Tyroga – A Human Equivalent

Sad face, turns out Melbourne’s wild weather has impacted me. Here I was thinking how we out here in the west did quite well only getting tons of rain while the city was having hail stones the size of tennis balls.

But turns out my school, the Photography Studies College, has been taken out by the weather. They’ve shut down for the week (at this point) while they make emergency repairs. In their words the Photography Studies College was extensively damaged by the crazy weather.

Walking around the city today also showed a lot of damage in other places. A couple of stores had roofs that have caved in and Etihad Stadium (where we work) also saw some cave ins and were having works done today to fix up the damaged areas. But from what I saw it could take some time to do it.

Hopefully the work on PSC won’t take so long and I’ll be back at school next week.

Trudi’s Felt, originally uploaded by tyroga.

Well done to Trudi who’s following her passion and making things. This year she has taken time off from being a teacher to give being her own boss a go.

Trudi hand-colours all of her own felt in a big “cauldron” on her stove. They look great. It’s 100% natural wool.

So if you’re thinking about doing some crafty things with felt head over to Trudi’s Etsy store and grab some.

Yep signed up to the Photography Studies College yesterday to do the Advanced Diploma of Photography.

It’s gonna be awesome. Starts tonight and will be two nights a week (in two weeks), Wednesday and Thursday.

I look forward to filling in all the gaps that are inevitable with self-education.

As a bonus we get free use of the studios (they have two) after we’ve done our first practical lesson in them in about three months time. I’ll be going to town with them when I get a chance.

Have already been considering themes for my final year (maybe planning too early).

It’s a four year part-time course, with full assessments and full accreditation. It’ll be hard work no doubt but well worth it.

More info after tonights class where we run through the course structure. Fun fun fun.

Spinach Dip, originally uploaded by tyroga.

Last night we went to visit Troy and Renae in Ballarat and took a couple of dips with us. David made a Mexican three layer dip. And I made the Spinach dip from my Vego Cookbook that Nikki and Trudi made for my birthday.

Ingredients

• 1 cup sour cream
• 1 cup mayonnaise
• 250g frozen spinach
• 1 onion
• 1 packet Spring Vegetable Soup

Method

• Finely chop the onion and cook until soft
• Mix all the ingredients together
• Pull out the middle of the French cob and break into small dipping pieces
• Fill the Frech cob “bowl” with your dip.

Because of the size of the cob I made double the ingredients. Next time I think I’ll only do 1.5 cups of mayo. It can be quite tart. I also only put the one packet of Spring Vegetable Soup in as it was also strong in taste.

Sorry about the pic, the nature of the dip means I can’t prepare the final product and spend time taking photos of it. So took a couple of quick snaps while at dinner.

Kathryn shared a new site  with me today. And it’s awesome.

Glamour Photos features some amazing examples of what you can do when you really know what you’re doing, not just futzing around like me. I’d love to learn how to do some of these things.

The photo above is “Out of Shadows” by artist Aquamarine on Glamour Photos. See more by Aquamarine.

Seriously thinking about going into a little more debt to do the course at the Photography Studies College here in Melbourne. Seems like every man and his dog has gone there but at about $8,000 a year for 4 years it’s not something to take lightly. Of course I can probably right it off on tax as I DO occasionally do photography at work! Something to consider. But I have to decide fast cause it starts in a couple of weeks. Maybe it’s time I suffer for my art?

Asparagus Fettuccine, originally uploaded to Flickr by tyroga.

I’m not massive on tinned asparagus and next time might try it with fresh asparagus, of course the cooking time may be a little longer.

That’s not to say there was anything wrong with preparing this meal as directed below. I loved it and will definitely make it again. It was yummy.

While vegetarian, it’s not the best for the waist measurement with the cream and cheese but that’s what makes it so tasty.

Ingredients

• 250g fettuccine
• 30g butter
• 1 onion finely sliced
• 300g zucchini
• 1 cup cream
• 1 cup tasty cheese
• 340g can asparagus cuts
• 2 tbsp chopped parsley
• Pepper to taste

Method

• Cook your fettuccine
• Melt butter in pan.
• Add onion, cook over medium heat until cooked.
• Stir in zucchini and cook until tender.
• Reduce heat, add cream, cheese, asparagus and parsley.
• Stir to combine.
• Add pasta and stir through.
• Add pepper to taste.
• Allow to heat through and serve.

If you make it, let me know how you go.

Today is my 36th birthday, crap! I’ve been on the earth in this form for 36 years, what have I done with it?

Well if I’m honest not as much as I had hoped. If I’m even more honest, while at times I cringe when I think of all the things I wanted but haven’t done, mostly I’m thankful for how my life has played out to-date.

