Christchurch earthquake - Part Two the trip to town

I awoke this morning to the gentle shaking of another aftershock. Climbing out of bed still sleepy I made coffee and sat in the morning sun wonder what the day would hold. The air was still, the sea still. How can nature seem so calm when it holds such power?




Our food was running low and so I decided to brave the drive to the city. It is amazing how well the system is working at clearing up as already rocks that had tumbled in the big quake on Saturday had already been cleared off the road.



I passed cracks in the road, areas where the road raised up like speed bumps, or split in different directions. At the bottom of the pass over the hill to the city a police man waiting. Coming round to my window he told I would have to use another route, the earlier aftershock and sent more rocks tumbling onto the road.



I took the winding detour round to Lyttleton harbor. On one corner a front garden held a pile of newly delivered firewood, while in the backyard scattered bricks were all that remained of the chimney. One older building looked like a jigsaw puzzle with cracks set into its walls. The top of the front wall of another leaned forward, complete cracked off the main building hanging by some unknown force..



Entering the long dark tunnel through the hill my heart quickened a little. This was the last place I wanted to get stuck if there was another aftershock and it was a grateful relief to emerge into the sun at the other end.



I drove down streets that looked unaffected only come across a detour sending me around areas of complete destruction. Homes, small businesses, offices, beautiful old buildings in tatters.

The supermarkets where surprisingly busy with people. Some were in a hurry to shop and go, others stopped in small groups chatting about the experience. “There will be another big one between 7 and 8 any time soon” I heard one person saying to a group of wide eyed listeners. “This isn’t over yet, Im expecting another big one” the manager was telling some workers. I hear similar conversations from other groups dotted about. I get to the checkout and instead of the usual “how’s your day” from the checkout girl it was “how’s your house”.



Going through the whole experience again I feely chatted to this stranger sharing my fears of a Tsunami as we all fled in the early hours. “Oh you would have been OK” the checkout girl informed me “if it had been 30k off shore the wave would of gone out to see not to shore”. I wasn’t convinced by her information; everyone is an expert it seems. I take comfort in the fact that I didn’t over react. All over the city people dwelling by the water bolted for higher ground after the shake. Better safe than sorry and I am not an expert.



As I leave and drive along I notice a corner. An old brick building stands, how I’m not sure, because two side of it have collapsed all over the road. Pulling over and grabbing my camera I stroll over to the ribbons keeping us rubber neckers back. I’m not the only one. A little group huddle quietly chatting and taking pictures. “You know its not over” a slow American drawl cuts through my thoughts. “Oh” I simple reply. I’m not sure I want to keep hearing predictions of another big one but it doesn’t bothered him “yer, I was talking to a building inspector” he continues in a hushed voice as if it was top secret “he says there will be another big one before the weekend. Better make sure your ready” I offer a weak smile in return to his warning and head back to my car all of a sudden wishing I had stayed home.



Ready? Make sure Im ready for what? How come everyone seems to know what is happening except me? Im in limbo I have no idea if its over, will the next one be big or small? Will I need to run for cover or can I just sit still. Will I be watching TV? Sleeping? In the shower? Walking the dog? Will I be with the kids if its big will I be able to get to them? And what exactly can I do? What can I do? As I drive I comfort myself knowing I have just bought enough food that we could survive at home with no shops for a couple of weeks, maybe longer if we aren’t too fussy about having very simple meals. I also got batteries so we can listen to the radio if the power goes out. Ive already packed what is left of my prized pottery collection safety away so it wont smash in aftershocks. I run through plans of safe places at home, planning for anything. Its fruitless really who knows what will happen anyway and I cant predict what I will be doing if it does.



My butcher is a friend. This time last year his shop was in a very old shaky building but it was knocked down and rebuilt. I have to pass that way so I pull in to see him. He is quite a character, butcher by day, and singer by night. He looks up and smiles as I enter, “how are you and your place Anna”. The perfect shop keeper, always a smile and knows his customers by name. “Good, safe, sound, house standing”. I jokingly share the story of my genuine earthquake injury – a bruise on my foot from a falling heater. He shares a similar story. We both share thoughts over how glad we are he wasn’t still in the old building then here it comes. “Hay Anna, there’s gonna be another big one”. Another expert I quietly think to myself, please don’t tell me any more scary stories. “A lady clamming to be a psychic came in early” he continues “she said she didn’t want to scare me but she had a message to say Thursday or Friday there will be another shake bigger than the first”. I quickly buy some stake, wish him a good night sleep and excuse myself. I just want to be home. At home we talk about what has happened but when talking about what may happen its calming not intended to scare each other and put us all on high alert.



I don’t want to go back through the tunnel so I take a detour round the hills to another pass. As a live the city center things look better. The odd chimneys down here or there the only signs anything is wrong.



As I drive along these roads my spirit lifts, I flick on the radio to some music and wind the window down a little letting the fresh air clear my stuffy brain.



Cracks start appearing here and there as I drive, then I pass a large ribboned off sink whole. A feeling of anxiousness returns. I drive through halswell and My heart goes out to these people. I want to stop and help but also just want to get home to my family. My car is directed round massive cracks in the road, going over what feel like speed bumps left by the rippling of the earth. Piles of silt sit outside each house, people walking up and down driveways with wheelbarrows of unwanted silt and sand that bubbled up to the surface as the ground cracked.



I return home so grateful that we are ok, feeling blessed that our home is OK and really feeling for those in worse affected areas. I am very aware of my own anxiety levels I cant even imagine how hard it must be for those in more affected areas.



