HERE’S A TALE FOR YOU TO COTTON ON TO...

Alexandra Headland

Noosa's Laguna Bay - the main beach

Me, aged Sweet Sixteen...on Mooloolaba Beach...in front of the Surf Lifesaving Clubhouse

Mooloolaba

In case you’re not aware I’ll draw your attention to something you may have missed because it passed by so quickly - time.  Already it’s April, the fourth month!  I don’t know about you, but I’m gobsmacked.  To where did the first three months disappear? Why so swiftly? What was so important it caused them to depart in haste, without warning or apology?  They could’ve hung around a little longer before being accused of overstaying their welcome!

The following fact has already crossed your mind, of course.  You really don’t need me to inform you, but - because I can’t help myself - I will, anyway.

The evidence is clear to see.

Hot Cross buns, bunnies, Easter eggs of myriad varieties and sizes have popped up everywhere – impossible to ignore hints Easter is just around the corner.  Actually, Easter is next week.

Update alert! My chocolate bunny mate, Clint Lindt, has spent another comfortable year, untouched, safely ensconced in my fridge.  His safety is gold-clad.  Lately, I’ve been hearing strange noises during the night.  Along with songs of joy, Clint hops in tune knowing his existence remains secure as long as I’m around. In chocolate bunny years, he must be almost as old as I am!  

However, Clint’s more flexible than I am by the noises coming from my fridge.  There’s no way I can jump up and down. As for my singing – it’s for my ears only; even they droop at the sound of it.

If I was still a teenager my Easter plans would already be set in the sand.  

Spending every weekend during spring, summer and autumn at the coast – the Sunshine Coast, that is - my girlfriends and I were well-versed in where to stay, never having difficulty in securing accommodation a hop, step and jump from the beach - at any time of the year.  How sweet it was!

Mooloolaba or Alexandra Headland were our original stomping grounds, but Noosa Heads soon stole our hearts, as did a few of the lifesavers.  Ours was puppy-love conducted from afar.  

( https://noosatoday.com.au/stories/08-08-2017/pencil-writes-his-name/   (The article is written by Ron Lane.  For years Ron was captain of the Noosa Heads Lifesaving Club.  Following his lengthy tenure as captain, he then spent many, many years as the club's president.   Ron was best man at my first wedding.   We remain good friends to this day.  My first husband was a Noosa lifesaver; he, too, and I have remained on friendly terms.  For many years...and still does....Ron, who is now 80, has written for the "Noosa News"...the local newspaper.  Ron was also a good mate of my late brother, Graham).

My girlfriends and I back then when we were teenagers may have been au fait in the art of surfing and sun-baking, but dating didn’t play a major role in our agenda.  Our energy was devoted to the joys of the ocean, and rocking at record hops. Being friends with the boys was more important than having boyfriends. 

Anyhow, for me, with an older brother, with a watchful eye, who was also a Noosa Heads Surf Lifesaver, he was deterrent enough for any likely lad who may have had amorous thoughts on his mind!  

Going through old photos and faded newspaper cuttings during my decluttering phase, I found a photo of a friend and me pretend-struggling with a beach umbrella at Mooloolaba. It appeared in a 1961 edition of the “Sunday Mail”.

Also among my long-held memorabilia I discovered a photo of a happy quartet taken outside my workplace around 5 pm on Easter Thursday 1963. It featured in Easter Saturday’s issue of the “Gympie Times”. 

Excited and eager to be on our way to Noosa for the Easter weekend, my three friends and I urged “Brownie”, the photographer, to quickly click so we could be on our way.  An impatient Noosa was beckoning. 

Mr. Brown and I worked together in the same Gympie law firm.  I handled all his dictation...in the days I was adept in the art of shorthand.

In his spare time “Brownie” was a professional photographer.  “Brownie” as everyone affectionately called him was a devoted father of three.  He was a well-known, respected local.

Coincidentally, years previously, he’d been employed as a clerk at Rockhampton’s Court House around the time I was born.  I never did discover if he was the guilty clerk who spelled my name incorrectly on my birth certificate! 

Next week I'll put up another Easter post....

Coconut Brownie Bite Easter Nests: Preheat oven 176C. Grease mini muffin pan. In bowl combine 1c melted, cooled unsalted butter and 1-1/2c sugar. Add 4 large eggs one at a time, mixing after each. Stir in 1tsp vanilla extract. In separate bowl, combine 3/4c cocoa, 1c plain flour and pinch of salt. Add to egg mix all at once; mix until no streaks of dry ingredients remain; add 1/2c shredded coconut. Scoop into muffin pan; fill cups nearly all the way to the top. Bake until set and bounce back when lightly touched, about 15mins. Cool 5mins in pan; transfer to rack to cool completely. Spread 1c sweetened shredded coconut on baking tray; bake in 176C oven until golden, 5-6mins; cool completely. In bowl over simmering water, melt 2tbs butter and 1/2c chocolate chips; stir until smooth; remove from heat. Dip tops of brownie bites into melted choc; return to rack; cover with toasted coconut. Garnish with sugar-coated milk chocolate mini-Easter eggs.

Hot Cross Brownies: Preheat oven 160C. Line 28x18cm brownie pan with baking paper. Melt 120g salted butter and 230g chopped white chocolate; cool 5mins. Whisk 3/4c white and 1/4c brown sugar into white choc mix. Add 3 large eggs and 1-1/2tsp vanilla; whisk until smooth. Gently fold in 1/2c plain flour, 1/4tsp salt and 100g white choc chips. Pour batter into pan. Bake 25mins, until top is golden. Cool in pan, set on wire rack. Spread a thin layer of Nutella over top of cool brownie; cut into squares. Melt 100g white choc chips; draw neat crosses across each brownie using piping bag or spoon. Crush a packet of Oreos; sprinkle over brownies as desired.

Brownie Martini: Fill cocktail shaker with ice, 28g each vanilla vodka/vodka, crème de cacao, 14g Frangelico and 1tbs cream; shake; strain into martini glass; garnish with shaved dark chocolate.