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Professional life and aspirations

29/12/2016

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Throughout my career and professional life (are they the same thing? – another question for another time maybe) I have been so fortunate and privileged to meet and work with some incredible people.

My adult professional working life (one aspect of a colourful tapestry that is the "DC story")  is summed up as having been a career in the health sector.  Yes, it has been diverse and some say eclectic, but, always interesting, rewarding and fulfilling with many opportunities having come my way.  However, at the moment, it is reflection on people that has absorbed my thinking.

After all, my work life is about delivering care to people, delivered by people and enabled and supported by other people.

In some ways this thinking has been stimulated by a conversation with Terry recently, after he had asked me “why do you still feel driven to do more?” 

Having worked through clinical, education, management and now executive roles, it may seem that the journey is relatively fulfilled.  But I don’t think or feel it is. It really has stirred up my thoughts, which I am not sure I am able to fully articulate yet. However a post on a blog of a friend, colleague and all inspiring woman I know in Canada; Barb Shellian, has really struck a chord.

She talked about courageous leadership and quoted a list of characteristics from Susan Tardanico (I confess, I did not know who this person was, but have since “googled”).

I liked the list and I started to think about this in context of what I still want to pursue.

Courageous leaders ………. (from Susan Tradanico via my friend Barb)

1.    Confront reality head-on.  Ditch the rose-colored glasses and face the facts. Only by knowing the true current state can you lead to a better place.
2.    Seek feedback and listen.  We all have blind spots that impact the way we interact with others.  Unfiltered 360-degree feedback is not always easy to hear, but it can breathe new life into your relationships and leadership style if you listen and act.
3.    Say what needs to be said.  Real conversations can be awkward and uncomfortable, especially if conflict is involved. Having crucial conversations helps cut through the smoke and move through issues. This also means having the courage to put your opinions on the table, even if they are unpopular.
4.    Encourage push-back.  Many leaders feel pressure to have all the answers. By encouraging constructive dissent and healthy debate, you reinforce the strength of the team and demonstrate that in the tension of diverse opinions lies a better answer.
5.    Take action on performance issues.  Confronting people issues is hard, which is why so many leaders ignore them until they become a toxic threat to the team performance. By taking swift action , you are helping yourself, the team and the profession.
6.    Communicate openly and frequently.   Keep the lines of communication open, even when you don’t know all the answers.  Courageous leaders refuse to hide behind jargon and wiggle-words – they use straight-talk and are not afraid to say “I don’t know.”  They also share information instead of hoarding it.
7.    Lead change.  In fear-based environments, it’s all about protecting the status quo. Envision a better way, a better solution, a better product – and approach it with determination and an open mind, knowing that it will be messy and that a mid-course correction may be necessary. Remember that you need to bring people along the change process for them to truly engage.
8.    Make decisions and move forward.  Especially in environments of fear and intense change, it feels unsafe to commit to a decision and move ahead. Avoid the crutch of ‘analysis paralysis’ and make the decision.  Forward movement is always better than being stuck in place.
9.    Give credit to others.  Let go of the need for praise and instead give the credit to those around you.  Remember that a good leader takes more than their fair share of the blame and less than their fair share of the credit.
10.  Hold people (and yourself) accountable.  Expect people to perform and deliver on their commitments, and have courage to call them out when they don’t follow through.  Remember that accountability begins with you – holding yourself responsible for modeling the behaviors you expect of others.

I think I am starting to get it.... 
​I want to be able to settle in my head and heart that I have achieved a worthwhile contribution. My contribution needs to be in harmony with the values that I feel are important and be making a difference in caring for people well.


DC
 
 
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12 days of Festive Cheer .... #2016_12 HAPPY – do happy 

25/12/2016

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The best treat you can treat yourself?  I believe,  it is to be HAPPY.
Do happy.  What does it take for you to feel really happy?

I know that for some people finding true happy can be a struggle, either physical, psychological or chemical. But if you can do happy …. Do it.

Finding something that makes you feel happy – like laugh out happy,  cracking up with my sisters or whether it  is a beautiful peaceful quiet spot that makes you feel inner soul happy, like a fireplace in a farmhouse in Provence. Just find it and feel it.

Family, friends or places – Whateevr it is, I just hope you know where your happy is.
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One last thought from me for this festive season, shared by my darling niece in law Carly and I don’t where it comes from …… but it is special…..

