Busselton, Western Australia, is approximately 220kms south of Perth. It was founded in 1832 by the Bussell Family. John Garrett Bussell moved his family to the area in 1834 and started a cattle farm. The farm was known as"Cattle Chosen" It wasn't long before it became a prosperous farm. Many people moved to the area and started farming as a result of the Bussell family's success. The town is named in the family's honour.
Later on, Grace Bussell, daughter of John and Ellen Bussell, was only 16 when she became famous for her heroic efforts along with the family's stockman, Sam Isaacs, in rescuing passengers from the SS Georgette, a steam ship. The ship got into trouble and passengers were put into life boats and were swamped with water. Grace and Isaacs rode horses down the cliffs, out to sea and rescued all the people. They were both awarded medals from the Royal Humane Society. There is so much history in this area and this is only one of its amazing stories.
Today it is one of Western Australia's favourite holiday spots. One of the main features is not only the beautiful coastline with great beaches, but an amazing timber jetty which stretches 2kms out to sea. The jetty is so long because of shallow waters in Geographe Bay. It was constructed so commercial ships could moor and collect the cut timber. There is a rail line which also stretches the length of the jetty. In recent years, an underwater observatory was built at the end. Today you can walk the jetty or catch the train to the end. It has survived a cyclone in 1978 and a fire which destroyed 65 metres in late 1999. Locals eventually persuaded the West Australian Government and local shire to spend money preserving the jetty.
This is one of my favourite places to visit, here is a link for you:
http://www.discoverwest.com.au/western_australia/busselton.html
Beef and Red Wine Casserole
Ingredients
1kg of chuck or stewing steak, diced into small cubes
Half a cup of plain flour
2 tablespoons olive oil
1 cup of red wine
2 cups of beef stock
1 dozen small pearl onions, peeled
500gms of baby carrots
250grams button mushrooms
Salt and pepper to taste
1 teaspoon of fresh garlic, peeled and crushed
2 bay leaves
Method
On the stove place a fry pan with olive oil on low heat. In a bowl, coat the beef with the flour and then place into the fry pan to brown. Cook the meat in a couple of batches as it is easier.
In a casserole dish, place red wine, beef stock, garlic, bay leaves, salt and pepper and mix. Add the meat and vegetables, gently stir.
Bake in an oven for apporximately 2 hours at 16o degrees Celsius. Check on it from time to time to see if needs more liquid, if so, add a little more stock.
Take casserole out of oven and remove the bay leaves. Serve with fresh crusty bread.
Enjoy!!
Pretty Place is the name given to one of the most spectacular places I have been. It is located in North Carolina, USA. I have added a link for you to see for yourself.
http://www.campgreenville.org/chapel.php
Fred W. Symmes donated the land for a camp for children (today it is known as the YMCA Camp, Greenville). On the land sits an amazing chapel, everywhere you look there are breath taking views of mountains that go on for ever. The chapel was built in 1941 and has had more additions. I was curious to find out and share with you information about this man who was so kind to leave this land.
Fredrick W. Symmes was born in 1879, one boy of five children. He attended private schools then Furman University and played baseball. He began his business career in 1901 at a furniture store which didn't work out. Later, he rented an mill and in 1910 began a partnership with Nelson Poe and Marion Brawley, a company that manufactured "Gents' Athletic Under Garments and Union Suits. Symmes was a busy man also director of Southern Bell, Southeastern Life, Liberty Life, the First National Bank, Greenville Building and Loan Association, the Poinsett Hotel and Textile Hall. There was so much more this man did before he passed away in May, 1957.
His grandfather, also named Frederick Symmes, was a noted Anderson County physician, longtime editor of the Pendleton Messenger and a first cousin of U.S. President Benjamin Harrison.
Today Mr Symmes legacy lives through his foundation.
