Spring is almost here and I couldn’t be happier. Only the mornings and evenings are cool now. The days are gloriously warm, sometimes hot, and I love being in sundresses and sandals again.
We’ve been working hard on fencing, getting two new paddocks ready for our Kalahari goats. They’re happy as clams in their new feeding areas, grazing their hearts out as they clamber up hills and trot down into gullies.
This gorgeous weather has my creative juices flowing again, and I’ve been having such fun getting my garden ready, trying out new recipes, and baking loaf after loaf of crusty artisan bread.
Since moving to Australia, I’ve been introduced to the delicious and oh-so-versatile corned beef. I know most people are very familiar with this cut of meat, but I never grew up eating it.
I sure love it now though! One corned beef can be turned into so many delicious things: shredded and served with mustard and boiled potatoes, sliced thickly for sandwiches, or chopped and fried up with potatoes and caramelized onions for a rib-sticking, comforting corned beef hash. Yum!!!
The goats are thriving in this weather, happy for new green grasses to eat.
Robbie and I took them out for a bush walk the other day and were privy to one of the rare but necessary goat fights as the mamas bucked, reared and clashed horns in a fight for supremacy. This time it was between Koda and L’Abri with L’Abri taking the lead.
This was the first bush walk for the new Kalahari babies and they loved it, leaping and dancing through the underbrush, reaching up on spindly legs to nibble low-hanging leaves.
The only thing they didn’t like was losing sight of their mamas in the tall grass. After 45 minutes of grazing they were too tired push through the grasses, so Robbie and I took a couple under each arm and carried their squirmy, bleating little selves back to the paddock where a happy reunion ensued.
What have you been up to this week?
Corned Beef Hash
2 Tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 cup shredded or chopped cooked corned beef
4 medium potatoes, boiled, cooled and sliced
salt and pepper to taste
- Heat olive oil in frying pan over medium high heat.
- Add onion and garlic, frying 5-10 minutes until onions have softened and darkened.
- Add potatoes and corned beef, salt and pepper (add more olive oil if too dry), stir to mix then heat through.
- Serve warm.