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This touching post by Clare made me reflect on how much I enjoy being a mother.

I was blessed to have seven years at home with Big Boy and Small Man when they were little, and it was without doubt the best time of my life. Our days were filled with adventures – exploring, crafting, learning.

From the time Small Man was born, he and Big Boy have been close. There are a few years between them, and Small Man was very sick as a baby with stage 4 cancer, but that hasn’t stopped the two of them forging an incredibly tight bond.  Big Boy is patient and protective; loving but tough – and Small Man looks up to his brother above everyone else.

I know this is hard to believe, but our sons have never had a fight. In fact, I can count on one hand the number of times they’ve conversed in raised voices.

The photo above was taken on Small Man’s 7th birthday – he was unwell and feverish on the day of his party (as you can see by the flushed cheeks), and the only person who could make him smile on the day was his big brother.

Not surprisingly, both our sons are very like their father; Big Boy particularly so. And having spent nearly thirty years with the greatest man I’ve ever known, I guess I shouldn’t be surprised that his sons would love and admire him so much. He has provided both boys with an amazing role model – one that they’ve sought to emulate as closely as possible.

Once, when Big Boy was only a toddler, he and I enjoyed the most glorious day – snuggled up and sleeping in late, followed by a day out playing in the park, shopping and drinking babychinos at a cafe by the water. Pete had left for work before either of us had crawled out of bed, and didn’t come home until nearly 7pm. That night, he said to me, “Babe, I want you to know how much I appreciate everything you do for our family. You keep our little man so happy. We couldn’t manage without you.”

I’d spent the most fabulous day playing with our son, while my husband had been at work for nearly 12 hours, and instead of resenting the inequality of it all, he was thanking me for being a stay-at-home mum. Is it any wonder that a man of such grace and generosity is so deeply loved by his family?

Our sons are both big now – Big Boy is an adult and currently at university, and Small Man is in the latter part of high school. They both tower over Pete and I, and have their own range of diverse interests and friends. Yet our oldest son will still make me a cup of tea and sit for a while to chat about life and the universe, and Small Man will happily try to help me with crossword clues that require a more scientific mind than mine.

To all my friends with young children – cherish these special years.

They’re a gift from God.

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Marrickville, in Sydney’s inner-west, is a suburb known and loved by local foodies for both its interesting restaurants and fabulous food wholesalers.

A quest for Ben Furney Mills’ flour, which I mentioned in a previous post, led me there again this week.

For Sydney bakers, Southern Cross Supplies offers a huge range of wholesale food and grocery items at reasonable prices.  There is a small showroom you can wander through, but most of the items are stored in a large warehouse which is off-limits to the general public.  You can, however, walk in and purchase single items over the counter.

The bakers (bread) flour was very reasonably priced – $22.50 per 25kg bag, and the 5kg bag of dark rye flour below was $11.  They also had chocolate, grains, an assortment of packaging, dried fruit, some great muffin pan liners and a large range of condiments.  If you ring them, they’ll happily email you their product list (it’s also available on their website), although pricing of items is only given out on enquiry.

. . . . .

While we were in Marrickville, we made a stop at Chef Express to pick up frozen berries – the mixed berries were $9/kg, the blackberries $10/kg, and the raspberries are currently on special for a tiny $6/kg.  Ever since Lorraine put us onto this supplier, we’ve bought all our frozen berries from them.

. . . . .

The highlight of the trip was a visit to Faros Brothers!

Whenever I’m in Marrickville, I try to stop at this fabulous fishmonger – the produce is always fresh, and the prices are ludicrously cheap compared to seafood at the Sydney Fish Market.

On Tuesday, $60 bought us:

  • Two small Atlantic salmon (about two kilos in total)

  • 300g local calamari rings

  • 6 large Australian green prawns

  • a half kilo red snapper fillet

  • a kilo of Portuguese sardine fillets, and

  • an Australian smoked trout.

We made sardine alla beccafico  following this recipe

…and the snapper, calamari and prawns went into a tomato-based paella (we’re still infatuated with our new pan).

It was a great finale to a fabulous day’s shopping!

. . . . .

Southern Cross Supplies
6B Rich Street
Marrickville NSW  2204
Tel: 02 9572 7888

. . . . .

Chef Express
17-19 Buckley St
Marrickville  NSW  2204
Tel: 02 9519 3488

 . . . . .

Faros Brothers
34 Buckley Street
Marrickville  NSW  2204
Tel: 02 9519 3785

. . . . .

