Shrugs add glamour and warmth to winter and summer - as well as cover arms in summer

'Shrug' rhymes with 'Hug' and that's exactly what it does.  A shrug sits over a basic palate  - in winter to drape over a basic T of any shape, neckline etc, with best jeans or pants.  It adds warmth, glamour, and  style to a basic palate and as such is seriously Schick.

In Summer, non focus now re Wisconsin but Down Under , they cover the dreaded upper arms, whilst providing for necessary warmth when temperatures drop. 
Clara adores shrugs and will post a few summer numbers


A shrug a day ...November 26th

Shrug of the Day...November 2

Fairisle is Back...November 24th

This snowflake pattern is appropriate. If you look carefully, you will see our first snow on the ground.
Shrugs and Kisses...November 18th

Shrug It Off...November 17th

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Winter woollies with pompoms bring back childhood memories

Hi R
I can see that the weather has turned verrrry chillllllly!!!
I love the warmth and colour of woolly accessories - so comforting as winter approaches. Not to mention how flattering a soft scarf or hat can be, adding glamour and colour especially with Pompoms - love that word! 

Pompoms take me back to my childhood  - like most children of the day, we loved to make things, as children do today but they don't get the same encouragement and support.  Craft was important in those days - we lived in NZ and the cold season was long, although not as long as in Wisconsin - many engrossing hours were spent around the fuel stove, making pompoms.  Pompoms were one of my favourite crafts - since you never really knew how they would turn out until the final moment when you fluffed and trimmed them up.

The handwarmer takes my fancy - Capeable Hands...November 14th and also takes me back to where we lived in freezing fibro houses in the high country when Dad was installing turbines in the Hydro Electricity Schemes......  "Mum would heat smooth stones in the fuel stove , (collected in summer from the trout streams) and place them in a hand crocheted, drawstring bag, so we could keep warm on the journey to school. Those little warm bags in my pockets, gave enormous comfort."


Please tell lovely Roberto that he looks great in red - but who are the Badgers?  I thought there was only one team to back ie Green and Gold (Aussie colours).
Clara Packer
Tweed Yourself...November 29th

Go Packers...November 28th

the green and the gold










Go Badgers...November 27th

the men folk heading off to battle in their matching hats and scarves








Poms...November 16th

Pom...November 15th

Handwarmer...November12th





















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Photography field day improves Clara's photography

Hi budding photographers out there

Chris -      Yes I know,  I focused on the background
instead of on you. 

A beautiful day of 'lightwriting' on a field trip at Bradley's Head, Mosman, Australia, with photographer Christopher Maait - 0413 044 075 - www.cmphoto.com.au.  Thanks Chris for your expertise and guidance - and in helping me to feel confident and aware re taking better photos;  (as I hope you will agree from viewing the video.) 
Cheers Clara

Splash

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Parsley Salsa Verde with olive oil provides health and taste to pasta

Hi R & R and other lovers of pasta
A great dish with heaps of health giving parsley.

Pasta with Salsa Verde

 Loaded with flavour and nutrition, this is a sensationally, simple way to serve your favourite short pasta. Great as an accompaniment or stirfry 24 green prawns in a little oil for 1 to 2 mins and add to pasta for a main course to serve 4.
One of my pet hates is soggy pasta - I would rather it be a little chewy (never crunchy).  Cooking pasta in Italy, is the subject of many a heated discussion and the ultimate test of culinary skill.

I would not dare to tell you how to cook it - except that the water needs to be boiling energetically before you plunge the pasta, and to drain immediately it is cooked.
Clara
 For Salsa Verde, pulse to a smooth paste:-
1 1/2 cups (1 average bunch) flat leaf parsley
2 cloves garlic
1 to 2 tbsp capers
2 anchovy fillets
1/4 cup extra virgin olive oil or more up to 1/2 cup (I prefer to serve olive oil on the
table for individual choice - see note)
1 1/2 tbsp lemon juice
1tsp Dijon mustand
Salt & Cracked Pepper


Cook 400g / 12oz short pasta in boiling salted water until al dente then drain (reserve 4 tbsp cooking water). Toss pasta with Salsa Verde (adding a little reserved water if needed.
NB - The Mediterranean-style diet, recognised by experts as a healthy way to eat, particularly as we age, with a heavy focus on vegetables, fruits, fish, legumes, whole grain and of course olive oil. High in mono-unsaturated fats, olive oil has been linked to a reduction in coronary heart disease risk and cholesterol.


In the United States, producers of olive oil may place the following health claim on product labels:

Limited and not conclusive scientific evidence suggests that eating about 2 tbsp of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.

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Amazing health benefits of parsley underrated



Curly parsley often used as a garnish  - far too nutritious
to be limited to that





Flat-leaf / Italian / Continental parsley
known for it's stronger flavour

I have grown parley successfully in our small plot, and what's more, from seed. It likes rich, well dug soil and a sunny position (it grows in part sun in our plot). What I like about it that it keeps on growing, actually being a biennial and is always ready to be harvested to be used in salads, savoury dishes such as pasta and as a garnish. I read that in USA it is most often used as a garnish, but it is far too good for just that! Keep reading and eat more parsley.

