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Coconut Angel Cake

FOR THE CAKE:
Cooking spray
3 cups cake flour, spooned and leveled
1 3/4 cups granulated sugar
4 1/2 tsp. baking powder
1/2 tsp. salt
5 large egg whites
1 (13.66-ounce) can unsweetened coconut milk, divided
1 cup (2 sticks) unsalted butter, at room temperature

FOR THE FROSTING:
1 (8-ounce) package cream cheese, at room temperature
1/4 cup confectioners’ sugar
2 cup heavy cream, chilled and divided
1 1/2 c. toasted flaked coconut

directions

Make cake: Preheat oven to 350°F. Coat three 8-inch round cake pans with nonstick cooking spray and line with parchment paper; coat parchment. Whisk together flour, sugar, baking powder, and salt in a bowl. Gently whisk together egg whites and 1/2 cup coconut milk until frothy in a second bowl.

Beat butter with an electric mixer on medium speed until smooth, 1 to 2 minutes. Gradually beat in remaining 1 cup coconut milk a little at a time, beating until light and fluffy, 2 to 3 minutes. Decrease mixer to low and add flour mixture and egg white mixture in three additions, beginning and ending with flour mixture, just until incorporated.

Transfer batter to prepared pans, dividing evenly (about 2 cups each). Bake until a toothpick inserted into centers comes out clean, 25 to 28 minutes. Cool in pans on wire racks, 10 minutes. Turn out onto wire racks to cool completely.

Make frosting and decorate: Whisk cream cheese and sugar with an electric mixer on medium speed until smooth, 2 to 4 minutes. Gradually add 1 cup cream until incorporated.

Beat until stiff peaks form, 1 to 2 minutes. Place one cake layer on a cake stand or plate. Top with half of frosting. Repeat one more time, then top with remaining layer.

Just before serving, whisk remaining 1 cup cream with an electric mixer on medium speed until stiff peaks form, 1 to 2 minutes. Frost top and sides of cake with whipped cream, then cover with toasted coconut.

My Mother’s Kitchen

No matter where I serve my guests, it seems they like my kitchen best’.

This is the saying I stitched into a sampler, which is framed and now hangs in my renovated kitchen. Ah, needlepoint. Yet another shortlived unfulfilled hobby, along with flute playing and stand up paddle boarding. I’d always aspired to have a large eat-in kitchen like my mum’s – the one I grew up within Geebung.

(It’s true I also aspired to be an astronaut, a marathon swimmer and Joan Baez.) Our Geebung kitchen was a huge room with terrazzo tiles on the floor, an enormous kitchen table, replete with seersucker tablecloth and a stove you could see from space. But oh, the fond memories I have of my mother’s kitchen. I especially remember the ‘warming oven’ of our big Westinghouse stove.

Creeping in late at night after uni and maybe a music gig, I’d find that night’s dinner –shepherd’s pie for sure –deliciously warm and welcoming. A mother’s love wrapped in alfoil. Sadly my aspirational kitchen never materialised. As a single parent, I could never afford the large kitchen of my childhood – like the ones featured in ‘Home Beautiful’.

These always seem to feature an enormous workbench (clean and empty), with myriad French cookware and utensils dangling from bespoke cast iron fittings. The table in these ‘country kitchens’ is always large, scrubbed and wooden (antique) with a tasteful crystal bowl of impossibly gorgeous, fresh flowers artfully displayed.

Any children cavorting in these kitchens would also be gorgeous, scrubbed and tasteful. My kitchen is small, and before The Renovation, sported a small pop up table attached to the bench just big enough for my daughter (gorgeous yet un-scrubbed) and me to enjoy our spaghetti bolognaise together.

And when I say together, we really eye-balled each other for years over a very small distance. All the surfaces of my kitchen were cluttered with china, photos, unpaid bills, children’s drawings, used batteries, the odd banana and musical instruments.

Still, I managed to host many meals in that tiny kitchen – family, friends and childhood pals of Katie’s being frequent guests. While meals were prepared, chairs would be dragged in, kids were on laps and other guests provided commentary from the adjacent room. Dinner might finally be eaten on knees in the lounge room, or perhaps out on the back deck.

