You left us on a beautiful summer day this week-end. It was so special that Izzy and Little C were here to hug you and kiss you. The house was filled with flowers and candles, and oranges- all of which you adored. Little C baked a huge orange drizzle cake, and all your favourite people were here to share a slice.
Alice, you always found the flowers in the garden, where ever we lived, and would go over to stand near them. We have so many family snaps of you posing by the flowers…….
Alice amongst the flowers…..
Our Alice vigil
A candle for Alice
You also loved a good sausage, Dad maintains it was because of your German heritage. And croissants! Oh my! You knew exactly how many were on the table and what was left over, but we always kept a portion for you….. Yes, you were a dog of good taste always, but your old age meant a much stricter diet. A far cry from early days in California where you started the day with a breakfast of cream cheese on toast,,,,
While I bake these coconut biscuits this evening, the kitchen is so quiet. You usually make the rounds while I am in here, clattering through, nose to the ground, hovering any fallen crumb. How I will miss your big, sweet presence, dearest Alice- you had a post at every home we lived in, where you could watch me in the kitchen. My true gourmand. May you start your mornings with a pile of croissants and eat many a fine sausage for dinner in doggie heaven. Adios, sweetest girl.
Our perfect sweet girl Alice
Comfort Coconut Biscuits
1 cup self-raising flour
1 cup sugar
1 cup desiccated coconut
½ cup melted butter
- Mix all ingredients together with a fork or wooden spoon.
- Place teaspoons of the mixture onto buttered cookie sheet and bake for 12 mins at 180c depending on your oven.
I thought I’d stay on board the whole food processor easy biscuits thing, and add a recipe on the heels of the parmesan biscuits recently posted.
These are equally easy to make- and why would you ever buy a packet of shortbread when you can make them so easily? From a block of butter, some flour and icing sugar, you can make a wonderful gift too; the next time you are thinking of a present for a hard to buy friend, Izzy, make up a batch of these!
Saw the Chuck Close exhibition today- it was good being at the water on a sunny day with so many people about. There is a huge P&O ship parked next to the MCA-quite a sight in the middle of the city! I don’t know if I’ll ever get used to seeing these huge ships, right in town!
- 100 grams icing sugar
- 200 grams plain flour
- 100 grams cornflour
200 grams softened unsalted butter
Preheat the oven to 160°C.
Put the icing sugar, plain flour and cornflour into the bowl of a food processor and give them a whirl.
Add the softened butter.
Process again until the soft mixture begins to form a ball, loosely clumping around the blade.
Turn this out on to a buttered cookie tin and press to form an even layer.
Using the tip of a sharp knife cut the pressed-out shortbread into fingers.
Using a fork, make little holes in each marked-out biscuit.
Put the tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still.
Remove the tin from the oven and cool for 10 minutes or so. Store the pieces in an airtight container.
I’ve really welcomed this quiet long week-end. We’ve all been so occupied with lots of ‘family business’. Thank you everyone for the perseverance getting it all worked out and happening. Izzy, I know you fretted at not being right here in the thick of all the action, but believe me, your timely messages and cheery voice on the phone were more support that you probably know. You certainly did you bit from Melbourne, actioning a bunch of plans from there.
Now Little C is in snowy New York, catching up with high school friends and doing all her art related things, and Dad is on his amazing ski adventure. May they stay safe and well while they travel.
I cooked the plum cake again yesterday for a lunch with friends in the most charming back courtyard in Annandale. And Anzacs, of course, it being Australia Day and all.
Also, I whizzed up these parmy biscuits a few times over the Christmas holidays, Your sweet cuzzie T and her hubby are quite into them. I’ve made them to serve with demitasse cups of chilled gazpacho, rolled them in cumin seeds for a bit of spice, and chopped rosemary into the dough too. A bag of them even made their way to the ski slopes of Aspen! There’s really no wrong way to make them, or taste them! The nice thing is that when you’ve rolled out the dough, you just wrap the extras in some baking paper and refrigerate: then its all ready to slice onto a baking tray for next time!
1 cup (250g) plain flour
1 tablespoon cornflour or rice flour
1 ½ cup (120g) finely grated parmesan
1 teaspoon sea salt flakes
150g cold butter, chopped and 1 tablespoon milk, plus extra for brushing
Preheat oven to 180°C (355°F). Mix flour, cornflour, parmesan and salt in a food processor and process until combined. Gradually add the butter and with the motor running, process until the mixture resembles fine breadcrumbs. Add fennel seeds or cumin or chopped fresh herbs and milk, and process until a dough forms. Turn out onto a lightly floured surface and roll out to a 15cm log. Wrap in baking paper and refrigerate for 30 minutes or until firm. Slice into 5mm rounds and place on baking trays lined with non-stick baking paper. Brush with extra milk if desired. Bake for 12–15 minutes or until golden. Makes 20.