Donk the Honks with Bonks of Honky, Honky-Honky Honk Honk-Honk, Honk-Honk, Honk, Honk

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It was my favourite kind of winter day out. When the air is just cold enough for a light bit of snow, blanketing the trees and making the air so still and quiet. There was supposed to be a snow storm today, or as CB’s Nan would put it, we were supposed to “get some dirt.” The snow is starting up now, but this afternoon all we saw was some dainty snowflakes flitting about. The weather so mild I wandered around in my t-shirt to take some pictures.

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The house looked very cute when I went trudging out to throw some food out for the fox so I came back out again with the camera.

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Checked in on the old cast iron tub out back of Joan’s house. It was tempting to crawl into that big fluffy pile of snow. It hasn’t felt like Christmas to me yet, but it did this afternoon taking pictures, everything all red, white and green.

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Last of the lonely golden apples gathering snow on the tree.

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One of my favourite things to see every day when I come home from work, CB’s wood pile. Makes me feel warm just looking at it.

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Little pink birdhouse on the birch tree. No birdies inside.

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Schweep Schweep

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Some old bricks and CB’s neglected hammer

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An old bottle and my neglected apples

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Angelica dries out into these lovely starry wands that would be nice in a christmas tree if you spray painted them silver or gold.

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Old fireplace grills leaning up against the back of Joan’s house.

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Merry Christmas !

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Ive spent most of the afternoon writing blogs and eating strange snacks. It feels nice to indulge in 2 of my favourite hobbies. Snacks & blogs. Slaps & bongs. Baps & snogs. In a few minutes Ill get up and feed Sweetpea, who has finished napping and is now staring at me very intensely from the couch across the room. Trying to will me out of this recliner with the pure devastating force of her doggy mind. Then we will go for a walk, and she will get to pee on flowers, which always puts her in a very good mood. Its very grey, foggy and a bit rainy out but its nice and warm. Despite that I have a fire on because its nice. Its probably about 30 degrees in here, but whatever! I love combusting trees!

ANYWAY. Early this afternoon I wandered around the house taking pictures of random things. I havent done that in forever. So I thought Id put the pictures up, even though they are pretty boring, its a nice little time capsule of October 2016.

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Nothing feels more like home to me then a pineapple slowly rotting away on a windowsill. Its been a decorative feature of nearly every place we have lived. I like to imagine they are staring wistfully out onto the cold day outside and remembering the tropical island they were plucked from. Thinking about their mom pineapple, and the pina colada they will never become. Sorry pineapples, its your fault for being so delicious.

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These are my fancy wines I bought for cooking. And drinking apparently. Mostly drinking *burp*

Just wanted to show them off so you know factually what a fancy bitch I am. I shouldnt drink wine because it gives me The Sads and makes me cry over cereal commercials. But c’est le vie. J’ai soif. Wuh huh huh… (thats French for laughter, like the cook in The Little Mermaid, you know?)

GREEN THUMB ALERT! That plant there is called a goldfish plant or a dolphin plant or something. Whatever, its pretty cool looking and pretty happy on the kitchen windowsill. I shared a bit of wine with it so its drunk now and growing all over the fucking place.

Beside it is my nans old kitchen timer, one of my most precious objects, and a glass full of ivy seedlings. I have 5 ivy plants now. Does anyone want an ivy ??

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I dont know why I am so fascinated with documenting the inside of my fridge but I am, so there. Here we have all the food groups represented, sweet potatoes, eggs, mayonnaise. I keep my green onions in a jar of water because that way they last 2 weeks instead of 2 days. 79cents a bunch is no joke people, Im not messing around, having those suckers get all dry on me. I save the root and plant it in the pot with my ivy plant, so then I have ivy and green onions shooting up all over and it makes no visual sense but is handy. We stretch 79 cents in this house, damn it!

There’s my soup stock that I should be making into onion soup right now, but I became lazy after wine. Oh and I made cranberry juice by boiling cranberries in sugary water. Its good. The door: 1/2 a lime, yeast, 389719723 jars of half eaten jam, 3 kinds of hot sauce, and donair sauce for squirting on pizza.

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Holy Mackerel! Photo by Paddy Barry,  hanging in a place of sunny yellow prestige.

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This salty old chap reflecting the windows in the kitchen.

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Upstairs this guy is hanging over the terrrlitt in our Salle Du Bain, its a dad running upstairs in the night to pee. CB says he had like a family trailing behind him at one point but they are all gone now. LOL. This wine is making me so fucking morose lololol.

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Ummmm.. I took this while peeing, because the light was hitting that old pitcher nicely. Sorry.. Probably shouldnt have typed that. Oh well, too late now, absolutely nothing I can do. Once something is typed on the internet it can never be backspaced.

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This owl is cute.

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This is a pink verigated I saved from a clearance rack in walmart. Who puts a living thing on a clearance rack! Sick, people. Sick. Shes doing hella good up in the bathroom.

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This is a wall in our bedroom. Those are postcards from our friends, some antlers CB’s poppy had mounted, and a ton of old books. Closet doors are too expensive so this was my solution, to hang curtains. Eat your heart out, Martha Stewart.

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Pineapple lights, light up my life…

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This is a lamp that needs a shade, but Im holding out for a funky one, in front of a painting of the one eyed kitten I did in highschool, and a postcard I wrote to my Gram in NZ and never sent. Sorry Gram. Also my strawberry angel man, strumming the tune of my heart.

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This is the small bathroom downstairs. Its super, super blue. I love it.

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Some old javex bottles we found in the forest, and treasures from our travels. Shells and coins mostly.

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This mirror is amazing. That is all.

