Can you believe it is the end of April already? I'm not sure where it has disappeared to. In the southern hemisphere we are enjoying the cooler days of autumn, while in the north you are, I hope, reveling in the spring sunshine. I've compiled a few of my April randoms, with a few links to previous posts if you care to look over there.
April is:
Quinces - stewing delicious quinces "which they ate with a runcible spoon". Autumn is the time when the quinces ripen and are available in our local farmer's market. Have you tasted them? You can't eat them raw, but cooked they are delicious! We have just planted a quince tree, and I am so looking forward to picking my own quinces in the future! The quince is an old orchard variety that is making a comeback.
I've blogged about them before here - The quince, the symbol of love in ancient Greece and Rome and And slices of quince which they ate with a runcible spoon
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Welcome to Life Images by Jill
Welcome to Life Images by Jill.........Stepping into the light and bringing together the images and stories of our world. I am a photographer, writer and multi-media artist.
Focussing mainly on Western Australia and Australia, I am seeking to preserve images and memories of the beautiful world in which we live and the people in it.
Focussing mainly on Western Australia and Australia, I am seeking to preserve images and memories of the beautiful world in which we live and the people in it.
Monday, 30 April 2018
Monday, 23 April 2018
25th April - Anzac Day - when we remember them
"At the going down of the sun and in the morning
We will remember them."
We will remember them."
These words are said every Anzac Day across Australia and New Zealand, and wherever Australians and New Zealanders gather for services on 25 April.
(The Australian and New Zealand Army Corps (ANZAC) )
The words come from the poem For the Fallen, written by the English poet and writer Robert Laurence Binyon in mid September 1914, a few weeks after the outbreak of the First World War. It was published in London in The Times on 21 September 1914 and a couple of months later in the "Winnowing Fan; Poems of the Great War" in 1914.
Monday, 16 April 2018
Early morning in the wheatbelt, Western Australia
Last week I took you on a camping trip at Kwolyin to the central Western Australian wheatbelt. You can click here if you missed it - Camping in the WA wheatbelt
The first night of our trip we parked our caravan at my nephew's farm for the night. We could see lightening in the far north east where a storm was raging. We only had a few spits of rain but the power went out on Friday about 5pm and didn't come back on till Sunday evening.
Here is a pic I took looking across their front paddock. I didn't have a tripod so I think I did rather well to get some shots. I used a long exposure which luckily caught sheet and fork lightening in the one frame.
The first night of our trip we parked our caravan at my nephew's farm for the night. We could see lightening in the far north east where a storm was raging. We only had a few spits of rain but the power went out on Friday about 5pm and didn't come back on till Sunday evening.
Here is a pic I took looking across their front paddock. I didn't have a tripod so I think I did rather well to get some shots. I used a long exposure which luckily caught sheet and fork lightening in the one frame.
Monday, 9 April 2018
Camping out in the Western Australian wheatbelt - Kwolyin free camp
The Western Australian Wheatbelt has very few opportunities for bush camping, but one I can recommend is the Kwolyin campground located on the Bruce Rock-Quairading Road, only seven kilometres west of Shackleton, and 229kms (about 3 hours) east of Perth. And the added bonus is that it is FREE to camp here!
We camped at Kwolyin over the Easter weekend with our family and thoroughly enjoyed being away from the hustle and bustle of Easter in the city. We hadn't camped here before, but it is a favourite with our son and grandsons as it is close to the rock climbs of Kokerbin Rock.
The Kwolyin campground was created by the Shire of Bruce Rock on the site of the old Kwolyin townsite in the last few years to replace the former Kokerbin Rock campsite, nine kilometres to the north, which, as locals put it, had been “loved to death”. Since then it has become a very popular campsite particularly on long weekends and school holidays.
Tuesday, 3 April 2018
Red-tailed Black Cockatoos
I am having a little break from blogging this week as we have been away camping with family in the Western Australian wheatbelt over the four-day Easter break, and I'm still catching up. But I thought I might just share these few images of red-tailed black cockatoos on my family's farm in the wheatbelt.
I have found it is rather difficult to capture a pic showing the red tail, which you can only see when they are flying, so I was reasonably happy with these pics.
I have found it is rather difficult to capture a pic showing the red tail, which you can only see when they are flying, so I was reasonably happy with these pics.
