Soft and clean and excitingly new

Recently, I had a conversation with my osteopath about fabric softener. OK, let's get a few things clear: yes, I have my own osteopath. His name is Aaron, and he is fabulous; he fixes my back, my neck, my knees, my wrists, my feet, my hips (apparently I'm his only patient who needs a full body adjustment EVERY SESSION). And no, I am not 70. But when I AM 70, my back will be feeling pretty good, thanks.

I don't exactly know how the fabric softener thing came up, but for some weird reason, washing detergent does seem to be something people randomly discuss. I know that one of my friends uses special detergent for her black clothes, and I know that another is allergic to most brands, except the one he now uses. Some of this I know from random conversation, some because which brand detergent you use is frequently a question on those 'get to know you' quiz emails. (By the way, I use an environmentally friendly liquid detergent, and the cheapest brand fabric softener available that is apple scented).

So yeah, we had a chat about fabric softener, and how good it makes towels feel. But more importantly, we got very excited by fabric softener because it was an adult discovery for both of us. Our parents hadn't used fabric softener when we were kids, and there was this pure thrill when we made the choice to create our own washing ritual.

There are a number of things I have discovered as an adult. Tea. Wine (and I'm getting snobbier about this by the day). That deli meat can be so much better than what they sell at Coles. Anchovies (but only the expensive ones). Pickles. INTERESTING Vegetarian food. Tofu. Chilli. Real pizza. Good Asian food (especially moving past White Person dishes, like Lemon Chicken). Even as a kid I was fussy about chocolate, but now I have very expensive taste (quality over quantity). Mustard. Hydroponic tomatoes. Expensive ice-cream (and NEVER Neapolitan).

It's funny that most things on this list are food; I am a LITTLE food focused. As I've gotten older, I've realized that we really didn't have much money when I was young. It's funny, you don't notice when you're little. But I know my parents worked really hard to look after us, and keep us happy, safe and fed. But it meant there wasn't any money for luxuries. Now I'm lucky enough to make my own choices, and spend a little more on some things, and developing my tastes in new directions not available to me as a child.

Cheese is a perfect example of this. When I was young, we bought processed, pre-sliced cheddar. I always thought the individually wrapped cheddar slices were the absolute height of luxury. Occasionally I would try a bit of brie or Camembert at an adult party, and I thought Coon was pretty good too. Now I only buy individually wrapped slices if I am looking for a childhood flashback (it normally needs to be served on saladas, with honey or vegemite). My regular cheese is a colby or a vintage cheddar (and NEVER Coon), and I regularly have a 'fancy' cheese in my fridge, but it's rarely brie. I've come to love blue cheeses (thanks to Sai for coaxing me towards Roquefort, and Lisa for living in Paris and giving me the chance to try the AMAZING range of French cheese), and I know that a soft cheese is better when it's runny. I love goat cheese, sheep cheese, even buffalo cheese. And all this from a kid who used to dream of having a Cheese Stick in her lunch box...

Crazy little thing called life

Ok, since my last 'woe is me' post, things have been quite crazy. I sent out a lot of job applications, including around ten for emergency or short term teaching. From that, I was offered three short teaching jobs, and four emergency teaching jobs. I went to Queensland for my cousin's eighteenth, and this is when things start to go loopy.

FIRST, I was offered a longish short term contract (around ten weeks). I accepted, and quit my Old Job. Simple? Nuh-uh.

THEN My Old Boss rang me to offer me a stable wage, if I returned to Old Job. I wavered. I considered. I called New Job advising I was unsure. I decided to stick with New Job.

NEXT my Old Boss called again, offering me more money to return to Old Job. I refused.

FINALLY on my first day of New Job, Old Boss calls to tell me that the staff member who had to pick up the (minimal, considering I had no work) slack from me leaving had quit, and Old Boss was desperate. So now I work New Job nine days a fortnight, Old Job one day a fortnight, and will probably return to Old Job for a term or so once New Job is finished. PHEW.

Meanwhile, my brief sojourn in Queensland was lovely. I think I should get me a winter home; it is SO nice to be able to sit on the beach, in 27 degree heat, in the middle of winter. Lovely, even though it is eerily wrong. Spent a few days exploring Brisbane, and a few days sitting on the beaches of Sunshine Coast and hanging out with my newly legal cousin.

