House full of blokes

The iconic big fruit, recently repainted, currently denuded click here to read updates on this project I'm writing from a motel room in Invercargill.  I'm here supporting lummox no.2 at the South Island swim champs and I have good wifi - but sadly no sky TV for watching the Bledisloe Cup match. This is a strange trip for me now that he is at university in Dunedin and swimming for the Neptune club. He's staying with the team, I'm on my own and reflecting on how times have changed.  Once upon a time I'd be down here with all three kids, managing the team, busy and involved.  This time I feel very much a spectator, a little bit redundant.  It was a last minute decision to come so I'm not even officiating on pool deck.  I am however enjoying watching him compete.  He's managed returning from injury and is trying to fit trainings around study and I'm proud of his resilience, his stickability, his transition to adulthood.  It is definitely time to move...

The many faces of Mrs Harrison I've had a week of stepping out of the shadows and putting myself into the public eye and I have been really appreciative of the positive feedback and messages of encouragement that I have received from many different quarters and for the offers of support and assistance.  I've continued thinking about what I can bring to Community Board and about what I value about living in Cromwell.   I've read the candidate profiles on the CODC website click here  to read them for yourself.  It is great to see a range of people passionate about our town willing to stand for public office.  I'm sure Cromwell will be well represented out of this bunch.  So, why should anyone vote for me...  Mad Deputy Principal skills I bring my mad Deputy Principal skills to the table.  I think there are probably quite a few cross over skills here including patience, negotiation, advocacy, active listening and problem solving. ...

My Three sons - Central Otago summers are made for ice cream The lummoxes are growing up and moving on to their own adventures post secondary school. We only have number 3 still at home enjoying the luxuries of a catered, serviced life. My family has lived in Cromwell for nearly 15 years. We arrived here with little children.  We were looking for a place that three little boys could grow and thrive while my husband and I moved into new career roles. The growing Central Otago district beckoned and we made the move from Dunedin at the beginning of 2002 with a toddler, a preschooler and school boy.  I've always been actively involved in our community through my children, their sports, activities, schools and kindergartens.  I've coached, raised funds, catered and spent many hours on committees in all sorts of roles.  I'm moving away from this type of involvement as the boys move into adulthood. It's time for a new challenge. This is more what having th...

Cheese rolls are a South Island favourite and a great freezer standby to go with soup over winter. The boys cook up a serving in the sandwich press as a quick and tasty afternoon snack - they love them with tomato soup.  This is a pretty classic recipe - some officianados would quibble that there should also be a finely chopped onion, mustard and fresh cream added - but this version goes down a treat at my house and is very quick and simple. Ingredients - makes 42 1 can evaporated milk 1 sachet onion soup mix (if you can't get this use a couple of teaspoons of onion stock powder) 500g grated cheese (mild or tasty cheddar) 2 loaves white or wholemeal thin sliced bread.  Method Place evaporated milk, soup mix and cheese in a pan or microwave proof container.  Stir to mix well.  Heat for 2 minutes on high in the microwave or over a medium heat on the stove top until the cheese is starting to get melty and it looks like a lumpy, milky ...

We love pies and chicken pies are totally awesome. I bought some individual pie tins, classic oval shape and the size you buy at the petrol station or local dairy and I have really enjoyed making, eating and filling my freezer with pies. Chicken is probably my fave - lummox number 3 informs me that pulled pork with black beans is his fave - but that is another story... Ingredients - to make 8 pies 1x pack savoury short crust pastry 1x pack flaky puff pastry The blocks give the best result - but if you get pre-rolled sheets you will need 4 of each.  6-8 skinless chicken thighs 1 leek chopped into 1cm chunks 4 rashers streaky bacon 1/2 cup 1cm diced mushrooms (button or portobello) 50g butter 1/4 cup plain flour 1 cup milk 1 cup chicken stock (use juices from cooking the chicken and top up if needed) Dried or fresh herbs if your choice - I used an Italian dried mix and a large handful of chopped fresh parsley.  1 egg lightly beaten to glaze....

This is slow food. Chicken broth made by poaching a whole chicken with fragrant Asian spices. Serve with slippery rice noodles, fresh herbs, chili and veges to add brightness and texture. Delicious and satisfying.  Ingredients - serves 4 For the broth: 1 small free range chicken 3 litres water (this will need topping up through the cooking time) 1 medium or 2 small onions halved or quartered 1 cinnamon stick 4 whole cloves  3 whole star anise Big chunk of fresh ginger chopped into inch cubes 2 tablespoons fish sauce 1 tablespoon brown sugar To serve: 1 pack rice noodles prepared to packet instructions Spring onion cut into strips Fresh herbs - basil, mint coriander Fresh chili chopped (or chili flakes) Fresh lime cut into wedges Method Put water into a large, deep pan and place on stove to bring to the boil.  Stud the onions with cloves (to prevent the cloves floating around) Place the onions in the water.  ...

Feta and spinach are a classic combination and my favourite flavours this summer. I've been making a yummy dip one of Annabel Langbein's recipes (follow the link to the recipe Spinah and feta dip )and these delicious parcels made by a house guest and adapted to become a family favourite. They are so tasty that I manage to get away with them as a vegetarian meal for the lummoxes. Ingredients 200g feta 1 leek or onion finely sliced 2 cloves garlic crushed 1 tablespoon fresh thyme 1 bag baby spinach (120g) Finely grated zest of 1 lemon 2 eggs 10-12 sheets filo pastry 50g butter- melted Method Pre heat oven to 200 C.  Cook leek or onion with garlic and thyme in olive oil over a low heat until soft and translucent.  Add the spinach, crumbled feta and lemon zest.  Cook until spinach is wilted.  Take off the heat and add two eggs and season with plenty of cracked pepper.  Stir to combine and leave off the heat.  ...