Then it was back into the kitchen for the washing up – no dishwasher in those days. Once my daughter moved out and I had some cash, I was able to renovate my kitchen into a more workable space, with a dishwasher! I now have a lovely old pine table, not huge, but big enough for a few of us to sit around and enjoy the ritual of sharing food and conversation. Because this is what kitchens are all about.

I wrote a song about my childhood kitchen. We all understood it was my mother’s domain. In the song I pay homage to the lessons I learnt around my mum’s kitchen table:

It was there I learned to see To listen and to sing I learnt patience I learnt love in my mother’s kitchen.

Fishing Report – May 21, 2021

It’s been a crazy few weeks with the weather, calm beautiful days, followed by some rain just to keep things interesting.

However, the fishing has been reasonable. The ‘Ripples have been a favourite spot for the fisherman as late with one fisherman hooking up 5 Morwong in one night, Tabitha caught a lovely Morwong and the Snapper have been biting at the turn of the tide.

A lovely table size cod was caught from the yellow marker at Toorbul. Ningi creek never disappoints with Neville and Josephine snagging a large flounder, bar-tailed flathead, Barracuda and pike. The main channel also produced an exciting moment for 2 fishermen when they hooked up to a Mackeral which gave them a great fight on light gear. They happened to land one and the other one got away.

The bait of choice at the moment is prawns, worms and squid. Drifting with the tide seems to be producing the most catches at the moment, our fisherman is definitely taking advantage of these slight sea breezes. With the Bull shark breeding season just about over there have been daily sightings of our dolphins, often seen working baitfish to feed on.

However, due to the recent rain and freshwater running from our creeks, our resident Dugongs have been hard to spot with the occasional close encounter whilst anchored. Let’s hope heading into the cooler months the bream and snapper catches will increase

Winelander – May 21, 2021

When you hear the name Georgia what comes to mind, is it songs like “Georgia on my Mind” the Ray Charles Classic and the State anthem of Georgia in the U.S.of A. or is it an obscure country in Europe that used to be part of The Russian Empire? Interestingly the latter is considered by many experts in the wine industry to be the birthplace of the wine industry of today and without their skill at turning the humble grape into wine, we may not be enjoying the wonderful beverages that are made around the world today. It is certainly one of the oldest wine regions in the world with wine first being made some 8,000 years ago when it was discovered that wild grape juice that was buried in a shallow pit through the winter months had turned into an alcoholic drink when the weather warmed up. Armed with this knowledge the Georgians developed a clay vessel known as a Kvevri which was buried ready for serving at ground temperature and when filled with the fermented juice of the harvest was topped with a wooden lid and then covered with earth. Some of these vessels may remain entombed for up to 50 years and due to its diverse and unique microclimate there are about 500 grape varieties in modern Georgia and even today modern wineries still ferment the grape juice in clay Kvevri’s in the sheds in the cement floors. Cement has been used in the wine industry for years for fermenting wines I remember when I started in the industry I went to the Kaiser Stuhl winery in The Barossa Valley and they had a cement tank that held red wine that contained a million litres, this is where the juice was covered with the skins of the grapes to get the colour before transferring to barrels for fermentation.

When the Russians occupied Georgia in the 1920s the winemakers were made to produce wines that the Russian people enjoyed and many styles were changed, however with the beak up of the Russian Federation in the early 1990s and getting their independence Georgia has returned to its historic roots.

In the television programme I was watching the other night they showed a market in Tbilisi, the capital of Georgia, and they were selling their homemade wines in plastic soft drink bottles which reminded me of an occasion some years ago when we called in for lunch with our brother in law Louis. Louis was an Italian who bought wine from a friend who made wines from grapes grown in The Swan Valley near Perth and it was in 1.5 litre plastic Coke bottles, I suggested that I had some Penfolds in the car and that I would put a bottle on the table when the wine was served the wine in the plastic bottle was well and truly oxidised but Louis who had developed a taste for this wine preferred it to the Penfolds!

