Sunday, July 16, 2017


As I sit here at my computer with one day left of the July school holidays I can hardly believe where the time has gone.  But, when I look back through the photos on my camera I realise we have actually crammed a lot into the last two weeks, including hosting Fire and Flour Day

We have cooked sourdough pizzas in our wood oven and washed them down with ginger beer for the youngsters and a hearty bottle of stout for the grownups.

There has been frost on the broccoli, but it hasn’t been as heavy this year as we have seen it in the past.

My pear trees are now bare but their spindly branches still look pretty in the afternoon light.

The Shady Farmer has done many hours of work in his light plane; I love the peaceful early morning atmosphere at our airstrip.  No queues or security in site.

George has had time to create many things with his hands, including this wire toast cooker for the campfire.  All great engineering has to start somewhere I say.

The sheep dogs have been keeping a watchful eye on everything as we drive around checking tanks, troughs and stock.

The leafy Asian greens are growing happily in the vegetable garden, providing something fresh to pick whenever a stir fry is on the menu.

There has been sheep, mustering, shearing and plenty of beautiful wool. 

There has been winter sunshine, hearty meals, fires, errands in town, early mornings,cooking, photo shoots, driving, tidying, gardening, planning and talking. I am just not quite sure how we are going to fit school back into our schedule but I am sure I say that every holidays. 

Happy Sunday friends, I hope you schedule is full of good things today x

Tuesday, July 11, 2017

Fire and Flour Day, 2017

We have been hosting Fire and Flour Day on our property every winter since 2013.  What started as an amateur sourdough workshop at our wood oven has slowly transformed into more of a long table lunch in the paddock. 

We still have an epic swap table and there is still plenty of flour, mixing, resting, dividing, cooking and fire.  Affogatos are always served mid-afternoon and there is always something crafty for the younger folk or anyone else who might like mixing craft with a glass of red at the fire.  There is no financial contribution from participants, instead everyone shares either a skill or food or other resources on the day. 

As the years have progressed our day has become more about winter sunshine, talking and sharing and less about learning a particular skill, although sharing ideas is something that happens naturally. 

When I look around at our participants I think about the children that have arrived, other children who have grown considerably, relationships that have been adjusted, dear friends that have left us,  friends that have joined us and so the natural flow of life continues.

Every year as we all take on more commitments we could quietly end this day and put the memories into the archives.  However, standing around a table making pastries, pasta and bread with friends is something very special.  It gives us all a reason to stop and talk and listen and observe.  It makes us all step away from our everyday lives and sit down together to share lunch on a table that my husband built specifically for this day. The swap table gives everyone a chance to unleash some creativity, depending on individual strengths and interests. 

It gives everyone an excuse to take a manageable road trip in the sunshine and who doesn’t love a road trip?

Gathering people together is surely something we should all do more of, when we can.

Are you seeing people and talking?

Are you continuing something you started years ago, even though it might have changed? 

Are you enjoying the school holidays?  I know we are.  Thank you for calling in! 

If you are interested, this is what we ate on the day: 

Morning tea: quince and almond tart, cheese platter, freshly made pastissi headed by Summa

Lunch: locally sourced goat chops, sourdough pita bread, hand cut pasta with a slow cooked vegetable sauce, all cooked on an open fire.  Chunky homemade dips. Local olives. 

Afternoon grazing: affogatos, homemade sweet treats and more cheese!