01 / winter grocery list

...I'm thinking onigiri, barley tea, bone broth spiked with lots of ginger, cheese toasties and ricotta ravioli

It’s a chilly Saturday morning, 11:46am to be exact. Adam and I went for a freezing swim down at our favourite little beach cove. The only reason I can convince myself to get in the winter sea is because there’s one steaming hot shower in the women’s change rooms. It’s honestly all I think about while I’m shoulder-deep in the cold. Still, it’s always worth it. You come out feeling wide awake and clear-headed.

I didn’t dunk my head under this time - it leaves me absolutely bone cold and I wanted to enjoy my coffee and raisin walnut bun without shivering through it. Our friends Holly and Frankie joined us today. Frankie and Adam have the sweetest relationship - I'll happily third-wheel them any day of the week.

When I got home, I ran a bath and poured in the last of the magnesium salts. The bone broth I’ve had simmering since yesterday is bubbling away on the stove - the house smells like cinnamon, layered with sweet, slow-cooked onion. So comforting. I’ll let it bubble away for a few more hours before straining and portioning it up.

I’ll freeze part of the bone broth and sip the rest this week on an empty stomach in the mornings. I’ll take some over to my friend Tab, who’s been bed-bound this week, and a jar to my beautiful Jaimie, who’s just a few weeks away from giving birth (!!). I’m about to have a new little bestie!

It feels wild to be at that point in life where my friends are having babies. I still feel 21 most days… but here we are. It actually feels really nice - grounding in a way I didn’t expect. That said, the only thing I’m feeling clucky for right now is tending to my 24-hour bone broth.

Okay, onto the grocery list!

Here’s what we’re craving this week:

• Onigiri

• Salmon and rice in the donabe – I might cook it with bone broth instead of water, make it more of a congee situation.

• Cheese toasties with pickled onion – for the footy tomorrow… (who am I?)

• Barley tea

• Sweet red beans – I’d trade chocolate for this any day. No idea why I don’t make it more often. I just want to have them on hand to add to things - my midday oats, a spoonful with afternoon tea, with warm rice... we’ll see what else.

• Ricotta and spinach ravioli

• Claypot fennel – a little side dish Adam’s keen to try out.

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Farmers’ markets (organic)

• Wild salmon fillet

• ½ loaf of sourdough

• Mandarins

• Oranges

• Apples

• Bananas

• Kiwifruit

• Celery

• Lemon

• Lime

• Brown onions

• Red onions

• Spinach

• Chives

• Fennel

• Ginger

Shops

• Seaweed

• Yukari seasoning (dried shiso leaf for the onigiri)

• Furikake

• Azuki beans

• Pearl barley

• Coconut milk

• Chia seeds

• Cheddar cheese / Comté

• Chilli flakes

• Peanut Butter!