School house dinner August 24 & 25 2013

Solo visit again, and I like it, nice to get away by myself sometimes.  Arrived early - around 10, and enjoyed a cup of coffee and biscuit with the Op Shop ladies, who still haven't dropped by for a cuppa.  I thought I'd take up their hospitality today to make them more likely to come to our place.  We'll see.

I also bought a nice silver dish - exactly like one that Mum has, and she puts her vanilla kipferl on.  She'll be surprised.

Nicole dropped in to say hello, and see if I wanted to have dinner with her and Damien at the pub.  I didn't, as we'd eaten there just last week.  She then invited me to have dinner with her and Damien at their place.  I declined (graciously I hope) as I had brought some left over dinner from Melbourne.  She stayed and chatted for a little while, and during this time, I changed my mind, as it's not every day that we're invited out for dinner.  In fact I've only had one other Inglewood dinner invitation and that was last year at the Nevins.  I asked what I could bring and was told to bring nothing.  Of course I wasn't going to adhere to that!  I was advised to be there around 6pm.

Anyway, the reason for my solo visit was to get stuck into some weeding.  Justin tends to think it's a waste of time, maybe he doesn't see the weeds. But with the rain came the weeds, and I want to be able to see all of my flowers in Spring, rather than being smothered.

First up was the succulent bed.   From this....

before shot

To this...

after shot

And about at 11.45 I had a brain wave that I would make some pate to take around to dinner.  I rushed off to the butcher and was initially told that they had duck liver, which I assumed would be ok for pate.  But then I was told that they had 2 kg frozen, and that was much too much.  However, they did find 500g of frozen chicken liver so I took that.  I know the packet says 2kg, but it was 1/4 of the pack, re-sealed.

chicken liver for pate

Now, if I were in Melbourne I would defrost in the microwave, or leave it out overnight.  I didn't have either of those options here.  So necessity being the mother of invention, I boiled up a kettle of water, put the liver bag in an earthern-ware bowl, and poured the water over the top.  Did this twice, left it for a while, and had defrosted livers. Hoorah.  I cooked them up with some garlic, onion, and herbs in the frying pan.  And then chopped them up relatively finely, as I don't have a food processor either.  Added brandy, cream and some more seasonings and hoped for the best.  And luckily it did work out quite well.

Inglewood pate

I called up Maile and David to see about dropping over tomorrow afternoon, but they were going to be out, at a vintage car picnic in Marong, so left it for next time.

It had been quite a nice sunny day, unlike the last couple of times we'd been there, but it cooled down a bit in the afternoon, so a combined cleaning and warming shower was much appreciated.

Driving up to Kingower I was very careful regarding kangaroos, as it was around dusk.  I did see one bounding across the road 50-100m in front of me, but that was fine, I didn't even need to touch the brakes.

Damien gave me a lovely welcome, as though I was doing them the favour for coming over.  Nicole had set up a nibbles platter in the school room, which was lovely and toasty warm.  Their room is substantially larger and their fire place is a bit larger than ours in the dining room, but is much more efficient, could it just be due to the plough disc?

It was all very convivial, we had a local sparkling wine, and then some red, and then went into the kitchen for dinner.  Spicy chicken, shish kebabs, vegies and salad - very nice, and then back into the school room with a bottle of Old Loddon that I'd brought.  Many topics of conversation - the justice system (pity Justin wasn't there), a proposed expedition into the bush to collect fire wood, the nest Kingower Film/dinner night - Bollywood theme etc.

I ended up getting back home around 1am, which I thought quite extraordinary, I had no idea it was that late.  I even managed to sleep in until 8am.

Made myself bacon and eggs with some of my fresh baked bread for breakfast, very nice.  Accomplished this on the wood fired stove in the kitchen.  And then set myself another challenge and that was to cook up some Anzac biscuits on the range.  Remember David had made some savoury biscuits on his stove, so I was keen to try it with mine.  Given that I've been making Anzac biscuits for years now, I pretty much know the recipe off by heart, just as well, as I didn't have the recipe with me.  I decided to put them in a baking tray though, as I wasn't sure how quickly I would be able to turn them over individually.  Anyway, it didn't really work on the stove top,  they went dark too quickly without cooking the oats.  So I crossed my fingers and put them in the so called oven, which I thought doesn't get hot enough. The recipe is 170 degrees for 15 minutes, these took considerably longer, and I discovered that the bottom shelf is useless, so I ended up piling the 3 x pans on the top shelf where it was warmer.

And... success, they certainly looked the part.  I ate a couple of the darker ones (from the stove) and they tasted pretty good.

1st batch of Inglewood Anzac biscuits

 
I had invited Denise around for afternoon tea, and we would have had some then, but she had to cancel, so they'll wait for another time.

Anzac biscuits ready for afternoon tea

After the biscuits, I started weeding out the front, and David and Maile dropped by on their way to the picnic - with their pride and joy old Falcon, buffed and polished and looking rather spiffy.  Grant and Francine from next door came out to admire it also.

what a beauty

Dave and car

 

And that's the end of this weekend's photos as I've already done so many before and after weeding photos.  I will take some photos of the flowers though when they come out.

I've also discovered that I like "adversity" getting back to basics, using a wood fire stove to bake biscuits, chopping the liver up because I don't have a food processor etc.  Anyone can cook with modern implements/equipment, but it makes it more challenging/fun to do so with less, and that's what this house in the country is all about, getting back to basics, getting your hands dirty gardening, chopping wood, building up a fire.  Chatting and listening to people, appreciating the quiet, and the big skies, enjoying eating food from the garden, and wine from the cellar.  Having good friends from Melbourne come and stay, and making good new local friends.  I'm waffling on now, but that's how I feel.  Oh, and I haven't become a complete Luddite, as I very much appreciate cruise control on the highway, that's a modern invention  which will make sure you don't go too fast ie get a ticket!