Let Them Eat Cake

Wandering around the
Real Food Markets
At Southbank
And eating fresh
And garlicky
Bruschetta
And a falafel wrap
And hot cider
And a chocolate brownie
For dessert
With a lovely
Kindred spirit
And relishing the melting pot of cultures
You
An Australian/Spanish person
Living in London
Eating
Moroccan and Italian and English foods
With a Russian/South African/Australian
Who lives in France
And you think
This is precisely
The life
I wanted to lead

The end.

Go West

Imagine Two-years-ago-me
Sitting in her room
In suburban Sydney
Wishing hoping for something different
And following Amy Krouse Rosenthal
And being inspired by what she had to say
Her interactive works of art
And flashmobs and acts of kindness and moments centered around
The Bean, Chicago.
And finding
Today Me
Sitting on the grass opposite
The Bean, Chicago
And feeling like
Oh. My. Goodness. Look where we have come!

And sitting in the public park
On a glorious late summer's day
And people watching
There's a family on a picnic blanket
Mom and two sons
All reading books,
There's a grown-up mother and daughter
Just lounging on the grass
Looking up at the sky, the clouds, the shimmer of trees
The mother has white hair and permanent wrinkles around her mouth
The daughter has brown hair and similar, though less pronounced wrinkles,
And every so often the daughter turns her head to her mother.
There's a mother and baby,
The baby is old enough to sit up on her own, but not yet old enough to be forming words
She can hear the band in the distance, but can't quite figure out where the sound is coming from.
The music excites her and she points to the sky and smiles and exclaims,
"Oh!"
She toddles around on the grass, smiles shyly at strangers who smile at her, and occasionally stops to bop along to the distant music-
She is distracted by another baby, a boy a few months older than her,
He is oblivious to her existence but she smiles and waves at him anyway,
"Look at us! We. Are. So. Clever!"

And then finding Today-Me
Sitting in a car
With a patient, loving boy
Driving across the vastness that is America
And seeing all the corn and soybeans and giant billboards
And literally driving into the most glorious of sunsets
Where the sun is an impossible giant orange ball

And suddenly you are in Colorado
And there are mountains in the west
And the streets are wide
And the sky is so incredibly blue
And bands are playing in the small parks
And the lady who sells chocolate honey at the farmer's market is an actual witch
Who knows how to brew concoctions that taste like heaven
And the man from the winery is willing with his samples
And the fruit tastes so good you can't believe you ever lived without it
And you breathe in the warm dry air
And you wonder
What is next on the adventure?

The end.

You Don't Win Friends with Salad

Homer Simpson once said, "You don't win friends with salad." Well, actually you do. Because this week, salads, and variations thereof, have become some of my best friends. Rainbow chard and basil, grated carrot, beetroot, and ginger, roughly chopped tomatoes, goat's curd with olive rind, fresh corn on the cob, cold roasted potatoes, all drizzled with balsamic and olive oil, a sprinkle of black pepper and a pinch of salt.  Oh my. The flavour explosions of joy. Filling refreshing, and so damn tasty. It's hard to believe I was once rather adverse to the idea of being a vegetarian. But fresh salads made from locally grown organic ingredients, and purchased from the markets where I have a community of friends who like me love the idea of fresh greens, I believe dear Homer, that I have won.

11 Steps to Bliss on A Sultry Summer's Day

1. Buy bag of achachas from Eveleigh Farmers Markets
2. Freeze entire bag of achachas
3. Take desired quantity out of the freezer (always one more than you think) and allow to sit out of the freezer for 5-10 minutes.
4. Ensure you have a damp cloth or serviette handy
5. Peel off the hard orange skin
6. Marvel at the small white ball of goodness in front of you
7. Sink your teeth into the flesh
8. Enjoy the cold sweet fruity sorbet goodness that is the frozen achacha. Enjoy the sensation of fruit juice running down your fingers and hands. It is like you are five and eating a melting icy pole. It is better.
9. Repeat steps 5-8 as often as necessary
10. Place scraps in compost bin, clean hands and face
11. Enjoy the contented feeling of having consumed frozen fruity sorbet achacha goodness.

The end. 

19 Lovelies

Just because it is the nineteenth day of the year, and the nineteenth day of the month, here are nineteen things inspiring me at present...