As dark descends nerves build. I haven’t felt a shock for a couple of hours. I stay up as late as I can reluctant to go to sleep. When I do go I remind myself that its OK, the shakes are meant to get less intense and frequent, I haven’t felt for ages tonight will be ok. I manage to convince myself and my heart drops to a normal rate and I feel myself drifting off to much needed sleep.



I sit bolt up right in bed, the whole house is shaking, I can feel it building. How big this time? I don’t know. Just as Im start to feel really worried it subsides and stops. I check on the kids. Girls are awake but ok. Our son, age 6 however, is sitting bolt up right, looking startled and bewildered. “Where am I mummy, where am I, what’s happening?” I scope this little fellow up in my arms. So brave, insisting its all fun and he is loving the aftershocks in the day reduced back to a scared little child by the darkness of night. He spends the rest of the night sleeping next to me. He feels so safe curled up with his protectors he sleeps though the next big one even though I grab him pulling him into my arms.



The morning brings a sense of relief and some normality and a chance to meet with others to share how are feeling and doing and who woke up to what.

Christchurch earthquake 2010 - our experience

At 4.36am Saturday morning NZ time we were awoken by the earth roaring and shaking beneath us, throwing our bed and house back and forth.  Above the roar of the quake we could hear, somewhere in the darkness, the sound of things falling and smashing.  Our children called out to us and we assured them it would stop.  Anna tried to make it to the children's room but the shaking grew and grew and standing upright to walk was difficult. The drill to get somewhere safe like a door frame or crouch down near something solid goes through your mind and you wonder when it will stop.  Then it stopped.

Living 20m from the sea our worries did not.  Where was the earthquake? We knew it was big and could be close but was it off or on shore, would a Tsunami follow?  We called out for everyone to meet in the living room, feeling our way through the darkness.  Everyone was fine and unhurt.  Elizabeth, age 9, had proved a star getting straight out of her bunk bed and going underneath it when the shaking hit.  There is little time to talk about what just happened we feel we needed to act fast.

We grab our 'grab and go' document pack, round up our three children age 9, 8 and 7 along with our 3 dogs and all got straight in the car to head to higher land until we knew it was all clear.  Soon we were all huddled round candles at a friends farm house just a few minuets drive away.  it wasn't long till aftershocks started coming, some feeling like earthquakes in their own right reaching over 5 5 on the scale, although no where near as strong as the first.  As daylight broke neighbours all started gather together or texting to confirm friends and loved ones where safe.  Those who still had water checked that others were OK and offered help.

All electricity was out and radios were our link to the outside world and what had happened.  A 7.1 earthquake had hit 30km outside Christchurch 10km deep, the largest NZ had experienced in many years.  Buildings in town had been badly damaged, water and sewage pipes burst flooding streets in some areas.  Most people were left without electricity, running water or sewage.  Roads have cracked some lifting up a meter in places and cracks wide and deep enough to fit a leg in.

 

Back where we are our local pub had been servilely damaged with walls and chimneys collapsing leaving us all simple relieved our friends had made it out of their home alive, running as ceilings collapse behind them.  It is now Sunday afternoon and aftershocks can still be felt from time to time some barley noticeable, others strong enough to shake homes for a few seconds. About $2billion of damage has been done in the city and there are no go areas where buildings have partly collapsed and are still unsafe we hear it will take a year to rebuild the damaged areas.

Returning to our home at first light we found out house to be standing and without damage.  Inside was another story.  Our computer desk had collapsed, and TV smashed, broken crockery and glass about the place.  the kitchen cupboards had opened allowing their contents to be shaken into the floor smashing some plates and sauce bottles.  In other parts of the house bookshelves had spilled their volumes, draws slipped to the floor and pictures still hung but with broken glass and at odd angles.  Outside there are cracks in the road and a telegraph pole, still standing just about, leans at a precarious angle.

In the evening we gather with friends at our house round candle light.  We cooked baked potatoes in our log fire and chili as we are luckily enough to have gas.  We also have tank water as we are not on main supply leaving us feeling quite prepared.  The children sat and talked about their experiences together debriefing as they went and the adults did the same over a nerve settling drink. 

As bedtime came the children were worried about aftershocks in the night so we all slept in the living room.  Much needed sleep was disturbed a couple of times by aftershocks shaking us from our slumber and causing the children too jump in beside us, but the danger had passed.  Mid Sunday morning the electricity came on to grateful cheers and the clear up began.  As I sit here writing this another aftershock has just trembled through the ground and shaken the stool where I sit.  You can hear them just a brief moment before you feel them, the groaning of the earth as it shifts and settles itself back down even the birds stop singing to leave an strange silence for a moment.

It was an experience and scary during the moment.  However we are thankful to God that we are all safe, to be part of a community that pulls together and supports each other and a house that is built on good foundations.  

It is now Monday morning and we still getting aftershocks but they aren't too bad.  The children are very happy it has got them two days off school and we plan to spend the time as a family.

for photos see http://www.stuff.co.nz/national/4098378/Disruption-follows-Canterbury-quake

Time to get ready

This weekend was a lovely lazy weekend.  Sunday the sun decided to come out warming the world around us.  Susan, a friend we hadn't seen for a while, came out for dinner with her son.  We sat on the deck sipping our drinks, putting the world to rights and listening to the sound of our happy kids drifting in off the beach.  John, my husband, popped off to the local country pub for a swift drink with his friends before dinner.  While there he met a couple, Matt and Julia,  who are currently driving round NZ.  John struck up a conversation with them and before long he returned home with his new friends.  Of course there was only one thing to do with new guests.  So we built a fire on the beach, cooked up some home grown sticky pork ribs while our new friends cooked up a curry, and Susan some pasta, for a pot luck tea.  We sat round the fire talking about food, traveling, movies and more.  As we ate and watched the fire flicker new friendships formed. 

