EDITION 54
FREE
SEASONS
UNIVERSAL
From The Editor Seasons come and go – the weather changes, our mood changes, and the things we like to do change too. We all experience the change from winter to spring, yes, but seasons are more than just the four divisions of the year. As people, we all move through different seasons of our lives, from childhood to adulthood. We watch different seasons of our favourite TV shows, hand pick the seasonings for our cooking, and cherish family recipes that are perfect for times when comfort food is all you need.
Thank you for joining us for this edition. We hope it helps you find a new seasonal activity to enjoy, a recipe to try, or even a new story to share.
The Universal Team
The City of Kingston proudly acknowledges the Bunurong People of the Kulin Nation as the Traditional Owners and Custodians of this land, and we pay our respect to their Elders, past and present and emerging. Council acknowledges the Bunurong’s continuing relationship to the land and waterways and respects that their connection and spiritual identity is maintained through ancient ceremonies, songlines, dance, art and living culture. Council pays tribute to the invaluable contributions of the Bunurong and other Aboriginal and Torres Strait Island elders who have guided and continue to guide the work we do.
UNIVERSAL
EDITION 54
FREE
SEASONS
We all have our favourite seasons and our own reasons for loving them. Though we might love a particular season more than others, each part of the year has so much to offer – even in the cold, wet, and rain! For this edition, we’ve shared our own favourite seasons, family recipes, and stories throughout the seasons.
Acknowledgement of Country
Until next time,
Interested in joining the team? Or looking to submit some work? Please contact Kingston Youth Services on P: 1300 369 436 E: youth.services@kingston.vic.gov.au Info: kingstonyouth.org.au/universal
Read previous editions:
Available for your reading pleasure at any time! Read online at issuu.com/universal_kingston
Cover Design by Naketra Mendes The views and opinions expressed in these articles are those of the authors and do not necessarily reflect or represent the views, values and official position of the City of Kingston or any of its officials, representatives or employees Kingston Youth Services and the Universal team acknowledge the support of the Victorian Government
Contents
4
Spring Recipes Words by Ella Keele and design by Naketra Mendes
10
6
Our Favourite Seasons Words by Universal Team and design by Harley Lorenzo Wood
12
8 The Origins of Season Names Words and design by Isobel Dymond
16
Words by Ella Keele and design by Naketra Mendes
Seasons According to a Cat Words Caitlin Keele and design by Harley Lorenzo Wood
Words by Ella Keele and design by Naketra Mendes
18
20
22
Words by Sofia Nikitina and design by Naketra Mendes
Words by Anne Liu and design by Naketra Mendes
24
26
Summer Recipes
Seasoning & Spices
Seasons in Fashion Words and design by Hannah Huang
Seasons
Photography through the Seasons Photography by Ann Moir
31
Universal: Join The Team! Kingston Youth Services
Autumn Recipes
Winter Recipes Words by Ella Keele and design by Naketra Mendes
30 Glitter and Glow Kingston Youth Services
SPRING RECIPES
Creamy Garlic Prawn Pasta
Serves 3-4
Difficulty: Easy
Cooking Time: 20 mins
A creamy, but not-too-rich spring dinner! (Leave out the white wine if serving to children). Ingredients: 250g fettuccine, or other long strand pasta 2 tbsp (30g) butter, separated 300g small prawns, raw, peeled (or 400g medium or large prawns) 3 garlic cloves, minced ¼ cup (65ml) dry white wine 1 cup (250 ml) heavy/thickened cream ½ cup (125ml) chicken broth (or fish or vegetable broth), preferably low sodium ¾ cup (50g) finely grated parmesan cheese (freshly grated) 2 tbsp finely chopped parsley Black pepper Parmesan, for serving
Image sourced from: https://www.recipetineats.com/creamygarlic-prawn-pasta/
Instructions: 1. Bring to boil a large pot of water. Add pasta and cook per packet minus 1 minute. 2. Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta. 3. Meanwhile, melt 1 tbsp of butter in a large non-stick skillet over medium high heat. Add prawns and cook for 1 ½ minutes on each side until just cooked through. Remove prawns. 4. In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant. 5. Add wine and stir. Simmer for 2 minutes until wine mostly reduces. 6. Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 ½ minutes until it thickens slightly. 7. Add prawns, stir, then add pasta plus about ¼ cup of reserved pasta water. Toss pasta (still on stove) and the sauce will thicken in about 30-45 seconds and start clinging to the pasta. 8. Take it off the stove before the sauce is as thick as you want - it will thicken more. 9. Sprinkle with most of the parsley and black pepper, check salt. Toss again until the sauce consistency is to your taste. Add a tiny splash of pasta water if it gets too gluggy. 10. Serve immediately, garnished with remaining parsley and parmesan if desired. Original recipe: https://www.recipetineats.com/creamy-garlic-prawn-pasta/
4
SPRING RECIPES Words by Ella Keele and design by Naketra Mendes
Whole Orange Cake
Serves 12-16
Difficulty: Medium
Cooking Time: 2hrs and 5 mins
This is a wonderful gluten-free and lactose-free orange cake for everyone to enjoy in spring!
