What I did today...

So, today I did something I would never have thought I could. I'll give you a clue:

See that? That's Mauao. From the air! Out the window of a small aeroplane. Today I went flying with High. And I only cried once, when we took off. It's a lot like being attached to a string, being in a plane. You kind of bounce around and wibble around  in the air, but you are kind of suspended. Its pretty cool. So this post is really just going to be a slideshow of sorts, so please bear with me. Normal broadcasts will resume shortly.




So, here's High being all piloty and everything:

and filling the gas tank:

The plan was to fly to Taupo, then to White Island and then home, but there was something wrong with the radio thing (?!) so we couldn't go. Instead we flew around Tauranga and looked at stuff:

This is over Bethlehem, you can see Bethlehem College as the collection of white buildings towards the centre top of the photo.

And this is Matakana Island.

And here are a couple of photos that I don't know where I am at all:

Awesome eh?! I'm kind of excited to go again now. And absolutely bloody terrified!

As for the knitting, the Not Yellow Coat and I are having words today. First I miss-crossed a cable, so I had to drop back and pick it up right way round. Then, I knitted like a lunatic and only realised after 20 rows that I should have started to shape the neckline 10 rows before. I have only just finished ripping back and picking up... let's be honest here, I am not talking to this coat until it starts behaving itself, hmpf!

Everybody say "Hi!" to Flyboy!

So, I think winter is over. I think it lasted about to days, maximum. Which is kind of disappointing considering that I'm knitting a huge winter coat! Speaking of which, its coming along quite nicely, thank you. I now have the back, left front and left sleeve all knitted, all sewn up and ends tucked away. It is soooo heavy! Which is  unsurprising considering it has a kilo of yarn in it (give or take) so far. I've started the right front and I'm about half way up the body.

Amy and Totie went to their first funeral yesterday. Their Great-Grandma died late last week. She was their Dad's Grandma. I remember her from when Mike and I were married. She was a lovely lady. She had so many cats, all of whom ate different things, at different times. There was a time, too, that she brought up a baby starling. She was an amazing lady, and she will be sadly missed by her family.

Picture sourced from: http://www.thedearsurprise.com/?p=786

It is from this lady that my daughters are related to the Bounty mutineers. Her maiden name was Quintal, from her forebear Matthew Quintal. Matthew's two greatest claims to fame were that he was first sailor to be flogged on the trip to Tahiti, and then he scuttled the Bounty once the mutineers got to Pitcairn Island.

Flying High

If I may, I'd like to recommend a new blog to you. Its by my mate High. He's learning to fly. Its his first post ever, so be gentle.

Today's recipe is actually two recipes from Economy Gastronomy. Its an Allegra McEvedy recipe and it rocks the socks off the fox!

First of all you start with this:

Daube of Beef

 10 shallots
3 bay leaves
350g bacon chunks, chopped reasonably small
handful of thyme sprigs tied with string
5 cloves of garlic
olive oil
bottle of red wine
salt and pepper
2.5kg chuck steak or gravy beef
2 litres beef stock

Preheat oven to 170 degrees C. You can use either your biggest roasting pan or if you have a casserole big enough use that. It nneds to be able to go on the stove top and in the oven.

Fry together shallots, bay leaves, bacon,thyme and garlic, for about 10 minuts until shallots are translucent. When it starts getting sticky on the bottom, pour in the bottle of wine and scrape up the yumminess of the bottom of the pan. Simmer and reduce for about 10 minutes.

Cut the meat into pieces and season well with salt and pepper. Lay the meat over the top of the wine soaked veg and cover with beef stock. Bring bak to the boil, cover and pop into the oven for about 2 hours. Check for tenderness, if the meat is nice and soft take the lid off and cook in the oven for a further hour.

Serve with colcannon (mashed spuds with chopped spring onion stirred through) and steamed cabbage. So yummy.

You need to reserve about 400g of the meat and 700ml of the cooking liquid for the next recipe.

Pappardelle with Slow Cooked Beef and Mushrooms

the reserved meat and liquid
300g mushrooms
250g dried pappardelle or any pasta you fancy
salt and pepper
olive oil
1 tbsp butter
40g Parmesan, finely grated

for the salsa
400g tomatoes
basil
flat leaf parsley
1.5 tsp red wine vinegar

Put the meat and cooking liquid in a saucepan with the mushrooms and boil for about 30 minutes to reduce the  until the sauce is thick and sticky.

