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I’ve worn these shoes for every metre I’ve rowed on the Concept 2!

I’m not particularly athletic.

Actually, that’s a huge understatement. I’m not athletic at all.

The last time I was on a bicycle (twenty-five years ago), I ran into a tree. The only time I tried skiing, I hit a snowman. I can’t run because I have dicky knees from doing stupid things with weights when I was at university. And those same knees play up if I walk for more than 5km on the treadmill. I’ve fallen off exercise balls, ended up with stitches from a volleyball accident (I tripped and collided with the knee of a very large Fijian man) and been dragged along (on  my face) behind a motor boat while trying to waterski. You could write a Monty Python sketch on my sporting history.

Ten years ago, I went on a mad “Get Fit for Forty” health kick. It involved eating a ridiculous amount of turkey breast and tuna, and I was soon crippling myself on the treadmill trying to maintain the cardiovascular component of my exercise program.

Pete insisted that we buy an indoor rower (I’m not a gym girl, and will only exercise at home). I thought we were going to buy a $300 hydraulic number. Half an hour after we walked into the exercise equipment store, our credit card was $1300 worse off, and we were the proud owners of a Concept 2 Indoor Rower.

It is, without doubt, the best investment we’ve ever made. I suspect it might have saved my life, actually. For the first time, I was able to exercise at an intense enough level to really get my heart rate up, without doing muscle or joint injury. For the last ten years, as my weight has yoyoed up and down (oh, how I hate  perimenopause) and all other forms of exercise have fallen by the way, the rowing machine has been my constant.

Twenty weeks ago, I decided to try and crank up the half hour rows that I’d been doing three times a week. So I started working towards the goal of rowing a half marathon distance. That’s a long way – 21km, to be precise.

Thankfully I had some help – my old friend Kevin runs marathons, Dredgey used to coach rowing, and darling Ali’s husband Nick is a former AIS rower. They were all on my coaching team, offering advice and support over twitter and in person.

I started off all those months ago rowing 5km in 30 minutes at zero resistance. My plan was to do two short rows a week, and one long one each weekend, gradually building the longer distance to 21km and increasing the resistance on the shorter ones. Last Wednesday, I did a 5.4km row in 30 minutes at a resistance of nine.

There were some tricky moments – like when no-one thought to remind me that I was supposed to be drinking water when I went for long rows (though let’s face it, maybe I qualify for a Darwin award for not realising that myself). Kevin, who’s known me for 30 years, was terrified that I’d injure myself by trying to go too hard too soon. He was right, of course, and as you all saw, I went down in a ball of flame a couple of weeks ago.

Anyway, to cut a long story short, last Sunday I finally nailed the 21km distance.

It took me 2 hours, 13 minutes and 29 seconds. It’s by no means a great time, and I’m still pretty sore, but I’ve done it. I watched two long episodes of Top Gear back to back as I rowed, and had less than two minutes break during the whole time, to drink water and eat jelly beans.

As you might have read in my previous post, life is a bit stressful at the moment, so it was soul-nurturing to be able to end last week on a personal high note. The new goal is to try and do this distance twice a year. I’m going to have a few days off now…and then get back on the Concept2.

I’m incredibly grateful to have a physical activity which works so well for my body. I’d love to know…what do you do for exercise?

I am a little frazzled at the moment.

It all got a bit too much the other day, so I went outside, sat on the deck with the new heater on and a cup of herbal tea, and read my Kindle.  At present, I’m feeling a bit like the photo I took – slightly washed out and raggedy around the edges. Life is so rarely completely smooth sailing. Nonetheless, I felt blessed to be able to sit quietly for an hour, enjoying the peace and serenity of our backyard.

Thankfully, our plans for the weekend involved old friends.

Mireille and Blake lived across the road a few years ago, and they popped in for a catch-up lunch with their gorgeous children.  It was an easy and relaxing few hours spent chatting and laughing. Mireille brought me these beautiful tulips…

I baked sourdough rolls and dragon tail baguettes

…and made Lorraine’s dip using a wheel of Adelaide Hills organic triple brie that I’d picked up at Costco for just $11.90…

The cheese was sliced in half like a sponge cake, then filled and topped with finely chopped garlic, homemade quince jelly and thyme…

It needed just ten minutes in the oven…

Gooey perfection for a cold and rainy Saturday…

Small Man, who has been home with a chest cold all week, is finally on the mend. I recorded a few seconds of him practicing his card flourishes…

…and building a stack of Tarata balancing animals

Onwards we march. x

It’s been one of those days.

We were flat out all morning, and then had just half an hour to organise dinner before racing out to a 3pm appointment in the city. Big Boy was at an exam at uni, and I was keen to have dinner ready for him at a reasonable hour.

So we used the Römertopf baker. Those of you who’ve been following our blog for a while will know how enamored we are with these clay pots. I waxed lyrical about them nearly four years ago, and the same pot is still in regular use in our kitchen today.

This recipe was inspired by Hotly Spiced’s Quick and Easy Herby Roast Chicken, although it’s not nearly as elegant as Charlie’s version. We started with a large pile of herbs from the garden – lots of parsley, a few sage leaves, thyme and plenty of oregano…

The dish included coarse bulgur – our current favourite grain…

Unlike fine bulgur, the coarse version needs to be boiled for ten minutes…

We also added our first ever turnips, grown from a punnet of seedlings that we bought on spec. The turnips are nice, but the leaves are absolutely delicious…

The complete ingredients list was as follows:

  • 1 large free range chicken
  • 1 cup coarse bulgur wheat
  • 6 cloves of garlic, peeled and chopped
  • 80g salted butter, softened
  • lots of herbs, coarsely chopped
  • salt and pepper
  • root vegetables (optional)

Some loose instructions:

1. Soak the Romertopf baker in a sink filled with cold water.

2. Add the bulgur to a pot of boiling salted water and boil until cooked, about 10 minutes.  Drain well and return to the pot. Stir in half the chopped herbs and garlic. Season with salt and pepper. Allow to cool while you prepare the chicken.

