What better way to start a brand new, best ever notebook than to record the birth of a child: TJ born on the 8th of June and brother to Nathaniel, a day after Gareth’s birthday and on the same birthday as Clare Cosgrove. Monika is still in the hospital and due back in a few days.
Thank you Johnny, my Johnny, for finding an unruled notebook for me to write my diary.
Our neighbour Hector also had a birthday so we rang and wished him a happy birthday; we are one of only a few people who know it’s his birthday. When Barbara took him some flowers he told her his daughter was coming for dinner and he was looking forward to it.
Z rang for a chat and announced Mary finally packed all her bags, her purchases are at last over. However, Mary is not looking forward to leaving the girls and Australia, she likes everything here. When Mary stayed with us in Emu Park, I noticed she took a keen interest in all that went on around her and loved the meals Johnny cooked; she insisted I list them all and is keeping a detailed diary of her visit to Australia.
Marcello and Monika have taken some lovely photographs of Mary and her family.
M, R and Z moved easily with the household, pitching in and helping with the work, so the burden was not on any one person.
Among the many memorable meals we had while they were here, I must mention the fish feast that was prepared by M, R and me; the diversity of colour was particularly appealing. Early in the morning, Marcello, Monika, M and R went with Merv to Rosslyn Bay Harbour and caught about thirty-seven steely backs or bony salmon. M made a good South Indian fish curry, R made Bengali stuffed fried fish and I made a herb fish curry.
I shall attempt to describe the fish feast in greater detail: M, R and I initially discussed what we would do with the fish and jointly drew up the menu. First, we picked fresh coriander seedlings, curry leaves, chillies and chives from our garden—a very pleasant activity for M and R after two years of Melbourne city life. M’s curry was excellent, a pleasant dark brown colour with ground coriander, cumin and chilli, fresh coriander leaves and red chilli roughly chopped, and finally thick tamarind pulp and salt to taste. The curry sauce was left to simmer for quite some time, getting browner and thicker with glimmers of red chilli flecks throughout. The prepared fish fillets were slipped in at the end and cooked only for a short while.
My curry, which we chose in contrast to M’s Madras fish curry, was mostly green and yellow, a mixture of finely chopped herbs and turmeric, with a handful of glossy whole red chilli thrown in, and lemon juice as the souring agent—fish curry is greatly improved with a sprinkle of lemon juice, vinegar or tamarind pulp, just before serving.
R made a lovely green herb and white coconut cream stuffing for his fish dish. Whole fish were slit open and cleaned thoroughly, stuffed carefully with coriander, mint, chilli and coconut cream, then shallow-fried until a dark golden brown. When served, the exposed green stuffing was a pleasing contrast to the brown crispy skin with extra stuffing served in a little bowl on the side.
Accompanying dishes were plain buttered rice, chopped tomato and onion salad and a large bowl of yoghurt.
Needless to say, the family were quite impressed and appreciative, our dinner talk as loud as ever.