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Inspired by one of Anna’s recent posts, I bought myself a paella pan during our visit to Chefs’ Warehouse last week.

It’s quite large – 42cm in diameter – and made of black steel, which meant we had to season and blacken it before cooking.

We gave it a test run today for Mother’s Day lunch, and made a paella with duck pieces, chorizo, broadbeans, San Marzano tomatoes and parsley. I adopted Anna’s approach of starting it on the cooktop and finishing it in the oven.  The pan just fits in the oven – the door closes with millimetres to spare!

It was a delicious lunch, and best of all, Pete’s found a spot for me to hang the pan in the pantry.

Have you been celebrating Mother’s Day?  It’s a low key affair at our house, although both my sons made a big effort to be home today, which was very nice.  They’ve been stacking the dishwasher, cleaning the bathroom and vacuuming – and letting me play in the kitchen. Much better gifts than anything they could have bought!

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I hope you’ve all had a lovely Easter!

We’ve had a really enjoyable few days – pottering around the house, playing in the kitchen, and spending time with family and friends.

On Saturday, we had brunch with our friend Kathryn and her gorgeous sons. Naturally, with four teenage males in the house, we went a little overboard with food.  It’s worth noting that it was almost all gone by 11.30am…

The Sunrise mocktail pictured above was made with equal parts  of pineapple juice and lemonade (Sprite or 7-Up, to our US friends), with a little Grenadine poured in carefully at the end.  The heavier syrup sinks to the bottom, creating the coloured layers.  Based on a Tequila Sunrise, it was festive without the alcoholic punch.

Brunch included bacon and eggs, a blackberry and rhubarb crumble, an antipasto platter,  and a baked bread, egg and prosciutto slice.

The antipasto plate included my first attempt at baked ricotta.  A small tub of leftover fresh ricotta was drained until quite dry, and then turned into an ovenproof dish.  I drizzled the top with lemon-infused olive oil and sprinkled with a little salt, cracked pepper and dried Italian herbs, before baking in a 160C (with fan) oven for about 30 minutes.  It set firm and was quite delicious.

I also cooked a large pot of mograbieh and served it with pitta bread…

…and baked a batch of sourdough hot cross buns.

I’d planned to be lazy and make a giant one again, but Small Man complained – he wanted proper hot cross buns this year!

I posted my recipe for yeasted hot cross buns a couple of years ago, and the sourdough ones are made in a similar way, although the proving times were lengthened accordingly.

The ingredients for the sourdough version are as follows…

  • 200g sourdough starter (166% hydration, ie. fed at a ratio of one cup of water to one cup of flour)
  • 160g milk, at room temperature (I used UHT)
  • 500g bakers/bread flour
  • 8g fine sea salt
  • 60g brown sugar
  • 1 teaspoon ground pimento (allspice)
  • 60g butter, melted and cooled
  • 2 large free range eggs
  • 100g currants
  • 30g good quality candied peel, finely diced
  • Cross: 2 tablespoons self-raising flour mixed with 2 tablespoons water
  • Glaze: 2 tablespoons milk and 2 tablespoons vanilla sugar, simmered together

Baking time: 220C (with fan) for 10 minutes, followed by a further 10 minutes at 200C (with fan).  Brush the hot buns with two coats of glaze.

I personally find the milk glaze a little sweet, but all three of my men adore it – it’s a little reminiscent of the topping on Krispy Kreme donuts.

Have you been baking this Easter?

My friends Brydie, Heidi and Sally have all baked gorgeous hot cross buns, using completely different recipes to mine. Honey and Christine have  made mouthwatering chocolate chip versions, and Doc’s buns are laced with stout!

Clever Sally has created a fabulous Italian Easter Pie, and C at Cakes, Crumbs and Cooking has baked an Easter mud cake, topped with Cadbury mini eggs.

I hope you’ve all had a relaxing weekend – hopefully you’ve found time to indulge in a little festive cooking as well!

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Something completely new to me – Diana gave us a small box of elderberries that she’d picked from a tree on her property.  I never knew we grew them in Australia!

The raw berries weren’t particularly exciting to eat, but they added a beautiful colour and tartness to the apples and rhubarb that we stewed them with.  The cooked fruit was topped with a crumble mixture and baked for 40 minutes.  I used the crumble recipe from River Cottage Everyday Cooking, and it was most fine…

  • 225g plain (AP) flour
  • pinch sea salt
  • 200g cold unsalted butter, cut into cubes
  • 150g caster, granulated or soft brown sugar (or mix of any of them)
  • 75g medium oatmeal
  • 75g ground almonds

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