Quinoa's ancient ancestor, Barley.

I just came across this and had to share!!

This is the amazing work of Melbourne photographic artist, Bill Gekas that's recently featured on Yellow Trace.

It reminded me so much of Quinoa! Aren't they just adorable!!!

Check out the Yellow Trace article here or go straight to Bill's website here.

Quinoa

Have you caught up with Tiffany Beverage's Pintrest board called My Imaginary Well-Dressed Toddler Daughter? As the mother of, she confesses, two ordinarily dressed boys, she started this board as a bit of joke but it's taken off and she's about to launch the book. (Oh to have a MWW's book!!!)

Anyway, back to Tiff. I don't know her BTW, she's American and I just stumbled on her on Pintrest. She's called her imaginary daughter Quinoa and in essence, she pins these crazy (and ethically questionable) vogue-like shots of young kids on her board with some very sassy editorial. Here are a few of my favourites.

     

But really, once I start, I just can't stop! It's addictive! You have been warned.

I love it so much that on this holiday, I've taken to calling Sass Quinoa - especially when she's having a Quinoa moment - and texting them to my poor business partner Mandy (who also loves a bit of MIWDTD).

Oh looking nonchalant can
be so much work.

 

Quinoa enjoyed a glass of
sparkling water in her late morning bath.

Fed up with the on-going bad weather on her
holiday, Quinoa felt she had no choice but to
don her daisy chain wreath & pale blue
fingerless wrist warmer to complete her preppy
look and SHOP!

Exhautsed after yet another hectic day of
wineries in Margaret River, Quinoa settled into
the back of the Beemer for a nap on the way back
to her 5-star resort

And our friends who we were with us in Margaret River emailed us this greeting card - which reads (in case it's too small) Which part of 'I want a pony' didn't you understand?

What do you think??

Turkey

Straight from the oven

Tuesday night dinner for the relatives-who-aren't-related dinner

Yes, it's that time of the year! I've cooked two breasts so far and both have come up a treat. I bought a frozen buffet from the supermarket, took both breasts off and used the carcass for stock. For $45 it was incredibly good value.

The best thing about the buffet is it's all breast so it's juicy and tender and you just slice and serve.

I made a stuffing by first simmering sultanas and prunes in water, loads of cinnamon, lemon juice and lemon rind. There might have been some orange juice and rind too. Once the fruit had puffed up I added a few slices of spicy fruit loaf - as usual, because that's what was on the bench - but it worked really well. I folded a big can of pie apples into that now mushy concoction (you can stew your own if you want, but why??) and some toasted almond slivers. I then just push the stuffing under the skin of the breast, secure with a couple of skewers and Bob's your uncle. 

Pour melted butter over the skin, and I used a salt, lemon myrtle, pepper, macadamia mix to sprinkle over the top but just salt and pepper will do. Cook at 180C for about an hour and 40 minutes and you're done. In fact, I got home on Tuesday at 4.50pm and we were eating this at seven. But the girls (Frankie, Gabi, Elle and Sass) did a brilliant quinoa salad and the dessert below.

May your turkey be juicy and perfectly cooked this Christmas!

Ancient Grain Salad

We had friends over for lunch on Sunday and I bravely tackled the rotisserie on the BBQ - again. (You'll recall the inferno I created at one dinner...). Lamb this time - one leg rather over cooked, the other not bad - but after a couple of champagnes in front of the fire, and the great company of a terrific group of friends I've known a long time, really, who cares??

In fact, the saviour of the lamb was the pear, red wine and rosemary jam that I made a few years back and is still sensational. I need to dig up that recipe and share it. But the other hit I've had lately is an Ancient Grain salad. I ate something like it at Saint Katherine's restaurant in Kew and have made up my own version.

Here's what it looks like:

As usual, my quantities are a big vague - sorry.

The base is Freekeh - a toasted green wheat that you cook a bit like rice (using the absorption method.). I used to be able to buy it at Coles in the health food section, but it disappeared. If you can't get it there, it will be at health food stores. It's really good but if you can't be fagged with finding it, maybe use brown rice instead. Probably about a cup of dry grain. I also cooked some organic black quinoa (you need to simmer it in water for about 20 minutes) that I got at the green grocer. You can buy regular quinoa at most supermarkets now too. Red would also be fine.

Once that's cooked and gone cold, you're ready to add the bits, which are:

• Toasted almond slivers (I toast nuts and seeds in a cast iron pan - heat it up, no need to oil or anything, and keep a close eye - there's mere seconds between beautifully toasty and burnt!)
• Toasted sesame seeds - lots
• Sunflower seeds - you could also toss in some pepitas if you have them
• Pomegranate seeds - I used two (pomegranates - not two seeds!!)
• Currants (I forgot those on Sunday)
• About half a block of crumbled goat's milk feta
• Lemon juice
• Cinnamon - lots
• Loads of chopped flat leaf parley or you can toss through some rocket
• Sea salt and cracked black pepper (although if kids are eating it, pass on the pepper - and taste it for salt as the cheese is also pretty salty)
• If you think it's a bit dry (I don't but Elle sometimes does) add a good slug of olive oil

Toss and eat. It's really nutty and flavoursome and the bursts of pomegranate are yum! Makes a great lunch on its own with a slice of olive ciabatta. 

Enjoy!