More Time For

 

 

It was humid and warm and the sun shone brightly while we were away. On return we happily jumped into bed with shorts and t shirts and woke halfway through the night frozen to the bone.
It seems we have returned home, from our time away down the coast, to the beginnings of Winter.
I think this year I am going to love Winter. This year I will be home for Winter. This year I will have more time to add rows to my knit projects, more time to read lines from my book and that of the kids, more time to add a pinch of love to warming home bakes and more time for, the most important of them all, cuddles with my tribe.

I am working on a pretty pink cabled hat for Danika this month, the pattern you can find on Ravelry. Are you on Ravelry? If so, let's connect? I have been meaning to get my fingers and needles wrapped around this beautiful wool since I purchased it a few months back. I just was not sure of just how I was going to knit it up. Well, that was until recently.

This month I am currently reading a double in Self-Suffiency : Soapmaking with Natural Ingredients and Natural Remedies. These two I ordered months ago but only arrived last week while I was away. I am devouring them. On hand as always is The Rules of Magic (again) which I will follow up with Practical Magic (again) and Penelopy Ody's Home Herbal which I have always at all times at hand.

I have also moved our BareFoot HomeSchool SchoolHouse inside. And it would probably be best to name it something else for the colder months? Any ideas?
I've watch on each day, through my scullery window, and the sun has shifted. The rays that beamed down through the day from before have lightened and the ground is still cold to the touch by midday. My Wellie Boots have been dusted off and placed at the kitchen door and my good ol faithful flip flops have now been packed away.

It's time... do you feel it too?

Kneaded Rolls

I shared my very first attempt at Burger rolls on my My Story accounts on Instagram and Facebook this past weekend. It was such a huge success and I had so many requests for the recipe that I thought it best to save it here and share it with you all together.
I am by no stretch in any way or form an artisan bread maker like so many of my foodie friends are but when there's a recipe that is simple to whip up, that even I can accomplish it, I have to share it with you all so that you can give it a go too.
Cause really... Who doesn't just love the delicious fresh aromas of bread baking?
I jot down recipes as I go along and often dont think to save where they came from, do you? So, just know that I do not take any credit for this particular one.

 As you may remember from before I am all about what is easy and my bread maker machine was just that. Until I discovered No Knead Bread! Now that poor machine stands and gathers dust. I also have found that I am not as scared of yeast as I thought I was. The perfect bread calls for yeast, water, salt and flour. THAT IS IT. If you have those ingredient you are on your way to never buying store bought bread again ;)
These rolls do take a bit of time from start until ready to serve but it is so very worth it. And the kneading time.. well, think of it as your time infusing each roll with love and all those special intentions that magickal cooking can manifest for you and your loved ones.
For me, it was time out of my day to do just that!

Kneaded Rolls

• 1 tablespoon active dry yeast
• 1/2 cup warm water
• 1/2 cup milk
• 1 large egg
• 2 tablespoons oil
• 2 tablespoons sugar
• 1 teaspoons salt
• 3 cups flour
• 1 tablespoons butter

1. In a large bowl, stir in the yeast and warm water and lit it sit until dissolved. (this should take about 5 minutes)
2. In another bowl mix, whisk the milk, egg, oil, sugar and salt until combined.
3. Add this to the yeast mixture and stir until combined.
4. Add flour and stir until it becomes a shaggy mess like dough.
5. flour your counter and roll dough out onto the counter and knead for about 10 minutes.
6. The finished dough should be smooth and slightly tacky and spring back when you poke at it.
7. Return dough to bowl and cover. Let it sit in a warm place in your kitchen until it doubles in size. This should take about an hour.
8. Dust your counter top with flour and turn risen dough out onto it.
9. Divide the dough into 8 pieces. Shape each one into a ball.
10. Place your rolls on a baking tray and let them rise again. This should take about 30 minutes.
11. Preheat oven until 200 degrees Celsius.
12. Melt butter and brush it over each roll - this gives them that golden brown colour.
13. Bake until golden for about 15 minutes.
14. Let them cool to room temperature and enjoy.

Cooler Mornings

I couldn't resist capturing this moment this morning before I had to wake him for his day.
She certainly doesn't give him any more attention than he deserves. She is still pretty much a Mama's girl and given time I know she and him will be inseparable. He is just a little impatient at the moment.
The first week back at our Barefoot Home School has been on the rocky side. But, I think today went a little better and hope that the next week we will be back into our rhythm of studies and home life all jumbled as one. I knew that at times it wouldn't be smooth sailing and it is now that I need to remind myself of this.
The mornings are considerably cooler as are the evenings. So much so, that I have placed all Summer jarmies in the back of the cupboards for now and I am making lists of who needs what in the clothing department for the new Season. As the boys get older their clothes last a couple more seasons. Danika on the other hand is growing like a weed and so I will have to make my way into town to get a few more warmer items to get us through for the next few months.
I am so grateful it's Friday and the weekend is almost upon us. Anything exciting happening for you in your space? I have lovely new items to photograph for my Shoppe and cant wait to share them with you and it is perfect weather to finish reading "Tales of a Fourth Grade Nothing" to the small boy.
The weather forecast reveals a cold front is on its way. (thank goodness - I have stocked up on masala mixes for a Curry or two :) )
love as always, Angela

Cousins + Bubbles

We recently caught up with special family. Small beings are always fun to have here at the Cottage.

