Bread and Circuses

Like so many of my generation, and the generations hot on our heels, I have been preoccupied of late with simplicity and simplification. Life has become ridiculously busy, so busy most of us are missing it. Last year I decided to declare war on “busy” and started stripping from my life the insignificant, or perhaps more accurately, I looked at what was truly important to me, to my well-being, and chose to focus on that. That has meant shedding skins and removing what no longer serves. If I don’t look upon something with delight, then out the door it goes.

Part of that process has been trying to engage, as much as time permits, with where my food comes from. I’ve always been anti supermarket chain, and thanks to the permeate in milk kerfuffle last year, now source most of my food through Aussie Farmers. I might not know exactly where my food is coming from, but I feel better knowing it’s at least grown in the same country as I am.

Image courtesy of xxx via bliss in images
Image courtesy of urban homestead via bliss in images

Aussie Farmers has completely changed my relationship with food. And because my days at the moment are my own, I’ve been cooking more. We talk all the time about how much love goes into making a meal for someone, but it never occurred to me that that love should go into a meal I make myself.

I’ve said on these pages that the world needs another food blogger like it needs a hole in the head, and I’m not interested in joining those ranks. But my blog is about making things and putting those creations out there, and food is part of that. Now there won’t be any high-falutin’ food language here (except to take the piss), nor will there be any over styled meals, “plated up” for an audience that may or may not be there. Blogs I guess, are nothing more than diaries – diairies with the locks ripped off, but diaries nonetheless; all I offer here is a journal of the things I’ve made.

In the spirit of slowing down, of stopping and inhaling the cappuccino, I decided to make my own butter.Actually the cow needs to take most of the credit, and the Kenwood the rest; all I did was supervise the separation of butter fat and butter milk. It took about twenty minutes all up, and was pretty damned exciting.


Of course, this begged a bigger question. What to do with a saucer full of butter?

You make a loaf of bread and a jar of lemon curd, of course.


Lemon Curd