December 2010 near Luang Prabang
From 1903 to 1921, the Brisbane prison complex on Boggo Road housed women prisoners. What became No 2 Division is now heritage listed and open to visitors of a different kind to those who came to see inmates before 1989 when this Division closed. You might notice how the prison entry sign was adjusted when the women were moved on and the men moved in.
Here are some ten photographs, one of which comes with a language and a spelling warning. I have played with some of them (colour to black and white for instance, and one of the prison cell block that felt quite church-like to me, so I’ve added some age and light for fun).
I can’t remember when I drew this. I was sitting by a public swimming pool in Mackay while the kids in the family played nearby. It could be 7 years ago, but I think it’s longer – probably more like 15 years ago on an earlier visit. I had purchased some watercolour pencils and had some time to play with them.
It was a nice surprise to find this as I was looking for sketch materials to take on a long trek west that begins late next month.
On an expedition to Sunnybank’s fabulous range of Asian restaurants and food stores last week, the Japanese stock ingredient called dashi was on top of the shopping list (thanks to the generosity of a Japanese friend of my sister who shared her recipe).
Before hitting the grocery store we headed for lunch at Ku-o Japanese restaurant. For around $10 each we each tucked into a Don – a full meal in a bowl with accompanying mini-odon, salad, pickles and iced barley tea.
This is Kagaare Don (fried chicken).
Then it was straight into Yuen’s Market to enjoy the shelves stocked with so many unfamiliar items that implore you to buy them and head home to find out what and how you might use them.
We stocked up on mirin, soy sauce, potato starch and momen tofu. The dashi was a little harder to find. Directions to Aisle 5 narrowed the search. Just add 2 cups of water to each sachet and you’re away.
Saturday lunch – behold the Agedashi Tofu. Recipes vary slightly but the basics are the same and there are many available on the net. Simple and quick to make – it’s a great winter warmer. Here’s one from Charmaine Solomon on the SBS food website.