'Chocolate is for life, not just Easter', declares a sticker that I shared on social media recently. It summed up my thoughts perfectly, given that I'd visited our local village shopping centre that morning and was taken aback by what can only be described as an obscene quantity of Easter chocolates on sale.
'I think of making butter as stirring sunlight through the cream, and as a child I always sat on the sunniest corner of the verandah to make it. As I turned the wooden paddle, always in the one direction, the cream thickened, then deepened in colour. It thickened more and began to sweat, then suddenly gushed its buttermilk. The butter had to be washed three times to clean all the buttermilk out of it, otherwise the butter did not keep well. Then we salted it with much more salt than we would use today.' - Eric Rolls AM, A Celebration of Food and Wine, UQP, 1997.
Our grocery list changes significantly during autumn. Apples, pears, persimmons, pomegranates and rhubarb go into the market basket, along with broccoli, cauliflower, cabbage, celeriac, fennel, leeks, parsnips and potatoes.
'There is a child inside each of us, who only comes out in front of the person we are most comfortable with.' This quote, by 'unknown', certainly rings true in my own life. If there's one thing that will bring out the inner child in me, and my beloved Peter, it's a day out at the Royal Canberra Show.
Girls in white dresses with blue satin sashes
For as long as I can remember, I have loved wonton soup. If I close my eyes and wrinkle my nose in deep concentration, I think I can recall the first time I tasted it, sometime in the late 1960s, about the same era that I tasted my first ever 'potato scallop'. But that's another story.
Pears take centre stage on my fruit bowl during autumn and winter. I love eating them fresh from the hand, and adore their delicate flavour and elegant appearance in fruit-based desserts.
'Let food be thy medicine and medicine be thy food.' - Hippocrates of Kos, 460-370BC, Greek physician
Canberra is renowned for having four distinct seasons and I'm always amazed at the cool nip in the air that greets us on the morning of the first of March every year. It's Autumn now – one of the best times in the nation's capital. The days are crisp and pleasantly balmy, while the nights are much cooler, meaning it's much easier to sleep. A welcome addition after our hot, dry summers.
'If it's work, do it fast. If it's food, eat it little by little', says a Filipino proverb. Perfect, for that's exactly how I like to savour these bite-sized morsels of Inihaw na Baboy or grilled pork skewers with banana ketchup.
Hello, I'm Liz a.k.a. Bizzy Lizzy:
passionate cook, wordsmith and long time food writer. Join me as I share good things with you. Inspired recipes for
all seasons, conversations with leading chefs and cookbook authors, and postcards and morsels
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