If you are looking for a wine to start a conversation at your next gathering of friends look no further than a range made for Kylie Minogue which is truly international and packaged in very striking bottles. In the range is an Italian Prosecco Rose, a Rose Vin de France, a New Zealand Sauvignon Blanc, a Merlot from the Pays d’Doc region of France and an organic Brut reserve Cava from Spain, if you are interested have a look in Dan Murphy’s and First Choice Liquor for the Rose Vin de France but I am sure the rest will arrive very soon, I am surprised there isn’t a Champagne in the range given how bubbly the girl is but I’m sure this could also appear one day.

Kylie joins a long list of celebrities who have taken to promoting their names on the label of a bottle of wine. Golfing greats Greg Norman, Ernie Els, David Frost, Retief Goosen, Jack Nicklaus, the late Arnold Palmer and not to be left out from the ladies Christie Kerr all have their names on wine bottles.

Santana partnered with G.H. Mumm to create a sparkling wine titled Santana DVX, Sam Neill produces his own Pinot Noir in New Zealand, whilst Graham Norton creates an award-winning Sauvignon Blanc also from New Zealand.

The most successful celebrity wine comes from Francis Ford Coppola whose wines can be found in nearly every liquor outlet in America and other famous or infamous names include Gerard Depardieu who reportedly drinks a bottle of vodka daily, Dan Ackroyd, Brad Pitt and Angelina Jolie, Sting and racing identity Marco Andretti.

Looking for something different this weekend to Cabernet Sauvignon or Shiraz then look for a Grenache. Until the 1990’s Grenache was a mainstay in the production of fortified wines but the great red shortage in 1990 made winemakers look to Grenache and what a find it turned out to be. No variety in Australia has ascended to an exalted mantle as this variety and this is down to the quality of the fruit, much of it old, bush-vine material and widely grown especially in McLaren Vale South Australia. Grenache even has its own ‘International Grenache day’ which is the 3rd Friday in September, look out for d’Arenberg ‘The Custodian’ Richard Hamilton ‘Burtons Vineyard’ and the uniquely bottled ‘Little Giant’. If you are partial to a good Chardonnay then give the Houghton Margaret River Chardonnay a go. Liquorland is selling it at $13 every day down from $18 and it is worth every cent. Cheers.

ANZAC DAY IN CANADA By: Diane Oxenford

The observances of Anzac Day here this year have taken my memory back to when we moved to Ft McMurray in northern Alberta Province in Canada many years ago. You can imagine my surprise when I found a small hamlet some 35km south of Ft McMurray was named Anzac. No one seemed to know how that hamlet got its name. There was no obvious Australian or New Zealand connection there. The residents of Anzac were primarily First Nations people. Hence some suggested that maybe “Anzac” was an Indian name. As a result, how that hamlet got its name remained a mystery.

Sometime after our first visit to Anzac, I was in Hill Drugs (the local pharmacy) when an insistent infant had to be fed. So I found a chair and retired to a quiet corner. No sooner had I settled down when Walter Hill drew up another chair to chat. Walter liked to chat. He had served in France with the Canadian forces in World War 1 and had moved to Ft McMurray with his new bride Gladys in 1922 to work in the newly established pharmacy. Walter took over the pharmacy some years later and stayed there until he turned it over to his son Ken in the 1980s. He and Gladys retired in Ft McMurray and their grandson David carries on the family’s pharmacy tradition in Ft McMurray today.

Walter quickly picked up my accent and just as quickly proceeded to tell me about his Australian connections and how the local village of Anzac got its name. After World War 1, the Alberta Government initiated several railways to northern outposts in Alberta including Ft McMurray. The Ft McMurray railroad was completed in 1925 and this allowed heavy freight to be moved north of the large set of rapids on the Athabasca River south of the township. That freight could then be offloaded onto barges and taken north on the Athabasca River to northern villages like Ft Chipewyan, Hay River and Norman Wells and even out to the Arctic Ocean.

Walter said that the railroad had reached the area south of Ft McMurray in the spring of 1924 and a decision had been made to install a siding there to service those local villages.

According to Walter, the bureaucrats in charge of naming these sidings had no imagination and had given them the most uninteresting names. So he had been helping by suggesting more appropriate names. It was April 1924 when the railroad was approaching the Anzac area and Walter remembered the many Anzacs he had fought within France in WWI. He remembered that they observed something they called “Anzac Day” in the trenches in honour of those who died in the “pasting” (Walter’s words) they had taken in Gallipoli. When Walter suggested the new siding be named Anzac in honour of the Anzacs he had known in France, that suggestion was accepted by the authorities.

