Two friends reunited (via facebook) bridging the time gap of 30 years, the geographical gap - Australia and USA, and the generation gap; by blogging about food, fashion, fotography, fitness, family, and friends.
Renotta ........http://rrtdesigns.blogspot.com/ Web- www.shopatnextdoor.com/ http://projectknitway.blogspot.com/
Clara ........"Developing a fusion of contemporary food with health, fitness and creative ideas.
http://fitinyourjeanscuisine.blogspot.com - Web www.fitinyourjeanscuisine.com/
http://babyboomerconnections.blogspot.com/ Web www.babyboomerconnections.com.au/


Sunday, December 30, 2012

To his fellow sinners - New Year's Eve

Henry Lawson has to have been the most prolific Australian poet with his down to earth comments on so many subjects - it makes one think that perhaps his language of thought was "verse". Here's one on New Year's Eve - to his fellow sinners.
Give yourself a Show: New Year's Eve

TO my fellow sinners all, who, in hope and doubt,
Through the Commonwealth to-night watch the Old Year out,
New Year’s Resolutions are jerry-built I know,
But I want to say to you, “Give yourselves a show”.

You who drink for drinking’s sake, love for lust alone,
Thinking heaven is a myth and the world your own—
Dancing gaily down to hell in the devil’s dance—
This I have to say to you: “Give your souls a chance”.

You who drink because of shame that you think will last,
Or because of wrong done you—trouble in the past—
“Nothing left to live for now,” you will say, I know;
But you have your own self yet, give that self a show!

You who want all things on earth—money, love, and fame
Having the advantage of worldly place or name—
You who have more than you want, even than you know,
In the glorious New Year give someone else a show.

You, the mischief-makers all, who in secret glee
Love to tell the villainies of a scamp like me;
There are things he’ll never tell—things you’ll never know—
Look into your own lives first—give the man a show.

You, the politician, who, for jealousy or gold,
Or for mean ambition, sell, or see your country sold,
Pandering to the hollow crowd, toadying to the low,
For shame’s sake banish selfishness—give your land a show.
Henry Lawson
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Wednesday, December 26, 2012

Pavlova Torte - a Christmas star



When cooked properly, the outside of the meringue shell will be crunchy, with a marshmallow-like texture on the inside.
Pavlova has become a star of Australian Christmas desserts. It was invented in the 1920s or 1930s, and is named for the Russian ballerina, Anna Pavlova. Sources, however, are in dispute over whether the dessert was actually invented in Australia or in New Zealand. It can be served with whipped cream and fruit or alternatively, with custard or lemon curd made from the egg yolks.
Because pavlova is made primarily of egg whites and sugar, it is a relatively light and low-calorie dessert.
It is possible to prepare pavlova a day in advance of serving, if you leave the meringue shell overnight in the oven after turning off the heat. When the cake has been decorated with whipped cream, it can be left in the refrigerator for a day or two; however, it will lose its crunchiness as the moisture from the cream soaks into the meringue shell. The following version uses a custard creme as a topping and to join the two layers.

Pavlova Torte
Serves 10
8 egg whites
300g (11/2 cups) caster sugar
1 tbsp cornflour
2 tsp white vinegar
1 tsp vanilla essence
Fruit of choice for topping and serving on the side - strawberries, kiwifruit and passionfruit pulp are favourites but I added raspberries and blueberries for extra colour and flavour.

Preheat oven to 160 degrees C. Line 2 baking trays then draw a 22 cm disc on each piece of paper.

Using an electric beater beat egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1/4 cup at time until thick and glossy. Beat in the cornflour and vinegar.

Spoon the meringue evenly between the prepared discs; with the intended top one, use a small spoon to form little peaks around the edge of the pavlova. Bake for approx an hour, until pavlova is dry to the touch. swapping the trays halfway through cooking. Turn off oven, leave door ajar and leave pavlova to cool completely, overnight if desired or store in an airtight container.

