It's the OUSA's Art Week and there are installations dotted around the campus. This one is particularly striking, as it's right on State Highway 1 - the main road that stretches the length of New Zealand.
Here's a closeup of the ape:
He appears to have been made from the interior parts of the car on which he sits! I rather like him, and hope he finds a permanent home somewhere on campus.
My bridge partner and I went out for dinner before bridge a couple of weeks ago - his wife was away and he couldn't be bothered cooking for himself; typical male. Anyway, we went to a wee café called Café Rue and had a lovely meal. With my starter paté there was a delicious caramellised red cabbage, and the chef was kind enough to give us the recipe when we asked what was in it.
I made a batch at the weekend - it's great stuff, it keeps pretty much forever.
Into a pot went half a red cabbage and an onion (supposed to be red but I only had yellow), a teaspoon of chopped garlic, half a teaspoon of chopped chili, 1/3 cup of cider vinegar, 1/3 cup raw sugar, 1/3 cup ginger wine, and a bit of salt.
I cooked it for a while, cursing myself for not using a bigger pot. Then I put it in my wok and finished cooking it.
I stirred in a 1/2 cup of apple and murtilla jelly (supposed to be redcurrant) and cooked it down until it was toffee-ish.
That's it - it's now in a container in the fridge, and a bit is making its way into my bento box and onto my plate with some regularity.
Caramelised red cabbage and onion
1/2 red cabbage, sliced finely
1 red onion, sliced finely
1 tsp garlic, chopped finely
1/2 tsp fresh chili, chopped finely
1/3 cup raw sugar
1/3 cup cider (or red wine) vinegar
1/3 cup ginger wine
1/2 tsp salt
1/2 cup redcurrant jelly
Put first eight ingredients into a big pot and cook for 20 mins or so, stirring often.
Add the redcurrant jelly and continue to cook until all the liquid has reduced to a toffee-ish consistency.
Store in fridge. You can use it cold or heat it up. Use it as a condiment or garnish rather than as a vegetable.
It's good with these little things:
Which are somewhere between a meatloaf and a meat patty. In my bentos I slice them and call them loaf.
Tamarillos are ripening in the glasshouse!
And sheep are ripening in the paddock over the back fence:
They were shorn on Saturday, which means lambing is imminent.