1. My job. I love getting paid to watch a profesh musical every day. It is amazing.
2. Being in a new Australian musical, Wonderland. Working with beautiful, lovely, talented, and awesome people.
3. Seth Rudetsky. Whenever I am down, sad, or lonely, Seth is there with a deconstruction to remind me that someone is as obsessive about musicals as I am. Perhaps even more so.
4. MusicalTalk. Every episode I learn something new. It inspires me to learn more, to get my hands on every musical ever recorded, and to watch everything that comes out.
5. The absolute plethora of musical activity happening in Australia right now. Carnegie 18, Jersey Boys, Wicked, Hairspray, Mary Poppins, Xanadu, Rock of Ages, Doctor Zhivago, Legally Blonde... We are not a cultural wasteland of despair.
6. My beautiful friends. You know who you are. You are amazing.
7. Playing flute and learning new music.
8. Watching people rally together to help each other in the flood crisis.
9. Singing in front of an audience. Singing at home. Singing in rehearsal. Singing lessons.
10. Writing every morning for half an hour.
11. Knowing that I'm moving to London to study musical theatre.
12. Knowing that I'm going back to summer camp in June.
13. Going back to the markets and seeing all my lovely vendors again. Eating beautiful food.
14. Nemo, my regular "The Big Issue" vendor, who always has a smile and a story about the current issue
15. Running weekly morning meditation sessions in Glebe and sharing what I've learnt and knowing that  others are benefiting too
16. Amy Krouse Rosenthal and her 7 things. Always Trust Magic, Beckon the Lovely, Connected, Do, Empty Spaces, Figure it out as you go, Go to it.
17. Researching, writing, and recording episodes for Flusical with Flick.
18. Going to dance class and being surrounded by beautiful, talented people, and being pushed to be better
19. Breathing into the moment and trusting that it will be ok.

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

Yum and Fun

My goodness what a weekend! There have been so many moments of inspiring, beautiful, and lovely in the past three days that I barely know where to begin. I performed in my first dance concert since I was 14, I visited the North Sydney Markets and Eveleigh Farmer’s Markets and wished all my wonderful vendors a Merry Christmas, thanking them all profusely for the past year of amazing locally and organically grown delights, I cooked up a storm with my housie/bestie Len, I met a ton of performers, musicians, and techies, I partied, I watched the 8th Annual Cabaret Showcase, and I marveled at the way the weather can change from bright hot sunshine to cold and rain and even snow in Australia in December (?!?!?!?!?), all in the space of 48 hours. Crazy!!

And now to the yum factor. Following the cancellation of other exciting Saturday night adventures Len and I decided to put a rare weekend night at home by baking up a storm. Len put his recently acquired Italian culinary skills to the test and whipped up the most incredible roast pumpkin ravioli in a thyme butter sauce. Dear future girlfriends of Len, this man is a seriously amazing cook. No seriously. Freaking amazing. The promise of the addition of roast garlic to reprises of this dish is something I’m very much looking forward to. Dear Len. Please stop reading the blog and get baking. Many thanks... :) I had some left over plums and cherries which weren’t going to last much longer, so making a variation on a Cyndi O’Meara recipe for a lemon tart, I whipped together a cherry pie. It was ridiculously easy, and oh so very, very tasty. And I realised afterwards, with considerable joy, that I knew where every single ingredient came from, and just about all the farmers who had worked to bring me these goodies. The eggs and plums came from Champion's Mountain Organics, the honey from Malfroy's Gold, the cold pressed macadamia oil from Hand n' Hoe Organics, the flour from Demeter Farm Mill, and the cherries from Yuri’s Sustainable Produce in Orange. 

Beautiful food, beautiful music, performing, and spending time with amazing people. Life really doesn’t get any better than this! 

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!  

Beyond Zero Emissions

I used to be incredibly frustrated by what I didn’t know. I remember being in kindergarten and being annoyed at the way grown-ups kept using words I did not know the meaning of. As a six year-old trying to fit into and navigate the world around me, I was convinced that somewhere in the city were old men in suits whose job it was to invent new words and disseminate them amongst the adult population on a daily basis in order that there would always be words I would never know. 

As a grown-up, there are still many things I do not know. A big topic at the moment is global warming and climate change. As an average person with no scientific training and a slight aversion to numbers, I don’t “get” the science behind the debate. But as an average person, I can comprehend this. The stuff we use to fuel our society, namely fossil fuels, is finite. Humans live in a way that is detrimental to our health and the planet’s.

