• Consider the world light

    Consider the world light,
    And the spirit is not burdened;
    Consider the myriad things slight,
    And the mind is not confused.
    Consider life and death equal,
    And the intellect is not afraid;
    Consider change as sameness,
    And clarity is not obscured.

    ~ Lao-tzu

  • Scooter parking near Southbank

    Scooter and motorcycle parking within 1 km of new ABC Southbank offices


    View Scooter and Motorcycle parking in a larger map

  • Remembrance Day 11.11.11 11:11:11

    IMGP7387 - rememberance
    Remembrance Day

    I made a special trip to Toowong Cemetery and the war graves there to take this Remembrance Day photo this year.

    I sat with the talking clock on my phone so I could take it at precisely 11.11.11 11:11:11

    Unfortunately my camera clock wasn’t set as accurately.

  • Call of the Wild


    Subaru in the snow, a photo by RaeAllen on Flickr.

    Have you gazed on naked grandeur where there’s nothing else to gaze on,
    Set pieces and drop-curtain scenes galore,
    Big mountains heaved to heaven, which the blinding sunsets blazon,
    Black canyons where the rapids rip and roar?
    Have you swept the visioned valley with the green stream streaking through it,
    Searched the Vastness for a something you have lost?
    Have you strung your soul to silence? Then for God’s sake go and do it;
    Hear the challenge, learn the lesson, pay the cost.

    Have you wandered in the wilderness, the sagebrush desolation,
    The bunch-grass levels where the cattle graze?
    Have you whistled bits of rag-time at the end of all creation,
    And learned to know the desert’s little ways?
    Have you camped upon the foothills, have you galloped o’er the ranges,
    Have you roamed the arid sun-lands through and through?
    Have you chummed up with the mesa? Do you know its moods and changes?
    Then listen to the Wild — it’s calling you.

    Have you known the Great White Silence, not a snow-gemmed twig aquiver?
    (Eternal truths that shame our soothing lies.)
    Have you broken trail on snowshoes? mushed your huskies up the river,
    Dared the unknown, led the way, and clutched the prize?
    Have you marked the map’s void spaces, mingled with the mongrel races,
    Felt the savage strength of brute in every thew?
    And though grim as hell the worst is, can you round it off with curses?
    Then hearken to the Wild — it’s wanting you.

    Have you suffered, starved and triumphed, groveled down, yet grasped at glory,
    Grown bigger in the bigness of the whole?
    “Done things” just for the doing, letting babblers tell the story,
    Seeing through the nice veneer the naked soul?
    Have you seen God in His splendors, heard the text that nature renders?
    (You’ll never hear it in the family pew.)
    The simple things, the true things, the silent men who do things —
    Then listen to the Wild — it’s calling you.

    They have cradled you in custom, they have primed you with their preaching,
    They have soaked you in convention through and through;
    They have put you in a showcase; you’re a credit to their teaching —
    But can’t you hear the Wild? — it’s calling you.
    Let us probe the silent places, let us seek what luck betide us;
    Let us journey to a lonely land I know.
    There’s a whisper on the night-wind, there’s a star agleam to guide us,
    And the Wild is calling, calling . . . let us go.

    “Call of the Wild” ~ Robert Service

  • Cheese scones


    IMGP7071_cheese-scones, a photo by RaeAllen on Flickr.

    Ingredients
    3 cups self-raising flour
    50g butter, chopped small
    1 cup grated tasty cheese
    1-1 1/2 cups milk

    Method
    1. Rub butter into flour until its breadcrumby
    2. Add grated cheese and mix through mostly dry mixture
    3. add milk and mix until you have a good doughy consistency.
    4. Pre-heat oven to 180C
    5. flour bench and turn out dough, need and flatten to a 1-2cm circle
    6. flour an oven tray
    7. using a scone cutter, press down on dough and cut out 5-7cm circles (don’t twist cutter as that seals the sides)
    8. place circles close together on the oven tray – I normally work from the centre.
    9. brush a bit of milk on top to brown
    10. cook for about 15 minutes, then sprinkle parmesan cheese on top and return until cheese melted and scones brown.

    makes about 2 dozen scones

    Via Flickr:
    Cheese scones with Parmesan cheese tops

  • Beef and bean hotpot

    I made this terrific beef and bean hotpot the other day, using some basic ingredients from the cupboard.

