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/


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

  
Click on 'comment' at bottom of page to have your say or email

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

Click on 'comment' at bottom of page to have your say or email

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

To view or add comment, click on 0 comments at bottom of page or send an email - clara@babyboomerconnections.com.au or visit my website at www.babyboomerconnections.com.au

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
Click on 'comment' at bottom of page to have your say or email