The next morning I awoke to a find the flu had struck out home so i escaped and took our guests out to gather mussels for lunch.  While our 6 year old son cooked them in their natural juices int he log burner (absolutely beautiful) I sauteed some sliced onion and garlic, added some cider (we were out of wine) and steamed the mussels in the sauce.  cream was stirred in at the last moment and sprinkled with fresh herbs from the garden, served with a country loaf of fresh baked bread.  Matt and Julia had given us some Tamarillo from the west coast and these were perfect for an upside down cake for dessert, served warm with a  drizzle of cream.  the cake proved good comfort food to those feeling under the weather inside

I just love the way food has the ability to turn strangers into friends.

What else in the Kitchen

Last week our family shared its first hare stew.  I have to say everyone looked a little nervous as they tucked into their first bite of wild hare straight from the farm behind us.  The meat was wonderful and so tender I'm so impressed that I want it to be a regular on our table.  What a wonderful cheap way to provide a tasty meal and helping the farmers out at the same time.  I'm hoping to get out to have my first lesson at shooting my own hare once the weather gets a bit better and I shall be reporting back how that goes to you all.

Our ducks have started laying lovely white eggs, much to the children's excitement.  The eggs are wonderful for frying as they have a thicker texture than the chickens.  The also seem to do well in cakes but the Pavlova was a flop.  They definitely whisk different from a chicken egg.  Ive also used them to make a lovely quick and simple pasta dish so if your in a hurry one night give it a go (recipe at the end). 

The Garden

I saw my first swallow swoop by yesterday and the first buds of cherry blossom sleepily open.  Spring is just around the corner and I cant wait.

The coffee table is currently covered in seed trays and sprinkles of compost.  I'm planting out seeds at the  which I will move to a friends greenhouse to tenderly coax them to spring forth in frost free safety. We don't have our own greenhouse at the moment so I was so pleased when a neighbour decided to go to Australia for 3 months and leave me the use of his!

Its a great time to get started if you have a greenhouse or a sunny windowsill you can start off seeds on.  The seeds I'm planting out now will be going out in the garden in 4 - 6 weeks time and by then we should be into spring.  So what can you get started on at the moment?  Here's a list....

Basil, beetroot, cabbages (I've got 4 different ones), capsicum (I'm planting lots so I can make my own paprika), chili, leeks, lettuce, onions, thyme, tomato's and watermelon.

There are a few things that can be going out in the garden at the moment too.  Have a go at parsnips, peas, radishes and rocket.

If you live by the beach its a good time to get some sea weed tea going as well.  Simple fill a large dustbin half full with freshly gathered, rinsed seaweed.  Then fill to top with fresh water, put the lid on (if you live somewhere windy put a brink on top) and leave. In three weeks you can start using this liquid to fertilise your garden and give all your spring veggies a great boost right from the start!

Workshops

Next month I'm very honoured to be a guest at the Akaroa Cook School doing a Pig in a Day there and I'm looking forward to the sausage sizzle cook off we have added in for the occasion.  There are still a couple of places left if anyone would like to join us in this fabulous location for a great day.

Fathers day Gift Certificates available.  These make a wonderful gift for any dad!  Let him come and learn how to make his own bacon for breakfast, sausages for the BBQ, salamis, ham and more!  With warmer weather on the way he will have lots of opportunities to show off his new skills.  for more details.  http://www.preserved.co.nz/

Recipe of the Week

2 - 3 slices of prosciutto (if you make your own thick slices are best) diced

2 cloves of garlic, minced

Green beans sliced (you could use a different veg if you want)

2 egg yolks

Cheese

tagliatelle pasta

1. place your pasta on to boil for 6 minuets (needs to be just underdone)
2. Saute your prosciutto to release its fat then add garlic and saute
3. when pasta is almost done drop your veg into the water for the last 2 minuets
4. beat egg yolks and slowly add two ladles of water from the pasta to make a smooth sauce
5. drain pasta and add to prosciutto and garlic, toss to coat
6. pour on egg sauce, toss to coat,
7. grate some cheese on top, toss to coat
8. add a wee bit more cheese on top if you like, a sprinkle of fresh ground black pepper, fresh herb leaves and serve

Have a great week.
Anna

Community Spirit

I'm a food lover.

Not simple because I'm a gluten who loves to devour delicious goodies all day but because of the power of food.  On many levels food can affect the way we live, act, communicate, love, our moods and our health.  Ever curled up with chocolate cake when your feeling down?  Made a special meal to mark an occasion?  Eaten a bag of kiwi fruit cause you feel a cold coming on?  Eaten an apple a day to keep the Dr away?  Made soup to cheer up a poorly friend?.........

We are what we eat is a common saying but I think we are how we eat too.  Do we eat alone, with others, by the TV or sharing round a table, round a fire on winter on the deck in summer?

I rarely watch TV in the day but last week I found myself tiered and needing a little comfort.  So I whipped up some chocolate custard and a steaming mug of freshly brewed coffee complete with frothy milk and curled up with one of my dogs to indulge.  I turned on to a talk show where the host was trying to tell an Italian woman that she had a problem. 

She was a "Food Pusher"! 

Her parents lived down the road and her sister next door.  Most evenings they would all get together bring dishes of meatballs and pasta, stews and pizza for a pot luck meal.  The meal would take a couple of hours where the woman would keep offering food and adding it to the peoples plates.  The host accused her of making her family unhealthy with all these long indulgent meals and asked her where she 'learnt' this behaviour issue.  She pointed out her father who happened to be in the audience and the host shifted his attack to the father who blamed his mother.  "she loved food, meals where a big time, its the Italian way and it was so unhealthy she lived to 103"! Well that shut up the host!  He seemed to miss the point that in today's fast paced world 3 generations still gathered together to share a meal regularly.

