Category Archives: Christmas preparations

What stands out from your Christmas celebrations, Considering going to a retreat, Who’s heard of or tried eco dyeing, Butternut squash pasta bake

Hello everyone and Happy New Year to you all. I know it’s been a long long time since I posted on my site. I don’t really have a valid reason except to say other activities seem to have taken precedence and the weeks slipped away. However, having received numerous requests from readers to continue writing, I feel inspired to get going again.

What stands out from your Christmas celebrations I wonder

I wonder what stands out from your Christmas celebrations. For me, it was something unexpected. During the present unwrapping at my daughter’s house, where we always celebrate Christmas, my grandchildren, Nic 24, Jesse 21 and Emma 19 recounted how their Mum had used them as her “shopping elves”. She and her husband went off to Mallacoota the week before Christmas and delegated the shopping to Nic, Jess and Emma. As each gift was unwrapped they recounted the story of how the purchase was made. I couldn’t believe how much thought and enjoyment they had put into purchasing each item. They recounted searching the internet, finding the best bargain, making sure the colours were suitable and checking sizes and had us all in fits of laughter at their antics. They saw it as an enjoyable experience and not a chore. Long may that continue.

Does anything stand out for you? If so share as a reply.

Considering going to a Retreat!

I had the idea it would be invigorating and fun to try a retreat as an alternative holiday. I knew Ken wouldn’t consider it so I suggested it to my daughter who looked at me a little pensively but agreed to consider the idea. I trawled through the internet but everything I came up with offered luxury accommodation. My idea was being out in the bush in perhaps a mud hut, meditating and eating vegetarian or vegan food and skinny dipping in a creek. Nothing like that seems to be on offer. I conveyed what I’d learnt to my daughter who had a big smirk on her face whilst handing me a book titled: Nine perfect strangers – can a health retreat really change your life forever? by Liane Moriarty. She had read it on her holiday.

Now having read the book myself, I have to say it gives cause for thought – do they put a little something in your green smoothy????? Here’s the theme of the book which I thoroughly recommend: Read and enjoy.

The retreat at health and wellness resort Tranquillum House promises total transformation. Nine stressed city dwellers are keen to drop their literal and mental baggage and absorb the meditative ambience while enjoying their hot stone massages. Watching over them is the resort’s director, a woman on a mission to reinvigorate their tired bodies and minds. These nine perfect strangers have no idea what is about to hit them.

Sad news

Late last year my dear friend Joan Blain passed away at the age of 85. She was a reader and contributor to my blog from the beginning. I did report to you that she had a bad fall and broke both her legs from which she never recovered. Such a brave woman continuing helping her husband on the farm even though she had MS from her early 30’s. Joan contributed a story from her early days in my post of November 14, 2014, about starting up a printing business on the farm. The building, though crumbling, still stands and one of Joan’s son’s kindly transported her to the location so she could look through the window and recount her memories.

Joan looking through the window of the shed that housed the Print Shop

Who’s heard of or tried eco dyeing?

There’s always something new and exciting to learn. Glenda, Treasurer of the spinning group of which I’m a member, attended a show where eco dyeing was being demonstrated and introduced the group to the technique. We were all absolutely amazed at the results achieved.

Eco printing or eco dyeing is a contemporary application of the traditions of natural dyeing In eco dyeing plants are enclosed in textiles or paper, bundled by winding over rods or stacked in layers and then steamed or immersed in hot water to extract the pigments and produce a print made with plant dyes. Leaves, stems, flowers, buds, seeds and roots may be used also bark and wood.

Here’s a link so that you may read all about the process and perhaps be inspired to try it out yourself http://www.frankie.com.au/blogs/craft/5206-frankie-exclusive-diy-an-introduction-to-eco-dyeing

Butternut squash pasta bake

This recipe is vegetarian but it’s so hearty meat eaters won’t be disappointed and it has the added advantage of freezing well.

1kg butternut squash, cut into chunks (about 2cm), 1tbsp olive oil, 500g macaroni, Sea salt and freshly ground black pepper

For the cheese sauce: 60g butter, 60g plain flour, 1L whole milk, 60g Parmesan, finely grated,1/4tsp freshly grated nutmeg

For the topping: A handful of sage leaves, 40g tomatoes, roughly chopped, 50g fresh breadcrumbs, 2tbsp olive oil, 2tbsp pumpkin seeds

1. Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a large roasting tray with baking parchment.

2. Place the squash in the roasting tray. Drizzle with the olive oil, season with salt and pepper and toss to coat. Cook on the top shelf of the oven for 25 minutes or until the squash is tender and browned at the edges. Remove from the oven and let it cool slightly for a couple of minutes. (Keep the oven on.)

