Dave Riley's Page

I think I have made the transition to 'flat breads'.

It all began with my passion for Knäckebröd (Swedish style rye crisp [as in flat & hard] bread)...

Still make 'em. Still love 'em.

Gotta  always have  Knäckebröd on hand.

With the invested practice I can quickly put together a batch of these…

After harvesting the Vetiver hedges for mulch, I approached a level of neatness and order that I, for one, am not used to.

It may not be topiary but the plan is to take the trimmed hedges to a height that will keep the chooks off the beds when they free range.…

Since I'm now working on a couple of Vetiver projects around town, I thought that -- with the impending growth season -- I'd launch forth in a community friendly way.

I won't have enough stock if my foreshore restoration/protection plantings survive the sand, King tides and any storm surges. I'll sure to have my…

Neighbours are moving overseas so, as befits the occasion, a garage sale was called.

And I got myself a bar fridge el cheapo.

You are looking at  my new home at home for kimchi, sweet pepper paste and sundried tomatoes -- with fermented squid on the bottom shelf.

[I haven't had the…

I spent last night outback on the veranda making a batch of kimchi from 4 wombok cabbages. The radish, spring onions and carrots  that I used were my own outback harvest.

The complication is that when I ran out of on-hand supplies I had to venture out into the darkness and pouring rain to pick some more.

My previous batch was made from my own cabbages but none…