A common thread in any discussion with fellow retirees is that life is somehow busier than ever before when one no longer "goes to work". Sure, the pace is a slower, but the days pass quickly and the diary is almost always packed with wonderful things to do.
“Once you have had a wonderful dog, a life without one, is a life diminished.” - Dean Koontz, author.
Looking around the house and garden, I feel a great sense of satisfaction. The strawberry patch is flourishing once again and, having given away as much of the excess fruit as possible, I've been using the rest to make strawberry and vanilla bean jam.
Spring has arrived in Canberra, but with frosty mornings and a bitter chill in the air, I'd say the season has changed in name only. We're back at home after a two-day getaway to Fitzroy Falls in the glorious Southern Highlands of New South Wales. With it's flourishing food and wine scene, lush scenery and picturesque villages, it's among our most favourite destinations in Australia.
"Come for afternoon tea and I'll show you my new dining room furniture," read the invitation messaged by a dear friend. "I'll make some cheese scones and we can sit and chat over a gin and tonic."
Travel is grand, but it's such a delight to settle back in at home and spend time in my sunny kitchen.
Just popping in momentarily to let you know that things might seem a little bit different around here for a short while, as Peter and I embark on another exciting adventure.
Call me quirky if you will, but the older I get, the more I love having mismatched blue crockery.
It was in the breakfast bistro of a hotel just off Kensington High Street in London two years ago that I first tasted the pork chipolatas that could well be classed as THE very best sausages I have eaten in my entire life.
When was the last time you bathed in the forest? I'm not referring to the cooling shower you might take under a tropical waterfall, nor skinny-dipping in a billabong under the shade of a Coolabah tree.
Cooking and writing have been a lifelong passion.
Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
and chefs; and news on food, cookbooks
- Liz Posmyk
NB: I use Australian standard measuring cups and spoons in my recipes.