Monday, 26 March 2018
Chocca lotta
It's beginning to feel a bit like Easter around here with Easter eggs and Hot Cross Buns in the shops (well actually they have been in the shops for weeks!), so today I decided to share with you a Chocolate Tart recipe I made a few years ago, and have just searched for again. I haven't made them since, but I think I will have to as they were delicious!
The recipe says only 20 minutes prep time, but it took me longer than this. So allow 1 hour preparation, 30 minutes chilling, and 35 minutes to cook.
Here's the recipe: (from Woolworths Fresh magazine, July 2012)
Chocolate Tarts
1 1/2 cups plain flour
1/4 cup cocoa powder
125g butter, chopped
2 eggs
2 pears, peeled, cored, thinly sliced
2/3 cup cream
200g dark cooking chocolate, roughly chopped
2 tablespoons roughly chopped roasted hazelnuts
Process flour and cocoa in a food processor for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Add 1 egg and process until mixture comes together.
Turn onto a lightly floured surface and knead until smooth. Divide dough into 6 even portions and form into balls. Wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 180C. Grease 6 individual loose bottom fluted flan tins (approx 8cm x 2.5cm deep).
On a lightly floured surface roll each piece of dough out until 3mm thick. Press into pans and trim off any excess dough. Place plans onto a large baking tray. Line each with baking paper and fill with baking beans or dried beans (not that I bother to do this). Bake tart shells for 10 minutes. Remove beads and paper. Bake for 5 minutes more or until pastry is just cooked. Set tarts aside to cool.
Arrange pear slices into each pastry shell. Heat cream in a small saucepan over medium-low heat until small bubbles form around edge. Remove from heat. Add chocolate and stir until melted and mixture is smooth. Cool for 5 minutes. Stir in remaining egg.
Pour mixture over pears and sprinkle nuts on top. Bake for 15 minutes or until mixture is just set. Stand for 5 minutes before removing from pans. Transfer to a wire rack to cool. Serve warm or cold.
Sit back and enjoy the compliments.
If that sounds just a little bit like too much work when you are trying to have a relaxing Easter too, try this recipe instead.
I've often made a quick chocolate self saucing pudding in winter, but this one is cooked in individual dishes. Have you ever made the one made in a mug in the microwave? I haven't.
Quick Chocolate Self-Saucing Puddings (recipe from Woolworths Fresh magazine, June 2011)
Prep time: 15 minutes. Cooking time: 30 minutes. Makes 4-8 depending on the size of your pots.
125g margarine, melted
1/2 cup caster sugar
2 eggs
2 cups self-raising flour
2/3 cup cocoa
1 cup milk
3/4 cup caster sugar, extra
2 cups boiling water
2 tablespoons icing sugar
thick cream or ice cream to serve
Preheat oven to 180C. Grease 8 x 1 1/4 cup capacity ramekins or ovenproof dishes. Stand dishes in a large roasting pan. Whisk melted butter, sugar and eggs in a large bowl. Sift flour and half the cocoa over mixture. Add milk and whisk until smooth. Divided evenly between prepared dishes.
Place remaining cocoa and extra sugar in a bowl. Slowly add boiling water, stirring constantly until well combined. Pour cocoa mixture gently over each pudding. Pour enough boiling water into roasting pan until water comes half way up the sides of the pudding dishes.
Bake for 30 minute or until puddings are cooked when tested in the centre with a skewer. Sprinkle with icing sugar and serve with a dollop of thick cream or ice cream.
Here is a pic - they shrunk back from the sides of the dishes when they came out of the oven and started to cool.
PS - I had a question about caster sugar which is readily available in Australia, but might not be in your country, or might be called something else. Here is an explanation I found - What is caster sugar and does it make a difference in baking?
Thank you so much for stopping by. If you celebrate Easter I wish you a safe and happy one. Do you have a favourite chocolate recipe? Perhaps you would like to tell us about it in your comments. I value your comments and look forward to hearing from you. I will try to visit your blogs in return. Have a wonderful week.
You might also like:
Winter days and an energy bar recipe
Making and photographing blueberry pancakes
Melting moments and hydrangeas in my garden
I am linking up to the link-ups below. Please click on the links to see fabulous contributions from around the world - virtual touring at its best!
The recipe says only 20 minutes prep time, but it took me longer than this. So allow 1 hour preparation, 30 minutes chilling, and 35 minutes to cook.