I've forgotten the excitement of being 18. I'd also forgotten the energy you have when you're 18. My cousin turned 18 on the Tuesday, and went out Thursday, Friday and Saturday nights. I was invited Friday and Saturday, but backed out Friday due to a massive headache. Saturday I drank and danced at the official birthday party (held at a bowls club, SUCH CHEAP DRINKS!), but felt far too old and fearful of hangovers to go out clubbing afterwards.

The surprise point for me was my cousin's freshness on Saturday morning. Having been out the previous two nights, she called me at around nine am and was appalled to learn that we had gone to the beach without her. "Why didn't you invite me?" she demanded. "I thought you'd be sleeping, or hung over!" Ah, yes. Partying in the time of BHO- Before Hang Overs. I remember those days... Now I'm too tired to even get drunk! *sigh*

Job Instability is Contagious

I have been stressing out about my job situation for weeks. Before I went to Europe (oh, care-free days of holidaying), I had been under the impression that I had a stable job back home. Upon my return, I discovered the company had been sold, and that the two other staff in Melbourne (including a new recruit) were now on a salary, rather than casual wages like myself. I, however, was to remain casual, which didn't worry me too much at first, as I'd been casual before and making ample amounts in that fashion.

Things started to seem shakier when I was told our company cars were being sold (I LOVE my car) and our props downsized (and no longer anywhere NEAR as cool as they used to be). Soon I realised there wasn't as much work as before, and I started to stress about my finances (a common preoccupation for me, I must admit. I like security).

I was a bit resentful of the New Girl, who had a salary right from the start of her job, but it training her I got to know her, and she's great. We chatted heaps about the changes in the company, and our uncertainty about the security of our jobs, and our other career options. I told her I was considering going back to classroom teaching next year, and when I started looking for work last week, she was really supportive and positive.

I've now gotten one post as an emergency teacher, and applied for a stack more. This is work that could complement my current casual schedule. But I've also applied for full time teaching work for later in the year and next year, and an awesome education position at the RSPCA, which I would snap up if offered. So I'm definitely looking outside of The Company, because they simply can't offer me security.

My Boss has been promising for weeks to call and discuss 'my future with The Company'. That call FINALLY came today, and she announced that, while she couldn't offer me permanency right now (!), she wanted me to stay. In fact, as an indication of how much she loves me, she offered the information that she had to get rid of a full timer. New Girl is the Sacrificial Lamb. The new ownership wants one full timer and one casual in Melbs, and I have been 'selected' as I am soooo reliable (yeah, and dumb enough to stay on a casual wage, which New Girl would be unable to do...).

So here's my quandary. I told The Boss that I have applied for supplementary casual work, and was also looking into full time teaching next year. I didn't tell her I was considering full time work this year. If I had, would she have kept New Girl on staff? Am I costing someone a job? And should I tell New Girl (soon to be Old Girl) that the axe is dropping? I know she'll be called tonight, but I feel so bad *knowing* and not being able to affect the result...

Such a chore

Everyone has at least one form of housework they really despise. Not the general feeling of annoyance related to cleaning tasks; I mean really, actively loathing a particular chore. For me, this is the cleaning the floors. I will scrub the shower, wash the clothes and quite cheerfully plunge my hand into soapy dishwater (sans washing up gloves. Gloves are for nancies). But sweeping? Mopping? Do I HAVE TO????

Even vacuuming. Most people, forced into household tasks, will jump onto the vacuuming. Not me. The only reason I vacuum at all is because we have a particularly cool vacuum cleaner with lots of flashy lights and super strong suck function.

In every house I have lived, it has been someone else's job to clean the floor. I will take on all sorts of disgusting jobs, such as cleaning the toilet and the grouting in the shower, as long as it is not my job to mop. In our present house, it's normally Nick's job, as he's more sensitive to the dust than I (oh, dusting, that's another job I hate. WHY do people give nick-nacks? They serve no purpose EXCEPT TO COLLECT DUST! I hate ornaments almost as much as I hate mopping).

