What are you Drinking this Silly Season??

I met some interesting people today over brunch on a rather chilly December day here in Melbourne. Having a few northern hemisphere dining companions at the table, I felt the weather more in keeping with where they all came from! Bbbbrrrrr....

Then someone pipped up and asked if I knew of a good punch recipe. Yay! We were back to thinking about long summer days, Pimms with cucumber at the polo, and tropical icy poles that run the risk of melting before we've had the chance to get to the stick!!! Even the good old Billabong (chocolate of course) brings back lots of memories of days at the municipal pool in Cairns. At the age of 10 (back in 1979), there wasn't much else happening. How life has changed....

Whilst the idea of a deliciously warm mulled wine, or even a butterscotch schnapps, congers up images of open fires, snow capped mountains and 5 layers of clothing (!!), I still think you can't beat a refreshing punch on a warm summer's day - even Christmas Day - to balance out the over consumption of alcohol and food.

So, here's a little recipe to try, and share, during the coming festive season:

Refreshing Punch
1 cup fresh orange juice
1 cup pineapple juice (canned is OK to use)
1/4 cup fresh lemon juice
1 cup strong black tea
1 bottle ginger ale
1 tin of crushed mixed fruit set into ice cubes
sugar syrup to taste - this is made by mixing together 1 cup of water with 1 cup of sugar - dissolve sugar, bring to the boil for 5 minutes, then allow to cool

Simply combine all ingredients together and use the sugar syrup (around 2/3 cup) to sweeten. The frozen cubes of crushed tinned fruit will keep it cool and as they melt add a yummy texture to the drink!

This punch takes me back to family and birthday parties we had when I was growing up. The punch bowl had hooks around the outside to allow the cups to hang off it. Not sure if they still sell these but it's a nice bit of nostalgia. Cheesy some would say!

So, after the indulgence this season, grab a glass of this and enjoy!!

Something compelling to share - in the lead up to Christmas

I know - it's been a while since I last posted on my blog. I may have been a bit moody and perhaps occasionally broody! But alas, you can never take away my desire to be a foodie!! A poet, I am not!!!!

I had another post to share with you, that I still will (next week) but I feel compelled to share the following link with you especially in the lead up to Christmas.

I don't know about you, but pork is a traditional staple at my family's Christmas table. As it is for a good portion of the year - ham sandwiches, roast pork (with that delicious crackling), pork chops, pork sausages, salami, the list goes on. Oh, and who could forget BACON!!!!

I have been challenged of late, having watched a number of programs designed to bring awareness to how animals are treated in the lead up to any meat cut making its way onto our dining tables. My eyes have been opened to the level of cruelty and abuse that occurs in abattoirs across the world and ALSO pleasantly, I have seen wonderful images of very happy animals, treated with absolute respect and admiration. What a life for a pig to be left roaming in an apple orchard, just waiting for his next meal to drop from heaven!!! Mind you, they still make their way onto our plates - we are, after all, talking about farming one of the longest established and most important industries across the globe.

In saying this, I really urge you to take a look at this short video issued by Animals Australia. Please THINK about what you eat this Christmastime, as I will be. I am also encouraging my family and friends to do the same. With respect, I know you will make your own decisions but please ask the right questions and perhaps spend a little more on your meat this coming season, for the animals' sakes.

Final Moments — stories from inside an Australian abattoir

I will be back to you next week with a far more happier edition!

With a tear in my eye - yes, I have been crying - writing to you again soon!

Eat your Greens!!! Fresh and Raw!!!

It's been a frantic few weeks completing an amazingly full-on work assignment but now I'm back to talk about my real passion:  seasonal food.

The smell of Summer is in the air but before we get there, Spring will no doubt keep us entertained with some amazing produce as I'm already starting to see at the markets - strawberries, tomatoes, cucumbers, avocadoes and capsicums at a far more decent price!!! What is taking your fancy???

I'm loving the gorgeous greens that I'm getting either off my balcony or out of my veggie plot at the moment.  Whether it be perpetual spinach, parsley or silverbeet, it is all tasting so rich, fresh and full of flavour.

If you know who Popeye is, you'll know that spinach of any sort is good for you.  In fact, it's better than that - it's loaded with calcium, folic acid, vitamin K and iron.  As are other such dark greens as kale, collards, Swiss chard, turnip greens and bok chok.

A few added extras with spinach include its rich supply of vitamin C, fibre, lutein, bioflavanoids and carotenoids.  What a powerhouse!!!!!

Better still, you can eat it raw or cooked.  Any food eaten raw means you are eating it in its purest form.  No loss of any of that pretty expansive list above.

My gorgeous SydGel friend concocted a fabulous salad earlier this year - everything was raw.  And now is the time to start working on such meals again.  The winter stodge cravings should soon be behind us so let's get busy preparing salads full of leafy greens, lots of other raw goodies and a spectacular home made dressing to bring it all together.

So, my recipe this blog is a delicious salad dressing that should work with any raw salad or veggie mixture you bring together.  Don't overdress as you still want to taste the nudity of the food. Just pretend the dressing is the underwear rather than the clothes!!

Deliciously Easy Dressing (that keeps in the fridge if you don't use it all at once)
6 tablespoons good olive oil (good being the most important word)
2 tablespoons Dijon mustard
2 tablespoons red or white wine vinegar
1 teaspoon sea salt
1 teaspoon ground black pepper

Try using an old jar that has been completely clean and is free of any residual odours from whatever was stored in it previously.  Shake all ingredients together thoroughly and then toss through raw ingredients.

This mix should be adequate for a salad that serves 4 people.  YUM!!