Earlier this week I came across a hardback book among the many thousands that cram the shelves at Albany Drive-In Mart out on Albany Highway.
It was by someone called R. Moore and was titled Three Thousand Things Worth Knowing (Comprising valuable information, recipes and tables, for the mechanic, merchant, lawyer, doctor, farmer, and all classes of workers in every department of human effort).
It was a very interesting book, published by the Grand Union Tea Company in 1884.
I would’ve bought Three Thousand Things Worth Knowing if it hadn’t cost $25.
Not that I’m tight-fisted or anything, but because I knew it had probably been part of a deceased estate and would have been bought by the shop owner for about 25 cents (I have my limits when it comes to mark-ups – 10,000 per cent usually does it for me).
Anyway, the previous owner of the book had written something quite amazing inside the front cover, in pencil, in that formal, old-fashioned handwriting that always makes me think of your Great Great Nanna Ethel.
This is what he’d written:
Refer page 59.
How to cure Lockjaw.
It got me wondering how many people had to die an agonising death from what is now called tetanus before the publishing bloke at the Grand Union Tea Company said to the author, “Excuse me R. Moore, re page 59: I think you might need to re-work it a bit.”
This book also got me wondering why I don’t frequent Albany’s op shops and second-hand stores on a more regular basis, seeing as how you’re always guaranteed to find an absolute treasure.
Luckily, I was dragged around them all last week by your Uncle Paul, op-shop book browser extraordinaire, who is staying with us at the moment, having made the trip down after my 60th-birthday weekend.
It was fabulous, my 60th-birthday weekend – one of the best birthdays ever.
Three nights at the Hilton, and a wonderful birthday surprise organised by your Mum that involved being picked up in a stretch limo and taken to the beautiful Matilda Bay Restaurant on the river at Crawley.
The six of us (me, you, your Grandpa, your Mum and Dad and Uncle Paul) sipped champagne while the limo driver took us on an hour-long riverside tour before taking us to the restaurant.
Then we hoed into it again on the way back to the hotel, which was via Kings Park so we could enjoy the city lights.
Here are some (regrettably crappy) pictures I took with my mobile phone.
Your Grandpa gave me a lovely topaz ring and necklace for my birthday, topaz being the stone of true love, which not surprisingly made me cry like a baby (if you’re a good girl and stop climbing out of your new bed six times a night I’ll leave them to you in my will).
I even got a present from the Hilton.
One year ago on this blog: Salmon Puffs
250g penne pasta
1 tbsp olive oil
1 small onion, finely chopped
2 rashers bacon, finely chopped
12 button mushrooms, sliced
1 big clove garlic, crushed
1 punnet (about 200g) cherry or grape tomatoes
1 cup white wine
big pinch of dried, crushed chilli
mixture of grated cheddar and grana padano cheese (as much as you think your hips and heart will tolerate)
This is pretty basic but delicious – plus, it’s not sloppy (which I hate).
Fill a big pasta pot with water, throw in some salt and put it on the stove to boil.
Add the penne to the boiling water and cook for a minute or so less than it says on the packet (about 13 minutes).
While that’s happening, heat the oil in a big frying that has a lid.
Tip in the onion, bacon and mushrooms and fry for about 5 mins over medium-high heat, stirring, until they’re soft.
Add the garlic and crushed chilli and fry, stirring, for another minute.
Stir in the tomatoes and cook for another 5 minutes, pressing them down with the back of a wooden spoon so they split (a potato masher is also very effective).
Stir in the wine, lower the heat, cover and simmer gently until the penne is ready.
Preheat the oven to 190C.
Drain the penne and tip it into a big, shallow oven-proof dish.
Stir in the tomato sauce and as much grated cheese as you like.
Sprinkle more grated cheese on top and bake in the oven for 20-30 minutes, or until golden.
Eat with a green salad.