Russ and I took a quick drive up to the Knoll near us here in the caravan park last night to see if we could spot our missing crab nets from the shore. I always have my camera with me so what would have been a 10 minute trip turned into 45 minutes, taking photos of trees and rocks up there.
I actually love hunting out the tiny plants that are often so easy to miss, but my camera is difficult to focus at times so apologies for some not so good photos. Back at home (well the van) I love to get out our flower books and identify them if I can. I think we figured out all but two-one “blue wild flower” and one “yellow Wild flower”. I’m
the same with fish-and it pays to know your fish when the Fisheries are around.
Still no sign of the nets, but we replaced them last night for $20 all up for the two including bait holders. My life alone is worth more than that, so if you add in Russ’s life too, it’s a small loss!
Last night, Russ cooked a lovely dinner of crumbed flathead, tarwhine and tommy ruff we’d caught in the morning, along with homemade wedges. I made us salad of tomatoes avocados and capsicum bought at a farm-gate, feta cheese and strawberry vinaigrette bought from Albany market
It was raining, windy and cold here today, so after a long, leisurely sleep in, Russ is doing some laundry (it’ll go in the drier for once) and I decided to turn half the pumpkin (which was 3kg or 6.6lb) we bought into soup. I’m making a Moroccan “style” soup so if it isn’t authentic, no one can give me grief over it lol. I bought some new Ras el Hanout (a sweetish Moroccan spice mix) and Harissa (a hot paste) when we were in Melbourne, so today seemed like a good day to get using them.
After lunch, the rain eased, so we took a drive out in the Mt Franklin National Park, down Centre Rd, Deep Rd, Ordinance Road and onto the Fernhook Falls and Rowells Pool on Beardmore Rd. We were out in the park for 4 hours and saw 3 other cars-it was a fantastic afternoon. I took 200 photos but will just post a few of them to the slide show along with some from last night The the Knoll
Moroccan Style Pumpkin and Chickpea Soup
- 2 tablespoons olive oil
- 2 onions, peel and chopped
- 3 garlic cloves, chopped
- 1 teaspoon harissa paste (or to taste)
- 2 teaspoons Ras el Hanout
- 1 teaspoon cumin powder
- 1.5kg pumpkin, peeled chopped
- 1 litre chicken stock
- 2x400g cans chickpeas, drained
- 1/2 cup yoghurt
- 1 tablespoon mint
- 2 teaspoons honey
- Heat the oil and cook the onion until tender, add the garlic and cook a minute more, add the Ras el Hanout, Harissa and cumin and cook a further minute.
- Add the pumpkin and stock and bring to the boil. Cook until the pumpkin is tender.
- Blend with food processor or stick blender. Return to the saucepan. Add the chickpeas and heat through.
- Meanwhile, mix together the yoghurt, honey and mint.
- Serve in bowls with yoghurt mix spooned over.