Balmoral Swim - "Relish the moment!"

Hi there R
What a great day - the photos say it all!
Overheard from "We can beat cancer" participants - "Relish the moment - can you believe you are here doing it? Be proud because you are amazing."
Makes me wish I was doing it too. Claire
ps - there were swimmers of all ages
pss - have you seen much sunshine yet?

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Memories of the forbidden bikini

 

Hi R
Because I live in the Land Downunder, the good news about our constant sunshine is also the bad news.  Two glasses of good red wine have stopped the throbbing in my nose and upper right chest after a day procedure at RNS (local hospital).

It's important to pass it on to our children and grandchildren, even though they already know, that skin has 'memory', and my nose and right chest remembers the times I allowed them to be exposed to the sun.

My Anglosaxon pale skin areas were exposed pre awareness of skin memory and future damage from the sun's rays. Initially, it was when, our family was out there having fun perhaps caravaning in Dad's homemade caravan in New Zealand. If you caught too much sun on the weekend you would peel by Wednesday or Thursday when my sister and I had fun peeling the skin from each other's shoulders, like little monkeys.

Then there was the 'greater awareness stage' - a time when I wanted the look of the time, which meant being brown, even though I was a " 'pakehah - white person in Maori'."
By this time we had moved to Australia and I was a teenager, with a brand new forbidden bikini. Bondi had the whitest of sand and my visit there included a full body spray of coconut oil, resulting in my entire body being fried by the sun. It also meant that the wearing of the forbidden 'bikini' was revealed when I returned home looking like a tomato - and that was how my dad treated the burn ie with ripe tomatoes.

Fortunately our education has moved us on from this state of mind. However many of us remain there and still want to be tanned.
I actually don't want that any more and am reminded today that it's OK to be white.
Clara

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Blue Rocks & fruits of the sea on Australian foreshores

Hi R
Some more foreshores  warm you up during your cold winter.
Rita cooked this dish for us at beautiful Nambucca Heads where the rocks are an incredible light blue. 

Her reply below, well Google's actually, to the question, "Why are the rocks blue?"
"Glaucophane is a sodium-rich blue mineral. The name glaucophane means 'showing blue'. Glaucophane is usually found in basalts that have undergone the high-pressure, low-temperature metamorphism typical of subduction zones."

Perhaps there were pirates on the coastline - anyway this was a version of Spaghetti Marinara which was superb.  I like the way the seafood is served on top of the spaghetti as it looks more appetising.
Clara

SPAGHETTI BUCCANIERI (for 4) {Pirate’s Spaghetti OR Spaghetti a la Rita}

SUGO:

Gently (not too hot) in a small fry pan, fry 4 large, crushed, garlic cloves in olive oil for a minute – just to infuse the oil with garlic.
Add 4 quite ripe roma tomatoes, chopped up into smallish pieces.
Turn heat down, put a lid on the fry pan, and let simmer while doing the rest of the meal and until well reduced. Stir occasionally.
Add salt, t-spoon of sugar, herbs (recipe says just lots of parsley, but I add basil and sage too) a dollop of red wine and cayenne pepper to taste (I used about 1/3 t-spoon – could take more), and 2 heaped tablespoons of Leggo’s sundried tomato and roasted garlic mix, (smallish square bottle) …all about 5 mins before serving. Cover and simmer some more.

Cook 400 g. spaghetti with a dollop of oil in the water to keep strands separate.

While it’s cooking, fry the seafood in a little olive oil. You need about 200g per person. I use Woolworth’s marinara mix, which is white fish, salmon, small prawns, calamari and mussels and add a few large prawns or whatever else I fancy. (I cook each type separately, prawns and calamari for no more than a minute a side – probably less depending on size/thickness; and place each lot in a small saucepan with lid, on stove top alongside, but not over, heat itself. Salt lightly and stir through.)
Heat bowls if necessary.
Drain spaghetti into a colander, shake to remove excess water, return to pot (ensuring no water left in it) and immediately add extra virgin olive oil, tossing it through.
To serve: pour sugo over spaghetti and mix through so it’s all well coated. Place in serving bowls. Add seafood, ensuring different types are evenly distributed amongst the bowls, and gently lift the spaghetti through it a bit. (If you add the seafood into the saucepan with spaghetti, it’s hard to ensure everyone gets a fair mix !)

ps - more coastline & rocks in the video below. 

 

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

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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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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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

Grey nomads on the road again - with Elvis

Hi R
And a few other friends have been on the move, touring around Australia and have survived - even enjoyed it!  Being a grey nomad has not been a popular choice in our family where I refer to caravans as the "C" word.  G keeps moving slowly but surely in that direction  - buying a 4 wheel drive and then putting a tow bar on it (very subtle!)

Must admit our friends looked wonderful on their return and had some great tales to tell. Hmmmmmm.