Barry Clark’s article, “Bribie link to first ANZAC DAY” (The Bribie Islander, April 23) on the origins of the observance of Anzac Day, shows that Anzac Day was first celebrated in Brisbane (and probably Australia) in 1916 – the first year after the Gallipoli landings.

Walter Hill’s recollections would suggest that in faraway France, this special day in Australian history was observed there that year as well.

The Annual Flu Shot The Flu Shot

A flu shot can make your life easier. A brief needle stick or nasal spray can protect you from this dangerous illness.

It’s particularly important for certain groups of people, such as older adults, healthcare workers, and pregnant women. Influenza, or the flu, isn’t just a simple cold. The following symptoms that often accompany the flu are more severe than the symptoms of the common cold:
• high fever
• chills
• body aches
• sore throat
• cough
• fatigue

The flu can catch you by surprise with its intensity and leave you feeling sick for days. It can also lead to life-threatening complications. How does the flu vaccine work?

Getting the annual flu vaccine is a safe, effective way to prevent the flu. The vaccine causes your body to develop antibodies to several strains of the influenza virus. These antibodies help protect your body against infection.

Many strains of the influenza virus exist. They’re constantly mutating and changing. The seasonal flu vaccine is changed every year to keep up with the three strains of the virus that research suggests will be most common in the upcoming flu season. You need to get a new vaccine every year to stay safe.

Who needs the flu vaccine? Everyone can benefit from the flu vaccine, but it’s crucial for people in certain groups. Getting the flu puts you at risk of secondary infections and serious complications, especially if you’re in a high-risk group. Possible complications include:
• pneumonia
• bronchitis
• sinus infections
• ear infections

The very young have an increased chance of developing complications from the flu. It’s important for them to stay up to date on their flu vaccinations. It’s also important to make the flu vaccine a priority if you:
• are 65 or older
• live in a nursing home or assisted care facility
• have a chronic health condition, such as diabetes, asthma, heart disease, or HIV
• have a weakened immune system
• mare a healthcare worker who may be exposed to people who are sick

WHEN THE FLU VACCINE STARTS WORKING

Once you receive your flu shot, it takes 2 weeks for your body to develop antibodies that provide protection. It’s important to remember that during this period, you’re still vulnerable to becoming ill with the flu.

During that time, you should be extra careful to:
• practice good hygiene
• avoid touching your nose or mouth whenever possible
• avoid crowds if flu is circulating in your community

These precautions are exponentially more important while COVID-19 is still a factor. You can develop the flu along with other respiratory infections, so protecting yourself and others is important.

Talk to your doctor if you’re not sure if the flu vaccine is safe for you. They can help you understand the benefits and risks. They can also provide other tips for avoiding the flu and other contagious illnesses.

For Your Eyes Only

IT IS EYE ENVY’S 11TH BIRTHDAY BUT YOU GET THE PRESENTS!!!

As Eye Envy didn’t get to celebrate their 10th birthday due to Covid, they are celebrating their 11th instead! So they are celebrating by giving you 30 to 50% off all frames when purchasing complete glasses!

Eye Envy Optometrist was founded by Justin and Alayna Gribbin in 2010 and are a family owned independent Optometrist. Living locally at Wamuran, they love the area and know it well as Alayna’s family are 3rd generation local farmers. Now their 2 daughters are the new generation attending the local school.

Their goal was to create a welcoming, relaxed Optometry practice where they could care for our community and provide a warm, friendly atmosphere in the practice. They have certainly achieved that goal and more! Opening their own practice meant they could create a refreshingly pleasant port for people to drop in and say hello and have a chat. The practice grew quickly, scooping up several local retailer awards and have a team of optical experts and wonderful support staff to the Eye Envy family.

They are renowned for patient care and support, making the process of eye testing and examination simple, easy and comfortable, Taking the utmost care and diagnostic precision with your vision and eyes. Eye Envy also have an on-site glasses laboratory allowing them to produces single vision glasses within the hour subject to the prescription.

