It got cold again. Night time temperatures dropped by about 5C.
I’ve had to run the heaters at night; although, I can usually turn them off during the day, as the temperature rises above 16C.
At least the Sun is up earlier now.
And, sets later in the evening.
Morgan enjoys his walk around the volcano. We greet other dogs and look for birds as we amble through the park.
Winter still has a grip on us, for a while yet, it seems.
Spring will arrive on it’s own schedule.
For now, I keep warm around the oven.
The other day the weather forecaster said our weather had transitioned to a Spring weather pattern. Translation: Frequent storms out of the west, preceded by warmer Northerlies and followed by colder Southerlies. It’s been a pretty wet year. It’s been pretty wet for the last two years, in fact. At least Spring should be a bit warmer, if not less wet.
Signs of Spring are popping up all around. Bulbs have been flowering around One Tree Hill for the past few weeks. The cows calved a couple weeks ago.
Newborn lambs frolic around the paddocks. Morgan was keen to have a play.
That reminds me… Yesterday morning, whilst walking Morgan, I spoke to a neighbour who mentioned he had a spit…
Yesterday was a bit wet; a good day for baking. I set about mixing up a batch of sourdough. By late afternoon, bulk fermentation complete, I shaped two boules, placed them in banneton and put them in the fridge to retard final fermentation overnight.
This morning I was up at 5 AM (I slept in!) and baked off two sourdough boules. I always love the smell of fresh baked sourdough. Delicious.
This time I froze one boule as soon as it cooled. I wrapped it well in aluminium foil and plastic wrap. We’ll see how it does when I pull it from the freezer in a few days.
In the meantime, I simply couldn’t resist cutting off a thick, almost custardy, slice of bread, still warm from the oven. Someone had to do it.
The other day I cooked up some lamb’s neck and there were leftovers… Mexican food sounded good to me, so I decided to crisp up the lamb’s neck meat like pork carnitas and make lamb’s neck tacos.
I made a batch of pickled red onions and home-made corn tortillas and assembled the tacos. I topped the tacos with fresh diced brown onion, pickled red onion, coriander, a squeeze of lime, and a fire roasted jalapeño on the side. Delicious.