Suitcase Rummage in part of the supermarket car park. No doubt our enjoyment of the event was helped by the blue skies and colourful bunting. It was also nice to see some familiar faces.
top with wings on it. E bought CDs for 50c each. We watched go go dancers dressed in school uniforms in tribute to Chrissy Amphlett and a performance of 'Step in Time' from Mary Poppins. Sadly we missed seeing the Morris dancers and the merimbula band. Our trip ended with a curry at Sarabella Cafe and a visit to the library.
Farewell My Queen. Just right for the end of the Queen's Birthday long weekend. Set in the last days of Marie Antoinette life, it was very beautiful to watch, both in the opulent royal chambers and in the simpler servants rooms. It was an interesting insight into a turbulent time in history and made me reflect on life before social media.
I am sending these choc chip cookies to the Four Seasons Food Challenge, a new challenge to promote dishes inspired by the season. Actually this is a European challenge so I am out of step with their seasons but these biscuits were eaten on the deck of a beach holiday house in the sunshine so they would go just fine with the theme of Picnic Food and Outdoor Nibbles.
Previously on Green Gourmet Giraffe:
One year ago: MLLA Minestrone and some vegetarian reflections
Two years ago: Smoky tomato soup and recent cooking
Three years ago: Chocolate custard crumble
Four years ago: GF Apricot and Cranberry Cake
Five years ago: Polenta Quinoa Sticks with Rhubarb Sauce
Hazelnut oat choc chip cookies
Adapted from Enjoy chocolate: recipes to make you go mmmm
I made about 50 biscuits (cookies)
175g butter (I used nuttalex margarine)
200g brown sugar
70g plain white flour
70g plain wholemeal flour
1 tsp bicarbonate of soda
1 tsp ground wattleseed (or coffee granules)
pinch of salt
1 tbsp hazelnut flavoured agave (or other sweetner like maple syrup)
225g dark choc chips
200g rolled oats
100g finely chopped hazelnuts
Cream butter and sugar. Beat in egg. Stir in flours, bicarb soda, wattleseed and salt, then agave, then choc chips, oats and hazelnuts. Mix until well combined. Drop dessertspoonfuls of mixture on a lined oven tray and bake for 14 - 16 minutes at 190 C or until golden brown. (NB my slow oven baked then quite brown in 16 minutes so watch them if your oven is quite powerful.)
On the Stereo:
Living in the 70s: Skyhooks