Image sourced from: https://www.recipetineats.com/flourless-orange-cake/
Ingredients: 2 medium oranges, fresh whole with rind on - any type (600g total, 300g per orange, 8cm diameter) 1 ¼ tsp baking powder 6 large eggs, at room temperature 1 ¼ cups white sugar 2 ¾ cups almond meal/ground almonds
Instructions: Boil oranges: 1. Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain. 2. Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more. 3. Rinse oranges, then cool slightly so you can handle them. Slice into 1cm slices then dice, removing any seeds. Cool completely. Batter: 1. Preheat oven to 160°C (140°C fan). Grease and line a 23cm cake pan with baking/ parchment paper. 2. Place chopped oranges in a food processor. Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it’s pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth. 3. Add almond meal, eggs, baking powder, and sugar. Blitz for 5-10 seconds on high until combined. 4. Pour into prepared cake pan. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean. 5. Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear the surface otherwise). 6. Decorate as desired. Cut, then serve! Original recipe: https://www.recipetineats.com/flourless-orange-cake/
5
Our Favourite Seasons Words by the Universal Team, compiled and designed by Harley Lorenzo Wood We all have our favourite seasons and our own reasons for loving them. Each season has so much potential, but who can’t resist the comforts of their favourite activities, during their favourite season. Here’s a collection of all our favourites:
Isobel
I have a complicated relationship with spring – it is both my least favourite and my favourite season. Although I am allergic to most plant life, I still love this time of year because my friends and I celebrate Halloween together. It is our favourite holiday and an important tradition for us! Isobel’s
Hallow een tra
dition
Harley
So long as I’ve had antihistamines, my favourite season is spring! I think there’s nothing better than spring sunshine and spending time in the garden. The warming weather is great for repotting my plants and I love seeing the pretty flowers bloom each year.
Flowers
in Harley
’s garden
Caitlin
It’s hard to pick a favourite season, but I think for me it would be spring too, because it’s temperate and colourful (with all the flowers)! I missed out last year, but in spring 2021, I got to see (and take photos of) ducklings at Mentone Racecourse Reserve. I would love to go again this year to see new baby ducks if there are any!
6
Ducklings by Ca
itlin
Naketra
My favourite season is winter as every year I look forward to taking out my knitted jumpers from storage. I love knitting and crocheting my own clothes, which is only enjoyable in winter because it’s the only time it’s cold enough to show off my creations. ation test cre
a’s la Naketr
Ella
My favourite season is winter, because it’s the perfect season to just curl up with a good book and read all day. It’s also the only time of year when my cat will sit with me...
Hannah
My favourite season is summer. I love going to the beach with friends, buying food and eating it on the sand. Grabbing pizza on cool summer nights as the sun sets on the beach is the best.
Ella’s cos y cat
Sofia
My favourite season is summer! I get cold very easily, so I love the sun and being warm. It’s also around the time of school holidays, so there are so many things to do – like snorkelling, surfing, beach sports or just swimming in a pool!
Summer at
y Sofia the beach b
I find summer fashion the nicest (and most varying), the days feel longer and the trees and flowers are blooming. Not a cloud in the sky – people like to go on holiday at tropical summer islands for a reason!
