Meat & three+ veg

I guess we can't always be inspired. Pork chops with kipfler potatoes, mushrooms with pesto, baby carrots, cheeesy broccoli and peas. I did learn today, thanks to my new French cook book that you need to score the fat on your pork chops so they don't curl up.

Oh, der! Can't believe I have never thought of that before.

We are going away with extended family over the weekend, so let's see how well my seasonal foods works. I suspect there will be a distinct lack of interest from my partner's family.

I'm making a lemon tart (to have with cream) and chocolate mousse (does chocolate ever go out of season?). All from the new cookbook. Let's see how they go.

I am reading Coetze's first book, the Alchemist. It's interesting. A fable about living your dream.

Damned hard to do, surprisingly.

Greek-style lamb cutlets and veggies

Apparently tomatoes are still in season - so why are all the tomato plants I know of in Melbourne either in compost bins or are browned and wizened (as are the 3 plants I've left in our garden...I'll pull them out tomorrow). The cherry tomatoes are still going...only enough for a few in the kid's lunchbox, though.

Tonight was lamb cutlets, marinated with lemon juice, dried oregano and extra virgin olive oil, thrown on the bbq (it was a nice balmy night tonight). Kipfler potatoes, broccolini, baby carrots and peas to accompany. Almost a traditional meat and three veg meal.

I recently received "I know how to cook" in the mail - check out www.bookdepository.co.uk or www.bookdepository.com for well priced books with FREE POSTAGE. I received this book (usually around $80 I think) for $36. Over 2000 recipes, mainly from France. So expect to see a bit more of a French influence in my cooking.

I'm on the lookout for the equivalent in Italian cooking. I am tossing up between Cucina d' Oro and Silver Spoon. If anyone has these books, please tell me what you think.

I am also cranky with myself because I bought $15 of fresh fish from the market last week to make fish cakes and it is still in the fridge...it will go out in the green bin tomorrow when the bin man comes. What a waste. Last week was just bad for time. I would have frozen them, but I had to take out the bones (I got the fish cheaper because the fishmonger didn't take the bones out.) Moral of the story - get the bones out beforehand, and save $15.

It hasn't been too bad, so far, sticking to a seasonal menu - but I am worried about tomatoes. While I have frozen home made tomato sauces, and I think buying canned tomatoes isn't breaking the rules...how can I go 5-6 months without a tomato in my toasted sandwiches?