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An Old Town, Baby Birds & Savory Scones
Last weekend Mikey and I headed to the old beachside town of Port Adelaide. It is Adelaide's main port where all the huge boats dock, and has heaps of lovely old buildings like the one below.
  Right next to the river is a big market, as you can see below its two storey. Its alot of fun to browse through, but I find it a little expensive usually.  Upstairs in the market is a vintage shop which I would sometime like to spend more time browsing through, not wanting to make Mikey stand and wait for me.  They have SO much stuff, dresses, hats, bags, shoes, jewellery. I also like these type of stalls which sell old china, cute biscuit jars and teapots. About 3 months ago my mum decided to purchase an avory and 2 canaries and 3 finches. The birds were still quite young when we first bought them, and after the female tried to make a nest everyday for about 3 weeks with no success and she laid her first egg which fell and broke we decided to give her one, and to our suprise the canaries had produced four more tinsy tiny blue eggs!After about two weeks they started to hatch, here is a photo of the first two which hatched, their eyes are still closed over and they usually have their beaks in the air like this...  Arent they ugly?Here are the parents, its so sweet the daddy bird goes and collects some food and brings it up to the mummy bird and feeds it to her and she then feeds it to the babys. Here he is feeding her...  And here is one of the pretty male finches which shares the avery. After eating at a cafe recently and having savory scones for lunch, Mikey and I decided to make our own. They turned out really well and went perfectly with the tomato chutney we purchased from the Port Markets.  The recipe was from September 2006 edition of Delicious magazine, but we made lots of changes. Savory Scones Ingredients 4 C self-raising flour 1 tsp baking powder 1 tsp cayenne pepper 100g margarine (plus 1 Tblespn extra) 1 Tblespn raw sugar 1.5 C milk (we used rice milk) 1 handful nutritional yeast flakes (in place of cheese) a few stalks of fresh basil, chives, parsley and oregano, chopped 2 onions, chopped 1/2 C canned corn 1/2 C sliced black olives Salt and pepper - Preheat oven to 180 degrees C, line a baking tray with baking paper and dust lightly with flour. - In a saucepan add the chopped onion with the tablespoon extra margarine and the sugar, cook on low heat until browned, then put aside. - Sift flour, baking powder and cayenne pepper, then rub in the butter with your fingertips till it resembles breadcrumbs. - Stir in yeast flakes, corn, hearbs, olives, salt and pepper and the cooked onion. Add the milk, cutting into the dry mixture with a knife until just combined (don't overmix). - Dust your hands with flour, then scoop out the sticky batter onto the cupboard, gently shape into small flat balls and brush the tops with milk. - Bake for 20-30 minute, or until puffed and golden. Remove from the oven and leave to cook on tray. 
 related searches : Old Town
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