Monday, April 25, 2011
And so we are married! 23 days ago we were married in a small catholic chapel in Blackwood followed by a beautiful reception at the Belair Park Country Club. Everything went to plan and every guest had an amazing time. It was by far the most full on day of my life. I did my best to take it all in. The only time I felt completely relaxed was when Jared was next to me or talking to me, dancing with me or smiling at me. He made it the most wonderful day of my life.
Four days after the wedding Jared flew off to the USA and Canada for a two week work conference trip. I really missed him but it was almost nice to have some time to myself to decompress and sleep. The busyness of the time leading up to the wedding had wiped me out. Plus we plan a proper honeymoon to Cairns in July.
He's home now and we've had 7 days off work together and it has been really lovely. We've been to Meadows for an Easter Fair, McLaren Vale for some camping, spent time in the garden, had a big bush walk, snuggled watching dvds in bed and cooked some fancy meals together over stunning bottles of wine. Life is good! Fantastic in fact!
And today is Anzac Day - so what better thing to cook but Anzac Biscuits. I cooked them using a recipe that won First Prize for Caitlin Fulton in a bake off in Penola. As it's a public holiday I couldnt go to the shops for extra ingredients so I cooked using Ghee instead of butter and I used dark brown sugar instead of plain brown sugar. The result - rich, moist, gooey anzac biscuits with loads of crunch around the edge. Perfection. Anzac Biscuits always remind me of my nana and I think most Australian kids would say the same.
1 cup rolled oats
1 cup plain flour
1 cup firmly packed dark brown sugar
1/2 cup shredded coconut
2 tablespoons golden syrup
1 tablespoon water
1/2 teaspoon bicarbonate of soda
Preheat oven to 160 degrees or 140 if fan forced. Grease oven trays, line with baking paper.
Combine oats, sifted flour, sugar and coconut in a large bowl. Combine butter, syrup and water in a small saucepan, stir over low heat until smooth; stir in soda. Stir into dry ingredients.
Roll level teaspoons of mixture into balls; place about 5cm apart on trays. Flatten slightly. Bake for 20 minutes, cool on trays. Makes 25 biscuits.
Posted by Elizabeth and Jared