Having grudgingly noticed the increasing disgrace into which my house has sunk since Nick went away last week, I set aside today for cleaning. Not that I got anything done before 3pm. Far more important to finish my book, watch a few episodes of 'Love my Way' while eating toast and drinking tea. At this point I dressed myself in clothes far too tragic to be seen by the general public. After bashing out a few emails, I got myself organised and somewhat motivated, and am proud to announce that (punctuated by stints reading the paper, contacting schools, eating popcorn (gosh those microwave bags of popcorn are rip offs. What kind of idiot would pay $1.50 for 10cents worth of popcorn kernels? Oh yeah, me...) and looking for new jobs) I have swept, mopped and/ or vacuumed every room in the house. Except my bedroom, that's got too many clothes arranged artfully upon the floor...

Heaven on Burke Rd

Last night I died and went to Naomi-heaven. Nick and I attended a Winter Indulgence Evening at Koko Black, in Camberwell, which was AWESOME.

Koko Black founder Shane Hills originally began life as a rock-candy devotee. Having joined the throngs engrossed by the sweet making demonstrations at rock candy store Suga, Shane opened his own branch of Suga at Chadstone. After a few years of success, he turned his thoughts to other areas of confectionery, and specifically a sweet traditionally more popular than rock candy; chocolate. He spent a long time pondering his ultimate chocolate experience, and through training, tasting and searching the world for master chocolatiers, Shane set out to create that ultimate experience.

Koko Black stores aim for a level of quality in their products (resulting in some of the most exquisite hot chocolate available in Melbourne). This standard is raised in the decor and general ambience of the stores, which create a sense of an old style salon. Sinking into a chocolate coloured leather chair, gazing out onto picturesque Royal Arcade, or simply admiring art nouveau inspired wallpaper evokes a sense of luxury and indulgence, raising the experience of a drink at Koko Black well above a latte at your local.

The Winter Evening of Chocolate maintained a friendly, casual atmosphere, with questions and jokes encouraged, so long as they did not undermine the real focus of the night; chocolate. Attendees were generally chocolate aficionados, who appreciated the experience of being guided through a tasting session of high quality chocolate blends, and viewing and assisting in the process of hand making chocolates.

Koko Black's 44% blend is a true chocolate lover's perfect milk chocolate. With a higher percentage of cocoa mass than many commercial milk chocolate blends, the 44% affords a fuller bodied taste and an extra smoothness, capped with a bittersweet tinge of an aftertaste.

The 60% sports more of a 'snap' than the milk blend, and is less likely to melt in the mouth. With a proportion of more cocoa mass than cocoa butter, this blend is close to the blend of many standard dark chocolates available on the shelf, but the high quality of the ingredients is emphasised in the smoothness of the chocolate as it dissolves.

The 74% blend revels in it's bittersweet shock as it enters the mouth, melting to produce a full bodied roasted bean aftertaste which lingers well after the chocolate has dissolved. For me, this is fairly perfect in what I look for in a dark chocolate; the heavy cocoa mass is noticeably present in the bitterness of the initial taste, but the rich aroma retained in the mouth balances any desire for a sweeter flavour.

The evening continued with demonstrations of bailey's truffles, piped by the attendees, highly alcoholic, addictive and delicious. After decorating individualised blocks of 44% to take home with us, it was time to indulge in a Koko Black high tea; hot chocolate served with an ice-cream or mousse martini. Koko Black make all their own ice creams, mousses and sauces. The chocolate mousse martini was topped with crunchy hazelnuts roasted by the KB kitchens, while the delicious vanilla bean ice cream was heightened by the rich hand made caramel sauce.

Prior to this evening, I'd enjoyed KB's hot chocolate (made from melted chocolate, not powder) and their excellent coffee, but this was my first chance to try one of their chocolate spice blends. The cinnamon blend balanced perfectly the bitter and sweet elements of both cinnamon and chocolate, resulting in a sweet flavour which was not overpowering. The standout drink for me was the chili chocolate, b far the best I have tried anywhere. The chili is visible on top of the foam as well as in the reddish tinge to the depths of the drink, but most noticeable as a kick to the back of the throat. The sweetness of the initial chocolate mouthful is boosted by the jolt of the chili, and ensures the chocolate does not overpower in sweetness.

The evening was a huge success (and by success I mean I ate stacks of yummy chocolates, AND got to take some home!). If this is what is meant by 'death by chocolate' I'm in.

P.S. I wrote this last week, I just hadn't found a way to finish it! Slack, much. I need some chocolate to console myself...