Labour Day long weekend in Melbourne. It started at the Melbourne Ukelele Festival on Saturday morning. We saw a few interesting performances - loved the washboard accompaniment to one band and hearing Creep accompanied by ukelele - and I loved the ukelele artwork. The star of the show for me though was being in the Trades Hall Building, an apt place to reflect on exactly why we were celebrating Labour Day.
International Women's Day and asked what would be our wish for future generations, I piped up with "remember our history". I have written about this before. I would also say the same for the union movement. Too often I see people taking what we have for granted. Yet I fear that Edmund Burke was right when he said "Those who don't know history are destined to repeat it."
Enterprise Bargaining Agreement, I was very glad to have our union's support and very sad to see how few staff were members and yet happy to take the benefits of their advice and support.
WorkChoices showed that we shouldn't take them for granted. I am glad we have Trades Hall where we can remember these giants of the trade union movement in such a tangible way. We can see their names on honour rolls, the hollows in the stairs where they have trod, and a giant picture of Gough Whitlam covered in lipstick kisses.
the Descendants which was so amazing that the second film - Another Year seemed ho-hum in comparison. We also visited my sister Fran and her husband John who have moved back to Melbourne.
What do Ukelele Players Eat? by Rose Turtle Ertler. It includes recipes and reflections by ukelele players from around the world. It even comes with a CD of their songs. How's that for a quirky cookbook? I liked one recipe for a pumpkin soup with white miso. I also had lots of vegies to use as well as silken tofu just past the best-by date, a corn cob that Sylvia had rejected the night before and the last of my latest batch of tofu bacon.
Souper Sundays hosted by Deb of Kahakai Kitchen.
Previously on Green Gourmet Giraffe:
This time last year: CC Dried fruit and coconut balls
This time two years ago: Awards, happiness, quicklinks and a conference
This time three years ago: Broccoli Burgers are Winners
This time four years ago: WHB: In Search of the Nectarine
Pumpkin facon soup
2 tsp olive oil
1 onion, roughly chopped
1 celery stalk, sliced
1 carrot, peeled and roughly chopped
1 parsnip, peeled and roughly chopped
2 garlic cloves, roughly chopped
800 to 1kg wedge of pumpkin, peeled and roughly chopped
250g silken tofu
2 1/2 cups water
*1/4 cup leftover tofu bacon marinade, or thereabouts
1 1/2 tsp flaked salt
turn off heat
1 tbsp white miso
Tofu and corn topping:
1 tsp oil, or thereabouts
*about 10 slices of uncooked tofu bacon (or as much or as little as you have or desire), chopped
kernels of 1 cooked corn cob
*If you don't have leftover tofu marinade, you could add 2 tbsp soy sauce, 1 tbsp maple syrup and 1/2 tsp of smoked paprika to get a similar taste. You could also omit the tofu bacon and just use corn fried with a bit of soy sauce, maple syrup and smoked paprika.
Heat olive oil in a large saucepan. Fry onion, celery, carrot and parsnip for 5-10 minutes until soft. Add garlic and stir into mixture about a minute. Add pumpkin, tofu, water, bacon marinade and salt. Bring to the boil and simmer for about 20-25 minutes or until vegies are soft.
While the soup is simmering, gently fry the tofu bacon in the oil and when it is starting to brown, add the corn.
When soup is cooked, turn off the heat and put a few spoonfuls of the liquid in a small cup. Gently mix in the white miso until combined and return to the saucepan of soup. Blend until smooth. Serve warm with the tofu and corn topping scattered over the soup.
On the Stereo:
What do Ukelele Players Eat? - Various Artists