It means that there was washing on the line
before 10am this morning
Today is going to be sunny and dry and the outside line was the place to be
At least thats what we have been led to believe
It really will be a pleasure
after the wet miserable days we’ve had recently
and anyway who are we to disbelieve the weather bureau lol
The bed was stripped early, the bathroom raided and the linen on the line quick smart.
Hopefully it will ‘dry’ completely
and not be too damp when it comes in this afternoon
Or our place will most likely look like a chinese laundy with it draped all over the clothes horses to air overnight
Do you like the company I had near the washing line?
Its Mr Magpie and one of his ladies
Look at the fabulous white back he has
This is a different Mr to my regular one – the previous one had a funny way of walking and this one is quite strong on his feet
I haven’t seen the previous one for a while so its possible ‘something happened’ to him and this one has come in and ‘claimed’ the ladies
Now, as I’m in a domestic mood today
I’ve gathered all the ingredients together for this evenings hot meal
I really enjoy a lovely hot winters ‘stew’ or casserole
And as I’m always watching the money
more often than than not
I use economical cuts – this is blade
but sometimes I’ll just get shin if the butcher has it
Carrots, onions, swede. turnip, parsnip and some garlic – all my favourite winter veg.
I start by browning the meat to seal, put to one side.
Cook the chopped onion and garlic in the same pan, put to one side with the meat
Then brown the chopped veg a bit in the pan and pop them all in the big round Bessemer casserole (the orange one in the background)
Add some water along with a dash of this and a dash of that (from the bottles, jars and packets) to the same frying pan and bring to the boil stirring as you go – this ‘cleans’ the pan of any meat flavours left behind – that liquid then go into the casserole along with more water. Put lid on and walk away with a smile on your face.
This particular frying pan measures about 10ins across has 2 inch sides and has a really heavy base
bought many years for $2 ago in an op-shop
it has to be one of the best bargains I have ever found
its obvious someone certainly didn’t know its value in the kitchen
Oh yes, I realise that all those salty additions don’t do your BP any good but a little bit of this and a little bit of that gives it an incredible flavour. Sometimes I use the cornflour to thicken but others I leave it and enjoy the fabulous juicy gravy
You know, even tho’ an animal is the same all over the world its strange that different countries call the cuts by different names. This UK site Recipes4us.co.uk uses the names I grew up with all of which are similar to Australian.
Only thing is when I ask for Shin on the Bone here they insist on calling it Osso Bucco even if when its not veal but older beef. You get the most incredible ‘gravy’ when you use this cut – I read somewhere Osso Buco means “hole of bone” – all the bone marrow gives the stock a flavour and taste of its own.
Just a little aside here:
I’m in no way associated with the company but I ‘ve had my Bessemer pieces for about 20 years, cost me fortune that long ago but they have been good friends. Used on the stove top and not in the oven you can do all sorts – even make cakes in the casserole if you want. In those days Margaret Fulton used to promote it – I think you can still find the associated cookbooks online.
Bessemer is an Australian company selling premium quality cookware. Our heavy cast cookware functions like an oven on the stove, ensuring even heating and sealing in vitamins and flavour with lower energy requirements.
Must go – the kitchen is a calling my name lol
Do you have any favourite winter meals?