21 July 2014

Changeable, seasonal and creative

We had lunch with Kerry, Sunny and Jamie last Friday when we invited them to join us at a German restaurant up in the mountains. It was really cold, with a cruel wind, but in that restaurant, perched on the mountainside looking out over the range below and the Pacific Ocean beyond, we had a fire blazing, hot food and good company. It was a delightful lunch and a good way to celebrate Kerry's birthday. He'll be back at work for his birthday next weekend, so we got in early.

There was a time when we always had two Airedales in the back yard. Now I only have this one little one, a gift Hanno bought me when we lived in Germany. He's a Steiff Airedale.

Our weekend here was a pleasant mix of work and relaxation. I have been knitting a mitten for Hanno's damaged right hand. He nearly cut that hand off with a chainsaw a couple of years ago, and although he has almost the full use of the hand, the circulation is quite poor and his hand is always cold. This mitten, knitted in double strand baby alpaca should keep it warm on even the coldest days. I've also made a little rice bag to slip into the mitten.

Wool scarf knitting from a couple of weeks ago. This is New Zealand pure wool and organic red fine wool.


My weekend cooking was really quick and easy. I made a five minute loaf on Saturday to have with the vegetable soup I made. That bread is so delicious and it takes next to no time at all to make. If you're new to baking, I'll go over the recipe later in the week and hopefully encourage the young readers out there to put on their aprons and bake some bread. Baking is one of those simple life skills we all should have.


Hanno didn't share the soup because he cooked his German speciality gr√ľnkohl und schweinefleisch - kale and pork (above). No doubt there are many different ways to make this recipe. Hanno does it the way his mother taught him, which was probably what she was taught by her mother. It's a mix of smoked pork sausage, pork knuckle and bacon, cooked with onions, kale and potatoes and thickened slightly with oats. He makes a big pot at least once a year, in winter, and it takes him about four or five days to work his way through it. He tells me it gets better every day. :- )

My soap from yesterday, just about to be poured into moulds.

Sunday morning had me back in the kitchen again, this time making a batch of soap. I changed my recipe, slightly, this time. That's big for me. I'm a plain and simple woman and usually when I find something I like, that's it, it's mine forever; I see no need for change.  But both Hanno and I have sensitive skin which seems to be worsening as we age. We need our daily soap to be wholesome nourishing soap, containing only natural ingredients. The bulk of my recipe is Australian extra virgin olive oil, with a smaller amount of olive oil infused with calendula petals, and organic coconut oil. I have to leave it to cure for a few weeks but I think I'm on to a winner.  It looks and feels very creamy. I'll go through the recipe with you next week.

It's satisfying and comforting working in my kitchen, producing what I need for my family and myself. There seems to be a view that women who work at home have no power and their work is monotonous. I think the opposite is true. There is true power in taking control of a household and running it to suit the exact needs of the people who live there. The work we do here helps us live an unorthodox life that is enriching because it's so changeable, seasonal and creative. I doubt you get that in most jobs. Most paid occupations are a set group of skills that must be performed to a set standard over and over again. I was thinking about that while I worked on my various tasks on the weekend. Tomorrow I'll be writing about the powerhouse we can all create in our own homes but in the meantime, what did you do on the weekend?

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