A Bush Birthday

After a week of meticulous planning and running around like a chook without a head, my fiftieth birthday party is over. Can I relax? Well considering it is four days before Christmas; ah; I don't think so. It is going to be an interesting four days.

I was fairly pleased with how the day went despite the fact that it chose to shower and then set in with rain. I would have loved for it to have been a nice, sunny day, however, sunny it was not. Most farmers would say that rain is the best present of all. And we do need rain. But why after almost four weeks without a drop, did the skies release it's tears on my long anticipated day. Fortunately there were no 'people' tears, but plenty of laughs and happy folk which really is all one could hope for.

It was our first big do on the farm and so we were very anxious as to how it would all turn out. I did just about all of the cooking, no joke, and it has been a very full on week for me. I cooked, I baked, I shopped, I searched, I sewed and I tried to create inviting, warm and welcoming country tables for our guests. I had four tables with similar decor; two tables on the ground and two tables on a raised wooden area that Hubby put together about four weeks ago.

It was a well organised team effort and my kids especially the Borb pitched in to lighten my load. Much appreciated guys. Hubby was amazing. He is the utimate problem solver, together with the nouse to be able to do things himself. As a family unit, we managed to create what we were hoping for and the day went off pretty much without a hitch.

I shall let the pictures do the talking - I am feeling really tired but very satisfied.































































Thank you Joan for making my lovely hand decorated, homemade fruit cake. The mud cake was going to be my birthday cake, but after your lovely surprise it was relegated to the dessert table.



Merry Christmas to you and I wish you and your nearest and dearest a safe, peaceful and stressfree festive season. See you next year.

Fifty Today

Thank goodness for frozen muffins. Yes, you could say things are a little busy round here.



Thank goodness for my mother-in-law. My one and only card.



Lunch at the cafe with two of my gremlins. Thanks guys.



Smelling good. Thanks M & N.



Thanks Gayle. My dear friend.



I hope you approve G. I am not feeling "dangly" like I was in my forties. I love these.



Thanks Borb. One can never have enough kitchen gadgets.



These should do the trick down on the farm next Sunday. Stylish yet practical.




My beautiful green emerald dress - hope I look nice at my party.




Fifty today and feelin' fine.

The Meaning Of Esmerelda

At this crazily busy time of year, I am sitting here having a wonderful trip down memory lane. I am feeling peaceful, relaxed and happy. It all started with my Nikka having to attend her Christmas staff party dressed up as a Disney character.

She literally attacked the cupboard rummaging through the old costumes the kids wore when they had their book parade days. I am talking a long time ago. Turns out she managed to squeeze into the old Esmerelda outfit but the elastic at the top almost cut off her circulation. That had to be altered. We found the old tamborine that I remember she forgot to take with her during the parade. Oh how I was so ridiculously upset that she had forgotten. This was important stuff you know. It made all the difference between winning and well, not winning. And, no, she did not win. See. It makes all the difference.

We looked everywhere for the purple wrap with the gold dangly pretend coins, but alas, it was no where to be found. What does one do? Me - I did nothing. The budding Esmerelda however, waltzed in at 3.30 in the afternoon with some purple material, yellow cardboard and purple embroidery cotton. The next minute I heard "Ma, I need your help". Incidentally, she had to be at work by 5pm. No probs. Aren't all mothers miracle workers!!

I won't go into detail about that hour - a little too distressing. The long and short of it was we got Esmerelda out the door and at work on time for her to catch the staff bus to their venue. I believe she was a hit. Forget the compliments people, where is the prize? I am still waiting for this outfit to bring me an award.

I laugh as I recall how terribly seriously I took the whole book parade outfits. The truth of the matter is, and this is hard for me to say, is that really I was on parade. Now that is quite a confession - and I am blushing as I write. I decked out all my kids during their primary school years to the best of my ability. Sometimes I would work weeks in advance, planning and staying up at nights to complete their often ludicous creations. And I was always secretive about it. One never revealed one's character until the day. Suspense you know. For the spectators. But mostly for the other competitors. And my oh my what competitors. My goodness. It was like Versace up against Yves Saint Laurent!

There were several mothers who always excelled at making their children's outfits and who were regularly amongst the placegetters. I was one of those mothers. Sometimes I was so stressed about the whole affair that I would not enjoy the assembly. I simply waited for the announcements. Every year at least one of "my" characters would win or recieve a highly commended. Then, and only then, I would relax and feel good. Sad, but true.

I have often wondered what drove me to the point of obsession with these damn parades. Perhaps it was the fact that I had no mother or anyone to sew for me when I was at school and needed a a costume. I remember those days when I would rock up in my school uniform and feel very left out. Perhaps I never wanted that for my children. Still, I did go overboard. Perhaps I was feeling like I needed some recognition or appraisal in my life at that time and this was my way of getting it. For whatever it means, I guess I needed to go through this period in order to get to where I am today.

And today, here I am looking at Esmerelda skipping to her car, driving out the gate and me wishing she has a bloody, good time. Nothing more, nothing less. No prizes required thank you. Her smile was prize enough.

Travelling down memory lane, I would like to share with you some of my earlier Esmerelda's. This was Nikka - would you believe in Year 2. I think she was six years old at that time.



Pretty Esmerelda standing next to a rather grim looking Elvis.



