The best of the Queenstown!

After an exhausting day skiinig the Remarkables, rejuvenating our tired muscles with a bit of retail therapy was in order.


A day in Queenstown...

WHAT IS THERE TO DO?


Sip coffee, eat, browse sassy shops and classy fashion stores, at classy prices too.

We only succumbed to buying some souvenirs which were bound to be gifts, including one interesting rude finger toy and were not tempted by the over-inflated prices.

The shopping precinct at Queenstown is small enough to walk around in a few hours, and if you take it in in the afternoon you can then walk the short distance to the Gondola resturant complex located up on the very prominent hill

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Shopping areas

 

Harbourside  Beach area

 But we did take full advantage of the free attractions in the area, being the viewing of spectacular lake and enjoy its idyllic waterside location .... Why not?

 

Lake Wakatipu

15,000 years ago during the last ice age, a huge glacier moving from the north west carved out what is now Lake Wakatipu. The lake is relatively thin, but the mountains run straight into the lake, forming a deep canyon, 399m at its deepest point.
Lake Wakatipu is the second largest lake in the Southern Lakes District, covering 290 square km. At its widest point Lake Wakatipu is five kilometers wide, and the total length is 84km. 

You can even take various cruises including the "Lady of the Lake" which really gives you an idea of this wondrous piece of nature.

 After one is sick of retail therapy, one can stroll a short kilometre up the hill, there is only one very prominent one, which you can't fail but see.

At the base of the Skyline Gondola which takes you to a mountian top resturant, is a Animal education centre where you can learn more about the elusive Kiwi.

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Surprisingly, sheep were grazing underfoot as we travelled up in the Gondola capsule.

Views were getting better all the time. One can see that Queenstown is a tourist town.

The Remarkables hiding under cloud...

Up we go... from inside the capsule...There has been a Gondola here for many years, in fact we met a couple who were revisting the Gondola ( their first visit was 40 years ago)

Queenstown Skyline Gondola Bungy.

Probably Queenstown's most famous thrill-seeking activity is bungy jumping (also known as bungee jumping), where a long elastic cord is attached to the ankles or harness, and the person jumps off a large height. New Zealand was brought to the forefront of adventure sport when AJ Hackett opened the first commercial bungy jump from the Kawarau Bridge, 43 metres (141 feet), over the Kawarau river.


The Queenstown area houses three bungy sites, apparently the jump off the top of the gondola was moved around the mountain due to the graveyard below, and the inappropriate screaming during burials... This particular jump starts 400m, that's 1300ft! over the city, and you can choose to jump normally, or swing over the township, night or day.
Bungy jumping was inspired by David Attenborough's 1950's footage of the land divers of Pentecost Island Vanuatu, who tied vines to their ankles and jumped off tall platforms as a religious ceremony to bring a good harvest.

Luge ride, which is really a modified go cart hurtling slowly down a pre defined track.

Beware the Luge rides close at 5pm so if you plan to do the luge before dinner, arrive early.

The weather was closing in

Accomodation:
Mercure Hotel Queenstown
This hotel is located out of the main shopping area, a long walk from the town centre, but wonderfully located on the lake and includes some really pretty views out from the Dining room window. The shame is that this dining room is only used at nighttime, when you won't see much ... except black water and a few nightlights!!

If you stay at the Mercure and want meals after hours, you can eat at the bar which really has just some light adult orientated snacks or order Room service. I chose the cheapest item on the Room Service menu which was Garlic bread and it came covered with a stainless steel warmer cover, with tomato sauce spill congealed on the inside as if it had not been washed.... Reported it to the Kitchen staff and on departure, was slapped with an additional charge, so mentioned the congealed Tomato sauce and the fee was waived. At least they did that right.

You will have to taxi to and from the main centre if you stay here, but the desk staff are helpful and the views are wonderful.They have a gym,  with a view, a sauna and swimming pool which on account of the prevalence of rain in Queenstown, is not very often used, and is located in the inner grounds of the complex.

Time to leave Queenstown... early morning on Lake Wakitupu. 

The last long look at the Remarkables finally peeping out from behind the cloud. Why could they not have shown their face when I was up at the veiwing platform at the Gondola.??

Maori Legend

The Maori legends state that the giant Matau was burnt to death in his sleep after he abducted a chief's daughter, burning a massive hole in the ground and melting the ice and snow of the surrounding mountains, forming the lake. The lake is a large "S" shape, like a giant, curled up and sleeping on its side. Matau's head rested at Glenorchy, at the north of the lake, and his feet south in Kingston. Queenstown sits on Matau's knee.
One of Wakatipu's mysteries is the rise and fall of the lake by about 12cm (5") every five minutes. Legend states that a Giant's heart is impossible to destroy, and causes this rise and fall, while science says it is due to fluctuating atmospheric pressures. But across the lake from the town below Cecil Peak is a little island visible only from up close, from above, or from a different angle. Some say Hidden Island is the still beating heart of the Giant Matua...
The Maori people first inhabited the area in a search for food, ponamu or greenstone, and the flightless Moa. The north of the Lake is one of six of the country's main sources of greenstone.
Something to ponder about....

