grubs for the cake stall.
gingerbread recipe. Sylvia made it by herself and it was much drier than usual. I think it was the way she mixed it but not sure. Then I tried to make it again and wasn't concentrating as I was chatting to the neighbour and got the quantities a bit wrong. We have decided it is good enough for Sylvia's class party tomorrow.
- My sister's daughter was at home sick from school. She perked up during the day so my sister took her to the beach where a newspaper photographer was photographing kids. My niece ended up on the front page of the local newspaper! She is only in prep so it isn't a bit issue but I hope she doesn't do this when she has a job.
- We got out some Christmas cards leftover from last year to write on but I found E had written on a few two years ago and forgot to send them. Luckily it was easy to change 2016 to 2018 and 2017 to 2019. They went in the mail today. Two years late. But the sentiment of trying to keep in touch with people is still genuine.
- I had a work Christmas lunch last week where I paid $40 for a plate of vegetables, a slice of Sara Lee cheesecake and a can of coke. Sometimes it is hard to get value for money because I don't drink my alcohol nor eat meat. And lunch at a bowls club on a 38 C day was not great. At least our former head of department gave everyone a laugh when he compared the department to the Titanic and then realised what that meant and started backpedalling. He is a lovely guy so it sounded quite friendly.
- I went for dinner with a former work colleague on Friday. We had been going to meet at Coburg Night Market but it was rained out. (Did I mention we have had heat waves and thunderstorms last week!) So we planned to go to a pub, but realised parking would be a nightmare with the rain. So my friend organised another pub and found it really busy so she then found a Japanese restaurant (Shinwa) which was lovely and had some great mocktails. Lots of changes but was great to catch up.
Adapted from Laws of the Kitchen
2 cup chopped marshmallows
150g chopped Turkish Delight bars
150g chopped Cherry Ripe bars
100g raspberry lollies
1 cup chopped almonds
750g good quality dark chocolate (70%)
250g milk chocolate
Line two slice tins (18 x 28 cm) with baking paper. Mix chopped marshmallows, Turkish Delight, Cherry Ripe, raspberry lollies and chopped almonds. Melt chocolate in another bowl and pour over marshmallow mixture. Stir so everything is coated and tip into prepared tins. Smooth top with the back of a spoon. Tap on tabletop to avoid bubbles in the chocolate. Keep in the fridge for about 4 hours to harden. Cut into small squares. Keeps well in fridge (if weather warm) or out of fridge. Best eaten at room temperature because the refridgerated chocolate can be hard to bite.
If you go to the supermarket to get standard marshmallows and raspberry lollies, you will probably only be able to find the ones with gelatine. If you want this rocky road to be vegetarian, you should seek out vegetarian marshmallows (such as dandies) and either vegetarian lollies or I would sugest sour dried cherries instead of the raspberries. I also realised I didn't have as many roasted almonds as I had thought so I topped these up with slivered almonds. So any type of almonds should do. I used some milk chocolate in with the dark as it can be a bit intense when using 70% but it depends on what you like and what you have available as to what chocolate you use.
On the Stereo:
The original Christmas album: 20 Christmas party crackers: various artists