Reinventing a Art Deco Blender into a Storage Jar

I couldn't wait to share today's great Op Shop find, an old heavy glass blender jug with a thick black bakelite lid.  It has great Art Deco lines. I have no idea what brand of blender it belongs to, but it doesn't matter anyway as I'm going to use it as a storage jar.  The lid isn't quite airtight, so it's perfect to store my "blind baking beans" (it should go without saying, that they are the beans and baking paper template I use to blind bake).

 

 
What do you think?  I reckon it works.  Only $1.50!

I also got these original boxed 3 beautiful "Made in Switzerland" hankerchief's, also only a $1.50.   Mum, next Christmas, sorted.

LANA DEL REY - VIDEO GAMES

Who I'm listening to the at moment, makes me feel melancholy, but in a good way, if that makes sense.

Mini Kitchen Collection

I just keep collecting, I can't help it, it’s almost an obsession. The joy of finding a great find either in an op shop or at a garage sale is thrilling.  The rush I get when I take my finds to the counter and they tell me a price, my heart skips a beat as I pay a few dollars for my treasures.

I constantly change my personal collections and when I run out of room I either put things in storage or at a push, mainly when I feel overwhelmed by the amount of stuff I have, I sell things on Ebay.

It is mainly my kitchen collections that evolve.  The collections in the photo below started when we stilled lived in Adelaide 25+ years ago.  I bought the chequered T G Green breakfast set for $25.00.  I only got the same coloured champagne glasses a couple of months ago, for, wait for it, 20c each.  My collection of green items is getting harder and harder to add to, but not impossible, every now and again I find a piece and when I do, watch out, I just get too excited.  The approximate cost for the whole contents of the display cabinet would be less than $75, but in my opinion looks like $1,000,000 (a bit of a reach, but you know what I mean).

Here's a picture of our lovely Nicky, one of our two blues.  I know you shouldn't have favourites, but..... she's just a lovely soul.

Retro Bric a Brac Piece 1950's or 1960's Atomic Design

Here is my latest 1950's or maybe even 1960's op shop treasure find, a great double bowl serving dish.  The lids are clear perspex/plastic.  I can't wait to use it at my next function.  You push down on the top of the orange ball and the lids lift up.  Sooooooooo cool.

Lunch on Mount Tamborine at the Polish Restaurant

We just got back from a nice lunch up at Mount Tamborine, literally a 20 minute drive from here.  We got a surprise call from Barb and met up with her and Ted.  We had a lovely long laid back lunch, and of course a glass of wine at the Polish Restaurant.  The views are lovely, and the birds a bit of a laugh, albeit very loud.  The food was lovely and company great.  It's was a bit overcast but still nice and pleasant, no wind, thank goodness, that makes all the difference.



The entrance to the Gallerie (Restaurant).

Bob trying to get the bird to sit on his finger.  Bite it more likely.



Can you see the 5 birds on the fence?



Beautiful Canna Lilly in flower, down at the back of the Restaurant, lovely find Barb, thanks.

The Jessica Tree, Prune Cake Recipe and Wild Mushrooms everywhere

When the rain stops long enough we are off to pick some avocados and limes.  The lime tree is weighed down with big juicy limes.   Our niece Jessica planted it when she visited with Bob’s parents. 

The frog population is alive and strong here on the property.  We spotted this tiny (and I mean tiny) green frog just the other day.

There are heaps of wild mushrooms all over the place.  With all this rain there are literally hundreds of them around the place and dozens of varieties.  We have no idea what any of these are.  I'm sure the ones below wouldn't be mushrooms but toadstools and so not edible, they also stink.  I wouldn't eat them anyway.  Phewwww!

The Expo Gold is in bloom at the moment and looks wonderful.

The Tibouchina is also in flower right now.  The purple of the Tibouchina and the yellow of the Expo Gold next to each other is lovely. 

Just tried a new recipe, well an old recipe really.  I have had it in my scrapbook/cookbook for several years, but this is the first time I've actually cooked it.  Yummmmmm I used the brandy soaked prunes I got for Christmas, double Yummmmmmm.  Wish we had some cream or ice cream in house, maybe tomorrow.

The prunes in brandy I made for Christmas, the brandy syrup is just too yummy.
The prunes have just soaked up the brandy.

Cake in the oven.  Smells great.  Very nutmegy and cinnimony and
of course brandy'ish.  Yum.

The recipe in my scrapbook/cookbook.  I used brandy soaked
prunes I got for Christmas, wholegrain flour and raw sugar.

Yummmmm and the cake was really good too.

PRUNE CAKE RECIPE

12-15 prunes

185g raw sugar

125g butter

2 eggs

125g self raising wholegrain flour

1 teaspoon unsweetened cocoa powder

¼ teaspoon each ground cloves, cinnamon and nutmeg

Place prunes in a small saucepan with water just to cover and simmer until soft and the water is reduced to about two tablespoons.  Set aside to cool then remove stones if necessary.  Reserve liquid.  (I used the brandy soaked prunes I had made for Christmas presents instead).

Beat sugar and butter together until light and fluffy.  Add eggs, one at a time, beating well between each addition.  Beat in two tablespoons of reserved liquid (I used 1 tablespoon of the brandy/prune syrup and 1 tablespoon of water).  Sift flour, cocoa, cloves, cinnamon and nutmeg together.  Whisk flour mixture lightly into egg mixture.  Turn batter into a greased and floured 20cm cake tin.  I normally use a spring form pan and line the tin with baking paper, the paper is then composted, saving on calories and mess, you gotta love that.  Place the prunes in a circle on the surface and bake in a preheated to 180^oC oven for about 45 minutes or until cake tests cooked.  Turn out onto rack to cool.  Serve with whipped cream (there go the calories you saved using baking paper).

Down the back of the property at Guanaba Creek.

 

The Pavlova Necessity

The quintessential Australian, especially Queensland icon, the passionfruit vine over the Chook Pen. We have yellow and black fruiting varieties.

With the eggs from the chooks and the constant supply of passionfruit Pavlova should always be on the menu.

The limes love the chook poo and we love the limes.  We use them for cooking and of course our vodka and Soda's, oh yeah, that's what I'm talking about.  Lots of crushed ice, tall glass, slice and squeeze of lime, Vodka and topped up with soda water, cheers to the Jessica Tree.  Life on the property is good.