Blue Sky Day

Imagine lying beneath a tree. And the sky through the leaves is bright blue. And it is warm. And you are reading a book by your favourite author. And it is a book you have read several times before. And it is like visiting an old friend. It is comforting. It hasn’t changed since you last read it. It is reliable. It is not fickle. It is lovely to be with your old friend, lying on grass, beneath the shimmering green of a tree, beneath a bright blue sky and surrounded by sunlight. 

And imagine it is now later in the day. It is night. You have been to work. And now you are home again and you are a little day-weary. And you decide you want a snack. And so you sit down with a plate of fresh bread, and some of your home-made camembert and a little truffle oil, and it is the best snack in the world. And the cheese is all at once light and rich and full of delicious. And the aroma of the truffle oil infuses the whole kitchen and makes you feel alive.

And you go to bed feeling full of delicious. And you are sun kissed. And your book is sitting on the bedside table, and you decide to read just one more page because even though you are very tired you simply can’t resist. And you end up reading a whole chapter because good friends are like that. And you fall asleep. And you dream of lying beneath a tree on a beautiful bright blue sky day. 

The end. 

Christmas Stocking

Christmas has passed and it’s now the season for taking stock of the year. Some of this year has been awful. But you breathe into the pain, and you just keep breathing, and suddenly you find that you are surrounded by an absolute plethora of amazing food, music, family, friends, and theatre. And you come to the end of the year with the ability to say that much of it has been utterly wonderful. In no particular order, the beautiful, inspiring, exciting, and lovely things in my life this year have been...

• The Eveleigh Farmer’s Markets with my bestie Len
• Starting dance, singing, and flute lessons again
• Starting Flusical with Flick
• Starting the Movie Musical Project
• Learning to cook pasta, ice cream, polvoron, bread, pastry, and cheese from scratch
• Quitting the security of a full-time job to pursue theatre and it being utterly wonderful 
• Getting paid to watch Jersey Boys several times a week
• Moving to Ashfield with beautiful housies 
• Developing my personal meditation practise, obtaining my Meditation Facilitator’s Certificate, running morning meditations in Glebe
• Performing in The Pajama Game and meeting all the beautiful wonderful people at Strathfield Musical Society
• Singing with the Bling Band
• Running my first City to Surf  
• Discovering MusicalTalk, Seth Rudetsky, Amy Krouse Rosenthal, and Superforest 
• Knowing that I am surrounded by the most beautiful, talented, wonderful, supportive friends
• Knowing that I have incredibly beautiful, talented, wonderful, supportive families 
• Working with amazing people 
• Seeing Shoshana Bean, Donna McKechnie, Stephen Schwartz, and Liz Callaway perform in Sydney and Brisbane 
• Being accepted into the London Central School of Speech and Drama Masters of Music Theatre program

Watching Mould Grow

For the past week I have been dutifully turning 4 lumps of curdled milk in an esky, watching (semi)patiently for signs of mould, and squealing delightedly when I discover a fine furry white layer surrounding two of the lumps. I have not gone mad. I am conducting the most fabulous art/science experiment to come out of north-western France. Cheese-making. Camembert to be precise. These four round discs are the result of a wonderful day standing over a hot stove, stirring 10L of goat’s milk, adding cultures and non-animal rennet, waiting, stirring, waiting some more, more stirring, more waiting, more stirring, a little chopping, some careful pouring, and voila! By Christmas, I will have home-made camembert to devour! And because I did the course with my bestie Len, and my S’mum Meg, I will have not one, but three different camemberts to sample. WIN! 

The course was a fabulous day of cheese-making and learning with Karen Borg, at the North Sydney Community Centre. Karen is the owner and creator of Willowbrae Chevre Cheese, a wonderful goat’s cheese enterprise in Wilberforce (north of Sydney). I have been visiting Karen’s stall at the markets for nearly a year now, and I am utterly addicted to her goat’s curd, and marinated fettas. Oh sweet heaven help me, if there is nothing more delicious than a bit of plain curd on a fresh piece of bread! 

On the day of our cheese-making, we learnt the art of camembert and ricotta (you can also sign up for a day of blue cheese or fetta... they are absolutely on the to do list...) Ricotta is ridiculously easy, and utterly delicious when smothered in olive oil and thyme and baked in the oven until golden. While our camembert’s sat transforming from goat’s milk to curds and whey (yes, this is where Little Miss Muffet came from... she was eating curdled milk, and depending on what temperature the milk had been heated to, the beginnings of camembert or ricotta!), we sat on our tuffets feasting on pasta with a light cheesy sauce, rocket salad with pear, marinated fetta balls, and roasted walnuts, sweet potato and broccoli quiche, mini savoury tartlets, and an enormous cheese platter with blue cheese and camembert, and curd and all kinds of wonderful. 

It was divine to be sitting in the beautiful surrounds of the North Sydney Community Centre on a bright blue sky Sydney day, learning the craft of something that most people may not even think about, let alone try. Cheese just comes from the supermarket right?! To attempt the science that is cheese-making, to chat with like-minded people about the origins of our food, to enjoy beautiful food and appreciate where every last morsel of it comes from. It may be slow and full of effort, but that’s why I love it. It’s like watching mould grow. A daily practise that with each day brings new surprises and joys. I can’t wait for Christmas!