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/
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