We have moved in to the new new house. So new it’s not quite complete – the builders reliably arrive at 7am on weekdays. The dirt outside waits for green. Inside, we shuffle boxes, search for things constantly, and settle on spots for stuff. Bang things up. The kitchen bench went in this week, and the kitchen tap delivers water. The bread makers were fired up today and add to the heat load in this passive-ish house. Dinner #1 in the new kitchen was an entire page from Al Brown Stoked. Jerk chick, orangey salsa and a potato salad, though he called for kumara. A new new recipe for me. New year, new house; new kitchen, new kai.
Its about a year since the last post. Our awa is no longer the Whakapapa, it’s now Bush Creek and the Arrow. We look upon pae maunga Kawarau -The Remarkables. Unlike Kakahi; here in Arrowtown we see neighbours on every side.
Our new house is under construction, nearly complete. Our understanding of what completion includes is rather maleable, but loosely means we will soon move ourselves and our stuff in there and kindly request plants and trees to behave and grow beautifully in our future garden.
Our festive cheer this year involves paint brushes and rollers as we aim for said ‘completion’. We are lucky to have amazing builders and kind helpful friends helping us along on the way. This morning – Saturday before Christmas – we walked with our builders over every part of the floor to test and screw down possible creaks.
Bread is still emerging from the kitchen daily. Te Reo is much reduced, with ebbs and flows of effort on my part. And the littlest kids are now about to start school, having completed a year in Montessori (far far away from Kohanga Reo).
There’s no excuse for the lapse, but high time for the domestiscene update a year on.
It’s been a week dealing with kids colds and grizzles, a hospital stay at Waikato with Pae and her Pneumonia, and then today, Saturday, I realised there was only about 2 cups of milk in the fridge. Not enough for the kids usual porridge plonk swimming in a bowl brimming with milk. Especially once my flat white milk was deducted. So I decided upon waffles, which typically use only 1 cup of milk. I looked up Chelsea to find some waffle recipe inspiration, then modified it to what I had in the pantry etc. The results were in Sabina’s words, MMMM DELICIOUS, so here is the recipe.
Cinnamon & Blueberry Waffles (Saturday Morning, Not much Milk)
- In a saucepan large enough to fit all ingredients, melt 125grams more or less of butter.
- Add 2 Tablespoons of sugar and 2 teaspoons of cinnamon, then the frozen berries (I had only about 3/4 of a cup) and swizzle them around in the melting butter to defrost them.
- Remove from the heat and add 3 eggs and 1 cup of milk
- And the other dry ingredients: 1.5 teaspoons baking powder, 1/2 teaspoon of salt, and 1.5 cups of flour then mix with a beater to combine
To cook, heat up the waffle maker and spray the plates with non-stick cooking spray, then add a ladle of mix and cook until it is soft or crispy as you like. Serve with maple syrup, or brown sugar with lemon juice.
Now, time to visit the dairy so I can have another flat white….
The Breadmaker is officially off the bench and no knead bread is in. Star breads in a cake tin or loaf style in the roasting dish. It’s based on the Holsts “The NZ Bread Book” version, halfed for daily mixing and a bit more salt and yeast.
dissolve 1 Tsp Supabake yeast and 1 teaspoon of salt into 1.5 cups of warm water
add 3 cups flour, combine I to a ball, scraping the sides, then cover with cling wrap and put somewhere warm to rise for a few hours, or refrigerate overnight.
once risen, gently shape into balls or loaf (use some extra flour) and then cover and rise again for say an hour, before cooking at 200 degrees celcius fr 20-30 mins