my girl,

i think the above two shots could qualify for  the 52 week portraits (a year of portraits of my children

from Che & Fidel)

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the colours of coconut palm and sky

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Lily begins to find her old favorite trees…

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The best forest bath at our friends home…

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happiness! look at the patch of dirt he has worn clear from spinning…

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Our gorgeous friends from Sacred Oz have their incredible Message Stick Vehicle at home this week. I love closely looking at all the diverse Indigenous artworks from all around Australia and often find myself with heart swelling tears. Look here to find out more about this remarkable icon of Australian Reconciliation


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a very rare photograph of Jesse and I {thankyou Michael} and it’s even a genuine joy moment! hooray

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and then to Davies Creek for a week of camping. it was trully blissful even though we arrived on a monday like last year, even though we postphoned the mondayitis to saturdayitis when we left the camp, even though it rained pretty constantly all week, even though i didn’t sleep so well by the rushing water, even though even though… these precious times i hold fast to as reminders of what is possible to experience in our family, remember this Rosi when the reality is far removed from this, remember to connect, remember to have hope, remember that it is not always so, remember to have gratitude, remember to give those little ones lots of hugs… remember, renember, rember, ember

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when we arrive, Jesse gets the fire on and smokes the whole camping area for us. The children get straight into the game of foxes they played here last year… note Lily’s long blue ears and their stripey fur…

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the trees, the creek, the stones, the hairyman in the forest with a hollow stick…IMG_0122

serious rain business to dress up for, making channels for the smaller streams, floating things dowstream, splashing and getting the hangof the balance bike… and getting nearly all your clothes wet numerous times a day! aaarh IMG_0143 IMG_0170

above you see a variety of phases of coconut, in the silver bowl fresh water from a yellow nut as on the left. on the far right an opened young yellow nut with jelly flesh, above an older brown nut whose thick white meat we grate as you can see in the centre and the empty shell can be used as a handy vessel.. mmmm below you see a young nut with a drinking hole deftly cut open…{not my work, i am more savage…}IMG_0162 IMG_0156

monkeying around with slippery coconut jelly meatIMG_0031 IMG_0077

campfire buckwheat pancakes… mmm

here i used buckwheat flour, but my favorite recipe using whole groats is from my friend Carly over at

What Baby (and Boy) AteIMG_0178

noticing i didn’t photograph the rain moments so it looks so dry and fun…

we cope by making delicious food, playing games, reading, letting the kids play in the mud and water, eating something else yummy, going walking and splashing and adventuring, being patient, keeping the interior of the bus as tidy as possible while it’s a laundry site, allowing space and solo moments despite being so confined, making a bush treasure hint, crafting, knitting, writing, sleeping, listening to the water, singing…IMG_0173

had a little coconut frond weaving and made up this little flag fan… ahh it’s soooo hot… not, but it will be soon.IMG_0056

and this beautiful fruit bowl. more on weaving soon… maybe even a tutorialIMG_0190

inside crafting… the discovery of the one dot holepunch brings hours of amusement. poor deprived kids.IMG_0071

then this bear gets completely re outfitted by Lily lovingly.. IMG_0142

Just before departure we finalised this upstairs canvas cot for Lily, we had been dreaming it up for years and now it’s manifest and is awesome! keeps the floor space clear and Cedar has Lily’s up front bed  even though his little old cot was so cute…. Thankyou Marty for the help. It is two bamboo poles with a canvas cot slung between them. clever. good. smart. simpleIMG_0138 IMG_0174 IMG_0175

i’ve had a jaffle maker for a few years and finally christened it! yum. childhood goodness. {basically took so long because i am so uptight i refused to buy square sliced bread! i let go a little when i found some organic spelt loaf.. so neurotic. but admitting it freely xxx {i trully don’t care if you eat square sliced bread by the way, i will eat it with you happily i just love love love sturdy loaves of bread with hard crusts and chewy centres! i also have a few ridiculously stupid high expectations on myself}  ahhh liberation it was soooo yummy!IMG_0136

more good camp food. Babaganusch {spelling?} guacamole, vegies and roast spuds!

can you tell we kept our spirits up by focusing on the meals all week….IMG_0191 IMG_0193

Lily’s early birthday present appeared one morning… a slack line which has brought alot of fun and challenge to us all!!



