Lost Weekend

Wow! That was one BUSY weekend, which seemed to fly by before it even started. In fact, I've felt like this whole YEAR has flown by! The 1st of December tomorrow, I can't believe it. I've made a Speckled Egg Christmas Mixtape which I've been waiting to put up. Once I hear that kind of music, I start to feel really Christmassy!

Of course, Isla and I had to get our toes looking shipshape, ready for our towns' anual Christmas Parade...

We had to be at the park early on Saturday morning. Too early for some, who decided to have a quick nap before Santa arrived.

Others were alert and on the lookout for Santa! Isla loved her Red Riding Hood costume, the children had such a lovely time, and the icing on the cake was that our centres' float won the category for "Best Kindergarten or Kohunga Reo". We've won a cupboard full of art resources so we're really excited (we're actually not a Kindergarten or a Kohunga Reo, we're an Early Childhood Centre, but that's ok!). You can see more of the parade here.

Anyway, with all the costuming, decorating, walking, chatting, photos and fun, I completely forgot about my Saturday Speckled Egg Recipe Book post. To be honest, there's not really anything too exciting happening in my kitchen of late. Just a lot of the above, big pots of vegies to be pureed into mush for Kyan, who just started solids (where does the time go?). However, I decided to make some Anzac Biscuits today as well, as they are Liams' favourite, so I will contribute the recipe for this iconic New Zealand cookie this week.

Anzac Biscuits

1 cup of plain flour

1 cup of rolled oats

1 cup shredded coconut (you can use dessicated, but shredded is better)

1 cup of soft brown sugar

125grams of butter

2 tablespoons of Golden Syrup

1tsp baking soda

Mix all the dry ingredients together in a bowl. Then in a saucepan, melt the butter and golden syrup, making sure it doesn't burn. Add the baking soda, this is the fun bit, it expands onto a lovely sort of foam. Mix the foam in with the dry ingredients and roll into little balls then place on a baking tray with approx 4cm between each cookie, as they expand quite a bit. Cook at 180 degrees celcius for about 15mins, or until golden. I like to squash each one with a fork about halfway through cooking, as they "puff" up a bit (something to do with the baking soda I presume!)