The week after I arrived back our cargo was delivered. Those damn brown boxes, we counted them out and now we had to count them back in! By the time we were finished moving them around and trying to get the furniture under cover we were exhausted. I have no idea what is in them and haven't missed the contents...........why do we have all this stuff.? One of the best things about being on the road will be that we cant take too much with us . Enforced minimalism, could take a bit of getting used too but liberating at best. We also started sorting out the Intsimbi Beads into colourways and have a collection of fishing tackle boxes filled with different designs, one step closer to becoming itinerant hawkers, this will hopefully be our petrol money on the road. Tom is busy getting signage made up for the van so can advertised as we travel.
Then came the call........the van was ready! It was off down south to Albany again and an overnight stay in a little town called Denmark, nothing fishy going on here, just the best croissants I have ever tasted from the local bakery which is famous for its cakes. As we drove into the forecourt of Cameron Caravans there she stood ,the little bewdy,our Ultima. A sight to brighten sore eyes. Once inside we had great fun discovering her hidden treasures. The cutest kitchen with all mod cons, the washing machine even has a steam cycle called "Refresh" Ten minutes in this baby and you can kiss your iron goodbye! A flat screen TV which pops up out of the desk at the touch of a button, another button to slide out the awning, and yet another button to slide out the side of the van for extra room. I was so overwhelmed all I wanted to do was slide into the queen size bed and test out the eco friendly mattress made from recycled soft drink bottles,not joking, maybe they are those famous ones that go ............ssshhhhh open happiness. Could make for some interesting bedtimes?.This is the ultimate "Green" caravan and we have gained major brownie points for lowering our carbon footprint , Tom says we are fast becoming what he calls "mung beans" grey nomadic hippies......................I like that!.
We had an eventful trip back ,our first time towing the van, all went well until we tried to reverse it and the nose hit the rear windscreen with an almighty crack.......the air was so blue even the blackboys blushed. I learnt a few new Aussie sayings during the ride home as Tommy berated himself "made a bad blue there,reckon I haven't enough brains to give myself a headache" I'm that unlucky if it rained soup, everyone else would have a spoon and I would have a fork" "Strewth can you believe I can carry on like a pork chop" We eventually got home and reversed it perfectly into the front drive with help from Craig ...........home sweet home. At every opportunity I sneak back in to play house and am having fun filling the cupboards and putting out our few treasures to make it feel like our place.
|I'm so happy I'm as mad as a cut snake...........a little crazy!
SOUL FOOD KITCHEN
Best Spare Ribs by Julie Goodwin
This is one of the nicest spare rib recipes I have found, needs a bit of cooking time so plan ahead and then break out a coldy and relax.
Prep time: 15 minutes plus marinating time
Cooking time: 2 hours
4 kilos pork spare ribs
1 cup hoi sin sauce
2/3 cup rice wine vinegar
½ cup honey
½ cup soy sauce
6 cloves garlic, crushed
1/2 cup grated fresh ginger
¼ cup vegetable or peanut oil
Cut the ribs into individual pieces.
Combine sauces, honey, garlic, ginger and ¼ cup water together in a large snap lock. Add the pork ribs and seal the bag well. Place it in a bowl in the fridge overnight. Turn the bag occasionally to make sure all the pork is marinated evenly.
Preheat oven 170° C/ 150° C (fan forced)
Remove the ribs from the marinade, and place onto large shallow baking trays. Reserve the marinade for later. Cover tightly with foil and bake for 1 ½ hours.
Meanwhile heat reserved marinade over medium high heat and boil until reduced to a syrupy consistency.
Remove the foil from the baking tray and brush the marinade generously over the ribs. Drizzle with oil. Return to the oven for a further half an hour, uncovered, until the marinade is dark and sticky.
Serve with rice and greens, or potato wedges and salad.
Cook’s note: For ribs with a bit of a kick, add 1/3 cup hot chilli sauce to the marinade.
NOT a dish for a dinner party! Make it for your mates and get stuck in! You'll be messy but its worth it.