3. Tip three-quarters of the roasted squash into a blender and blitz to a purée; set the rest aside.

4. Bring a large pan of salted water to the boil. Add the macaroni and cook until almost al dente (two to three minutes less than the time suggested on the packet).

5. Meanwhile, for the sauce, melt the butter in a large saucepan over a medium heat. Add the flour and cook, stirring, for one minute, then whisk in the milk and cook, whisking, until the sauce thickens slightly. Parmesan and nutmeg. Stir until the cheese has melted, then stir through the squash purée to make a rich, smooth sauce. Take off the heat and season with salt and pepper to taste.

6. Drain the macaroni, add to the sauce and stir well. Tip into a large, deep baking dish, about 25 x 30cm. Scatter over the rest of the roasted squash, the sage, sun-blushed tomatoes and breadcrumbs. Drizzle with the oil. Place on the middle shelf of the oven, turning on the oven grill at the same time. Bake for 10 minutes.

7. Take out the dish, scatter the pumpkin seeds evenly over the surface and return to the oven for five minutes or until the topping is golden. Serve at once, with a green salad.

To freeze: Cool and pack in a lidded foil tray (or several trays). Defrost fully in the fridge, then remove the lid and reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 30 minutes, until hot all the way through. If the surface appears to be browning too quickly, cover loosely with foil.

I’ve really enjoyed writing this blog so hope you enjoy it too. I’ll close with this quote:

When you love what you have you have everything you need

Janice

Make your own Christmas gifts, Recipes for Radiant Skin, Crystallised Lemon in microwave, 5 pointers for art of growing older, Showcasing skills/weaving

1 Reply

Hello everyone – how time has flown since my last post; sorry about the time lapse but I can’t always get to it as I should.

Christmas is coming

Christmas is on my mind and the question of what to give is uppermost in my thoughts. This year I’ve decided to make small gifts for each member of the family, well with the exception of one which is a large blanket for number two grandson, who made a special request. Making gifts when I was a young woman was the norm and planning usually started in July. This activity was necessitated by lack of surplus income but generated great satisfaction in the making and the giving.

There’s fun also to be had in making your own tree and house decorations. I have just resurrected a pattern for a snowman that holds small gifts (his head is separate from his body and lifts off). I made two of them many years ago when the grandchildren were small and glad to say they still come out each year as part of the Christmas scene. If anyone is interested I can pass on the instructions. Here he is:

If you are looking for ideas Pinterest is an excellent medium for inspiration and patterns. I’m sure most of you are familiar with the site, if not here’s a link: http://www.pinterest.com

RECIPES FOR RADIANT SKIN

Rhonda Armstrong, who I originally met at water aerobics and is a contributor and reader of the blog, passed on the following skin recipes. Rhonda has a beautiful radiant skin and I believe has used the first two recipes herself there being a little tick against them on the paper she gave me.

Papaya enzyme scrub (for all skin types)

Finely ground adzuki beans have the aroma of freshly cut grass. The Japanese use them to clarify the skin. They grind down to a beautiful and delicate consistency perfect for exfoliation:

2 tsp mashed papaya, 1 tsp ground adzuki beans

Make sure you combine ingredients thoroughly

Lavender buttermilk cleanser (for all skin types)

This delightful cleanser will give your complexion a lovely glow. Buttermilk is an effective astringent and has a notably toning effect It brightens the skin and helps even out tone and reduce por size.

1 to 2 drops lavender essential oil, ¼ cup buttermilk

Drop the lavender oil into the buttermilk, mix well and bottle.

Olive and lime shine mask (for all skin types)

This simple mask is full of antioxidants and AHAs that will soften and revive most complexions. If you wipe this mask off gently with a dry cloth, you’ll be amazed at how much dirt it lifts. It works well as a 30 minute mask or can be left on overnight and rinsed off in the morning

2 tsp olive oil, ½ tsp lime juice

Whisk ingredients to combine until the mixture turns cloudy.

I haven’t personally tried any of these recipes but intend to have a go at the Olive and Lime Shine Mask – will let you know how I go.

Crystallised Lemon in Microwave

My lemon tree is still burgeoned with fruit so looked up my recipe for crystallised orange rind and did some with lemons. Turned out really well so you may like to have a go. It’s much much quicker using the microwave than the stove. I’ve stored it in a glass jar; it’s yum just pinching a couple of sticks when you go to the cupboard.

Ingredients

8 large lemons , 9 cups hot water,  3½ cups sugar (or make ½ quantity)

Remove peel with white pulp from lemons. Cut into 1/8 inch strip. Place peel and 5 cups water in 2 1/2 litre dish, cover with plastic wrap and microwave 100 percent for 14 minutes. Drain and return to dish, add 4 cups water, recover and microwave for 14 minutes. Drain, rinse in cold water. Stir in 1 1/2 cups sugar. Cover loosely.

Microwave 10 minutes, stir, recover and microwave 10 minutes. Lightly oil wax paper. Separate peel on paper so not touching. Let dry 2 hours or more. Put 2 cups sugar in bowl and toss small batches of peel in sugar. Air dry 2 hours and store in airtight container.

I used 1½ cups sugar which was plenty for me.

Ageless Soul: An Uplifting Meditation On The Art Of Growing Older by Thomas Moore, published by Simon & Schuster,UK

I have just been reading a review of this book which seems very interesting. I checked to see if my Library has a copy but so far no luck. Probably only just been published. However, in the review it gave five pointers on the art of growing older which I thought I would share with you. Let me know what you think of them.

1. Don’t surrender yourself to an ageist culture that can’t appreciate the value of experience and knowledge. Make a point not to fit in, and stand up for your age, whatever it is.

2. Don’t live up to your culture’s expectations. Don’t retire if you aren’t ready. Pick up a new profession or skill in your older years. Don’t hold yourself back just to fit in with your culture’s limited ideas about ageing.

3. Cultivate activities appropriate to your age. Slow down when necessary, but speed up the artistic and contemplative side of life. Teach, write, paint and be in nature.

4. Stay close to the youth that is always in you. Because you never fully lose your younger self.

5. Use your learning and experience. You have a job to do, and that’s showing the younger generation how to get along and live happily. They would be lost without your point of view

SHOWCASING SKILLS

I know many of you will have already seen a short film made for the Coal Creek Spinners & Fibre Arts Group showcasing the various skills of members of the group. However, many will not so I am embedding the latest one here which shows the art of weaving demonstrated by Glenda Beresford. Be inspired by Glenda who has only been weaving for a year,

I’m going to finish off with a quote from the book I mentioned above:

AGE IS ABOUT EMBRACING THE RICHNESS OF EXPERIENCE

I would really love readers to share their ideas and comments on any topic, use Leave a Reply at top of page. Please write. In the meantime be inspired.

Janice

Remembering our grandmothers, Things that have a special place in our hearts, Exhibition of hand made items from 100g of wool, Visit to Mohair Goat Farm, Yummy quick cake recipes

1 Reply

Remembering our grandmothers

I wonder how you remember your grandmothers. Did you live close and spend lots of time together? How did they affect your life? It’s a really interesting topic and one which I would like to explore if any of you are happy to share your memories with me in future blogs. At a Spinning Group party yesterday I asked Anne what she remembered. She said she spent a lot of time with her grandmother who loved hats and handbags and always gave her an Aspro when she took her out so that she wouldn’t want to go to the toilet. I asked how she thought she would be remembered. She said “that lady whose house was so full of wool you couldn’t get through the door”.

I lived next door to my paternal grandmother whose name was Caroline. She spoke very little and always seemed quite hostile. In later life I realised she was very deaf and could hear little of what was being said so didn’t respond. I loved helping her mash up the boiled potato peelings and mix with pollard for feeding the chickens. She did once come out of her shell, so to speak, when she told me that when she was at school the other kids used to chant: “Car, car, Caroline hang your britches on the line, when they’re dry bring them in and hang them on a safety pin”. After that revelation I never told anyone my middle name was Caroline. Sadly she died from a tragic accident which haunts me to this day. Unfortunately I didn’t know my maternal grandmother as she died in childbirth in 1912. I do have a photo of her and a letter she wrote to her sister just prior to her death, apart from that there is little information.

What will my grandchildren say of me. Now wouldn’t that be interesting, though I hope they don’t have that opportunity any time soon.

Things that have a special place in our hearts

Today I thought I would share with you something that has had a special place in my heart and life since I can remember. It’s a grandfather clock. A couple of years ago I wrote some short stories relating to my youth which I published as an e-book. The first was about the grandfather clock and after many attempts at getting the story started I came up with the idea of writing from the point of view of the clock, therefore the clock is the narrator of the story.

To save space you can read the story by clicking on the link below. It doesn’t quite open as I would like. When you click on the link it takes you to my Reply Page where you have to click again. Very strange. I’ve sought the help of my son but he’s busy so I’ll have to leave it as it is.