#allyouneedislove    #imagine

​DC 
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12 days of Festive Cheers …. #2016_11 Old recipes

24/12/2016

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For us Aussies, we know the reliability of good old fashioned CWA (Country Women’s  Association), The Australian Cooking Way and the Women’s Weekly, recipes.  Generally, they are not earth shattering science defying recipes, but they  are reliable.

We learnt to use them in home economics classes, way back when,  before they were cut from school curriculums. In recent time the resurgence of cooking shows, recipes books and food being a total lifestyle choice, means many of us are right into the food thing!!
S
ometimes the best treats of all is a trusty old,  fail safe recipe that is just good comfort food.
Here is one for you …… From the Australian Women’s Weekly.

Cheese and Olive Loaf
Ingredients
1 cup  self-raising flour
2/3 cup  coarsely grated parmesan cheese
2 tablespoons coarsely chopped fresh mint
½ tsp ground black pepper
1 cup seeded black olives, chopped coarsely
75 gm chopped mortadella
4 eggs beaten lightly
80 gms butter, melted
Method:
Preheat oven to 200C/180C fab forced. Lightly grease 8cm x 26cm loaf pan.
Sift flour into medium bowl; stir in cheese, mint, pepper, olives and mortadella. Add egg and butter; stir until well combined.
Spread mixture into pan; bake about 35 minutes or until browned lightly. Turn onto a wire rack to cool.

DC 
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12 days of Festive Cheer…. #2016_10  Do Lunch 

23/12/2016

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Be one of this people that just decides, at random  …. I will do lunch today. Then let yourself be surprised.

Do lunch somewhere you might not usually think of, rather than the local take away or sandwich shop. ….. Mind you I am a great fan of local sandwich shops, especially if you are supporting a local small business s and the sandwiches are big, moist and yummy.

Try a wine bar, noodle shop or food bus for something different.

Just treat yourself to something that is not the usual.  Of course, if permissible, a glass of bubbles or local wine is also an added treat.

DC 
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12 days of Festive Cheer …. #2016_9 Cheese or Dessert?

22/12/2016

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At the end a meal, there are two types of people; Cheese or Dessert people.  How fortunate I am to be such a unique character, that I am actually both!!

So it seems obviosu to me – have both.  If it makes you feel better – simply share with someone else.

Just don’t deny yourself the treat.

​DC 
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12 days of Festive Cheers  …. #2016_8 YOU …. Be kind to you.

21/12/2016

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Books. Movie. Eating. Shopping. Nothing.

Whatever it is that is the real treat for you, pop it into the diary to do it. Nurture your soul, recharge your batteries or treat yourself. However you wish to define it – take some time out to be with yourself.

For me the greatest treat of all – is the pure luxury to do absolutely nothing and just THINK undisturbed. Let my mind wander aimlessly with nowhere to go, no list to tick off and complete, no jobs that demand conclusion, no cooking to finish and no solutions to be found.

Now this is a real treat …. Any day of the year – if you can schedule the diary for it to happen – do it!

​DC 
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12 days of Festive Cheer …. #2016_7 New food

20/12/2016

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Some days it is simply easier to prepare and cook the foods we are familiar with. For me, a "trick or treat" can be trying something new or not tasted before.  More times than not, it is a treat rather than a trick. That is, new food tastings are pleasurable and not yucky and certainly that is what happened the first time I tasted celeriac.

An unusual looking food, but very versatile and with a unique taste.  This is a recipe from the very enthusiastic Jamie Oliver. A very easy recipe that takes less than an hour.

Apple & Celeriac Soup
Ingredients;
•             4 tablespoons of olive oil
•             2 onions, peeled and sliced
•             1 celery stalk, roughly chopped
•             1 celeriac, chopped
•             4 Cox’s Orange Pippin apples (in Australia we can substitute Pink Lady apples if unable to find the cox’s),
  cored and quartered
•             a few sprigs of thyme, leaves picked
•             2 litres vegetable or chicken stock
•             200 mls crème fraiche
•             a few sage leaves
•             toasted hazelnuts or grated fresh horseradish, to serve

​Preparation Time
•             55 minutes

Method
1.            Heat half the oil in a large pan. Add the onions and celery and cook over a medium heat for 10 minutes until soft. Add the celeriac, apples and thyme  and cook for 2 – 3 minutes. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
2.            Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraiche. Heat the remaining oil in a pan and fry the sage until crispy (this does not take long – don’t take your eyes of the leaves).
3.            Spoon the soup into bowls and top with remaining crème fraiche.
4.            To serve, drizzle with extra virgin olive oil, sprinkle with toasted hazelnuts or grated horseradish and throw across some crispy sage leave.

