Showing posts with label ANZAC. Show all posts
Showing posts with label ANZAC. Show all posts

19 March, 2012

Autumnal Gardening Glow...




The very hint of Autumn is here [in Sydney - southern hemisphere] milder nights are becoming more frequent, my robe makes more of an appearance in the crisper mornings, I find myself waking early morning a couple of hours before sunrise just to make sure our little 'Is' has the covers pulled up over her.
For gardeners - like 'moi' - it is the best time for some great jobs to get done before the much cooler months descend upon us...  On the weekend I started with trimming plants/ hedging and de-budding, as well as turning the leaves & soil on our yet to be constructed home vegetable & herb raised beds - affectionately known to our neighbours, as 'Zone 1'!Autumn is a great time to rejuvenate a garden for the new season and for next spring.
Take a look at the quick Autumn Gardening checklist [for large or small gardens] below for some good ideas to get done over the next several weekends!
Enjoy,

April is the best month to plant bulbs. Choose plump, fresh bulbs with
no sign of disease and store tulip bulbs in the refrigerator


Transfer fallen leaves to your compost bin.

Here's a quick checklist to get you started early so you plan out your gardening and social claendar - The tips below are an autumn garden task list that will keep your garden flourishing.
  • Autumn is the time to make new plants from cuttings. Take 10cm cuttings from hardwood herbs such as rosemary and bay or natives such as banksias, grevillea and coastal rosemary. Remove the lower leaves, dip cuttings into hormone powder and pot in small containers of premium potting mix. Keep just moist and shelter from strong wind and sun.
  • Trim hedges before the onset of winter to keep them compact and bushy from ground level.
  • Check your lawn and make sure any weeds you sprayed last month are dying. Repeat the treatment if necessary. Aerate the lawn with a garden fork and scatter lime lightly over it. This sweetens the soil after many years of lawn food application. Rejuvenate tired lawns with an autumn feeding to ready them for the onset of cool winter weather.
  • Gather fallen leaves, grass clippings, kitchen scraps and shredded prunings, and layer them in a compost bin. Turn periodically with a garden fork to allow air to circulate and feed organisms, and decompose the organic matter quickly. Don‘t overload your compost with one particular ingredient – maintain a mix. See the new Aerobin at garden centres; it makes excellent compost.
  • Earthworms are a sign your soil is fertile. When you add organic matter such as leaves and cow manure to your garden soil, you will attract earthworms, so there is no need to add more worms to your garden. The worms you’ve attracted with organic matter will add nutrients from their castings, and make tunnels. Check for borer damage on all deciduous trees, paying attention to the trunk at soil level. It‘s easier to check when trees are dormant and bare.
  • Don’t try to cultivate soil beneath large trees; you will only damage the roots. Make planting holes between the roots instead and insert small plants with tiny root systems that establish themselves readily. Bromeliads thrive under trees.
  • An old ladder makes a good support for climbing vines such as sweet peas. A splash of paint will give it extra impact in the garden or up against a wall.
  • Transfer the leaves that fall on your garden and lawn to the compost bin on a regular basis, otherwise they will smother your plants and grass.
  • Don’t rush to prune spent seed heads. They provide a wealth of food for birds that visit the garden. Magnolia fruit attract parrots who feast on their seeds.
  • Autumn is rose season, and they look gorgeous at this time of year. Choose the ones you love and order them from your local nursery.
  • If you have cymbidium orchids, they should be placed in full sunshine to encourage good flower spikes during winter and spring.
  • Divide evergreen perennials. Lift them from the soil, divide at the root and re-plant into well-conditioned soil.
  • Start a tradition by planting [red] poppies to commemorate ANZAC day [25th April - Lest We Forget].
Prune  - Give hydrangeas a ruthless pruning.

Disbud (choose one to keep) camellias for bigger flowers.

images via thegiftoflife, homelife.com.au, wikipedia, gardening australia, abc, photography by Andrew Lehmann,

21 April, 2011

Happy Easter!


Just in case I don't get a chance to wish you all a very Happy Easter on Sunday, I am being organised and thought I would send you my Easter wishes today...
This evening & tomorrow morning I am going mad into organising Isabelle's 1st Birthday party we're having a small afternoon tea for tomorrow! So between now & then I am baking cakes, making a no '1' birthday cake [thanks vintage Women's Weekly Birthday Cake Book!] hanging some super cute bunting, blowing up balloons, dishing out the party bags & setting the tables! All in shades of Pink & Green with stripes & spots for good measure!

So here's to your safe travels through the Easter & ANZAC long weekend, warm sunny [autumn] weather, delicious Easter eggs from the bunny and a Happy one too!
Enjoy,

BTW - will post my Easter Egg tree later on... just need to download my pics!

images via bhg, house beautiful, country living, sunset, montage by Sarah Verity - Vernandah Home & Garden Living Solutions

24 April, 2009

Anzacs - The Soldier's Biscuit... A National Biscuit.


ANZACS would have to be one of my favourite bickkies - outside of a Dodge [Australian country style cuppa cuppa cuppa biscuit i.e. ingredients 3 cups, 2 cups, 1 cup and so on - will share that with you another time!]. So why not treat yourself with a cuppa (cup of tea) & a delicious ANZAC biscuit for this weekend - perfect for when unexpected guests drop by, they smell wonderful when baking, and make reading the weekend paper that much sweeter! They're super easy to make and light on the hip pocket too! See the recipe below and Enjoy! x


The ANZAC Biscuit*
The ANZACs were WWI soldiers from the Australian and New Zealand Army Corps. The crunchy ANZAC biscuit was made by women on the home front and sent across the sea to their soldiers. Originally named "Soliders’ Biscuits" and containing just flour, sugar, milk powder and water, these simple biscuits were made to endure the journey at sea. Now the biscuits are more of a treat with the addition of butter, golden syrup and desiccated coconut.
ANZAC Day is a national holiday in Australia and New Zealand celebrated annually on April 25.
*In Australia and New Zealand cookies are called "biscuits".


Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
180 (12.5 Tbsp) grams of butter, melted
1 cup of all-purpose flour
1 cup of sugar
1 cup of unsweetened desiccated coconut
1 cup of rolled oats
1 Tbsp of golden syrup
1 tsp of baking soda
1/4 tsp of salt

Preparation:
Heat the oven to 350F (180C). Line a baking tray with baking paper. Set aside.
In a small saucepan, melt the butter over a medium heat. Add the golden syrup and baking soda to the butter and stir well. Remove from heat and set aside.
Mix together the flour, oats, sugar, desiccated coconut and salt in a mixing bowl.
Add the melted butter to the dry ingredients and stir with a wooden spoon to combine ingredients.
Roll about 1 1/2 tablespoons of dough into small balls and flatten between the palms of your hands. Place dough on baking tray about 4 cm (1.5") apart to allow room for spreading.
Bake the biscuits for about 10-12 minutes or until golden brown. Remove the biscuits from the oven and let them sit on the baking tray for 5 minutes.
Remove the biscuits from the tray and cool on a wire rack.

Yield: 10-15 biscuits
Note: Store biscuits in an airtight container.

Image & recipe from Australian Food - About.com

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