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a very rare portrait of your’s trully
xxx
well that’s enough blogging to last you a few weeks
see you later
roast potaytas

Good Airplane food

Good morning me, you’re up about 12 km above earth today! Fathom that… Is the highest mountains on earth about this high? I heard on Mars there’s a volcano about 28km high! I believe it’s the lack of gravity which enables it to keep growing unlike on earth. (Note to self, research stuff like this so I can score at Trivial pursuit. I mean get the facts straight before you publish it on your reputable blog Rosi!)

Transitioning mentally and emotionally began last night as I repacked my bag…
Do you know that moment when you become aware you are no longer fully here but not yet there…
I had pre travel tension through the night so blearily arose at 5.30 wondering why I chose the early flight…
Anyway the point of this post is the food. The inspiration I had because I’d rather not eat plane food. Plain food good. Plane food bad.
So I put together this morning

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Yep iPhone photo not up to scratch…
Recipe as below, adapt to your taste and ingredients

A cup of full fat creamy Barambah honey yoghurt
A crisp apple washed cored and diced
A handful of Buckini (soaked and dehydrated buckwheat, crunchy yum)
A handful of black Chia seeds (excellent for digestion)
A dozen chopped almonds

Variations
Add sunflower seeds or pepitas
LSA
Cinnamon
Vanilla
Natural yoghurt (personal preference. Honey yoghurt too sweet)
Fresh berries or other fruits
Rolled oats
…….
I’ve also a great yoghurt recipe with beautiful photographs here…

Pack Into a leak proof container, maybe in a ziplock bag, pack a spoon
When you get peckish halfway from here to there you have a light but sustaining, healthy snack. Mmmm
Great for lunch boxes or car trips also. Make sure it’s with an ice pack if its a hot day.
Ps open your container away from you in the air as I’ve learnt the pressure build up inside the pot can make your yoghurt explode all over your nice charcoal grey city clothes:)

How would you do it?
Any plane survival tips anyone??

So far.. away…

on departure the morning mist cloaks the hillsidesIMG_0024

departing the fertile valleys of the mid north coast and headin south… it’s a beautiful perspective of the folds and crests of the land hearabouts from up sky..
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the big smoke… a fleeting stopover…IMG_1761

on the plane i listen with empathy to the crying babes

and turn back to my book with glee… it’s not me with puking kids, this time…

at the airport Sydney I am famished as the few mouthfuls of breakfast I distractedly inhaled have worn off, i seek the noodle bar my mama described to me and am so enjoying my broth and reading and then the $2 massage chairs…

i forget to check in for my next flight…

oops, lucky i got a self proclaimed ‘nice’ man at the counter who lets me on anyway…

{feeling abit country mouse at this point but enjoying myself…}IMG_1702

arriving into a babble of easy banter with my oldest young friend, we join her friends inner city for lounging, ethiopian eating and dancing! wow feeling so bold and dashing in my red wool coat and that new wool skirt i made… {details one day. maybe}

in between i had a stroll in the road and delighted in my find of this Pincushion Hakea a favorite from Western Australia. What a quirky flower and great name. Some aspects of the medicine of this flower is

to have an open mind and be open to new ideas and interested in the world. {can you see how the flower reaches out in every direction confidently?}

Think that might come in handy this week for me?IMG_1755 IMG_1711

dinner, Ethiopian flavours astound me, smoky paprika or warm cumin or slightly vinegar pickle or sweet beet or queer fermented pancake bread… mmmm new things to experience

and 5 other lovely ladies to enjoy with…IMG_1760 IMG_1759

and then and then there was more at The SubstationIMG_1704

Dead Quarry Mountain Rats play high speed twanging tunes, handsome talented lads with flying fingers

{but i snobbishly think they could do with some articulation assistance…}

I cannot keep up and go out for a breather and a cuddle with the radiator

enjoying people watching and trying to digest the days stimulation!

until the highly quirky and amusing Perch Creek Family jug band step up and have me soon in stitchesIMG_1757

four siblings and a partner, all beautifully talented musicians and a couple sporting magnificent vocal range! harmonies to soar in this great hall and hilarious almost embaressing banter betwixt.

when did dorky become cool? i think i could really fit into this scene in Melbourne…

In another life I played double bass and when i see the instrument hopping and jiving in this folk/bluegrass/soul context i long to be there thumping out the bass line. it really wasn’t so much fun at the back of the orchestra…IMG_1718

this sign greets me in my dear friends kitchen. I say YES yes yes!IMG_1736

being idle in the sunroom for hours… luxury… my thoughts can come to a natural completion with no interruption! hoorah! i can think any think i can think…

and then such a long long invigorating seaside stroll with a myriad of greys and mauves and silver sheening water for companyIMG_1763 IMG_1770

and pressing my face into WA wildflowers growing happily in the garden

Geraldton wax my favorite since ever has taken me on a great healing journey {still on it actually}

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in another life i spent a year working on an artwork of this flower and a dear friend put it onto my skin. daily reminders of the medicine of this flower…

have you ever crushed some of the leaf and smelt the divine aroma?

and then check out these enormous pillars of Banksia. Im not sure which variety but so striking.