Here's the recipe: (from Woolworths Fresh magazine, July 2012)
Chocolate Tarts
1 1/2 cups plain flour
1/4 cup cocoa powder
125g butter, chopped
2 eggs
2 pears, peeled, cored, thinly sliced
2/3 cup cream
200g dark cooking chocolate, roughly chopped
2 tablespoons roughly chopped roasted hazelnuts
Process flour and cocoa in a food processor for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Add 1 egg and process until mixture comes together.
Turn onto a lightly floured surface and knead until smooth. Divide dough into 6 even portions and form into balls. Wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 180C. Grease 6 individual loose bottom fluted flan tins (approx 8cm x 2.5cm deep).
On a lightly floured surface roll each piece of dough out until 3mm thick. Press into pans and trim off any excess dough. Place plans onto a large baking tray. Line each with baking paper and fill with baking beans or dried beans (not that I bother to do this). Bake tart shells for 10 minutes. Remove beads and paper. Bake for 5 minutes more or until pastry is just cooked. Set tarts aside to cool.
Arrange pear slices into each pastry shell. Heat cream in a small saucepan over medium-low heat until small bubbles form around edge. Remove from heat. Add chocolate and stir until melted and mixture is smooth. Cool for 5 minutes. Stir in remaining egg.
Pour mixture over pears and sprinkle nuts on top. Bake for 15 minutes or until mixture is just set. Stand for 5 minutes before removing from pans. Transfer to a wire rack to cool. Serve warm or cold.
Sit back and enjoy the compliments.
If that sounds just a little bit like too much work when you are trying to have a relaxing Easter too, try this recipe instead.
I've often made a quick chocolate self saucing pudding in winter, but this one is cooked in individual dishes. Have you ever made the one made in a mug in the microwave? I haven't.
Quick Chocolate Self-Saucing Puddings (recipe from Woolworths Fresh magazine, June 2011)
Prep time: 15 minutes. Cooking time: 30 minutes. Makes 4-8 depending on the size of your pots.
125g margarine, melted
1/2 cup caster sugar
2 eggs
2 cups self-raising flour
2/3 cup cocoa
1 cup milk
3/4 cup caster sugar, extra
2 cups boiling water
2 tablespoons icing sugar
thick cream or ice cream to serve
Preheat oven to 180C. Grease 8 x 1 1/4 cup capacity ramekins or ovenproof dishes. Stand dishes in a large roasting pan. Whisk melted butter, sugar and eggs in a large bowl. Sift flour and half the cocoa over mixture. Add milk and whisk until smooth. Divided evenly between prepared dishes.
Place remaining cocoa and extra sugar in a bowl. Slowly add boiling water, stirring constantly until well combined. Pour cocoa mixture gently over each pudding. Pour enough boiling water into roasting pan until water comes half way up the sides of the pudding dishes.
Bake for 30 minute or until puddings are cooked when tested in the centre with a skewer. Sprinkle with icing sugar and serve with a dollop of thick cream or ice cream.
Here is a pic - they shrunk back from the sides of the dishes when they came out of the oven and started to cool.
PS - I had a question about caster sugar which is readily available in Australia, but might not be in your country, or might be called something else. Here is an explanation I found - What is caster sugar and does it make a difference in baking?
Thank you so much for stopping by. If you celebrate Easter I wish you a safe and happy one. Do you have a favourite chocolate recipe? Perhaps you would like to tell us about it in your comments. I value your comments and look forward to hearing from you. I will try to visit your blogs in return. Have a wonderful week.
You might also like:
Winter days and an energy bar recipe
Making and photographing blueberry pancakes
Melting moments and hydrangeas in my garden
I am linking up to the link-ups below. Please click on the links to see fabulous contributions from around the world - virtual touring at its best!
Image-in-ing
Wednesday Around the World at Communal Global
Travel Photo Thursday
Wednesday Around the World at Communal Global
Travel Photo Thursday
Life in Reflection
Hello there! I love reading your comments. If you scroll down to the bottom you can comment too! I would love to hear from you.
If you are a blogger you can also link your blog to Wednesday Around the World at Communal Global.
Hello there! I love reading your comments. If you scroll down to the bottom you can comment too! I would love to hear from you.
If you are a blogger you can also link your blog to Wednesday Around the World at Communal Global.
Wednesday, 21 March 2018
World Down Syndrome Day - 21 March
I don't usually post twice a week, but it is World Down Syndrome Day today 21 March, and I just had to share this very special video with you.