Custard Creme
8 egg yolks
1/2 cup sugar
2 tbsp cornflour
2 cups milk
1 tsp vanilla essence
3/4 cup thickened cream or Greek yoghurt
Whisk egg yolks, sugar, vanilla and cornflour until smooth and creamy.
Place this mixture into a saucepan, gradually add milk, whisking until smooth. Stir over medium heat until custard thickens.
Bring to the boil then reduce heat and simmer for 2 minutes, stirring constantly. Custard will be quite thick in consistency.
Remove from heat, pour into a separate bowl and cover the surface of the custard with glad wrap. Allow to cool to prevent a skin forming on the top.
Fold in cream or Greek yoghurt.
Join the two layers with custard and spread it on top layer. top with your fruit of choice.




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Wednesday, December 19, 2012

Christmas Pudding for an inner warmth

Hi R

 
 While we'll most likely be sweltering  in Sydney, attempting to keep cool by eating outdoors, your guests in Milwaukee, will be enjoying the contrast of the indoor warmth and camaraderie with the snowy outdoors.  To many, Christmas is a time for honouring tradition, but in a culinary sense, many here are abandoning the traditional fare for cooler options such as cold turkey and seafood. 
 
One dish, however, remains popular and will often sit side by side with our iconic pavlova.  We enjoyed one such plum pud, a little early, cooked to perfection by my friend, Mary,  Queen of Desserts.  Much tradition and folklore is attached to the Christmas pudding. Traditionally each member of the family takes a turn stirring the mixture in a clockwise direction, making a secret wish as they go. Many people also bake lucky treats into their puddings. The pudding was usually made up to a year ahead, left to mature,  then heated up on Christmas Day and brought to the table flaming with warm brandy and decorated with holly. it can be accompanied by custard  ice-cream but it can also be served with cream, and brandy butter or hard sauce.
Forgive the straying from http://fitinyourjeanscuisine.blogspot.com  - just eat a small portion if you can!
Clara


Here it is, the real thing - moist and fruity,
with a brandy haze!
This recipe is based on Margaret Fulton's rich Christmas pudding in the Margaret Fulton Cookbook, which was my 'bible' as a new cook in the 60's.
The fruit needs to be soaked overnight in brandy or rum.

Serves 8
Prep time 40 mins, cook 6 hrs
  • 250 gm each raisins, sultanas and currants
  • 100 gm candied orange, finely chopped
  • 200 ml rum or brandy
  • 250 gm butter, plus extra for greasing
  • 275 gm (1¼ cups) firmly packed brown sugar
  • 1 orange and 1 lemon, finely grated rind only
  • 4 eggs, lightly whisked
  • 150 gm (1 cup) plain flour
  • ½ tsp each salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda
  • 60 gm (½ cup) almond meal
  • 140 gm (2 cups) fresh breadcrumbs
Combine dried fruit and candied orange in a bowl, scatter with rum or brandy, cover and stand overnight.

Using an electric mixer, beat together butter, sugar and rinds until pale and fluffy, then slowly beat in egg. Sieve together flour, salt, spices and bi-carb soda. Add to mixture in batches, alternating with soaked fruit mixture and almond meal. Stir through breadcrumbs.

Brush a 1.8 litre-capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl and top with another circle of baking paper. Cover with two layers of foil and tie with string.

Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up water when necessary. Pudding may be made ahead and cooled in bowl. Reheat in a large saucepan of simmering water for 2½ hours. Serve with custard, icecream or cream.


 


 


 



 
 
 



Sunday, December 16, 2012

Clara returns with New Year Reflections

 
Hi R and everyone
I'm back!  After two years slogging and having fun, the book,  is published and out there.     We.. lll .... Ok.... if you insist ... - "Mosman Meanders and foreshore flavours" - walks around the Sydney foreshores, history, photographs by Christopher and of course ...food.   And now I'm a blogger again, just in time to wish you all warmest wishes from our hearth to yours.
 
 
 
 
 New Year reflections video is below.  Love Clara
  
 
 
 
 

              

Tuesday, July 31, 2012

Families form the woven fabric of our times.

Hi Granny Renotta


Meet Aleksandra Renotta Foss born on June 19, 7 pounds 12 ounces, 18.5 inches long. Beautiful and healthy.
July 30 - Need update please. 
I love the fact that Aleksandra is passing on your wonderful significant name, as well as the other attributes. 
Also, she has a few choices re her given name which is lovely.

