REACHING THE HEIGHTS...TO BEE OR NOT TO BEE – HIVE NO IDEA!

The Ronettes

Audrey Hepburn (of course) in the role of "Holly Golightly"

Dusty Springfield

Lee in the role of Me in 1963

When I was younger than I am these days, nights and years I was taller than I presently am.  Back then my head was further from the ground than it is now. It is true what the invisible, always-vocal “they” say...one’s height does lessen somewhat with age.  Lots of things lessen with age; height being one of them.  I used to tip the tape measure at a fraction below 5ft 9 inches (175cm).   I don’t go to such lengths nowadays.  

Yesterday, when I was young, beehive hairdos were the fashion.  My hair was at a length conducive to the” do”.  Naturally, I teased, preened (not pruned) until my hairdo reached great heights. A neat French roll at the back of my head completed the elegant look.  Gossamer hair spray kept every strand in check.  The makers of Gossamer hair spray must have made a fortune.

No movement above the nape of my neck and my forehead was detected; none was possible. The completed “do” was harder than a hard hat.  The strike-prone, militant, out-of-control union mob, the CFMEU wouldn’t have had reason to call a strike. With my immovable beehive I would’ve been allowed on any work site, no questions asked. Stiletto-heeled shoes added to “the look”.  

Beehive hairdos, tight skirts and lofty heels were in vogue.   

Now that I do the maths, once the hairdo and the high-heeled shoes were added to my natural height, my height would’ve extended to over six feet tall! I suppose that would’ve been enough to scare more than a few would-be, ever-hopeful Lotharios away. Don Juan and Casanova would’ve headed for the hills in fear, too.  I didn’t need my eagle-eyed, ever-vigilant older brother keeping watch after all! 

Through mutual friends and the Internet an old friend from the early to mid-Sixties tracked me down three or so years ago   It was then, after the passing of so many years and a lifetime of experiences, he finally gained the courage to admit that back in the days of our glory years he’d thought I wasn’t interested in him because of his height.

He was, and still is, I imagine, shorter than me.   

While assuring him his height had nothing to do with my fickle heart I hoped I wasn’t hurting his sensitivities. The thought had never crossed my mind. A friend was all I ever wanted him to be.  We were friends back then and since reconnecting we’ve strengthened and built on that earlier friendship – without the need of Gossamer hair spray.   I do tease him at times, though.

I explained to him back in the early Sixties I’d been more interested in the height of the waves at Laguna and Granite Bays than the height of Gympie boys.  

Even if I was a fearsome Amazonian sight striding along in my stilettos with teased hair piled high in a beehive he had no cause for despair or built-up shoes.  

His was only a youthful passing infatuation. His heart and hopes weren’t shattered and crushed.  He eventually married a lovely lass who was, and still is, a little shorter than him. 

10^th June, 2016 Margaret Vinci Heldt, the hairstylist who created the beehive hairdo in 1960, passed away.

Adopted by the likes of the girl group, The Ronnettes, and, of course, Audrey Hepburn’s memorable Holly Golightly in the unforgettable “Breakfast at Tiffany’s”, the legendary style soon hit the heights of fame. Even Dusty Springfield grabbed hold of it and sang with it.

Unintentionally, the highest beehive I ever sported gave Mt. Everest a run for its money. 

In 1967 Mackay’s Stefan Salon was to blame.  It was in the early days at the beginning of Stefan’s stake in the hairdressing market.  I think Mackay was the third in the chain of salons he eventually opened throughout Queensland and New South Wales.  

Nowadays there are approximately 50 Stefan salons gracing the land and shopping centres.

As per Wikipedia - some data for those not familiar with the name and man who is “Stefan”.....Stefan Ackerie (born 1941), usually known by the mononym Stefan, is a businessman and hairdresser from Brisbane, Australia. He owns a chain of approximately fifty hairdressing salons throughout Queensland and New South Wales, as well as the Brisbane restaurant Jo Jo's, a large thematic restaurant and bar located above the Queen Street Mall and Stefan's boating world in Coomera on the Gold Coast. Stefan's Brisbane headquarters is located in South Brisbane, underneath the Skyneedle, a prominent landmark which Stefan bought in order to prevent it being moved overseas after World Expo '88. The company is also known to be planning expansion into Hong Kong. In 2013 Stefan was presented a Queensland Greats Award from the Queensland Government. Stefan was a finalist in the 2004 Australian of the Year awards. He is also a keen power boat racer and holds the record for the fastest crossing of Bass Strait.

