Ruapehu

Had a wonderful day retracing trips of yesteryear. Our family had a bach which we used on skiing trips from the late 50's to the late 70's when it was sold. It was in McKenzie Street in National Park. I had to think hard to identify it as all the places seemed different.

The road up to the Chateau evoked memories too - the tussock, flax and too too, the three mountains of Ruapehu, Tongariro and Ngaruahoe, the Chateau building and its grand lounge area inside.

Drove to the Top of the Bruce. Was it really 25 years ago when we were here last and had a coffee in grander surroundings than then.

Visited the Whakapapa Visitor Centre and sorted out a couple of short walks to look at the Tawhai Falls and the mounds on either side of the Chateau road.

We have lovely comfortable accommodation in Ohakune with its own view of the mountain in the setting sun. A holiday with good friends Frances and Sue to remember.

Flower Power and Exploits on the Home Front

Picked a bunch of these tree peonies for our breakfast table from outside our bedroom window. They are so beautiful the way they change colour over the days from white to dark pink.

Have had a domesticated weekend seeing the weather has been so changeable.Don't know how I have so much energy to make marmelade for us and the Bulgarian and Russian ladies I supply too. Mind you I make it in small quantities which makes for a quicker setting point and a faster job.

Made a Bavarian apple cake instead of my usual lattice-topped Dutch apple cake which has an easier streusel topping atop the apples which had been poached with cinnamon, sultanas and lemon zest. The sweet short pastry has an egg in it , then a layer of flaked almonds sprinkled over it followed by the apples,a layer of custard on top of that, then the streusel. I took it to the family gathering I went to with good friend Pamela in honour of her big sister, Robyn who is up from Christchurch.

Good friend Leny was in my thoughts as I made chicken schnitzel as she taught me many years ago and served it in a mushroom sauce, topped with parsley.

Downsizing

Is an ongoing project with me and recently it seems to have become a little easier now that I am separating from things I really like or liked in the past. Far better to do it gradually on my own terms than have somebody do it for me should there ever be the need.

So out with the old - three cute little jugs and a vintage Gregg's spice rack have been parcelled up and sent off to new appreciative owners.