How is AJ coping with the new arrival?  What is AR going to be when she grows up?  Does she have a nickname?  In Australia we always try to change the name into, at best, a pet name or more usual, into a form of the name which suits the genre of the time or circumstance.  Rarely do we end up with the name with which we are christened.  Except for me - then I change it to Clara for my online name.  We don't initialise names as much as you do so my OJ is not usual nor is it encouraged. 

You are blasting the trail for me - now there are two, hopefully will happen - along with all that goes with it.

Much love to families since they form the woven fabric of our times.
Clara
 







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Tuesday, July 10, 2012

Where There Was One...

There are two! Where does the time go when you are suddenly a granny of two. Baby Allie is already 3 weeks old and a definite member of the family. She eats a lot and sleeps a lot, is gaining weight nicely and has charmed us all. Her big brother has adapted  beautifully to the addition and mommy is doing great. 


Wish you were here C so we could be Grannies together!


R

Wednesday, June 20, 2012

Hi C,

Meet Aleksandra Renotta Foss born on June 19, 7 pounds 12 ounces, 18.5 inches long. Beautiful and healthy.

Love,

Granny Renotta



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Sunday, June 10, 2012

Powerful feminine energy expressed by Northern Beaches Choir

Hi R

Canberra Convention
Comp Package 2012 Northern Beaches Chorus

'If I give my love to you'.

I thought you would enjoy this song by the NBC - when they participated in the National Comp to come third!

I love the soft yet powerful feminine energy expressed in the words and emotions of this classic song. 
Clara



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Saturday, June 2, 2012

Breakfast in bed for Mums brings back happy memories

Monte Carlo
Taking its name from the famous European city, Monte Carlo is one of Arnott’s most famous cream biscuits. Created in 1926, it features two home-style honey and coconut biscuits and a layer of rich raspberry flavoured cream filling. A great everyday treat

Hi R
In response to my Mothers' Day thoughts and reflections,  a special friend, Jane, wrote, "When I was a child we just gave Mum breakfast in bed with flowers on her breakfast tray and tried not to burn the toast. I would sometimes make a chocolate cake which was quite a messy process for Mum to deal with but she only offered praise at my childish attempts.
According to Mum my cake was always perfect. That's all that mattered to me. "

Clara
So much of our pleasing is to do with simple nuturing ways - which  children pick up and then attempt to transfer the same loving gestures.  One memory I have, is the Mothers' Day of the burnt Popcorn, when this was considered the ultimate treat for Mum in bed. It took great restraint to stay in bed, with the fumes drifting upstairs to the bedroom. And yet another, was a very creative rendition of Monte Carlos which were a favourite of mine.  I think that every conceivable sweet ingredient in the pantry was combined to produce this unusual offering.  (Kitchen was a treat as well!)  But I loved it. Thanks xx 





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Sunday, May 20, 2012

R wrote ...My mom was my best friend and is always on my mind, especially on Mother's Day. The one memory that stays with me vividly is that she was always there everyday, waiting for us to get home from school. On the rare day that I got home to find her gone, I can remember sitting in the window of our living room watching for her to come around the corner. She did not drive, so she would walk "downtown" to shop. I can still see her walking back home to us.









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Saturday, May 12, 2012

1950's memories of my mother

Hi R
Happy Mothers' Day to you and our readers. Happy Grandmothers' Day or Special Aunty Day as well!   Have a great day, full of love, with your family. 
Mum (left) on a good figure day with our special Aunty Kit
When I think of my mother, some of my happiest memories are from the 1950's when Mum stayed at home while Dad went to work. Our playground was simple and natural; with the freedom to roam we made our own fun most of the time and with no such thing as boredom. Singing around the piano; Sunday drives; reading and sewing,  filled our days

Our food was fresh - endless happy hours were spent on the walnut tree swing - that is when we weren't eating the garden produce, a glorious bounty of fruit trees; apples, peaches, apricots, gooseberry, raspberry, black and red currents eetc. Mum made all her own jams, chutneys, pickles and bottled fruit.    There was always a fragrant offering simmering on the blackened top of the fuel stove. Cakes, biscuits, coconut ice, toffee with nuts and sultanas and amazing chocolate cake all appeared with miraculous regularity.
Best eater in the world - (left) with best cook
She had a sweet tooth, consequently struggled with her weight, but cooking was her way of showing love. I was her greatest fan, praised for my enthusiastic efforts and held up as a fine example to my sister who was a picky eater. Is it any wonder that I have memories of some friends of my parents saying that I would make a good 'front row forward'.  I had no idea what that meant but somehow knew it wasn't what I wanted to be as I had something more like being a ballerina in mind. Mum would constantly go on "diets" and I recall her often holding in her stomach and standing sideways in order to show the progress of the diet.