The young female hairdresser who got her hands on my hair was on a roll.

It was my brother’s wedding day. I’d flown north to Mackay from Brisbane to be bridesmaid at his wedding. 

Other than dismantle the monolith created by the over-zealous stylist I did everything I could to lower the height of my hair.  I considered standing on my head to squash it down.  I managed to flatten it a bit without having to go to such extremes.

I hit the roof, but I ducked low when leaving the salon so I wouldn’t hit the ceiling as I exited!

Duck Breasts with Red Wine & Honey Sauce: Preheat oven 200C. Score the fat of 4 duck breasts in criss-cross pattern; season with salt and pepper. Heat pan(no oil) over med-heat; when hot place duck, fat side down. Cook 4mins; turn to flesh side; cook 3mins. Remove; place duck on rack in baking tray; bake 12-15mins. Take 1tbs fat from pan; store rest for later use. Place pan on med-heat; add 2 chopped garlic cloves, segments from 2 mandarins and 2tbs honey; cook 2mins until simmering. Deglaze pan with 250ml red wine; add 1tbs mandarin zest; reduce liquid by half; add 250ml orange juice; reduce by half.  Serve sauce with duck breasts.

Honey Glazed Scallops: Combine 1-1/2tbs tamari soy, 1-1/2tbs honey, 1tbs grainy Dijon mustard, 1/2tbs seasoned rice vinegar and 1/4tsp crushed chilli flakes.  Heat 1tbs x-virgin olive oil in pan over med-high heat. Cook 500g scallops in single layer, flipping once, until golden, 2-3mins per side; set aside; keep warm. Reduce heat to medium; slowly add honey mixture; simmer briefly until thickened; return scallops; toss gently to glaze; serve sprinkled with sesame seeds.

 Chocolate Pistachio Honeycomb: In saucepan melt 2tbs white sugar and 2tbs golden syrup over a low heat; bring to boil until the liquid is light caramel colour. Be careful and keep a close eye on it. Remove pan from heat; add 1tsp baking soda, whisking to ensure there are no lumps of soda; it will froth. Pour mixture onto baking tray lined with baking paper; cool. Melt 75g dark chocolate; pour over the set and cooled honeycomb. Sprinkle 1tbs chopped pistachio nuts onto the still melted chocolate. Once set, break into pieces, eat and enjoy

DARN IT! I’M STEAMING! IT REALLY NEEDLES ME!

Darn it! There was a lot of “darn it!” being said by me the week before last - from the Friday through to the following Tuesday morning..   I do admit my “darn its’ were uttered using more descriptive adjectives, though.   I’m sure you get my drift without my being more descriptively descriptive.

Darn it!  Sometimes "Darn it!" just doesn't cut the mustard!

I had computer problems. When I have computer problems magically the air turns blue.  I was steaming.  In actual fact, as it turned out, my computer wasn’t at fault, Microsoft was.  But no matter what was at fault, I couldn’t get into my tower.  I was forced to use my laptop and I hate using my laptop.  I bought the laptop purely to be a back-up for when or if I had a problem with my tower. It’s never used otherwise.  For a woman my hands are quite large; too big for comfortable use of my laptop keyboard.  For example, the distance between the tip of my thumb and the tip of my little finger when my hand is extended is a little over nine inches (a little over 23cm).

For the record, I freely admit I have little patience when things go awry.  And, on the Monday things did go even further astray when the damn laptop decided to play silly buggers and go out in sympathy with my PC!  When that occurred its bad behaviour caused the air around here to turn from blue to deep purple!

Fortunately, Kyle, my computer man has more patience than I have. To the rescue, like a knight in shining armour he came.  I was about to fix the problem with a sledgehammer, but, clever Kyle sorted both problems out for me....just in time! 

Does anyone darn these days? I bet the majority of the younger generations have no idea of the true meaning of the word “darn”, let alone give a darn about not knowing. 

To be honest, many years have passed and much water has flowed under and over many bridges, and many yarns have been spun since I did any darning.  I’ve a good memory, but darn it, I can’t remember the last time I darned anything.  I don’t envisage darning in the near or distant future, either. I think the art of darning probably faded into oblivion about the time my generation hit the scene and started kicking up our heels. 