What sets Eye Envy apart is their ability to take time and listen to their patients. They never rush appointments, listening and helping with any vision/ eye disorders that their patients may suffer from. They aren’t part of a mass corporate group that are foreign owned and adopt a cookie cutter approach. Eye Envy are local, employ locals and support local businesses.

They are always on the hunt for the most unique, fabulous range of fashion frames to suit all tastes, styles and budgets and happily help you choose the perfect look for you. They did that for me and I am very fussy but was extremely happy with my glasses!

From Justin and Alayna Gribbin, “At Eye Envy we are passionate about providing the best in eye care. Drop in and say hi and let us help you with your Vision, your identity”

The Bribie Islander Gloss Magazine May 21, 2021 Issue 140

Issue 140 OUT NOW. Get all your community news and information. Bribie Islands only community gloss magazine NOW EVERY TWO WEEKS! – Articles on boating, camping, fishing, life, drama, travel destinations, sports and what to see and do on Bribie Island. Covering charities, organisations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.

Download latest digital edition here.

Fishing Report – May 7, 2021

Hi everyone, with a lot of the freshwater from recent rains clearing in the passage, fishing has certainly picked up. Recent reports have been very positive. Plenty of Chopper Tailor has moved in the passage as well as a few Mackerel and the odd Longtail Tuna. These can be caught with floating live baits or pilchards. Lots of Flatheads are turning up around Buckley’s Hole, drifting the flats with strip baits or trolling small hardbody lures. Also great for land-based anglers wading the flats on an incoming tide. There has been a lot of Longtail Tuna out in the bay and off Woorim Beach, small metal slugs and a high speed retrieve are working well on these. The Bribie Bridge is starting to fish well some nice grassy Sweetlip, squire and Mulloway being caught live or fresh herring have been the best bait. The winter Whiting season is approaching, some nice catches are showing up around the southern end of the Island, live bloodworms is preferred bait for these. Plenty of Bream in the canals, fresh prawns, Mullet fillets and hardiheads are producing some good Bream. Plenty of mud and sand crabs around the stretch in front of Sandstone Point. It has been great for the sand crabs and the upper reaches of Ningi Creek and Elimbah have seen some nice mud crabs caught. Hopefully, with a bit more clearer weather and some nice days coming up heading into winter we should see some great catches coming in. Anyway that’s all for now relax and wet a line.

EASY SOUTHWESTERN MAC & CHEESE

This Easy South-western Mac and Cheese is the perfect easy stove top dinner that your family will love!

INGREDIENTS
• 2 cups elbow macaroni (uncooked)
• 3 tablespoons unsalted butter
• 1 small yellow onion diced
• 2 cloves of garlic minced
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup half and half
• 1 cup whole milk
• 2 cups cheese shredded
• 15 ounces diced tomatoes drained
• 4 ounces green chillies drained
• 15 ounces black beans drained & rinsed
• 1/3 cup frozen corn

INSTRUCTIONS
• Cook the macaroni according to package instructions. When it is finished cooking, drain and set aside.
• While the pasta is cooking, melt the butter in a large skillet. Add in the onion and garlic, then add the salt, pepper, chili powder, and cumin. Cook until the onion is soft and translucent, about 5 minutes.
• Whisk in the flour. Then slowly whisk in the half and half and the whole milk. Stir in the grated cheese and stir until completely melted. Add the cooked noodles to the cheese sauce.
• Finally stir in the diced tomatoes, the green chillies, black beans, and corn.
• Top with fresh chopped cilantro, fresh tomatoes, and jalapenos and enjoy!

When are we gonna get there? By Sue Wighton

I ’m sick of the journey. I’m like that annoying six-year-old in the back seat whining, ‘When are we gonna get there?’

Where? I hear you ask. To a land where the word ‘journey’ may no longer be used in polite company. In this land should you utter or write this word, soap and water or a writ will surely come your way as night follows day. Once upon a time, ‘journey’ was a respectable workman-like word, deriving from the distance travelled in a day. But I’m afraid this fit-for-purpose word has been elevated way above its station and tragically overused. Sadly it’s picked up a lot of baggage along the way, becoming over-burdened with sentimentality and gravitas to the point of nauseating exhaustion.

It’s time for ‘journey’ to be put out to pasture for a while to graze among other similarly abused and exhausted words. I’m thinking here of some personal non-favourites of mine, ‘trope’ and of course ‘facilitate’ and ‘utilize’. And while we’re at it, let’s add one of the words bequeathed to us by COVID 19. People don’t adapt any more. They ‘pivot’. Seriously?

So how did ‘journey’ fall into such a desperate situation? Until the likes of celebrities started bandying it about, a journey was simply a trip from A to B. Somehow thanks to reality television and rampant over-use this humble noun has become suffused with a hero’s suffering – more akin to the journey on the road to Damascus or perhaps Homer’s Odyssey.

‘I’ve learnt so much on my journey,’ declares the latest overwrought singing star (substitute any reality television participant, recovering drug addict, celebrity chef).

The awful thing about ‘journey’ and other horrid words, like the American ‘butt’ for bottom, is that they seep into the language like some sort of noxious runoff. At first, they’re unremarkable, but pretty soon the stench is overpowering and I just want to taser the next person who mentions their amazing (awesome, life-changing) ‘journey’.

The thing that sucks the life out of all words is either abuse or overuse and sometimes both. In this case, the journey has been stuffed with corn and overly dramatic hype, then used so often in tearful confessions and conclusions that the word becomes mindlessly meaningless and hopelessly hackneyed.

And don’t we humans love to travel – on a spiritual journey, aging journey, holistic journey, breastfeeding journey? Just take any qualifier and add the word journey and it will elevate whatever you’re describing to heroic proportions – my scrapbooking journey, my journey through tinea, my incredible irritable bowel journey.

Some authors obviously believe the word journey will give their book title depth and reverence: for example, Of Mystics & Mistakes – The Journey from Confusion to Clarity, from Error to Enlightenment, from Self-Deception to Self-Discovery. Some trip that would be. Why can’t people be a little more imaginative and bring back the colour? Why not just say you’ve ‘come a long way and learnt a lot’? Or what about, ‘This whole experience has been a real trip.’ Admittedly you’ll sound like some sort of acid-affected hippy but at least it’s a colourful expression.

And if you’ve come a really, really long way, then it’s not a journey. It’s a bloody expedition! I’m completely over this idea that everyone’s life is a journey. Give me zoologist Desmond Morris’s take any time. ‘Life is like a very short visit to a toy shop between birth and death.’

Arrival: Love of Literature

For a variety of reasons, I was a late reader, only mastering the art when I was about eight and a half years of age, but what joy it gave me when I eventually learnt to decipher print. It was in a small village school, where I was sent due to family problems that I learnt to read by a process of total immersion. The class teacher read to us in the morning whilst we followed in our books. Then we were put into small groups according to our ability, where we read aloud to each other with a good reader leading the group, and in the afternoon there was silent reading and even a bit of writing. I suppose we did some Arithmetic somewhere, but I do not remember it, and neither can I remember a time when the time’s tables ever presented any problems for me. Like Macavity, I could do long division with no trouble at all, but literacy eluded me.

Beginning in the bottom group, I rocketed to the dizzying heights of the top group and even became a “leader” of a group. I could have burst with happiness. Like every girl of my age, Enid Blyton was my Saint, beginning with The Faraway Tree, progressing to the Famous Five Books and then to The Twins of St Clare’s, and Malory Towers. In my teens, my taste became a little more sophisticated. On one family holiday, I discovered the entire Poldark Series in the bookcase of the Bed and Breakfast we were staying at and binged on the lot. I always loved detective stories so Agatha Christie (Poirot, Miss Marple), Margery Allingham,(Albert Campion), Dorothy Sayers,(Lord Peter Wimsey) Ruth Rendell, (Wexford ) and best of all, P.D. James (Dalgliesh) were all consumed. Not that I ignored the classics; at my local library I discovered Dickens and read all his novels as well as the Count of Monte Cristo and The Hunchback of Notre Dame.

