Tuesday, 28 April 2015

Lest We Forget

ANZAC Day Saturday 25 April 2015- Melbourne
This year was the Centenary of the ANZACs, marking 100 years since Australia and New Zealand's involvement in the First World War. We remember not only the original ANZACs who served at Gallipoli and the Western Front, but also, more than a century of service by Australian servicemen and women. 

For more than a decade the school were I work has been affiliated with the Malaya and Borneo Veterans. This year was my very first ANZAC Day March where I  watched our students proudly carry the banner and flags and joined with the Veterans in the march along St. Kilda Road, up to the Shrine of Remembrance in Melbourne. 

Feberation Square Steps
It was cold and wet but that did not deter our students, our veterans and the thousands of people who lined St. Kilda Road to honour our armed forces and veterans who have made the ultimate sacrifice for our country, our freedom and our way of life. 

Handmade Poppies line both side of
St. Kilda Road,  Melbourne
Malaya & Borneo Veterans Luncheon

Handmade poppies lined both sides of St. Kilda Road and the steps of Federation Square. Our textile students contributed 100 handmade poppies to this display and were very happy to have been part of the "5000 Poppies Project. After the march we were privileged to join the Malaya Borneo Vets at lunch where we listened to their stories funny and sad. 

So why do we make ANZAC biscuits, especially at this time of the year? ANZAC biscuits received their name during the First World War, when biscuits were made without eggs so they would keep longer for the soldiers. See Recipe here


April 25 is also the anniversary of the passing of my grandmother in 2003 aged 96, RIP Isabella Langley.

Monday, 20 April 2015

Take-away Breakfast

My kitchen at the moment is on a health food kick.  Here is a quick filling breakfast that can be prepared easily the night before and be ready to run out the door to work when time is tight.  

In a small screw top jar put 1 tablespoon of Chia Seeds and fill 2/3rds with milk, coconut milk or almond milk. Give it a good mix or shake. Overnight in the fridge the seeds swell to become pudding like. I topped my jar up with vanilla soy, which made it lovely and sweet.

Chia seeds are high in protein, fibre, calcium, antioxidants, and omega-3s, putting them into the "superfood" category.  They are often used in weight loss programs because they make you fill full for longer. 

However, never eat them dry as this can cause difficulty swallowing as the seeds expand they can block the oesophagus.

Chia seeds can be added to muffins or smoothies or sprinkled on yogurt. 

Go on give them a go, a nice alternative to porridge or bircher muesli.