80. Pork Vindaloo – Journal Entry 8th October 1981

Today I have a long list of jobs to do; household tasks like washing and hanging out clothes, making the veal tail stew and preparing a basket for our trip to Rocky. On the way I will pick up wax sheets for the candles, take mum to the Cultural Centre, visit the library, get money from the post office and pick up the refund at Medibank. I also need to find shirts for Gareth, a raincoat for Barbara, material for Gran and stop for lunch, our usual fish and chips and fizzy drinks in the park.

Even I’m calling mum Gran these days since all the children, their friends and our friends call her Grandma.

The trip to Tanby for the wax took over an hour with a delightful visit to the Blanks shed. There were hives, huge vats of honey, boxes full of squeezed honeycomb and bees buzzing around boxes in the yard. Under the house were stacks of new hive boxes with frames waiting to have the foundation sheets pressed on.

Blank has a scheme for making money from pollen.
“What stopped you doing this before?” I query.
“Lack of pollen,” he shrugs.
“Where would the pollen come from now?” I press him to elaborate.
He explained that he was going to Mackay to spread his beehives around but expects trouble from the Mackay people who don’t like his bees. Such is the life of a beekeeper.

9th Oct 1981

Dinner tonight will be baked salmon, rice, peas, tomato salad, Johnny’s excellent homemade capsicum sauce followed by Danish pastries. The capsicum sauce looks fiery red on the pink fish. Perhaps I should make saffron rice to add to the colour scheme?

Monika took Barbara to the bus stop so I washed up the breakfast dishes, minced the sheep hearts for the new chicks and fed the chickens. The older chick that had been quite sick seems to be getting better. I collected the eggs and hung out the washing and was at my desk by 8:30am. Johnny is at home today; after I managed to put in some solid study on my Calculus problems finding relative extrema, we had an enjoyable lunch of bread, cheese, olives and wine.

Nathaniel is now being weaned before his nap. He cried, ate four coconut macaroons and vomited, then vomited again. Monika gave him several baths to calm him down, wheeled him in the pram and put him in bed but he would not sleep. By 3:40pm Monika and Nathaniel called a truce; he stopped crying and played cheerfully about until dinner time and then fell asleep when Monika took him for a ride with Johnny who drove Karen to work.

I shall tackle Emmet’s Learning to Philosophize this week and How to Read Better and Faster by Lewis next week.

12th Oct 1981

Johnny was asked at work why he was looking so happy. Life is good at the moment, in spite of the usual piling up of bills and the continuous shortage of money because of our large family.

Just paid $112 to the solicitor last week; on listing our current bills we have, in addition to our usual ones, car repairs to pay off at $100 per month for the next twelve months, the electricity bill arriving soon and the Rover needing money for repairs which mum has kindly offered to give. Christmas is coming up and then we will have Karen’s living expenses when she starts her studies. I will need textbooks next year too. Fortunately, Karen has a good chance of earning a certain amount towards her expenses for higher education.

Dinner tonight is pork vindaloo with dhal, rasam, tomato onion salad, coconut chutney and chapati. I also need to make the tomato puree and ragu for tomorrow and pikelets for afternoon tea.

Vindaloo

(a Portuguese development)

Ingredients:

½ kg pork (or stewing beef)
1 onion
4 garlic cloves
3 tsp ground cumin
¼ tsp ground chilli
¼ tsp ground black pepper
1 tsp paprika (optional)
1 tsp curry powder or 2 tsp ground coriander (optional)
2 Tbsp vinegar
Salt to taste

Method:
  • Fry the chopped onion and garlic in oil
  • Add the spices and fry a minute more (add a little water if too dry)
  • Add the diced meat and fry until coated
  • Add a drizzle of water, put the lid on the pot and simmer on low until tender
Variations:
  • Add curry leaves when frying onions
  • Add grated ginger to frying onions
  • Add ¼ tsp of ground cloves and ¼ tsp cinnamon
  • Add 2 Tbsp tomato puree with meat