Water woes

• By Natalie Pitfield

I woke up one morning to find my header tank empty.

Our property has a fairly logical water system. Water pumps from the bore up to the header tank and then gravity feeds down to our house tank and all the troughs. As soon as there is an issue on the property, the float on the tank will drop, and I know I need to fix the issue.

The smartest thing to do is to check the paddocks that have stock in them first. It’s most likely that they’ve pulled an alcathene pipe off a trough or a connector. So, I set out to walk the property and check things out.

I probably haven’t mentioned that we live on a ridge. So it’s a very steep hill to navigate when walking around our paddocks. I’ve walked it for so long it’s routine, but I do laugh inwardly when I take visitors out and they’re puffing halfway back up the hill.

I checked all the troughs, and it was the very last one that had a line hanging off its connector.

What was really unusual was that the trough itself was empty. We have a non-return valve on all our troughs so that even if there’s a water issue, the troughs remain full.

I took apart the fitting, and it looked like it had been sitting at an odd angle after loosening a little and twisting itself around. I tightened it again and then reconnected the line. I had a tough time doing this as the pipe was very rigid and refused to stay on the connector. I got a lighter and heated the end of the pipe. This usually makes it more malleable. I managed to get it connected properly and tightened the connector.

I put the water back on, and there’s always that period after fixing a break when you hold your breath a little and pray. But thankfully, all was well, and the trough refilled nicely, and the connection held. I was so pleased that it had been a relatively easy fix. That’s definitely not always the case.

RECIPE: KEVIN’S FAVOURITE CHEESECAKE

Ingredients
250g Anzac biscuits
125g butter, melted
Filling:
250g ricotta cheese
250g soft cream cheese
¾ cup castor sugar
2 tbsp cornflour
3 eggs
1 cup sour cream
2 tsp grated lemon rind
170g can (2/3 cup) passionfruit pulp

Method

1. Preheat oven to 180C. Line base of a 23cm round springform cake tin with foil. Brush
   base and sides with oil.
2. Crush biscuits finely by either processing in a food processor or using a mortar and
   pestle. Transfer to a medium mixing bowl.
3. Add butter and mix until well combined.
4. Spoon into prepared tin and press firmly into base and sides. A straight-sided glass
   that’s been greased is great for this.
5. Refrigerate for 20 mins.
6. To make filling beat cheeses until smooth with an electric beater. Add sugar and
   cornflour, beat until smooth.
7. Add eggs one at a time, beating well after each addition. Add the sour cream, rind and
   pulp, beating until combined.
8. Pour into tin.
9. Bake for 50 mins or until set. Allow to cool.
10. Decorate with whipped cream and slivers of lemon rind.