Two Zero One Three, Roses and Roses

Snapshots of Roses
Bye, bye, orchids and hello roses.  The amazing orchids have gone, and now is the time to welcome the roses, it is their season.  Beautiful and colourful roses are growing in our backyard, and now they are in full bloom.  My hard work and dedication to the garden has paid off.   I love to share these snapshots with you all.  Enjoy!

The Roses

From a mini rose, rose bushes to standard roses.

Rich Red Roses are adorning the white wall at present.

It is a shame that the roses do not stay long and the petals are bruised because of the strong wind and heavy rain, but I am glad that I could pick some for the house not only for the family to enjoy, but also I could protect the roses from ruin.


October Roses (From A Rose Lover's.  BOOK of DAYS)
The Fragrance of Roses: Other flower offer perfume, some in more lavish abundance, yet no other moves the heart more profoundly than that of the rose.
There is not just one rose fragrance, but many; and here are assembled a collection whose scent offers as much variety to the nose as their colours give to the eye.
- Mahina 81, a beautiful but uncommon large-flowered rose from France. (colour: peach)
-The sweet briar (Rosa eglanteria) can make a pest of itself in Australia, but there are few scents as delicious as that of its young leaves, wafted on the evening air. (colour: hot pink)
-Arthur Bell, one of the most sweetly scented of yellow roses . . . (colour: bright yellow)
-Heritage has the perfect old garden rose form, as well as being beautifully coloured and powerfully fragrant. (colour: between cream and peach)
-Diamond Jubilee, varies much in colour with the season, but the delicious fragrance is constant, as is the health and vigour of the bush.  It grows well everywhere. (colour: beautiful yellow)
-Allspice won high awards in America, the Judges praising its fragrance, but it smells soft and sweet rather than spicy. (colour: pale creamy yellow)
- Blessing and Irish raised rose of compact habit and abundant flowering.  It likes a cold climate and is suitable for cutting. (colour: dusky orange)
(Sorry there are no pictures/photos for those samples of fragrance roses)



October and November are the best months to visit the rose garden, well if you do, have a good time, smell the roses and enjoy.


Rose Cake
In my kitchen, I have been baking mini Rose Cakes.  The cake is based on middle eastern flavour, but as always I add a little twist which makes the cake deliciously different. I may be able to share the recipe next time.  Stay Tuned.

Added 23-10-2013

Sugared Rose Petals

Wash fresh rose petals and dry them.  Brush the petals with egg white, roll them on castor sugar.

Place the sugared petals on a tray which is lined with baking paper and place it on a dry place, away from humidity.

It takes a few hours or even a day to dry, transfer on an airtight container.  Take as needed for the cake decoration.




Thanks For Visiting
Until Next Post
Susy

Red Roses

My beautiful red roses are in bloom.  This year must be a good year for roses, all the other roses in the garden are looking healthy, and they have a lot of buds too. The family will get together soon, and I am sure they will enjoy the garden, I hope the red roses are still at their best.

The Red Roses

Yesterday I picked some roses and was thinking of mother, eleven years ago she passed away.  I remember her with fondness.  I know that her favourite colour was lilac, not red, I did pick my blue moon roses for her, and I am sure she would be very pleased.

Thirteen Red Roses

It is lovely to have fresh cut flowers for the house, I made the flower arrangement of the red roses combined with white snowballs.  It worked well, but I needed more roses, to fill up the basket; indeed, it looked so beautiful.

Red Roses with Snowballs

Some of the roses are open, they will look even better when all roses are open, the family will enjoy this flower basket for at least a week.  Flowers make a house better and beautiful, flowers make a home.  The scent of the red roses is delicate, love it.

The very first red rose to open, it was on the seventh of October.  It's large, and the colour is a vibrant red.

I am sure we will have more fresh cut roses for the house, just like in the previous years.

In Australia, the weather can be very harsh at times, which make the roses wilted and dry quickly.  The beautiful bloom doesn't last long.

Indeed I admired the beautiful roses that I saw in Switzerland, so fresh and alive,  the weather was so bright, clean and fresh.  So perfect for roses, or any flowers for that matter.

We have to make the best for what we got, protect the beautiful roses if we could, otherwise just enjoy and be thankful.  I am blessed with my garden and pleased with the beautiful red roses.