In the 1950's, women's fashion included hats, especially the pillbox, white or cream gloves which were also worn with everything, with fur added to almost every collar and cuff.

I don't remember any of the above - just her apron and the way my mother's upper lip twitched when I came home with 100% in Spelling. Or making (and tasting) Christmas puddings which were then hung in the laundry. Perhaps I recall through my stomach! 
Clara x
Extract from

http://www.babyboomerconnections.com.au/memoirs_of_a_babyboomer1.htm
 ps -  Check out the healthier food choices I make today - http://fitinyourjeanscuisine.blogspot.com C

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Sunday, April 8, 2012

Were there Easter Bunnies when we were children?

 
Mary Pickford the silent film star taken in 1923; she is painting eggs.
Hi R
Hope you are having a lovely Easter and that the Easter bunny visited you in Wisconsin.  The weather here has been perfect Autumn  - my favourite time of the year.
Passing on an Easter blog from Richard, a friend of ours who hosted a Good Friday BBQ where the Easter egg question was raised.   
Sweetly C
ps  G and I have polished off one medium sized egg between us today - but it was dark chocolate which I read is not really too bad for you. More about that soon. 

Were there Easter Bunnies when we were children?

Well there were certainly Easter eggs; but in our household these tended to be chicken eggs that we had either hard boiled or sucked (to make hollow shells ) that were boiled wrapped in onion skins and/or painted.

Confectionary eggs were those hollow hard sugar ones (the best) or chocolate (preferably with a filled centre) that my father had bought in the city. I also remember hollow sugar rabbits.

By the time I had my own children it was full-on chocolate. Emily was into delayed gratification and often still had a stash of last year’s eggs in the fridge a year later. All the kids were more into the mythology; and the Easter egg hunt; than the actual chocolate. It was like the reindeer on the roof and Santa at Christmas. As Emily can attest, one Easter night the Bunny broke our fence when he hopped into the back garden carrying his giant sack of eggs for every child in Sydney. Julia continued to provide a wonderful audience-participant for the hunt; even when the older ones were past it.

When I was really little in England (up to two and a half) rationing was still in place; so that I had not seen commercial sweets. When passing through New York on our way to Australia I was taken to a candy store and told I could have anything I wanted. I had no idea what they were; and (famously in family lore) chose a packet of chewing gum.

As both my parents are dead I can’t ask them what they had before the war; but Easter Rabbits and eggs certainly existed, as can be seen by the picture above.

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Sunday, April 1, 2012

I love being a nonna

Hi R
Wishing you and Roberto a happy Easter.  We are going south to South Australia for a week to spend time with family on the 'Limestone Coast" - at the family holiday house.   Very simple and basic - bunk style accommodation which I love.  Right on the coast so it's windy and if you are a little plant you need to be sturdy.

Easter lunch at the Rowers is to be viewed below - I love being a nonna.
Nonna Clara x


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Wednesday, March 21, 2012

Will early spring blooms survive?

Early Spring in Wisconsin
R wrote
Hello from sunny Wisconsin. It's mid March and 70 degrees. I have trees in bloom and perennials popping up everywhere. The grass is green and Roberto will no doubt want to cut it soon. Only problem is, this can't last. Not here. We are due for a deep freeze yet to come. So who knows what will happen to my garden. I actually have the air conditioner running because without the shade of all our trees, this place is a hot house.
Clara - 70 degrees in March!!! The groundhog must have seen his shadow (or whatever he does). Poor little plants though - hope they survive. I remember how you shrouded your early spring garden one year when a big freeze was forecast.  You saved it!   I have searched for the post but couldn't find it.  Had lots of fun going back over the years  - brought back great memories, your amazing year of design.   Perhaps you can find the photo I was looking for.
I'm doing a 'Make your own book' course for two Saturdays - maybe you should publish highlights from a year of design. 