Merry Christmas for 2010

And so this is Christmas.... with fake candy teeth and silly hats, and those corny jokes inside the bon bons... It is so commercial, yet everyone does it... so everyone must love it...

I hope it is a special day filled with unique memories for you all.... It really is about what you give, not what you recieve!!

Mint leaf or Chocolate freckle tree.. Good edible activity for children.

 

When my children were young, we always had time to prepare some special kid friendly treats. Even my 18 year old exchange student liked this one....

Make a quick edible Xmas tree with the following recipe. You need icing sugar, ice cream cones, some lollies and and egg white.

This is great if you want to keep younger primary or preschool kids amused during the holidays.... You can even coax those totally uninterested in cooking to participate as it involves sweets! Good for talking and learning about measuring and weighing, heavy light

Children will have fun making and spreading the icing, making the star and then ultimately eating the finished product!!! The recipe could be adapted to more healthy variations, using nuts or fruit!

Mint Leaf Xmas tree
1 egg white
1 1/2 cups icing sugar
6 ice cream cones (triangular pointed variety)
400g mint leaf sweets or similar sweets
silver cachous

Sift icing sugar into bowl. Place egg white and 1/4 of the icing sugar in bowl, beat with electric mixer till well combined, add remaining icing sugar in 3 batches, beating well after each addition. Icing should be stiff but spreadable.
Cover icing with  a damp cloth.

Join three long triangular ice cream cones together using a little icing sugar between each one.
Repeat with remaining three cones.
Starting at the base of the the cones, spread icing over one third of cone.
Place a row of mint leaves around base of cone.
Spread more icing over middle of cone.
Place a row of mint leaves around cone, overlapping the first layer.
Spread remaining cone with icing.
Continue arranging rows of mint leaves around cone until about 6 or 7 rows are formed altogether .
Leave a little space at the top. Cover top with silver cachous.
Repeat procedure with remaining icing, cones and leaves.

Sprinkle extra icing sugar over trees.


 VARIATION:

Chocolate Freckle Tree

1 egg white
1 1/2 cups icing sugar
Green food colouring
250 g chocolate freckles or similar sweets

small piece white cardboard
glue
silver glitter.

Sift icing sugar into bowl. Place egg white and 1/4 of the icing sugar in bowl, beat with electric mixer till well combined, add remaining icing sugar in 3 batches, beating well after each addition. Icing should be stiff but spreadable. Colour with food colouring to simulate the Christmas tree.
 

Cover icing with  a damp cloth.

Method:



Join three long triangular ice cream cones together using a little icing sugar between each one.


Repeat with remaining three cones.







Starting at the base of the the cones, spread icing over one third of cone.



Place a row of freckles around base of cone.

Spread more icing over middle of cone.








Place a row of freckles around cone, overlapping the first layer.

Spread remaining cone with icing.






Continue arranging rows of freckles around cone until about 6 or 7 rows are formed altogether .











Leave a little space at the top.








Cut out a star shape with cardboard, spread with glue and sprinkle with glitter. Spread back of star with icing, and place on tree.




This recipe can also be made with White chocolate truffles and cream cheese or peanuts and coconut....you are only limited by your imagination!! Something for our stomach to ponder about in the silly season!

Meaning of Jul / JOl....Norwegian an Danish traditions...

Christmas In Scandinavia

Jul or jol is the term used for the Christmas holiday season in Norway. Originally, "jul" (or "jol") was the name of a month in the old Germanic calendar, corresponding roughly to the time from mid-December through mid-January, and the concept of "jul" as a period of time rather than a specific event, prevails in Norway.

Whereas the start of "jul" proper is announced by the chiming of church bells throughout the country in the afternoon of December 24, it is more accurate to describe the season five week event, consisting of five phases: Advent, Julaften, Romjul, Nyttår, and Holy Three Kings' Day (Epiphany), which is the thirteenth, and final day of the season.

The modern day celebration is largely based on the Church year, but has retain several pre-Reformation and pre-Christian elements.
The main event in Norway, is Christmas Eve (joleftan/julaften) , when the main Christmas meal is served and gifts are exchanged. Songs are sung as you walk around the Christmas tree both in Norway and Denmark. Then the Julenisse visits with presents for the children...

According to Norwegian tradition, an elderly man with a long beard hangs out in local barns on Christmas Eve and wants to eat porridge (called grøt). Norwegians living on farms knew to put a bowl of porridge out in the barn, to keep the nisse happy and prevent him from causing mischief. Some people still believe in this.

In more modern times, the bearded man, called "julenisse," sometimes makes an appearance in Norwegian homes, and if he does, he brings gifts.

There have been classic songs written about the nisse, and nisse figurines are found in a wide variety of shapes and styles, used as decoration in the home.

But the classic fjøsnisse, the one that eats porridge in the barn, seems to be dying out in the minds of Norwegian children. Television, globalization and mass-marketing are replacing him with the American Santa Claus.

"The American nisse is here to stay," ethnologist Ann Helen Bolstad Sjelbred recently reported. Lots of children growing up in Norway today, she said, barely know who the barn nisse is, and expect the new nisse to bring them presents.

Meanwhile, the Norwegian towns of Drøbak, Røros, Longyearbyen and Egersund have each been claiming the Norwegian nisse as their own. