Some Photos of Various Bonsai Arrangements from Sydney Royal Easter Show

These photos were taken over Easter at the Royal Easter Show.  Some of the trees are really stunning.

A prizewinner but not one of my favourites.
A prizewinner but not one of my favourites. 



I love this little group of trees. They look like they’re whispering to each other.



Another of my favourites.
  Another of my favourites.




Yet another magnificent old tree.
 Yet another magnificent old tree.


Lovely shape.  Shame about the venetian blinds behind it.
Lovely shape. Shame about the venetian blinds behind it.


I love the shape of this pine.
I love the shape of this pine.  


“To be poor and be without trees, is to be the most starved human being in the world. To be poor and have trees, is to be completely rich in ways that money can never buy.”
― Clarissa Pinkola EstésThe Faithful Gardener: A Wise Tale About That Which Can Never Die

A tree says: A kernel is hidden in me, a spark, a thought, I am life from eternal life. The attempt and the risk that the eternal mother took with me is unique, unique the form and veins of my skin, unique the smallest play of leaves in my branches and the smallest scar on my bark. I was made to form and reveal the eternal in my smallest special detail.



Lamb with Kumara Mash – Low GI

This is a quick, easy and delicious recipe which has the benefit of being low GI.  It serves 4 and takes just over half an hour to prepare.  I sometimes substitute snake beans or snow peas for the squash or some pumpkin which has been lightly steamed and some garlic and fresh rosemary. Recipe  from

Lamb with kumara mash
Super Food Ideas – July 2004 , Page 26

Recipe by Alison Roberts

Photography by Ben Dearnley

  • 750g kumara (orange sweet potato), peeled, cut into 2cm pieces
  • 1 teaspoon reduced-fat spread
  • 2 tablespoons warmed low-fat milk
  • 2 teaspoons olive oil
  • 1 brown onion, cut into thin wedges
  • 250g zucchini, cut into 2cm cubes
  • 250g yellow squash, quartered
  • 250g punnet cherry tomatoes, halved
  • 4 (about 100g each) trim lamb leg steaks
  1. Place kumara into a microwave-safe dish. Cover. Cook on HIGH (100%) power for 10 minutes or until tender. Drain. Add spread. Mash. Add milk, and salt and pepper. Mash, adding more milk if required.
  2. Meanwhile, heat half the oil in a frying pan over medium heat. Add onion, zucchini and squash. Cook, tossing, for 7 minutes. Add tomatoes. Increase heat to high. Cook, tossing, for 3 minutes.
  3. Preheat a chargrill on medium-high heat. Brush lamb with remaining oil. Season with pepper. Cook for 3 minutes each side. Stand for 5 minutes. Serve with kumara mash and vegetables.

The Shenanigans of a Wonder Dog!

A post about the joy animals bring into our lives.


Winston the Wonder Dog was adopted from the RSPCA over two years ago. From the moment we spotted him, Winston charmed his way into our lives and we were putty in his paws! However, it didn’t take long to discover that Winston wasn’t the sharpest dog in the kennel; he’s more cute than smart, and we say that with love!

Winston wasn’t toilet trained when we brought him into our humble abode, much to my chagrin! Let’s just say there were puddles left behind and ‘bombing raids’ dumped throughout the house during the day and night, which made my obsessive compulsive cleaning tendencies rock into overdrive. I’m even more mortified with his habit of leaving a trail of No. 2s whenever we’re inside the vet’s clinic. You’d think he was laying cables! My partner and I would joke that Winston could churn out turd like a Mr. Whippy Ice Cream…

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precious water…

Post on the importance of water to life.


Have you ever felt how blessed you are when you turned on your tap water?

Some of us might not realize that water has always been the important and life sustainable drink for all beings.

“No water, no life.”

Do you know how many percentage of fresh water  which we can drink in this world? only 2.5%-2.75%.

In the names of DEVELOPMENT, we as a human have contributed heavily to the pollution of water.

Fresh and unpolluted water accounts for 0.003% of total water available globally.

Do you aware that 900 million people in this world are suffering from water crisis?

Today, I joined the “Aveda Walk for clear water 2013.”

The walk for 2.5 km symbolize a walking distance a person need to get a pail of water.

We took more than half an hour for the walk without carrying any pail of water, it might be longer if…

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Gluten-free Muesli Cookies

This is a simple and delicious gluten-free recipe from  You can use dark chocolate instead of white  if  preferred or carob.  Makes 35 cookies (or biscuits as we call them in Oz).   Tastes great, even if you are not gluten intolerant!   You may have to hide them.

Gluten-free muesli cookies
Super Food Ideas

Super Food Ideas – March 2004 , Page 71

  • 180g white chocolate, chopped
  • 125g butter, softened
  • 1/2 cup caster sugar
  • 1 egg
  • 1 cup gluten-free plain flour
  • 1/2 teaspoon gluten-free baking powder
  • 1 cup Healtheries Apricot and Coconut, Wheat & Gluten Free Muesli
  • 1 tablespoon pure icing sugar
  1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Place half the chocolate into a microwave-safe bowl. Heat, uncovered, stirring every minute with a metal spoon, for 2 minutes on MEDIUM (50%) power. Cool.
  3. Using an electric mixer, cream butter and sugar together. Add egg. Mix well. Add melted chocolate. Beat until smooth.
  4. Add combined flour and baking powder. Mix well. Stir in muesli and remaining chopped chocolate. Cover. Refrigerate for 30 minutes.
  5. Roll tablespoonfuls of mixture into balls. Place onto trays, allowing room for spreading. Use back of a spoon to flatten biscuits. Bake for 15 to 20 minutes, or until golden, swapping trays once. Cool.
  6. Dust with icing sugar. Serve.