I really should stop organising to travel at the end of a month; it plays havoc with The Changing Seasons scheduling.
I’m off to Sydney on Sunday to visit Sculpture by the Sea, a fantastic exhibition that is installed annually along the coastal path from Bondi to Tamarama Beach. With luck I’ll have lots of photos to share — but not until November.
Which leaves me wondering what I’ve done with this month.
Part of it certainly has been spent woolly-headed and lethargic from the absolute worst cold I can ever remember having. But that only accounts for about 10 days, and my photo folder for October is the smallest it’s been in ages. So however I have occupied my time, much of it obviously hasn’t seemed worth recording.
I’ve done a lot of sewing — mainly cushion covers to freshen up our living room.
I’ve baked bread, including a couple of variations on sourdough.
First came some impromptu flatbreads from dough that was intended for crackers …
… then Rewena Paraoa, or Maori bread.
Maori bread is something I have been aware of for a long time, but knew nothing about. I found an old recipe, and was surprised to find it’s basically a sourdough, using boiled mashed potato mixed with flour and water to create the starter.
Neither wheat nor potatoes are native to New Zealand, and arrived with European settlers. Prior to that, kumara (sweet potato), yams, taro and ti pore (Pacific Cabbage Tree) were probably the principal sources of carbohydrates. Both were brought from East Polynesia by the country’s original migrants, probably around in the 13th century. As far as I know, pre-European Maori did not make bread.
Potatoes are easier to grow than kumara, and were widely adopted into the Maori diet. The use of potatoes in sourdough cultures is not unique to Maori, and was once widespread, but interestingly I had found no reference to it prior to finding this recipe. It certainly produced a starter culture much more quickly than the flour and water version that the Big T and I made a couple of years ago. My potato starter (which I actually made with kumara out of curiosity), was ready to use after two days, while our original starter took around two weeks.
The finished loaf was ok; a bit dense, and I forgot to salt the dough properly, but it was edible, and I’d certainly attempt it again.
![Eroded sea-shell. Image: Su Leslie 2018](https://zimmerbitch.files.wordpress.com/2018/10/img_76421.jpg?w=676)
One of those little philosophical moments …
I found this tiny, eroded shell in a little bag of rocks and other stuff tucked inside one of my son’s shoes. He had obviously planned to take the bag (and the shoes) home after a visit to us, but somehow they got left behind.
It reminded me of a time –long past — when we went to the beach together, bringing home assorted treasures destined to be forgotten.
From the outside, the shell is relatively smooth and uniform. It is only when the interior is exposed that we can see the complexity of growth and change. The passage of time does that.
About The Changing Seasons
The Changing Seasons is a monthly challenge where bloggers around the world share what’s been happening in their month.
If you would like to join in, here are the guidelines:
The Changing Seasons Version One (photographic):
- Each month, post 5-20 photos in a gallery that you feel represent your month
- Don’t use photos from your archive. Only new shots.
- Tag your posts with #MonthlyPhotoChallenge and #TheChangingSeasons so that others can find them
The Changing Seasons Version Two (you choose the format):
- Each month, post a photo, recipe, painting, drawing, video, whatever that you feel says something about your month
- Don’t use archive stuff. Only new material!
- Tag your posts with #MonthlyPhotoChallenge and #TheChangingSeasons so others can find them.
If you do a ping-back to this post, I can update it with links to all of yours.
Update
Tracy at Reflections of an Untidy Mind
Tish at Writer on the Edge
Joanne at My Life Lived Full
Deb at The Widow Badass
Marilyn at Serendipity — Seeking Intelligent Life on Earth
Babsje at Great Blue Herons, who joins us for the first time. Please take a look at this great blog, including a second Changing Seasons post.
Lee at Ladyleemanila
Jude at Under a Cornish Sky
Ruth at Ruth’s Arc
Pauline at Living in Paradise
Sarah at Art Expedition
Ju Lyn at All Things Bright and Beautiful
I agree, where has October gone… your baking experiments sound to be a success. I’ll look forward to your Sydney sculptures photos I would love to get to Sydney to see them. I’ve been trying to get there for a couple of years now, maybe next year… my spring garden will look good for the changing seasons this month, providing it doesn’t get washed or blown away….
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Hope the garden survives. I so enjoy seeing the fruits of yours and Jack’s gardening endeavours each month.
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Looking good at the moment, but we are having a spell of unseasonal hot and drying winds. Will have to get out there with the camera before they all wilt
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Pingback: The Changing Seasons – October – Reflections of An Untidy Mind
Have fun, Su. It is warming up. You will definitely need those sunnies. Your bread looks really yummy.
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Thanks Tracy. It’s a bit windy here — a southerly I think but it is so nice to be somewhere new and interesting.
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Yikes. October is almost over. I thought this year would pass a little slower. I loved the image of the shell and what you thought of it. I hope you have a wonderful time in Sydney!
