Posted on : 25-09-2011 | By : Cindy | In : New Zealand
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I like the food analogies in this story by Gregor Paul in the New Zealand Herald today titled : “ All Blacks revenge dished up cold ” …
“Having had four years to stew over things, the All Blacks exacted a clinical and soul cleansing revenge at Eden Park last night in their crucial Rugby World Cup clash. France were poked in the eye, jabbed with a stick then clubbed viciously with an array of weaponry they had no means to defend themselves against. Anyone who uses the scoreline as vindication the French were up to no good with a half-hearted selection and an equally lacking attitude really needs to dunk their head in boiling chip fat.”
What a game … read the story. And , not only do the All Blacks of New Zealand bury their demons from 4 years ago, but the New Zealand Warriors win in an epic game against the Melbourne Storm to go to the NRL Grand Final in Sydney next week. My husband will be there!
Go and get the latest NZ healthy food guide mag you kiwi girls. I have published an article there for keeping your man healthy.
This weekend Aussies and Kiwis have celebrated both Easter and Anzac day.The theme is the same. Jesus sacrificed his life so we can have peace in our heart and the Anzacs – Australia and New Zealand Army Corps – sacrificed their lives so we can have peace in our nation. We have a lot to be grateful for this weekend.
Having braved the rain to watch the Anzac parade march through Sydney city, my husband and son came home ready for a treat. What could be more appropriate than Anzac biscuits? It’s hard to make a healthy biscuit but at least these ones contain rolled oats for a token bit of fibre amongst all that sugar and fat.
The original recipe
We were on our way to Picton to catch the ferry to Wellington but I couldn’t leave without popping into the Blenheim farmers market. As we walked past fresh vegetables, apricots, cherries and nectarines a friendly lady offered me a plate of pikelets topped with chunky apricot and rhubarb & ginger jam. “Would you like to try one? It will go well with your bottle of Riesling.” I was momentarily flummoxed. How did she know I’d bought Riesling? Then I recognised her. It was Chris from the Vavasour winery. I’d staggered in there yesterday on my brief afternoon cycle around the local wineries. “This is my other job,” she explained. “I make my jam without water – just fruit and sugar, cooked slowly over a low heat. You get a much more intense flavour – no watering down.”