My Nana darned. Mum did, too.  However, because Mum went outside the home to work, most of the darning chores fell within Nana’s jurisdiction. When our socks and underwear got holes in them, out came the yarn and darning needles.  Wearing darned or mended clothes wasn’t something to be ashamed of, but discarding perfectly good items that only required minor repairs to bring them back to scratch was. Wearing holey clothes on a Sunday or any other day just wasn’t done.

When a hole was spotted it was time for the darning needle and yarn to do their job. 

To be classed as a good darner was quite an honour. It was something about which to be proud.  Often, to the naked eye, one couldn’t tell if an item of clothing had been darned such was the expertise shown by the person waving the needle. 

Darning is another past skill that has disappeared in today’s “throw-away” society. Maybe I’m wrong and am making an umbrella statement.

I have a set of darning needles sitting here in one of my desk drawers.  I’m darned if I know why because I’ve never used them to darn my drawers, or anything else for that matter. 

One needle out of the pack has been used a couple of times in an effort to get my disc player to open on my computer tower. Kyle, my IT fellow taught me how to do that; and it worked. 

You never know - the rest might come in handy one day.  I’m a prime example of the “be prepared” mob.  I’m not sure what it is I’m prepared for, but prepared I am, nevertheless. 

I’ve admitted I let off a bit of steam every now and then; and this brings me to the subject of steam puddings. 

Once upon a time, in a world long gone, but not forgotten, steam puddings were regular features on our family’s dinner table, particularly during winter months.  Nana, the darner, was the maker of our steaming steam puddings, too.  Warm custard always accompanied the hot puddings, seldom cream, and never ice cream.

Does anyone make their own custard these days - not the commercially-made custard, poured from a carton variety? When I was a kid it was always custard made with custard powder; or, when eggs and time were plentiful, custard prepared with milk and/or cream and egg yolks at a consistency for easy pouring when easy pouring was called for.  Custard was a huge part of our dessert fare.

Darn it!  Now I’ve talked myself into it!  My taste buds have been alerted and are telling me (ordering me) to make a steam pudding and a jug of hot custard for my lunch!   

The temperatures have dropped here over the past few days...so it’s time to make steam puddings while the weather is cold – a small window of opportunity.  Too bad about making hay when the sun shines...the wind is too chilly to be outside doing such a foolish thing!

Walnut Pudding with Date & Ginger Sauce: Combine 250g ground walnuts, 1/4tsp mixed spice and 1c caster sugar; beat 4 egg yolks; gradually add to mixture. Beat egg whites until stiff peaks form; gently fold into mixture. Grease and line base of 5-cup pudding basin or 8 individual moulds; fill with mixture. Cover with greased, pleated foil; secure with string. Place a rack in large pot. Fill pot with boiling water to halfway up mould; cover pot tightly; steam 1-1/2hrs for large pudding; 45mins for individual.  Melt 60g butter in pan; lightly cook 100g whole walnuts until golden; add 1-1/2tsp kirsch; cool. Unmould pudding to cool slightly. Sauce; combine 1/4c redcurrant jelly, 2tbs orange juice, 1/4c dry white wine and 1tsp brown sugar; boil in shallow pan over high heat until coating density. Add 1/4c fresh dates, thinly sliced and 2tsp glacế ginger; simmer 1-2mins. Serve pudding with sauce, whipped cream and walnuts.

Fig Pudding with Mandarin Butter: Combine 250g finely chopped dried figs, 1c sifted plain flour, 125g finely grated suet, 2c fresh breadcrumbs, 1tsp baking powder, 1/2c caster sugar, 1/4tsp nutmeg and pinch of salt. Beat 2 eggs in 200ml milk; stir into fig mixture. Grease and line base of 5-cup mould; cover tightly with foil; tie with string; steam as for Walnut Pudding, 2-1/2hrs. Mandarin Butter; rub 4 sugar cubes over skin of 4 mandarins until cubes have absorbed the colour and flavour.  Beat 120g unsalted butter until soft and creamy; add 1/3c caster sugar; beat until fluffy. Crush sugar cubes; add mandarin juice and 2tsp Curaçao; mix well. Unmould pudding; serve immediately with whipped mandarin butter.

