This was published 3 years ago
Cat call
Agnes’s cat, which had never previously visited, mewled at their sliding door.
Rosalie gave Finn a quizzical look and let the cat in. It settled on their couch. “Make yourself at home,” Finn quipped.
Ten minutes later, they heard sirens.
“Is that smoke?” Rosalie said, sniffing the air.
She leant out the front door to see Agnes’s house in flames and two fire engines racing down their street.
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“Holy shit, Finn! It’s Agnes’s place!” Finn rushed towards the door, but was halted by a ridiculous notion.
He turned to the cat. It eyeballed him coldly. A shiver ran up his spine.
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Lamb, beef and vegetable sausage rolls
I always like to up the vegetable content in my sausage rolls, which you hardly notice, though it lightens and balances the meat filling. These also contain aged cheddar, which adds depth of flavour, and pistachios for texture and, well, nuttiness. Find the best puff pastry you can for these; you can now buy quality, all-butter puff quite easily. If you happen to have a good local baker, they might even sell you some – this is something I do when I'm short on time.
Strawberry, elderflower and pistachio cake
This is a pretty – and easy – spring cake that's perfect for afternoon tea. I love the whimsy of strawberries sliced into thin circles like pinwheels, but other berries (stirred in whole) would work, too. Rubbing the zest into the sugar, even for just a few seconds, releases its fragrant oils and complements the subtle elderflower. Flaked or slivered almonds, if not as green as the pistachios, would also work well to provide crunch against the delicate berries and sponge.
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