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Thank you.
I think time seems to accelerate as we get older sadly.
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I’m glad you’re feeling better. I’m looking forward to seeing Sculpture by the Sea through your eyes. Travel safely.
I love eating bread, especially crusty sourdough, but am a bit scared of how much salt the recipes call for. Everyone tells us how bad salt is for us and it looks like a lot when you measure it out. I have been salting mine less than the recipe, hoping my taste buds will adjust. The crust is tasty but the crumb lacks something. Funnily enough, it doesn’t taste as if it lacks salt, more that it lacks some other flavour, so I’ve been adding in extras to compensate – walnuts, fruit etc. You’ve made me think I ought to make the same basic recipe, half with ‘full’ salt and half with less so I can understand the effect it has in bringing out the flavour of the other ingredients.
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Thanks so much. Everything I’ve seen online about this year’s exhibition has me very excited to see it.
I think your idea of experimenting with how much salt by making a “test” batch too is a really good one. I’d love to know how it turns out.
Maybe also try different salts. I use Maldon salt, but you may be able to get other kinds. I watched a NetFlix show called Fat Salt Acid Heat about the four basics of cooking, and in the Salt programme, the presenter went to Japan where there are around 2000 different kinds of salt made.
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Wishing you a wonderful trip and giving that horrible germ the final heave ho. There is something so touching about that weathered shell, and the circumstance of your finding it after your son had found it and left it in his shoe.
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And here are my October shots:
https://tishfarrell.com/2018/10/26/octobers-changing-seasons/
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Thanks Tish. I might be a bit slow with the blogroll this month. Not sure of my online time while in Sydney.
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Thank you so much Tish. It is amazing how tiny things can spark such a flood of memories and thoughts.
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Enjoy your time in Sydney.
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Thank you. Although Melbourne is my favourite Aussie city, Sydney is definitely growing on me.
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it sounds like a busy month – have a wonderful trip!
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Thanks so much 😀
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Pingback: October’s Changing Seasons – Tish Farrell
It’s funny how some months seem to be more reflective than active. October sounds like one of those for you.
Hope you have a great trip. The outdoor exhibition sounds amazing. I would be there with you in a heartbeat if I could 🙂
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Thanks Joanne. It would be great to walk the exhibition with you. Sometimes it’s such a pity the world is so big.
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I’ll have to be content with seeing it through your photos 🙂
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What a pretty passport cover! Love the leaf frond design on it. Does it signify a special plant of New Zealand?
Sounds like you had a deep, inward-facing month. Nothing wrong with those.
Have a wonderful trip, Su!
Deb
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Thanks so much Deb.
The fern frond is one of our national symbols, and nicer on a passport than a Kiwi.
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I for one would love to have a kiwi on my passport! 😉
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😀 that would be soooo good.
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😄💕
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When you get a chance, Su, can you tell us more about the Maori food?
Leslie
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October has been a weird month here too! I don’t seem to have gone anywhere very much even though we have had some lovely sunny days! Enjoy Sydney; the sculpture by the sea exhibition does get very crowded! My Aussie bunch have moved north this month – now living somewhere around Brisbane! I have the feeling that their next move might be over to your part of the world 🙂
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It seems a few of us are feeling that.
Last time I came to the Bondi exhibition I visited on a sunny weekend afternoon and experienced the crowds. I quite like the vibe when it’s busy, and I also went back on a weekday morning to really see the art. This time it’s overcast and blowing a southerly, so I’m quite happy to forego a visit today and hope it’s warmer and calmer tomorrow.
I heard that NZ is starting to lose people to Aus again, after a few years of ex-pats coming back. Don’t know how that will impact the economy, etc. if they do move to NZ you’ll have a better opportunity to visit and check out hot water beaches, etc 😀
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My son found it very difficult to find a suitable position in NZ at the same sort of salary, which is why he has remained in Australia. I foresee a time when they might want to live there though.
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That’s why so many Kiwis live in Australia 🙁
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Mmm… not good.
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Gorgeous throw pillows! I had no idea you could do that . . . be glad you’re not my neighbor or I’d be begging you to do some for me:).
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On the other hand — I’d be glad to find homes for my sewing efforts. There are only so many cushions a sofa can take, and I keep finding beautiful cheap obi to sew with. 😀
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The pillows are lovely, Su, and I’m happy to read that you’re feeling better. I always look forward to travel and I’ll be looking forward to see photos when you get back. I see I’m not the only person who wonders where October went. 🙂 As for bread, I’m a huge fan. In a world that eschews carbs, I love them. Keep on baking!
janet
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Thanks Janet.
I’m glad I’m not the only one who loves bread. I’m glad I discovered sourdough because it seems to agree with my stomach much more than conventional bread. It’s also really filling, so I eat less of it. Except on baking day of course. When there is warm fresh bread around, all bets are off 😂
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So true!