Cassie
My favourite season is SUMMER! I love the sun and being at the beach! Nothing is better than grabbing some friends and playing at the beach, swimming in the water, then pretending to be a fast bowler during beach cricket. I also get to show off my boujee (and sun safe) hat and sunglasses! It’s the best time to go exploring and discover some of the cool places near where I live. And going to all the water parks! Plus the days are longer and it’s way easier to get out of bed in the morning. Also, it’s more acceptable to eat ice cream. Not that anything ever stops me... 7
The
Origins of Season Names Words and design by Isobel Dymond
SPRING Centuries ago, the season of spring was called lent or the lenten season, which came from the Old English word “lengten”, meaning “to make longer or greater in length” referring to the longer days that signified the beginning of the season. In modern times, the term “Lent” is used specifically when referring to the Christian religious observance, which occurs in spring in northern regions of the globe. The use of lent disappeared around the 14th century, and by this time English as it was didn’t really have a word for spring, as such it was often lumped in with the summer season. Later on in the 16th century, names for spring and autumn appeared as the fun little phrase “spring of the leaf and fall of the leaf”. Those 16th century peasants thought they’d really done something there, and thus the phrase continued to evolve into “spring of the leaf” and “springing time”, referring to the “springing up” of flowers and plants as the weather got warmer. Over the years a few iterations developed, such as “spring-time”, which has since been shortened to just “spring” as we refer to it today in Modern English. The word “spring” itself has roots in the Old English word “springen”, a word of Germanic and Old Norse origin, coming from the Old Norse “springa”.
SUMMER The history of summer is much less complex; no one really had a bone to pick with the word so there's never been much change besides in pronunciation as languages split off from each other. There are records of the word dating back to before 900 CE, in the form of the Old English word “sumor”, obviously referring to the warmer half of the year. “Sumor” is related to a variety of words, all of which are what linguists refer to as cognates - words that share common ancestry. Among these words is the Dutch “zomer”, German “sommer” and Sanskrit “sama”, meaning “season”, or “half year”. The similarities between these words and their meaning show that they have evolved from the same source - from what linguists call a protolanguage. If you turn back time far enough, all of these languages have evolved from Proto-Indo-European, a reconstructed language that many of the languages we speak today can be traced back to. In this case, these words all come from the Proto-Indo-European root word “*sm”, literally meaning “summer”. Makes for a thrilling paragraph!
8
AUTUMN The earliest name for the autumn season appeared around the 12th and 13th centuries, and was “harvest”, referring to “a time of reaping”, as the word itself comes from a Germanic word meaning “to pick or pluck”. Around the 16th century, the previously mentioned phrase, “spring of the leaf and fall of the leaf” introduced a new term - “fall”. At the same time, “autumn" was becoming popular, but had first appeared in the English language around the late 1300s, but hadn’t had time to become popular, as everyone was busy dying of the plague. The word originates from the French word “autompne” (I don’t why there’s a “p” there either, don’t worry), which itself comes from the Latin “autumnus”. From this point on, the history of this word is a bit dubious; linguists are not able to reconstruct a Proto-Indo-European root word for “autumn”, making it likely that it came from an outside source. The battle between “autumn” and “fall” was not much of a battle, as the introduction of “fall” coincided with the colonisation of what is now the United States, and the term was essentially whisked away to another continent, where it gained popularity and became more commonly used there around the 1800s.
WINTER As quite a distinct season, the word for winter has undergone little change over the centuries. The word “winter” was being used and is recorded at the time of Old English, and came from an Old Germanic word meaning “time of water”, focussing on the damper aspects of the season as, for farmers especially, this time of year was associated with soggy crops and misery. As you can imagine, there is an abundance of cognates with languages from the northern regions of Europe, as these areas would have (and continue to) experience the full force of winter. These cognates are from Germanic and other Indo-European languages such as Old Norse “vetr”, Dutch “winter”, and Danish and Swedish “vinter”. All of these originate from the Proto-Germanic *wintruz ("winter") and most likely literally meant “the wet season”, as this had come from the Proto-Indo-European root *wed, meaning “water, wet”.
