Here's your latest lockdown survival guide.
When you think of the bushfires that we now know as the Black Summer, the images that come to mind are the ordinary people who had to face the extraordinary. ABC's new drama, Fires, is taking us back to that moment, reminding us how the nation came together. The short series is six, stand-alone stories tied together by the journey of the young firefighters. Fires began on Sunday - so you can catch up on iView before sitting down to the next instalment at 8.40pm on Sunday on ABC.
One of the most explosive stories to come out of the White House was the Bill Clinton-Monica Lewinsky scandal. At the time, much of the public attention was captivated by the sordid details of a stained dress and other sexual innuendoes. However, at the heart of the story was an abuse of power. Impeachment: American Crime Story is the third season in the American Crime Story anthology series, which has previously shared The People v. O. J. Simpson and The Assassination of Gianni Versace. It is now streaming on Binge.
Catherine Jinks has spent the past three decades writing more than 40 novels, across different genres and for different audiences. Her latest release, The Attack, is a tense thriller set on a small island off the coast of Queensland. Described by The Canberra Times reviewer Anna Creer as having Lord of the Flies undertones, this release follows what happens when a group of school-aged children go to the island for a camp.
- The Attack, by Catherine Jinks. Text, $32.99.
Looking for simple and delicious pasta? Look no further than this recipe for cacio e pepe from Joshua Weissman: An unapologetic cook.
salt, to season
225g uncooked bucatini or spaghetti
30ml extra-virgin olive oil
6g freshly cracked coarse black pepper
248g freshly grated Parmigiano Reggiano cheese, plus more to serve
118g freshly grated Pecorino Romano cheese
freshly shaved black truffle (optional), to garnish
1. Bring a large pot of water seasoned very generously with salt to a boil. (It should be VERY salty, nearly as salty as the ocean.) Cook the pasta until just under al dente, about one minute for fresh pasta and seven minutes for dried. Once the pasta is cooked, reserve 350ml of the pasta water and drain the pasta.
2. In a medium saucepan, heat the olive oil over medium heat. Once hot, add the pepper and toast for about 30 seconds.
3. Add 250ml of the reserved pasta water. Bring to a simmer, and add the semi-cooked pasta to the saucepan. Let simmer vigorously for three to five minutes, or until the liquid is reduced by about 75 percent. (Add more of the reserved pasta liquid if the liquid reduces too fast.)
4. Add the Parmigiano Reggiano and Pecorino Romano. Using tongs, mix and toss vigorously until all of the cheese is evenly distributed and melted and a creamy sauce has formed. Turn off the heat.
5. Transfer to a serving bowl, garnish with more freshly grated Parmigiano-Reggiano, and top with freshly shaved black truffle (if using). Enjoy!
- Joshua Weissman: An unapologetic cook, by Joshua Weissman. Alpha, $39.99.
A parent from Garran Primary School has also turned Woden into a Where's Wally adventure and has posted 20 posters of Wally around Garran for people to find. Or you can stay a little closer to home and go camping in the backyard with a barbecue dinner, homemade s'mores and shadow puppets.
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