Of course, always accompany your soup with crispy bread, if that pleases you.

Just make sure you treat yourself with a new taste sensation this festive season …… don’t forget to come and tell me what you tried and how you enjoyed it!
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DC
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12 days of Festive Cheer …. #2016_6 galpals

19/12/2016

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NEVER. EVER. Underestimate the therapeutic value of time spent with girlfriends.

I am so blessed with #galpals around the globe.  How enriched my life is because of the love and diversity of these friendships.
​
These two just happened to be around a while back and there was plenty of love and laughter.
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Organise some time with #galpals .... right now.

​DC 
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12 days of Festive Cheer …. #2016_5 Flowers 

18/12/2016

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Do I really need to explain what a pure joy it is to have fresh flowers? In your home, office or any where else that pleases.

Yes, I know some people think it is a bit wasteful as they do not always last a long time ….. I dont feel like that. For me, the joy of fresh flowers in the house is truly wonderful.
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If no one is buying them for you – treat yourself – you are worth it.

​DC 
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12 days of Festive Cheer …. #2016_04 Luxury Food 

17/12/2016

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Every once in a while everyone should take some time to discover a food that they would not normally eat and treat themselves.   Something that I call a luxury food – that is, it would not normally appear on your weekly shopping list. Years ago I was introduced to Mostardos  – Italian preserved fruits in mustard syrup.  I adore them. Luscious, sticky sweet with a mustard tang and simply divinely delish in my mouth.  I particularly like using them in fresh pasta dishes with a touch of cream and sage leaves crisped up in butter.  I am salivating thinking of it right now.

A version of this is a discovery we made in a truly breath taking village, that we fell in love with in Provence.

A store called Lilmand Confiserie in the village of  Isle-sur-la-Sougue   (Island in the River).

​These little gems are “Fruits Confits au Sirop”
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Go on, lash out and treat yourself something special. You deserve it.

Happy tastings.

​DC 
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12 days of Festive Cheer …. #2016_03 Sand under your feet

16/12/2016

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Some people are not feet people … You know the kind, the don’t like their feet being touched or massaged or rubbed or even like to dry their feet after a shower.  I don’t understand that as I think one of the best things in life is indeed , a foot massage.

Now I do think that feet are not a particularly attractive part of the body. I don’t recall ever seeing someone’s feet and thinking “Wow, they are stunning looking feet!”
​
HOWEVER, they are a hard working part of the human body. They walk a lot of miles and carry a heavy load.
Treat yourself to nature’s exfoliator and walk bare foot on a gorgeous beach somewhere and feel how good your feet feel afterwards.
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It is such a treat !
​
DC 
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12 days of Festive Cheer …. #2016_02 Bake a cake 

15/12/2016

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I like moist cakes.  Really, really like really, really moist cakes. Nothing more yummy than a piece of cake, with cream or custard, that if you close your eyes,  you might think you are eating pudding.  If you are the same as me then you love this recipe!

This cake was baked to be enjoyed for afternoon tea at one of PCH cooking classes a few years ago and it was such a treat, people contacted me later for the recipe.  Yes, it is very much a “Chrissy cake” but I think it is just fine to bake and  eat all year round.  Maybe even with some custard or cream!

Irish Pudding Cake
Ingredients;
•             1 ½ cups (250 gms) seeded dried dates, chopped coarsely
•             1 ¼  cups (200 gms) seeded prunes, chopped coarsely
•             1 ½ cups (250 gms) seeded raisins, chopped coarsely
•             1 cup (150 gms) dried currants
•             ¾ cup of sultanas
•             1 large apple (200 gms) grated coarsely
•             1 ½ cups Irish Whiskey
•             1 ¼ cups firmly packed dark brown sugar
•             185 gms butter, softened
•             3 eggs, beaten lightly
•             ½ cup (50 gms) hazelnut meal
•             1 ½ cups (225 gms) plain flour
•             1 teaspoon ground nutmeg
•             ½ teaspoon ground ginger
•             ½ teaspoon ground cloves
•             ½ teaspoon bicarbonate soda
Preparation Time
•             25 minutes plus standing time
Cooking Time;
•             3 hours plus cooling time
Method;
1.            Combine fruit and 1 cup of whiskey in large bowl, cover tightly with plastic wrap; stand at room temperature overnight
2.            Preheat oven to very slow.  Line deep 20cm round cake pan with two thickness of baking powder, extending paper 5cm above side of tin
3.            Combine remaining whiskey and ½ cup of sugar in small saucepan. Stir over heat until sugar dissolves; bring to the boil. Remove from heat; cool syrup for 20 minutes
4.            Meanwhile beat butter and remaining sugar in small bowl with electric mixer until combined ( do not overbeat). Add eggs, on at a time, beating until just combined between additions. Add butter mixture to fruit mixture; stir in hazelnut meal, sifted combined dry ingredients and ½ cup of cooled syrup
5.            Spread mixture into prepared cake tin. Bake uncovered, in a very slow oven for 3 hours. Brush cake with reheated remaining syrup, cover with foil and cool cake in pan
6.           Decorate the top any way you please. I like to sprinkle icing sugar and add some berries that are at hand – then I don’t feel so guilty if I add cream &/or custard.

