While hanging out in Adelaide I wanted to do a mountain bike tour of the winery’s however due to time commitments I wasn’t able to get out there. I did however do a mountain bike tour with escapegoat of the Adelaide area. We started at the top of Mt Lofty and rode to the Cleland Wildlife Park and then onto the Adelaide City.
So I lost about 180 photos from around Adelaide…use your imagination to picture the female Asian cowboy hairdresser, parliament house and the awesome graffiti Adelaide has on offer…Oh and the awesome Elizabethan school of arts(Clothes, Artwork and yes, cupcakes.) Blythe, Hilde and Lulu would have been at home.
That said I have a few photos from the Coopers Brewery. The bottler in the factory can bottle 1200 Pale Ale bottles a minute. Makes that 6 pack you have look small…
I attended the St Patrick’s Day March in the Brisbane CBD on the 13.03.10 with Jessica Chong.
The first show for 2010 by Underground productions is ‘The House of Yes’. I highly recommend you go and see it. Its $10 for students and $15 for Adults and is running March 4-6 and 10-14. It does contains adult themes, sexual references and coarse language and is pretty intense but well worth it.
“The House of Yes claws away at the thin facade of normalcy that hides a tragically dysfunctional family. The setting is Washington DC in the late 1980s, and Marty Pascal is bringing his fiancée Lesly home for Thanksgiving; but he has no idea that the dark underbellies of their lives are about to be laid bare. Marty’s mentally disturbed twin, known as Jackie-O because of her infatuation with the famous Jacqueline Onassis Kennedy, is determined to sabotage her brother’s engagement – and so with a hurricane outside and Jackie-O within, chaos ensues.”
I’ll put more shots up after the show finishes. (I don’t want to give too much away 
)
This morning I went on a walk around Southbank with Paul Farris as part of his ‘Learn Photography – Canon Workshop‘ course. The day started with basic theory, followed by a number of practical shooting sessions covering panning, depth of field and composition. I felt like a kid in a candy shop as he provided us with a 100mm F2.8 Marco lens and a 10-20mm wide-angle to try out for the morning. If your looking for a basic overview of your new DSLR and how to use it I highly recommend you check out his Learn Photography website for details of the next course.
The best recipes come from our mothers, or so a saying should go. For the month of February, me a 22yr old male is trying to eat healthier while in a sharehouse situation. (We don’t have an oven in our place so the deep fryer is its replacement)
I was going pretty well, reducing my serving sizes and putting salad on the plate instead of deep fried chips. Except that my ‘salads’ were a bland combination of lettuce, tomato, onion and some dressing that I didn’t like. After discussing this problem with my mother (while at their place scoring a free dinner) she produced this recipe.
It looks pretty good, takes 20mins to ‘cook’ and stores well. It reminds me of a more vegetable heavy fried rice.
My mother thought it good idea to write “Garlic if liked” for her “ignorant in the ways of cooking with herbs” son, which i took as an invitation to add a whole clove. If you like garlic I suggest probably a half clove and if you REALLY like garlic then a whole one… Mine along with the frozen mixed vegetables contains a 400g can of chick peas which the vegetarian housemate suggested that I should add and looking back on it, it was a good idea.
This recipe lasted me as a side dish on 5 meals.
Recipe -
1 Tbsp olive oil
1 onion chopped (Garlic if liked – See note above)
1 tbsp masterfood moroccan seasoning (I personally think this needs to be upped to about 3 tbsp, considering its 450g of rice and the moroccan got lost by the time all the other ingredients were added.)
2 cups frozen coles australian mixed vegatables
450g pkt mircowaveable brown rice
1/2 cup toasted silvered almonds (Mine contains cashews instead)
1/3 cup sultans or raisins.
Process:
1. Heat oil in a large saucepan on medium. Cook onion for 5 mins, until soft. Add spice mix and stir for 1 min, until fragrant. Add vegtables and cook for 3-5 mins, until tender.
2. Stir through rice, 1/4 cup of water, almonds and sultanas and cook for 1-2 min to heat through. Remove from heat and stir through tomato.
3. Serve pilaf in bowls topped with corriander and extra toasted almonds.