Bananas in Hot Brandy Sauce
Ingredients
For 2 people
2 large bananas, peeled, cut in half lengthwise
1 tablespoon of brandy essence
One third of a cup brown sugar
100gms of butter
Vanilla ice cream to serve
Method
In a fry pan place the brown sugar and butter and melt until combined and sugar dissolved. Add the brandy and bananas, turning gently so the bananas become coated with the sauce.
Place into bowls and serve hot with fresh vanilla ice cream.
If you do not like bananas other fruit can be used such as pineapple or pears.
Enjoy!
Throughout my life I have been to different concerts, seen many bands and heard all sorts of music. I think about the artists and how they've changed over time.
I grew up in a big family and there was all sorts of music. My mother loved Bing Crosby, Pat Boone and Irish music, we sat and listened to it on our old radiogram! I loved to listen to and still do The Police, Sting, ELO, America, Fleetwood Mac, The Beach Boys, The Beatles and a few more. I remember hearing my one of older brothers and sisters talking about a river cruise they went on and seeing a band called Highway, later they changed their name to Sherbet, a well known Australian band in the 1970's.
When I went to high school one of my friends loved to play the guitar and later went on to play in the Baby Animals.
There are a lot of Hotels and Pubs as we call them in Australia. They had what we called a "Sunday Session" which was popular, you listened bands playing music while you drank and caught up with friends.
Over the years I have seen, in Australia, the Rolling Stones with Mick strutting his stuff and flames coming up on the stage! All ok, just part of the performance. The Who at an open air concert as well as Elton John and Billy Joel dueling away on their keyboards and singing!
In America I saw The Beach Boys at a concert in a small stadium. There were enormous beach balls for people to hit around the stadium while waiting for them to come on stage.
One of my favourite memories was one sunny Sunday afternoon, I remember going to a place on the beachfront in Myrtle Beach, South Carolina for a drink and to relax with friends. The next thing, The Drifters appeared and played some songs....now that was cool!
Today I am married to a Radio Announcer who loves his music and have a child that turns the radio up and changes the channel in the car! I laugh when a song comes on and it is remixed from music when I was growing up. My child wants to know how I know the lyrics because it is only a new release!!! What's the old saying? "Everything old is new again."
I hope this makes you stop and think of something to do with music from the past, if not, put it on your to do list and go to a concert. Never too old to make a memory!
Now for a recipe, put some music on while you cook.....
Chicken Cannelloni
Ingredients
1 tablespoon of olive oil
1 onion, chopped
2 cloves of garlic, crushed
500 grams of chicken mince
250 grams of ricotta cheese
250 grams fresh English spinach
200 gram packet of instant cannelloni shells
1 bottle, about 575grams, of pasta sauce
For cheese sauce
4 tablespoons of margarine or butter
4 tablespoons of plain flour
500mls of milk
150 grams of tasty cheese
salt and pepper to taste
Method
Heat oil in a large fry pan over a medium heat. Add onion and garlic and cook for 5 minutes. Stir in the chicken mince and cook until slightly brown. Remove from heat, add ricotta cheese, spinach, then salt and pepper to taste.
To make cheese sauce: Melt butter or margarine in a saucepan, remove from heat and add flour. Return to heat and stir milk in slowly a little at a time. The mixture will start to thicken, make sure you keep stirring so no lumps appear. Once the sauce is thickened add the cheese and stir until a smooth paste. Remove from stove.
To assemble the cannelloni: Take the chicken mixture when it has cooled and with clean hands then fill each tube and put to one side.
In a large square baking dish place a little of the cheese sauce on the bottom and then put the filled cannelloni on top. Spread the pasta sauce nice and evenly over the cannelloni. Place the rest of the cheese sauce on top. Finally, some people like to sprinkle a little more freshly grated cheese - that is optional.
Now cover with foil and bake in a moderate oven for about 30 minutes. Take out of the oven, remove the foil and return to oven and brown for about 5 to 10 minutes.
I like to serve the cannelloni with a fresh green garden salad, crusty bread and perhaps a glass of wine....Enjoy!!!
