Sunday roasts. Traditional and comfort food. However, our very first attempt to roast a whole duck. A special trip to the farmer who has free range ducks and the purchase of a 'Number 18.' That equates to a 1.8 k bird. An old French recipe was sourced from one of Stephen's many cook books. The duck was placed on a bed of freshly cut, assorted vegetables and turned every twenty minutes to ensure even roasting. No stuffing as advised by the farmer who sold us the duck. His second tip - cook the duck 
under foil or in an oven bag to limit drying out. Check, check, got all that. Oiled and seasoned the duck was slipped beneath a blanket of shiny foil. Oven timer clicked twenty minutes several imes and a turning each time of the duck should have seen it delivered to the table nicely roasted. How unexpected it was to find how little meat was to be cut from the carcass. A single layer of meat just sufficient to cover a side plate was all that was to be taken from the seemingly large bird. Luckily we had a platter of mixed meats, cheese, fruits and nuts prior to the main for the offerings were somewhat slimming. The diet you are on when roasting a duck. The recipe suggested that the vegetables could be discarded after roasting the duck or alternatively kept to make soup stock with the carcass. Personally I chose to serve the vegetable
s as a side to the main; neither according to the recipe's recommendation. This was a learning experience. Tasty yes. Portions, too small for all of the effort. Dessert was pleasing. Ramekins of chocolate, self saucing pudding, ice cream, double cream, strawberries and a sliver of dragon fruit. A dusting of icing sugar and ready to serve.
Two for tea or two for tea. Either way, just you and me. Celeriac shredded but so much left. What to do, just tea for two. Can one freeze celeriac? Why not toss it? Well, short answer is that the root or bulb; not certain of its correct name, cost $12 at the best little green grocer in Maitland. The Pavilion always has the something different sitting on its shelf waiting to tempt the culinary palate. Celeriac is all about timing. Lemons at the ready, sharp knife, bowl of water, chopping board and the shredder and the race begins. In earnest one must cut and satur
ate each cut face of the celeriac root/bulb with the juice of a lemon in order to prevent browning. Thence, the plunge bath into the bowl of water where it floats. It is waiting its shredding. Its destiny, to be an entree with mustard mayonnaise and smoked trout and a small side portion of caramelised onion jam on smoked sausage rounds follows. Just the two of us and candles too. Second course, AKA the main, of lightly seasoned pork fillet, fresh asparagus and dry, baked, purple potatoes with a sprinkling of herbs for flavour and colour. A large mushroom beneath a sweet potato mash; so sweet and tasty. Just the two of us and two glasses of red wine. It must be Saturday night and time to relax after a day of painting and gardening. Surely not an evening to spend in front of the news screen revealing what everyone knew; that we'd have a new Premier when we wake up tomorrow or perhaps even as early as tonight as early figures and poll counts are suggesting.
I am most fortunate to have a daughter who has a passion for shoes. Why is that fortunate you may ask? Firstly, we share the same shoe size and secondly, my daughter loves to share her shoes. In some cases the offerings resemble those of a high fashion model but in many instances the colourful range makes choosing what to borrow a real novelty. Heels that give nose bleeds, heels that shimmer and heels not meant for walking all provide opportunities for fun. The best part of the selection process is matching the need with the outfit but so frequently the best colour match may be fraught with difficulties. Difficulties like how does one do up the shoe? Which way does one buckle the straps? Should be simple but a recent loaner required my ever patient husband and I trying a few styles before discovering the correct looping of the leather strapping. Now, this is not rocket science so I should expect to be able to manage putting on a pair of shoes all by myself. I learnt how to tie laces when I was very young so 'shoes 101' should be a piece of cake. I venture to add, that sometimes I am tentative about finding just the right shoe for the occasion for every pair has its own box. All boxes are stacked precariously in an order only understood by the stacker. At times I gingerly withdraw a box to have overhead boxes tumble on my yet to be clad feet. I also run the risk of developing favourites. Rules of engagement include:- return the shoes in their box inside of their little covers, where provided. Simple really! Can you guess which shoe in the pic' is borrowed?
