Happy Easter to you and yours. For the first time in many years I have made some hot cross buns which are going to prove overnight. They were easy to make . Put on my chef's jacket to be all hygienic and was transported back in time to when I did the professional cooking courses at AUT a few years ago. I have Patisserie Stage I and II , Certificate in Basic Cookery and Certicate in Professional Cookery to my name. I was going to do up the old villa in Herne Bay and take in guests but that has plan has fallen by the wayside and Elisabeth is happily ensconced there with flatmate Tim. Still hope to remodel the house to bring it into the 21st century as far as kitchen and bathroom is concerned. Our architect will hopefully get round to doing the plans soon, as the time will be right in a few months when E finishes her studies.
The guava harvest continues. I have made guava jelly and prepared and frozen more juice for conversion to jelly later in the year. Dieter has taken several containers each week to a downtown gelateria which they have been using to make the most delicious gelato.
Have been enjoying the last of the summer sun by getting out and about round Ponsonby. Saw this house yesterday with its quicky sculptures of Southpark and others in Dedwood Terrace.
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