Things suffer by comparison. How cruel, for example to feed children, for years, a dessert of light, fluffy, golden-yellow baked white rice pudding studded with fat moist sultanas and topped with a sweet cinnamon-speckled skin of milk and egg; and then to suddenly change the main ingredient to brown rice. * The faces of my three much younger siblings are freeze-frames as they gaze at their newly-brown desserts, having experienced a taste that is closer to dusky earthiness than the honeyed sky of its predecessor. It was permanent. The family has jointly graduated overnight, as it were, to the brown revolution: bread, rice, scones, hot cross buns, pasta, cakes, pie crust (see ‘hunza pie’); everything that can possibly be brown or wholemeal, is. * Brown rice dragged its 1960s reputation through time like an aging hippie who still plays Jefferson Airplane cassettes in his Kombi. Meanwhile other grain fads emerged and retreated. Right now ‘ancient’ as a grain descriptor seems important to...
A blue-and-white sky afternoon. An impatient autumn breeze searches for leaves. I am lying on my stomach in the school playground, gazing at the small seeds, like tiny dimpled bullets, in the stalks of the unmown grass, and imagining the stalks are trees, and that I am in an aeroplane. The school building is an L-shaped angle in the south-east corner of an oblong bounded by Muriel Street to the north, Teague to the south, and Garnet to the west. Half the playground is paved in bitumen, embedded with screenings designed to prevent children slipping in the wet - the ground is on an incline - but which result in dreadful knee and elbow grazes when children fall at speed, often. The rest of the oblong is the field it has always been, and forms probably the best kind of playground, despite play experts later recommending steel swings, multi-coloured plastic climbing pyramids, or forts made from treated pine, all of which remove perspective and the sense of clear distance. I can s...