It seems there’s never a dull moment in Australia. Only weeks after we dried out from the last Queensland floods, we’re being hit again with bucketing rain, fierce winds, and more flooding. Roads that just reopened are back under water.
Thankfully things aren’t as severe as last month, but it’s still raining and the winds have picked up. We’re keeping a close eye on storm reports and watching the river levels in town and making sure we have plenty of candles and batteries for torches in case the power goes off for more than a few minutes at a time.
In the meantime, I am LOVING these cozy days at home.
Today I edited photos for various projects, secured three more writing assignments, then I pulled on Bear’s coat and hat and headed out into the rain.
Slipping and sliding in the mud, splashing through the puddles, I got all the animals fed, taking time to ooh and aah over our nine new baby Muscovy ducklings. They are the cutest little things, born right in the midst of a storm, looking like lemon yellow puffballs in a sea of mud.
Then I puttered in my garden, pulling plants past their prime for the goats to nibble on, collecting tiny cherry tomatoes, purple bush beans, and marking that gorgeous silverbeet for dinner tomorrow night.
It was so good to get outside in the fresh air, feel the misty rain on my face, and smell the loamy earth.
I’ve been making lots of hearty fare to keep us warm and nourished on these stormy days. Loaves of cranberry coconut bread for French Toast and olive pesto bread to go with Garlicky White Bean Soup.
Remember the White Bean Roasted Red Pepper Dip I made a while ago? Well, I followed through on my idea of turning it into a soup, adding more chicken stock, a whole lot more garlic, and a cup of artichoke hearts. It turned out even better than I anticipated and was so creamy Bear thought for sure it was made with potatoes instead of beans. We loved it, especially with toasted and buttered slices of Olive Pesto Bread.
What’s the weather like in your part of the world?
Garlicky White Bean Soup with Artichokes and Red Bell Pepper
4 cups cooked white beans (about 3 cans, drained)
1 can artichoke hearts drained and rinsed
6 roasted, marinated red bell peppers (capsicum)
6 cloves garlic, minced
1 tsp fresh rosemary or thyme, chopped
3 cups chicken broth
salt and pepper to taste
- Combine all ingredients in blender or food processor. Puree until smooth.
- When ready to serve, pour into saucepan and heat over medium-high heat until bubbling.