the Bat Cloud!

So my amazing sister has been feeding me with a steady diet of awesome … well forever … but more recently fascinating digital things. Digital things that include over 60,000+ years of astronomers, collaborative digital art, nonlinear culture, etc.

Today’s feast was the bat cloud.

… and I’m not going to even explain it. I’m going to leave your journey to you.

But on brand I am going to tangent off about myself.

There are many things that I love about my sister, and what’s on my mind at the moment is that gold that drops without need of preamble and context. The context is largely unnecessary in a lot of neurodivergent conversations. Especially the ones that fall in the category “I found this shiny rock that I want to give it to you.” They are the start of a conversation and add to your dialogue that may have been on hold for minutes, months or years – it’s irrelevant. The relevance is that it’s additive. It’s an instinctual “Yes and…” game.

Recently, we were talking about the indigenous astronomy from an article. Astronomy is very helpful as a calendar to track seasons, and in the outback sky the viewing is pretty incredible. The Boorong constellation Djuit – the red backed parrot contains Antares – referencing both the red supergiant star (α Scorpii A) and it’s bluer companion (α Scorpii B) representing the male parrots red back and blue halo feathers. Ngarrindjeri call Antares the “red man” (Waiyungari) and talk about its changing brightness in the stories.

Indigenous Australian calendars recognise as many different seasons as the region produces. The Tiwi seasonal calendar has 3 major and 13 minor seasons as fits their tropical island climate. The D’harawal calendar has 6 with rules and observations that are relevant for where we are on the south east coast. Ngoonungi is when the flying foxes appear just before the end of year heat starts.

Serendipitously after my conversation with my sister on indigenous astronomy I was at Sydney Writers Festival where I happened to catch Bruce Pascoe and Ray Norris talk about their latest book on (you guessed it) Aboriginal astronomy, Big Sky. It was a fascinating talk full of nuance and the wonderful dry humour of Bruce. Big Sky was unsurprisingly scoped up from the festival bookshop but I managed to get a book signed for my nephew over in the Northern Hemisphere.

Tagine

So while Sim’s studying for her big film next week and I’ve had a day off I thought I’d make this Apple and Pork Tagine. We’ve had this Tagine for a couple of years but amazingly never gotten around to using it. So with some spare solo time on my hands I thought I’d make this. Note that I’m making it as we speak and I stole the recipe off the interweb and messed with it a lot.

I’m going to make a ricotta & blueberry strudel for desert.

I’ll let you know how it goes

250g pork fillet
1 tbs plain flour
2 tsp olive oil
1 red onion cut into 6 wedges
1 bunch baby carrots,
1/2 tsp ground ginger
1 tsp ground coriander
1/2 tsp allspice
1 tsp rosemary
1 cinnamon stick
3 cloves
1 1/2 cups low salt vegetable stock
1.5 royal gala apples
Fresh mint and parsley
Slivered almonds

Method:

Cut the pork fillet into strips about 3cm thick. Place flour in a shallow dish. Season with salt and pepper. Dip the pork into the flour, so it’s lightly coated. Shake off any excess flour. Heat olive oil in a flameproof casserole dish, over a medium-high heat. Once heated, add the pork in small batches and cook for 2 – 3 minutes, until browned on all sides. Transfer browned pork to a plate and set aside.

Turn the heat down to medium – low. Add the onions and carrots to the pan and cook gently for about 5 minutes, stirring occasionally. Add the pork and spices to the pan and cook for a further 30 seconds, until all the ingredients are coated with the spices. Add the stock and bring to the boil. Turn the heat down, place the lid on top and simmer gently for 15 minutes.

Cut the apples into quarters and remove the core (leave the skin on). Add apple to the pork and vegetables. Stir gently and then replace the lid. Continue cooking for another 15 minutes, until the pork is cooked through.

To serve: Remove the cloves and cinnamon stick, and serve on couscous.