SOURCES https://www.dictionary.com/e/spring-meaning/https:/www.etymonline.com/word/spring https:/slate.com/culture/2018/09/why-does-autumn-have-two-names-how-the-third-season-became-both-autumn-and-fall.html%20 https:/www.etymonline.com/search?q=summerhttps%3A%2F%2Fwww.dictionary.com%2Fe%2Fend-of-summer%2F+ https%3A%2F%2Fwww.britannica.com%2Fscience%2Fwinter+ https%3A%2F%2Fwww.dictionary.com%2Fe%2Fwhere-does-the-name-winter-comefrom%2F+ https%3A%2F%2Fwww.etymonline.com%2Fsearch%3Fq%3Dwinter+ https%3A%2F%2Fwww.dictionary.com%2Fe%2Ffall%2F+ https%3A%2F%2Fwww.etymonline.com%2Fsearch%3Fq%3Dautumn
9
SUMMER RECIPES Cucumber Salad This is a refreshing salad to have alongside a bigger, richer meal.
Serves 5
Difficulty: Very Easy
Cooking Time: 10 mins
Ingredients: 3 cucumbers ½ red onion, finely sliced ¼ cup of mint leaves Dressing: 1 cup of yoghurt, full fat, Greek or plain 2 tbsp extra virgin olive oil 2 tbsp lemon juice 1 garlic clove, minced ½ tsp salt and pepper, each
Image sourced from: https://www.recipetineats.com/ creamy-cucumber-salad-lemon-yogurt-dressing/
Instructions: 1. Mix dressing ingredients and leave for 20 minutes so flavours can develop. 2. Cut cucumber in half lengthwise, then slice into 3mm thick slices. 3. Place cucumber, onion, and mint in a bowl. Pour over dressing and toss. Original recipe: https://www.recipetineats.com/creamy-cucumber-salad-lemonyogurt-dressing/
10
SUMMER RECIPES Words by Ella Keele and design by Naketra Mendes
Lemon Bars These are a great way to incorporate lemon into a dessert, which happens to be in season during summer!
Makes 16 squares
Difficulty: Hard
Cooking Time: 3hrs and 55 mins
Ingredients: Shortbread Base: ¾ cup (115g) plain flour ¼ cup (40g) rice flour/cornflour ½ cup (60g) icing sugar ¼ tsp salt 110g butter, cold, cut into 1cm cubes Lemon Topping: 3 large eggs or 4 small eggs 1 cup (200g) caster sugar ¼ cup (35g) plain flour 1 tbsp lemon zest (done before juicing) 6 tbsp (90ml) lemon juice (2-3 lemons)
Image sourced from: https://www.recipetineats.com/creamy-cucumber-salad-lemon-yogurt-dressing/
Instructions: 1. Preheat oven to 180°C. Spray a 20cm square tin with oil and line with baking/ parchment paper with overhang. 2. Place shortbread base ingredients in a food processor and pulse a few times until crumbs form. If you don’t have a food processor, you can rub the butter into the dry ingredients to get the same result. 3. Bake for 12 minutes or until light golden. Remove from oven. 4. While the base is baking, place lemon topping ingredients in a bowl and whisk until combined. 5. Pour lemon topping onto the shortbread base. Bake for 18-20 minutes until the topping is set and light golden. 6. Remove from oven and cool. Transfer to fridge and cool for 2 hours before slicing into 16 squares. Dust with icing sugar and serve. Original recipe: https://www.recipetineats.com/lemon-bars/
11
Seasons According to a Cat Words by Caitlin Keele and design by Harley Lorenzo Wood
12
Molly liked winter. She liked winter very much. In winter, all the humans who lived with her were at home more. The house got mysteriously warm, and the humans always had their blankets! Molly loved blankets. They were warm and felt good on her paws, and she could put her claws into them. It was true, Molly always had a wonderful time in winter. There were so many good reasons to squint her eyes and purr. Her humans would always give her pats and cuddles when they were around (even if she wasn’t always in the mood for it). Molly was a big, grey, long-haired cat. However, she was not a fancy pedigree puss, and her fur was not incredibly soft. Instead, it was closer to wiry, and sometimes got spiky from lying a certain way, or because of the heat, perhaps. She had noticed that one of her humans liked to smooth her fur when that happened. She also got brushed very frequently, because of her dense fur which required a lot of grooming (in winter it got even thicker). Molly was generally a very friendly cat – who wouldn’t take long to warm up to visitors – and was often in the mood for receiving lots of attention from her humans. Her purring was loud and long, and she would rub her head against people’s ankles and hands whenever she was in the mood. Mainly, Molly and her humans got along. Sometimes they made loud noises at her when she did something they seemed not to like very much, and sometimes Molly’s humans would try to pat her, or pick her up when she wasn’t in the mood. Sometimes she would get upset, but most of the time everything was alright. It might be important to note that Molly lived inside, too – she only ever experienced seasons through windows, and what her humans were like during each one. Also, being a cat, generally the main way a season would benefit her was through warm places to sleep, and her humans staying indoors (meaning she got more attention). Things like that were what made each season what it was in Molly’s world.
