When your Grandpa and I were first married back in the deep, dark 70s, we were deeply darkly broke. As a result we were very much into what is now called “vintage” but back then was called “second hand” and “cheap” and, more often than not, “crap ”.
This is why we ended up with a hand-painted yellow fridge with a freezer the size of a shoebox and a pull-down chrome handle that nearly took your arm off if you weren’t of alert disposition.
You were supposed to defrost this freezer box once a week by turning the power off at the mains and letting the melted ice drip into a tray.
But seeing as I’d failed to graduate from the June Cleaver School of Housewifery, I defrosted it every six months using bowls of boiling water and a really big knife – because by that stage the freezer box was so frosted up it was the size of a small igloo.
The trick was to hack off the ice in lumps without piercing the pipes, because the coolant was in the pipes and the coolant contained chlorofluorocarbons and if the chlorofluorocarbons had escaped they would have taken out the entire upper atmosphere, not to mention Nanna.
Reading this you probably think that life was very exciting back in the 70s.
Well, you’re right.
Remind me to tell you one day about ironing your hair.
I hadn’t thought about that yellow fridge in decades but then the other night I made Carrot Risoni and it was the exact same colour.
It also looked suspiciously like that great 70s staple, Rice-a-Riso, the favourite dinner-in-a-box of discerning newlyweds who had $2.70 left in the bank and four days to go until pay day.
It got your Grandpa and me thinking about all sorts of 70s things – things that are probably best consigned to the mists of time but I’m going to tell you anyway.
Things like curried sausages, cassata and Camp Pie.
Polony and Ricecream.
Tab, Kola Beer and Passiona.
Sugar Smacks, Frosties and Monbulk jam in a big tin.
Smoked oysters on top of Arnotts Counter Biscuits.
Ben Ean moselle.
Choo Choo Bars.
Luckily, the Carrot Risoni (or orzo as it’s called outside of Australia) doesn’t taste anything like Rice-a-Riso.
It is seriously delicious – very light, very comforting – and my new favourite dish.
Risoni/orzo is rice-shaped pasta and it’s great for someone like me, who’s yet to meet a risotto she actually likes.
This recipe is from Monte Mathews’ food blog, Chewing the Fat, which you’ll find here.
170g peeled carrots
1 cup risoni (rice-shaped pasta; about 225g)
1½ cups water
1¼ cups low-salt chicken stock
1 large garlic clove, minced
¼ cup grated Parmesan cheese
2 tbsp chopped spring onions
1 tsp minced fresh rosemary
Place carrots in a food processor and pulse until they’re finely chopped.
Melt butter in a heavy medium-sized saucepan over medium heat.
Add risoni and carrots and sauté until risoni is golden, about 5 minutes.
Add the water, stock and garlic and cook, uncovered, over medium heat until all the liquid is absorbed, stirring frequently, about 10 minutes.
Stir in Parmesan cheese, spring onions, and rosemary.
Season to taste with salt and pepper, and serve sprinkled with a little extra minced rosemary if you like.
By the way, I secretly love June Cleaver (aka Barbara Billingsley).
God knows why she didn’t achieve icon status like Audrey Hepburn – she was certainly a better actor (OK, Paddington Bear was a better actor than Audrey Hepburn, but you get my drift).
More importantly, June knew the value of a nice shirt-waist dress, a good home-cooked meal and a fridge the size of the Parthenon.
Here are some pictures in her memory.