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Welcome back!

So it’s been awhile; quite a while. Life happened. Ect.

But it’s a new year, and I feel inspired to try to blog again. I’ve missed you. I’ve also stopped being as much of a health nut, and am consequently eating yummy food again. I felt hypocritical talking about cake when I didn’t eat it (the craziness of the months when I did not eat cake need never be mentioned again).

Part of the above mentioned “life” was moving house. I now live in a tiny apartment without room for a table inside, but I think you will all agree dining alfresco has its advantages.

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I think this is the best dining room/larder I’ve ever had.

Stay tuned for Stephanie Alexander inspired kitchen garden posts shortly.

The dinner pictured is simple, but it was bliss. Australia is riding a heat wave that’s left me reluctant to use the stovetop or oven. The evening in question saw a cool breeze blow through.  I sat with a lovely Shiraz, a lovely dinner, and watched the world walk by.

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I’ve raved about my love for Lamb backstrap before. I will again. I generally find Lamb just too fatty to enjoy. I have a lean palate. Yes, this means I’ll never be a real “foodie”. Yes, this means the current passion for game meats has left me with limited choice in restaurants.  But I’m a postmodernist. This means I reject cultural hierarchies and ideas of some things possessing “value” while others do not based on genre or classification. This means I watch the Vampire Diaries without shame, defend the presence of Bridget Jones’s Diary next to Mrs Dalloway on my bookshelf, and I’m not going to pretend to prefer the “dark” “interesting’ thigh meat to “bland” breast when I don’t.

Not that I think anyone is going to suggest an obsession with backstrap is low class.

I took the meatout of the fridge a half hour before cooking; dressing with olive oil, some smashed cloves of garlic, oregano and lemon thyme from the garden, pepper and a little salt in the butchers bag. After it marinated a little I heated my griddle pan to high heat, cooking four minutes on each side (I lean toward medium well when at home, so three and a half minutes is probably more respectful to the beautiful cut of meat). Then I removed from heat and rested while I got on with the salads.

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This lovely evening saw my first attempt at vinaigrette (I know, I’m not sure why I think I have any business writing a food blog either). I took one part extra virgin olive oil, one part grapeseed oil, one part lime juice, one part white wine vinegar, one clove crushed garlic, and salt and pepper. It’s not exactly complicated, or ground breaking, but it was very pleasant.

It was a beginning.

I dressed some salad leaves, tossed with cucumber, celery and capsicum.

I also whipped up a Caprese salad. I have fallen in love with the baby tomato medley available from my greengrocer, different shapes, flavours and colours makes dinner pop and an abundance of basil in my garden have made this a staple this summer.

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Then I platted and enjoyed.

Like I said, a simple meal, but when combined with setting, it was wonderful.

What’s your favourite salad dressing recipe? I’m eager to learn.

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