A carpool karaoke lip sync video in support of World Down Syndrome Day features 50 mums and their children singing along to Christina Perri's multi-platinum selling track, "A Thousand Years".
The mums are all part of a Facebook group known as "Designer Genes" created for parents who have a child with Down’s Syndrome born in 2013/14. They got together to show the world just how ordinary and fun life with the condition is and how they "Wouldn't Change a Thing".
The video was originally inspired by Singing Hands - a UK organisation whose videos have helped many in the group learn Makaton for supporting their children’s communication development.
Makaton is designed to help hearing people with learning or communication difficulties using signs, symbols alongside speech.
With thanks to the artist Christina Perri for her support and Singing Hands for the original concept.
Darling, don't be afraid, I have loved you for a thousand years
I'll love you for a thousand more
A carpool karaoke lip sync video in support of World Down Syndrome Day features 50 mums and their children singing along to Christina Perri's multi-platinum selling track, "A Thousand Years".
The mums are all part of a Facebook group known as "Designer Genes" created for parents who have a child with Down’s Syndrome born in 2013/14. They got together to show the world just how ordinary and fun life with the condition is and how they "Wouldn't Change a Thing".
The video was originally inspired by Singing Hands - a UK organisation whose videos have helped many in the group learn Makaton for supporting their children’s communication development.
Makaton is designed to help hearing people with learning or communication difficulties using signs, symbols alongside speech.
With thanks to the artist Christina Perri for her support and Singing Hands for the original concept.
A Thousand Years - Christina Perri
Heart beats fast
Colors and promises
How to be brave
How can I love when I'm afraid to fall
But watching you stand alone
All of my doubt, suddenly goes away somehow
Colors and promises
How to be brave
How can I love when I'm afraid to fall
But watching you stand alone
All of my doubt, suddenly goes away somehow
One step closer
I have died everyday, waiting for you
Darling, don't be afraid, I have loved you for a thousand years
I'll love you for a thousand more
Darling, don't be afraid, I have loved you for a thousand years
I'll love you for a thousand more
Time stands still
Beauty in all she is
I will be brave
I will not let anything, take away
What's standing in front of me
Every breath, every hour has come to this
Beauty in all she is
I will be brave
I will not let anything, take away
What's standing in front of me
Every breath, every hour has come to this
One step closer
I have died everyday, waiting for you
Darling, don't be afraid, I have loved you for a thousand years
I'll love you for a thousand more
And all along I believed, I would find you
Time has brought your heart to me, I have loved you for a thousand years
I'll love you for a thousand more
Time has brought your heart to me, I have loved you for a thousand years
I'll love you for a thousand more
One step closer
One step closer
One step closer
I have died everyday, waiting for you
Darling, don't be afraid, I have loved you for a thousand years
I'll love you for a thousand more
Darling, don't be afraid, I have loved you for a thousand years
I'll love you for a thousand more
And all along I believed, I would find you
Time has brought your heart to me, I have loved you for a thousand years
I'll love you for a thousand more
Time has brought your heart to me, I have loved you for a thousand years
I'll love you for a thousand more
Monday, 19 March 2018
Cape Leeuwin - meeting of the Oceans - Western Australia
Last week we managed to put aside a few days to go away in our caravan. Travelling only a couple of hours south from our home put us in the heart of the beautiful Cape to Cape region of Western Australia’s beautiful south west. This is the area between Cape Naturalist and Cape Leeuwin, arguably one the most beautiful part of Western Australia abounding with beaches, forests, caves, wineries, restaurants, galleries, bush walks and escapes, and much more.
By lunchtime we had booked into the Hamelin Bay caravan park situated in the Leeuwin Naturalist National Park, and within a short walking distance – only about 500 metres, to the beach.
But more about Hamelin Bay another day.
On one of our days we re-visited the Cape Leeuwin Lighthouse. Situated just south of Augusta, Cape Leeuwin was named by Matthew Flinders on 7 December, 1801, during his circumnavigation of Terra Australis (Australia), taking the name from the Dutch navigators, Leeuwin’s Land, when the ship the Leeuwin (The Lioness) rounded the cape in March 1622.
Cape Leeuwin is the most south-westerly point of Australia, and according to our guide one of the world’s most notorious Capes along with Cape of Good Hope and Cape Horn. The Cape is located on the extreme south-west point of Western Australia, where
the Indian and Southern Oceans meet.