Vanilla Butter Pudding with Rosella Glaze: Grease a 5-cup pudding basin or 8 individual moulds; line base/s with baking paper.  Cream 175g butter and 1c vanilla sugar intil light and fluffy. (Store a vanilla bean in a jar of caster sugar for at least 2-3 weeks before using; top up with more sugar as needed). Add 1-1/2tsp vanilla essence and 3 lightly beaten eggs; beat thoroughly. Fold in 1-3/4 cups plain flour, sifted with 1-1/2tsp baking powder, alternately wih 250ml milk.  Gently spoon mixture into mould/s.  Cover tightly with sheet of greaseproof paper, which has been pleated to allow for the pudding to expand, and greased foil; secure with string.  Place a rack in a large pot (or a roasting pan for small moulds).  Fill with boiling water to come halfway up mould, lower pudding in; cover tightly and steam 1-1/4hrs for large pudding or 3—35mins for individual moulds.  Replenish with boiling water as needed to maintain level. For Glaze:  Combine 1-1/2c fresh rosellas with 3/4c sugar, 1tbls redcurrant jelly and 1/2c water; stir over a low heat until sugar has dissolved.  Simmer for 45-50 minutes or until rosellas have softened.  Rub through a fine sieve; return to saucepan; add 1/3c fresh rosellas.  Swirl to coat the rosellas evenly and to warm through.  Add a little extra water, if necessary, to achieve a shiny coating glaze.

Unmould pudding/s; serve immediately with the glaze.

Easy Egg Custard: Heat 570ml milk, 55ml cream and 1/2tsp vanilla to slow simmer. Vigorously whisk 4 egg yolks, 30g caster sugar, vanilla and 2tsp cornflour; pour milk into eggs, whisking. Return mixture to pan; stir until thickened.

KERMIT WOULD BE VERY PROUD OF ME....

White-Lipped Green Tree Frog

Pushkin

Writing about my mate Hieronymus, my in-house tree frog in my previous post got me thinking.  If you’re wondering...my ability to think started long before now.  I think I’ve thought often throughout my life, not only lately.  

This post also answers a question put forth by a couple of my readers in my earlier post re my cats showing interest in their housemate.  For whatever reasons, my cats, not just Remy and Shama who share my life, but other cats that played major roles in my life throughout the years never showed interest in any interlopers who loped into their and my territory.  They, my cats, appeared to take it in their stride....they'd just give a sigh and go back to sleep.

Hieronymus’ tale triggered recollections of frogs that have hopped in an out of my life over the years; and there’s been quite a few.  Silly me! I failed to kiss even one of them! No wonder no prince has made an appearance. On second thoughts, I do now have Hieronymus aka Harry in my life.

I don’t understand why some people hate frogs, or are scared of frogs.  What’s to fear?

When I was kid a floorboard on our front verandah had a piece broken off it where the floorboard was attached to the supporting beam at the top of the stairs. The gap caused by the missing piece allowed us a view of a fat, glossy green frog that lived on the beam beneath the boards. 

Each day my brother and I checked to see if the frog was still there; and for a long time it was. We’d chat with our green mate, but we never disturbed him.   Each night he hopped out to do whatever frogs do at night. Every day we found him back safely ensconced in his protected sanctuary, pretending he’d not moved. No matter how many questions we put to him he wouldn’t divulge what he did during his nocturnal ramblings.

One of our favourite pastimes when we were kids was collecting tadpoles.  We built a little free-form pond under the front stairs. It became their home.

Do today’s kids still go in search of tadpoles?

With keen interest we’d watch the metamorphosis the tadpoles underwent; the growing of limbs, development of lungs, of how the tadpole’s body absorbed the tail. The process fascinated us...the circle of life.  Once the adult amphibian developed, without a backward glance, it hopped off to greener pastures.

That’s gratitude for you!

When I had my greengrocery/healthfood shop in Noosa often, while unpacking cartons of lettuces often I found cute little green tree frogs hiding in the produce.  Fortunately for the frogs, strategically placed about the shopping arcade where my shop was situated were solid, inbuilt garden pots. I’d place the frogs in the foliage out of sight of birds.  After the vast distances they’d travelled to reach me, to end their adventurous lives on a bird’s dinner plate was not on the plate!  Perhaps in the cloak of darkness they hopped across Hastings Street to go for a swim in Laguna Bay when no one was looking.  Skinny-dipping is lots of fun!  I wouldn’t have blamed them one little bit for doing so.  I’ve done it myself!

