The cross was getting a spruce up in preparation for Anzac Day, chairs were being fixed and plants pruned. Every year I think I might like to go up for the dawn service, I'm sure its magical, and then I remember I'm not really much of a morning person.
The little Bowerbird was complaining of sore legs at the end of our walk so mum played chase with her. Amazing how little one's can't walk, but they can run.
On the way back down the mountain I had to stop the car, as I had spied something growing under some pine trees, and it is the perfect time of year. Mushrooms!
The little Bowerbird posed as a mushroom with her colourful friends.
I am so glad to live in a place that highlights the seasons, letting you know the earth is turning.
Fry arborio rice in rice cooker with olive oil until translucent. Add wine and stock and water (the same liquid to rice ratio you would use in your rice cooker). Give it a stir now and then (cheats risotto for busy mums).
Fry onion and garlic (still eating home grown of both although green shoots are beginning to appear in their middles). Clean mushrooms with a paper towel and paint brush. Add sliced mushrooms, salt and pepper, and cook for around 10mins. At the end add parsley, thyme and chives and 1/2 a cup of cream.
To serve pour sauce over rice, add parmesan and chilli to taste.
We also had some feta and olives on the side which I would have stirred through if I did not live with fussy eaters.
Linking up with Veggiegobbler's , although dinner was more foraged than grown.