ANZAC DAY

Such a special and emotional day it is today.

Today is a National day of Remembrance in Australia and New Zealand to honour the memory of the Australian and New Zealand Army Corps who fought in Gallipoli in World War 1.  It now more broadly commemorates all those who died and served in military operations for their country.  This is one of the most important days of the year for us.

With symbolic links to the dawn landing at Gallipoli, the day starts with a dawn service.  Thousands attend around the country.  The old and the young.  Standing side by side, full of pride, thanks, emotions that cannot be described.  The Anzac Day Parade follows mid morning through the city.  As a child we never missed these.  Of course back then there were many more 'old' diggers (nickname for Aussie soldiers) than today.  My mum would always cry, especially when she saw her old Uncles marching.  The wars affected their families so much more than we can relate to.

There are four towns in our Shire, so we take turn about for the dawn service. 

This year is the first year that DH father is not here to share this day with his fellow comrades.  They will remember him, have a drink for him and in many ways he will be there with them.  Our family decided to meet in the Garden on Remembrance at the War Cemetery where his plaque has recently been added.

It was a beautiful day.  These days that are so full of emotion are so draining.  We were so tired from it all, quite night was had and early to bed!!

He doesn't really understand but he knows we're there for Pop.

We miss you Pop

Such a spiritual place.

Just before Anzac Day (made all year round but always for this day) we make a fresh batch of Anzac Biscuits.  This is the recipe, followed by the history of these.

ANZACS

1 cup plain flour
2/3 cup caster sugar
1 cup rolled oats
1 cup desiccated coconut
124g unsalted butter
1/4 cup golden syrup
1/2 tsp bicarb soda
1 tblspn boiling water

Preheat oven to 180C. 
 
Sift flour and sugar into large mising bowl.  Add oats and coconut; make a well in the centre.


Combine butter and golden syrup in small pot.  Sitr over low heat until butter has melted and mixture is smooth; remove from heat.  Dissolve soda in water; add immediately to butter mixture.  It will foam up instantly.  Add butter mixture to dry ingredients.  Using a wooden spoon, stir until well combined.


Roll balls of 1 level tablespoon of mixture at a time onto prepared tray.  Flatten only a little with fingers, allowing room for spreading.  Bake 15 - 20 minutes or until just browned.


Remove from oven; transfer to wire rack to cool.

I bake mine in a slightly cooler oven 165C so they are not so hard.

This is the history of the Anzac Biscuit : -

·         During World War 1, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men. Here was a problem. 

o    Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometres per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. 

o    A body of women came up with the answer - a biscuit with all the nutritional value possible. The basis was a Scottish recipe using rolled oats. These oats were used extensively in Scotland, especially for a heavy porridge that helped counteract the extremely cold climate.

o    The ingredients they used were: rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers’ Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits.

o    A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus, eggs were scarce. The binding agent for the biscuits was golden syrup or treacle.  

o    As the war drew on, many groups like the CWA (Country Women’s Association), church groups, schools and other women’s organisations devoted a great deal of time to the making of ANZAC biscuits. 

o    To ensure that the biscuits remained crisp, they were packed in used tins, such as Billy Tea tins. The tins were airtight, thus no moisture in the air was able to soak into the biscuits and make them soft.  

Have a lovely day and God Bless :)

happy easter to all

Happy Easter to Everyone!!!

Poor old Easter Bunny nearly got caught out this morning.  On a cold, wet Sunday morning, what four year old gets up at 5.30 when he never does ANY OTHER MORNING!!  

Oh, for a nice hot cup of tea in front of the fire.

Of course, they always end up with way more chocolate than we would like.....and Dad always lets them have chocolate before brekkie on Easter Sunday!!

The five thirty dash around the yard in the dark, drizzling with rain is so worth it.  The absolute joy and excitement that follows is always something that gives me so much 'warmth'.  The big kids all have to be in it too, they informed me that when they shift out we still have to do the big hunt for them!  Pfft .... but of course we will.

Have a lovely day:)

hot cross buns, hot cross buns, one a penny, two a penny ......

It seems to come around so quick, this time of the year, although it is very late this year.  Usually I have one day set aside to make all my hot cross buns.  Somehow it makes it not such a big 'chore' if it doesn't drag over days.

 

These days I cheat and make them in the breadmaker, twenty odd years ago it was the hard way!!

Have a wonderful day :)

in the doghouse ............ literally!

Where's that clucking coming from?? 

I love my 'chook children', but they've been quite challenging lately.  Aside from finding nests of eggs hidden in the bonfires, we found this, this morning.

All tucked up in the dogs house outside the french doors.  I don't know what has got into her, we're finding her eggs everywhere these days, from behind the bins to on a shelf in the shed next to the chainsaw.

Who knows what she's thinking??

poor mr scallywag

During my usual ritual of getting everyone organised this morning I looked out the window to see something lying on the lawn that looked like an 'arm'.  I was a little shocked to start, because why would there be an 'arm' on my back lawn.  After my overactive imagination settled down, you know, 'the body farm' (way too many Scarpetta novels read in this house) and all that, littlest and I went to inspect.

Poor Mr Scallywag the Scarecrow's arm was dead on the lawn.  Hmmm, where's the dog???  Hiding in his doghouse, that's where!

Matthew was less than impressed to say the least.  

Guess that's another job on the list - doctoring Mr Scallywag!!


Hope you have a nice day :)

love is in the air

Our quiet little cul-de-sac was abuzz with excitement today.

We had a wedding!  Well, not us, not this time.  Some neighbours down the street had a beautiful home wedding, complete with this beautiful horse & carriage from Golden Sunset Tours, a local business.

Congratulations Lloyd and Kylie, our love and best wishes to you both.

Have a lovely weekend all :)

sticky cinnamon rolls

We made these yummy cinnamon scrolls today.  Take a look!

I make a sweet dough in the breadmaker, roll it out to about 38cm x 40cm and brush with 2 tablespoons melted butter.  Sprinkle it with a combined mix of 2 tablespoons brown sugar, 1 1/2 tablespoons ground cinnamon and half cup of finely chopped pecan nuts.  Drizzle over another tablespoon melted butter and roll up.  Cut into 2cm segments and place cut side down on a tray.  Let rise for about 30 minutes and pop into a moderate oven for 25-30 minutes or until brown.  Brush with a Gelatine Glaze while still hot, then drizzle with Vanilla Glaze.


Gelatine Glaze:  3 tablespoons boiling water, 1 1/2 tablespoons sugar, 3 teaspoons gelatine - mix together until all dissolved.


Vanilla Glaze:  1/2 cup icing sugar, 1/2 teaspoon vanilla essence, 2 teaspoons milk - combine all ingredients until smooth.


When they are completely cooled, I break them up and put in the freezer.  They are great for lunchboxes.  Take them out frozen, by the time the kids get to them at school they have defrosted and are still fresh!


As you can see from the pic, they don't always ALL make it to the freezer.


Have a lovely day :)