For those 3 family's gathering together each day life happens at the table.  The day is discussed in a safe environment with many people to offer help, advice, to laugh at the funny stories and to create lasting bonds. Its a teaching environment for children and a window into a younger world for the grandparents.   Stories are passed from generation to generation and traditions are honoured.  Wow!  What a wonderful thing!

Where I live many of us don't have extended family close by.  We seem to adopt each other though and build our own community.  This Saturday we had a meal together that lasted 7 hours!  There is a hill in our little harbour that runs down to our local country pub.  And so at 2.30 people started together at a house at the top of the hill.  The house owner had adopted one or two other locals and together they provided a small selection of finger foods for 30 odd people.  After 52 minutes (its was careful organised by a detail obsessed scientist who even let us have 8 minuets walking time between homes) we moved to the next house down the hill where the host and their adopted locals put on more food. And so the afternoon carried on into the night.  Children through to the young at heart came together to share stories, their week, memories, song and cream pie fights over some delicious nibbles and a glass or two of wine.  It brought us together and for a moment one community became a big extended family. 

At our home we often will eat together.  Our children and young and we encourage them to share.  We play the "best and worst" game where each person shares the best and worst bit of the day.  It gives us an insight into their lives, provides a safe place for them to share problems and often ends with laughter at someones best bit.

A friend of mine when she was a student really wanted to do a special dinner for her boyfriend but funds were very low.  So she found an empty wine bottle in the cupboard and filled it with juice.  She got a bag of fish and chips and lit a fire.  The pair of them had a picnic on a blanket in front of the fire.  Her simple gesture created a memory that they can still share from their poorer days!

If your a good cook, or a can only cook one thing don't worry.  This week make sure you share at least one meal with others.  Have a pot luck lunch, or ask some friends at work if they wanna have sandwiches outside for a picnic!  Lets build our communities one cake at a time!

Happy sharing
Anna

Me slicing melon at our progressive lunch

IN THE WORKSHOPS

PIG IN A DAY
This weekend we also had another successful Pig in a Day Workshop.  We had a great and very interesting group of people this time.  Is also been wonderful to hear from some people who have been on the workshop and are now putting their knowledge into practice!

We still have places available for August. to book visit http://www.preserved.co.nz/

Don't forget to order a voucher for your dad this fathers day!, it makes a great present for all your foody dads, aspiring chef dads, meat loving dads and hunter out there!

Pig in a bay

The last few days have been busy here in the bay, and it all started in February.

Kathryn and I braved the farmers sales in February.  Her husband, being a sheep farmer, was after lambs.  We were after something a little different.  It was our first time bidding against farmers at auctions but we were please to come home with two 8 week old saddleback weaner piglets at my feet in the back of the car.  Since then they have been enjoying the good life at Kathryns.  Scrapes, acorns, whey (left over from making cheese) and a good scratch has seen them grow into happy good sized animals.

They also provided Kathryn with a great service.  They were put out to pasture on an area that is planned to be the new veggy patch but was covered in long grass and prickles.  Now its a beautiful well turned area of healthy soil ready for planting.

Friday night was a little sad, we had grown attached to our piggies and saying goodbye wasn't easy but its important to remember whether  you buy from the shop or raise meat that there is no meat with out the taking of a life. The next day both were 'dispatched' in the field as they grazed without even knowing what had happened.  It was decided that we would skin the pigs as we intended to use them mostly for salamis and bacon, all the fat was left on.

The pigs were butchered in the kitchen into bellies for making pancetta, loins for wet cured bacon, back legs for hams and prosciutto and the rest for sausages and salami.  We already have our hams and bacon's curing and the handle of the mincer has been turning, and turning and turning to give us some lovely lean mince.  This evening we will be stuffing our salamis ready for smoking and hanging.  We will get together and make it a social event and no doubt make a few sausages to enjoy at the end of the work with a well earned cider.  Its a wonderful skill to learn.  You don't need to be a farmer or a butcher to learn these simple time proven skills as many people on our pig in a day workshops from all over NZ find out (visit http://www.peserved.co.nz/ to learn more)

I plan to make mini salamis this time for the children to enjoy in their lunch boxes as well as larger nice and spicy ones for the grown ups.  I like to make some spicy peppery ones as my children don't like food too spicy and it makes sure they don't devour all the salami the moment its finished curing.

It has been an interesting journey.  I have raised pigs before but for Kathryn it was her first experience of pork that has gone from her own plot to plate.  For the children it has been an opportunity to see where their food comes from and enjoy the company of happy go lucky piglets.  One of my favorite memories is being up the pear tree in the pig paddock.  The kids were all up the tree with me, along with our little dog muffin who proved to be quite the climber.  We had spread blankets out below to catch the pears ready for making pickles.  The pigs where providing the children with amusement as the scooted around the falling pears picking them up, taking one bite and moving on to the next.  I think they were staking their claim and making sure we would leave some for them.  I still have a line of spicy pear pickle jars in my kitchen to remind me of the day.

I've also still been busy with cheese making.  Our clotted cream turned out wonderful and went perfectly with some stewed rhubarb that I had added a little spiced muled wine too.  Our brie is maturing and is know proudly wearing a smooth coat of white mold just like brie we had in France and I cant wait till its ready.  Today I will be bottling feta in brine.  Some I will add spices like coriander and pepper to and others herbs such as rosemary and thyme.  Ive also made a cheesy spread by reducing the left over whey down to a thin porridge consistency and then putting into to jars where it cools and sets.

