This weekend it was time to harvest all our grapefruit and limes so that the trees can be pruned back. To this end, we bribed Daughter Dearest, Boychilde and their respective partners with lunch… and delicious lime cake.

Harvesting grapefruit and limes_May 2016

The result was a yield of 220 delicious pink grapefruit and 244 limes… and that’s excluding the dozens that went home with the helpers.

Some of our 2016 citrus harvest

I also juiced three dozen limes on Friday (frozen in ice trays for use at a later date) and used three (yes, only three!) limes in the delicious-cake-of-bribing. And most delicious it is too.

I found many variations on this recipe on the Internet and most of them appear to be based on a recipe from the Australian Women’s Weekly recipe. This is my version, as made to bribe the troops. I’ve simplified it, clarified the instructions (by making the cake!) and I’m sure you’ll enjoy it if you get round to making it.

Lime syrup cake with almond meal
For the Cake
200g softened butter
200g caster sugar (1 cup)
4 large eggs
100g self-raising flour (just less than a cup > 1 cup = 125g) – sifted
2 tsp baking powder
100g almond meal (~1 cup)
zest and juice of one lime

For the Lime syrup
50g caster sugar (~ ¼ cup)
zest and juice of two limes (about ¼ cup / 50ml)
¼ cup water

Preparation
Preheat the oven to 180C.
Line a spring-form cake tin and grease the bottom and sides.

Make the cake
Add all the cake ingredients in a large bowl and beat until they’re thoroughly combined. You can do this by hand but, really, why would you if you have an electric mixer?
Spoon the mixture into a spring-form cake tin lined with baking paper.
Pop the pan in the oven – I found it useful to put a baking tray under the cake tin to catch any seepage.
Bake in the preheated oven for approximately 40 minutes.

Meantime, make the lime syrup:
Add the lime juice, water and sugar to a pan and bring to a simmer, stirring regularly. Add the zest and then simmer the syrup for about 10 minutes – you don’t need to stir it for this period, but keep an eye on it.

The final touches
When a lovely golden colour and firm to the touch, remove it from the oven. Take the cake out of the oven, but leave it in the cake tin.
Using a skewer, stab little holes all over the top of the cake.
Now spoon the hot lime syrup over the top of the hot cake, allowing it to seep in between each spoonful.
Leave the cake to cool, remove from the cake tin (making sure that the syrup hasn’t stuck the cake to the sides…!) and serve.
The cake keeps quite well because of the almond meal, but it seldom has a chance to do so!

For many years I was convinced that living rurally would be fun, that moving to a lifestyle/hobby farm and getting back to basics Some of the backyard trees at Menagerie10would suit me to a T. I’d have the space to do my own thing, perhaps set up a proper art studio, get involved in the Country Women’s Association, start a co-op. The children could have horses and help in the veggie garden and we might even get a small cow… the possibilities seemed endless.

But by the time we moved to Australia (20+ years ago), I’d come to realise that I’m better suited to being a backyard farmer. I enjoy growing things on a small scale, so we planted lots of fruit trees and set up a vegetable garden. Since all of that keeps me on my toes, it’s pretty clear that the sheer scope of the day-to-day work entailed in establishing and maintaining an acerage would leave little time for anything else.

So why do people choose to move to the country? Is it because land is more affordable further from the city,  living costs can be relatively low and that living on an acreage promotes a task-focused approach? Perhaps it’s because of reduction in distractions allows one to live the dream… but is that enough? It’s such a huge step, often impacting work, family and social networks. Then there are issues such as whether the property is part of the integrated water supply scheme – and whether a dam or borehole is feasible if it isn’t (and even if it is). What about public transport, access to the nbn and availability of emergency medical and/or veterinary help?Gallifrey Forest Farm chickens and guinea fowl

I thought about all this quite a lot whilst house-and-animal sitting at Gallifrey Forest Farm for DaughterDearest over Easter. Relaxing on the verandah, gazing out across their small farm in the Perth hills, I could finally absorb just how much she and K have achieved – and understand their move more clearly.

From the first they devoted large chunks of time to laying the foundations on which to create their future food forest. Whilst this may sound straightforward, it was anything but as they were still living in the city. This meant that for a few years most weekends involved very early starts, filling water barrels, loading up gear and heading out for yet another day of improving the soil, digging swales, planting, watering, maintenance  work on the firebreaks, fencing, chasing the kangaroos and whatever else needed doing that particular week.

They put in beehives and planted more seeds, trees and shrubs, erected sheds to store their equipment – thereby limiting the amount of loading and unloading required each week, and put in their first water tank to reduce the need for weekly water deliveries for the plants. They made friends with their neighbours, erected chicken runs and, in due course, designed, built and moved into their house. This was the last step in the transition from being city-dwellers to living an hour outside the city in a semi-rural environment. They’ve solved so many of what I thougGallifrey Forest Farm Permablitz Dayht might be overwhelming problems with sheer determination, inventiveness and networking – and they’re having fun doing it.

