sustain the use of Maori language and practices
customs and traditions:
traditional knowledge and customs
protection and promotion of the arts, songs, dance and folklore
preservation of heritage locations and structures
cultural legislative framework
economic value of culture:
what % does culture contribute to the national economy?
government of the cook islands | ministry of cultural development
A productive day in the Robinson household but probably best described as a bit of a lash-up! Credit to Waitrose Weekend and a Fiona Cairns recipe for the inspiration. Shot from a low viewpoint to disguise the fact that I made the roof pieces way too short and consequently they didn’t even get close to forming a ridge! Luckily I was able to use bits of chimney to close it up. If you need any DIY work doing then do let me know 🙂
Sadly, not a sharp shot — I’m continuing recent macro struggles with both choice of focal point and depth of field. Too many glasses of red to celebrate project completion was perhaps an excuse today 🙂
And …. how much sugar? We’ll be be buzzing for days after we get through this lot!
Canon EOS 5D Mark II
EF24-105mm f/4L IS USM@40 mm
0.5 sec at f/13
Potato gnocchi topped with a pork shoulder ragù made from scratch.
Take 3ish slices of thick sliced slab bacon and dice. Render off the fat and crisp in a stockpot or pressure cooker (pressure cooker is much faster when it comes to the braising step), and reserve the bacon, keeping the fat in the pan. Take one med large pork shoulder trim off excess fat and cube. Season with salt, pepper, and dust lightly with flour. Sear in the bacon fat in batches getting a great golden brown color, being sure not to overcrowd the pan will make browning easier. Reserve the shoulder and remove the casing of and crumble 2 spicy italian sausages into the pot and brown. The key to these one pot dishes, I’ve found, is being sure to brown everything thoroughly, but also making sure that the brown bits on the bottom don’t burn, those brown bits are what ties everything together. Reserve the browned sausage and sweat a finely diced medium onion and 4 minced cloves of garlic. Add about a tablespoon of tomato paste, heat through and deglaze with a half cup of a red wine, something fruity, not particularly tannic or acidic, dissolving the brown bits with a wooden spoon or a whisk. Add a couple of big cans of crushed tomatoes (San Marzano, preferably), two bay leaves, a dash of thyme, couple of cracks of black pepper, about a half tablespoon of oregano and all of the reserved meat. Bring up to a light boil and add salt. At this point you want to add enough salt so that it’s not completely bland, but you don’t want it to be "correctly" salted, you want it to be quite a bit under as water will evaporate as it cooks. If you did this in a stock pot, reduce to low and braise until the pork shoulder falls apart. If you did this in a pressure cooker, lid it, bring it up to pressure, and cook for about an hour. Salt and pepper to taste before serving.
I used a pretty generic recipe for the gnocchi. You can probably use any recipe you find on epicurious or foodnetwork.
1 carton (32 oz) Progresso® chicken broth (4 cups)
2 tablespoons olive oil
1 cup finely chopped onion
1 teaspoon finely chopped fresh thyme
3/4 lb uncooked pastina or other small pasta, such as riso
Salt and pepper
1 cup winter squash, roasted or 1 box (9 oz) frozen winter squash, thawed
1 cup cubed cooked turkey, plain or smoked (about 1/4 lb, if desired)
1/2 cup freshly grated Parmesan cheese, and a small piece for garnishing
1. Bring the broth to a low simmer in a saucepan.
2. Heat olive oil in a large sauté pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
3. Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
4. Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.