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This is a… tree? Made out of mussel shells that CB’s Nan Marie bought for me as a present. I think its so beautiful, and I love how it reflects the light in the bathroom.

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Last picture. Living room window looking out at one of the bigger apple trees, my dried hydrangeas and an aloe plant I got because I burn myself so often at work.

Okay thats all the nonsense I have time for today. Gonna go walk Sweetpea before she just packs up and leaves. See ya!

Really Quite Paradise

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Hey! Im back! Havent been very bloggy this summer, but as wordpress reminded me a bit ago, its been almost 10 years of me writing dumb crap on the internet so I’m able to forgive myself for the odd temporary absence. Absence makes ones farts grow fonder anyway. However, I know that the internet demands sacrifices in the form of pictures of dogs and flowers in order for the Web Gods to continue smiling upon us so I will suck it up and do my part.

So here is a dog:

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Here are some flowers:

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Here is a dog with flowers:

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That would be Sweetpea, a big beautiful wild rose, an ant crawling on a peony for some unknown purpose, and finally Sweetpea again. She is posing artistically with Foxgloves and looking a bit nervous about a spider.

Im sorry if these pictures have been blogged about before, I had them uploaded in old drafts and I cant be bothered to check up and see if Ive ever actually shown them to you before.

I may as well post the rest of the pictures from the old drafts, they sum up our summer in Gabarus pretty nicely!

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This summer I finally got my motorcycle licence! This was taken on our first ride together to the beach, which has been a one of our shared life goals for ages now. Romance! I took a two day course, and flipped the bike twice, but got right back on. By the end of the two days I could barely move my legs and my knees were held together mostly with Band-Aids but I was very proud of myself. Mine is the old BMW and its so sexy and her name is Zerhilde. It means warrior goddess in German, whatever…

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I spent almost every day after work this summer swimming in the ocean. It was absolutely, balls-clenchingly cold, but it felt so fresh and nice. A couple of nights a seal swam with me, but pretty far away. It was still magical as fuck.

This summer we ate some amazing meals together. Lobster, mackerel and cod fish suppers at the churches and community galls around the area.  A sushi place opened up here and made me so happy. I crave me some fish eggs and eel on rice so bad. We also cooked a lot of nice meals for each other, lovely big leisurely breakfast, lots of curries, Chinese pork dumplings & salty cucumber, thai dishes, etc.

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Midnight ice cream snacks in bed..

Gorged on fresh strawberries and blueberries.

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I made an absolute buttload of blueberry jam and experimented with making rose sugar and angelica liqueurs.

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We took a week and drove to Newfoundland to make desserts at an amazing Food Festival there called Roots, Rants & Roars which I should probably do a post about.CB got a rep at the event for being the worlds most patient cook, spending hours standing slowly stirring scrunchions so they didnt burn and frying 700 doughnuts. We made blueberry doughnuts, screech n’ scrunchion doughnuts, and apple fritters with apples from our apple trees.

We got to see some of our old friends from Fogo which was so nice. I miss my Fogo people every day. We got to have a couple of meals with Murray & Judy, and buy a some of Paddy Barry’s photographs which are now on our wall.

We cooked beside Duff Goldman. We had breakfast with CB’s food-crush Zane Caplansky and his super cool wife Willa.

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We ate this!

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I made this cool cake! Most proud of this one.

I chopped off my hair. Buzzed one side and dyed it purple.

We went for numerous long drives and talked about life and the world and everything in it.

We went for hikes through the woods, taking pictures of mushrooms and frogs.

Hung out with Sweetpea, who is quite possibly The Best.

Oh yeah, and we started a business! More on that to come…

Anyway Im tired and this is so many pictures so, so long for now!

Sittin’ on the Dock of the Bay

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CB and I took a walk down to the end of the Gabarus village before I left for my trip home. There’s snow on the ground now, but I thought I would put these pictures from the walk up because they are still lovely. Everything all grey and gold and green.

I have a bad habit of collecting special specimens on walks, until my pockets are bulging with rocks to breaking point. Im happy to say Im back just taking pictures of the pretty things and then leaving them where they were at when I found them. I’ll break less pockets and find less surprises in the washing machine later on down the road this way.

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End of the road, folks.

Sauering the Kraut

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Sauerkraut dinner is my favourite dinner. But something happened..

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There I was making a nice cabbagey dinner..

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THERE’S NO MORE IN THE JAR! It’s all gone.. we ate it all.. 5 Litres of sauerkraut… and I savoured every litre. But now I have a big ass jar, what to do.. what to do.. FILL IT WITH MORE SAUERKRAUT! It’s like so easy y’all. CHECK IT, 2, 3..

How to Make Homemade Sauerkraut in a Jar

From TheKitchn.com

Makes 1 to 1 1/2 quarts

What You Need

Ingredients
1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons kosher salt
1 tablespoons caraway seeds (optional, for flavor)

Equipment
Cutting board
Chef’s knife
Mixing bowl
2-quart widemouth canning jar (or two quart mason jars)
Canning funnel (optional)
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jar
Rubber band or twine for securing the cloth

Instructions

  1. Clean everything: When fermenting anything, it’s best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You’ll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
  2. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
  3. Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you’d like to flavor your sauerkraut with caraway seeds, mix them in now.
  4. Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.→ Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
  5. Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
  6. Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar.
  7. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
  8. Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
  9. Ferment the cabbage for 3 to 10 days: As it’s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There’s no hard and fast rule for when the sauerkraut is “done” — go by how it tastes.While it’s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don’t eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
  10. Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

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VOILA! Presto! Magico! Yum yum time! It’s been in the dark room temp cupboard for 4 days now. I think I could probably leave it out but just to be safe I’ve put it in the fridge. But it totally tastes like sauerkraut. Amazing!

Goodnight!