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For those of you that dont know about the good ole days
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Feb 6, 2010 1:48 pm
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I know us Older members of SFF often say about the good ole days in SFF and fun we used to have..............It must drive the newer members crazy at times but bear with me
The last couple of days have been just like the good ole days before the Bitching biting whining and hidden agendas.
I dare anyone to say the last couple of days in the blogs havnt been fun sharing our recipes ideas and humour along the way
Lets hope this can carry on and we can get back to the fun times
Personally I will always be grateful to SFF because I have been able to travel and meet so many it is amazing the bond that has been created by so many of us
WE have sadly lost a few of our friends along the way
OK SFF is not perfect by a long shot....BUT IT IS FREE and I know of no other site that I would have been able to achieve what I have in the past and look forward to doing again this year
My profile photo was taken by a sff member when i visited florida I Wasnt preaching LOL I was greeting an old friend
.Lets hope the mood stays 
I cannot resist just one more food photo This was a luncheon at my place shared with friends of over 30years we meet once a week it was our xmas get together my idea of what life should be about Friendship and fellowship
We not only share the recipes we share the food we all contribute
 OH and this was just the first course LOL
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OH BOY WHAT A LOT OF FOODIES well done Ben
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Feb 5, 2010 9:52 pm
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What a treat photo friday has been and for once I had time to enjoy it I usually flit in and out with just small time to spare today I have had time to enjoy
I Reckon BEN is right we could make a cook book.............but maybe it would be
Senior Fat Friends but then again we could also start fitness class and have Senior Fit Friends...I was feeling a bit sorry for 60 min man fancy having recipes the day after you start a diet
Maybe we better start a cricket team for him to get in shape and then he can pig out on the good stuff
This week it wasnt just the fun of seeing all the photos it was the trip down memory lane seeing so many of whom I had met and had fun with
I hope to be doing more of that so ok all that offered we make Pavlovas when I visit
Ben I dont know if it was your idea .but who ever it was it was great see how creative we all are
[Image]centre
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Photo Friday This one is for SYCA
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Feb 5, 2010 12:37 pm
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Pavlova or 'pav' is a meringue cake with a light, delicate, crisp crust and a soft sweet marshmallow center that is produced by folding a little vinegar and cornstarch (cornflour) into stiffly beaten egg whites and sugar. This dessert is served with softly whipped cream and fresh fruit. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved. What we do know is that the name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926.
 centre
4-6 egg whites
pinch salt
8oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour
(Please note the following equivalents:
castor sugar or fine/super fine sugar
corn flour or cornstarch)
Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use non-stick cooking spray.
Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.
Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking)
Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
(Fan forced oven: temperature and time needs to be adjusted accordingly.)
Turn oven off, leave pavlova in oven until cool.
Top with whipped cream and decorate with fruit as desired.
This photo was a combined effort Lucy and I made when I was visiting in Florida I usually make 2 or 3 for a big crowd and stack them with fruit and cream between the layers
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For Ice cream lovers Photo Friday
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Feb 4, 2010 12:09 pm
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This is a favourite at xmas or special occasions [Image]
INGREDIENTS
300g frozen raspberries
300g frozen blueberries
2 tablespoons caster sugar
2 litres vanilla ice-cream, softened
150g fresh raspberries
150g fresh blueberries
icing sugar mixture to decorate
NOTE: Can be made a week ahead.
METHOD
Thaw 1 cup of the raspberries and 1 cup of the blueberries separately. Blend or process the raspberries with half of the sugar until smooth.
Soften ice-cream and divide into two bowls. Stir the raspberry puree into one portion of ice-cream, transfer to a container, cover and freeze for several hours or until firm.
Repeat with the blueberries, remaining sugar and ice-cream; freeze until firm.
Chop raspberry ice-cream into pieces, transfer to a bowl. Beat with an electric mixer until light and fluffy. Fold in the rest of the raspberries. Spread raspberry ice-cream into a deep 22cm round cake pan, smooth top, cover and freeze until firm.
When the raspberry layer is firm, repeat with the blueberry ice-cream and remaining blueberries. Spread blueberry ice-cream over the raspberry layer, cover and freeze until firm.
Invert the cake pan onto a serving plate. Wipe over the pan with a warm wet cloth until the ice-cream is released from the pan. Decorate the top with fresh berries and dust with a little sifted icing sugar, if desired. Allow to stand in the refrigerator or at room temperature for about 20 minutes before cutting.
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A is for Art Deco
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Jan 29, 2010 2:28 am
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This was a photo I took last year in Napier NZ it is probably best known for earthquakes and its Art Deco In 1931, New Zealand’s deadliest earthquake devastated the cities of Napier and Hastings. At least 256 people died in the magnitude 7.8
The hands of the clock on the band rotunda in Napier stopped at the time the earthquake struck, 10:47 am.[Image]
It was rebuilt in Art deco style it is the best example of art deco in NZ in fact best I have seen anywhere
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ABOUT THAT TREE
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Jan 26, 2010 2:56 pm
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(Brachychiton discolor) Is the botanical name common name is Pink Kurrajong [Image] it is 100 ft high and I guess 100 years old
It is a native of Australia and it loses it leaves November Believe that is a lot of leaves to rake they are aprox 6 inches across but they make great mulch I dont really mind raking the eaves just wish it was a cooler time of the year.
When the tree is bare the flowers all come out and this is what makes it all worth while and worth the wait [Image] the pink carpet every morning is awesome
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SORRY BEN I COULDN'T RESISIT
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Jan 19, 2010 11:46 am
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I took this photo just last week and I wont be here on Friday but I just had to share
[Image] centre
of course it dosnt look like this all the time just for about 4 weeks
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Photo Friday Prague
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Jan 8, 2010 1:47 pm
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The clock in Prague is composed of three main components: the astronomical dial, representing the position of the Sun and Moon in the sky and displaying various astronomical details; "The Walk of the Apostles", a clockwork hourly show of figures of the Apostles and other moving sculptures; and a calendar dial with medallions representing the months. This clock dates back to medieval times
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Friday Photo YORK
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Jan 8, 2010 1:19 pm
196 Views
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I took this photo last year oops it is a new year so make that the year before last when I met up with the fun people from the UK Wales and ireland  I loved all the rooflines with the minster in the background
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For my Northern Hemisphere friends
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Nov 11, 2009 1:07 pm
882 Views
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Yesterday in my country we observed remembrance day I know it is today in your part of the world it is a common bond we all share for peace [image}
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