The following year, Elvis decided to go dressed as Esmerelda. Oh my gosh, the amount of black wool that went into that hairpiece. I shall never forget the tremendous reception he received from his fellow schoolmates and we even had Mr Dodds in stitches.



Ahhh. Finally. The Hunchback makes an appearance too! Is that you Issy?



Esmerelda revived and never looking better!

Christmas Cake In A Month Of 50's.

This is my fiftieth post. I was kind of hoping to hold out till next week and have it coincide with my fiftieth birthday.

Alas, not to be. It is two thirty am and I cannot sleep. My mind is occupied with all the things I need to be doing. There are still some guests I have yet to invite. I need to get started on the veggies that must be roasted and left to marinate, so that by the 20th they will be loaded with flavour and bursting with zingyiness. Which veggies? The beetroot, the eggplant and the capsicum. Either tomorrow or the next day. No later. I mean it.

I made four calico tablecloths yesterday and four lovely country apple green table runners to go over the tops. Together with some table decorations in the way of citronella candles in large glass vases, chunky carafes, small green glass vases with fresh flowers, upturned terracotta pots holding sticks, washed rocks from the river and further wooden sticks and bark, the table was looking very rustic yet warm and inviting. At least that is coming together and looking very nice.

I need to make a couple of chocolate mud cakes. Probably one for my actual birthdate and a larger one for the party date. Righto, that's on the agenda as well. Speaking of cake, I made a Christmas cake about three weeks ago and I made the fatal mistake of cutting it about seven days ago. Half of it is gone. No kidding. And I'm ashamed to say I have consumed most of it.

Why should I be ashamed? It is absolutely gorgeous and I am loving it. There is simply no comparison to a storebought fruit cake. I don't care what you say. There just isn't. A homemade fruit cake is about as luxurious as it gets. Perhaps because there are so few people that I know who actually bake one these days. My mother-in-law still does. Several infact.

I am particularly pleased with my christmas cake this time round. I have made a few alterations and I'm delighted with the results. I have always enjoyed a moist fruit cake, but I have really overloaded the cake with fruit in the past making it too moist. However, there is nothing worse than a dry fruit cake, burnt around the edges and overcooked and overworked. It's not easy. Still, I haven't felt my version has been too crash hot the last couple of years. Sure it has been delicious but it has also been too difficult to cut without breaking up and quite simply there is just too much fruit.

In my lastest effort I decided to reduce the amount of fruit, made sure not to overcook it and wrapped it up soon after brushing generously with extra brandy. The enclosed steam probably helped with retaining the cake's moisture. And surprisingly enough it cut beautifully. It is not crumbly and the ratio of cake to fruit is much more to my liking. It's a keeper. So I guess I better get this recipe in writing before I forget exactly what it is I did. I don't remember as well as I used to. Would that have anything to do with turning 50?

Mariana's Christmas Cake

400gm sultanas
125gm raisins, chopped
125gm prunes, chopped
125gm dried dates, chopped
125gm glace cherries, chopped
rind of one orange
juice of one orange
2tbsp orange marmalade
1/2 cup brandy
250gm butter
1 cup firmly packed brown sugar
4 eggs
1 cup plain flour
1 cup self raising flour
1 tsp cinnamon
1 tsp mixed spice
1 tsp freshly grated nutmeg
extra glace cherries & blanched almonds for decoration
extra brandy

Place the first nine ingredients all in a glass or ceramic bowl. Mix thoroughly so that all the fruit has been well coated with the liquid. Seal tightly with some cling film and place in a cool, undrafty spot. I soaked my fruit for about one week agitating it a couple of times to mix it up and soak evenly. I cannot describe how wonderful the smell was each time I unveiled the cling film. It is easy to overlook this step. I have at times. But the soaking of the fruit really is essential for a plump, juicy, voluptuous and spicy cake. I wish you could smell it.



Combine the butter and sugar in a bowl. Make sure the butter is fairly soft but definitely not melted. Mix till the two are only just combined. Really. Only just combined. Do not be tempted to keep mixing. Add this to your fruit and ensure that all the fruit is covered with the butter mixture.



Take four lovely free range eggs and mix well with a fork.



Add this to the butter and fruit mixture.



Using a spatula or indeed your hands, ensure the eggs are well incorporated.



Sift together the flours and ground cinnamon and mixed spice. The grated nutmeg may be too coarse to sift. I added it directly onto the mixture.



Ensure all the ingredients have been well distributed and mixed together. No flour spots please. No need to mix the heck out of it either. Just mix till you see it has all come together.



Grease and line your cake tin. I used double baking paper. Take your time to line the tin so that there is no buckling or uneveness with the paper. You may as well carry on with the love and care now that you have come this far.



Carefully drop the mixture into the tin. Using a large spoon or your hands, spread the mixture till even. Drop the cake tin from a height, not too high, so that it helps to knock out some air bubbles and settle the mixture.



Decorate the cake top with blanched almonds and glace cherries if desired.



I baked my cake for two and a half hours at 130 degrees celcius in a conventional oven, not fan forced. I brushed the hot cake with about 3 tablespoons of extra brandy. After ten minutes I pressed the baking paper sticking above the tin over the cake and covered the tin with a large teatowel. Leave overnight.



The next day, I removed the cake still encased in the baking paper and wrapped securely in foil and cling film then wrapped the lot in newspaper. Try and resist temptation for as long as you can to allow those flavours to further develop. It is well and truly worth it. Christmas Cake made with love.


Happy 50th Post to me!