The lighthouse, which is the tallest mainland lighthouse in Australia, guards one of the busiest sea traffic routes on Australia’s coast. The shallow rocks stretching 7 kilometres out from the Cape, diverging currents and massive swells claimed 22 ships before the lighthouse was built, and only one since then. Winds can reach 100-160 kilometres on the Cape.
The position of the light is latitude 340 22’ south, longitude 1150 08’ east.
Here is a little video I took to show you -
The position of the light is latitude 340 22’ south, longitude 1150 08’ east.
Here is a little video I took to show you -
The Cape Leeuwin lighthouse was officially opened by the then Premier of Western Australia, Sir John Forrest, on 10 December 1896.
The lighthouse was constructed of hand-carved local tamala limestone quarried about 1.2 kilometres away at Quarry Bay, and built on a foundation of 22 feet (6.71 metres). The walls are 7 feet thick at the base, and a spiral staircase takes you up to the light and the viewing platform. The elevation of the light is 39 metres above the ground and 56 metres above Mean Tide level.
Until 1982 the lens of the light was rotated by a counter weight driving a clockwork mechanism, and the beacon was a pressure kerosene mantle type. Think of the lighthouse keepers who had to carry cans of kerosene up the narrow staircase of lighthouse at least four times every day! In 1982 it was converted to hydraulics and electricity. The light was automated in 1992 and has a range of 25 nautical miles.
Three lighthouse keepers and their families lived at the Cape and maintained the lighthouse. They only had one day off, Sunday, every two weeks, and if they went away from the lighthouse, had to be back before dark to light the light. Supplies were delivered by ship.
The lighthouse precinct is heritage listed and includes interpretive signage, boardwalks, decking and telescopes. You can go on a guided walk of the Lighthouse, but be warned there are 186 steps to negotiate to get to the top! Or you may choose to take a self-guided audio tour of the precinct which shares information about the history of the lighthouse, its keepers and the area, but this doesn’t include entering the lighthouse.
The other lighthouse you can visit in the Capes region is the Cape Naturalist Lighthouse at the northern point of the Capes. The Cape Leeuwin and Cape Naturalist lighthouses mark the start and finish of the 135 kilometre Cape to Cape walking track.
The Cape Leeuwin lighthouse is also a great place to spot Humpback and Southern Right whales May to September as well as fur seals and many varieties of sea birds.
Tours of the Cape Leeuwin Lighthouse operate every half hour from 9.00-4.30pm daily, except Christmas Day.
While you are at the Cape make sure you visit the nearby waterwheel, built in 1895 to supply water during construction of the lighthouse, and later to supply water to the lighthouse keepers’ cottages. The waterwheel was built to power a hydraulic ram to pump water from a nearby natural spring. Today the wheel is encrusted with calcified lime and no longer turns, but it is a reminder of the past.
Also at the Cape is a memorial to 10 sailors aboard the HMAS NIzzan who lost their lives in 1945 when a rogue wave hit the ship. And a memorial to commemorate the contribution of "N" class destroyers in WW2 and those who served in them.
More information on the Cape’s lighthouses and the Cape to Cape Track please click here - Lighthouses - Margaret River Attractions
For information on the Cape Leeuwin Lighthouse heritage value please click here – State Heritage WA
Before we go, one last look at the Cape Leeuwin Lighthouse. I took this photo several years ago when I was taking photos with slide film for a magazine. Yes I have played around with it a bit in digital post processing, but this is wild weather on the Cape.
Thank you so much for stopping by. I hope you have enjoyed this look at the Cape Leeuwin Lighthouse. I wish they would open up their cottages for accommodation. I would love to stay there. Have you ever stayed overnight at a lighthouse? Perhaps you would like to tell us about it in your comments.
I value your comments and look forward to hearing from you. I will try to visit your blogs in return. Have a wonderful week.
You might also like -
I am linking up to the link-ups below. Please click on the links to see fabulous contributions from around the world - virtual touring at its best!
Image-in-ing
Wednesday Around the World at Communal Global
Travel Photo Thursday
Wednesday Around the World at Communal Global
Travel Photo Thursday
Life in Reflection
Hello there! I love reading your comments. If you scroll down to the bottom you can comment too! I would love to hear from you.
If you are a blogger you can also link your blog to Wednesday Around the World at Communal Global.
Hello there! I love reading your comments. If you scroll down to the bottom you can comment too! I would love to hear from you.
If you are a blogger you can also link your blog to Wednesday Around the World at Communal Global.
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