A little early December tidy is in order before we rush (madly) into the downhill stretch of 2009.
I've been head-down for the last few weeks, busily putting finishing touches on a few Honest Kitchen projects and, given it's the 7th of December, think it high time I shared some great links (and an offer) which have caught my eye over the last couple of weeks:
One of the most exciting visual projects I've come across all year, 52 Suburbs explores Sydney's suburbs in absorbing, beautiful detail.Christmas gift-shoppers fall into two camps. Those who love it and those who do not. Gill Stannard's excellent post offers both clever advice for stress-less giving and a gentle reminder of what really matters at this time of the year.
The house next door is set to be demolished soon. I've been slipping through the gate, raiding the long neglected grapevine under cover of dark and making these Middle Eastern-style nori rolls from @silverbeet's lovely new blog.
Really, really good.
Speaking of vine leaves, A.O.F. and I had a great time rolling dolmades a few weeks ago, something we're keen to make an annual event of. You can read about this year's success, here.
And this photo, from Clinkerboy, which is the cleverest Christmas tree, ever.
All of which brings me to the offer I mentioned earlier.
Jules of Stone Soup's gorgeous, loving tribute to her late mum's cooking, 'And the Love is Free', is a great little Christmas gift idea. The book features Jules' signature (stunning) light-flooded food photography and traditional Australian recipes, the kind that brought on a wonderful sense of nostalgia for me, having grown up on things like Apricot Chicken and Caramel Slice myself in the 1970's. Last night, with an almost empty fridge, I picked up Jules' book and made a tofu version of her mum's Chinese Chicken. It was simple, fuss-free and absolutely delicious.
"When I made this recently to test the recipe and photograph it, I was very pleasantly surprised at just how lovely it tasted. It's a bit amazing how soy sauce, honely and ground ginger can produce such an authentic feeling Chinese dish."
It is amazing.
Jules is very generously offering a 10% DISCOUNT for Nourish Me readers who purchase her cookbook 'And the Love is Free' before Christmas. Order at www.thestonesoup.com and use the discount code 'Christmas' or you can call Naomi Clancy on 0407 014 232. Free postage anywhere in Australia.
A lovely way to support a local and much-loved Australian blogger.