SHOT ON CANON 5D
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SHOT ON CANON 5D
SHOT ON CANON 5D
SLOW DINNER.
_
Summer’s claws again.
It feels as though summer continues to hold us in its depths,
Although I thought these days should have passed already.
The tricks of the mind, I think.
The sun is bright,
And there is the dry - as if everything is already on fire,
We wait for the rain.
Food, a reflection of how we feel,
At times a teller of our deepest truths.
Today we put it all into a single pan,
Handing over responsibility to the oven to do the “work”,
Slow-cooking in response to the mood where it’s too hot to move any faster than slow.
Our meal too preserving energy,
Eating dessert and dinner all at once.
‘Recipe’
In a deep baking tray:
1x golden nugget pumpkin, halved and de-seeded
A handful of white peaches, whole
1x pork shoulder (around 500g)
1x onion, quartered
4-5 cloves of garlic, peeled
A few sprigs of thyme
A few sprigs of rosemary
Pinches of lake salt and freshly cracked pepper- rubbed onto the surface of every ingredient
Bake in a low oven, for about 2 hours. At the end grill on high until crackling forms on the pork (grill everything).
At the end of the meal, take the end of the sourdough loaf that is now becoming stale on your benchtop, and mop up the deliciousness left on your plate.
We mill some flour, and mix up a new loaf of sourdough bread, sitting it on the bench to ferment.
︎
_
Summer’s claws again.
It feels as though summer continues to hold us in its depths,
Although I thought these days should have passed already.
The tricks of the mind, I think.
The sun is bright,
And there is the dry - as if everything is already on fire,
We wait for the rain.
Food, a reflection of how we feel,
At times a teller of our deepest truths.
Today we put it all into a single pan,
Handing over responsibility to the oven to do the “work”,
Slow-cooking in response to the mood where it’s too hot to move any faster than slow.
Our meal too preserving energy,
Eating dessert and dinner all at once.
‘Recipe’
In a deep baking tray:
1x golden nugget pumpkin, halved and de-seeded
A handful of white peaches, whole
1x pork shoulder (around 500g)
1x onion, quartered
4-5 cloves of garlic, peeled
A few sprigs of thyme
A few sprigs of rosemary
Pinches of lake salt and freshly cracked pepper- rubbed onto the surface of every ingredient
Bake in a low oven, for about 2 hours. At the end grill on high until crackling forms on the pork (grill everything).
At the end of the meal, take the end of the sourdough loaf that is now becoming stale on your benchtop, and mop up the deliciousness left on your plate.
We mill some flour, and mix up a new loaf of sourdough bread, sitting it on the bench to ferment.
︎