Easter Baking and Brambles

Hot cross bun split apart.

After too many years without, this is our first Easter with a proper oven. What better time than to bake some hot cross buns?

Ring of hot cross buns cooling on a rack.
Ring of hot cross buns cooling on a rack.
Hot cross buns cooling.
Hot cross buns cooling.
Hot cross bun split apart.
Hot cross bun split apart.

Spring and Brambles

Spring has officially arrived but the weather has yet to take note. I have never been so keen to see the greenery return to the landscape. The freezing cold has mostly finished, and now wind and rain is easing us into better weather. But not soon enough.

When time allows, I have been busy in the garden. We have decades of overgrowth to tame. The brambles are being particularly challenging. I have cut back the bulk and we have a compost pile four metres long by one and half metres tall. Sadly, this compost is unusable and will have to be removed or destroyed. The brambles will not be wiped out through the composting process and could return if I used the compost later.

A section cleared of brambles
A section cleared of brambles

The garden will take many years to resemble anything approaching our ambitions. The task of getting to that point will be more than half the fun.

Homemade bread makes me happy

I continue to miss the fresh bread from our time in Lyon. Rather than bemoan the quality of our local offerings, we decided to return to making our own bread.

Freshly baked homemade bread
Freshly baked homemade bread.

I bought a bread maker many moons ago. The machine is a traditional Russell Hobbs model. Nothing fancy but capable of more than I immediately need. Since then prices have dropped, and Aldi is now selling a bread maker for 79 AUD. I suspect you could find an even less expensive model.

A loaf of freshly baked homemade bread
A loaf of freshly baked homemade bread.

A single loaf tended to get me through a week’s worth of lunches. I was single then, but even with two of us a dense loaf is enough for our working day lunches.

We are currently experimenting with soy and linseed variations. So far so good.