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.
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.
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
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