Cook the pasta in a big pot of boiling, salted water with a dash of olive oil.

Stir the meat mixture through the cooked pasta with most of the parmesan and butter. Serve in bowls topped with the salsa and a further sprinkle of parmesan.

For the salsa
Chop the tomatoes, basil and parsley. Toss in a bowl with the red wine vinegar.

It finally feels like winter...

Finally, in the middle of June we are having winter weather. It's been raining for the past two days, and last night it was cold enough for the heater to be lit. It has been a very long autumn this year, and as a knitter, I fully object! Hopefully now I'll be able to wear winter woolies, I can't wait!

It's Saturday today, and that meant that I worked at the shop this morning. It went so quickly, it was so busy! Courier Donna popped in, its always lovely to see her. She's knitting a set of Beatrix Potter toys for a friend, I can't wait to see them finished. I have seen parts (such as a duck's butt) but I can't wait to see them all done. Courier Donna is also going to knit the Yellow Coat. In fact she's the one who put me on to the pattern. Hopefully she'll start once she's finished the toys.

As for me and Not Yellow Coat ... I've now finished the back and the left front. I'm doing the left sleeve now. I do it this way, because I hate hate hate sewing up! If I make the pieces as they go together, I can sew a few seams and hide a few ends at a time. It seems easier. I have to say, with this rainy weather, it is no trouble at all to stay indoors and knit the day away!

 L- R Helen the Wife, Me, some strange woman I don't know,
some strange bloke I don't know

Tonight I tried another new recipe. This one I got from Helen the Wife. Here she is looking gorgeous when we went to a mutual friend's birthday dinner. Its strange, we have similar colouring and our names are exactly the same, except our surnames (obviously), and she's married to my subsequent husband, Stu the Lucky.

Anyway... this was delicious and soooo simple. It makes great use of packet mixes, which is great for easy weekday meals (which I must remember!) Amy and I thought the stuffing mix I chose could use a touch more herbage, and maybe some softened onions, but other than that ... yumm-o!

Beef Olives
Helen the Wife

6 Schnitzel
Stuffing mix (heck you could make your own
1 pkt gravy mix (I chose Brown Onion)

Lay the schnitzel pieces flat, cut off the fat. Mix up the stuffing mix and put a blob across one end of the meat. Roll up and place in casserole (I'm going to brown them in a frying pan next time just because I think the colour would be better). Mix up the gravy mix and pour over the meat, cover and cook at 180 degrees for about an hour.

I served this with mash and a green salad. We will definately be having this again.

Mrs Bhan's Most Awesome Butter Chicken, and I Love St Vincent de Paul

So today Totie and I went Op shopping at St Vincent de Paul. I've been looking for a "new" dressing table for about three years now, and have yet to find one that I love. So, today I went looking again, and no, I didn't find one again. I am getting heartily sick of having my clothes in piles around the walls of my room, although it does make putting laundry away very easy. What I did find was a dinner service for $30! Yes $30! I know! I couldn't pass it up either. Its British and post-war, probably 50's - 60's and reminds me of Aunty Olive, for some reason. 

Aunty Olive is my mothers aunt. She was one of the few stable people of my childhood. Her, and my Nana and Poppa. It seemed that every holidays I either went to Nana's or Mum would take my brother, sister and I to Raglan to stay with Aunty Olive. In my memory it was always either beautifully sunny or it was teeming with rain! Raglan during the 1970's was a sleepy seaside town. The shops opened on Saturday mornings (an absolute rarity during my childhood, I personally know of only one other town that could do this during that time, Taupo. I think it had something to do with being holiday places.) In saying that, the shops closed on Wednesday afternoons! I know! Unheard of! 


Aunty Olive and Uncle Les (before he died) lived in a white brick house next door to a defunct Masonic Lodge building. I remember there being a huge barn-like building down at the bottom of the section, it was full of wood, I think Uncle Les was a builder. Aunty Olive ran a shop, which was tucked onto the front of the house. The shop was simply awesome, it was a wine shop/hardware shop. We were always getting to trouble for stirring the putty, which lived in a large bucket with a layer of oily stuff over the top of it. It was such a temptation.


Raglan has a large harbour with lots of safe swimming, you had to cross over a huge foot bridge, which scared my rigid for a long time, I'm still not that great at heights, but if you wanted to go for a swim, you had to cross the bridge. If you click on the link above you can see the foot bridge and the little jetty where I learned to fish. Most people nowadays think of Raglan as a surf destination. We never did that. Surfers were dangerous people, and we were certainly shielded from them, especially as my sister and I got to be teenagers. I think I was probably pretty safe, surfers weren't my type, at all, not that I really knew what my type was then.