Next week the children start their school holidays and so I shall be taking on a different take in the kitchen.  We plan to be making a lot of biscuits, cakes and sweets and I'm sure we will share the best of them here with you.  I will also be starting to plan my small market garden which I'm hoping my yield me some produce to take to our local market.  Is been quite wet lately and I'm looking forward to getting back outdoors.

I would also like to thank all my readers who send me lovely messages about the blog its great to hear from you all.  You can also leave comments here by clicking on "comments" below.

Have a great week and let me know how it goes in your kitchen

Have a good week

Anna

Cheese, teas and rosehips.

Well apologies to all for my update being late.  I once heard someone say if they won the lottery they would keep working to avoid being board.  I have often wondered at their lack of imagination for what one can fill their days with.  I certainly seem to have little trouble keeping constantly busy and this last week or so has been no exception.

Last weekend I had planned to go for country walks foraging with the children, that was until a got a call asking if I could make use of some Guernsey cows milk! Could I!?!?  Not only can I always make use of milk but the fact that it would also provide a taste of home was an offer I could not turn down and so Saturday foraging was exchanged for a busy kitchen.  The children sat watching a movie glass jars full of cream in hand shaking then into buttery goodness.  Milk magically turned to curds and whey on the hob or jars of yogurt by the fire.  Then curds turned into brie shaped beauties sitting along my kitchen counter and why turned into ricotta.  The milk was so good I managed to drink 4 mugs of the creamy white goodness while working.  Nothing was wasted and the last bits of whey went to our pigs.  My brie has now been maturing for a week and has a beautiful white coat of soft white down which seems to really match these cold frosty mornings.  My yogurt, natural unflavoured and unsweetened, has set and I'm very much enjoying it over home made muesli for breakfast or on its own with a teaspoon oh homemade plum and ginger jam added.  I'll let you know in another 7 weeks what the brie tastes like.  There is also something very satisfying about the smell of freshly baked bread mixed with the wonderful aroma of sizzling home cured bacon with the added delight of home made butter to complete the breakfast buttie!

This weekend we turned our attention back to foraging with mixed results.  Our crab pot went out twice returning once with star fish - (which went back to the sea) and once totally empty bait and all gone.  We just got the pot last week and much talk about what to do with the elusive crab has been going on, the anticipation has been growing along with respect for the cunning little fellows who avoid our little trap and our resolve that we will one day have crab on the menu on this I will keep you posted.

Ive been reading an interesting book called "The Ministry of Food" By Jane Fernley-Whittingstall.  Its a history book come recipe book looking at food production, victory gardens and woman's imagination and frugal ways in the kitchen during WW2.  Its fascinating and full of ideas of making the most of what you have.  It includes rose hip syrup.  A high vitamin C concoction that was used as a tonic to ward off illness during in those days.  Interestingly there are quite a few wild rose bushes around the peninsula.  One local told me they were planted long ago to provide a source of vitamin C to shipwreck men.  How true this is I'm not sure but they provided me with a bag full of ruby red hips.  We bashed them slightly, covered with water and boiled until soft, strained through cheese cloth.  The liquid was then returned to the heat, sugar added and dissolved.  The result is a bottle of rather tasty sweet syrup that I intend to give the children a spoon of daily for the rest of winter and unlike some tonics they really don't mind taking it.

As I sit writing this the room is wafting with a beautiful Herb aroma.  I love my herbs and make the most of them.  In summer I fill bottles with water plunging herbs such as mint and lemon balm inside.  It only needs to seep for an hour before the water takes on flavour and is a wonderful sugar free drink for the children.  However its a bit chilly to drink on these cold days and so I'm drying out herbs on the lowest setting of my oven and storing them in jars.  These can be then be used to make delicious and healthy herbal teas to warm us up after winter walks.  Here are a few recipes.

BLACKBERRY.
At this time of year there are still leaves on my blackberry bushes.  These can be harvested and dried the used 4tsps of leaves to about 250ml of hot water.  Blackberry is known to have an astringent effect and also used to help asthma.

LAVENDER.
I love lavender, its so versatile.  The flowers can be added to cakes and biscuits.  Put some dried flowers in a jar with sugar and it takes on a wonderful aroma and mild taste, great sprinkled on cakes.  The flowers can also be added to the bath to produce a relaxing result and also aids sleep.  The stems can be used as skewers for fruit kebabs too.  According to "Herbal Teas" by Richard Craze Lavender also can help to reduce inflammation and prevent the onset of infection.  To dry pick stems as long as possible, tie a few together at the end of the stems and hang upside down somewhere out of sunlight.  Its often used as a natural sedative as well as for headaches and nerves. Tea can then be made by adding 1 tsp of flowers to 125ml hot water.

LEMON VERBENA
This herb has the most beautiful smell.  I cant walk by it in the garden without running my hand through it to release its wonderful lemony aroma. The tea has a wonderful strong lemony taste and its also reportedly good for colds and fevers as well as being antibacterial and antiseptic.  You can use two fresh leaves or 1 tsp dried leaves to make a wonderful warm tea.  Although it shouldn't be drunk excessively over a long period of time as it can irritate the stomach.  Its a favorite of mine with a slice of lemon added and maybe a little teaspoon of honey and if I have a cold a drop of rum turns into a lovely toddy.

Happy cooking
Anna

WHATS HAPPENING IN THE WORKSHOPS.

Pig in a Day

The next two workshops are on July 24th and August the 7th and both are filling up fast.  If you would like to book you can do so through our website http://www.preserved.co.nz/

Kids in the Kitchen

The holidays are almost upon us and we have two special days of cooking for kids.  Class numbers are strictly limited.  TO book call Anna on 0212686483 or visit our website http://www.preserved.co.nz/.

