The Native Iowan

Thursday 24 December, 20:20. 1pm:

I sit and wait an hour until my next cooking task. I shall start a running commentary as I carry on….

In the kitchen I have 4cups of yeasty flour rising. It’ll be a long process before it becomes fresh baked pastry Cmas morn.

In the oven, 4-5kgs/ 10lbs of beast on the slow roast.

In an hour I’ll check the processes. I expect the beast to cook for a long-assed time. Soon we’ll get the potatoes n punkin, carrots n garlic ready to add. I’ll start the tedious process of draining and clarifying the drippings and juices. In 6hours we’ll have a good roast supper ready.

The flour will rise soon enough, but I’ll just knock it down, then let it rise again. Eventually I’ll roll it all out and lay it on baking paper, pile it all up then pop it in the freezer. Early morn we’ll let is thaw and rise then do the cutting and filling and baking. My Mom used to do that. I remember her and Granny freezing trays of rolls and bread and pastry. Pull one out, let it thaw and rise, you got fresh baked bread.

4cups of flour is gong to make a pile of goodies.

I am going to gloat a moment, perhaps even crow… Where I come from “bragging” was at times called “crowing”.

18year old Angelopolous has been struggling to find motivation to find a job. He has successfully completed his 12thyear of formal education. Has applied for further education, and has been hanging around. Supposedly looking for work but unable to do the work required to find work… So I sent him down the road to the local burger joint. A place that sells 1000kgs/ 2200lbs of hamburgered meat a week. Or, perhaps they did before the Kung Flu. They’re busy now but not as busy as they have been.

Check out… https://www.ricksgarage.com.au. .

I know the owners well. Told them I’d send Mr A down for a test run as a kitchen-hand. He Strats full time Sunday.

And I was right, correct, factual… when I told Angelo to walk down and just tell the boss you’ll do anything, anytime. I was right.

CRRRROOOOOWWWWADOOodledooo…

455pm: Been busy.

The beast is slow cooking. Another couple hours or until the punkin n spuds are cooked.

950pm: Supper complete. All was very good. Plenty of leftovers to process. Leftovers are good.

So my day is about done. Its been a very good day. Tomorrow will be fun. I’ll wake 5am or so to do the breakfast baking.

And all is well with the Universe.

Smiles all around.

Merry Christmas to all and to all a good night…