When Uncle Les died, Aunty Olive built herself a new house, just down the road from her old house. I always thought she was totally awesome doing that, I never knew a girl could do that kind of thing, but she did! I always admired Aunty Olive, she was a strong independent woman, and if I can grow up to be half the woman she is, I will be doing just fine.


If Aunty Olive had any faults it was her ownership of Boots. Boots was the most horrible cat in the entire world! He was a ginger tom, and he would not let anyone pat him. If you did, he would rip your arm off at the shoulder. Aunty Olive loved Boots, but I couldn't see any redeeming qualities in the animal at all! But for all that, I loved Aunty Olive, very much.


While I was writing this, I thought I would Google Aunty Olive, and I found an article about her:


"Olive Smith (nee Smith)

Olive Smith was born in Hawera, Tarankai but spent most of her youth in Otorohanga. As a young woman Olive’s ambition was to become a mechanic because “the boys were going to war and there was nobody else.” When she was 18 Olive joined the Women’s Auxiliary Army Corps (WAAC) and became a driver. Responsible for delivering trucks between Trentham and Waiouru the army was a whole new world for Olive.
“We just had as much fun as we could out of it because driving from Waioru to Trentham was a long dog day if you didn’t do something in between to break the monotony,” she recalls.
Olive and her mother had a small farm in Otorohanga. “The land was our living. We always had chooks. They were a godsend because you could always cook something with the eggs. When the hens got old and finished with laying mum would boil them first and then put them in the oven. We never starved. No, well nobody in New Zealand should’ve starved. If you were near the water you’d get fish and things. The sugar was rationed but we actually had plenty to eat here in New Zealand.”
After the war Olive and her husband Les settled in Raglan and the couple constructed the concrete block premises next to the West Coast Medical Centre on Wallis Street." (http://www.raglan.net.nz/raglan-news/raglan-women-remember-the-war/)

So, tonight for dinner, Amy and I tried this:

Butter Chicken

2-3 boneless chicken breasts

300ml cream

4 tbsp tomato paste

1 tbsp crushed ginger

1 tbsp crushed garlic

1 med onion chopped

1/2 tsp red chili powder

1 tsp turmeric

1 tsp salt

2 tsp cinnamon/1tsp cinnamon

2 tbsp butter

coriander leaves

Cut chicken into cubes. Mix all the dry spices in a large bowl, add the chicken and ginger and mix through. Melt the butter in a pan, fry onion until golden. Add the garlic, mix through. Add the chicken mixture to the pan, mix through and heat over a medium heat until the chicken is cooked. Add tomato paste, mix thoroughly, and cook for about 2 minutes. Add the cream, and continue to heat gently, covered for a few minutes.

Serve over rice, garnish with cinnamon and coriander leaves.

This was the best Butter Chicken I have ever eaten. It was rich and buttery, the sauce was thick and luxurious. We will definitely be having this again. Try it you won't be disappointed.

The back is finished! And we had Fried Chicken...

Sunday! What a lovely day. Sunday's may well be my favourite day of the week. Usually it's just me and Amy. We laze around in the lounge, watching movies, and generally catching up with each other after a busy week. Today, we are watching Narnia: The Voyage of the Dawn Treader and Easy A. This is my bliss, honestly, these calm, quiet times with my littlest daughter.

We've had some very exciting news this weekend. Dan got a job on Friday. He's been unemployed for about two and a half years, and it has been very disheartening for us all. But, finally, someone saw just how awesome my son is! And, its a job in the industry he has trained in, computing. I don't really know yet what he'll be doing, I expect we'll find out on Monday night when he comes home. This has been a great month for him and The Lovely Rebeka - she started the ball rolling by getting a job a couple of weeks ago, and now Dan has one too. Of course this is all tinged with a bit of sadness for the mother, since he will probably move out, now that he's working, I'm not looking forward to that.

As for knitting, take a look at this:

What you're looking at there is a completed back of a Not Yellow Coat! Oh yeah! (Oh, and one elderly gentleman, named Whiskers. No handcrafts are complete until Whiskers has inspected them.) I cast on for one of the fronts immediately. Its an incredibly fast knit, so I think I'll still have it done in three weeks.