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and then later…

IMG_1753my daily victual awaits…

ahhhh so full of gratitude to all who have made this a possibility and to myself, yippee you’ve given yourself a mini sabbatical… xx

what would you do if you could run away from life for a few days?

potato, dill and goat’s cheese frittata

good food good times, this yummy simple dish featured as a girl’s dinner in during my time away from home…

though i like it also for lunch and breakfast and leftover for lunchboxes and um well anytime….

Potato, Dill and Goat’s Cheese Frittata

IMG_1781To begin dice up 1 medium potato per person into maximun size 2cm cubes

heat a good 2 tablespoons of oil in a heavy bottom fry pan {cast iron really is best for this as it will retain enough heat to cook through the thick frittata without burning the bottom}

lay in the potato chunks and lid on, cook about 10 minutes, shake or turn occasionally

Meanwhile

  • chop fine 1 small onion and 2 cloves good garlic
  • dice a small zucchini
  • dice a small capsicum
  • slice 1/2 cup pitted kalamata olives
  • shred a little dill
  • get some goats cheese ready {about 3 tablespoons}
  • whisk up at least 6 eggs {maximum 12} with a couple tablespoons of milk

when the spuds are cooked pop in a bowl

now heat a little more oil and lightly fry your onion and then add garlic

add the potato back to the pan and onto a low heat now

mix it all up with the zucchini and capsicum

pour over your egg mix

lay on the olives and some decorative capsicum and season well with salt and pepper

spoon on little chunks of goats cheese

and sprinkle on the dill

pop a lid on {low heat remember}

check regularly until the frittata is cooked about 2/3 from the bottom of the pan, up to 10 minutes

make sure it’s not burning on the bottom

get a grill nice and hot because you will now put the pan under the heat {keep the handle sticking outside the grill unless metal}

watch the eggy top puff up and brown slightly

it’s ready, be careful it’s so hot!

oh delicious, i’m hungry again just thinking of it…

i like to serve with some good chutney or kasundi and a big salad…

so many varietiations depending on what you have on hand… experiment…

or just stick to potato and eggs for more simplicity, like a more traditional spanish omelette…

ps when we are in the bus i don’t have a grill {i don’t have a lid that fits the pan either i use a thick plate…}

but about that grill, instead just keep up the low steady heat and keep an eye on it, or loosen it all underneath and slide onto a plate and flip back into the pan to cook the top if it’s taking too long. not as pretty but just as tasty.

see, good simple nourishing food, easy and should be less than half an hour til it’s on the table…

oh yes i did burn a few bottoms before i got the frittata regularly great, so don’t you fret, just trim it off and enjoy…

Salsa verde {a passionate dance with parsley}

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during my pregnancy with Cedar, our lovely midwife recommended this delicious dip/spread as a nourishing supplement to my diet. it has since become a favorite with us all and is used to accompany many dishes. I believe the original can be found in the Stephanie Alexander Cooks companion book.

It has some surprise ingredients….

Salsa Verde

my current version goes a bit like this… all measurements are approximate, let your tastebuds and intuition guide you

simply blend the following ingredients to a smooth paste, starting with the parsley

  • three large bunches good looking flat leaf parsley stems removed
  • 1 cup almond meal
  • 1 clove garlic
  • juice of 2 lemons
  • tbsn of capers in brine
  • anchovies to taste (i use about 40g per batch)
  • olive oil to moisten (i have thinned the mixture with a little water on one occasion)

to make a vegan version exclude the anchovies and perhaps add a pinch of salt

i grind my own almond meal for this recipe. If you want to also, chop the parsley seperately and add the almond meal to it with the wet ingredients

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it’s worthwhile to make a bigger batch and enjoy it for a few days, cover with olive oil to help preserve it in the fridge…IMG_0006 IMG_0011

maybe you know a pregnant lady or a new mama who could benefit from an easy nutritious snack to have on hand..

go on take her some….salsa verde