My Daughter the photographer

I find it interesting to look at her photos. To look at what she finds interesting enough to photograph...

I did leave the picture of her poo out though...

Where you wheely bin?

Well. Many moons have passed since my last post (When I write that kind of thing it always feels like a confession - forgive me father, it has been 27 days since I last blogged). I have traveled hither, thither and yon. I have worked like a demon on my backtack swap package. Recieved beautiful unexpected presents from lovely folk. I have dealt with sick chillun'. And I'm way past trying to do a catch up post. But I will gradually. I'm back. I've got some FO's and I'll try and get back into the swing of things and post them soon. Here's a photo to keep you happy~

This is... a favourite recipe I would like to share

We're heading off to Sydney* tomorrow so i'm running a bit low on time...I'm going to be lazy and cut and paste this recipe straight from Jamie Oliver's website. I remembered it when reading about the garlic in QuiltingMick's recipe. This sounds strange but is delicious, and includes huge knobs of roast garlic.... yum.

Chicken in Milk

Ingredients

• 1 (3 pound/ 1.5 kilogram) organic chicken
• Salt and freshly ground black pepper
• 4 ounces (115 grams) or 1 stick butter
• 1/2 cinnamon stick
• 1 good handful fresh sage, leaves picked
• 2 lemons, zested
• 6 garlic cloves, skin left on
• 1 pint (565 milliliters) milk

Directions

Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.

To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

* Got a meeting to discuss declining frogs - at Taronga Zoo. How's that for a meeting location?