Friendship Club
A thank you to the Star team for their cover of the Friendship Club’s celebrating the Queen’s 60th Jubilee of coronation.
Daisy’s name was missing in the report of the mock investiture and it’s important that this special lady is included. Daisy was honoured as the ‘Royal Soup and Cake Maker, Place Setter and Tea Maker’. (Daisy is her happiest when she is helping someone).
The great fire
On the evening of Monday 24th May 1926 Town Board staff turned off the town’s water supply at the head works at Dry River, some 15km from town. This was done to facilitate an early start on maintenance work the following morning. The timing could not have been worse.
Doesn’t Centennial Park look great? Our thanks to Ian Richards from Council and Graham Peek who was contracted by Council to erect the fence, complete the path and generally tidy up the area. Signage is being prepared and will be attached to the post beside the limed track and there are some trees to be planted when the weather allows.
Vegetable Curry with rice
Ingredients
100gr frozen whole beans thawed and cut into thirds.
1 cup frozen peas thawed.
1 large onion coarsely chopped
2 medium carrots sliced into 1cm rounds
2 ½ cups small cauliflower florets
1 can (420gr) dark kidney beans drained and rinsed
1 can (375 ml) coconut cream
2 cloves garlic finely chopped
1 red pepper finely chopped
1 tsp freshly grated (peeled) ginger
1 tbsp curry powder (hot or mild according to taste)
½ tsp each of ground cumin and coriander
½ tsp salt
pepper to taste.
1 tbs oil
Method
Place oil in large saucepan over medium heat
Add carrots and onion and cook until onion begins to soften.
Add garlic, red pepper and ginger and cook, stirring, for 1 minute.
Add rest of ingredients, apart from kidney beans and peas.
Cover and simmer for 12 minutes (or until vegetables have softened)
Add kidney beans and peas and simmer until heated through.
Serve with rice (or saffron rice for extra colour)
Serves four.
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