This is our favourite beach, which is called Mullaloo It is about 10 minutes drive from our place. Each year we know it is summer when we can get down to the water's edge and walk on hard sand with our shoes off. In winter you can't do it -the beach is narrow and steep, but summer changes everything- the beach gets wider and flatter.
We walk here as often as we can -early in the morning before it is too hot. About an hour to walk to the rocks and back, then home for coffee and the rest of our day. We have done this three times since last Friday!
The weather suddenly turned into summer a week ago. It had been very wet, then suddenly we had 36 degrees Celsius, we were wearing short sleeves and putting the ceiling fans on.
The shade sails had to go back up around the house.
We are very pleased with the way our grapevines are growing over the pergola on the north side of the house, and creating cool green shade over our windows. These grapevines have only been here about 18 months. I expect that, the way they are growing, we will have full shade cover in about two weeks or so. This will provide natural air cooling over the summer, but still let winter sun in.
There are bunches of grapes forming too!
The jasmine on the back fence by the patio is perfumed and lush at the moment.
Dora needed to go to the vet for her check-up. After winter she always has a few knotty bits in her fur near the base of her spine -she just can't manage that part of the grooming task. The vet cut off the knots -but was able to leave most of her fur on. She looks OK from this angle!
As it is summer we are turning our thoughts to everything cool and summery. This wonderful book 'Honey from a Weed' by Patience Gray is so much more than a cook book- is full of inspiration in the ways we can use our locally grown foods in new ways. Here in Perth our climate is similar to the Mediterranean -we can grow citrus, pomegranates, fennel, olives, thyme and rosemary, for example. If your library can get you a copy- I recommend it thoroughly.
Another thing full of inspiration is the SBS new series of Food Safari . I get so inspired by the ways we can create simple and nourishing food using the cuisines of our world, brought to us by Australia's rich refugee and migrant cultures. Tonight I am going to make a noodle soup with tofu baked in the oven, and served with bean sprouts (home sprouted) and crispy fried onions. This will use some of my newly growing warrigal greens . Fabulously nutritious food which costs very little.
We are so lucky to live so close to this coast! If you are looking for us over the next few months, I suggest you start here!