The Lovely Susi came into the shop on Saturday, so while she was there I got her to choose the yarn she's like for her Sprout. She chose a lovely pumpkin-y orange Naturally Aran Tweed. So, that will be next on the needles, except that I must get mitts and a beanie done for Planking Callum's birthday - apparently it's getting cold in Hamilton! So, I'm on the hunt for a chunky, slouchy beanie suitable for a 19 year old boy. As for the mitts I am enchanted by Spillyjane's patterns, I reckon Planking Callum deserves either Mittens with Pints On or Robomitts. I'll have to alter the pattern, whichever one I choose, as he wants fingerless mittens, but aren't they just lovely?

Tonight, for dinner, Amy and I had fried chicken. It's the first time I've ever made this. I found the recipe in Economy Gastronomy. I love this book. I have tried many of the recipes in the book and have yet to find one that doesn't do like it says on the can. I like the whole philosophy behind it, cooking enough to get a couple different recipes from the same base. It's brilliant. This isn't one of those, however. This recipe is one where Paul Merret gives an alternative to a takeaway, and since both Amy and I love KFC this was always going to be a go-er! The preparation is so simple, although the deep frying was a bit worrisome! Let me tell you - this was delicious! The chicken was moist, the skin was crisp and delicious, the crumb was delicately flavoured. I think it was missing a sweet spice, so next time I make this I'm going to add cinnamon or cloves, maybe both, but just a smidge. We will definitely be having this again. I'm having it for lunch tomorrow. Gotta love those left-overs!

Colonel Merrett's Bucket of Chicken
Serves 4

4 chicken thighs
4 chicken drumsticks (I used boned breasts, Amy won't eat meat off a bone.)
1 whole head of garlic
sprig thyme
100g flour
1 tsp ground cumin
1 tsp cayenne
1 tsp celery salt
1/2 tsp English mustard powder
1/2 tsp salt
300ml milk
1 litre vegetable oil
4 baked potatoes, left to go cold overnight in the fridge
1/2 head Savoy cabbage, finely shredded
1 large gherkin, grated
2 carrots, grated
1 red onion, peeled, halved and finely sliced
100g mayonnaise

To cook the chicken, place the thighs and drumsticks/breasts in a pot and cover with water. (If you add a head of garlic and some thyme, you will have a chicken stock left by the time the chicken is cooked - I added a stick of celery because I didn't have celery salt for the crumb.) Simmer for about 30 minutes, or until the chicken is cooked through. Allow the chicken pieces to cool in the stock, then remove them and store in the fridge until required.

Mix the flour with the cumin, cayenne, celery salt, mustard powder and salt in a large bowl. Toss the chicken in the seasoned flour. Once thoroughly floured, dip the chicken pieces in the milk and then back in the flour. This double-coating means they will be extra crispy.

Pour the oil into a large pan. It needs to be at least 10cm deep and not too near the top. Heat to 170 degrees C, or until a cube of bread turns golden, quickly. Fry the chicken in batches until golden, remove with a slotted spoon. 4-5 mins.

Keep the chicken warm in the oven. Cut the cold potato into wedges and fry as you did the chicken. Mix all the vegies and mayonnaise in a large bowl to make a creamy coleslaw.

Today, I bought a new phone!

Yes I know, this is supposed to be a knitting and cooking blog, but what can I say, I'm a geek. A big gadget loving geek. I'd been looking at getting a Telecom V9 Tablet. I'd done all the comparison shopping and Dan had checked it out using his awesome techy sleuthing skillz. And yeah, it was a cool thing. And so I went to buy one, and came home instead with a new phone, and I love him. He is lovely, smooth and sexy. Its a match made in heaven. He doesn't have a name yet, but I can assure you that he will have one, probably Eric.

As for knitting, its been a couple of days of slogging but I finally got 30" of cabling done and I'm decreasing for the armholes. I'd like to say that I was knitting in the round, but no... this is knit in pieces. So its just the back I'm talking about.

I don't know what I was thinking, I hate sewing! I don't think I've knit in pieces for about 4 years, I usually convert the pattern to the round with a steek. I think, though, that a garment this heavy and big needs the seams to give it structure.

I'm thinking it'll take me three weeks to get it done, luckily its a fun knit. Unfortunately, since I am such an addict, I've been snooping on Knitty and I've fallen in love with Corinne, and I mean, who wouldn't? Even my mate Susi likes it, and she has the best taste. I love the pinkness and the soft squishy garter stitch. Just lovely.

