Allegory of the Kookaburra
For at least three weeks now, our house has been under siege by a young kookaburra. I can see him perched on his favourite tree, waiting for just the right moment to bang into the window.
Extremely territorial, this one must think his reflection is the enemy. Starting at half an hour before dawn, he wakes everyone up with a loud and unexpected "bang". This continues off and on all day.
Several times he has flown through an open door, flapping around the lounge
looking for himself in one of the windows or mirrors. Even caught him once,
put him in a red plastic milk crate, and invited the neighbourhood kids over for
a look.
Let him go later that day, with a stern warning. Soon though, he was back at it. One good thing, he won't go near the windows that have the red plastic milk crate in front of them.
Having learned to laugh at the bird brain, we offer his story to encourage
others to have a think?
Perhaps the perceived enemy is really an illusion?
Is it possible our biggest enemies are really ourselves, and our inability to see the commonality of all life?
Maybe one day there will be Peace on Earth, and Good Will Toward All?
??.
One of the best ways to express Good Will is to feed someone. Around here,
Lynne is famous for her holiday dressings. Usually she cooks them in a separate baking pan, so all the vegetarians in our vicinity can enjoy equally.
Though there have been moments when I was tempted to stuff the kookaburra with something like this, I assure you that I have thought better of
it, and will no doubt be sharing our Christmas tea with him as usual.
Much, much Love to all, we hope you enjoy your holiday season and take time to share something yummy with your fellow creatures.
Here is a new recipe just added to the website. A tasty twist to an old favourite:
JALAPENO CORNBREAD DRESSING
CORNBREAD:
1 cup plain flour
1 cup cornmeal or polenta
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk (or thin plain yogurt)
2 tablespoons melted butter
In a large bowl, stir together the dry ingredients. In a medium bowl, mix eggs with buttermilk and butter and pour over flour. Stir just to combine. Pour into an oiled 23 cm square pan and bake at 180 for about 25 minutes. Let cool.
Crumble coarsely to make 4 cups.
DRESSING:
2 tablespoons olive oil
1 cup finely chopped green onions
1/2 cup finely chopped celery
1 fresh red chilli, finely chopped (optional)
4 cloves garlic, minced
4 cups crumbled cornbread
1 tablespoon minced fresh sage
1/4 cup chopped coriander
1/4 cup toasted pine nuts
1/4 cup Byron Bay Chilli Company Green Jalapeno Chilli Sauce
1/2 cup vegetable or chicken broth
salt and freshly ground pepper
optional:
375 g sausage meat, browned and drained
Heat oil and saut? onion, celery, chilli and garlic until
vegetables soften, about 5 minutes. Put in a large bowl and
add crumbled cornbread, sage, coriander and pine nuts.
If sausage is used, add to bowl. Stir in the chilli sauce and add broth gradually until dressing is moistened but not soggy. Season with salt and pepper to taste.
Use to stuff poultry or thick pork chops.
This dressing can also be spooned into a medium baking dish, drizzled with melted butter and baked at 180 for 30 minutes.
Makes about 6 cups dressing
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