While sitting on the terrace overlooking the bay it was a pleasant opportunity to reflect on the area's popularity. A wide variety of places to dine, water views, colourful shops and brisk comm
ercial activity. An air of calm despite the obvious tourist numbers attracted to the warmth and sunshine. It was difficult not to become a temporary tourist as the casual wait staff take and return orders to tables quickly and efficiently. An alfresco breakfast of Eggs Benedict under the canopy of the huge black umbrella. This was followed by a brief shopping experience in the many shops that dot the streets at Nelson's Bay. Still no 70 ml coffee cups so the search continues. I anticipate more breakfasts before we finally locate the elusive espresso cups that we seek. Whilst I would like to find the cups it is also good to be able to sample the local cuisine as the search continues. I know that the cups are available online but somehow, an online breakfast is not the same as that taken overlooking Nelson's Bay. Where will our search take us next weekend?
I look forward to Saturday nights when we are entertaining family or friends so last weekend was a pleasant affair where we shared a dinner with neighbours. Stephen had planned a menu of steak for our main course. Usually I don't have a special penchant for steak but I now have to make an exception; for his tarragon steak was his best ever. Was it his cooking? Was it the cut? Was I crazy or was I developing an interest in the tender meat staring at me from my plate? What was happening? Everyone who knows me expects me to love duck as that for many moons has been my favourite food. The prawn and green melon starter was fine. A simple and subtle introduction to the main event. Dessert, nothing special there since it is probably the only dessert that I can make with confidence time after 
time. Yet I hearken back to the steak and realise that I have possibly been missing out on something all this time. I have had tarragon steak before but never to the degree where I felt that I could break my rule and make an exception and consider that its taste merited further samplings. Have I gone soft? Is this what is called a mid-life crisis? Rules are made to be broken. At least once ...
The finishing touches to a project two years in the making and no decision about the style of mirror. Temporarily, a black, framed, stock standard, basic mirror rests gingerly on the basin top to 'do the job'; at least for the time being. However, since it is so temporary in nature two flannels are all that prevent it from slipping. Probably not the best OH&S solution but practical none the less. I went shopping yesterday for a mirror that I had seen in a florist come French inspired gift shop. Disappointed to a arrive and find it tucked so snugly behind a large hall stand that it was not possible to really sell it to Stephen as a solution to the mirror. Why do shops so clutter their selling space that one is unable to actually see all that is on offer? Display space was at such a premium that to ask the assistant to move everything was just not a reality. So we came away with no mirror and the saga must continue. Hence, some time must pass before I can say mirror, mirror on the wall ...
Sunday roasts. Traditional and comfort food. However, our very first attempt to roast a whole duck. A special trip to the farmer who has free range ducks and the purchase of a 'Number 18.' That equates to a 1.8 k bird. An old French recipe was sourced from one of Stephen's many cook books. The duck was placed on a bed of freshly cut, assorted vegetables and turned every twenty minutes to ensure even roasting. No stuffing as advised by the farmer who sold us the duck. His second tip - cook the duck 
under foil or in an oven bag to limit drying out. Check, check, got all that. Oiled and seasoned the duck was slipped beneath a blanket of shiny foil. Oven timer clicked twenty minutes several imes and a turning each time of the duck should have seen it delivered to the table nicely roasted. How unexpected it was to find how little meat was to be cut from the carcass. A single layer of meat just sufficient to cover a side plate was all that was to be taken from the seemingly large bird. Luckily we had a platter of mixed meats, cheese, fruits and nuts prior to the main for the offerings were somewhat slimming. The diet you are on when roasting a duck. The recipe suggested that the vegetables could be discarded after roasting the duck or alternatively kept to make soup stock with the carcass. Personally I chose to serve the vegetable
s as a side to the main; neither according to the recipe's recommendation. This was a learning experience. Tasty yes. Portions, too small for all of the effort. Dessert was pleasing. Ramekins of chocolate, self saucing pudding, ice cream, double cream, strawberries and a sliver of dragon fruit. A dusting of icing sugar and ready to serve.
