barley runner

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Tomorrow we would be riding the 30 miles towards Brighton, whenever we had spent an extended amount of time somewhere we were itching to move on, but not this time, I was missing it before I even left. I finished off carving some chainlinks around the fire that morning and then we finished off battening the roof ready for waterproof membrane and sedum. After some gorgeous days the sky grew temperamental and between bursts of sunshine it showered down upon us, no swimming today.

The end of the day approached and Millar got a text message, ‘free food from the wake’. We trooped down the road double time towards the holist. There is something about travellers and I guess poor apprentices in the woods that lights up at the words free food and we go into survival mode. We hovered up the leftover sandwiches on the bar, dips and pita gone, tabbouleh finished. the barmaid proudly told each customer how Sally had said the food would need to be thrown out if they couldn’t find someone to eat it and she knew who to tell “Millar free food, now”. We felt we had done them a service.

It was a beautiful golden evening, we trooped back to the campfire to make nettle pesto, a goodbye meal with Ben. My fingers burned with stings and good company and good food made it a memorable last night. We shared millionaire’s shortbread and as a final farewell, Barley did his routine disappearing act at dusk. Dylan ran after him calling and he returned half an hour later tail wagging, it wouldn’t be a late night for Ben waiting for the call to pick Barley up 10 miles down the road. A goodnight sleep for all.


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Ingredients

saucepan of nettles
chard leaves
pinenuts
2 sorrel leaves
4 cloves garlic
6 garlic chive leaves
2 sprigs thyme
1 sprig rosemary
2 sprigs marjoram
butter

Nettle Pesto

Bring nettles to the boil in a saucepan full of water to remove stings. Add chopped up chard leaves to boil for 5 minutes longer, reserving stalks. Take off heat, strain and chop up finely.

Meanwhile toast pinenuts and set aside. Fry chopped garlic in butter until golden and add chopped herbs for a further minute. Add chopped sorrel and sliced chard stalks cooking until soft.

Combine with all ingredients and stir together until warm, add to pasta and serve with Parmesan shavings.


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unnatural fishing

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The night before we had mentioned to Ben’s brother our day on with the flyfishing reconstructive surgeon. He turned up midmorning in 4wd and a very serious looking fishing vest, ready for battle. My plan for the day had only consisted of ‘find cake’ to repkace the hole in my soul where a croissant should have been, so Paul and I piled in to have an adventure. Happily Paul’s girlfriend had made him some fruit cake and we grabbed provisions from the Lodsworth Larder for a picnic lunch.

When we arrived we passed a huge pond filled with fish, Dan explained that members of the club can win a day fishing in the pond, it didn’t seem like much fun to any of us. The flyfishing lakes were revealed to us as we emerged through a gated hedge. It was bizarre, perfectly manicured lawns, swans and bridges. It was like fishing in a city park. Paul and I left them to it and went for a country ramble.

It was nice to explore with a friend, the friend part perhaps the most novel after so many months on the road. Through the woods and bursting out onto yellow slopes of canola. There was an awkward moment as we interrupted a man relieving himself by the path, turned away from his sun lazing pals and facing towards us, no one expecting the encounter. Then back down into the darker woods, downward. We chatted with the candor of people who probably wouldn’t see each other again with about insecurities, childhood joys, struggles and uncertain futures. Then we realised we were lost, we headed upward in what seemed like the right direction and came out from the woods where we had encountered the peeing man, he and his friends had left. Then downwards towards the manmade lakes, past an old huffing man who we wished our best to.

Nothing was biting, except a curious eel. Paul and I picnicked, sharing sardines and salad sandwiches. Then I stalked goslings and a little black cat who was snorkelling through the long grass after birds, its tail all that could be seen. It was a startled thing and leapt away at full speed. there was the obligatory words about how fishing is pleasurable even without catching fish and we headed back to the clubhouse where we were greeted by hot tea and a tier of brownies. Surprise brownies tend to be a highlight, and my cake itch was definitely scratched.


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Ingredients

can baked beans
4 chard leaves and stalks
2 kale leaves
2 sorrel leaves
6 garlic chive leaves
1/2 onion
3 cloves garlic
2 sprigs thyme
butter

This is a cheat, we used a can of baked beans, but we added some extras and points for cooking on a campfire!

Baked Beans

Fry onions, garlic in butter until golden, then add thyme leaves and garlic chives. Add chopped chard, kale and sorrel with a 1/4 cup water and stir.

Meanwhile heat baked beans, when leaves are wilted mix through beans and serve on hot toast.


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the holist

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Serge walked into the pub like a king, head high, gesturing from side to side with a hand palm held upward. He commanded the room, it was his, but there was one who didn’t register the gravitas of the Tunisian’s entrance and Serge’s half smile froze a little as he zeroed in on his quarry. This guy was a regular, a banker, whose job in London was so stressful that on the weekends he just destroyed himself with beer after beer and maybe the aid of some white powder. When he arrived the barmaid asked him if he wanted his Spiderman suit back, he too apparently liked to make an entrance, I was kind of disappointed he hadn’t arrived in costume. He was loud, and he was messy in his movements, Serge collected three coasters, two with thistles and one a swallow. His hands shuffled the coasters and spat them out, “where is it?”, the drunk chose, the swallow, “ah, very good, very good, now how much?” “I don’t know man, I’m drunk man” “How much? 50P, choose” Thistle, “5 quid” thistle, “20 quid” thistle, “I let you win” thistle. The drunk’s volume was diminished, of course he didn’t take any money, but he had confused the guy into a respectful silence. Ego restored Serge sat next to us in the corner to play guitar.

