 A common thread in any discussion with fellow retirees is that life is somehow busier than ever before when one no longer "goes to work". Sure, the pace is a slower, but the days pass quickly and the diary is almost always packed with wonderful things to do.  One last communiqué, and a confession, before I sign out for 2017. I confess that I haven't been so adventurous in the kitchen lately. With the painting and redecorating underway, I've been relying on fresh, fast and tasty old favourites. The good news is that the courtyard garden is almost complete and, even if I do say so, it's looking rather spiffy! Weather permitting, we'll finish painting the stuccoed walls of the house, which face in to the courtyard, in the cool of the early morning before Christmas.  Molly the miniature Groodle “Once you have had a wonderful dog, a life without one, is a life diminished.” - Dean Koontz, author.  Looking around the house and garden, I feel a great sense of satisfaction. The strawberry patch is flourishing once again and, having given away as much of the excess fruit as possible, I've been using the rest to make strawberry and vanilla bean jam.  "Gee you're a hard one to pin down," said a lovely friend, who has been trying to secure a lunch date with me for the last few months. "I know, I'm truly sorry. I'd really like to get together, but it's been crazy busy ever since we got back from Budapest," I replied with a sigh.  It was with a great deal of excitement that I said "YES, please", when the folks at Shoalhaven Tourism extended an invitation to experience the Shoalhaven Foodie Trail.  Popping in briefly to say hello and share with you a fresh and fast recipe that's also low in fat and ever-so delicious.  The multi-talented Katrina Sparke of Redleaf Farm After enjoying summer months in the picturesque European countryside, I must confess that, once the jet lag passed, I felt a little jaded about coming home to the depths of winter in Canberra. "I want to play tourist again," I told Peter. "Some place not too far from home and, preferably, a destination we haven't previously explored." My wish came to fruition with the arrival of an invitation to visit the New South Wales Southern Highlands following the launch of the Fitzroy Falls food and wine cluster.  Hello there dear friends. I'm conscious that it's been a while since you heard from me, hence this short dispatch from Redleaf Farm at Fitzroy Falls. 
Wine-braised oxtail from One Pan Roasts by Molly Shuster (image appears courtesy Murdoch Books)
Oh goodie. According to the weather channel, "a polar blast is gripping southeastern Australia today." We've been warned to expect low level snow, thunderstorms, blizzard-like conditions, damaging winds, hail and freezing temperatures. Wot?! This is what happens when you spend summer in Hungary, and then arrive home gleefully thinking you've dodged much of the winter chill.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
Winner ABC's 2015 Australia Cooks competition,
ACT (mains category)
Meet the Chefs - recipes featured on Australian Asparagus Council website
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