CHOCOLATE FOREVER…CHOCOLATE LOVERS UNITE!

 

Unfinished graphite drawing done by me

Before I get started, not on chocolate, of which I have lots, but my ramblings, I’ve a message to pass on. The chocolate is on stand-by, at the ready in close proximity.

 Clint Lindt, my Easter bunny mate who has been a permanent resident in my fridge for the past few years asked me to pass on to all you good folk his best wishes for a Happy Easter.  Clint is in the best of health.  With not a wrinkle, nor a hair out of place he doesn’t look a day older than the day he entered my life, and my fridge, the place he’s called home for a number of years.  Safely ensconced, wrapped in his golden outfit, he lives rent-free.  I guess that’s why he’s always smiling.  When the fridge door is closed I’m sure Clint keeps busy eyeing off my stock of Cherry Ripes, even though he knows they’re out of bounds to him. They are to be touched by human hands only.

There’ll be lots of excited kids, big and small…hopping about over Easter, drooling at the thought of the delicious treats coming their way (I’m included in the drooling, but, of course, I’ll be hobbling, not hopping).  If you’re in need of a good laugh, imagine the image!  Nonetheless, my enthusiasm will be equal to the fervor of a five year old.  I’ve no need to go on an Easter egg hunt because mine are being guarded by Clint, on a shelf below him…along with the Cherry Ripes.

Whenever this time of the year approaches I reflect upon Easter spent on Newry Island.  The tiny resort was booked out with happy holiday-makers.  Trawlers with tons of fresh prawns and fish on board were anchored in the channel between Newry and Outer Newry Island.  Feasts of fresh seafood were on the menu for my guests (and for Pushkin and Rimsky, my two furry companions at the time).  The weather was perfect, and the ocean inviting. What more could my guests, me, and my two sarong-wearing cats want?  

We were about to find out…even though none of us knew we wanted what was ahead until “it” happened….

Busy doing whatever it was I was doing at the particular moment, I dropped all tools when a couple of very excited, puffed guests came running up to me.  Smiling broadly, and hardly able to get the words out, breathlessly they told me they’d spotted, not a kangaroo up ahead, but a koala in a gum tree.  Without hesitation, off I went to welcome my latest visitor, my newest guest for Easter. 

Everybody who set foot on the island was given a warm welcome, four-legged creatures included…but not the slithering, creepy, legless “slitherers”.  They were un-wanted.  By me, with no apology offered, they always got a short, swift shift!

A few metres from the end cabin was the start of a track that led across to the far side of the island.  Comfortably curled up on a limb, hanging onto the slender trunk of a small tree, which was no taller than my height of 5ft 9 inches, at the start of the track was a beautiful, cuddly koala.  He/she wasn’t interested in, or concerned by, the awed humans surrounding him/her.  Remaining unmoved, other than to sleepily open one eye before promptly shutting it again the koala didn’t give a hoot, or a grunt about being the centre of attention. 

I asked my island guests not to disturb our true blue Aussie visitor.  Our furry guest was as welcome as they were.  It was Easter, after all.  There was enough food, and enough love to go around, and around ten times over.  My new guest, who had not pre-booked, wasn’t a burden, but one who caused much joy for, not only my guests, but for me, as well.  How could a creature that brought so much happiness be unwelcome?  Koalas are such beautiful animals…they must be protected at all times.

Don’t dilly-dally! Hop to it!  Don your Easter bonnets. Enjoy yourselves! Time flies by so quickly, whether we’re having fun or not. I’m going to set my clock to “Slow”.   

Happy Easter, everyone!  Stay safe…take good care.  Clint, with a glint in his eyes, says “G’day!”

 

Oysters & Prawns with Brandy Sauce: Melt 1tbs butter in pan; cook diced shallots lightly.  Add dash of dry white wine; reduce liquid by half.  Add 1/4c cream, salt and pepper. Bring to boil; reduce until sauce has creamy consistency.  Add dash of brandy, peeled, cooked prawns and 12 oysters. Gently heat again, but do not cook. Place oysters back in shell; top each with 1 or 2 prawns. Spoon sauce over oysters; add grated Parmesan cheese; place under griller to brown; serve with a slice of toast. (This recipe serves 2 as an entree).

Pan-Fried Prawn Tails in Curry Sauce: First make pilaf rice; fry half chopped onion with ½ bay leaf in 30g butter; add 300g rice and 30ml stock; simmer until stock is absorbed. Cover; place in oven for 18mins.  Fry other half of chopped onion and 1-1/2tbs curry powder (or to taste); add 1tsp tomato paste and 100ml fish stock; simmer; add 200g creamed coconut and 400ml cream; simmer 20mins; strain. Fry 2kg king prawn tails (shelled); place on hot rice; spoon over sauce; serve.

Chocolate Rum & Raisin Muffins: Combine 1c/170g chopped raisins and 1/4c dark rum in small bowl; cover and stand 1hour. In the meantime, grease 12 hole muffin (1/3 cup/80ml capacity muffin pan. In another bowl, combine 250g sifted S.R. flour. 1/3c (35g) cocoa powder and 1/2c (110g) caster sugar; stir in the marinated raisins, 1c Choc Bits, 60g melted butter, 3/4c milk and 1 lightly beaten egg; spoon mixture into the prepared muffin pan. Bake in preheated moderately hot oven about 20mins. Makes 12.