I can’t believe it’s been, oh, five months since I posted. I wrote more articles, freelanced a bit more, started a new job (at a uni, where I get to try and discover new things), and decided (after much deliberation) not to pay for reliable internet. All of this means the time I used to spend blogging is now directed towards other adventures. I’ll leave the recipes I’ve already posted here, though, in case they come in handy. I know I still use this collection from time to time.
I haven’t been cooking much lately, but I’m still writing. Have a look at my article on a recently-discovered album of Australian colonial art.
Funnily enough, my first story at Australian Geographic takes me back to my sophomore year art beat. I was expecting something more science-driven, somehow, but there’s still time. In the meantime, I’m getting a crash course in Australian history and culture.
It’s spring here, so I’ve been enjoying my life here in Sydney by refinishing furniture (as pictured here),
replanting seeds, and getting up to my usual shenanigans in the kitchen. This curried salad is from one of my CSA box experiments, and uses up some of the first signs of summer’s impending heat in the form of a roasted red pepper and some beautiful curly kale. I can’t wait until I have enough of my own produce to try a version of this from our balcony garden.
Curried raw kale, roasted red pepper, and spelt salad
The wildflowers are out in Ku-ring-gai Chase National Park and our dwarf Meyer lemon tree looks like it is about to bloom. Springtime here doesn’t come with quite the feeling of euphoric relief I used to get at a long, snowy winter’s end, but it’s pleasant all the same. I think I’m finally learning to enjoy Australia’s more subtle approach to the changing of seasons.