We are into Autumn and finally having sunny weather instead of deluges of rain with floods in many states.  Today we went to the fish markets -  a glorious day on the water so we had a little lunch there.

Early Autumn in Sydney

  
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Monday, March 19, 2012

Got A Good Reason

I was a Day Tripper...there I was out walking my dog at 6am in the morning. You can picture it C, pink bath robe, flannel pj's and my LL Bean's boots, enjoying a balmy early morning. Should have known better. My boots still had the Yaktrax cleats on for traction on ice. If I had looked closely I would have seen the wire track that had come undone and was just waiting to be stepped on. One minute I was standing up and the next, splat on the ground, tripped up by that little wire. Well, it's a testament to my strong bones, ache all over, but nothing broken. Think I need some quinoa. Here's to Day Tripping.  R

Saturday, March 17, 2012

Anti-ageing foods to keep your sparkle

Hi R
While the experts are not saying that there are super foods which make you live longer, they are agreeing that foods rich in anti-oxidants may help you to be healthier as you age and reduce the likelihood of age-related diseases.
Really trying to include two meals of salmon
per week in our diet.
So here are some recommended by Body + Soul
Love them all!  (Well, not  so crazy about sardines.)  What is Quinoa you ask?  Watch this space.
Clara
ps - fresh herbs and leafy greens of course with produce as fresh as possible - unpeeled and uncut.


Onions: Helps strengthen damaged cells and raise "good" cholesterol levels.
Garlic: Promotes the growth of white blood cells, the body's natural germ fighters; and lowers harmful LDL cholesterol and high blood pressure.
Broccoli: Rich in magnesium and vitamin C, it's one of the most powerful immunity boosters available.
Quinoa: This grain-like seed is a complete protein food, which means it contains all the essential amino acids your body needs to build muscle and repair itself.
Salmon: A great source of omega-3 fats – the ultimate anti-ageing nutrient – plus loads of vitamin D and selenium for healthy hair, skin, nails and bones.
Nuts: Contain healthy oils, fibre, vitamins, minerals, potent phytochemcials and the amino acid arginine.
Spinach: Bursting with health benefits, it contains many phytonutrients and antioxidants, including vitamins K, C and E, folate, iron and carotenoids.
Sardines: High in omega-3 fatty acids, they contain almost no mercury and are loaded with minerals such as calcium, iron, magnesium, potassium and zinc.
Eggs: They contain high-quality proteins, essential minerals and every vitamin except C.
To view or add comment, click on 0 comments at bottom of page - you can comment as 'anonomous' on the dropdown menu; or send an email - clara@babyboomerconnections.com.au or visit my website at www.babyboomerconnections.com.au

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Woman I admire- Margaret Whitlam



Hi R
Margaret Whitlam, wife of former Prime Minister of Australia in the 1970's  passed away at 92. 

We have spoken re writing about "Women We Admire" and this is my first entry re this genre.   I believe she wouldn't have wanted us to be saddened by her passing; rather to celebrate her life and achievements of which there are many.
Being married to a strong politican can't be easy - yet she appeared to achieve this with grace. Personally, I went through the Whitlam regime - at the time not being very politically minded either way. So when I look back at the reforms and social changes during this era, I somehow know there had to be a good strong woman behind the man.

Though all of the papers and all of the biographies describe her as the former prime minister's wife, it's the wrong description. She was Margaret Whitlam, leader of women and leader in women's rights and achievements.
Joan Kirner

So you can visit my website for some background of what happened in Australia to make things better for women (and my sister) at the time.

"Memoirs of a Babyboomer" then go to 1970's,
where a personal, non-political endorsement of some of the achievements of this era are covered and why I feel gratitude towards the important changes to Women's Rights during this period.
I would love to hear your thoughts on the age and stage.
Goodbye Margaret and thanks x
Clara

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Tuesday, March 13, 2012

Ribs Anyone?

Hi C


I've been thinking a lot about ribs lately. It was our anniversary yesterday, which made me think of Adam's rib. And then of course I fixed Roberto's favorite meal, barbecued ribs.


I used my simple recipe of simmering the ribs on the stove top in a little water with some seasoning and onion for a while. Then I baked them in a sauce of ketchup, brown sugar and a little vinegar. Probably not what the Aussies would consider proper ribs, but hey matey, we enjoyed them. 






