By the time the rain stopped and the black cloud had rumbled east towards Heidelberg and Kew, it was almost dark anyway. I walked home in the cold wet dusk to the white house with the perennial borders. The pelargoniums are still in flower. Or again. They never stop.
Oh look, Al Gore is back in town, visiting from the other side of the world to tell us to turn off a light. Being a politician he's doing it diplomatically:
"I don't want to interfere with Australian affairs -- or at least I don't want to be caught doing it," he said.Thanks, Al. Goodbye. Ah, Al: that’s the road to the airport. You didn't fly here, did you? If a balsa raft was good enough for Thor Heyerdahl ...
It's that critical time of winter, a kind of seasonal hump day when you think to hell with all this heavy food.
So to hell with all that heavy food, just for a night. Let's try something lighter. How about some nice fish steamed with garlic and ginger with fresh greens and aromatic rice? Not a bacon bone or a potato or a shank or a jug of gravy in sight.
Steamed Tasmanian salmon with a trio of greens.
I wrapped two slices of fresh salmon (skin on, the flavour is better) in foil with a splash of tamari, a teaspoonful of grated fresh ginger, a scored garlic clove and two spring onions sliced on the diagonal into one-inch strips.
While that was steaming, I set some rice to boil - a cupful of basmati with a tablespoonful of red rice. The red rice on its own can be a little heavy but mixed with the white makes a nice change. Then I quickly cooked a bunch of pak choy - washed and sliced - in its residual rinsing water and a dash of sesame oil, with the rest of the bunch of spring onions complete with their green sections, once again diagonally cut, and a dozen snow peas thrown in with a minute to go. A squirt of oyster sauce to finish it off.
Fish on a plate, rice beside, greens over the rice. Jasmine tea.