Posts by Hebe
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Capture: Better Food Photography, in reply to Joe Wylie,
First fruit from ugni/ugniberry/Chilean guava/NZ cranberry
(ugni molinae). TASTY little sucker.Another recent one for me; they taste like they are loaded with vitamin C.
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Capture: Better Food Photography, in reply to Islander,
You cant do or so say anything about this kind of stuff.
Same for one of my "sides" --annoyingly the taonga went back to England.
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Capture: Better Food Photography, in reply to Islander,
we have century-old dishes (serving) for these things!
Yeh heh; I have the great-grandma's huge crystal trifle/fruit salad bowl taonga in my cupboard, chips, scratches an' all.-- marks of feasts past.
On the fig question, I had been tthinking that the very sunniest spot in the garden, sheltered by bigger trees to the south and a pictureskew old shed might be the place. Unfortunately the boundary brick wall where I had planned the citrus plantation and tamarillos and figs is now propped up all the way along with ten-foot timbers and is still leaning towards us. so I think it will go (the neighbour's insurer's decision still to be made). Thus buggering my plan of an outdoor bath surrounded by these fruit trees and a ready supply of waste water to them. A rethink of the plan, again.
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Capture: EQNZ Remembrance, in reply to Gudrun Gisela,
Nice try Gudrun. The rotunda looks munted from that shot; is it on a lean or is that the angle of the picture? To be fair to Bob P, the cordon is Cera's responsibility I think.
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Capture: Better Food Photography, in reply to Islander,
Doesn't fruit salad just involve a can opener and a banana?
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Capture: Better Food Photography, in reply to JacksonP,
I must make another Feijoa crumble this year. Yummm!
Being of the south, I have never cooked a feijoa; I cannot even imagine it. Wouldn't it be slightly yucky, like cooked avocado? What do you do them: stew/bake/saute in butter? Which reminds me: apple fritters made with the enormous and very late Ballarat apples I planted two years ago. My mother, not prone to fussing, almost fainted with delight when she spotted the Ballarat; apparently the best cooking apple from her childhood.
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Capture: Better Food Photography, in reply to Lilith __,
Damn, can't join the club, I love fejoas!! As long as they are perfectly ripe. Oh, the fragrance! :-)
Totally agree Lilith. I'm a recent convert to the feijoa, and to elderflowers; both have a heady fragrance.
What I would really, really like to find is a primo fig; most of the figs I have had in Christchurch have been almost dry in texture. Even those in the London street markets (imported from Europe I would guess) were much better. I wonder if that dryness is because of lack of sun, or the growing season being not quite long enough?
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Capture: EQNZ Remembrance, in reply to Gudrun Gisela,
Pretty.
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Capture: Better Food Photography, in reply to Islander,
Dear Hebe - oysters (&titi & paua&rawaru & tuna& whitebait) are our family's major currencies. They're the koha we give to those we love. May - very soon - you get some Bluffs in acknowledgement of your father's birthday- ka mihi mahana n/n Keri
Oh that is a good thought; thank you. I miss him a lot so it is a fine idea to remember the man with oysters. We'll have a ceremonial feed soon.
I have sometimes made beef and oyster pie -- with the oysters cut in half and heated through but not rubberised, the juice added to the rump-steak casserole, the pastry pie top cooked separately so the oysters do not overcook. (I cannot contribute a pixel picture so I offer a word picture.)
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Capture: Better Food Photography, in reply to Islander,
For Bluff-buffs: they are exceptionally excellent this season
Dooon't. I want some. Now. I also used to give my father a couple of dozen or so fresh Bluff oysters for his birthday each year.