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IndyWatch SEQ Food and Garden Feed was generated at Brisbane QLD IndyWatch.

Monday, 15 October

22:32

Barolos Italian Restaurant Memories Treasure Chest

Barolos Italian Restaurant, Toowong

Child free night? Yay!

 That means dinner date with Mr and this time we were lucky to be invited to Barolos to try their food. It was previously known as Mariosartic and recently have changed management under Carrie and Giustino. It was raining on Friday night and that did not deter us from visiting. There is a free parking site (2P) available opposite the restaurant and we were early enough for some parking spots.

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Service was warm and prompt. After reading the menu, I knew what I wanted to eat and try. We were frequently asked for any drinks but politely declined. There is a bar available and once you go through their drinks list, you will be impressed. The peppery breadcrumbed calamari was well balanced and I love the fresh rocket salad on the sides, together with the black garlic aioli. 

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 For the entree, we ordered the calamari fritti. I thought I had tried good calamari before, but this is one of the best! Seriously, the squid was cooked to perfection and still tender. We asked for more aioli but you could have just eaten the squid on its own. Perfecto!

...

14:58

Recipe Round-Up: Taste For Life Kittens Gone Lentil

I was lucky enough to win a copy of Taste For Life, a cookbook put out by Animals Australia in an Instagram competition. The only thing better than buying a new cookbook is winning one, am I right? The first part of the book is set up as an introduction to veganism, with some information on reasons for veganism, suggestions for getting started, very basic nutrition, some easy substitutes, eating out and converting familiar meal suggestions, as well as the basics of kitchen ingredients and equipment. It is a nice little overview, though does tend towards greatly simplifying some of the health benefits. But for those of us who are all up to speed, I am happy to report that the recipes included go far beyond just the basic standards of beginner vegan cookbooks (though there are lots of old favourites as well). I have made some truly lovely things, and I have many more marked.

Ultimate TLTs with Avocado: I am a big fan of any sort of BLT variation, and this is a cracker. The bacon in this case is slabs of marinated and fried tofu. I cut mine a but too thick to really go crispy, but still so yummy. I served mine on regular bread, lightly toasted, rather than Turkish bread rolls.
Rating: :D

Ultimate TLTs with Avocado


Rating: :)

Passion For Greens Smoothie


Caesar Salad with Herb-Roasted Chickpeas: First up, I made this with all cos lettuce and some baby spinach, rather than having kale in the mix. Raw kale, even when massaged, doesn't suit my tummy too well. Besides the salad ingredients, this recipe has two components - the dressing and the chickpeas. The dressing is based on cashews and include aquafaba (handily from the chickpeas you use for roasting), and is lovely. I used garlic powder rather than raw garlic. I also just blended all the ingredients together at once, rather than drizzling in the oil, and it was fin...

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Sunday, 24 July

10:33

Lacto Fermenting Workshop "IndyWatch Feed Seq"


I ran a lacto-fermenting workshop at home today under the verandah outback. Went really well --  krauts, do chua and  pastes.
Full on from 10 am.-- a'chopping and a'bashing and salting.
Jars exited  loaded with comestibles ...and in days and weeks to come: bon appetit!
On Thursday last I was teaching almost 100 local primary school kids how to make a simple salad.And you know what ? They even ate it! 
We're planning more outdoor, garden based, preps like that.
I reckon the plastic bag, green salad spin is a show stopper.

Sunday, 17 July

22:41

School Garden Update "IndyWatch Feed Seq"

The Community School Garden at Beachmere State School was originally set up in partnership with Beachmere Area Network Group and 2016 is its second year of its operation as a shared project.

Over the past 18 months the program has  consolidated  as the garden has adopted an approach which is more engaging of the children's input.

Students not only tender the plants and water the garden, but we are developing more activities growing vegetables from seed. 


We  grow and harvest a variety of different produce -- depending on the season --from herbs like parsley, basil, mint and dill; to lettuces, zucchini, eggplant, tomatoes, cabbages, beans, carrots, spring onions, kale, peas, loofahs and sunflowers. We keep a lavender hedge, run a worm farm and share our activities with a hive of stingless native bees.

Harvested produce is currently taken by the children or supplied to the school tuckshop.

While a small group of students maintain the garden most school days, on Thursdays approximately 200 children, from all levels, attend the patch for garden based activities. 

It can be full on.

We are fort...

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