Sunday, April 6, 2014

From Fish Creek to Walkerville

In a space of three months...

We've sold our cows. 
We've reeled over moving off our farm in Fish Creek. 
We've done solicitors. 
We've done land agents. 
We've done new banks. 
We've done tears and worry.
  We've dug up our fruit trees. 
We've scrubbed down a house that we renovated. 
We've leaned on the arms of each other. 
We've lived on carbs and caffeine.  
We've been excited.
We negotiated.
We bought a farm.
We've depended on families and friends.
We've fixed fences and tidied up.
We've sold a lot of sheep.
We've liquidated plant and machinery.
We've postponed my surgery.
We've done exasperating moments of anguish, stress and fatigue.
We've packed and boxed and threw out the excess.
We've packed trailers and cars and tractors.
We've watched our chooks go on the back of a big ol' truck.
We've watched our chooks wander and explore their new paddocks by the sea.
We've wandered and explored our new paddocks by the sea.
We've researched houses.
We've dreamed of houses.
We've discussed with friends and friend-architects.
We've decided that we will build a house of rammed earth.
We've drawn house sketches and talked and dreamed.
We've closed the door on dairy farming.
We've hand milked house cows.
We've rented a house.
We've had a day of Settlement.
We've landed.

It's been a wild an wooly 3 months.  Most times it seemed utterly unachievable. But I knew we'd get through it. I'm glad we've made it through without too many scars!

On this side of the move, we're making time for billy carts, trips to the beach, spending time with each other.  Finding spots for everything.  Enjoying our freedom.  There is still much to come, but for now... these school holidays we're about finding our feet here on the other side together.  What a wonderful spot to be after all of that.  There is much beauty around us, and the freedom feels SO amazing. 

Breathe in, Breathe out.
All is well.

oh yes, and little miss had a haircut.

Wednesday, January 1, 2014

and a new chapter begins

I don't know where to start with this post.

I've said it here on Instagram...

Twenty Fourteen. Be gentle to us. I'm feeling rather fragile.

Holding on to my little ones and my man while we discover what will be next for our business, our home, our future.

x A

Thursday, December 26, 2013

Christmas 2013


A wonderful day with wonderful people.
Appreciating all that we have. Especially eachother.
As we contemplate the next chapter of our lives, we are finding joy in our home and our family and our friends.

Hope you had a magical Christmas.
So many questions for 2014.
Much to anticipate.

Monday, December 23, 2013

Fritatta - zucchini and cauliflower cheese

Okay, say it with me - I must eat SOME nutritious food along with all of this holiday fare... 

Trying to keep the sugary bits to a minimum around here.  Essential to get the veggies and eggs in too.  Made a massive one of these last night to dole out to little hands that are begging for a snack.

Zucchini and Cauliflower Cheese Fritatta:

roughly chop up a 1/2 head cauliflower and 3 large zucchini's
drizzle with olive oil and dash on cumin.

Grill for about 12 minutes till softening and just getting some golden bits on the edges.

In the meantime, crack open 12 eggs and blitz together with 1/3 cup of cream or sour cream.

When the veg is done, tip into a 9x13 baking dish, sprinkle with 1 1/2 cups of grated tasty cheese

pour over egg mixture

roughly chop about 12 boccochini in big wedges on the top. Generously salt and pepper. 

Bake 185C for about 25 minutes - test middle for wobblieness when set.  Cool completely on cookie rack.  Best left to completely cool - the eggs set perfectly and creamy.

Delish. Nutrish. 

xx Amy

Sunday, December 22, 2013

real raw eggnog

It's officially a day of getting things done around here.

First off there was many cuddles, laughs and dancing in the morning by all -

(please play this and attempt to do housework without swaying your hips and shoving your hands in the air with a bit of congo line action thrown in. I dare you.)

--then it was down to business.  Wrapping, Cleaning, caring for poor Monty with a fever, Cleaning, Baking, Making - you know how it is.

Well I've hit the 3 o'clock slump.

Enter a nourishing warm drink on our cool Summer Solstice day.

Real Raw Eggnog:

3 cups raw milk
begin warming on cooktop
add 2T coconut sugar or natural sweetener
1t pure vanilla

mix together:
5 egg yolks
1/2 t cinnamon
and a great big grating of nutmeg

get your kitchen stick mixer into the warmed milk and sugar and make it go as you slowly add the yolks.

Will foam up to perfection.

Serve with a dash of brandy and another good grating of fresh nutmeg.

Then grab ahold of your day again before it's all over.

Off to the kitchen!


Saturday, December 21, 2013

homemade bon bons

We've embarked on a new tradition.  Am I the only one that thinks paying $20 for a box of bon bon's filled with utter crap from the shops is overrated?
Good. I'm not alone.

So... we've been stocking up toilet paper rolls!
Found cracker bits from a craft shop, baloon, handwritten joke, handmade tissue crown, Aussie Animals card, friendship bracelet and/or mini maze.  Oh yes, and a good dash of green glitter. Just for Glen. Because we're feasting at his house and he hates "messy" -- we wanted to do messy properly - enter: glitter.

And in other news - went to a Bollywood Christmas party lastnight. 
Desperately needed an IV of 9 Acres double shot latte this morning, let me tell you.  

We cleaned up for our curry fest pretty well, eh!?

What are you doing for Christmas? Are you buying local? Are you making gifts? What are you eating? Can I have some?

Tuesday, November 19, 2013

Lamb Hot Pots


Slow roasted Lamb shoulder (overnight with a bestie of Guinness)
Add all the veg you can manage and top with pastry - they'll devour it!
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Thursday, October 31, 2013

Paddock to plate

I adore sitting down to a meal and realizing that we bought nothing. 
Tonight's meal was another one of those times.  Baxter Monty and Savannah went out and expertly cut our broccoli...
A bit of hand raised and killed sheep.
The last of our pumpkins from last year - roasted and golden delicious.
And homemade ricotta from our milk, lemons and rosemary from our garden.
Duly scoffed.