Hindmarsh Island, South Australia Island magic

Mother nature never ceases to amaze


Another spectacular sunrise this morning on Saturday 8 April 2017


Friday’s was great too


Thursday 6th April 2017 was covered in sea fog

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I hadn’t realised it was so long ago since I did a post here. Has nothing been going on or have I been too busy? A mixture of both really. I have been immersed in genealogy and the more I try to document my family the more I find. I continue to do my 12 of 12 project each month. I am still involved with sending and receiving postcards though I am not as active as I was previously.
I am doing another online class through FutureLearn called “The European discovery of China

So really a lot of nothing.

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I am doing an online class and it has a royal food theme.

Week 4 was still in the Georgian period with George III. The recipe I cooked this week was Barley Soup

Stock

I started with an already prepared good quality beef stock from the supermarket

Add the barley

I added the barley to the stock and bought to the boil.

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Simmered for 40 minutes until the barley was soft and the stock had reduced by half. This was too thick so I added more water and bought it back to the boil. Added the raisins and onion and while the recipe didn’t mention cooking the onion I let it all boil for a few minutes as I didn’t want raw onion in my soup.

IMG_1504

The finished soup with cream and parsley added.

It tasted okay, a little bland and was very full of barley. If I make this again I would also add some vegetables and meat. It would make a good stew.

Week 5’s recipe I am not going to make. It is a Victoria sponge and having made sponges previously all that was really different was in the execution and that it was mixed using your hand. If I had made the sponge I would have had to eat it all myself.

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