Here we go again, lockdown number 4 in Melbourne. From whence it came and who’s to blame? That’s the name of the game, again! I can vividly recall the range of emotions and behaviours that accompanied each previous lockdown. During lockdown number one and two, I settled into a new set of routines that were pragmatic and budget centred. We stocked up on beans, pulses and grains, not toilet paper, and got on with the business of surviving safely. We walked more for exercise, and I cooked more for others- soups, pizzas and bread to send to adult children and grandchildren down the road. They often shopped for me: the care went both ways. It was a time of sharing and there was a sense of generosity and reciprocity in the community. And for many, pride in our State leader, along with a sense of common struggle. We would stay safe, we would stay at home and we would get vaccinated once it became available.
This time around, I’m struggling to conjure up the same emotions. This time I’m fearful and angry. Angry at the lies that are told by the fat rogue at the top, our own Trumpian shouting clown, and annoyed at vaccine hesitancy in members of our community, though things are slowly improving on this score. It goes without saying that if more people were vaccinated ( fully) the virus could not shut down a whole community. This time there’s no financial support for our workers, epecially those in casual employment, though some is offered to businesses by our State. And this time, many children, back at home without their school mates and caring teachers, are more anxious. This virus strain is more virulent. I’m still very focussed on life in my kitchen- that one room, along with my garden, is my sanity saviour in the end.
Every June, my pantry stash of garlic starts sprouting green shoots. In order to extend the supplies to November, when the first harvest of new garlic appears, I’ve resorted to freezing it in handy batches. One of the hacks I found involves peeling and roughly chopping the garlic in a food processor, then popping teaspoons full into mini patty pans, covering with a little olive oil, then freezing them inside a muffin tin. Once frozen, they are removed and placed into zip lock bags and stored in the freezer. Pull out a little round or two and throw into the pan. The only annoying part of this hack is peeling the garlic.
One of the things I never managed to do during lockdowns 1 to 3, was to sort out my lovely collection of serving ware into categories. It was satisfying to put the Asian bits and pieces together so that my Doutsa, as I like to call him, ( kitchen hand in Sichuan) can find them. There are old Vietnamese fish patterned bowls, Chinese oval serving platters, Chinese rice bowls and many delicate little Japanese saucers. All rather out of date but timeless, collected second hand along the way.
The bread making continues. On a Winter’s day, a north facing window is a baker’s best friend. Sunbaking below we have a 500 gr bowl of pizza dough, a large bowl of sourdough wholegrain dough and a starter sharing the ledge with a sleepng Buddha. It does get rather hot, so they are moved once they’ve started to rise.
On occasion I’m left with a spare sourdough loaf, due to a stuff up in pick up or drop off, which is annoying. There are two solutions- make lovely oiled croutons to freeze or remove the crusts, blitz in the food processor, toast in the oven, blitz again, bag and freeze. Waste not, epecially during lockdown. I know I’m going to love these crumbs on top of a vegetable gratin. Much better than a bag of shop bought saw dust.
The lemon trees are at their best in winter. One of the top priorities is making a batch or two of preserved lemons. I love using the salty peel in tuna cakes, mashed potato and smashed baked potato. Whatever fish you use to make your fish cake, preserved lemon takes them to another level.
Some other dishes that passed through my kitchen recently are pictured below. Some of these will land in my lockdown cookbook that I’m slowly assembling.
Dear reader, thanks for your support over the last 8 years. I’ve been rather neglectful of my blog and although I have many travel stories to tell and recipes to share, I’m struggling with sitting at the computer for too long. This monthly piece, In My Kitchen, appeases my urge to write, and calms my rather angst ridden brain. Thanks to Sherry at Sherry’s Pickings for continuing to host this blog gathering. It’s the prod I need.
Farewell dear Kim, of A Little Lunch. Your stories of your kitchen life were delightful to read and your comments were always warm and wise. Vale, and deepest condolences to your family from this blogging community across the sea.