Flowers in our garden.

 Yucca flowers

 Day lily

 Hibiscus Tangelo

 Yucca flower

 Sweet pea

 Daisy

 Evening Primrose

 Yellow iris

 Shell ginger

 Varigated ginger

 Balm of Gilead

 This is not our place....same bamboo though

 This is not our place...same bamboo though

 Bromeliad flower

 Canna Lily

 Tropical canna lily

 Hippeastrum

 Ginger

 Hippeastrum

 Day lily

 Torch Ginger

 Hippeastrum

This is a pictorial representation of the species I currently have planted.

Mosaic Projects

This is a completed panel for a pool wall. If was designed and given to some dear friends of mine Graham and Lin sho have always had time for us, shared their generosity and zest for life. Once it is in place on their wall I shall post another photo. I have crowned this "The Creation of Waves."

The following sequence of photographs represents a mosaic gift given to the Princiapl of my previous school as a parting gift. Every now an then you meet someone who has a major impact on you as a person and as a professional. Chris supported me in many ways and endorsed and encourgaed my creativity and allowed me to, as she says, "weave my magic." This project has special memories for me as I was able to finally break one of my wild children. It took all year, but finally we found something he was good at. He enjoyed the fact that for seven years he had been a major pain in the butt - and that he was now prepared to assist in making a farewell gift for the school. The mosiac board allows one to break down walls and enjoy life - as we all should.

The green represents the Greenbank Way(ve) - play on words. The large eye in the centre - the Principal's vision. The smaller eyes in the background represent the vision of others who support the school.



The tiles coming down from the top are a symbol  - the REIGN (rain) of knowledge.

The INSPIRE was given to one of the dearest people I have ever had the pleasure fo working with. Mel! What can I say? She owns a piece of my heart.

A final parting gift to the school. One of my favourite flowers "The Iris." We made this in one week!

This was my first piece EVER. Is symbolises how Greenbank State School fits into the wider community.

My second attempt at mosaicing ever. "The Peacock Pot" was inspired by the daily vist of Handsome the peacock who would come into the classroom and sit on the table to watch the children and the fishtank.

Another pot for the entry way in the school.



And then there is the school logo. A trememdous group of students assisted with this one. I have very fond memories of this tremedous class.

The "Trilogy" looks amazing on the wall. I really wish I had these at home.

Cous Cous Salad - My version

Cous Cous Salad – Stuart’s version

My friend Kathleen has asked for a recipe. Thanks for the ego boost Kath. Okay, I am going to throw it out there. I cheat a little. For the base of my cous cous salad I use Ainslee’s Spice Sensation Cous Cous Salad Mix – you get this from Woolworths. You get two satchels in a packet. I use both packets if I am preparing a salad to share.

I make the cous cous as per his instructions, then I let it sit to cool.

I place the following in a massive salad bowl and toss it all together and then place it into my serving bowl.

This is what I shall be serving on Christmas day.

5 -6 leaves of wombok, washed and shredded relatively finely

2-3 spring onions/shallots, cut into small pieces on the angle

Cucumber, cubes

1 red capsicum, finely sliced

½  green capsicum, finely sliced

½ bunch of coriander, roughly chopped (I prefer larger pieces so the leaves can still be recognised)

A handful of mint finely shredded

1 carrot, grated

1 can of corn kernels, drained (I place on paper towel to remove excess liquid after it has been drained)

1 mango, cubed – trust me well worth placing in – people will be surprised but it stunning to the taste buds

I also place a handful of crushed nuts in mine too. (I buy cashew, unsalted peanuts and almonds – chop them in the blender and freeze them. Then I always have them on hand to use as needed).

1 chilli (optional)

Sauce – I am sorry that I cannot give exact measures for the following as I simply make it to taste, but I shall give it a go.

I make up a large bottle of this and place it in the fridge. I use it as needed. I do not pour any dressing over the cous cous salad. I serve is separately so people can add as much as they personally desire.

My sauce consists of sweet soy, about ½ bottle, ½ tablespoon soy sauce, a couple of tablespoons of fish sauce, a tablespoon of brown sugar – heat it up, do not boil, when cool re bottle etc. You can add lime or lemon etc.  If you want to cheat here you could always make the sauce that people use for the Chan noodle salad – they even have it pre-made now too. I hope this helps. 

Rum Balls

Well it is that time of the year where one looks for handy little treats to give as gifts or to feed the masses over the festive season. These spongy chocolate, coconut coated rum balls have a sever hint of rum flavoured bliss. I tend to make mine two or tree days prior to serving so that the flavours meld as the balls begin to firm. Hint: hide them….human rats tend to raid the container in the fridge.

The following recipe should make around 35 – 40 rum balls

What will you need?

• 250g plain biscuits. I prefer to use Arnott’s Nice biscuits.
• 3 tablespoons of cocoa powder
• ½ cup of coconut
• 1 x 395g can of sweetened condensed milk
• ½ teaspoon of vanilla essence
• 1 ½ tablespoons of rum (BUNDY!)
• 2/3 cups of sultanas
• more coconut for rolling the balls in

Putting it all together. What do you do?

1. Place the biscuits and the cocoa in a food processor. Crush finely.
2. Transfer to a large bowl.
3. Place all ingredients into the bowl – except excess coconut used for rolling the balls in.
4. Chill this mixture in a fridge or freezer until it cools and begins to firm up – approximately 30 minutes.
5. Roll heaped teaspoons of the mixture in to a ball and roll in the coconut.
6. Store in a single layer in the refrigerator. 

My version of a Thai Beef Salad

          THAI BEEF SALAD
          ½ bunch coriander
          ½  tbs fresh lime juice
          2 long fresh red chillies

          1 tbs finely chopped dark palm sugar
          1 tbs fish sauce
          2 tsp sesame oil
          1 tsp soy sauce
          2 tsp finely grated fresh ginger
          1 garlic clove, crushed
          1 beef rump steak
          1 small handful of cherry tomatoes, halved
          1 continental cucumber, halved lengthways, thinly sliced diagonally
          1 red onion, halved, cut into thin wedges
          1 bunch fresh mint, leaves picked, large leaves torn
          ½  bunch fresh coriander, leaves picked

          1 bunch fresh Thai basil, leaves picked, large leaves torn
          1/3 cup toasted peanuts, coarsely chopped
          4 kaffir lime leaves, centre veins removed, finely shredded
          wombok
          Optional: Sprouts – fresh mixed sprouts just to add a fresh crunch to my salad

          Putting it all together:

          Place ½ bunch coriander, lime juice, chillies, palm sugar, fish sauce, sesame oil, soy sauce, ginger  and garlic in a food processor – chop it up. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours. (If you are in a hurry pan fry the steak and simply marinate the coked steak in ½ dressing).

Preheat a pan on high. Cook steak for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.

Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine.

Although not traditional I add a heap of wombok to my salad to pad it out further.