Kangaroos and an unexpected redecoration at the diner

So, we did get to the mini kangaroos. It’s a private breeding farm though, so we couldn’t go in and pet them. Booooooo. But there’s a lot of fencing, so we could peek in any way. The farm also has Japanese Cranes, Ibises, Avocets, Wallabies Flamingos and other Cranes. The Japanese Cranes are threatened with extinction and the farm is apparently ideal for good breeding.

The meal was as mouth-watering as the first time we went there, but with a little twist… They renovated. When we were there before, when it was all Loosey-Goosey/country-kitchen-looking, I had expected to maybe get some watery soup and stale breadsticks, but the menu offered up a vegetarian dish of mushroom ravioli with truffle oil, arugula and parmesan…needless to say, I was stunned at how delicious it was. M’s satay was equally delicious he says. So, they changed all the Loosey Goosey decor, got rid of the dusty table props, they painted, stained and changed the lighting…making it look like the food they serve.

In the car, as we left, our favourite ‘local’ radio station was honouring MCA, so we Beastie Boys’d it on the way home.

Along the way I was reminded of this song that I remembered of a sock puppet getting down to electronica and we looked it up when we got home. It still makes me giggle.

SUCH an adventurous day, she said with unmistakable sarcasm. : )

Here’s the kangaroos/wallabies, birds and the restaurant of surprises.

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These are Salad Days

Last night I made the most yummy-licious salad I’ve had for a lonnnng time.  Recipe below (with my changes in red…there’s ALWAYS changes!).

PASTA SALAD WITH SUN-DRIED TOMATOES + SPINACH
Preparation time: 20 minutes  |  Total cooking time: 12 minutes  |  Serves 4-6

500 g  farfalle (butterfly pasta) or any one-bite pasta
2-1/2  spring onions
60 g (2 oz) sun-dried tomatoes, cut into strips (and left to soak in a boiling water bath for a few seconds, just to pump them up a bit)
500 g  fresh spinach, shredded
4 tablespoons pine nuts (I added more and toasted them first)
1 tablespoon chopped fresh oregano (meh, I just used 1/2 T dried oregano –who has fresh oregano on hand?!)
Grape tomatoes and slivers of parmesan to top the salad.

DRESSING

1/4 cup  olive oil
1 teaspoon chopped fresh chilli (I don’t typically have fresh ones lying around, so I just sprinkled in chili powder until I was happy with it –maybe 1/4 teaspoon
1 clove garlic, crushed (since it’s going in fresh I used a medium one crushed in a garlic press)
salt and pepper

1. Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain and rinse well under cold water. Transfer to large salad bowl.
2. Trim the spring onions and chop finely. Add to the pasta with the tomatoes, spinach, pine nuts and oregano.
3. To make Dressing: Combine the oil , chili powder and garlic, salt and pepper in a small screw-top bottle and shake until well combined. Pour the dressing over the top of the salad; toss well and serve immediately. (Leftovers went in the fridge for one day and it was still delicious!)

Today I made a two-bean salad with corn and cilantro. 

I also made more of my absolute favourite dressings with tahini that I use as a dip or in a spinach salad. I will write out and post soon.