Copy of december 2011.pub - Lazyfish Technology

December 2011 Kangaroo Valley Voice www.kangaroovalley.nsw.au Page 45
‘Tis the Season..
with the seasonal Chef
Well the silly season is upon us again
and we are busy planning family get
togethers, work Christmas parties and
Boxing Day bashes.
Thinking about menus, what goes with what,
who likes this and who is allergic to that.
Will it be rainy? Will it be stinking hot?
Not to mention the endless options for food.
Shall we BBQ or shall we roast?
Will it be Turkey or chicken?
Picnic on the river or a BBQ in the backyard?
Maybe posh nosh at a fancy restaurant maybe
just sausage rolls on the river.
Well whatever we decide I’m sure you all
agree we sure are spoilt for choice here in
Australia.
The old tradition of a roast for Christmas lunch
has given way to whatever we fancy that year.
Isn’t that great!
Some of us don’t even celebrate Christmas but
we don’t mind hooking into all the amazing
seasonal offerings from the markets.
Take advantage of the roadside fruit and
vegetable stalls and the fresh seafood available
at the markets.
Go and see your butcher and see what new and
exciting cuts he may have to offer.
Why not ask him to prepare all your meats,
that’s one less job for you!
I guess the holiday season is a good excuse as
any to over indulge on food and alcohol with a
promise on the first minute of the New Year
that you will be fit and fab before the end of
February.
Christmas is a time to eat, drink and be merry so
in order to help you achieve one of those three I
have ended the year with my favourite cocktail
of the moment.
It has Christmas party written all over it.
To everyone out there here’s wishing you all a
“Cool Yule”!
See you in the New Year!
The Moscow Mule
Makes 12
Ingredients
8 limes
3 cups of vodka
½ cup of mint leaves torn
¼ cup sugar syrup
4 cups of ice cubes
2 litres of ginger beer
Method
Juice 5 limes and chop remaining 3 limes.
combine vodka,
¾ cup lime juice,
chopped lime,
mint and sugar
syrup in a large
jug.
Divide ice cubes
and vodka lime
mixture between
12 tall glasses.
Top with ginger
beer.
Serve
immediately.
Enjoy!
Firey Tales
by Cinderfella
(Continued from page 39)
known when the doors are open.
As this is the last report for the year I would
like to pass on a big thanks for the men and
women who make up our brigade and make
themselves available throughout the year to
train and respond to fires.
As you can see from this month, fires can
happen at all hours and we need a large group
of people to call on to ensure that we can get a
crew at any time of day and night.
If ever you have considered joining or
wondered what is involved we would be very
pleased to see you and discuss.
Also a big thank you to our members’ partners,
who put up with them racing off at often the
most inconvenient times and also to our
generous donors: through your assistance we
are able to run and maintain our brigade and
purchase additional equipment as required.
We have just ordered a new UHF radio and 20
new helmets with face shields, at a cost of
$250 each, with these donated funds.
This is a great safety feature and reduces heat
and smoke impact during a fire but
unfortunately they’re not provided to us as
standard issue. Pictures next article.
Training Every Wednesday from 6.00 PM at
the fire station
Maintenance Sundays, 9.00 AM to 10.00 AM
at the fire station
Info Contact Dave (Dusty) Smart on 0427
651718 if you’d like to know more about the
brigade and its activities.
Moss Vale Road (near Dan the pharmacist)