Here are the last of the photos I took at Confetti Gardens. I hope they give you some idea of the variety in the garden.
On Saturday we went to visit an open garden, ‘Confetti Gardens’ at Mount Colah. The owner (and gardener) Claire, had spent 11 years transforming a bare piece of land with some bushrocks and an electricity pylon at the rear, into a beautiful meandering garden, jampacked with Australian native plants, trees, flowering shrubs and a greenhouse, compost area and fishpond complete with some beautiful fish.
Here are some of the photos I took there. I will post more later. I felt really inspired by her efforts and dedicaton.
In a long life which has touched every side of humanity, Houdini is far and away the most curious and intriguing character whom I have ever encountered.
–Arthur Conan Doyle
One of the most ironic facts of Arthur Conan Doyle’s life is that the creator (or, as you will, Literary Agent) of Sherlock Holmes—the ultimate empiricist in literature—believed in Spiritualism with a religious fervor.
Doyle had dabbled in Spiritualism as early as the 1880s when he first began writing Sherlock Holmes stories. But it wasn’t until 1919 that he became fully converted, when a medium allegedly contacted Kingsley, Doyle’s son who had died in World War I.
The great magician and showman Harry Houdini was first drawn to Spiritualism for much the same reasons. After his mother died he became fascinated with the idea of contacting her beyond the grave. Despite knowing, and often gleefully exposing, the tricks…
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This is another delicious recipe from http://www.taste.com. au. It is lemon meringue with a twist – combining low fat yoghurt with light cream to lower the fat content. Another bonus is that it tastes delicious! For variety you could use Vaalia strawberry or raspberry (with addition of some fresh berries). Tastes scrumptious and is much healthier than the traditional full cream version. Serves 4.
Australian Good Taste – September 2011 , Page 91
Recipe by Kerrie Ray
Photography by Steve Brown
- 3 egg whites
- Pinch of cream of tartar
- 100g (1/2 cup) caster sugar
- 2 x 150g ctns Vaalia Low Fat Lemon
- 80ml (1/3 cup) light thickened cream
- 2-3 passionfruit, halved, pulp removed
- Preheat oven to 150°C. Line 2 baking trays with non-stick baking paper. Draw four 8cm discs on each lined tray. Turn the paper ink-side down.
- Use an electric beater to beat the egg whites and cream of tartar in a bowl until firm peaks form. Add the sugar, 1 tablespoonful at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.
- Divide mixture among discs and use the back of a spoon to smooth surfaces. Bake for 30 minutes or until pale golden and slightly crisp. Turn oven off. Leave meringues in the oven, with the door ajar, to cool completely.
- Place the yoghurt and cream in separate bowls. Use an electric beater to beat the cream until thick. Use a large metal spoon to fold the cream into the yoghurt.
- Divide half the meringue discs between 4 plates. Top with half the yoghurt mixture. Top with the remaining meringue discs and remaining yoghurt. Top with passionfruit pulp.