The weather’s been bleak. I took the boys up to see the waterfall at Coburg lake. This is a regular trip in very rainy weather, but the view of the waterfall had been spoiled by the installation of one of those exercise stations, a kind of grown-up playground in which people climb on to machines that look like medieval torture racks and make their arms go around in circles while their legs pump up and down, or look like a chicken while their legs do fast scissors. Don’t people go for a walk any more?
The waterfall crashed and the boys watched the water flooding over the Merri Creek bike path, and superimposed in front of the scene two exercisers were swinging around madly. Then they tired of it and walked away, slowly, as if exhausted. The waterfall continued to crash and roar and we got to see it properly for a while, and then more fast-scissors and chicken people came along and spoiled the scene again.
That night it rained and the wind blew and it seemed like winter was only just setting in. It will be gone within weeks. It’s been dramatic and refreshing and at last, there has been rain. Proper rain.
I made a salad for dinner, but it went with a nice joint of roasted meat and roasted potatoes and a roasted whole head of garlic.
Beetroot and horseradish salad.
Peel and grate a beet. Do the same with an onion. (Onions are hard to grate. They go to water. Any suggestions? Next time I’ll just chop it finely.) Mix the two in a bowl with a dressing of olive oil, red wine vinegar and lemon juice. Add salt and pepper to taste.
Fold a tablespoon of horseradish through a cup of sour cream or Greek yogurt and top each serving of salad with it.
The horseradish cream is also good on the potatoes - or the meat, especially the well-done outer crust where the flavours are concentrated.