a few thoughts on water

Walking through the rain the other day, I was thinking about the sensory assault one can receive from rain: The sight of it can be daunting or magnificent. The smell and feel of it might be refreshing or dampening to the spirits. And there’s always the sound – rhythmic and relentless.

Now and then, when I ruminate about rain in this way, I’m reminded of a lesson I received in Grade 2.  Continue reading

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pigeon / peregrine

In Birds Art Life Death, Kyo Maclear makes mention of peregrine falcons. For those not familiar with this particular bird, it is best known for being the fastest animal on Earth, reaching speeds of 320-390km/h (depending on what source you go by) when diving for prey. I knew that fun fact since I was a kid (the fact that it’s the fastest, not the actual figures, of course).

Yet, even with my fascination with birds, I never knew much about peregrine falcons apart from the fact that they are so fast. I never thought to read up on this impressive bird, content with knowing that one fact. I’d always preferred eagles, anyway – probably I thought falcons appeared too lithe in comparison. (Probably a terrible generalisation, but I was just a kid, ok?)  Continue reading

for the love of food (and my mum)

When conversation turns to cooking, I sometimes joke to my friends that I learnt all I know about cooking from watching food-related TV shows. All through school and university, as much as I was an outdoors kid, and as much as I was a diligent student, I watched so much TV. As a teenager, I proudly told people that I just completed my homework during ad breaks, such was my dedication to various programs.

But, of course, it’s not true. At least, it’s not all true. Yes, celebrity chefs and food gurus taught me how to make béchamel sauce, how to cook crepes, and which spices work best together; but they can’t take all the credit for my culinary know-how. As is probably the case for a lot of people, I learnt most of what I know about the fundamentals of cooking from my mum.

Of course, this was always obvious to me. Who else would I learn from? Other relatives, yes, and certain friends, but I grew up watching her cook, eating her food, and asking her questions. But I think it’s only since moving out (about half a year ago), and having to cook more often, that I’ve become so much more aware of the things I learnt from her. And, as with any recurrent thought, I feel a need to write about this in order to release it from the mental roundabout in the centre of my mind.


Things I have learnt from my mum about food and cooking:

Don’t be afraid of hot surfaces, but know when not to touch something directly: As a kid, I used to be afraid of touching saucepan lids (and the steam released when opening them), and of taking hot bowls/containers out of the microwave. Of course, these days, those things don’t faze me. Sometimes I accidentally touch hot pans, and just shrug it off.

How to make the most of scraps and left-overs AKA it’s ok to throw things out, but if it can be salvaged, it will be salvaged: This might also explain my interest in being experimental with food combinations. Sure, the popular trend toward unusual food pairings probably has something to do with it, but my mum’s thinking is more practical for everyday eating.

You don’t always need salt: As far as I remember, my mum was always quite reserved with her use of salt, preferring other seasonings instead. Sometimes eating and tasting something as it is, unseasoned, is good too.

It is possible to clean as you cook: This can be important for staying organised and ensuring you don’t run out of bench space (or spoons).

How to make a simple sauce that will work with almost any stir fry: soy sauce, fish sauce, corn flour; maybe oyster sauce and other things if you have them.

Kitchen scissors are a necessity: This might seem like an odd thing for some people, but I’ve learnt that a good pair of kitchen scissors can often substitute a knife and chopping board (which is particularly good for people like me who don’t like washing up).

The best (and safest) way to cut tomatoes, carrots, onions, capsicum, etc, etc: all to do with making sure the knife doesn’t slip, and you don’t accidentally cut your fingers. She also taught me efficient ways to dice, julienne, and roughly chop vegetables. I was helping with mise en place before I even knew what that was (TV taught me that phrase).

How to segment apples/pears/whatever and peel their skin using a small knife: Somehow, apples and pears seem to taste better if someone has cut them up for you (or if you cut them up yourself)

Good meals don’t have to be fancy: Of all the things that my mum cooks, among my favourite dishes are a simple broccoli and mushroom stir fry, a tofu and mince dish, and marinated/stewed pork belly (although the pork belly dish always seemed kind of complex to me…)

Allow yourself enough time to prepare a dish i.e. know when to start cooking: There’s a good reason why some days she started preparing lunch (or dinner) while we were just finishing breakfast. (When I was really young, this confused me, but it made more sense as I got older.)

How to fix a cake batter that’s a bit too dry or a bit too wet: She baked a lot (still does) and often “winged it” with recipes, so she sometimes needed to adjust the consistency of the batter at the end, just before putting it in the tin and into the oven. She also taught me that I don’t always have to follow the sugar and butter measurements stated in other people’s recipes, as they may be too sweet or too greasy. (I tend not to compromise the butter/oil too much, but sugar I’ll often reduce.)


There’s undoubtedly a lot more that I learnt from her – maybe a lot that I’ve learnt subconsciously and don’t even realise – but I think this is a decent enough list for now. (The list is undoubtedly still growing too…)

Sure, my mum taught me a lot of general life skills/lessons too, but they (whoever they are) say that food is life (and food is love), and I don’t know how long I’d survive on my own if I hadn’t learnt these things from her.

spilt milk and split cream

You probably all know the expression “no use crying over spilt milk” or some variation of it, right? Well, whenever I hear it, I think of this one time in my childhood when I actually did cry over spilt milk – not just figuratively speaking, but literal spilt milk and literal crying.

I was quite young at the time (maybe six? maybe four?) and it would’ve been at home one day, in the kitchen. I really don’t remember the circumstances surrounding it, but I remember there was milk spilt, and for some reason I was really upset and cried.

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Thursday Doors – home

Today is Australia Day. I’ve actually scheduled this post ahead of time because I’m expecting to be a bit busy that day (i.e. today). Not working though (surprisingly). I’ll be moving house soon, so I have to pack and make preparations and all that. Also need to think about packing for my upcoming holiday. It’s kind of weird trying to move house and go on holiday at the same time…

Anyway, all that’s probably something for another post (or several posts, depending on how well/badly that goes… The moving house part, of course. The holiday part is probably going to get more posts than anyone’d care to read, regardless of how well/badly it goes.)  Continue reading

fame vs fortune

The other day, I randomly recalled this surprisingly meaningful conversation that I had with my sister when we were kids. I don’t remember how old I was, but it was definitely while we were both still in primary school (she’s only a year older than I am), and I’m almost willing to bet that I was less than 10 at the time. Basically, we were just kids.

To be honest, I don’t remember a whole lot about the conversation or how it came about (maybe we were at home listening to music?) but the general bones of the chat are still there in my mind. It all revolved around this one question: Would you rather be rich or famous?

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