Yesterday, I got a lovely surprise, a parcel in the mail! Well, not so much a surprise, its not really a surprise when its something you ordered, but nevertheless, I got a parcel. The blokes at fishpond finally sent me New England Knits. I am so keen to knit Greenfield Cardigan. Its another lovely squishy garter stitch cardi, with cute leaf details on the front corners.

Dinner today comes to you courtesy of the Market Kitchen Cookbook. We don't eat a lot of red meat, much to Dan's disgust, but just occasionally I feel the need for a steak sarnie. So that's we had for tea tonight.


The Ultimate Steak Sandwich
by Arthur Potts Dawson


Serves 2 


1 long ciabatta loaf ( used ciabatta buns)
2 rib eye steaks
Olive oil, for brushing
Salt and freshly ground black pepper
1 tsp capers, drained (Amy has loved these since she was 5 years old!)
1/2 white onion, peeled and finely sliced (I fried them a bit)
2 medium gherkins, finely sliced
4-6 piquillo peppers (from a jar) drained, and roughly chopped (what the heck are these? I grilled some capsicum)
Choice of grain mustard, tomato ketchup, mayonnaise, sweet chili sauce and horseradish, to serve

Now things get a bit fancy in the actual recipe including barbecues and such. Put simply, cook your steak to how you like it. Grill your bread till warm, maybe a bit crunchy. Choose your sauces, and make a big fat steak sandwich.

Not to put to fine a point on it, this steak sandwich was pretty damn fine. We'll be having it again, although I reckon I could probably do it without the flash recipe!

So, today I decided to start blogging. I've been a consumer of other people's blogs for years now, and now its my turn. I'm going to share my knitting projects and new recipes I try. So, let's get started, shall we?

This week I started knitting my winter coat (yes, I'm aware that it is already June, but its not cold yet, so I reckon I've still got time.) I've chosen Yellow Coat in the Filatura di Crosa  magazine for Autumn/Winter 2010-2011. Doesn't she look warm and snuggly? And let's be honest, as if she needs a sandwich, but lets not get sidetracked here - it is a beautiful coat, isn't it. Since I haven't worn yellow since the hideous school uniform of Manurewa High School, obviously my Yellow Coat will be not yellow. I'm using Zara Plus in an awesomely bright Marine blue.


I'm surprised about this for a couple of reasons:

1. It's not purple, black or grey
2. It's the actual yarn called for in the pattern.

See, that last point? It's such a rare occurrence, it warrants mentioning. I am the Queen of Substitute Yarn, usually. But at the moment, I am in love with the whole Zara range, it knits like the most luxurious of luxury yarns, but it wears so well. Its a spiral spun yarn, so the stitch definition is to die for. It just loves cables and texture stitches.  Overall, I'm loving it, great yarn, great pattern. 

I bought a new app for Colin (my iPod Touch, named after Colin Firth. Because it is smooth and sexy, and I like to touch it.) I needed a row counter for the Not Yellow Coat, one that would count at least two patterns at a time. I bought JKnit. It's pretty awesome. You have to spend some time setting up your project but, once that's done it works really well. I do wish it came in an Android version, as I would also like it on my phone. I definately recommend it for when your knitting garments that are heavily pattened.

Tonight, Amy and I had carbonara for dinner. Carbonara is a new deal for me. I've made it about six times now, and each time it gets better. Well, let's be honest, its getting less scrambled, and more creamy. Tonight I made it using some heart-shaped pasta I bought at Bel Mondo on Thursday. Unfortunately, there are no pictures of this gourmet experience, as we ate it almost straight from the pan, burning our tongues in our greedy haste!

Carbonara

2 eggs per person

1 large handful grated parmesan cheese (we like it really cheesy, but you get to decide for yourself)

bacon

olive oil

pasta (usually I use fettucine)

1. Bring to the boil a huge pot of well salted water for the pasta.
2. While you're waiting for the water to boil, cut the bacon into bits and fry in the olive oil until the fat is rendered out and the bacon is crispy, but not hard.
3. Beat the eggs together with the grated cheese, set aside until the pasta and the bacon are done
4. Once the pasta is al dente, drain, reserving a teacup of the water
5. Tip the pasta into the fry pan, over the top of the bacon and remove from the heat
6. Tip in the eggy cheese and mix through with that annoying forky-spoony pasta thing, adding a dribble of the pasta water if it needs help to be creamy, rather than scrambly.
7. Divvy out into bowls with a healthy does of freshly ground pepper, eat steaming hot