How to Tackle a Toastie

Deconstructed sandwich © Gretchen Bernet-Ward 2023

A person reaches an age where they long for an ordinary sandwich. In this case I asked for an avocado and fetta toastie. This delicious tasting yet very difficult to eat deconstructed sandwich on a slice of toasted rye bread contained half an avocado, chunks of fetta, a whole tomato halved, and rocket garnish on top. It was drizzled with a type of balsamic vinaigrette and had a wedge of lemon to add for zest. It was difficult to eat by hand so I attacked it with a knife and fork. Although a delicious flavour, it was quite a battle to get it to do what I wanted, e.g. stay together long enough so that I could eat it!

HERE ARE THE OFFICIAL INGREDIENTS:

THREE GIRLS SKIPPING—Avo on Toast—Lunch Menu
“Avocado on seeded sourdough with thyme roasted tomatoes, Persian feta and chimichurri.”

Yes, fetta and feta are different. The correct spelling for fetta depends on the type of cheese being referred to and the country of origin of the cheese in question. There is Cow’s Milk Fetta and Buffalo Milk Feta. You can also get local Camel Milk Persian Feta. Nevertheless, I am not exactly sure the chimichurri lived up to expectations but at least my taste buds were made aware of a new flavour.

Visit info@threegirlsskipping.com.au in Graceville Brisbane if you are feeling hungry 🙂 and their soy latte was delicious.

❤ Gretchen Bernet-Ward

Entirely unrelated but terrifically tasty from Brumby’s Bakery Sherwood Brisbane—

A. Top left to right: Butterfly Cream Cupcake, Iced Fairy Cupcake
B. Middle left to right: Cream Bun, Custard Tart, Mini Lemon Meringue Pie, Apple & Custard Tart, Passionfruit Tart.
C. Bottom left to right: Iced Fairy Cupcake, immortal Vanilla Slice, Carmel Slice ChocTop, out of shot Cherry Ripe Slice.
Buon appetito, sweet treat connoisseurs!

The Café Near My Home

The poem by Paul Thomas Galbally ‘A Café on My Street’ struck a cord with me as I sat in my local café towards closing time while the chairs and tables were being wiped, floors swept, stock covered and perishables put in the refrigerator. The barista and wait staff moved slowly with end-of-the-day tiredness.

My experience is not as poignant as Galbally’s but I can well imagine that my local café owner will not want to stay for years in the one spot. He’s too young to have the desire to grow old and create a poetic backstory like this for people in the suburbs. Read on…

Local café closing time © Gretchen Bernet-Ward 2023

The Café on My Street
by Paul Thomas Galbally

This is my street
An old street,
In an old Irish town
The people come
And then they go
In the soft rain
Of a short Irish summer

When the mood is on me
I let my feet walk
And they always
Seem to bring me here
The café at the end of the street
And sure,
Where else would they go?

Many is a time
I had a hearty steak sandwich
Or fishcakes with potatoes
Or just a coffee and scuffin
To beat the cold outside
And it’s many the friend
I found in there
Aye, and lovers too.

It’s face is green and black
Milanese style
So the owners tell me
With a striped green and white awning
And simple tables and chairs
And all the love in the world

Music has been had there
And poetry, and just craic
Long Scrabble Saturdays
Taken very seriously
We even bought the dictionary
To stop the heated
Word exchanges

So I know most of the people
There is always a smile
Headed in my direction
When I am blue
It brings me to life
Somewhat
And needless to say
The food is always good

It is funny, how
Friends and family
Merge sometimes
As happens
In the Café at the end of the street
Where friends are family
And family are friends

They told me
They are closing in September
A loss like a family bereavement
I can only hope that
I find another place to go
Or maybe a new street to live on
Where I can
Walk out my door, and feel
Home

Paul Thomas Galbally, Ireland, August 2014
https://hellopoetry.com/paul-thomas-galbally/

“Think of them as a cross between scones and muffins
or as I like to call them scuffins.
These Irish muffins can be enjoyed in many ways.
Straight out of the oven for a warm breakfast treat,
as a quick snack with butter,
or part of your bread basket at mealtime”
Once Upon A Chef – Recipe from Jenn Segal