Tuesday’s program started with meditation and an Open Day invite for new people. We slept in, went for a run and got late to the centre. There were sweets on the bench for morning tea/lunch dessert, which I couldn’t resist.
Pastries, lollies, biscotti, fruit mince tarts, Xmas puddings
After the 11 am session we had lunch. Gary had prepared a green bean, tomato and onion salad, and chopped up some cucumbers and cos lettuce.
Green bean, tomato and onion salad, cos lettuce
We also had a bit of left-over salads from the day before, as well as ham, which some people started to get sick of.
Cucumber, Thai cabbage salad, ham, green bean, tomato and onion salad, more cucumbers, potato and pesto salad, olives
On the starchy side there was bread, olive oil with balsamic vinegar and butter.
Bread and butter
And we had my two roasted chooks with veggies. I have two favourite ways of roasting chickens, one is my mum’s with soy sauce, butter and garlic, and the other (the one I used this time) is the one given by Stephanie Alexander in The Cook’s Companion, in which you rub the chicken with lemon, stuff it with lemon halves, garlic, rosemary, salt, pepper and butter, and then brush it with the oil that is left from tossing the veggies that are cooked with the chicken. I used kipfler potatoes, pumpkin, carrots and parsnips and tossed them with salt, pepper, rosemary and olive oil.
Roasted chicken with veggies
At night we had the lamb I braised the day before. I made a salad of green beans and cucumbers with the cos lettuce that was left from lunch and left the yogurt and garlic dressing on the side so that our vegan guest could eat the salad with olive oil and balsamic vinegar instead.
Green bean and cucumber salad, yogurt and garlic dressing, olive oil and balsamic vinegar
The braised lamb shoulder and shanks were very tender thanks to the slow braising. The recipe is super simple: white wine, stock (should be beef but veggie was what I had), honey, herbs (I used fresh thyme and dried oregano), French shallots, salt and pepper.
Braised lamb shoulder and shanks
I also prepared some potatoes using the boil-bake method: peel them, cube them, boil them for 5 minutes, drain them, put them back in the pot, close the lid, smash them around, toss them with olive oil, salt, pepper and rosemary and bake them.
Boiled & baked potatoes with olive oil and rosemary
There was a quarter of a cake that someone qualified as “the best cake ever” and we just had to give it a try. It was a layered cake that was good but definitely not the best cake ever for me.
Carina staring at the layered cake
After dinner some of us were still in the mood for a drink so we went to The Hive Bar, one of my favourite bars in the area.