I hope that this title got your attention. Getting sneaky is how we get buy!
This is about resurgence of my passion.
My pre-passion mulling over period came to an abrupt end when I buttered my toast this morning. I was smiling in anticipation of a great gobbet of our New Zealand made lemon curd on top. Never smile at a crocodile, it will get there first! The cupboard was bare! I had to make do with Anchovette fish paste.
This obviously called for immediate action to avoid any further disappointment.

We are blessed in Queensland by an abundance of passion fruit; so many that even friends and neighbours are full up. So I have essayed into beneficiation – Clem Sunter’s answer to South Africa’s reliance on primary industry; Australia should consider it.
I sprang into action: to Google for a recipe and the cupboard and fridge for ingredients.
Now Baby Boomers men will understand that the challenge before me was of some magnitude. Particularly we who originated in the Dark Continent were not equipped with culinary skills of any sort. The more progressives had mastered making a cup of tea and operating a toaster quite successfully.
In my retirement I have taken steps to avoid stagnation by writing blathering blogs and amazing autobiographies. But now I have experienced… YES, I will confess – a new passion which has brightened my life appreciably.
I am talking about the kitchen arts: those that our wives and daughters absorbed from an early age from their mothers and grandmothers. Whereas when Mum was cooking, boys’ focus was who got to lick the bowl and the biggest slice; girls noted utensils and spoon sizes, pot size and the advantages of butter and how to whisk eggs… the list is long.
So, Dear Readers (those who are still with me), you may agree that the challenge facing me to ensure never having to endure another disappointment in much anticipated indulgence, was great. It may even have daunted some.
By googling “passion fruit curd” I was blessed with about 4,230,000 articles… I read the first three and being health conscious, I chose the one with only 1/4 cup of sugar.
The recipe required in addition:
4 egg yolks
6 tablespoons of unsalted butter
juice of 2 lemons
1/2 cup of passion fruit pulp
What could be easier than that?
Huh! Have you ever tried to separate egg yolks from the limpid, runny stuff, without getting egg shell in the mix? … and pips out of lemon juice after it has been added to the sugar?
What’s a double boiler?
What if you have no unsalted butter AND no whisk, which you discover only after you have started mixing the stuff …
In my passion, I took the bit between my teeth and combined pulp and sugar and warmed it over a bowl in a pot of boiling water (ingenious, I know).
I managed to separate most of the yolks and whipped them with the lemon juice (only a few pips remained) and I mixed it with the passion fruit, then added the cubes of butter slowly, while whisking the mix until they melted…To demonstrate my nonchalance at my new found prowess, I made a cup of tea and sterilized an old coffee jar at the same time. Multi- tasking I believe it is called.

A prime aspect of this curdling process is whisking, which is required to be continuous. Imagine my horror when someone knocked on the front door! I had to remove the pot from the flame, attend the inquiry (can I clean your gutters ?) and dash back to resume my whisking.

New-fangled culinary technology does not faze me – I even managed to take the temperature of the cooking curd as I whisked.
Once it reached 160 deg F, I whipped it off the stove and jarred it! I tell you now whisking for about 20 minutes requires perseverance and some endurance.

But I did it … and I got to lick the bowl and the spoon.
I am passionate about cooking …
Beware! Beware!
His flashing eyes, his floating hair!
Weave a circle round him thrice,
And close your eyes with holy dread
For he on honey-dew hath fed,
And drunk the milk of Paradise. *
*Samuel Taylor Coleridge
At the end of the street, two stone curlews freeze and pretend invisibility. Lulu suspects something but is not sure.
silly ducks that think I am a feeder. I am not.
Lulu tries to ignore the purple swamp hens (pukeko in New Zealand) who gallump across the path on t
heir long feet and the bush turkey scuffling on its mound of leaves which it uses to keep its eggs warm.
In the early morning we are stridently informed by the blue ring-necked lovebird that there are insufficient sunflower seeds for breakfast.
A sudden intensified chattering and shrieking from the local noisy miners indicated that there might be a snake about. Sure enough – coiled on a branch above another seed feeder is our local carpet python. Still a youngster at about two metres and the thickness of a pick-handle, his brown paisley camouflage makes him nearly impossible to see.
attracted a flock of correllas, which circle above like helicopter gunships, adding further creaking shrieking.
Eventually they all get bored and move off, leaving only the Lewin’s Honeyeater which chatters on all day every day, a Spangled Drongo and
the crested pigeons (kuifie duifies) which are practising for Spring because the sun is out.
close attention of the persistent and clearly hungry butcher bird.



The self-drive car whizzed off, covering the 10 km distance in 8 minutes, while I flipped through my voting preferences on the issues before e-Parliament.
steak – the new worm algae protein meat barbequed magnificently and gave me a perfect medium rare. The Bar took a box of my tamarillos, pawpaws and apple chives in exchange.
ces sufficient to supply the sixty-five families that now shared the Bahr Place precinct.



wonderful books about myself and sniff the subtle anisescent of the spring flowering mimosa on the wattle trees.
Of great joy right now is the bright colours of my nasturtiums, which are nearly my favourite flowers now, especially as they are entirely edible: flowers, leaves and seeds



e too many allowances, the return swing becomes very lumpy – ask the US Democrats!

Bauhinia, the purple herald is in flower.
had an accident here before
re…