13
Anyway, winter may have been Molly’s favourite season, since it was the one where people stayed indoors, used extra blankets and often had heating on. To an inside cat, these are the main things, as a grey sky or rainy day have no negative consequences for them. However, that wasn’t to say Molly didn’t act like it was colder – she did, particularly by sitting on her humans, which they of course didn’t mind because it was winter and they were cold, too. In summer, or any time it got hot, it wasn’t as nice for Molly (or her humans) if she slept on their laps or their beds. It also wasn’t as nice to be patted or cuddled, even though Molly usually liked it, because of the heat. In winter, Molly didn’t have to worry about any of that. Winter was a good season. Spring was also quite a good season for Molly. In spring there were birds outside all the time because of the newly bloomed flowers. The birds were immensely entertaining to Molly, because, of course, her instinct was to want to catch them. Being an inside cat, she could only make noises at them instead, but the enjoyment was there, nonetheless. Having so many birds out in the garden was thrilling for Molly. It was also quite convenient for her that the spring sunshine would shine through the windows onto spots where she’d take it upon herself to sit in its rays, or curl up for a nap. Like any other cat, Molly truly enjoyed the warmth of the sun shining on her fur and heating her up just enough to make her content. While some cats – such as those with darker fur colours – may not like the sun so much for it’s tendency to make them too hot, Molly had no such problem. She loved the warmth of the sun and loved having lots of it in spring, but not so much that it created temperatures that made her uncomfortable. Molly was always seeking the sun in spring, following its path across the sky each day through the windows, finding the sunniest spot to sleep in, at every hour of the day. Spring was a good time to be Molly, in terms of sunny spots. Yes, spring was a very good time of year.
14
Summer was also good in terms of sunny spots, but could become a bit too hot for Molly, and being a cat, she really had to rely on her humans to fight the heat. Unfortunately for both them and Molly, sometimes the temperatures got high enough that they could only do so much. Also, unfortunately for Molly, she had a thick coat of fur insulating her. Molly did shed, particularly in summer, but she didn’t really lose all that much fur at once, and therefore her hair remained thick enough that she really heated up in summer. Being in a sunny spot for long periods of time could become uncomfortable and she would have to leave before the heat became too much. She had to migrate to the consistently cool tiles of the bathroom floor or find somewhere to sleep on her back so only the thinner fur on her tummy was exposed. Still, Molly was alright for the most part, but even so, summer might be Molly’s least favourite season. Autumn for Molly was a little hard to describe. Autumn can be warm or cold, because while it trails on from summer, it also leads into winter. Either way, Molly didn’t mind it, because it wasn’t too hot, and if it was beginning to be a bit like winter, she experienced all the benefits of winter. Of course, it was a strange sight for her when all the leaves changed colour and fell off the trees, but she didn’t mind it because when all the leaves were gone, it was winter. In winter her humans stayed home and paid attention to her, turned on the heating, and layered their beds with blankets. So Autumn was a good time for Molly. All year round, Molly spent her time roaming her humans’ house, eating, sleeping, observing the world through the windows, interacting with her humans, meowing, purring, making chaos on a frequent basis, sleeping where she was not invited to sleep, walking across people’s keyboards, claiming cardboard boxes, getting frightened by the smallest of things, and anything else you can think of that cats do with their daily lives. Molly was generally a happy cat year-round, excitedly waiting for the next season.
Fin.