But the real reason I have been thinking about ribs a lot has to do with little boy having a bath at grannies house. You know that deep tub I have, well wild child loves it and knows no fear. So grannie of course is right there tub side, hanging on to him in slippery waters. As he makes a dive for a tub toy, I dive with him and hit the side of the tub with, you guessed it, my left rib cage. I actually heard something pop. Ouch! Roberto always said there is nothing more painful than a bruised rib, and there's nothing really you can do but wait it out. Apply ice, take motrin and bind it up with some kind of a corset. Lovely. Maybe I should make a mustard pack with the mustard that I didn't use in my rib recipe. 


At any rate, you can see there is a common thread that winds through my thoughts. It sticks to my ribs.


Love,


Ribnotta

Sunday, March 11, 2012

Beets salads beeter than the rest

Hi R
The Rowers - a favourite haunt
Sydney has had wet weather!! Plan B was 'Lunch at the Rowers' and due to the deluge, was a pleasant alternative to Plan A which was a walk around Middle Head fortifications with overseas friends.  I hope you are warming up over there - Autumn is here but unfortunately we really haven't had a summer this year.  When you visit me, I will take you to the Rowers - the ghosts of many old flames are still there.  You can have a R and R dance on the first Sunday of the month possibly with one of them if they are still alive.
Clara



Beetroot relish makes a great
bed for Kangaroo fillets
I chose BBQ'd Kangaroo fillets on a bed of beetroot relish served with a balsamic reduction as it really isn't something I cook at home (but will in future). I decided that I had to do beetroot relish as it was the perfect accompaniment.





Beetroot relish
For 4 cups - (because it keeps really well but obviously you can cook just for the meal)
1.25kg / 2.5lb beetroot, peeled and grated
1 cup red wine vinegar
1/2 cup brown sugar (or more if you choose to have a sweeter version)
1 red onion, finely chopped
1 tbsp cracked black pepper
1 cup balsamic vinegar
1/2 tsp salt
Place the beetroot, onion, balsamic vinegar, red wine vinegar, sugar, pepper and salt in a large saucepan over medium heat and stir until the sugar is dissolved.
Bring to the boil and cook for 30 minutes or until reduced and syrupy. Spoon the hot relish into sterilised jars - for use in sandwiches and wraps.
* Beetroots tend to bleed when cut, and stain anything they touch. It's a good idea to wear disposable gloves, and place a sheet of baking paper on your chopping board to prevent stains.

Beetroot and spinach salad with goat's cheese and walnuts
A simple elegant salad




2 tbs lemon juice 1/3 cup (80ml) extra virgin olive oil 1 tsp Dijon mustard
2 firmly packed cups (about 70g / 3oz) baby spinach leaves 1/2 firmly packed cup flat-leaf parsley leaves, roughly chopped
450g can baby beetroot, drained, quartered 100g soft goat's cheese, crumbled
3/4 cup (75g) toasted walnuts

Make the dressing by whisking lemon juice, olive oil and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.

Place the spinach leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to the spinach mixture and toss well. Divide among 4 serving plates (or leave in the large bowl if desired), then scatter with beetroot, goat's cheese and toasted walnuts. Garnish the salad with the remaining parsley.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au


Thursday, March 1, 2012

Beets beat the rest in nutrition benefits

Hi R
Thinking of you coming out of winter - I'll never forget my first winter in Wisconsin - it was actually the coldest in a decade!  The the ground hog came out and I thought that spring was almost there.  But no, it took seemingly months before the magical renaissance of renewal took place. 

We went out to lunch this week, where I chose BBQ Kangaroo fillets served on a bed of beetroot relish.  It was so delicious that I had to find my favourite beetroot recipes.  But first, how to cook and serve them - no not only in salads  - the relish was warm and the perfect accompaniment to BBQ meat or a roast.  I'll post the recipes later in the week after you have maybe bought some beets.
Keep warm and have faith that spring will eventually arrive.

The humble beetroot is rich in health-boosting nutrients
and can be served hot or cold.