The $50 Challange

The Big Challenge




Last Saturday I was up early braving the rain to go to Lyttleton market with my $50 grocery allowance for the week. This was gonna be a challenge, feed the 5 of us for 1 week on $50!

A quick reminder of the rules is that I can use any pantry staples and produce from my garden or that I can forage on foot from home.

I returned from my shopping trip armed with a few filling veggies I haven’t got in the garden, some yummy cheese, a bag of soup bones, a large steak that was on special offer and milk. It came to $49.30. As I unpacked my chosen items back home it didn’t seem like much. Was a really going to be able to stretch this out? Feed us all with this? What was I going to give the kids for their lunch boxes?

However, on the whole I enjoyed the week, it sparked some creativity in the kitchen and everyone seemed to be interested in what was going on and enjoying the food.

The kids swapped their normal sarnies and chippies for a more varied and healthy lunch. Homemade bread and cupcakes, carrots, boiled eggs, fried rice, popcorn, apples (mostly foraged off a local tree). I didn’t get any complaints and the boxes were coming home empty and of course there was always something fresh baked waiting for them when they got home. Of course they didn’t mind starting the day with a warming bowl of porridge sweetened with honey.

Now dinners! We had homemade pasta with simple homemade sauces, omelettes and two beautiful stews. One stew costs $4 for the 5 of us and there as a good serving left over here is what I did:-

Ingredients

Stock

2 soup bones (buy a bag cause you’ll need more for the stew)
1 onion
1 carrot roughly chopped
1 stick celery roughly chopped 2
cloves of garlic – bashed
¼ cup soy sauce
Tbs fish sauce

Stew

4 soup bones (or whatever is left in the bag)
1 onion sliced
3 carrots chopped
1 stick celery thinly sliced
1 leek sliced
2 turnips peeled and chopped
3 potatoes peeled
and chopped my last two tomatoes – chopped.

• Put all stock ingredients into a large saucepan and cover with water at least 3 lt. Bring to the boil then simmer for at least an hour.

• Strain off stock into a casserole dish.

• gentle soften the onion, leek, celery, garlic and seasoning in a little oil, add to the stock then add all the stew ingredients and cover with a lid

• Place in a low over (around 125deg) for a few hours while you get on with other stuff.

• 20 mins before serving take out of the oven and removed bones to a plate – let cool.

• The meat left on the bones should easily fall off the bones – remove and add back to the stew.

Now I have learnt one thing about blogging this week. And that is more people read it than I thought and I am being watched!

Early in the week I popped into the local shop for a paper and a new cleaning cloth. As I passed the counter the lady behind it piped up “I hope you’re not buying food”. I was politely informed that she was watching me this week to see if I blew my budget. I wondered if she would notice one little bar of chocolate but decided to stick to the deal.



Now here I do have to admit some failure in my challenge

On Thursday this week, I decided to take a friend up on what I saw as her starting a new trend. No more would I spend a whole day board on my own trying to get back on top of the slightly out of control house! No I had found a new way. What you do is you call up a friend, in this case the lovely Christy Gardner, you get together mops, buckets, cloths, cleaning products in hand, music up- loud and the promise of a glass of wine on the way. Then you hit that house right the way through. I had a great day. We got the whole place ship shape, we chatted, laughed, even sang along to the stereo at times. The day went fast and the jobs disappeared. I now plan to do this on a monthly basis, of course offering my services back to my helper. When we were done we treated ourselves to a long cool drink satisfied with our girl power.

Now I was also planning to go to my local that evening for “ladies night” and I was reluctant to use my now spit and polish shiny kitchen or to have to do a sink full of dishes before I went out. So, Im sorry everyone, but I cheated! I went to get fish and chips for the kids! And I would of got away with it too if it wasn’t for those pesky local readers (love you all really). As Kate punched the charge into the till she commented “did you budget for this in your $50?” I was sprung!! Kate was very good and said she would keep my secret but I feel I have to be honest so......



Im proud to say I feed my family for a week on $60!

I also realised that I don’t need to spend as much as I do and so from now on my new weekly budget for groceries will be a nice comfy $100.

WORKSHOPS


We had a fantastic day on Saturday with our June Pig in a Day Workshop. A lovely mix of people that I really enjoyed meeting. It was lovely for the weather to hold out and we managed to eat our home grown home cooked lunch outside in the sun. The feedback was great, here are some of their comments :-

“Thanks so much – a really excellent practical day and also quite inspiring”

“Had an absolutely great day, have learnt a lot and can’t wait to try it out at home”

“wicked views and relaxing......lunch was fantastic and tasty”

“Thanks for the confidence boost, I needed to do this”

We have a few spaces left for our next workshop on the 24th July.

Kids in the Kitchen

A workshop to inspire kids in the kitchen.

Tuesday 28th July EGGS!! Help me collect the eggs in the morning from the hen house. Then come inside and learn how to make fluffy French cup cakes and pasta. The watch a demonstration on how to make a quick pasta sauce and enjoy it with your mornings work.

Wednesday 29th July. BREAD! Best thing since slices bread! Why not learn to make your own? Have flat bread flying out in no time, learn to make chocolate cinnamon swirls and flat breads. Enjoy some of your creations for lunch.