15
AUTUMN RECIPES Pumpkin Risotto
Serves 4, with leftovers
Difficulty: Medium
Cooking Time: 1hr and 40 mins
A warm risotto that makes a scrumptious dinner in autumn. It is important to give the risotto the right consistency, and make sure you are always stirring! (You may wish to leave out the white wine if cooking for children; just use a little extra chicken stock instead). Ingredients: 1 butternut pumpkin, chopped into small cubes 1 tbsp olive oil 1.5L chicken stock 125g butter 400g arborio rice 1 large onion, chopped 125ml white wine 100g parmesan ¼ cup water ¼ tsp ground cinnamon Instructions: 1. Take 75g of butter and cut it into tiny cubes. Place it in the freezer until it is needed. 2. Take ⅔ of the pumpkin and cover it with oil. Place it in a roasting pan and roast in oven at 180°C for 40 minutes. 3. Take the rest of the pumpkin and put it in a small saucepan with the water. Cover it tightly and simmer for 20 minutes, until pumpkin is soft. 4. Mash the pumpkin. 5. Bring the chicken stock to a boil and turn it down to a simmer. 6. Take the remaining butter and put it into a large saucepan on medium heat. 7. Add the chopped onions and cook until translucent. 8. Add the rice and stir until it sticks to the bottom of the pan. 9. Add the wine and stir until absorbed. 10. Add 2 cups of the stock and stir until absorbed. 11. Add in the mashed pumpkin. 12. Continue stirring and adding one cup of stock at a time, and begin testing the risotto until the rice is firm to the bite but not too crunchy inside. You may have stock left over. 13. Remove from the heat and leave to rest for 1 minute. 14. Add your frozen butter and the parmesan. 15. Vigorously stir until it is all melted and you hear a thock-thock sound (you will know it when you hear it). 16. Stir in your roast pumpkin and serve. Thank you to my Dad for giving me this recipe!
16
AUTUMN RECIPES Words by Ella Keele and design by Naketra Mendes
Cinnamon Bread
Serves 8
Difficulty: Medium
Cooking Time: 1 hr and 25 mins
This bread is quite quick to make and lovely to eat warm! Ingredients: Dry Ingredients: 2 ½ cups (375g) plain flour 1 cup (220g) white sugar 1 ½ tsp baking powder 1 tsp baking soda
Wet Ingredients: 3 eggs ½ cup (125 ml) vegetable oil 1 ⅓ cups (290g) sour cream, or yoghurt (full fat, Greek or other non-sweetened) 2 tsp vanilla extract
Image sourced from: https://www.recipetineats.com/easy-cinnamon-swirl-quick-bread/
Cinnamon Sugar: 4 tbsp (60g) unsalted butter, melted 1 ½ tbsp ground cinnamon ¾ cup (165g) brown sugar, packed Instructions: 1. Preheat oven to 180°C. 2. Grease a loaf tin about 21 x 11 cm and line with baking paper, leaving overhang. 3. Place dry ingredients in a bowl and whisk to combine. 4. Place wet ingredients in a separate bowl and whisk until combined. 5. Place cinnamon sugar ingredients in a bowl and mix to combine. 6. Make a well in the dry ingredients bowl. Pour in wet ingredients, then mix 12 - 15 times until just combined (a few lumps are okay). 7. Spoon about ¼ of the batter into the tin (about 1.5 cm deep) and smooth surface. 8. Dollop about ⅓ of the cinnamon sugar over the batter. 9. Top with half the remaining batter. Dollop the remaining cinnamon sugar over the batter. Drag a butter knife back and forth (lengthwise) to make the swirls. Top with remaining batter - dollop it on. 10. Bake uncovered for 45 minutes, then remove and cover with foil and bake for a further 20 minutes or until a skewer inserted into the middle comes out clean. 11. Stand in the tin for 5 minutes before lifting it out onto a cooling rack. Allow to cool before slicing (can be sliced warm but not hot, as it may crumble). It can be eaten plain or with butter. Original recipe: https://www.recipetineats.com/easy-cinnamon-swirl-quick-bread/
17
Seasoning & Spices Words and illustration by Sofia Nikitina and design by Naketra Mendes
Seasonings, the key to turning a bland dish into a tasteful wonderland with just a sprinkle of spices, a splash of dressing or a crack of salt and pepper. From spicy paprika to parsley leaves, seasonings have a rich history of folklore and uses that aren’t too well-known today.
