Wicking Bed (my new vege patch)

I have been reading up on Wicking Beds. Self watering vege patch, with a water reservoir built beneath the soil, which due to "capillary action"  allows the roots of your veges to feed off when required. Like dipping a tissue in a glass of water (watch the water rise)

Here is my step by step.
Firstly - the cost does add up. It looks simple, but it is time consuming.
All Materials were bought from Bunnings and my local landscaping supplier.

Materials below are for a  600mm high, 2.4m long by 1.2m wide bed.
Approx 600mm total depth, 300mm soil and 300mm for the water reservoir

9 x 2.4m long Cherry wood sleepers (200mm width) $14each at Bunnigs
Builders plastic
Geotextile material to seperate the blue metal to the soil
1 tonne of Blue metal (or similar) $70 a tonne (equivalant to 1 trailer)
8 x 30Litre  bags of Organic compost (2 bags for $12 @ Flower Power)
8 x 30 Litre good potting mix ($varies)
2m length, 90mm PVC pipe (drill holes in the pipe)
2 x 90mm PVC caps
1 x 90mm elbow
1m x 90mm PVC pipe (this is your pipe to fill water into)
300mm length 90mm PVC pipe for you overflow
90mm Bracket

Step 1 - Build your box
Set out your timber box,2.4m x 1.2m x 600mm high, and line with builders plastic.(fix with staple gun)
Ground must be level before you lay your plastic.

Step 2
Add a layer of Blue metal, 50mm high, then lay your slotted pipe on top.

Step 3
At 250mm high, install your overflow pipe to the side of the box.

Lay the balance of the box,  to about 300mm high with blue metal.

Step 4
Lay your geotextile material on top of the blue metal, to seperate the soil.
Lay the organic compost.

 Step 5
 Lay the soil

 Step 6
 I havent as yet, but I would also put a layer of straw, or mulch on top prior to planting.
 Plant away. (17th March)

Bomboloni (Custard Puff donuts)

Bomboloni all Crema
Custard filled Donut - Italian cream filled donuts

All I can say, is this is a donut full of sugar, dough and custard. One donut is just not enough, but too many equals days of calorie burning.

I have kept this recipe in my "to cook" file for months. Taken from the food blog "La Mia Vita Dolci" translated "my Sweet life" by Grace Massa Langlois, an Canadian, Belgian born, Italian heritage, food blogger, who due to a tragic past, and current circumstances has cooked and blogged this and many other old time Italian pastries. 

I was lucky to take a pic with my phone before we all indulged. The warm smell of the custard and aroma given from the doughnut (orange zest, and vanilla) filled the room. Even I was impressed that the recipe worked on my first attempt. 

This is certainly worth the wait.  I must admit, it is a lot of preparation and hard work, but worth the effort. 

The dough is made fresh by hand, and there is a little of kneading and rising time (similar to making pizza dough). 

I won't post the recipe, as  I think its worth viewing the blog I found as the instructions are very well written.