A funny memory I have of myself is lying in bed when I was supposed to be sleeping, but, with the aid of a torch, attempting to read Wuthering Heights when I was far too young for this piece of literature. I had heard it was a love story and thought it might educate me into the adult mysteries that my parents insisted on telling me I was far too young to understand. The copy I had was illustrated by the most horrific woodcuts, great for a novel that is about domestic violence, certainly not love. Those engravings gave me nightmares. It was not until I re-read the novel years later that I fully appreciated its genius.

When at high school, we girls discovered the Angelique series by Anne Golon, a kind of marshmallow porn, far more informative about what we wanted to know. The books were passed around, then returned for the next girl to read. Every evening I would read this titillating stuff and then hide the book under my mattress until finally the novel was finished and it was time to give it to the next girl in order to pollute her mind with impure thoughts. A few days after I had passed it on, my mother came to me and said in sweet tones, “You know, Elaine, you do not have to hide your books, I found it quite enjoyable!” I wished that the floor would swallow me up! My mother had been removing the book from under my mattress, reading it in the afternoon and then carefully replacing it before I returned from school. Looking back, I hope she had completed her reading before I passed the book on.

These kinds of historical romances were known as bodice-rippers for obvious reasons. I must say, though, they were mild stuff compared with our modern Shades of Grey. Even when I was in my last year of school I was still so innocent that I had to plough my way through all of Lady Chatterley’s Lover to find out what the naughty word was.

I have heard some rather grumpy adults claim that young people no longer read, but only look at screens. Not so in my experience. I have two granddaughters who read (and write) continually and for their own entertainment alone. A third granddaughter, whose first year of school has been so often interrupted, has learnt to read quite well enough to entertain herself, following the example of her older sisters. I like to think their Nan has played a part in this, but I suppose I must grudgingly give some credit to their parents, who are never without a book by their beds. Technology has its place, and not only for the young. As one’s eyes become dimmer, try the magic of audiobooks where once again one can re-discover the magic of being read to and this time by the finest actors. Effortless enjoyment. A book at bedtime with one’s eyes shut, but beware the Sandman. Finally, I must thank all those teachers who have guided my voyages in the “realms of gold” by suggesting what I should read next and especially, of course, that teacher in the village school who flung open the gates to Paradise.

“Honouring the Mother within”

WITH MOTHER’S DAY FAST APPROACHING, SUNDAY, MAY THE 9TH, IT HAS MADE ME REFLECT, WHAT IT IS ALL REALLY ABOUT.

Is it just a day where we celebrate the act of mothering? Isn’t the act of mothering supposed to be appreciated every day? I guess for some, the day makes one stop and acknowledge all the wonderful things one in a mothering role does.

As I drove my daughter to school, I pondered the thought, “to be a mother”. Whilst I appreciate and value my journey as a mother, it made me realise there are so many mothers out there that aren’t really appreciated and valued.

What does it really mean to the mother? Thoughts of someone that provides great care and support to someone, showering one with affection came to mind. To protect, nurture and support their child or children throughout life. A mother stays with us forever, even as we travel into adulthood and isn’t that part of the mother role, to support us throughout our journey, ensuring that we are kind and considerate to ourselves and the world around us?

The thought came forth that there are so many women that even though they have not borne children, still are in a mothering role. If that is the case what about all the father’s out there that is a standalone parent and are in the mothering role too? Does it really mean that one has to be of female “to mother”?

In these modern times, I feel we should celebrate all the people out that provide care, love and support to all those that need mothering.

Often a person in a mothering role forgets they need to show kindness and consideration to themselves and is in the habit of putting themselves last. So, whether it is yourself, your mother or someone that provides love and care to a mother, I urge you to take time and honour the mother within!

As part of celebrating the “Mother within” for the month of May, I am offering a discount, for any booking of the Aroma Magic Technique which is a soft form of massage that aides in relaxation, reducing stress and building the immune system. Normally $80, you will be able to receive a treatment for just $70, just mention you saw this advertised in the “Bribie Islander”.

If you would like to book a session or have any questions, phone for a FREE consultation. I can also be contacted on 0405 361 882 or creativeandhealingtherapies@outlook. com. Alternatively, you can find me at Woorim markets 2nd Saturday of each month, look out for the purple gazebo! Blessings in Abundance, Maria Christina