Called a superfood, this common root vegetable is packed with health-promoting antioxidants and nutrients such as beta-carotene, folate, potassium, vitamin C and iron. It is also an excellent source of soluble fibre. The purple pigment contains antioxidants that help protect cells from free-radical damage, prevent the risk of heart disease and certain cancers, as well as protecting brain health.
NB While the experts are not saying that there are super foods which make you live longer, they are agreeing that foods rich in anti-oxidants may help you to be healthier as you age, and reduce the likelihood of age-related diseases.

Beets are particularly nutritious when grated raw - toss with coriander, mint, lemon or orange juice and served with Greek yoghurt. The attractive leaves are also nutritious and are great in salads, dressed with a lemon juice and olive oil dressing.

Beetroot contains some carbohydrate but is still considered a low GI choice. If you are short on time, canned beets are convenient and even though they usually contain additional concentrations of sodium and other preservatives, they are still beneficial to your health. I like the the whole baby beets which when cut into quarters, are great in salads.

Fresh beetroot is fabulous and cooking it is relatively easy Heat the oven to 180°C/ Cut the tops and stringy rootsoff, leaving a crown of stalk left on the root in order not to break the membrane. and stringy root. Reserve small, young leaves to use as part of a salad).

Wrap each beetroot individually in foil with a tablespoon of water, place it in a roasting pan and bake in the oven for 40-50 minutes (20-30 minutes for baby beetroot). Pierce one with a skewer to test if it is soft. When roasted the skin will wrinkle - cool, covered, for 10 minutes before removing the foil, as this will help the skin loosen. Cut a cross at the top and gently push off the flesh with your fingers but if you don’t plan to use them straight away, leave the skin on.

Balsamic vinaigrette works well as a dressing.
Makes about ½ cup (125ml)
1½ tbsp balsamic
1tsp Dijon mustard
1 garlic clove, crushed
3 tbsp extra virgin olive oil
Whisk together all the ingredients, season then drizzle over the salad.


I like to make more than I need as it keeps well - transfer into a lidded container and pour over dressing.
Beetroots tend to bleed when cut so wear disposable gloves and protect your chopping board with baking paper.


lt would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au
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Monday, February 27, 2012

Move Over Meryl

Hi C,


One of AJ's favorite songs is Old Mac Donald. So this is for AJ.




Love,


R



Monday, February 13, 2012

First Kiss. Was it worth it? Definitely!

Happy Valentines Day to all from Australia
Hi R and all
Valentines Day wishes to you.  I have included your post re First Kiss to fit in with the occasion.
Love from Clara
ps Do you remember your first kiss?

 "I just made it through the show (fashion) in the nick of time with a strange "scratchy" throat feeling. The next day I was in bed with the worst cold I have had in years. I know what you are thinking, over worked herself, not enough sleep etc. But actually, no that was not the case. A few days before I was babysitting little AJ who was sneezing. He's so sweet, so when he planted not one but two kisses on me, I knew right away what the consequences would be. Would I do it all over again? ABSOLUTELY. Was it worth it? POSITIVELY!"

R
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Wednesday, February 8, 2012

In the Bag

Hi C,


You're feeling "dippy" and I'm in the bag, making bags that is. Made this fun school bag for AJ. It's big and roomy enough for all his stuff like his blankey and favorite stuffed animal. Little guy goes to skool 3 mornings a week to get play time with other children. If you email me some photos I'll make one for your little guy.


Love,


R

Wednesday, January 25, 2012

Road Warriors

Or Long Day's Journey...

Hi C,

I had a great adventure last week when I flew out to Scottsdale, Arizona to meet up with my daughter, Mary Beth. We rented a car and drove west through the desert to downtown LA where we shopped for the store in the "fashion district". We met up with Jen from nextdoor and her friend Patrice, who was so kind to be our guide into unknown territory. It was great fun! We stayed at the historic Biltmore Hotel, built in 1923, known for its architecture and famous guests. Thought you'd enjoy a few photos of our trip.

R
    Renting the Car                 The Desert Mobile       Ready to Hit the Road
Quartzsite, Arizona...a bead lovers dream come true, Need to go back there!
The Biltmore Hotel in downtown LA

Street scenes and shopping the fashion district

Tuesday, January 24, 2012

Scarves for shelter give hope and warmth to many




Thank You 30 West!
Read the full article on 'Thank You 30 West!' http://projectknitway.blogspot.com/2011/12/blogblog-blog.html

Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au