The red roses are fully open
Photo today: 15-10-2013

Beautiful picture from Rayner's camera
Photo today: 15-10-2013

Thanks For Stopping By
Until Next Post
Susy

To My Dear Mother

Today is the eleventh year of my mother's passing.  She was so beautiful, kind, loving, generous to all of us children.

I remember her wisdom, her love for her family, friends and neighbours.

She encouraged us to do well, to help others if you can and be generous, truthful with yourself and always give people the best.

Her teaching is echoing in my heart always. I am learning to do my very best I have been trying to be a good listener as far as I could remember.

She was a very hard worker and a high achiever. She wanted to give the best education to the children, and so she did.  I am grateful.

My three daughters are beautiful, and they continue the tradition of being hard workers as their grandmother.

Melanie is very dedicated to her family, so does Jane, and Susan thrives in any challenges and is happy to work hard too.  I am sure my mother would be happy and proud if you knew them.
Her favourite colour was lilac, purple or in between, she looked so pretty on her batik costume with a lilac brocade kebaya.

Today for her remembrance day,  I prepared 'Nasi Gurih' with the trimming, but of course, I put a little twist.

It is not so traditional Javanese a style, but the flavour is close enough.  I am sure the mother would approve.
Delicious food to be shared, enjoyed with others was always mother's motto.  That was what we did today.

She was loving and beautiful, and we loved you.
Thinking of you with fondness.

THANK    YOU.  

The Nasi Gurih - Dressing up Nasi Gurih

Recipe for Nasi Gurih and the trimming is coming soon.  Stay Tuned.


Thanks for Visiting
Susy

Buds, Flowers and Baking

A lot of rosebuds in my garden, flowers to enjoy, baking for the family and new baking of sponge that made my day.

The Budding Roses
Rosebuds are everywhere, uncountable as they are more than forty roses.

Flowers

Potted Snowballs, Snowballs bush,  Dutch Irises thanks to Rosemary and David,  and Orchids.

Baking 

Cauliflower and Asparagus Pie and Spinach and Feta Pie

It is fun to have different diets within the family,  which makes me busy and creative in the kitchen.

Baking and sharing, open fruit pies, apple, pumpkin and plump.

Cut into small wedges, it is excellent to be served after playing sport as a 'pick me up'.

The beating egg and sugar
for 20 minutes

Other Baking:  I found a recipe of a sponge cake in the local newspaper, and I am keen to try it, as it is not quite the same as mine.  I learnt through reading from the recipe that the beating of eggs and sugar takes about 20 minutes, instead of 10 minutes, which I always do. It is new to me.

I followed the recipe to a T, and my word it worked perfectly.   It is a part of my October baking, this month I have a few birthdays,  I thought it would be handy to have cakes to keep in the freezer for them.

The sponge batter

The Recipe For You.

Ginger Fluff Sponge

Ingredients
4 eggs
3/4 caster sugar
1 dessert spoon golden syrup
3/4 cornflour

Baked the Ginger Fluff Sponge

2 dessert spoons plain flour
2 tips cinnamon
2 tsp ginger
1/2 tsp bicarb
1/2 tsp cream of tartar
1 tsp cocoa

For Serving
Whipped cream and grated chocolate

Method
Preheat a regular oven to 190 degrees C (lower for fan forced)
Using electric beaters beat eggs with sugar for 20 minutes
Add golden syrup and beat until combined.
Sift together cornflour flour, cinnamon, ginger, bicarb soda, cream of tartar and cocoa three times.
Gently fold the dry ingredients into the egg mixture.
Pour mixture into two cakes pan or one large square cake pan.
Cook for 20 to 25 minutes.
When cooled, cut in half-fill and top with whipped cream and grated chocolate.

If using two tins, wrap the second cake in a glad wrap after cooling and freeze for later use.

(Recipe from Jane Ford, the president of Callignee Country Women's Association).
The Traralgon Journal-Monday 23 September 2013, Share a plate . . .

*******

I have not served the cake yet, I am sure it will cut well, and it's light and fluffy.

Today is Sunday, I wish you all to have a great weekend.

Thanks for visiting
Until Next Post
Susy