Clara
petroselinum crispum
Parsley is one of the most important herbs for providing vitamins to the body. It's like an immune-enhancing multi-vitamin and mineral complex in green plant form.
With more vitamin C than any other vegetable - three times as much as oranges and about the same as blackcurrants, twice as much iron as spinach, rich in Vitamin A it also contains folate, potassium, calcium and flavonoids that act as antioxidants.


Raw parsley cleanses the blood, maintains elasticity of blood vessels, and is said to benefit the sexual system. Chewing parsley prevents bad breath!

History
The English introduced it to the world after getting it from the Romans who got it from the Ancient Greeks who thought that Hercules used a garland of parsley so they would crown the winners of games and war with garlands of parsley in honor of the great feats of Hercules. Greek soldiers fed parsley to their horses so they would run better.

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Fern balance restored in Sydney garden

Hi there fellow gardeners


You allowed for  the perfect photo shoot

 A garden is a microcosm of life - it can be about position, size, power - when one plant dominates, another fades through lack of life-giving light  And no - the meek shall not inherit the earth. 
But that is not to say that some hardy, less dominant  varieties won't outlive and survive other plants, by being  more adaptive to climate change and other conditions, by sending out roots for the future.   Or sometimes they are more useful and productive,  with their  patience, persistence and reciprocity, assisting  the balance of nature. 
Today, following so much spring rain, with a cool breeze and the sun on my back, it was a perfect day to establish equilibrium in my garden.  

Here are the results - and I thank my fellow snail which allowed the perfect photo shoot conditions.
Clara

Me and my shadow





Before



Before





Timber!!!!!



After







There's space for everyone now!







The wow factor - Back of fern frond - all these spores
 lined up to go to form another fern. 



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Anise stars in this all-in-one Asian Hot Pot



Radish or Parsnip??? Actual name - Daikon (white radish)
often used in Asian cooking



Fragrant Asian spices for this all in one Hot Pot



Anise is the star

Hi R

Our radish is actually called 'daikon' and here it is in this fragrant dish.  As you know we mistook it for a parsnip, used it successfully for cruunch in a salad but now I know it's true identity as a vegetable often used in Asian cooking. Not hugely nutritious, mildly hot, but absorbs the flavour of the dish -one of life's little mysteries solved on Grannycircle! 

This is a divine recipe -  soooo easy and quick but guaranteed to tantilise the taste buds.  Of course, if you don't have Daikon, you could easily substitute with green beans or broccoli etc, adding in the last 10 mins so it remains a little crunchy. Don't leave out the star anise - it is so pretty with amazing flavour!

Clara 

ASIAN CHICKEN HOT POT

to serve 6
1/2 to 2/3 cup shaoxing (Chinese rice wine)

1/4 cup soy sauce

2 garlic cloves, chopped

2 tsp chopped ginger

1 medium onion quartered or 6 spring onions, sliced

2 to 3 star anise

1 cinnamon stick

1 kg / 2lb chicken thighs (each thigh cut into 4 slices or breast cut into approx 6 pieces)

3 carrots, sliced on the diagonal
1 daikon (white radish), cut into chunks
8 fresh shitake mushrooms (optional)
1/2 cup coriander and/or basil
cracked black or white pepper


Rice to serve


Preheat oven to 180C / 355 F.  In an ovenproof casserole dish, mix chinese wine, soy, garlic, ginger, spring onions, star anise and cinnamon then add chicken. Cover and bake for 3/4 hour or until chicken is just tender. Add carrot, daikon and mushrooms and cook uncovered for a further 15 minutes

Place rice in bowl, add chicken and vegetables. Ladle over sauce. Sprinkle with coriander and pepper.

Boneless chicken breasts / thighs:

Average per person:- buy 5 oz / 150g

or to serve 6 - 2lb /1kg

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The Art of the Table

Clara,
You would love this table by Robert Therrien. It measures ten feet high, twenty feet long, and twelve feet wide.  It's the center piece for Art of the Table,

an installation show at the Milwaukee Art Museum this weekend. In conjunction with the show is a marketplace of unique gifts that I was fortunate to be part of. I put together a collection of my pewter jewelry, 70 some pieces and am happy to report lots of them have already found new owners!  We had lunch at the Calatrava Cafe in the museum, an art of the table experience in itself. We need to add that to our "to do" for your next visit.

R

http://www.mam.org/calendar/events/index.php?com=detail&eID=2186&year=2010&month=11

Small herb plot yields antiageing greens

Hi R and other lovers of leafy greens

Today was a beautiful day in Mosman following serious serial rain - Spring / Autumn to me are the ultimate seasons where the humidity is low, the breeze can be cool but the sun on one's back as you view the clear horizon, is divine.  But we are missing out on this; and soon it will be hot and humid. You have the opposite as I see some white precipitation in your photos.