Workshops run 10am – 2pm. ONLY 6 PLACES PER DAY. $30 per child per day, includes light lunch and refreshements. Workshops situated in Purau, Diamond Harbour. For more information call Anna on 0212686483

Foraging and a new challange

I saw a Lotto advert the other day. They are trying to sell you the idea of a glamour lifestyle. You will have no worries should you win the jackpot and become an overnight millionaire. It makes me smile because there is so much truth in that ad, not the images but in the words sung in the background “The best things in life are free”

I was very blessed growing up. There wasn’t a lot of money in our family but that didn’t stop my parents finding fun. My Dad had to work a lot in the week but Saturday he would take the time to be with my brother and me. We would often go for a long walk through the country, my mum and dad love to walk. Dad would have a back pack and at some point he would find the perfect spot, by a river or deserted farm building that was good for exploring here we would stop for a while. We would build a small fire and Dad would produce a handful of charcoal, a frying pan and some sausages. Now that beats a day at the mall any day of the week and I still remember those Saturdays now.



In our crazy consumer culture sometimes it takes a moment to stop and remind ourselves what is important. And it was with this in mind that, for my husband and daughters birthday, we took to the beach with some friends. Two small boys spent hour’s heads down searching the rocks for fish and crabs. The men tried their hand at fishing and getting the fire going, the younger girls cooked up some fruity delights and I scampered over the rocks looking for pink encrusted shells.

Delighted I returned with a bucket of Paua (Native Abalone). I love these beachcombers delight. As they cling to the rocks their shells look nothing special, crusty and rather like the rocks they hug but when you separate creature from crusty shell you reveal the most beautiful colourful interior of the shell. Guts are removed, paua sliced. A pan is balanced on top of the fire (the guys have a great one going - just as well as I was freezing) and a couple of sliced home cured spicy Spanish chorizo start to sizzle and release their juices. The paua is added for a few minutes, a few mussels are steamed in their own juice and dinner is served. Simple and delicious. Thank goodness for the seashore as the fish refused to get caught that day!


The children head off with a clue in hand to follow a carefully laid treasure hunt returning later with their loot – a large bag of marshmallows for toasting. As the sun set our big 9 year old blows out her candles and says “mum this is the best birthday”.   Simple delights.
I’m proud to pass on to my kids those memories I hold dear from my childhood and as I snuggled in closer to the fire I hoped this would be a memory all these kids will remember too.

A NEW CHALLENGE

I was discussing the topic of this week’s blog with my husband and he gave me some food for thought. Why not try and apply this belief to the table for a week. What? Feed us for free for a week? How about $100, the five of us, one week I suggested. How about the 5 of us for $50 he said. Never one to back down from a challenge easily I agreed.
The rules are......I can use anything in our pantry already. I can also use anything within walking distance, so from the garden and the beach. I’m a little bit nervous with this challenge I have to say, to do it and eat as well as we do and not go vegetarian for the week will be interesting but I’m ready to take it on.

YOUR CHALLENGE

Why not join me? Set yourself a budget for the week and see where it takes you. Get creative in your kitchen and let me know how it goes.  I think you may be amazed with what you can make from what you have.  I will update here every couple of days



Until next time, doing it from scratch

Anna



WHATS HAPPENING IN THE WORKSHOPS

Our June Pig in a Day Workshop is now fully booked.

In July we will be starting our new workshop “The Big Breakfast”. It’s a bit of an introduction workshop showing the basics of sausages and bacon making, you will even get to try your hand at making some sausages. It’s great for those who don’t really feel ready for long curing and air drying but want to have a go at something. July 23rd 630pm – 930pm $75 (Go to http://www.preserved.co.nz/ for more details)

Also GIRLS NIGHT IN -  Book a girls night in and learn some new skills while having fun.  We will come to you and do a fun relaxed workshop.  You can choose
Big Breakfast - learn to make sausages (we will show you how to do it with no machines too) and bacon
Flour Frenzy - Make pasta, flat bread, french sponge and more if time allows
Winter Warmer - learn how to make different stock for soups, stews and winter fast food.
We provide all the ingredients and equipment.  For more info call 0212686483

Pig in a Day workshop will be running 10am – 3pm on the 24th July. We have a few places left; you can book through our website http://www.preserved.co.nz/

Where did it come from?

So guys whats on your table tonight?  Where did it come from?

Is it meat? What did the animal go through to provide you that meal?  Is it vegetables? Where did they grow? What has been sprayed on them? Are they seasonal?  Have you ever asked these questions?

I was interested to watch River Cottage Treatment this week.  Hugh had a group of people staying on the farm and was trying to show them the difference between free-range chicken and intensively farmed chickens.

The first thing that struck me was seeing the hens being intensively farmed.  Having kept chickens for some years now and spent a lot of time hanging out with them I have come to love them and enjoy their characters.  I know their sounds for hungry or thirsty, which are happy contented noises and to recognise that a chicken panting is under stress, something has given it a fright.  To see a shed full of panting chickens said it all to me.


The second thing that struck me was how disconnected some of the group where from their food.  They seemed unable to make the connection between a plucked, gutted, plastic wrapped chicken for dinner and a feathery bird running around a field.  I think this is one of the triumphs of the undesirable side of food production, its ability to separate us from our food, to turn it all into a product from a shop.  We cram chickens and pigs into alien unnatural environments that make it impossible for them to display their inbuilt natural desires and behaviours.  I feel this is not only a shameful thing for our society but also on a basic level it alters the taste of the meat, it really is substandard. We put little thought into the journey that meat took to get to our plate.

