It is wet. I am standing inside a room dripping with water from its roof. Inside this little cottage, the smell of wet woollen rug and the metallic sound of water hitting metallic surface was overwhelmed by the sense of quiet that blanketed the room. I am in a dream, someone else’s or mine or ours meeting in this other worldly space it’s difficult to tell.
They say that a picture tells a thousand words, but I dare say experiencing an art work is a hundred thousand more. The Art & About installation work “I wish you hadn’t asked” is one which will likely haunt me in odd moments and several future dreams (rain coats optional).
There is a moment in a relationship when something is said, or done, that can’t be taken back; then the rot sets in. Step inside this ordinary house where rain pours inside its walls, slowly destroying the private world within. Raincoats provided.
A word of advice for those who turned up expecting fireworks on the first day of Art and About, don’t. There are things around, but the programme on the first day felt a little bare compared to the lists of exhibitions and events listed in the catalogue handed out by helpful volunteers. Some of the exhibitions are so subtle you are likely to miss, like the smiley road signs posted close to Hyde Park. What you should do is come back multiple times and see all the facets of the Festival.
And now back to our usual Meatless Monday program. Today’s recipe being Pear & Raspberry Bread. The original recipe comes from Coles, and can also be accessed here.
- 825 g can pear halves, drained, juice reserved (1 large Coles can)
- 1 1/2 cups self-raising flour, sifted
- 1/3 cup brown sugar
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/2 cup frozen raspberries
- Preheat oven to 180 °C or 160 °C fan. Grease a 15cm x 25cm loaf pan and line with non-stick baking paper.
- Puree half of the pears and chop remaining. Measure pear puree in a jug or measuring cup and add enough reserved juice to make up to 1 cup.
- Place dry ingredients in a large bowl. Add egg, oil, raspberries, pear puree mixture and chopped pears. Gently fold together until just combined. Fill prepared loaf pan. Bake for 60-65 mins until cooked when tested. Cool bread in pan. Store in an airtight container.
A few notes about this recipe. This bread is incredibly moist, so much that I wonder whether adding another 1/2 cup of flour will not go amiss. Next time, I would try not pureeing the pears, I don’t think it’s actually necessary as the canned pears are quite soft. I will definitely recommend pureeing fresh pears though.