It has been a very odd time…with holy week passing without really knowing it and then Good Friday and Easter Sunday coming and going without church or family gatherings. I emailed our local seafood provider to see if they were delivering and they were, so I placed an order.
I think it is really important that we try and support as many of our local shops as possible during this time, instead of relying solely on Coles and Woolworths – as we want the little guys to still be around when our lives return to some normality.
And normality won’t be that switch that just automatically is turned on. It can never happen that way. I think we need to grieve the loss of ‘normality’ and make the most of what we’ve been left with. Holding onto this idea that normality will be back in 2 weeks time is bad for your mental health – not to mention bad for the health and well-being of your fellow Australian citizens.
Life in lock down is tough – I get it. I understand it is hard to have all your children home and to home school and to work from home. I get it – I’m trying to juggle it all too. But just stay at home and follow the rules and think about the teachers who might be in the at risk groups, who are just asked to step up and forget about their own safety as they go through the school gates and social distancing and hand washing are forgotten.
Recipe: BBQ’ed Prawns
- 2 kgs of green prawns
- 1 head of garlic
- 1 bunch of parsley
- 1 lemon
- 1 red chilli
- 1/4 cup of olive oil
- Cracked black pepper
Remove the prawn heads and shell, leaving the tails on. Top with crushed garlic, parsley, lemon zest, lemon juice, chilli and olive oil. Season with cracked black pepper and allow to marinate for 20 minutes.
BBQ on a hot BBQ for 2-3 minutes before removing and devouring with crusty sour dough and extra olive oil and balsamic vinegar.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
