We had a little lapse from blogging over the Christmas/holiday/visitor season, so this is a bit of a catch up on what we've been working on/eating/enjoying.
We've been experimenting with new ways to eat eggs for breakfast (or lunch, or dinner...), like in the recipe at the end of this post.
We've been enjoying the very first blackberries, making plum jam, and drying chillies.
We've been eating Autumn Farm chickens for Christmas lunch, making pulled pork in the pizza oven (8 hour slow roast - yeeeeaaaaahhhhh....) and eating it on rolls with home-grown coleslaw.
We've been building a new rawbale brooder house for our Autumn Farm chickies, and falling in love with our 13 new baby ducklings.
We've been pickling eggs (!) and eagerly awaiting the opportunity to taste them.
We've been feeling inspired by new books like Food DIY, and Practical Self Sufficiency, and trying out new recipes (like pulled pork, coleslaw and pickled eggs).
We've been celebrating old and new years with friends by cooking an enormous wild rabbit, rosemary and almond paella over the fire - YUM! - and drinking copious amounts of home brewed beer and rhubarb champagne.
We've been swimming at the beach and in our dam, fishing, kite-flying, and watching in awe as a pod of dolphins passed us by on their own (far more successful) fishing expedition at Bithry Inlet.
We've been welcoming new babies by sewing onesies and baby quilts.
We've been feeling super lucky to be enjoying visits with friends and family, showing them the wonders of our neighbourhood.
We've been harvesting garlic, zucchinis, tomatoes, beans and zucchinis, and wishing we'd planted more parsley.
And we've been feeling super super grateful for all of these things - and more! - and wondering what the year ahead has in store for us...
And now for a little recipe-sharing, in the form of our new favourite way to eat eggs, inspired by our friend Yotam Ottolenghi and his friend Sami Tamimi and their book Jerusalem.
First up, I fried a chopped onion in some olive oil with a whole bunch of garlic.
Then I added a teaspoon of ground cumin and 2 teaspoons of sumac, a couple of bits of preserved lemon, some finely chopped chard leaves and some chopped tomatoes, and cooked it all up til it was kind of saucy.
Then I cracked in some eggs and put the lid on to let them poach in the sauce.
When the whites were set (yolks still runny!!) I served it up with some of Pearl's flatbreads, some more sumac, and a yoghurt, tahini and lime juice dressing.
It was crazy good, and we highly recommend you give it a go.