An early morning dog walk, the sunrise illuminating the rooftops and ordered gardens of our city suburb in pink and gold. Hedges of deep viridian, dark and menacing as we head out, brighten on our return, pale young growth pushing - stretching - to greet warmth. It's unseasonably warm, but who the hell am I to complain? A decision to rise earlier each day made, ironically, while lying in bed one morning, is paying off, not least because my best friend arrives, permanently, in Melbourne tomorrow, and Jo's an early-to-rise girl like no other. As days lengthen, waking at 5.45 feels somehow right. I envision it continuing in the country as well; dew-soaked bushwalks, replete with kangaroo encounters and golden light, will be just the change required. Thursday's new moon also marks Rosh Hashanah. New beginnings emerge as the theme of the week.
And so, we move from winter to spring-proper.
I made the vegetarian chorizos from The Green Kitchen a few weekends ago. They worked perfectly but freaked me just a little because they are held together with xantham gum. Admittedly, I am easily freaked by ingredients that I cannot imagine growing in their natural state, despite the "all natural" claims, but something about the finished sausages felt wrong somehow. As though for all the effort they weren't quite juicy enough? I'll stick to the fleshy kind for now.
Coriander, on the other hand, a completely all natural ingredient, was a clear winner in our garden over winter and right now, basking in warmer days, it's divine. I swap Cath bunches of the stuff for bags of her lemons and her husband's hot, tiny chillies. Werk smells good on those days. I'm convinced it's so heady because I grow it in soil, not some hydroponic thingy, and though I have no evidence at all to suggest this is the case, that's my story and I'm sticking to it.
Happy New Moon.