Foodie day - and Prohibition testing
Today is such a foodie day that I had to share it.
I’ve just been cutting a picture of pepperberries and wattleseed down to size so I can use it for a project. Pepperberries and wattleseed are indigenous Aussie yummy things. Some of the stuff that are changing our food history – I wrote about them in general a few days ago and today I was playing with pictures.
I have five little article-y things to write, one of which will be illustrated by said picture. When these article-y things see the light of day, rest assured I shall mention it here. They’re food rather than food history, but no less interesting for that.
The other big thing in my day is revising my course notes. These course notes are a series of recipes, in modern menu form, so that my students can fully enjoy the food from the various eras we study. I want to add a couple more menus and about ten more recipes, and there are few recipes that I need to look at carefully and possibly change for something more interesting. Previous students have told me “Don’t get rid of the mulligatawny soup recipe!” so that’s definitely staying.
I have recipes to send out to three testers for the Prohibition banquet. Mostly soups and desserts, but also a couple of canapés. We have space for more testers, but since I want most things done by Passover (late April) you might want to email banquet (at) conflux.org.au now, rather than in a month’s time.
That’s not my whole day, but it’s my foodie day. I’m supplementing it with Milawa chevre and a parmesan/cracked pepper woodfired oven bread and green olives marinated in garlic. Foodie days are perfect when just a little gourmet food accompanies them.
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