    Ingredients

    1. 500g topside beef, chopped 2-3cm cubes
    2. 1 400g can diced tomatoes
    3. 1 400g can 4 bean mix
    4. 4 small brown onions
    5. 1 teaspoon chili powder
    6. 1 tablespoon olive oil
    7. water
    8. 1kg Dutch creme potatoes
    9. 25g butter
    10. 1 cup milk
    11. pepper, salt

    Method

    1. Put the base of the tagine on the stove and add the olive oil.
    2. When hot, add the beef and brown completely.
    3. Once the beef is browned, add the tomatoes and coat the beef.
    4. Add a teaspoon of chili powder and stir to coat meat.
    5. Add the can of bean mix.
    6. Peel the small brown onions but leave them whole.
    7. Add the onions to the mix.
    8. Add enough water to cover the beef.
    9. Put the top on the tagine and place it in an oven at 160C.
    10. Cook slowly for 3-4 hours, if tagine is loosing moisture too quickly, turn down heat.
    11. Once meat is soft, turn off but leave in oven.
    12. Peel the Dutch Creme potatoes, place in pot, and bring to boil.
    13. Once potatoes are soft, drain off the water.
    14. Add 25g butter and 1 cup warmed milk, and using a fork mash to a smooth consistency.
    15. Add salt and pepper to taste.
    16. Place mashed potatoes with a hollow centre on a plate.
    17. Ladle the tagine mixture into the hollow and serve.

    Instead of beef you may use other meats such as pork, goat or mutton

    Cooking time: 3 hour(s) 20 minute(s)

    Number of servings (yield): 4

    4 :  ★★★★☆ 1 review(s)

     

     

  • Ekka 2011




    Ekka 2011, a set on Flickr.

    Photos from the first Friday of the Ekka, 12 August 2011.

    Traditionally the Friday is mostly about competition judging, with lots of school groups coming through

  • Moroccan beef tagine

    Moroccan beef tagine

    A spicy winter warmer

    Ingredients

    1. 500g kilos diced beef
    2. handful parsley, chopped
    3. 1 medium onions, chopped
    4. teaspoon mint, picked and chopped
    5. 60g Moroccan tagine spice mix (because I’m lazy)
    6. 40g butter
    7. 1 apples, quartered
    8. 450g crushed tomatoes
    9. 60ml oil.

    Method

    1. Combine all the herbs and spices in a bowl to form a powder, and add the chopped parsley, mint and coriander. Mix well.
    2. Add the diced beef to the herb mix and massage into the meat.
    3. Allow to stand and marinate for two to three hours.
    4. Heat a little oil in the tagine and begin to seal of the marinated meat, a little at a time.
    5. Put the sealed meat aside.
    6. Repeat until all the meat is sealed.
    7. Saute the diced onions in the tagine and put aside with the meat.
    8. While the tagine is still warm, add the crushed tomato and a little water to form a liquid. Heat gently, stirring occasionally.
    9. Once the sauce is heated add the meat and onions to the tagine.
    10. Place the lid on the tagine, and then place it in an oven set at 160 degrees Celsius and slowly braise for two to three hours.
    11. After about 2 hours add the apple.
    12. Just before serving add a handful of chopped parsley.
    13. Serve with mashed potatoes (yes I know traditionally it would be couscous), and yoghurt as garnish

    Preparation time: 30 minute(s)

    Cooking time: 3 hour(s)

    Number of servings (yield): 4

    3 :  ★★★☆☆ 1 review(s)

  • Gentle on my mind

    Glen Campbell announces he has Alzheimers: http://www.abc.net.au/news/stories/2011/06/23/3251159.htm

    It’s knowing that your door is always open
    And your path is free to walk
    That makes me tend to leave my sleeping bag
    Rolled up and stashed behind your couch
    And it’s knowing I’m not shackled
    By forgotten words and bonds
    And the ink stains that have dried upon some line
    That keeps you in the backroads
    By the rivers of my mem’ry
    That keeps you ever gentle on my mind
    (more…)