As you know I am passionate about leafy greens and herbs, so today G and I sowed some seeds - flat leafed parsley, known for it's excellent flavour, spinach (perpetual leaf, easy to grow with continuous cropping - according to the packet), some shallots for salads which harvest in 8-12 weeks, to join the existing rocket which can be sown all year round - love the peppery flavour added to roasted veges, and wilted rocket is divine. Our basil crop is doing well - this part of the land has a few hazards re survival of the species - insects, possums (protected).

It was  a good day, as G & I worked our little plot which doesn't have quite enough sun and even though the yield isn't huge, I adore being able to pick a few leafy greens, knowing that they are such a powerhouse re antiageing qualities.

Clara
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December Babies supported by family and friends

Hi there December Babies and those who valiantly support us through our tough times

I'm the December Babe in arms

And here was I thinking that I had an original thought in thinking up the name 'December Babies' for what has become an annual get together.  For some reason I Googled it, and lo and behold, there is a blog about it!  I tell you what - there ain't nuthin' that Mr Google hasn't addressed.

There was even a survey which I have included part there of - people around me haven't actually committed these offences but my empathetic self knows that it is an absolute pain to my family and friends that I had the misfortune to be born so close to Christmas.  I feel their pain as they attempt to stretch their already limited time and dollar to make me feel wanted and loved. 



The R&R factor - 3rd to the right

 I decided the best thing to do was to change the date which I did when my offspring were in their teens.  My daughter thought it was a good idea and dutifully went along with it - however my son said "It isn't your birthday, Mum."   I weakened to logic and reason and let it go. Damn! 

 However, I leave you with this thought - potential parents -  beware the 'Ides of March' re conception!  September Babies conceived during the holiday season  are ultimately better off.  However, I forgive my parents, since I was conceived during R and R leave - I won't tell you which war.  It had quite an impact on me when I realised the R & R factor - it  offered me a romanticised view - where my ordinary  mum and dad could have been part of a movie script, with my conception having the dramatic background of war.  I am here as a result of wider, more important need; that is, to replace those who died in the war, or at the very least,  conceived in a real moment of passion perhaps the result of long absence.  from www.babyboomerconnections.com.au/1940's1.htm

Thanks to my  friends and family for your support.
Clara


The blog I stumbled across which expresses the dilemma of DB

December Babies share many common experiences throughout their birth month; some are good but unfortunately many are bad. Help us compile the December Babies Criminal Code by letting us know what are the worst offenses you’ve seen or experienced around your birthday?



•The Party Lump: Birthday parties get “lumped” in with other family or friend get-togethers.
•The Lazy Card: Holiday cards read: “Oh yeah, Happy Birthday, too”
•The Wrap Job: Birthday gifts are wrapped in holiday-themed wrapping paper.
•The Fake Cake: A surplus holiday fruitcake with a few crooked candles jammed into it masquerades as a birthday cake.
•The Combo Gift: No, not the tasty snack! The dreaded “combo” combines birthday and holiday gift into one convenient unit.
•The Party Snub: Having a December birthday party that no one attends because of other commitments, workplace parties.......


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Pewter pieces take on their own unique character

Hi there
Behind the scenes - as R prepares for her Pewter Jewelry Collection for the Art of the Table Marketplace at the Milwaukee Art Museum November 18th - November 21st.

Look forward to seeing the whole collection next week;  I admire the bold nature of the pewter work as each piece takes on its own unique character.
Clara






R is not just a pretty face



She means business!



Iris My Case...November 10th

Bluestone...November 9thThree months to go!

Sending Flowers...November 8th

De Pendant...November 6th





Similar pieces can be purchased at
 http://www.shopatnextdoor.com/

 












 
 
 
 
 
 
 
 
 
 
 
 
 
 
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The world welcomes OJ - It's a Boy!



It's a Moet kind of day!

 Hi there
Welcome to Baby OJ,  born today, a little early and very hungry.  I have to wait until Sunday to meet him but I already know he is very very special.

Mother and Baby are doing well - the best words in the world to hear when you are waiting for that phone call.

One can't help but be reflective when your daughter gives birth - I hope OJ brings her and J much joy.
Clara








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Clara is back - come away with her

Hi there Back in Australia so time to share images and purpose with you.

Walk with a purpose around Mosman




Balmoral Beach - North Head and Middle Head

If you are lucky, as I am, you may have friends who invite you to lunch at Balmoral Beach  Club which is at the North end of the beach. The photo shows the view as you sit in sandless comfort, bring out your picnic lunch, maybe a glass of crisp white wine and absorb the timeless beauty. I never tire of this view towards North Head and Middle Head as it leads me from our harbour to the open sea. 

Children have enjoyed and frolicked on this beach for decades if not centuries, as is shown in the photo gallery in the club room. Exercise with a purpose in this instance was running after two little 5yr old friends, as they collected shells, built sand castles etc, but as you can imagine there are many great walks; or my favourite is simple to hold hands with G and promenade along the beach.

Come away with me - Clara
ps - for fabulous picnic food - go to http://fitinyourjeanscuisine.blogspot.com/ then click on the label Picnic Food (on right hand side)


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