stew

This has been a difficult week. I've been below my best as a teacher, and as a researcher. I was reminded that I can make a big difference to my students with very small gestures, but those won't get save my job next year, and its frustrating that I'm not doing the big things better.

More importantly, though, I've been struggling to find things outside of work to make good on my great French lesson of travailler pour vivre et non vivre pour travailler (perhaps the greatest lesson I learnt during my time in Rennes¹). It is hard to recall when my work-life balance was less life-focussed than now.

Tonight, though, I made a really good lamb stew. I had some diced lamb that needed using, a bag of capsicums on special at the local fruit'n'veg, and a bottle of big Australian Shiraz that I'd been saving for illogical reasons. The smell was tantalising, and in the end all ingredients were better for each other's company.

Small pleasures, but it helps.

¹ Well, either that or "Il manque un peu de beurre".

Copycat

One of the cakes we had for Em's birthday brunch on Sunday up at Mt Tamborine was a gluten-free orange and almond number. It was very nice, and Em mentioned that she had previously made one, and that it wasn't especially difficult.

As it happened, the following day I was asked if I could bring something for our group morning tea today (Wednesday). I found myself a recipe, grabbed myself some oranges, and had a go last night.

First attempt at Orange and Almond Cake

I'm fairly happy with it by eye and by nose, but we shall see how it goes in the mouth. I'm a little worried it might not quite be cooked through, but time will tell.

For a long time, I used to always try while eating out to order something that I couldn't or wouldn't cook myself. I've moderated that now; I often find that I can glean a lot of tips in what a waiter or waitress brings me that I can use in my own cooking (such as it is).

ED. Verdict = winner.

hesitation move

Being as my last post was about cooking, here is another.

Over the course of last week I rather recklessly bought up quite a lot of ingredients for cooking. I had grand plans - another kangaroo roast, another quiche-cum-tarte-thing, galettes, a chicken & leek pie, brie pizza, etc. Unfortunately, the nature of fresh ingredients meant that I had to get cracking.

With that in mind, last night I started on a quiche-cum-tarte thing, using a bunch of things in my fridge that needed using - some crème fraiche, a pack of smoked salmon, a bunch of celery, some leek, onion. I have a couple of new tricks with quiches, courtesy of Emily. First, I am separating the eggs and beating the whites to get a fluffier texture. I still don't have a beater, electric or hand, but I have been getting reasonable results just going to town with a fork. Secondly, I have been trying to blind-bake the shortcrust pastry in order to have it crispier in the final product.

That last step brought me undone last night. Monday night is not a great night for cooking. I generally get home between 5:30 and 6, and I have trivia at 7:30, which doesn't leave a lot of time for preparation. I managed to get things underway with (I thought) enough time to at least get the pie cooked and out of the oven before leaving. In my rush, though, I forgot to put down a sheet of oven paper between the pastry and the rice weighing it down, which was, to paraphrase Ron Burgundy and his wise words on dairy products, a bad choice.

Anyway, I had to put aside my ingredients and run off to trivia (reasonably succesful - 83 points, good for 5th place on the night). This morning I baked a new pastry and got the pie cooked and out just before heading off to work. It will be waiting for me when I get home, to fill my belly and reinvigorate me for beach volleyball.

packing

My packing is underway. I dumped my clothes into my suitcase and pack in order to see how much it all weighs, but the news isn't good. Closer to 35kg than not, plus another 25 or so in books, CDs and assorted other stuff. I've since sorted it down to perhaps 27 or so in my packs, plus 20 in a box ready to send (130 euros with the post), and another box in preparation. With a little luck I can squeeze everything into those 4 receptacles (plus my carry-on).

Tonight is the last real dinner I'll cook. Key leftovers included a pack of red curry, a can of coconut milk, a half can of bamboo shoots, a bottle of fish sauce, some frozen green beans and a handful of rice. Its shaping up as a kickass dinner that will run into tomorrow, although I'll have to go get some noodles to fill it out.