Small beings and their Mamas! These small cousins are all around the same age. All under 3ish and made from similar cloth of the tribe and are so very different. It always intrigues me how littlies, although only a few months apart either way, grow and develop at totally different rates. So very unique. I know it has a lot to do with the "Village" that helps the Mamas along the way and the whole gene pool thing. But, it still is such an amazingly powerful thing to watch as they play.

I still stick to my previous convictions.. "Children like Chickens are hard to Capture" :)

Postcards from Park Rynie.

Thank You Friday









Thank You Saturday







Thank You Sunday






Thank You Monday

we spent some time away from the Cottage this Easter weekend..

 

Oh, to those that do celebrate - Blessings for Easter. 

Belated, again, I know. Finding moments to share in the evenings or mornings are not as often as I sometimes hope for. 

Moments from our time away at Park Rynie were perfect. The winds played their part and only whipped through the waves on Friday and Monday but the rest of the time our smallest one could play to her hearts content. Quite different from the time before when we were in Shelly Beach - Do you remember that? 

We managed to get to the beach each day at low tide and on Saturday (the best beach day of them all) even I was able to get into the rock pools with them all and soak up precious sea minerals and vitamin Sun, while tiny reef fish swam about my toes, all the same time. 

Absolute Perfection.

We really do need to this more. Do more of this recharging of all the senses and stabilizing of emotions at the ocean! 

Thank You March.

Recipe for the Perfect Curry

I know it has been a while since I last updated. 

In the midst of Tristan leaving us for China and non-stop rain through the month, I honestly haven't had a spare minute to think. When I do, it's the fastest 5 minute share on our Facebook page or a flick of the forefinger through our Instagram feed. Both ever so quick and of course accessible on the go because they are loaded on my cellular. 

The mornings are certainly cooler and so much darker than before as with the early evenings. Today is even more so, thanks to the lingering cloud cover, that the kilo of beef curry cuts in the freezer beckon to be cooked up. And, I know I have the perfect recipe just for it. It has been patiently waiting for this perfect moment. Cold and cloudy with the chance of spicy aromas of Ginger, Cumin and Garlic and Cloves...

What You Will Need :

1kg of any type of Meat, Fish or Vegetable

Oil or Ghee for braising

Onion, Garlic, Ginger

Spices - Cumin, Coriander, Pepper Cinnamon and Cloves. 

Star Anise and Bay Leaves

Masala and Chilli powder

Tomatoes and Water or a couple of tinned variety.

and fresh Coriander to garnish.

 

Heat up your Dutch Oven pot (or any pot) with Ghee or Oil and braise about 2 Onions. Add Cumin, Pepper, Cinnamon and Cloves - about 1/4 to 1/2 teaspoon of each. You will eventually know which to add more of or less of as you go along and make more Curry dishes. Once golden, add Garlic and Ginger then your Meat, Fish or Vegetables and braise well. Sprinkle Chilli powder and half a teaspoon of Dhania powder (also known as Coriander), 2 teaspoons of Salt and the same of your brand of Masala. Again with the Masala and Chilli Powder I add tablespoons as my tribe are spicy hot humans. Maybe start off with a couple of teaspoons (or just one) and see how you go along. Braise all together then add Tomatoes and Water as needed. I add quite a few. In this recipe I added about 6 which I had blanched in boiling hot Water to help in removing the skins but you can use tinned Tomatoes too. I usually add a tin sometimes 2 depending on how saucy I want the finished meal to be. Throw in some Bay Leaves and a couple of Star Anise. Pop on the lid and let cook for 20 minutes on a low heat. 

Serve with Rice or Roti and Sambles.

Garnish with fresh Coriander Leaves.

Serve, Eat & Enjoy! 

subtle changes

There seems to have been a lag on our updates lately and all I can seem to blame it on is the unrelenting heat. The last month seems to have been a stagnant one with hardly enough rain to keep our little home hydrated.

For those who have followed my "blogging" you may have noticed a little trend that happens in my shares, as have I. All the seasons hold my attention long enough to capture a few photos and type out a few updates - except for Summer.

There is such a subtle change in my day of late. The darkness from the evening before lingers while I busy myself with my early morning chores. The leaves from the trees are ever so slowly changing and falling. And although the midday heat still lays across the homestead like a heavy blanket there is a coolness to the mornings and late evenings that hint of change.

Dare I say -  Welcome Autumn....