Oregano was commonly used in ancient Egypt and Greece to flavour wine and meat. In ancient Rome, this herb would be used to crown new kings and queens, as it was believed to reveal the secrets of black magic and to banish sadness. Wearing an oregano wreath to bed is said to give you psychic dreams.
Olive oil had various religious uses for rituals and rites, often used at baptisms and shrines. In ancient times, olive oil would be used as a soap and perfume alongside its use as a dressing. In Jewish tradition, olive oil symbolises divine presence and in ancient Greece they would anoint new kings, nobles, and the dead with olive oil.
18
Cinnamon was seen as a gift reserved for gods and kings and was once more valuable than gold! In Greek mythology, the spice was known to be the nesting material of a phoenix. Just like basil, cinnamon was also an embalming agent in ancient Egypt, used to preserve mummies.
Saffron is the most expensive spice in the world, being worth three times the price of gold! It’s believed that Cleopatra bathed in saffron-infused water to give her skin a gold lustre, and monks in feudal Europe would use this spice to substitute for gold leaf on illuminated manuscripts. Saffron would be used to dye silk and cotton as well as in cosmetics to dye lipstick and nail polish.
Basil was once believed to have magical powers and would be used as an antidote for snake bites. In Greece, basil was a symbol of mourning and in India, a powerful protector. In Crete, this herb was a symbol of the devil. Basil was also used as an embalming agent for mummies in ancient Egypt. There are over 150 variants of basil known today.
19
i. Hope swells in waves on the beach, it’s written in the twinkling of the stars, the sparkle in their eyes. The sun’s piercing glare is ignored by them, as they consume the days like oxygen. Time slips away, leaving only sweet promises of forever and the memory of a carefree, vibrant Summer.
20
ii. Uncertainty is painted in the various shades of Autumn leaves Oaky auburn, rusty browns and oranges. The wrinkles and fine lines of the leaf provide no accurate indication of when, approximately or exactly, the leaf shall fall off the branch. The sun shines muted passed faint fog- a blurry view ahead. They rub their eyes. To their dismay, it’s still not clear. So they warily crunch through crisp corpses, of a decaying tree. Pondering the beautiful, sage Autumn.
Words by Anne Liu and design by Naketra Mendes
iii. Stagnate stiffens in the frost, sharpening blades of grass. Rumbling grey clouds often sweep the skies, sometimes crying in desperation, sometimes crackling in frustration. Yet every time the ending is always the livid storm calms, swept away by a gust of wind. The sun also seems more eager to escape per day. Their lives sync with the dark of the world, hiding, hibernating through chilly, eternal Winter.
iv. Growth sprouts in the saplings of the land, the revitalisation of ripe greenery; the return of warmth. Change glows in the sun’s more frequent and longer appearances, it simmers in the rolling fields of flowersdainty petals in arrays of colour. Another opportunity, to start anew. They thank the guidance and wisdom granted by the gentle, kind Spring.
21
WINTER RECIPES Pumpkin Soup
Serves 4-6
Difficulty: Easy
Cooking Time: 15 mins
This is a thick, creamy soup that is perfect when paired with a delicious bread. Ingredients: 1.2 kg pumpkin (any type) 1 onion, sliced (white, brown, yellow) 2 garlic cloves, peeled whole 3 cups vegetable or chicken broth/stock, low sodium 1 cup water Salt and pepper Finishes: ½ - ¾ cup cream
Image sourced from: https://www.recipetineats.com/classic-pumpkin-soup/
Instructions: 1. Cut the pumpkin into 3 cm slices. Cut the skin off and scrape seeds out. Cut into 4 cm chunks. 2. Place the pumpkin, onion, garlic, broth and water in a pot - liquid won’t quite cover the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes. 3. Remove from heat and use a stick blender to blend until smooth. 4. Season to taste with salt and pepper, stir through cream. 5. Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Original recipe: https://www.recipetineats.com/classic-pumpkin-soup/