Last week I attended a talk at Town Hall on a new report called Beyond Zero Emissions: Zero Carbon Australia Stationary Energy Plan. Thirty scientists, engineers, and academics got together and asked how can Australia move toward a more sustainable renewable energy existence. And they came up with a 200-page document thats shows how Australia can move to 100% renewable energy by 2020. And you know what got me excited? The men in suits say its possible. It’s not just bearded patchouli hippies. It’s Malcolm Turnbull and Bob Carr and former Australian Chief Scientist Robin Batterham and British engineer Allan Jones. 

We have to believe that change is entirely possible. It’s happening in Spain and Germany and the United States. Commercial scale renewable energy. It was something I didn’t really understand when I was walking the Camino across northern Spain a couple of years ago. I saw wind turbines and solar panels on a scale I had never encountered and I started asking myself questions about energy and how it all works. 

I still do not entirely understand the world. But tell my six year-old self that she would one day go to university and spend four years learning words she never knew and even after majoring in English there would still be an untold world of words beyond her cognition, and that’s not frustrating but entirely exciting. And tell the girl who read Barbara Kingsolver’s Animal, Vegetable, Miracle, and walked across Spain and saw wind turbines and solar panels that in just over 6 months she would be working for a sustainability shop and going to the Farmer’s Markets every week and eating beautiful organic food and learning that there is so much possibility. 

The world may be on the brink of collapse, but I choose not to be frustrated by what the men in suits beyond my understanding make up and implement across the globe. I choose to believe it is possible for men, and women, to put their brains together and come up with ways to make the world a better place to live in. As Annie Leonard says in the wonderfully eloquent Story of Stuff, with all the clever people on the planet, surely we can come up with a way to live that is not detrimental to our health and very existence. 

I live in a world where anything is possible. I can choose to understand. I can choose to make a difference. As Allan Jones said at the talk on Thursday night, “the barriers to 100% renewable energy are not technological or economic, but regulatory mindset and vested inteterest.” I may have felt powerless and small against the men in suits as six year-old. And I could continue to feel small and powerless against the people in suits today. But I chose to be inspired. I choose to be excited. I choose to believe the world I live in and the way in which I live on it can be beautiful, rich, creative, and sustainable. 

Lemonade

Growing up we learn certain truths. Grass is green. Elephants are big. Sweet things are bad for you. And lemons are sour. We learn from a young age that lemons are condiment foods. We squeeze them onto fish and chips. We put lemon slices into jugs of water to make it less boring. And occassionaly we mix lemon juice with oodles of sugar and carbonated water to make lemonde (and more often we buy lemonade ready made, with no actual trace of real lemon...). And we learn that lemonade, no matter how delicious, belongs to the category of fizzy drinks. Therefore it is a sometimes food. Therefore it belongs in the category of all other junk foods: it’s tasty, but you can’t have it every day because it is bad for you. Sadness. And so goes the vicious cycle of human beings being addicted to sweet because it is rare in nature.

So imagine my surprise two weeks ago reading the Alfalfa House newsletter that there exists a fruit called a “lemonade,” and it is a sweet lemon. And imagine my delight, when visiting the Farmer’s Markets at Eveleigh last week, that it was readily available! According to Daley’s Fruit Tree Nursery, a lemonade is a cross between a true lemon and a Meyer lemon (apparently the most popular kind of lemon because it is a cross between an orange and a lemon and is not highly acidic). So I bought 2 lemonades, and let them sit in the fruit bowl for a few days. And then one chilly afternoon at work I cut open a lemonade and tentatively tasted the flesh. Oh sweet heavenly goodness. It was all true. A sweet lemon! It’s so sweet you can eat it like an orange, and I’m sure when I’m sick of eating it straight, I’ll take up my friend Carmel’s advice to try it in a sorbet... Mmm... lemonade sorbet... 

As grown ups, we learn that the truths we learnt as children are not always so true. Grass is more likely to be brown. Elephants are big (some things in nature we cannot change). Lemons can be deliciously sweet, and lemonade can be an everyday food... bring on the vitamin C boosting over the next few months whilst this new found joy is in season! (On a side note, whilst researching this post, I discovered there is a fruit called chocolate pudding... I think a visit to Tropical Fruit World around August/September is in order!)