Mum, Dad and Janice – think I was 18 in this photo

the-grandfather-clock-tick-tock

Although the clock resides at my daughter’s house, due to lack of sufficient space in my house, it still presides over events of the family. Unfortunately its hourly ring has had to be curtailed due to it being a little annoying during the night.

Here I am with the clock last Christmas

Exhibition of hand made items from just 100g of wool plus a visit to a Mohair Goat Farm

Recently the Coal Creek Spinners Group participated in an exhibition of items made from just 100g of wool. The variety was amazing from small toys to beautiful wraps, to hats, scarves, wall hangings, skeins of different wools and one really special exhibit, a jumper so finely crafted it was hard to believe the skill of the knitter (view in the video) who won 1st prize at the Bendigo Wool Show for her work.

As part of the activities of the group there was a visit to Mohair Rare, a working farm, producing mohair yarns for spinning and other crafts. I have to thank my husband for producing this video which is very informative showing both the exhibition and the activities of the farm, explained in some detail by Lill Roberts of Mohair Rare, and returning at a later date to view the shearing of the goats, one of the shearers being a lady who kindly explained on camera the process.

Now for some recipes

Now that Christmas is approaching its wise to have a few goodies on hand, possibly in the freezer, in case friends or family pop in unexpectedly. I have used the recipes I am going to share since back in the 60’s when I used to subscribe to a small publication which was full of ideas for the freezer. Quite an innovative concept in those days plus there was always a home testers note about the recipe which I can confirm freezes really well. I have also made and stored portions of the Fudge Icing in the fridge and used on other cakes. Very handy.

Chocolate Cakes with Fudge Icing

You will need two shallow foil pie dishes about 18cm across

180g self raising flour
60g cocoa
180g soft brown sugar and 180g butter
3 eggs plus 1½ tablespoons milk

Grease the dishes. Sift together flour and cocoa then in another bowl beat butter and sugar together until light and fluffy. Beat eggs and add gradually beating mixture well. Fold in sifted ingredients with milk. Divide equally into dishes and bake at 180C for about 50 minutes. Fan forced ovens a little less. Cooked when centre of sponge is springy when pressed. Cool before icing.

Fudge Icing

60g butter
60g cocoa
3 tablespoons milk
120g icing sugar

Melt butter in heavy pan. Add cocoa and cook over low heat for 1 minute. Remove from heat, stir in milk and sifted icing sugar. Cool then pour from pan onto cakes in foil dishes. Leave to set.

No Bake Cake – only 10 minutes to prepare

100g butter
100g marshmallows
25g cocoa
300g Rich Tea Biscuits roughly broken
50g plain chocolate
50g white chocolate

Line a 450g loaf tin with clear film or glad wrap leaving about 2.5cm hanging over the edges. Place butter, marshmallow and cocoa in a pan and heat until melted. Remove pan and stir in biscuits. Press mixture into loaf tin and chill for about 2 hours until firm. Turn onto serving dish.

Melt plain and white chocolate in separate bowls over hot water. Spoon on top of cake and swirl together with a skewer to create a marbled effect. Chill until set then cut into slices.

It freezes well but probably best to add the chocolate topping after thawing.

Well I’ve come to the end of another post, there is always more to say but I’ll leave that until next time. To finish up here’s a Funny Minions quote:

I MAY LOOK LIFE I’M DOING NOTHING ….

BUT IN MY HEAD I’M QUITE BUSY

Janice

Enjoying a new experience at Halloween, Christmas is approaching, Recipe for Mincemeat (fruit mince), The joy of spring flowers and 5 tips for using Silica Gel bags

2 Replies

Hello everyone – once again I have a few activities and snippets of information to share. Do feel free to write a comment on any item in ‘Leave a reply’ at the top of this blog.

Enjoying a new experience at Halloween

It’s been a long time since I gained so much enjoyment out of dressing up. I don’t mean getting ready for a special outing but actually dressing up in costume and acting a part. It’s not something I’m accustomed to doing and I found it a little difficult at first but I can certainly recommend it for letting yourself go. My daughter commented when seeing the photos that she had never seen me having so much fun.

More than 4000 people attended the annual Halloween event at Coal Creek Heritage Park in Korumburra on the 29th October and myself, along with other members of the Coal Creek Spinners group, dressed up as witches and welcomed visitors into our coven.

: Can you believe Avis, second left, is 90 and still volunteering

Here’s another clearer photo of Avis which I thought you would like to see. She is a marvellous lady and an inspiration to us all.

