top of page

Blog

Are you interested in making things in preference to simply buying them? 

 

Share your own experiences of alternative consumption in the Members Blog.

Sign up and become a member.

  • Writer's pictureSuitman

June 2018 - Week 4: Veggie Soup, Berry Jam, Markalade and Quiet Time

Updated: Jul 5, 2018

It was a busy week of cooking again as I get used to buying fresh ingredients and making my own meals instead of mostly eating either processed convenience foods or take-away. I made a batch of markalade which turned out quite a dark colour.


25/6/2018 - Monday

I went to the doctors to get more antibiotics for my still blocked left ear and rattling chest.


When I went to the chemist to get my prescription filled, I took the opportunity to have another fish and chips lunch in my quiet location overlooking lake Illawarra. This time I met a furry friend. I'm trying to 'slow down' and this inquisitive fellow helped. Animals can be very relaxing.


I published last week's blog and continued my Situationist artwork research and writing. I focused on a 1957 artwork called Memoires, which is an aesthetic / detournement book, by Guy Debord and Asger Jorn.


26/6/2018 - Tuesday

I bought some fresh veggies to make a soup. I wanted a bit of colour so added a red capsicum and a zucchini to my usual potato, carrot and onion.

Veggies for a soup.
Veggies for a soup.

Left: Veggies for making soup. Right: Veggie soup cooking.

I made a mixed berry jam while making the soup.

Strawberries, blackberries, blueberries, and raspberries in the pan with water.
Strawberries, blackberries, blueberries, and raspberries in the pan with water.

Left: Strawberries, blackberries, blueberries and raspberries with water. Right: After cooking for an hour, an equal weight of jam sugar is added (castor sugar with pectin).
Left: Strawberries, blackberries, blueberries and raspberries with water. Right: After cooking for an hour, an equal weight of jam sugar is added (castor sugar with pectin).

The freezer is looking not so much like a supermarket freezer now that it's stocked with homemade goodies like sausage rolls, 2 varieties of potato patties, and lasagna.

The top shelf of the freezer is stocked with homemade goodies.
The top shelf of the freezer is stocked with homemade goodies.

For lunch, I had a piece of lasagna and left over chips from yesterday's lunch.

A quick and easy reheat of lasagna and chips for lunch.
A quick and easy reheat of lasagna and chips for lunch.

Matt and Bill called over for a jam in the afternoon.


I continued with my research / writing after my soup dinner.

My bowl of healthy veggie soup.
My bowl of healthy veggie soup.

27/6/2018 - Wednesday

I worked on my research during the day.


Chub brought over some spring onions and celery from his garden. I took some to give to Deniz.


I went to Deniz' place for dinner. I took over some veggie soup and veggie patties. She said they were nice, which means a lot coming from a vegetarian/sometimes vegan.


After dinner I went to the Content Creators Illawarra meeting at Wollongong City Gallery. This week was a panel discussion about corporate sponsorship in the arts. There was a David representing Create NSW, Simon representing a local arts project 'Wonderwalls', and Hayley who is the director of the South Coast Writers Festival. I went out of curiosity, because seeing as I'm anti-corporate, I didn't expect to find any relevance to my creative circumstances. However, I found out about a local organisation supporting arts, The Culture Bank, which crowd sources to provide funding to projects it deems worthy. Amounts range from one to three thousand dollars. I will give this consideration to help do some outdoor, projections in public space.


28/6/2018 - Thursday

I returned Deniz' and my borrowed equipment to Glenn (which had been extended because of extra need from Deniz). She is busy editing a documentary for Beyond Empathy and can't join us for lunch. Glenn and I went for lunch.


29/6/2018 - Friday

I researched and wrote about Guy Debord and Asger Jorn's collaborative book, Memoires.


I cooked a roast beef and enough veg to make 4 meals plus made 3 packages of roast beef for future dinners or even for sandwiches.

30/6/2018 - Saturday

I went and had fish and chips for lunch again in my quiet location overlooking Lake Illawarra.


I continued to research and write about Memoires.


I enjoyed roast beef for dinner.


1/7/2018 - Sunday

I made a batch of markalade. I added too much water to start with so ended up having to cook the mixture for too long before it started to gel. The end result is a very dark coloured markalade, but it tastes good nonetheless.


Left/top: Grated oranges in the pan. Right/bottom: Grated peel.
Left/top: Grated oranges in the pan. Right/bottom: Grated peel.


Left/top: Weigh the oranges down with a plate. Right/bottom: Scrape out the pulp when cooked.
Left/top: Weigh the oranges down with a plate. Right/bottom: Scrape out the pulp when cooked.


Left/top: Pulp, peel, water. Right/bottom: I made 6 x 125 gram jars of dark markalade.
Left/top: Pulp, peel, water. Right/bottom: I made 6 x 125 gram jars of dark markalade.

I enjoyed a roast beef lunch and dinner.

13 views0 comments

Recent Posts

See All
bottom of page