The PINK Cook

There is this chap I have been hanging out with for the past 39 and a half years, and he makes me very happy.

We also happen to have two of the most lovely ladies the world has even seen as our kids.

And today, 36 years ago we got married - best thing we ever did.

Life is pretty good hanging out with Mr Smith. 💕

Celebrating our anniversary at Great cocktails and delicious food. Company 10/10

Loving the thought that I am making something my granddaughter will have her entire life.

Feeling like I have pasted a milestone only to realise the next step of piercing the panels together is going to really challenge my novice quilter skills. And then there is the actual hand quilting.

While channeling my inner , I am so missing not being able to have her expertise available.

I have the great privilege to include my Native Blooms napkin set in the Shake It Up raffle to support finding a cure for Parkinson’s.
I have two friends, the same age as me, with Parkinson’s; so I have seen first hand how it affects individuals and families. Every cent raised goes directly to research.
Please follow this link and give what you can.

https://www.raffletix.com.au/?ref=eth6a

What a great night at Potter Gallery Residence.

We look forward to our next dinner.
Brilliant conversation about community climate and food with Mindy Woods

Another brilliant night of Melbourne Food and Wine Festival

I love Melbournes enthusiasm for the season! Even if I hate seeing hot cross buns in supermarkets just after Christmas.

It makes me wonder if, as chocolate becomes more and more expensive due to climate change, we will start to celebrate more and more with @ ?

Fruit and space heavy Hot Cross Buns

Zest and puréed flesh of 1 orange
250g mixed fruit
60ml muscat
200ml milk
30g soft brown sugar
30g sugar
1 tsp vanilla extract
14g dried yeast
1 egg - mix the yolk and white together with a fork
60g softened butter
2½ tsp ground cinnamon
1½ tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground coriander
1/4 tsp white pepper
1/4 tsp salt
480g strong baker’s flour
Plus 50g flour ( for the crosses)

Glaze
2 tbs apricot jam (jelly not the pieces of fruit)
2 tbs boiling water

See the method in the caption.
Note my tablespoons are an Aussie 20ml.

Queen Victoria Market Ultimate Foodie Tour with the amazing . Fantastic way to learn the ropes.

Love the world’s only Australia Cheese Shop, Freshly shucked oysters from Tassie, delicious canelé.
And of course the American Doughnuts Truck.

Plus views of the city from one of the world iconic markets.

Echium candicans
Also known is Pride of Madeira, is shouting Spring.

It’s so wonderful seeing so many happy bees in Brunswick.