Pickled Onions

Pickled onionsHay all just wanted to post about my yummy pickled onions…. Didn’t expect to be making these again for awhile but seeing as I’m not living on the road and have the use of my friend house/kitchen/fridge and someone to feed my yummy food to I did. I found these little baby onions at the market and was so exited about them and to my quizzically looking friend I said you wait till you taste my pickled onions!!!!!
So I peeled the outer layers off and packed them all into a large jar I then made a brine with a few garlic cloves, cloves, pepper, bay leaf and my fermented chilly sauce that I poured over the onions, I put my river pebbles on top of the onions to hold them under the liquid and lastly I put a cloth over the jar hole they sat for a week on the bench and have now been moved to the fridge, wow ferments happen quick up here it’s great 🙂
I hope my pictures aren’t to dark I have the brightness turned down on my screen as my eyes don’t like the bright whiteness and I naturally like darker shots……. I do go and turn it up to check some times but not all the time and then I’m still not 100% sure because everyone is different anyway I hope they are ok for you all 🙂


Love Healing

Ok where do I start sitting here looking out the back of my not so mobile home on this breathtakingly beautiful morning listening to my little feathered bruthas n sistas singing their songs in harmony with the crickets that I can hear but rarely see my heart is over flowing with joy and love not love as in the personal thing that is yours that can be taken away or lost but the love that is revealed when you see with your whole mind and body the truth of ones connectedness to the land and all living things on this magic planet.
I’ve always felt connected to and nurtured by nature/land it is where I feel safe loved and most at peace and being privileged enough to be on country with the elders of my beloved second home KuKu Yalanji country has strengthened and deepened this connect even more than I could of imagine.
Sharing the pain of these elders (including all bama/aboriginal peoples old and young all effected by the invasion of their country) is not only the greatest privilege but the most powerfully healing experience of my life.
Seeing and feeling the effects MY ancestry has had on and still today has on these most forgiving of people is deeply deeply hurtful but in that full acknowledgment and acceptance there is the beginning of healing for all bama and waybala (white fellas), if only we could all take that fist step together.
I felt betrayed that as a child I wasn’t fully informed about our/my TRUE history at home or in school, I only found out the real truth in my later 30’s so much lost time but at least my journey has started and I will say this if you have children please don’t deny them their truth the truth of this land their home let them have that one thing, it is the most important knowledge you could ever give them, for you and them and I hope from this they will be blessed with the friendship and love of the first people of this great land.

It is about respect that is why I need to again acknowledge the elders and their ancestors past and present who’s land I now reside on and the land I now respectfully forage from for my life’s sustenance this includes importantly my spiritual wellness. These are not just words for me it is real more real than I can convey here in writing.

Mustard Zucchini Pickle

Visiting the Rusty Markets in Cairns recently I was over whelmed by all the gorgeous fresh produce everywhere this has to be one of the best food markets in Australia for sure. I found some lovely zucchinis a little bit bigger than most so I bought four of them I haven’t seen proper big ones anywhere like I used to grow mine up to but I can make do with these, I grated the skin and flesh up to the seed which I discarded I put the flesh into a bowl and added some English mustard, home made mustard with whole seeds, white pepper, salt and a spoonful of my fermented chilly sauce to kick start the fermentation process. I only left this on the bench for about four days up here in northern Queensland as it is much quicker than in Tasmania where it took a couple weeks to get the mixture to where I like it. In the picture you can see I had this with my weed cracker, it is hard to see but there are two different cracker on the plate the darker ones on the left are the seaweed & soy sauce weed crackers and the lighter ones on the rite are just my normal weed crackers.

Mustard zucchini pickle with weed crackers

Mustard zucchini pickle with weed crackers

I make these every fortnight to have around as a healthy snack I have already blogged about my crackers but I will go through it again, I don’t use recipes as usual but you need to get this mixture to make a hard dough that can be rolled out without cracking up and the texture of the cracker is a personal thing if you want them to be more short (meaning flakier when bitten into like short breads hence the name) you just add more oil as the liquid to the dough and if you like them hard don’t add as much bicarb soda, baking powder and oil to the mixture.
So in my normal crackers I add – Wholemeal flour, Chick pea/ Besan flour, dried Sow thistle/Puha (Sonchus sp), Mustard greens (Brassica sp.), Nettles (Urtica sp.), sea lettuce (Ulva sp.) Tasmanian Pepper Berry leaf (Tasmannia lanceolata), powdered Slippery Jacks (Suliius sp), celery salt, black & white pepper, herbal salts (Herbahare), poppy seeds, mustard seeds, nettle seeds, bicarb soda and baking powder then to this dry mixture I add enough oil and water to make a hard dough. I then roll this out put onto trays stab with a fork all over and bake until lightly brown. The soy and seaweed crackers just have more sea lettuce in them with some dark soy sauce and chilly for extra punch.