“People in this village don’t appreciate good food, they won’t eat couscous, they want rice. The only way to cook couscous is to steam it and there is nothing that compares.” We had enjoyed a very good meal earlier, but yes the aubergine was accompanied by rice. Dylan had the pub staple of fish and chips, but when quizzed could not name the secret ingredient of star anise.

Sally, his co-owner then joined us looking weary. “People are more alive than dead here, tomorrow we’re holding another wake. It’s a relief to see some young people in here.” She bought us a drink. “People don’t approve of Serge, we mainly get out of towners, there have been several celebrities dining with us tonight.” We looked around, but wouldn’t have recognised these English actors anyway.

“The woman in the shop doesn’t like my croissants!! She refuses to sell them, so I only make them every second Sunday on her day off.” I had tried these the weekend before, they were dark like a true French croissant and melt in the mouth buttery, I was crestfallen we would miss out this weekend having planned our day around it like the food obsessed Melbournians we were, “if you are ever here on the right Sunday I will show you how to make them.” He then started rattling off ingredients and measurements, that we had no hope of remembering, but we were touched by his open spirit.

We had come to see Millar’s first night behind the bar and as it grew later and the crowd thinned the atmosphere settled into that comfortable ease of close friends. Serge tried to teach Paul and me the coaster trick, and it became clear that it was more mental than anything else, the lull and the pounce, everytime you thought you were onto his game, his mannerisms, thistle! Someone offered us some Twiglets, they tasted like Vegemite, but didn’t make me homesick.

“This is how I earned my ticket from Marseille to London” he proudly confided, then he became a successful restauranteur in London, Sally and he were sorely disappointed with Lodsworth. Serge had an air of mystery about him, and exoticism that would be a boon on London or Melbourne, but was met with suspicion in small town Lodsworth. The rumour was his parents were the last people guillotined in France, we didn’t ask. Sally too had lived a full life, wife of an petroleum man, she had lived all over the world, South America perhaps being the most memorable. Houston was the hardest for her, we shared our stories of how Americans were so similar to us, then would say something that would surprise you and the gap of difference would seem an abyss, more often than not it was about guns.

Serge settled in to be the star, fingers dancing over the guitar strings with card shark speed, his gravitational pull swallowed the room. French songs, Spanish songs, then a rather entertaining Buffalo Soldier, in a strong French Tunisian accent. It was one of those nights that glows red hot and you can feel it burned in memory forever, Oregon Fishing, Jazz in New York, a campfire on Mount Tamalpais as the fog closes in, we spilled into the night feeling we had caught a glimpse of something special.


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changes

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I‘m lying between garden beds in the sun. I’ve spent the day weeding, whilst the boys got on with the bar roof, it’s been so long since I’ve been in a veggie garden even the stinging nettles and snapping roots of thistle can’t get take away the buzz. Being in the woods has made me realise how a well managed Australian Permaculture gardening is like a well managed woodland, a healthy mix of plants of all ages, things self seed when the time is right, survive if they have the sun or die off if there is not enough, the forester knows when to intervene or not. Bens veggie patch is very English beds of one thing spaced for sun earth between.

It’s all rather idyllic, fluffy white clouds and white chickens slumbering in the sun. I’m preparing the beds for their summer occupants, everything but the weeds in their English rows. Under the soil there are treasures: tiny self seeded potatoes, a frog that leaps from the dirt to give me a heartattack.

An email from Dylan’s mum has interrupted our fantasy, we knew it was coming one day but we are reminded that reality awaits us back home. The house is being sold, nobslipping back into the same old routine, we have decisions to make, big ones, I guess it’s a good thing. Where is home? This is our chance to rent a house in the country, just the two of us after years of 6 or 7, are we ready? We’ll be returning home with the change in our pocket, it’s time to take stock.

An orange butterfly floats into view. We must be mindful, look to the future, whilst still glorying in the present. For now there is sun, the sound of hammering and a row of leeks waiting for a weed.


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Ingredients

15 rhubarb stalks, diced
2 granny smith apples, diced
1/2 cup honey

1/2 cup brown sugar
1 butter pat, cubed
3 cups spelt flour

I thought it might be fun to add some simple recipes I’ve tried backpacking. They will often contain harvested ingredients, be very simple and sometimes even only require a campfire or camping stove. This one we used a woodfire oven, but it can easily modified so you cook the rhubarb in a pot over the fire with the addition of some water and the crumble toasted separated in a pan and sprinkled on top.

Rhubarb crumble

Mix the rhubarb, apples and sugar together in a baking dish. Bake for 30 minutes at 180C, or until soft.

Meanwhile use your hands to combine the butter, sugar and flour until it is like breadcrumbs, but more on the lumpy side.

Cover top of cooked rhubarb mixture with crumble and bake for a further 30 minutes, until browned.

Serve with ice cream!


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