How are you? I have had a great week since I last wrote. We managed to get away on a quick camping trip, which was incredibly relaxing despite getting caught in a hail storm, the walk we had planned on being closed, tree cutters at the camp ground for hours on the first afternoon and people doing paving for 6 hours with noisy machinery on the second day. Absolutely hysterical and we still managed to love so much of our two days away, the hours when it was quiet, the lovely wildlife and the moon shining through the trees. I sleep so much better when camping.
Last week we filmed the online cooking course ‘Cooking at Home with Veet’ that will be launched mid November. What an incredible experience and what an incredible course it is. It is five modules packed with delightfully delicious vegan food that also happens to be gluten free and refined sugar free. It’s a course that shows you how easy it is to create delicious meals, snacks and desserts that also taste amazingly good.
Wow what a week. Love sent to you all and especially those of you who once again find yourselves in lockdown. I hope you have the ingredients to cook up feasts for yourself during this time. Food is our saviour right now. Get cooking for yourself, your loved ones and your neighbours.
This week’s blog comes with quite a story. I hope you love stories. I love stories, my grandmother always told us stories and I would relish in every word. Its book review week and I am reviewing a very special book this week that unfortunately isn’t for sale. It’s a family cookbook of my best friend from school’s grandmother. Penny Curtis and I have been friends since we were eleven. We both grew up in the Northern Territory. We loved our grandmothers and talked of them fondly. They both lived elsewhere mine in New York state and Penny’s in Herberton, Queensland.
It’s seasonal produce week so here I am with something that is in season, right in my garden, right now. We have three prolific guava trees growing in our garden. The majority of the fruit is feeding the bats, which I am so happy about as the bats had a tough time through the drought and fires. We love that we can share the fruit with them. Yesterday we picked 10 lovely ripe guavas that the bats hadn’t touched and we made the best jam I think I have ever tasted.
It’s children’s recipe week this week and this is a good one to make with the whole family. Put aside 1½ hours so that you can make it with ease and fun. Put on some fun music and get into the swing of cooking as a family. Go to my facebook page to see the video I did on how to make the tortilla. If you don’t have a tortilla press you can roll out the flour with a rolling pin (dusted with corn flour) and cut out round shapes with a wide glass or biscuit cutter.
Two weeks ago I spent a fun filled week with one of my nieces and one of my nephews. We went on daily outings and only on one of those days did we eat out (we went to Sweetbones Café in Canberra), all the other days we packed up our picnic lunch. On one of those days there was a fire in Queanbeyan and when we got there found out that the swimming pool was closed, so we decided to go home for our picnic before going off to bowling.
I am curious to know who of you reading this blog post would like to pursue being a chef as either a hobby or profession. My story was that at the age of sixteen I wanted to be a chef but as I was vegetarian no one would take me on as an apprentice. I let go of that dream and pursued my other dreams, working with people with disabilities and being a primary school teacher. It was only at the age of thirty eight that I decided to follow my original passion and teach myself how to be a top notch vegetarian and then vegan chef. It has been an incredible twelve years.
How is everyone? I am on my way to Canberra to visit my brother, niece and nephew and am curious to know how it will be to see all the fire damage as I travel down south. My heart is with all of you who may be affected by these fires here in Australia. It is also with all of you who may be struggling right now. I hope my newsletter and recipe brings a bit of light relief if that is possible.