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I’m wondering not only where October went, but what happened to August and September? It has been a mad rush … and now the weather has turns. I am working on the post … tomorrow or Sunday. Not sure which yet.
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Look forward to it. I could be a bit slow with the blogroll; I’m in Sydney for a few days and not sure how much time I’ll have online.
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Why don’t my pingbacks ever work? Oh well!
https://teepee12.com/2018/10/28/the-changing-seasons-october-2018-marilyn-armstrong/
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Happy Sunday 🙂
https://ladyleemanilablog.wordpress.com/2018/10/28/the-changing-seasons-october-2018/
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Pingback: Great Blue Heron in Autumn Nbr 4 (Body Language Part 1) | Babsje Heron
Hi Su – longtime follower here. Belatedly, I discovered your challenging challenge. Delightful concept and wonderful post and photos from you.
A small submission from me for October. Will do something more complete for next month:
https://babsjeheron.wordpress.com/2018/10/28/great-blue-heron-in-autumn-nbr-4-body-language-part-1/
Best, Babsje
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Thanks so much for joining. It will be great to see the changing seasons through your eyes too.
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Thanks so much, Su. As we slide towards winter, here you are in spring heading towards summer. Lots of varied photo opportunities around the globe. Best, Babsje
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Exactly 😀
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Pingback: Changing Of The Seasons: October 2018 – Little Pieces Of Me
That Maori bread looks really scrumptious! I’d love to learn more about their recipes and how they’ve changed after the European invasion. I’d never have thought of using potatoes for a starter but it does make sense with all that starch. I mean, when the Russians can make vodka with it, it can’t be that much wrong. 😉 I hope you’ll have an amazing time in Sydney and I look forward to see your pics from the trip! Xxxxxxx
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Since I found the recipe I’ve been thinking a lot about Maori food and it’s history — and realising how woefully ignorant i am.
The interesting thing about potatoes in starters is how common they are historically, and how absent they are from contemporary recipes.
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Let me know when you find out more, I’d love to learn more about it too! 😄
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I will 😀
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Pingback: Great Blue Heron in Autumn Nbr 5 | Babsje Heron
Hi Su – I hope a second submission for October is ok? The different lakes in my area have differing vegetation and the colors vary widely over just 4 or 5 miles.
https://babsjeheron.wordpress.com/2018/10/30/great-blue-heron-in-autumn-nbr-5/
Best, Babsje
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Abdolutely. I’ll add this link to the blogroll.
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Many thanks, Su! Best, Babsje
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Pingback: Changing Seasons : October 2018 – Living in Paradise…
Here I am again Su with rather a lengthy post about the spring garden https://retiredfromgypsylife.wordpress.com/2018/10/31/changing-seasons-october-2018/ now to go visit more of the sculptures with you.
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Hi Su – OK, I refuse to believe that it is November already and so am sneaking in one final photo for October. See you next month, by which time snow is likely to have fallen here.
https://babsjeheron.wordpress.com/2018/11/04/great-blue-heron-in-autumn-nbr-6-urges-get-out-the-vote/
Best, Babsje
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I am
Reading in reverse and already saw the sea sculptures / (nice….)
And the breads look amazing!
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😀
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😊✌️🎼
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The sourdough Maori bread sounds very interesting. I used to make breads years ago with compressed yeast but often found they were either too dense or too airy…. it would be fun to try again with potato flour. Although it is hard to find really fresh ingredients and that appeared to make a difference when I made my own. Do you think it matters?
Love the challenge btw and might try to join in next time.
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It would be lovely to see your Changing Seasons if you decide to join in 🙂
Maori bread only uses the potato to feed the starter — the actual flour was basic supermarket wheat flour.
I try to use organic flours for my usual sourdough bread, but to be honest, I don’t find much difference in taste between that and the stuff I buy in the local supermarket. Maybe we have high turnover of stock and the flour is fresh anyway. The most important thing I found is to make sure the sourdough starter is properly fed, and used when it’s at its peak. In Auckland, where we don’t get extremes of temperature, that usually means feeding it once a day for a couple of days ( I keep it in the fridge between baking days) and using it about 8-12 hours after the last feed. That gives me a really fresh, fluffy starter.
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Gosh. It sounds complicated. I have never had much success with dried yeast recipes in the humid sub tropics climate I live in. Maybe it wouldn’t work.
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Time-consuming rather than complicated I think.
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Another walk not to miss is to the north of Bondi through the golf links to the cliff views.
I could empathise with this post, the Marie bread reminded me of the Maories I knew from Mangakino to Ngaruawahia along the Waikato river and those eroded shell sculptured by Mother nature.
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We used to hang out at the lake in Mangakino when I lived in Tokoroa. I drove through there recently — not exactly a bustling place. ☹️
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Thank you for sharing your seashell ruminations … the sea brings about so much deep thought.
Hope you had a fabulous visit to Sydney.
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