Go on, lash out and treat yourself to something yummy special ... Happy tastings.

DC 
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12 days of Festive Cheer treats …. #2016 treats_01  Hairdressers

14/12/2016

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CONFESSION …. My regular indulgence is to visit the hairdresser a couple of times a week – not for the monthly maintenance and routine work. The weekly indulgences are my way of ensuring that a couple of times a week I stop. I have my hair shampooed and blow dried.  Affectionately known within the family, as “DC’s hairy’s”. Even when far from home, I know where to find a local hairdresser without any difficulty.

Interestingly, I was asked recently what is it that I love the best about my regular hairy’s. Of course I do like that the end result, it always makes me feel well presented and that bodes well for my confidence, however, it is the therapeutic feeling of head massage and the warm water running through my hair that is simply the best feeling.  My brain does not stop and rest very often, but as strong fingers work my scalp and then with the caress of the warm water soothes my thoughts, I do, sometimes,  almost completely switch off.
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Take a friend with you …. So much more fun !

Make yourself an appointment this festive season !!

​DC 
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12 days of Festive Cheer …. #2016 treats

13/12/2016

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For 2016 my 12 days of Festive Cheer  is going to focus on treats … all sorts of things to nurture the soul, heart and being. 

Sometimes that may be about food, other yummy things, special indulgences and maybe just about being kind. I have taken this tack this year, as I don’t have many new recipes or foodie things to share – but life is about so much more than food … Right? Isn’t it? Or is it?

Never the less, my background and my family life means that the festive season, for us, is based on the calendar celebration of Christmas.  So many of our family, friends and extended network celebrate their festive season at other times of the year …. THAT. IS. AWESOME. We feel very fortunate and enriched by the fact that we enjoy many festivities, in many ways, as a result.  Whilst we are not particularly committed to the religious aspect of the festive season (well, maybe Tez is a bit more so than I am) regardless, it always give us pause to stop and share love.  For us that is the most important thing … #allypouneedislove

So let me indulge with a little fun that I commenced a few years ago at PCH and share 12 days of festive cheer.  As the cooking school has been in recess for 2016 I will take a little detour and and as I said before, it won't be all about food – so please,  indulge me.

Enjoy, share in happy and spread kindness.
 
​DC 
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The Circle of Life continues #2 …. I am so excited about the babies

8/12/2016

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A while back I shared with such immense excitement the arrival of our Immy. Such joy and pleasure that soul has bought into the world and to us, her adoring family. Not least of all to her mother and father.

http://www.ploughcreek.com.au/pch-blog/happy-faces-places-spaces-11-2014new-arrival

Last year during a visit to OZ she and I had a wonderful conversation;
http://www.ploughcreek.com.au/pch-blog/is-something-going-on-here​

CAN. YOU. IMAGINE. The excitement that was generated when Imogen sent us all a message about her impending promotion.
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Another baby for us to love and nurture and smell.

#debandtez are so excited that another member of the extended family is on the way.  Family and friends can never be too many and the more love we can share – what a better world it will be.

I feel so blessed in moments like this, when I reflect on family and friends …. I have amazing nephews and nieces and their partners, stepsons and their partners, our grandchildren, god children who I adore, other young people who enrich my life in so many ways and so many awesome relationships. 

Once upon a day – I had a moment where I felt cheated that I did not have my own baby, but then this extended network of love fills my life with so much happy – that that day passed and I so grateful for every person that fills the tapestry of my life with so much colour. 

Another Webster baby to enrich my life in the early new year.  HOW. EXCITING. (PS I am not telling you what my prediction is) …. Don’t really care ‘cos I will love another great niece or great nephew as much as I love Levi, Charlee, Imogen & Webster bump #2 and Remenyi bump #1. 

Babies just make make you feel happy and hope  …. Don’t they ? ​

DC 
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