I have a loving partner with whom I’ve spent almost 13 years with, the best family I could ask for and awesome friends who really are more like extended family.

I don’t often celebrate my birthday, it is after all just another day. But (and thankfully) my friends remind me that it’s a great day to be thankful for everything I have.

Last night David cooked an amazing dinner, well when I say last night I actually mean he spent the entire day Saturday preparing and cooking dinner for seven. I’m aghast that I didn’t take any photos of the food. I was too busy enjoying eating it. He made three pasta dishes, including the pasta, and followed it up with home made banana ice cream and home made chocolate sauce.

My friend Andrew hopped a flight from Sydney and spent yesterday and today with us. It was great to finally introduce my Sydney friend to sone of my Melbourne friends.

This year I was treated with some lovely, thoughtful gifts. I never expect gifts, believing I’m lucky to have all the great people in my life, who needs to add to that with gifts. Having said that I’m always chuffed when a present comes my way. ;)

From Kathryn and John I got some flowers, boomerang magnets (she loves her crazy gifts) and some beautiful Burberry Brit spray.

Nikki and Trudi also had me gobsmacked with their thoughtfall gifts. As a recent vegetarian they’ve given me some of their favourite vegetarian recipes in a folder, all broken out into the sections for easy reference.

I also now have a great memory card game. As we get older it’s important to keep our minds active, Nikki clearly knows the importance of this and has recruited my family to help.

You can see from the photo above the effort Nikki has put into this gift, and I’m not lying to say even typing this I have a little flutter in my chest, wait is that a heart attack at 36?, no, it’s the realisation that I’m loved by my friends. The amount of time Nikki puts into these gifts is amazing, just look at it.

Not only has she sourced every member of my family (including pets), Nikki has also photoshoped them all so just the heads are in there. She’s also made sure the corners are rounded so they aren’t pointy and won’t hurt my ageing fingers.

But if you thought the cards were impressive, check out the container they live it. A piece of handmade art! I love the look of this game wallet, and love that so much time and effort was put into it by a very special person.

Today we went for breakfast and followed it up with a great lunch at the Bridge Hotel in Werribee.

So as I start this next year of my life, I’m joyous and grateful for everything I have and everything I’ve experienced in my life, so far. I know I have a long time ahead and can’t wait to see what’s to come.

Thanks to everyone who contacted me and sent messages today, it’s much appreciated and makes me feel special.

I could write a bunch about it, but just go watch the video http://www.apple.com/ipad

And yes of course I want one!

Things surely have changed. This photo is from the collection of my Great Grandfather, Ernest “Henry” Tomrop. Sometimes also know as “Harry” and “Tom”.

Ernest was one of 12 steel erectors on the bridge. It’s hard to believe, when you think of it, that 12 men were ultimately responsible for ensuring the construction of the Harbour Bridge went to plan.

While I have written about Henry before I came across some more quotes from him in the “Pylon Honour Roll“. They are from tapes recorded by Richard Raxworthy, the writer of the original piece that appeared in “The Sydney Morning Herald”.

Harry Tomrop (left) was one of 12 steel erectors. He had flown aeroplanes in the war and worked on new York skyscrapers. A strong union man, Tomrop was a key witness in the riggers’ fight for height money. He had vivid memories of his job: As a rigger, you’re here and there. You’ve got to do almost everything. They used to cart the sections out on big punts in the harbour and then we’d pick them up
… On a calm day we used to ride up. Our boys up top used to take them off
… One gang tightened the job up. It had to be thoroughly tight before you riveted it
… The noise was terrible at times. [Building] the creeper crane was one of the trickiest jobs in my life. You had to hang on by your eyelashes. You couldn’t stand. You had to hang on.
source: rr 1982 tapes 14/2, 15/1.

If you’re a vegetarian you’d better like Risotto.

The other night we went out and had dinner with Suez in Williamstown.

David and I were a little early and we took a walk down the road to see what I, as a new vegetarian, would be eating for the night. I have to say that you have to love risotto if you’re going to eat out vegetarian, cause that is the staple. In particular in Williamstown it is Roast Pumpkin Risotto.

I kind of imagine one giant pot of it in a back lane that all the restaurant staff running out and getting it from the one pot.

We went to Banque and had a great night, it was a gamble as it was completely dead, no one eating there when we showed up. Usually we avoid restaurants where there are few patrons.

After Banque we went to the Breizoz Crêpery and indulged in some amazing pastry dessert.

Not sure if we’ll go back to Banque, but Breizoz may become a regular place for breakfast and/or deserts.