THE EASTER PARADE DOWN IN THE GLADE VIA THE ARCADE IS NO CHARADE

Information of what a Cherry Ripe bar is for those who are not familiar with them - courtesy of our friend Wikipedia - Cherry Ripe is a brand of chocolate bar manufactured by Cadbury Australia. Introduced by the Australian confectioner MacRobertson's in 1924, it is now Australia's oldest chocolate bar and is one of the top chocolate bar brands sold in the country. It consists of cherries and coconut-coated with dark chocolate.

Hot Cross Buns....Sunday Here I Come!

Time marches on; and, so too, has March. With no warning March hasn’t missed a beat as it marches rapidly to an end, but it's not allowed to slip away - not before Easter hops in and plays its role. 

Quite a few hints were tossed in my path to alert me Easter is nigh.  I’d have been a silly bunny not to have noticed the clues. An indication yesterday I couldn’t dismiss was I noticed two of the hares that bound about here at frequent intervals were having a dress rehearsal as they tried out their colourful Easter bonnets.  No doubt the hares were road-testing the ties on the bonnets to ensure they were secure enough to remain on their heads as they hopped about the mountain and areas in the valleys below over this weekend.  They’ve a busy period ahead, with no spare time to be chasing after wayward bonnets. 

Attracting their attention by waving,  with a smile,I called out suggesting they could drop off the eggs to me there and then, with the belief it‘d help lighten their load on Sunday.  So involved were they in their practice scamper haughtily they twitched their noses in my direction; flapped their floppy ears and blatantly chose to ignore my thoughtful request; one which was offered direct from my heart. I felt hurt.

To put a salve on my bruised feelings I opened my fridge door and commiserated with Clint, my Lindt bunny who, naturally, is still living unscathed on the top shelf. Clint and I shared a few quiet words.  He’s a very understanding chocolate bunny.  Having resided in my fridge for many years now, Clint Lindt knows me well.  He understands I’m the biggest softie when it comes to him. Clint and I have formed a close, unbreakable bond. He has an uncanny grasp of my fluctuating moods. He knows I’ll never eat him. I’ll never be so desperate. It’s as if he’s coated in gold. Well, actually, he is – golden foil!

A few weeks ago I placed my order for Hot Cross buns at the North Tamborine Bakery. I prefer to get in early; similar to my attempt to lighten the hares’ load. Unlike the hares, the lass at the bakery gladly accepted my request. As it turned out, I was the first to place an order for Hot Cross buns for Easter. 

I could also very well be the first customer to cross their threshold at the crack of dawn on Easter Sunday morning to collect my buns (those of the bakery raisin or currant-filled kind, that is)....if I get out of bed early enough...but it is my intention at this stage to do so.

Even though the supermarkets have Hot Cross buns on their shelves shortly after the Christmas/New Year season, the only time I eat Hot Cross buns is Easter Sunday; and on Easter Monday because, of course, I won’t eat all six buns on Sunday. Well, that’s what I say at this stage, anyway.  I bought a jar of delicious-looking blueberry jam yesterday...especially for the Hot Cross buns that I’ll eat warm, of course.  They’ll still be quite hot when I pick them up on Easter Sunday morning.

My fingers are crossed the bakery will have made a batch or two of their delicious vanilla slices overnight; that they'll be on offer to tempt me.  I’m easily led into temptation.  Without fear of criticism or recrimination, with hand on heart, I declare here and now, a couple of vanilla slices will purposely land in my possession. And once that occurs, there will not be a thing I can do, but to eat them. 

Somehow, I’ll have to leave some room for the Cherry Ripes, though.  I’ll manage it, one way or the other. I’ve built up quite a stock of Cherry Ripes,  They're safely stored away in my fridge. Clint is my appointed guardian of the delicious dark chocolate-covered bars.

For me, Christmas is not Christmas without Licorice Allsorts; and Easter is not Easter without Cherry Ripes.  

I’m not afraid nor am I embarrassed to admit they are two of the frivolous joys of life I enjoy...along with Hot Cross buns and vanilla slices, of course! 

Bakers at the bakery be warned -  I’ll be an early bird Easter Sunday morning, money in hand; motor running (my car motor, that is).  I’ve two hands, so I’ll be able to handle both the buns and the slices without a problem; and there's room enough in my little car for them and me!

Everyone gather your family, loved ones and friends around you....a Happy Easter from Clint, my two furry mates, Remy and Shama.... and from me!  

Stay safe...spread the love, happiness and goodwill.  Don't worry about counting the calories until after you've devoured all the chocolate. Naah....don't even worry about it then...life is too short....enjoy!

Good Friday Salmon Asparagus: Toss 800g new spuds (halve if large) in 3tbs x-olive oil; roast in 200C oven, 20mins, or until beginning to brown; add 16 fresh, trimmed, halved asparagus spears; cook further 15mins.  Add 4 handfuls ripe cherry tomatoes, 2tbs balsamic vinegar; then nestle 4 salmon fillets amongst the vegies; drizzle over 1tbs x-olive oil; return to oven until salmon just cooked.  Scatter with fresh basil leaves; serve from baking dish.

Pea Asparagus Goat’s Cheese Salad: Blanch 500g trimmed fresh asparagus spears in boiling salted water 15mins; drain; cool slightly; diagonally cut into pieces; blanch 300g peas 5mins; drain; cool; wash and dry 1 bunch rocket. Finely puree 2 garlic cloves, 8tbs x-olive oil, 6tbs parsley, salt and ground pepper; set aside 5mins. Toss together peas, asparagus and rocket; scatter with 350g crumbled goat’s cheese; drizzle with dressing.

Crispy Pork Belly with Chinese Five Spice: Preheat oven 200C. Prepare oven tray with a grill for pork to sit on (or a bed of halved onions and/or apples if you like). Grab a 1.5kg pork belly with a good layer of fat. Score skin. Place on chopping board or grill in sink; pour kettle of boiling water over top of pork; pour over white wine vinegar, or rub with halved lemon; pat really dry. Rub 1-1/2tbs Chinese Five Spice powder and 2tbs sea salt into pork, into racks and all. Place the pork skin side down on the grill/ tray; roast 35-40mins. Then turn skin-side up; cook further 35-40mins. Turn grill to high; let skin crackle; don’t close door; be alert as it will char within seconds!  

Bunny Tails: Beat 1/2c cream cheese until smooth; add 3c icing sugar, 1c at a time; add 2tsp lemon juice and 2tsp lemon zest; melt 325g white chocolate with 1tbs butter; add to room temp cream cheese; pour into wax paper-line 9x9 tray; chill. When set, use circle cookie cutter to cut out tails; coat well in shredded coconut, and/or crushed nuts