22
WINTER RECIPES Words by Ella Keele and design by Naketra Mendes
Hot Chocolate Fudge Cake
Serves 10-12
Cooking Time: 1 hour and 15 mins
Difficulty: Medium
Here is a moist and warm cake that makes a wonderful winter dessert. Ingredients: Dry Ingredients: 1 cup plain flour ⅓ cup cocoa powder (unsweetened), sifted ¾ tsp baking powder ¾ tsp baking soda/bi-carb (sifted if lumpy) 1 cup caster sugar ¼ tsp salt Wet Ingredients: 1 large egg, at room temperature ½ cup milk, full fat, at room temperature 5 tbsp (75g) unsalted butter, melted and cooled slightly 1 tbsp oil (canola, veg, or other neutral oil) 1 tsp vanilla extract ½ cup boiling water Chocolate Fudge Sauce: 1 cup thickened/heavy cream, or pure cream (not low fat) 1 ¼ cups dark chocolate melts or chips (baking chocolate, not eating chocolate) Serving: Vanilla ice cream
Image sourced from: https://www.recipetineats.com/hotchocolate-fudge-cake/
Instructions: 1. Preheat oven to 180°C (160°C fan). Grease a 20cm cake pan with butter then line with paper. 2. Whisk dry ingredients in a large bowl. 3. Add all the wet ingredients EXCEPT the boiling water. Whisk until combined. Then add the boiling water and whisk until smooth. The batter will be fairly thin. 4. Pour into the pan. Bake for 40 minutes or until a skewer inserted into the centre comes out mostly clean - a tiny bit of batter is okay. 5. Cool in the pan for 10 minutes. Invert onto a plate, then onto a cooling rack or plate right side up. Cool for a further 10 minutes - the cake will still be warm for serving. 6. Cut slices of the warm cake. Top with a scoop of ice cream. Douse with fudge sauce just shy of ¼ cup per slice (10 slices). Chocolate Fudge Sauce (makes 2 cups): 1. Heat cream until hot, just before boiling point, using your method of choice saucepan or microwave. 2. Put chocolate in bowl. Pour over hot cream. Ensure all chocolate is submerged, then cover with a plate. Leave for 5 minutes. 3. Using a whisk, or rubber spatula, mix vigorously until the cream and chocolate combine into a silky chocolate sauce. 4. Cool to thicken for 20 minutes. Give it a stir then pour into a jug for serving. Original recipe: https://www.recipetineats.com/hot-chocolate-fudge-cake/
23
SEASONS IN FASHION Words and design by Hannah Huang
24
SPRING / SUMMER
FALL / WINTER
ellecanada.com/fashion/trends/the-top-fashion-trends-for-spring-summer-2023
marieclaire.com/fashion/milan-fashion-week-fall-winter-2023-best-looks
RESORT
PRE-FALL
vogue.com/article/the-resort-2023-trend-report
vogue.com/article/pre-fall-2021-trend-report
THE WORLD OF FASHION Fashion seasons are conventionally split into four seasons: - Spring/Summer - Fall/Winter - Resort - Pre-Fall -
Though there are four fashion seasons, Spring/Summer and Fall/ Winter are the two predominant seasons, always exhibited at major fashion weeks in London, Milan, Paris, and New York. The different seasons are emblematic of the numerous different cyclic fashion trends. Monochromatic styles and comfortable clothing were on trend for Summer this year according to Forbes, and the colour red dominated the Fall fashion show this year. The base for the recent Resort fashion season was white, and the Pre-Fall trends this year explored minimalist, sophisticated ensembles of fall basics - black leggings, white t-shirts, and cosy sweaters, as well as art inspired prints and witchy silhouettes.
Sources: www.glamour.com/story/fall-fashion-trends-2023 deavita.net/resort-fashion-2023-latest-spring-summer-holiday-trends-outfits-prints-pearls-283623.html www.forbes.com/sites/the-ascott-limited/2023/08/09/reshaping-the-hospitality-sector-through-reinvention/?sh=60835ea0495d
25
Photography Through the Seasons Sweet Spring
26
Photography by Ann Moir
Summer Time
27
Soft Autumn
28
Winter Wonderland
29
FREE EVENT
FOR YOUNG PEOPLE IN HIGH SCHOOL
PRIZES FOR BEST DRESSED WEAR BRIGHT COLOURS OR HALLOWEEN COSTUMES
DRUG, ALCOHOL AND SMOKE FREE EVENT NO PASSOUTS. book online
limited tickets
Follow along @kingstonyouthservices #glitterandglow For further information please contact Kingston Youth Services on 1300 369 436