Friday, March 30, 2012
Thursday, March 29, 2012
Heidi, feeding the Dog!
First Exhibition!
Who'se next for a Back Massage?
My Petunias are still bloomin' lovely!
Sunset last night.
Tuesday, March 27, 2012
We're in the construction business!
Took a while, but we got there in the end! Talk about "If all else fails, read the instructions!" we had it almost altogether then realised that the two side pieces were round the wrong way, so it all had to come to pieces again. You wonder if they (the manufacturers) actually try their instructions out on a variety of people, to see just how clear (or unclear) they are, 'cos I'm sure they had made a mistake, and you know me, I'm always right (being a Virgo!!!)
Wow!
Although I say it myself, I like the effect of the following photo of the hangmans noose, and it was all done without Photoshop too!!
Wednesday, March 21, 2012
Our Convict Past!
While Heidi was here we made a visit to the Penitentiary Chapel in Hobart, as we had missed out on Port Arthur! The place was built with convict labour, and the bricks marked accordingly. The Judge presiding on the day we were there was none other than Judge Raether, visiting from Germany, the sentence was death by hanging and then the body was dissected for medical science afterwards. Orrible lot they were!
Q. What do you do with a whopper like this?
A. You make Pasta Bake!
and just in case you are interested, here is the recipe:
200 g risoni
40 g butter
4 spring onions, thinly sliced
400 g (or more) zucchini (courgettes to some) grated
4 eggs
125 ml pouring cream
100 g ricotta cheese (not in a tub, but fresh in a wedge!)
100 g grated mozzarella cheese (also fresh, not pre grated in a packet)
175 g grated parmesan cheese (not ready grated, do it yourself lazybones)
Preheat the oven to 180 degrees and meanwhile cook the risoni in a large saucepan of rapidly boiling salted water until al dente (11 minutes or thereabouts) Drain well.
Melt the butter in a frying pan and saute the spring onion for l minute, then add the suzzhini and cook for a further 4 minutes and leave to cool slightly.
Put the risoni in a bowl and mix in the etggs, cream, ricotta, mozzarella and half the parmesan. Stir in the zucchini mixture and season well.
Spoon into four 500 ml greased ovenproof dishes (I did it in one large one) and sprinkle the remaining parmesan over the top.
Bake for 25 - 30 minutes or until firm and golden.
Serve hot.
Guten Appetit, I will be doing this for my next Girls Day Lunch here, I think they will enjoy it.
Sunday last!
First formal evening meal in our formal dining room!!
Stone Cactus
Sunrise over Redwood Village.
Retail Therapy!
ello ello ello!
Tuesday, March 20, 2012
A sign of the times!
Subscribe to:
Posts (Atom)