A lull

Things have been quiet on the SkillCycle front for some time now. But I haven't given up on the idea. I'm planning big things for next year. December is always a bitter-sweet time of year for me. Trying to avoid thinking about the regrets of the year past; instead turning them into plans for the future. Feeling like a fresh start can be made with a new year. 

I have some ideas for things I'd like to do in the New Year but I'd love to hear from you about what you might like to be involved in.

SkillCycle - Photography edition date and time

The day has been locked in! Our SkillCycle photography session will be held at my house in Annerley at 11am on the 9th of June. Woohoo! Can't wait!

Here's a beautiful video to inspire you in the meantime...


My friend Maia from julia warr on Vimeo.

Skillcycle day - photography edition

Woohoo! I've managed to pin down someone willing to teach on my long awaited photography skillcycle day. I know Ed from Uni (he sits in my second office) and I'm really happy that he's on board with this. He takes some great photos (even if most of the ones I've seen are from his screen saver when he leaves his desk. Stalky...).

We'll be hosting the day at my house in May. The date is yet to be confirmed but will likely be a Sunday afternoon. I haven't decided what other skills will be demo'd on the day (anyone have anything the want to offer?) but I though it'd be nice if we all bring some food/beer (if you don't want to cook) to 'pay' Ed for his time. I hear he likes Coopers Sparkling tallies...

Ed will go through the basics of photography (aperture, shutter speed, iso) and how to get the best out of your camera. I'm hopeless with these things and I know some of you have said you're in the same boat. If you'd like to come along just give me a heads up here or on the Facebook page. Ed would like to know what cameras people are planning on bringing so he can make sure he's familiar with them beforehand.

Home Dairy

 . ricotta .

 . yoghurt .

. 'butter' .

I dream about the day I have a steady supply of fresh milk at my fingertips. I first learnt to milk a cow when I was on holiday in Chile. I have an aunty who is renowned for her fresh, white cheese. I remember her making it when I was a child and was still doing so

when I went back in 2007.  People come by the farm to pick it up, she makes and sells it daily.

Whether I ever will have my own cow, or a herd share, is yet to be revealed.  But I love the idea, even though it's quite a commitment. For the meantime I will live vicariously through books such as The Dirty Life and blogs such as Longest Acres.

I will also treasure the affordable supply of raw milk that I've been able to receive recently. This happy situation unfolded just at the time that the book Home Dairy arrived on my doorstep.

It has meant that we can master familiar recipes like Paneer and Yoghurt while experimenting with a whole bunch of other things, starting with Ricotta and 'butter' (more like whipped butter).

It is humbling to embark on such experiments and realise just how much time and milk goes in to making the final product. But you can't beat the satisfaction that accompanies this process either. Buttermilk pancakes with homemade butter, ricotta and local honey. Yes please!

 . breakfast time .

 . and I couldn't resist adding a photo of
 the eggs from our lovely ladies.

Individuality

I'm heading off to tutor a field course tomorrow. I love these trips (not just that I'm getting a week on Fraser Island), I love seeing my students get excited about research. This is one of those uni courses where people find friends and find themselves. It may seem corny but it's true. Field courses are often where science students find their passion for a system or an organism which sets them on a career path that will excite them for many years. I hear from these students after the trip that it was the first time they felt part of a group. They also realise, often for the first time, that it's ok to be different. In fact, that's what science research is about. School may have been all about fitting in, but science, that's about standing out. Like a pineapple that doesn't limit itself to growing in only one direction...

See you when I get back from Fraser with the latest SkillCycle day plans!

Dealing with 'failure'

So, I cancelled the Food Swap Day. I just didn't get enough people signing on to make it a success. Initially I was upset...and confused. Then I got an email from Jessie (remember Jessie from the green cleaning post?). Jessie often makes me see things in a different light. And this was no exception. She proposed that maybe my invitees didn't feel confident enough that the items they could offer for swap would be worthy of swapping. I hadn't thought of this. I love cooking, and as is often the case with something you love, I put a lot of time and energy into learning and practising cooking...and I enjoy doing this. Of course I have failures, that can happen to anyone. But most of the time I just love making something and sharing it with someone else. I forget that other people don't feel this way. I'm pretty bad a sport, pretty much all sport. I once scored an own goal in netball (I don't even know what you call that? That's how bad I am at sport). I could practise and maybe I would improve, but it's not my passion...and because I'm no good I wouldn't consider joining even a social sporting team. I feel I would just embarrass myself. When I started seeing things in this light, I understood a little better. Sure, some of the invitees were busy, some may have had better offers, some may just have wanted a quiet weekend. But those of you who didn't feel that they could be proud of something they'd made - I get you. I hope, one day, that I can give this whole thing another go and that maybe you will come along. The same thing can be said for many other things in life. Don't avoid participation because you don't think you're good enough yet...you get good by participating. Jump in and learn something. That's what SkillCycle is all about! 

Making your own muesli (granola)

One of the best ways of saving money and having control over what you eat is by making your own cereal. After searching the aisles of supermarkets and natural food stores alike, I struggled to find a breakfast cereal that was just what I wanted. They all had either too much fat or too much sugar. None that was "just right"...hehehe. So I decided to make my own.

I'm a toasted muesli girl (or 'granola', for American readers) so that's what I chose, but you can make a wide range of cereals very cheaply. The easiest would be natural muesli (untoasted muesli). Just get your hands on some good quality rolled oats and mix it with any dried fruit, nuts, seeds and spices. You can add anything you like. There's plenty of recipes online but just go with what your taste buds tell you. 

The natural bulk foods store I shop at has a really good range of puffed, flaked and rolled grains. You can make a lighter option if you don't like muesli by just blending these with some fruit and nuts or seeds. There's some pretty protein packed grain options available (like quinoa flakes).

My favourite is a toasted muesli though. I don't really have a recipe, I just use what I have on hand. My most recent blend was rolled oats, coconut, almonds, apricots, cinnamon and honey. It's like a big bowl of sunshine in the morning. The basic guide is below, but really, it's hard to go wrong here. Start experimenting!

My muesli blend

all measurements are guestimates

6 cups rolled oats

2 cups shredded coconut

1 cup raw almonds, roughly chopped

1/2 ts cinnamon

1/3 cup brown sugar 

1 tb rice bran oil (any oil would do, olive is apparently nice)

1/2 cup water

2 tb honey

1 ts vanilla extract

1 cup dried apricots, diced

Mix the first four ingredients in a bowl. I like chunky bits (the ad companies call them 'clusters') in my muesli so I do a little trick where I put a cup of these dry ingredients in the food processor and pulverise them then mix in with the rest. 

Heat the next five ingredients until the sugar has dissolved. Stir the wet ingredients into the dry ingredients. Spread out on a lined tray (probably two trays) and bake on a low heat 'til lightly browned. If you like a muesli without clumps, stir the muesli as it cools. If you like clusters, don't stir. I add my fruit after the muesli has cooled. If you like your fruit super chewy, you can bake it in with the muesli. Store in an air tight container when completely cool. Lasts for about a month.