This was published 3 years ago
Drought breaker
He was driving through farmland when, for the first time in 40 years, Dean began crying. Howling.
Was it the inclination of the road, he’d wonder later, or suggestions made by the falling light.
Perhaps it was the mournful mien of those hillside cows, or Phoebe Bridgers on the radio.
Whatever it was, such were his heaving sobs, he had to pull over.
And there on the gravelly shoulder, it was as if decades of buried emotions rushed out of him in wet, viscous gobs.
When it finally stopped, he chuckled bemusedly, exhaled heavily, and put the car into gear.
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The October 29 EditionUp next
Rack of lamb with charred snap peas
It's around this time of year that we start to think about swinging the doors open and cooking outside again but, if the weather doesn't co-operate, it's good to know you can still make delicious, smoky seasonal fare in the oven. Spring is the best time of year to be eating lamb and it's especially good when accompanied by sweet, charred snap peas, potatoes and topped with garlic and tarragon butter.
Roast pumpkin soup
The sweetness of pumpkin works so well with the gentle warmth of ginger and subtle hint of curry. Roasting it first also deepens and enriches the flavour while reducing the water content, making for a more intense and hearty soup. You can serve this as is, but a dollop of yoghurt or a swirl of cream is a nice touch, and plenty of well-buttered bread is always more than welcome.
Previously
Is it acceptable for a waiter to taste your wine before they bring it to you?
This practice isn’t unusual – but why?
Paul Connolly is a regular columnist with Good Weekend.