Melbourne Museum. Here are a few photos of the Melbourne Story. I loved the houses from Little Lonsdale Street, the cinema photo spot and the Coles Book Arcade. The colourful photo is of the museum exterior with myself and Sylvia in the corner for perspective.
I still miss the old museum that used to be the other half of the State Library building and now I miss some of the Melbourne history section that has gone, particularly the Neighbours kitchen and the school children's section. (Ironically I disliked this section when the Melbourne Museum first opened in this building. Yes I am fickle.) Fortunately where one exhibition closes, another one opens. We were really moved by the temporary exhibition, Inside Life: Children's Homes and Institutions.
Bunjilaka’s new exhibition on Victoria's first peoples. It is very well done. It has some really interesting displays linking Aboriginal and non-Aboriginal Victoria as well as beautiful traditional displays and a great interactive section (see Sylvia having a go at lighting a fire with two sticks). I was pleased to show Sylvia the photo wall of Aboriginal faces after she came home from kindergarten saying that all Aboriginal people have dark skin. (It is just not true.)
Previously on Green Gourmet Giraffe:
One year ago: Edinburgh Farmers Market and a fete
Two years ago: WW Hominy-Stuffed Pumpkin and a Mexican Lunch
Three years ago: Cheese & pesto muffins and breakfast routine
Four years ago: Edinburgh: the grim, the cosy and the grumpy
Five years ago: St Andrew’s Day Haggis
Six years ago: Trashy choc chip cookies
Adapted from BBC Australian Good Food magazine of July 2012
1 cup walnuts
250g Marie biscuits (or Arrowroot or Nice or Rich Tea biscuits)
150g butter (or margarine)
3/4 cup castor sugar
1 tsp vanilla essence
2 heaped dessertspoons of cocoa
Lightly toast the walnuts - I dry fried mine in a frying pan. Then finely chop them. Crush the Marie biscuits either by bashing with a rolling pin in a paper bag or using the food processor. They should still have coarse crumbs rather than be a fine powder.
Mix the walnuts, butter, sugar, vanilla and cocoa in a large saucepan over medium heat for 3 to 4 minutes until the butter has melted and all the ingredients are combined. Mix in the biscuit crumbs.
Tip into a lined 20cm square cake tin. Smooth the top with a back of a spoon. Cool in the fridge for a few hours until set. Actually mine was so hot I let it cool a bit at room temperature and then fast tracked the cooling with an hour in the freezer. We kept ours at room temperature but it only lasted a few days but it would keep longer. I prefer it at room temperature. It can also be kept in the fridge to keep it really firm.
On the Stereo:
So Long: The Hollow Men