It’s the time of year when all the neighbourhood lawnmowers are kicking up a racket, and many of them are also throwing lots of grass cuttings into the air. Airborne bits of other highly allergenic plants mean that YoungB is utterly miserable with hay fever. I’m not far behind. But, you know, it’s warm enough that a load of laundry will dry on the outside line, which we both find gratifying because it means our work clobber is suddenly a great deal easier to manage and maintain.
Although the coming week is forecast to have cold nights, the days are definitely improving with regard to temperatures and we now have considerably longer daylight hours. It’s not warm enough to move meals entirely outdoors, but lunch is certainly a viable option for al fresco dining. I expect we’ll soon be stoking up the barbie on the weekend. As you’d doubtless agree, a BBQ can be as simple or complex as you like, but the drifting aroma of fried onion and those “scorched outside and half-cooked inside” sausages is an unmistakable part of the Aussie summer. It’s also far more enjoyable than the drifting grass.
But, hey, who could capture better what an Aussie BBQ is really about than the truly inimitable Eric Bogle? As you’ll see if you go to the link, that’s a 1982 recording. I can only say that, after all these years, I still get a laugh out of that song. I hope you, too, might enjoy Eric’s keen observations of what is a quintessential element of the Australian summer.
May all your sausages not taste like fried toothpaste 🙂