A couple of weeks ago was testament to this. They held a permablitz event, inviting like-minded people to come round to help out on the property and to enjoy morning tea, lunch and camaraderie. And people came… even some complete strangers (who are no longer strangers) came. They (we) planted trees & seedlings, pulled out weeds, moved piles of sand and gathered fallen timber from the wooded areas. We got rained on from time to time. We met new people, laughed, ate delicious cake and generally had fun.

And I guess this is what makes it all worthwhile. It’s seeing a dream come to life, enjoying the magical sunsets and the quiet, kicking back in a hammock after a days work and sharing a meal at least part-made from what their land has produced. They’ve dared to dream big, they’re working hard to achieve their goals – and they remember to take time out, make new friends, connect with old friends, get help when they need it (permablitz days), hold dinner parties – and to pat their kittens.

gallifreykitties

Sunset at Gallifrey Forest Farm

 

It was dark and rainy when I left the house this morning. As mentioned previously, this is a regular event for one or the other of us every six weeks or so. It starts with a silly o’clock scramble out of bed on Saturday morning, followed by some bumbling around to find a random assortment of (preferably our own) clothing, whilst trying not to disturb the rest of the household. I usually manage to sneak in a rushed cup of tea before the next step, which is loading a trolley into the car and heading off on a foray to the local meat markets.

Whilst this may seem like a daft thing to choose to do on a weekend, having two dogs on a protein rich diet makes it well worth the effort – particularly since I have an antipathy to commercial dog food. Firstly, it smells dreadful (both going into and coming out of the dogs). Secondly, the sulphur dioxide, sodium and potassium sulphite preservatives in ‘fresh pet meat’ can cause health issues. Thirdly, after having had a few dogs with gut problems in the past, it’s now my policy to feed my dogs human-grade meat products wherever possible – and to have as much input into it’s production as I can.

Yes it is time consuming, but it’s also well worth the effort. With Cassie growing in leaps and bounds and Molly still heading towards her full size, meat consumption is at an all time high. This means that our food production regime has had to be bumped up a notch to keep pace; today I bought 10kg beef mince and 8 ox hearts (no liver this time).

When I got home, I trimmed the fat off the hearts and cut them up into chunks that could be fed through the mincer attachment on our Kenwood. Once this was all done we added the packs of regular mince and 2kg of tinned sardines-in-oil, then mixed it all up together. This is a rather messy process and rather fraught with danger, since the dogs both reckon that the best place to be at food processing time is as close as possible, i.e. under foot. Clearly what they’re aiming for is to nab any morsels that might fall on the floor; what they achieve is to ramp up the general chaos factor several notches. Sigh. #lifewithpuppies!

So the next step is generally to take a break and feed the dogs their breakfast. This settles them down for a while and allows us to package the meat and clean up the mess. We measure the mix out into (a lot of) appropriate plastic containers, pop them in the freezer, then stack the dishwasher – before finally sitting down for a well-earned cup of coffee and (this time) a banana-pecan muffin.

In total we processed 2.16kg of meat/fish this morning. Combined with an appropriate amount of kibble with each meal and occasional added vegies, this’ll feed the dogs for the next 48 days. Total cost for the meat (excluding time) was $84 (meat $72, fish $12). We’re pretty happy with that, the dogs love it – and we’re off the hook for another six weeks!

petfudproduction_14may16

I started this chicken piñata on a whim a couple of weeks ago, mostly to fill time whilst puppy-sitting. But, as it progressed,  the process started to become quite compulsive. The simple balloon body soon grew a neck, another (smaller) balloon for a head, a tail (constructed in two stages), a beak, plumage and, finally, a pair of very handsome feet.  Wet weather is not ideal for this sort of project, but it can be done. Each stage involved many strips of very sticky papier mâché, followed by some time in front of my hair dryer and/or the heater to dry and harden the layers.

It took us 16 days to shape the body, apply 6-7 layers of papier mâché (some areas needed extra, for strengthening), cover it with two layers of paint, add some fine details, insert strings to hang it up, cut a hatch in the top and then finally fill it with lollies. All in all it took about 40 hours from start to finish.  A long haul, but we both had lots of fun and found it both creative and surprisingly relaxing.

 

pinata early stages

pinata final stages

pinata completed_7may2016

 

 

 

This week I received a most beautiful and unexpected letter in the mail. Opening the plain brown envelope, I found an actual thought-out, pen-to-paper wonder that left me speechless and teary. It was from a fabulous young man, one I love dearly and who has been part of my ‘pack’ for almost two decades. When I first met him, he was finding his way – uncertain as to his path and about his prospects for the future. It was a joy to watch him become confident in so many different spheres, not the least of which was his welcome in our home. We witnessed him start to build a secure footing in the world and then embarking on journeys both emotional and intellectual that have shaped him over the intervening years. He always showed such promise – and this letter, this beautiful and moving missive, is indicative of just how very far he has travelled. My heart is full.