At the resort on Hinchinbrook Island there was an abundance of plump green frogs and white-lipped tee frogs. A few claimed the cabins as their own. I left them alone.  There was no point telling them to hop it. They’d return before anyone could say “Kermit Robinson!”   After all, it is Tropical North Queensland.

The magnificent white-lipped tree frog, a giant green tree frog, reaches 11-14cm in length.  They lived in perfect harmony with the regular green frogs and tree frogs. There was room enough for them all, including the guests.

  

And then, Grofế hopped into my life when I was living in the house at Yorkeys Knob, the beachside suburb north of Cairns.  On the large rear deck, as well as throughout the interior living area of the house many potted plants and palms enhanced the atmosphere and decor.

When I relocated from Yorkeys Knob to Clifton Beach my plants went with me, and so did Grofế, I discovered soon after I’d settled in. 

Grofế, a well-rounded green frog hitched a ride in one of my potted plants

I named my new green housemate after Ferde Grofế , the composer of The Grand Canyon Suite.

There the pot in which he’d set up home sat on top of my fridge. Grofế was comfortably content in his spot in the pot. From there he had an ocean view. 

At night I’d hear a “plop” as he landed on the kitchen floor.  From there he would hop through my unit, out the front door across the small patio onto the lawn and garden out front.

My two cats, Pushkin and Rimsky, ignored him.  When they heard him land on the floor from his elevated site they’d half open their eyes, but they never bothered to stir much more than that before nonchalantly drowsing off once again.  Knowing Grofế was part of the family, they were familiar with his nightly habit.  He didn’t interfere with them and vice versa.

From Clifton Beach I headed southwards to live on Newry Island to take care of the accommodation cabins, bar, dining, boat transfers etc., etc. , and all else that needed taking care of in that capacity.  Pushkin and Rimsky joined me on the island, but sadly Grofế didn’t. He remained at Clifton Beach.  I’m sure he was happy to do so.  

So you see, having Hieronymus in my life isn’t that odd!   Remy, Shama, Hieronymus aka “Harry” and I live harmoniously in this humble abode.

Lettuce & Rocket Soup: Warm 1tbs olive oil in pot over med-heat; add 1 thinly sliced onion; cook about 4mins; add 750g diced potatoes and 4c chicken or veg stock. Bring to simmer over high heat; reduce heat; simmer, covered until potatoes are almost tender; add 2 cups rocket or spinach leaves and 1c torn lettuce leaves; simmer uncovered 3mins; transfer vegetables to blender; pour in enough stock to cover; add 1/4c cream; season. Blend carefully. Pour soup back into pot with remaining stock; stir; pour into bowls; top with sliced goat cheese.

Lettuce Wraps: Put 800g green, peeled, deveined prawns, salt and pepper into pot; add enough cold water just to cover; bring to boil; reduce to simmer; cook about 1min. Transfer prawns to colander; cool. Put about 100g cellophane noodles in a bowl; cover with hot water; set aside 15mins; drain; cut into 2-3 inch pieces; return to pot; drizzle with 2tbs rice vinegar; toss.  In bowl, mix 3/4tsp chilli flakes and 2tbs lime juice; let sit 5-6mins; add 2 minced garlic cloves, 1tbs sugar and 4tbs fish sauce; whisk until sugar dissolves; transfer to serving bowl. Arrange noodles in middle of lettuce leaves; top with prawns; garnish with finely julienned carrots, sliced basil leaves, coriander leaves, mint leaves and finely chopped roasted peanuts.

Pasta, Lettuce & Prosciutto: Cut 85g thinly sliced prosciutto crosswise into ½-inch wide strips. Put 1tbs olive oil in pan over med-high heat; cook prosciutto until crisp. In boiling, salted water cook 455g pasta al dente; drain; reserve a little liquid. Melt 2tbs butter and 2tbs olive oil in pan over med-heat. Add 1 small onion, finely chopped; cook 5mins. Add 2c fresh or frozen peas, leaves of 1 butter lettuce, 4 chopped shallots and 1/2c chick or veg stock; cook 5mins; add pasta; stir until just heated through; add more stock or reserved liquid if needed. Toss with 1c finely grated Parmesan; garnish with prosciutto.

Green Delight:  Put 2 celery sticks, 2 green apples, 1 cup of honeydew melon, diced and 1 lime through juicer; then place in blender with ¼ cup fresh mint and 1 peeled Kiwi fruit; blend; serve garnished with fresh mint.

"Feeling Groovy"....acrylic painting by me