family · health and wellbeing · homemaking


Homemade bread

Man does not live by bread alone. Not a truer word was spake. For a simple gastronomic experience it is a must that it be accompanied by jam, cream, butter or any permutation or combination thereof. And once generously layered with these preserves and toppings it guarantees to satisfy growling bellies whom it has lured by its aromatic welcome at the front door.

As food trends have arrived and departed over the decades (and dare I say centuries) bread in its purest form – flour, yeast, salt and liquid – has stood by unwaveringly witnessing these passages. So basically, the loaves we break today, were broken many times over by our ancestors – with equal pleasure.

To be frank, I don’t grind my millet and bake over coals, but instead harness our kitchen horse – the breadmaker. As pleasing and as therapeutic as it is to knead and prove, I am equally energised by the fact that in the four hours the machine is at work, I can have shopped, cooked, stroked a cat and still have a lovely golden loaf to slice for the afternoon onslaught.

We each have our ‘desert island’ appliances, and the bread machine, although bulky, would be one I would have balanced on the luggage. To be able to have home-baked bread, is truly a pleasure. A loaf of olive bread with pasta, a grainy variety for breakfast toast or a fluffy Vienna with jam and cream in the afternoon are all examples of how our breadmaker adds value to the day.

Before you invest, look around you. Are there family or friends with idle machines that you could press into service? (that was how I was lucky enough to receive mine) The classifieds are another source of pre-loved bakers. However you source your breadmaker, regard it not as a new gadget, but rather a modern tool shoring up the links with your bread-breaking forbears.

Homemade bread, jam and cream

Postscript: and with an ever-expanding supply of jams, marmalades and chutneys on our shelves, what better vehicle is a thick slice of warm bread to transport them?



sausage in bread

Duties, tariffs, taxes and rates – all designed to raise much-needed national revenue and yet there is shortfall. I wonder how long it will be, until the powers that be, turn their gaze to the sausage and realise its fiscal worth. Playgrounds have been constructed by them, libraries resourced by them and deserving individuals jetted around the world by them. If local communities can finance their projects by weekend sausage sizzles, imagine the budget surplus that could be achieved if our governing body was to adopt this approach …

A sausage in bread. Bread being white, sauce vivid red and meat so hot that it must be held at bay for a good ten minutes before the first bite. This is good Australian weekend fare and whether you are visiting a hardware store, voting in an election or attending a sporting event, you will be hard pressed not to find it. As the enticing aroma drifts on the breeze, man and beast appear – the former delving into their pocket for loose change and the latter gazing expectantly at the grill.

Apart from their utter delectability, they answer the prayers of a busy parent – that’s lunch / that’s dinner, so do have an extra one. The protein and carbohydrate have been covered, will just have to double up on the leafy vitamins and minerals tomorrow.

Not to be forgotten however, is the camaraderie developed between the gathering of strangers who come together, glove up and work shoulder to shoulder to serve these well browned offerings for the greater good.

Postscript: have a lovely weekend.