BY THE TIME WE GOT TO WOODY WE WERE HALF A MILLION STRONG

Dear Amelia,
It’s the middle of the night and I’ve just got an email from my mate Martha Stewart telling me how to remember what colour my walls are.
“Never forget with this sneaky tip,” she writes.
“Write the paint name on a piece of tape and stick it inside a light-switch cover.”
You too could get an Organising Tip of the Day emailed to you by Martha.
All you have to do is have no life and visit her website and sign up.
Martha is tireless when it comes to her millions of fans, of which Nanna is one.
I was channelling Martha today because it’s your Great Grandma’s 80th birthday dinner on Sunday – a low-key affair, which is probably a good thing because Nanna is doing the food.
My day would have been a lot better if I’d got an Organising Tip of the Day from Martha saying, “Never forget to put the sugar in your mother’s 80th birthday cake or it will look like diarrhoea and you’ll have to make it all over again.”
But I didn’t and I did – as in, didn’t get the email, so had to make another cake.
On top of that, Carlton lost to the Gold Coast Suns.
Yes, the Gold Coast Suns. Shit, shit, shit. The shame.
Other things I have done this week: Went to Woodanilling with your Grandpa, who had to interview someone for a Science Network story.
I’ve never been to Woodanilling before and very pretty it is too.
If a bit on the small side.
There are approximately six things to photograph in Woodanilling.
I photographed five of them because it was pouring down and I got soaked and had to scurry back to the car before I could snap the Woodanilling Tavern which was gorgeous but doesn’t open until 4pm so there went my lunch plans down the toilet.
Here are the five things I snapped.


The post office.


The CWA hall.


The general store, which is now derelict (there were once FIVE general stores).


This lovely old church.


We went to Woodanilling (which is known as Woody to the locals) via Cranbrook, Tambellup, Broomehill and Katanning.
It took forever but was worth it because I hadn’t been through this part of the Great Southern for 30-odd years and had forgotten how lovely it was.
Speaking of lovely, here is a picture of your Grandpa doing star jumps in front of the Broomehill pub.


On the way to Woodanilling in the car, a bit of Crosby, Stills and Nash channelling started happening and I was singing, “By the time we got to Woody,” on a continuous loop in my head. It nearly drove me nuts.
We were gone for hours and hours and Ella wasn’t very impressed but at least she didn’t crap on the rug, which was a bonus seeing as how she’s 253 years old in dog years and no longer has any anal glands.
Nanna cooked a rack of lamb for dinner, which was delicious, and then was able to watch Bethenny Ever After because your Grandpa was buggered from all the driving and fell asleep in the chair.
Bethenny Ever After is a reality show that follows the life of Bethenny Frankel and her long-suffering husband, Jason, and her staff who help her run her business empire.


Bethenny is pretty, quick-witted, funny and a squillionaire. She’s also self-centred, whiny, self-indulgent, shallow and addicted to the limelight.
She’s appalling. Nanna loves her.
Unfortunately, your Grandpa doesn’t.
Nothing could redeem Bethenny in your Grandpa’s eyes, except for maybe ripping her tongue out with a pair of pliers.
He stomps his way down the passage shouting, “How can you watch this crap?”
Then he goes and sits in his little office, his TV tuned to the History Channel, and watches people die in German concentration camps.
What your Grandpa really does like is a juicy rack of lamb with a crumb crust.
Here’s the recipe.

PS: Want to know how many words of three letters or more you can make from the word Woodanilling? 105. At least that’s how many I got. Don’t you love long car journeys?

RACK OF LAMB WITH A CRUMB CRUST

Serves 2

1 rack of lamb (6-8 cutlets), frenched, with fat removed
olive oil
1 tsp mustard
1 slice bread
½ small clove garlic, crushed
½ tbsp finely chopped parsley

Put the slice of bread in a mini food processor or blender and process until you have crumbs.
Mix the crumbs with the garlic and parsley and a little olive oil to bind.
Set aside.
Preheat the oven to 200C.
Drizzle a little olive oil over the rack of lamb, put it in a baking dish and cook it for 20 minutes.
Spread the mustard over the top of the meat then press on the crumb crust.
Drizzle over a little more olive oil and cook for another 10 minutes, by which time the crumb crust should be golden-brown.
This makes pink, juicy lamb.
If you like it well done, cook for 25-30 minutes when you first put it in the oven.

Advertisements

2 Comments on “BY THE TIME WE GOT TO WOODY WE WERE HALF A MILLION STRONG”

  1. Donna Cobban says:

    I must have been in the same dream world as yourself. I went one better on Saturday, while making “Death by Chocolate” muffins, put in bi-carb instead of baking powder and had to make another batch for party goers arriving in 2 hours ahh! What’s a 17th without bicarb. I am so glad I am not alone in this madness. Hope party went well.

    • Michele says:

      The party was lovely thanks Donna and the cake went down a treat. I made Nigella’s Chocolate Malteser cake (for only the second time) and it was fab – so I take back every word I said about it being bland. The fault the first time must have been with the cook (surprise, surprise), not the recipe.
      My dad swore by bi-carb for bringing up wind. It certainly would’ve added a different dimension to your party if you’d stuck with it!


Please leave a reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s