A few months ago my son and I sat quietly a egg in hand watching.  Small little chirps emerged from the crack as this new life pushed and struggled to brake out into the sunlight.  It was a beautiful moment that he will remember for a long time.  We watched it grow, how it would snuggle under its mothers wing, the gentle cooing noise she would use to let them know she had found food.  Its little fluffy body gave way to long sleek feathers and soon it was grown, independent and preferring to roost in the olive tree on hot nights rather than the chook house. Each day we would water and feed him a mix of grains, scrapes and veg from the garden.  When the time came it was swift and soon the kids were having a biology lesson as they examined its heart and other parts.  Its skin and fat was not pasty white but a beautiful yellow colour from its good diet.  Killing the animal is not easy, but being able to provide a healthy meal for my family free from chemicals and bad treatment is very satisfying.

Beyond the meat is the fruit and vegetables.  Strawberries are a prize food in our house.  We all love them and what a treat they are.  We only eat them in season and the children check the patch every day eagerly watching the little berries change colour and plucking the juicy jewels the moment they flush with red pride.  Eating home-grown, local and seasonal and where possible organic gives your food a whole new dimension.  How do we know when the winter is finally over?  The first time asparagus greets us at the table.  When you think that the three biggest killers in the US are all diet related it makes you stop and think about what, as a society we are doing to our food and with our food.

If you dont have chickens at home and cringe at the price of free range then check out this 3 day plan!

Day one.
Roast chicken
.smear butter over the chicken, place a nob of butter in between its legs and wings, season with salt and pepper.  Cut one onion in half, make holes in it and insert slivers of garlic. Place two roughly chopped carrots and a roughly chopped onion in a roasting pan with the chicken.  Add a cup of water and a tablespoon of light soy sauce.  Roast.
Take the chicken out of the pan and set aside to rest. Add a little more water to the pan, place over a heat and scrap the pan and mix all the juices together.  Take out the onion and carrot and you have your gravy!  Slice the chicken away from the table leaving some meat for tomorrow.

Day Two,
Chicken pie. (olive oil spread can be used instead of butter to make it dairy free)
Pick all the remaining chicken off your carcase.  Mix 2 cups of plain flour with a pinch of salt and 8oz of chopped butter to form bread crumbs, gradually mix in cold water until it forms a dough - use your hands to mix its easier. Set a side to rest.
Make stock using chicken carcase 2 carrot, a couple stems of celery, an onion a couple of bay leaves, salt pepper a dash of soy sauce and herbs. Add 3 lt water simmer for at least half an hour to an hour.
Slice up two leeks and 2 coves of garlic.  Melt some butter in a pan,  gently cook the leeks and garlic to soften.
Take a tablespoon of the stock, in a cup mix with flour till it forms a paste, add a couple more ladles of stock and stir till well mixed and no lumps.
Spread the chicken and leeks in a pie tin.  Add the thickened stock, roll out pastry and place over the top, sealing round the edges.  Make two small slits in the top and brush with milk or a beaten egg.
Bake at 180deg for about 40 mins

Day Three.
Potato soup.
Chop up some potatoes. Heat some olive oil in a large saucepan. Add some fresh rosemary and garlic to the oil and toss the potatoes to coat.  Add the rest of your stock from yesterday and simmer for 20 mins.  Using a masher, mash about 2/3rds of the potato. Stir in some cream or butter is desired.  In a pan fry 3 slices of smoked pancetta or bacon (free range of course) cut into little pieces.  Serve the soup in bowls with bacon sprinkled on top and fresh baked bread ont he side.

One chicken - three days, enjoy!

Next week I will be reporting on our weekend of seaside foraging and how to make the perfect garden fertaliser.

To learn more about stock making and the perfect winter soup look out for details of our new stock master class workshop coming soon. www.preserved.co.nz

Foraging
Anna

Self Sufficient

When asked what my dream is, I often answer "to be as self sufficient as I can be".

However I was thinking today that the word "self" can be misleading.  It almost sounds like its all for selfish gain all about me.

It all started when I looked out the window and saw a neighbours yacht lying on its side on the beach being battered by the stormy weather we had this morning.  Grabbing my waders I headed off to see if I could help.  Four of us were soon waist deep in the advancing tide pushing with all our might to try and turn the boat into the on coming tide and prevent it being pushed further up the rocky beach.  Shoulder to shoulder we worked in the cold water.

We're a community, we help each other.

When a neighbour has too many apples we find a bag at our front door.  A few weeks ago we stripped a neighbours pear tree.  They couldn't eat them all and had no time to do anything with them.  We both now have a row of beautiful spicy Indian pear pickle jars in our kitchen.

Its not so much about me, but being part of a community, coming together with our skills, time, bounty and sharing to create a better life for all.

I have bonded with many off my neighbours while cooking freshly picked mussels over a drift wood beach fire.  Laughed with their kids as we listen to their freshly made sausages sizzling; on an open fire after a day of pig processing.  I've swapped a days work for a pig and I've given porky goodies as payment to others.  We are all different ages, different background, different education even from different continents.  But as a community I wouldn't want to live any where else.

I've been enjoying myself in the kitchen this week too.  Last night we had a special treat.  Figs freshly plucked from our tree, cut in half.  Inside we placed a slither of blue cheese topped with half a walnut (from the tree down the road) wrapped in home cured procuitto.  It was all popped in the oven for a few moments to crisp up the procuitto and served warm.....imagine........

Tonight we turned to the sea.

Paua ( Native Abalone)  freshly gathered from a local sea shore, sliced.  Home cured spicy Spanish chorizo  were lightly sautéed to release the cure and oils.The paua added,browned and seasoned. A home preserved Bounty Of Summer Sauce reduced slowly and finished with a light sprinkling of fresh fennel leaves. 

I knew where every ingredient came from.  I can even see and smell the tomatoes patch that gave up its fat juicy rubies for my sauce.

Such simple delights.

Sufficiently yours

Anna
www.preserved.co.nz


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