3. In a small bowl, squelch together the butter and remaining herbs and garlic. Season with a little salt and pepper. Carefully slide your hand under the skin of the chicken breast to loosen it, then stuff the space with the butter-herb mixture. Cut two deep slashes in each drumstick and stuff a little of the mixture in there as well. Season with salt and pepper.

4. Remove the base of the clay baker from the water and pour in the bulgur and herbs, plus any vegetables. Lay the prepared chicken (breast side up) on top.  Put the lid on the pot, and place it into a cold oven.

5. Turn the oven to 200C with fan, and bake for 1½ hours. Remove the lid and bake for a further 15 – 20 minutes, until the chicken is well browned and cooked through.

We had to race out early, so I left the clay pot (filled and ready to go) sitting in a couple of inches of water in the sink, and asked Small Man to take over…

We got home just as the timer was going off! I removed the lid of the clay pot and allowed the chicken to brown up for a further 15 minutes before serving.

This meal literally took us half an hour to prepare. It was then just a case of letting the clay baker do its magic in the oven. An easy, delicious way to end a busy week!

Addendum: A “morning after” photo – I put the Römertopf straight into the dishwasher last night – no soaking or precleaning, I just scraped out the leftovers. This is how it came out (honest!)…

I really don’t like wasting food.

That doesn’t mean I don’t do it (with regret and all too often), but it does drive me a little crazy when I have to throw something out.

Our filled focaccia is a quick and easy way to use up bits and pieces in the fridge. It’s made with bakers yeast, which makes it a very quick dough, and one that can be thrown together on the spur of the moment. I’ll often make this when we have last minute guests for lunch.

Today, I opened the fridge and found a little ricotta cheese, a piece of Cheddar, and a wedge of Manchego, all leftover from our brunch with the cool kids. There was also a bag of turkey breast offcuts that our mate Johnny had kindly given us, and a handful of organic figs from Pete’s muesli stash.

The basic dough recipe doesn’t change, and you could really throw in anything you like, providing you don’t mess around with the liquid quantities too much. It works particularly well with leftover deli meats, cheeses and antipasto.

  • 1kg bakers flour
  • 640g water
  • 20g dried/instant yeast
  • 14g fine sea salt
  • 100g extra virgin olive oil (plus extra for drizzling on top)
  • flaky sea salt (for scattering)
  • deli meats, leftover cheese, dried figs and antipasto (any combination thereof)

1. In a large mixing bowl, whisk together the flour, yeast and fine sea salt. Stir in the add-ins – I used grated hard cheeses (about 250g), chopped turkey breast (about 200g), half a cup of ricotta and eight dried figs, cut into pieces.

2. Add the water and oil. Squelch everything together with a clean hand. Scrape off your hand, then cover the bowl and allow to rest for half an hour.

3. Uncover and give the dough a brief knead in the bowl – this should only take a minute or so. Cover the bowl and let it sit in a warm spot until it’s doubled in size (this should take an hour or so, longer if the weather is cool).

4. Preheat the oven to maximum. Line two baking trays with parchment paper.

5. Turn the dough out onto an oiled surface and divide it into two.  Push and stretch each half into a rectangle and place it on a lined baking tray. Drizzle over the extra oil, and sprinkle with the flaky sea salt. Allow to prove for another 20 minutes or until the dough has puffed up slightly.

6. Dimple the top of each focaccia with your fingers, pushing all the way to the bottom of the dough. Reduce the oven to 220C with fan, and bake for 20 minutes, or until dark brown (start checking at the 15 minute mark).

We took one of the focaccias to Johnny’s factory, where it was shared between his staff. The other one fed Pete, Big Boy and I for lunch. That’s not bad value for the $2 in flour and oil it cost to make them! Best of all, I didn’t have to throw out the cheeses, and the offcuts (which in turn are a reflection of Johnny’s reluctance to waste anything) were free.

We still waste more food than we’d like to, but we’re working on it. It’s certainly easier now that we have the garden (where we can pick only what we need for a meal) and the chooks and worms (who effectively recycle much of our waste into eggs and fertiliser).

Sydney chef Stefano Manfredi has written a very interesting blogpost on the subject of waste in high end restaurants. It’s a fascinating read and gives some insight into how much food is wasted in the name of “art”.

How do you deal with leftovers at your place?

As I was sitting in Dredgey’s kitchen recently, I saw him go to the fridge on a couple of occasions and take something out. In a move that would make a card magician proud, he palmed the mysterious item in his hand, then furtively popped it into his mouth.

Curiosity finally got the better of me, and I had to ask.

“What are you eating, Dredgey?”

“Supermarket chocolate. I didn’t want you to see.”

Ah, bless him. The next day, I took over a slab of rocky road…

I’ve started adding Pailleté Feulletine (wafer flakes) to my milk chocolate rocky road to give it extra crunch. This batch was made with a 50/50 blend of Callebaut 811 (54% dark) and 823 (milk). To the tempered chocolate, I also added half a bag of marshmallows, a handful of slivered almonds, chopped glacé ginger and cranberries…

Our rocky roads are always a combination of whatever I can lay my hands on in the pantry, but this particular batch was very popular, so I thought it was worth recording!