Christmas is approaching – puddings and mince pies

I usually do my Christmas Puddings during October but somehow this year I’m a little behind, though it probably doesn’t matter, they will still taste good on the day. As customary Ken and I stirred the mixture and made three wishes. I always make the same wishes which I think are supposed to be kept secret. Being a little nostalgic I decided to look back over my Christmas pudding photos. I find it very comforting to see I am carrying on with the same traditions as my Mum and Dad. How well I remember them doing their puddings, except in their case they made them as gifts for those friends and family who could no longer make them so their kitchen was filled with steam for a week or more.

: 2011

: 2012

: 2013

: 2014

: 2015

Now for today’s photos:

: 2016

: Ken

A recipe for Mincemeat (Fruit mince)

Last year I was very disappointed with the quality of the fruit mince I used for my mince pies so this year decided I would have a go at making my own. Having gone through all my cookery books, including a Mrs. Beaton’s (too difficult), I settled on one from my favourite cookery book which was given to me as a wedding present in 1960. I have to say it turned out really well and of course I just had to make a batch of pies which I intended to put in the freezer. They had no chance of that did they – yum, they were so good. If you want to try this recipe you will need:

500g mixed fruit
2 grated apples
120g shredded suet or melted butter (I us
ed the butter)
120g dark brown sugar
Grated rind and juice of 1 lemon
50g blanched almonds chopped (optional)
1 tsp mixed spice
½ tsp each of cinnamon, grated nutmeg and cardamon
4 tbs brandy, whisky or rum

Mix all ingredients thoroughly. Pot in dry jars. Keep in a cool dry place.

NOTE: I added some water to make the mixture a little more fluid and because I didn’t have the specified spirits to hand I used some Mezcal, a type of tequila, made from Agave nectar that we brought back from Mexico 10 years ago. At last I found a use for it !

Some information about Agave Nectar (you may already know of course) – Agave nectar, sometimes called agave syrup, is most often produced from the Blue Agaves that thrive in the volcanic soils of Southern Mexico. Agaves are large, spiked plants that resemble cactus but they are actually succulents similar to the familiar Aloe Vera. They come in many sizes and colours. The Aztecs prized the agave as a gift from the gods and used the liquid from its core to flavour foods and drinks. Now, due to increasing awareness of its beneficial properties, it is becoming the preferred sweetener of health conscious consumers, doctors and natural food cooks alike.

The joy of spring flowers

What joy the spring flowers bring even though some of them are having a bit of a struggle coping with the very strange weather we have been experiencing. The wind has played havoc with many plants coupled with the naughty behaviour of Ken, who in his effort to control the weeds, accidentally pulled up my very best sunflower specimen which I had been nurturing. Admittedly it was in a strange location, amongst the loganberries, but it was the only space I had available at the time of planting. Fortunately I have three more in another spot. He has been forgiven – somewhat.

My Lilac was a real disappointment, only having a couple of blooms, but the various clematis and sweet peas are lovely.

Some useful tips for using silica gel bags
Next time you find a sachet of silica gel in a handbag or in a box of new shoes, don’t throw it away – these multi-purpose little sachets have a range of practical household uses or so I have read in a recent article. I have picked out what I think to be the best.

Preserve old photos and books – Moisture can wreak havoc on old photos and books. Silica gel placed inside an album or in an old book will help absorb unwanted moisture and can even do away with the musty smell.
Absorb unwanted smells – If you carry your gym bag with you between work and home, try popping a few silica gel bags into the pockets to keep things fresh. You can also try this in your shoes – the silica gel bags will gradually eliminate dampness and help prevent the bacteria that causes smells from thriving.
Preserve Christmas decorations – For the majority of the year when they aren’t in use, Christmas ornaments tend to live in the far corners of our cupboards or tucked away in the loft or garage. Keep them safe from damage with silica gel bags; they’ll draw away moisture and keep your precious items at their best.
Saving seeds – If you’re a keen gardener and you save seeds between seasons, you’ll know how important it is to keep moisture out to prevent sprouting and molding. Put seeds in individual envelopes and then store together in an airtight plastic container – add one or two silica gel sachets to soak up any residual moisture and keep them safe until it’s time to plant again.
For drying flowers – Speed up the process of drying and pressing flowers with the help of silica. Put your dried flowers in a paper bag with a packet or two of silica gel to help speed up the process.

Apparently if you find your silica gel bags aren’t working anymore, don’t throw them away – you can dry them out by placing them in the oven on low temperature – about 95C – for one to two hours. Then keep them in a sealed sandwich bag until they’re ready for use again.

——————————————————————————————————————-

So here I am at the end of another blog post which please enjoy. I’ll close with a quote from Aristotle: