Hens to Bucks!!!!

What I discovered upon returning to my garden was that even though it did have a minder whilst I was away - it did miss me!
The growth in 1 week was extraordinary, sadly the corn had passed its best and should have been picked and if not eaten , frozen. The minder thought he would leave me some to pick but instead I had to pull it all out. I discovered a zucchini that was obscenely big ( I estimate 35-40 cm)and unappetizing to look at so didn't even make it into a fritter.
The eggplants were fabulous and have found their way into a chutney and pasta sauce (recipes to follow). All the window sills have been covered in ripening tomatoes. I am too scared to let them ripen too much on the vine in case the birds discover them.
If the garden thought me being away for a week was traumatic I don't know how it felt when the male members of the wedding party started arriving on the following Friday afternoon. I was shaking in trepidation and shaking my head in wonder as to how I could have possibly agreed to handing over the property to 20 odd males. The first fear for me when the mower keys had to be handed over to mow the paddock into a cricket oval! I am sure it started out as just the wicket but now looks like a crop circle. I suppose it is giving the locals something to think about as they drive past.
I don't know a lot of went on, I don't think I actually want to but there has been some talk about Zelda, fishnet stockings and I did discover smears of red lipstick on a few of the towels. Some things are best left unexplained.
The agapanthus are looking a little flat, the roses a little less full but the lawn is recovering after the rain over this past weekend!!!
This weekend was the finale to all all of these pre-celebrations. The wedding finally took place. The bride and her entourage looked absolutely gorgeous, the groom and his cast of thousands looked pretty splendid, the ceremony was beautiful, the rain held off and the reception was one heck of a party!! Could not have asked for a better day and could not have asked for a better new member of the family.
The countdown is now on for my forthcoming trip to Cambodia. This is my private volunteer work where I will be back at Grace House in Siem Reap( for those interested have a look at their website, can find it on google). I will be assist teaching English with the Khmer staff and am very excited about returning.
This trip will be followed by another in mid May where I will be leading a group of volun-tourist. This group will be involved in a 5 day build hosted by a charity called Habitats for Humanity. The remaining 9 or 10 days will be a holiday taking in the sights, sounds etc of Siem Reap and in particular the fantastic temples, plus a few days in Phnom Penh where they will be able to participate in several tours taking in Tuol Sleng and the Killing Fields. If you know anybody who would be interested in this type of travel or who wish to be involved in a build they can join a tour or if they want to, can actually get a group together and have this experience. Just get them to contact me and I will put them in touch with the agency.
I am hoping that my travel and volunteer experience will be of benefit to those involved and that I will continue to be able to lead the groups. Personally I am also hoping to continue my desire to find out a lot more about the local foods and how to cook them!!!!!

Eggplant Chutney:

800 gm eggplant (cubed into 1cm pieces)
2 finally sliced red onions
4 tablespoons olive oil
150 mm red wine vinegar
100 gm chopped raisins
2 teaspoons ground ginger
1/2 teaspoon ground allspice
250 gm brown sugar
1/2 - 1 teaspoon dried chilly flakes ( optional but I have to have chilli)!!!!

Sauté onion in oil until soft but not brown
Add eggplant , cook a further 5 minutes
Add remaining ingredients
Bring to boil and turn down to simmer
Cover and cook until soft but not pulpy. Stir frequently
Remove from heat and fill warm sterilized jars and seal firmly.


Eggplant and tomato pasta sauce:

1 sliced red onion
2 medium sized eggplant ( salted, rinsed after 5 minutes and dried) my eggplant are so small that I don't bother with this!!!!!
2 tablespoon olive oil
Finely chopped clove garlic
Optional chilli fresh or dried flakes
6 medium skinned and roughly chopped tomatoes
Basil or Vietnamese mint to taste and garnish

sauté onion and garlic until tender
Add eggplant and chilli
Cook until tender and breaking up
Add tomatoes and cook until warmed through but hold their shape and remain juicy
Add herbs to taste
Serve with favorite style of pasta and either feta or Parmesan to taste.