We had a celebratory dinner with the nomad theme where much fun was had by all, as you can see from the video.  We all dressed up as nomads, but I just couldn't do it, so I dressed as a female Elvis.  Why you ask?  Because the only way I could be lured in this direction, is if there is a purpose / destination of interest such as the Elvis festival which is on in Parkes this weekend.

Reluctant nomad
Clara
ps - I suppose I could still be a blogger.

Click on arrow below for important grey nomad interview.

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Hi R
I hope you are relaxing and taking it easy after yet another huge year. 

Had a lovely time but this is how I felt after Xmas

We spent a few recovery days at Nambucca Heads which is a delightful, relaxing coastal destination about a 5 hour drive north of Sydney.   I'll let the video below take you there.  Clara

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Asian herb salad ideal for christmas lunches



With a wonderfully wild freshness due to the overuse of
delicate herbs, this is a definite Clara favourite.

Hi there lovers of Asian Salad
Asian herb salad got the tick with key players at the birthday party so I am going to repeat it for Christmas Day.  It went perfectly with the first course of BBQ chicken skewers served Asian style. See link below
The wonderfully wild freshness is achieved by massive overuse of delicate herbs along with an Asian dressing.
Clara

Ingredients
250g / 8 oz rocket (arugula) leaves - (trimmed of excess stems (substitute any peppery lettuce)
125g / 4oz each of mint, basil, cilentro leaves (leaves picked from stems, washed and spun dry)
30g / 1 oz chervil if available
2/3 cup canned bamboo shoots - (preferably already cut into matchstick)
Dressing
2 shallots, peeled, halved, and finely sliced
l tbsp rice vinegar (or white wine vinegar)
l tsp sugar
2 tbsp extra virgin olive oil
1 tsp toasted sesame oil
1 tbsp mirin
sea salt and pepper

For the dressing, mix the shallots, rice vinegar, and sugar together in
a small bowl and set aside.
Trim any excess stems from the arugula, and pick the herb leaves from
their stems. Rinse and spin dry the arugula and herbs. Cut the bamboo
shoots into matchsticks.
To make the dressing, whisk the olive oil, sesame oil, mirin, sea salt, and
pepper together in a large bowl. Stir in the shallot mixture, then taste
and adjust the flavors.
Very lightly toss the arugula, bamboo shoots, and herbs in the dressing,
and serve, with chopsticks.

Link for chicken skewers belowhttp://fitinyourjeanscuisine.blogspot.com/2010/10/skewers-capture-finger-food.html

Holidays give time for reflection and renewal



 Christmas and holiday greetings
 for fun with family and friends
Agapanthus  bloom at Christmas in Sydney and could be called our Poinsettia. Affectionately referred to as Aggies, they are hardy, enduring and self sufficient.

The video below takes you to my Christmas garden, with added  thoughts for reflection and renewal.
Clara





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Lawn bowls gets the tick

Hi there


Everyone was in favour - amazing!


















Response  to - 'Will she laugh at me for playing bowls?'-   
Thanks guys - I am encouraged to move in this direction.  Also, since I have invested energy here, it has come back.
And No - they didn't.
Clara xxx
R said,  "Well, I'd much rather think of you as a svelte "bowler" in white than some pumped up weight lifter! I like the concept of outdoor activities, especially those with a purpose.
Kind of difficult to do here unless it involves shovelling and scraping.

Margareto - "Absolutely no laughter!! Good on you.
On the wall of our physiotherapy gym are some classy photos of the Allied Health team playing bowls on a team-building day last year. We had lots of fun at Roseville Bowling Club and no white ants in sight!
Well done


Veronica - Good luck with the bowls! It doesn't matter what the sport is just as long as you're out there doing it!


Wendy - My first response was to laugh. However I'm reminded of a saying - something like "she who laughs last laughs longest" - so I'm not sure what happens to she who laughs first. So I'm inclined to hold onto my mirth - for the time being anyway - and see how the bowler progresses before making any further comment .....

More to come.
Clara

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Still crazy but what a fantastic year



Batlady

Aussie game called two up.  Now banned

Balmoral - always beautiful

Grandmother's clock

Spring has sprung

Spring chicken

Constant floral

Ferns in Clara's garden

The most visited blog - Scarves in your own personal colours

You are incredible DaVinci

Killer earrings

Clara is now a gym dropout

New inspired ventures - thanks

And recipes from Tuscany

And Clara's garden

And special boys

Importance of fairy tales

Love of closeup photos  of herbs

And grandchildren

Best shot of the year

Time to meditate and live in the moment

And read good books

Have amazing holidays in the wilderness

And keep on dancing

And having fun

Due respect to climatic crises

And pears

and most of all to beautiful grandchildren

Good mates

Fabulous opportunities for photography

And colour contrasts

Wish you were here

Love where I live

Greater depth lies within

8 good potential mums !!!!

Be like water and flow

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