Tag Archives: #Australia Day

CarolCooks2 weekly roundup…22nd-28th January 2023-Monday Musings , #Fiji A-Z of World Cuisine, Thursday Thoughts, Walnut Brittle and from Sally #The Brain and its functions Dementia and Alzheimer’s…

Hello and welcome to my weekly roundup of posts, you may have missed during the week… Yeah! I am still spam free…Hallelujah plus we are now proud great-grandparents…Beautiful little Bonnie arrived on 25th January at a bouncing 9lb 2 oz…

I am now a member of the great grandparents club and shopping for pink girly outfits has now commenced-smile-

Monday Musings…

In Monday Musings I continued with another Natural Antibiotic it seems many people are now relying on natural antibiotics and changing their diets instead of prescribed medications…Trans Fats and rice were also one of the topics of conversation there will be more on Trans Fats tomorrow and then there was Toadzilla!

Monday Musings…23rd January 2023…Fitness Update…Natural Antibiotics…Echinacea, Toadzilla, Trans Fats and the problem with rice!

I’m back with the continuation of my A-Z of World Cuisines for a virtual tour of Fiji a beautiful tropical paradise…

CarolCooks2…A-Z World Cuisines…Part 26…Fiji a beautiful South Pacific Island…

It was Australia Day and the celebrations commenced and BBQs were fired up…I can reliably report that a great time was had by all…there was the miracle of the survival of Vesna Vulovic and some Walnut Brittle…music was provided by Gerald Butler as the Phantom…

Thursday Thoughts…26th January 2023…Australia Day, Vesna Vulovic fell 33,300 ft and survived…Walnut Brittle…

The brain and its Functions.

Smorgasbord Health Column 2023 – The Body our Greatest Asset – The Brain – Shopping list for the Brain and its support systems by Sally Cronin

I know that right now there’s nothing we can do to absolutely prevent dementia, as things like our age and genes affect our risk of developing the condition.

But as organisations like Alzheimer’s Research UK, and the scientists they fund, continue the search for better treatments, it inspires me to know there are things I can do to reduce my chances and you can too…So please if like me you have a parent, sibling, family member or friend who is afflicted by this dreadful disease then please click the highlighted link below that will take you to Smorgasbord where Sally will advise you on simple steps we can take to help us be one of the 46% who may be able to help themselves avoid succumbing to this dreadful disease…See you there the kettles on …x

Smorgasbord Health Column 2023 – The Body our Greatest Asset – The Brain – Shopping list for the Brain and its support systems by Sally Cronin

Thank you for joining me today for this weekly roundup as always I look forward to your comments and appreciate any shares…it is cold here today(for) me 12 degrees and the same is predicted for tonight and tomorrow morning…I know many of you have it colder but it’s what we are used to and I am cold…hot chocolate beckons methinks xx

Thursday Thoughts…26th January 2023…Australia Day, Vesna Vulovic fell 33,300 ft and survived…Walnut Brittle…

Welcome to “Thursday Thoughts…today is January 26th 2023…I have always believed that no matter what happens that when your time is up it’s up…Did you know that on this day on January 26th 1972, flight attendant Vesna Vulović survived the world’s highest recorded fall and fell into the Guinness book of records?

She fell 33,330 feet without a parachute and survived!

Australia Day: is a celebration of different cultures, races, religions, beliefs, and views…In 1788 Captain Arthur Phillip and British colonists hoist the Union Flag at Sydney Cove, New South Wales, now celebrated as Australia Day. Referred to as Invasion Day by some First Nations people…

Outdoor concerts, community barbecues, sports competitions, festivals and fireworks are some of the many events held in communities across Australia…the beaches and parks will be heaving and the barbies will be fired up …

I would like to wish my family and friends a Happy Australia Day…

In 1988 “Phantom of the Opera” opens at Majestic Theater, NYC; runs for 4,000+ performances…this is one of my favourite musicals…

January 26th is also National Peanut Brittle Day…Filled with peanuts, almonds, or pecans, this classic candy is a timeless treat …with a crunch that comes from salty roasted nuts embedded in a buttery hard sugar bark and broken into multiple pieces, it’s delicious…there are multiple theories as to its origins and I’m sure that many of you could tell one of them how it’s passed down through the family…

One such theory is it was originally a traditional Celtic dessert. Celts are thought to have served the brittle during holidays, supporting the theory that peanut brittle began in Europe. It’s said that they made the bark by baking a mix of sugar and peanut butter. The candy then made its way from Europe to America in the 1830s by way of Irish settlers coming to the New World.

For me it’s all about adding baking soda that releases multiple air bubbles, giving the candy that delicate and porous texture you look for in a delicious brittle…its not particularly healthy although I do use a good quality maple syrup which is better than corn syrup however a little of what you fancy does you good…so enjoy!

Ingredients:

  • 1/4 cup real maple syrup
  • 1 cup granulated white sugar
  • 1 cup buttercut into chunks
  • 1/4 cup water
  • 2 cups walnut pieces,toasted…or nuts of your choice.
  • 1 tsp Baking Soda.
  • Coarse salt such as Maldon salt(optional)

.Let’s Cook!

  1. Firstly toast your walnuts: Add walnuts to a dry skillet over medium-high heat. Cook, stirring constantly until walnuts are fragrant and beginning to brown. Immediately remove from the skillet to a plate to cool. Set aside.
  2. Line a baking sheet with parchment paper and set aside.
  3. Then in a heavy-bottomed saucepan over medium heat, stir together the maple syrup, white sugar, butter, and water until melted and creamy. Once the mixture comes to a boil, do not stir any more (you can gently swirl the pan, if you feel it needs it). Attach a candy thermometer to the saucepan and continue to gently boil until the candy thermometer reaches 300°F or the “hard crack” stage. Immediately stir in baking soda and be careful as it will foam then add your walnuts and stir well to combine.
  4. Then very carefully pour the hot brittle mixture onto the prepared baking sheet and spread it out into a thin layer with a wooden spoon. Sprinkle top with a bit of coarse salt, such as Maldon if desired.
  5. Note: Sugar at this temperature is extremely hot and will give you a nasty burn so please be careful…
Allow to cool completely. Break into large pieces and store in an airtight container…mine
generally doesn’t get as far as storage as they are like vultures here-smile-
Thank you for joining me today for Thursday Thoughts as always I look forward to your
comments…xx