another blog hiatus!

Dear Friends,

We continue to experience a very slow internet connection in this corner of the world - an ongoing challenge to blogging! I've decided to take a break from the blogosphere until we are settled in our own home. Sob! I will miss you all very much. Hopefully we can install a better system of link up to the world wide web when we move.

Best Wishes, Happy Blogging and Hugs!

~Kalianne

rooster rescue

Once upon a time there was a little brown rooster called Chook Chook who lived with four other roosters. But there were no hens.

Every morning at 5.00am the roosters would crow with all their might. Why? Because they can. Next door lived KindMan and KindLady who were very patient.


Then one day an awful happening happened.

Two scary dogs broke into the yard. They chased the roosters around and around. Chook Chook fled as fast as he could, but got stuck under a fence.

The scary dogs grabbed Chook Chook's tail feathers and tried to pull him out. The little rooster squawked in terror.

Then KindMan next door came running. He knew just what to do. He growled at the scary dogs, "Go away"!

But the little rooster lay motionless under the fence. He had no tail feathers. Not one at all. Just a red, plucked bottom, and eyes closed tight.

KindMan lifted the little brown rooster very carefully thinking him dead.

Then all of a sudden, the little rooster's head jerked upright! His eyes blinked. CLUCK! CLUCK! I'm Alive!

KindMan gently released Chook Chook into his big safe yard. KindLady left kitchen scraps which were gobbled with relish. KindMan left a gate open for Chook Chook to go back home.

But that night at sundown when all good chickens go to bed. Chook chook did not go to his own yard to roost...but to the old empty chicken house in KindMan and KindLady's yard.

Soon after, KindMan and KindLady adopted the little brown rooster.

And they all lived happily ever after.

Today Chook Chook has his own roost to run.

No more grouchy roosters to fight with. No more pesky mean dogs to flee from. There is plenty of nutritious food, fresh water and free ranging in the garden.

KindMan and KindLady bought Chook Chook some pretty hens. All day long he fusses over them, teaching them how to scratch for bugs and how to have a dirt bath. He is ever alert for predators. He takes his rooster role very seriously.

Every morning at 5am Chook Chook crows to the other roosters in the valley, "I'm the luckiest and happiest rooster in the country"!

coffee & walnut bread

Since beginning our new life in the wilderness I've been learning some old-fashioned skills including making our own bread.

It's been a lot of fun experimenting with different recipes. Our new favorites include Sweet Corn Bread, Lemon Butter Bread, Swedish Limpa, Rye & Caraway, Pecan & Maple Sticky Buns and Coffee & Walnut Bread.

It costs about $2.00AUD to make a delicious loaf of bread. Specialty breads cost between $4.00-6.00AUD to buy at the shops. Frugal isn't as boring as I thought!

Making bread on cold wintry mornings (like today) is best. I love to crank up the old gas oven in the morning, quickly warming the kitchen. In front of the woodstove is perfect for proving a loaf and lingering to warm cold hands.


Here's a loaf ready for the oven (the splotches are coffee syrup that seeped out while rolling the dough).

50 minutes later... a loaf of freshly baked country bread by former city slicker!

Breadmaker Recipe for 1kg loaf Coffee & Walnut Bread*

350 ml (12 oz) water

3T oil

2 T honey
3t coffee (or coffee substitute) syrup

2t sea salt

300g (10 oz)/2C wholemeal flour

300g (10 oz)/2C unbleached white flour

2T soy flour or milk powder (optional)

2t dried yeast

2/3 C chopped walnuts

I like to use my little bread making maid when making bread. Place all the ingredients in the bread-maker pan except the coffee syrup and walnuts. Select the dough program and start. Add nuts at beep (or in automatic nut dispenser).

When dough is ready, place on floured bench and knead lightly before rolling out into a rectangle. Brush rectangle with coffee syrup and roll into a log that will fit your baking tin. Prove for 40 minutes in a warm place before putting in a moderatly hot oven (190 C/375 F). Bake for 50 minutes. Bread is ready when it sounds hollow.

Cool on a wire rack and slice when ready to eat!

*Standard European measures used. Please note: Quantities of fluid ingredients vary with the moisture content of the flour. It's helpful to check the breadmaker during the knead program and adjust flour or water as required. The resulting dough should be glossy and elastic.

poetry appreciation

On poetry Kalianne said,
Anything that entered her head.
On such matters, no wit
What she said, didn't fit
Does she mind? No. She weren't even red.

Image: AllPosters

the road not taken

Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;

Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing there
Had worn them really about the same,

And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,
I doubted if I should ever come back.

I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I—
I took the one less traveled by,
And that has made all the difference.

~Robert Frost

When Robert Frost was living in England he would go on country walks with fellow poet Edward Thomas. Thomas would often try Frost's patience when trying to decide which route to take on their walks. Is this famous poem a personal gibe at an old friend saying, “Who cares which road we take? Either way there's a hot cuppa and warm fire at the other end!” Or is it a parody about life?

Image: AllPosters

a summer porch party

Welcome to my porch! I'm so glad you could come! I've been planning all week...

Here's my best sundress for the occasion...

and a pair of espadrilles bought on holiday in France...

...and a pretty knitted shawl.

Shall we celebrate the first day of summer with some old-fashioned lemonade?

Please help yourself to the sandwiches. The napkins are over....

Oh dear... the wind has blown the napkins all over the garden. Please be a pet and wait here...

have a strawberry scone while I go fetch the napkins...

Perhaps some soothing tea is in order... would you like yours with milk or black with a slice of lemon?

Isn't the garden pretty this time of year? Would you like to go for a wander? It's such a lovely day...Let's collect a big bouquet of flowers... and put cornflowers in our hair.

Buzz... Is that a bee buzzing around my head?

Let's gather some lovely fresh eggs from the barn. Henny won't mind...

What's that icky stuff with a feather squished on the bottom of my espadrilles?

Do mind your step...

Do you like honey? Let me fetch some for you. Buzzz. Shoo bee! Maybe we should come back for honey later...

Let's pick some apples. Fruit picking should be safe enough. Please steady the ladder for me...

Is that my shawl is caught in a branch? Be a dear and hold this basket while I try to untangle my shawl...

Perhaps we should head back to the porch now. Another cup of tea would be nice!

A special thank you to Rhondi for organising this awesome blogging event. For more porch party fun please join me as I head over to Rhondi's porch party!

making glace orange peel

It's the end of autumn harvest in Australia. The pumpkins have been bought in and the last of the oranges picked...

These oranges were dry inside due to drought. Not to worry, the skins are still good for making glace peel for cakes, breads and homemade confectionary. Yum!

How to make glace orange peel

• Take a dozen oranges or so, wash and peel the skins thinly.
• In a saucepan, cover the peel with cold water and bring to a boil; drain and rinse throughly to remove any bitterness.
• Repeat this process 2 or 3 times using fresh water each time.Then return the blanched and de-bittered peel to the saucepan and cover with 3 cups of sugar and 4 cups of water. Simmer until peel is translucent. Cool and drain.
• Lay peel on a wire cooling rack covered with baking paper and allow to dry for at least 4 hours.

Toss peel in sugar and transfer to an airtight container....

Can be stored in the pantry for up to 1 month (if it lasts that long). Yummy half-dipped in chocolate and set as confectionary too.

Inspiration: Victoria Magazine, March/April 2009

Photography: Kalianne@theBowerbird'sNest.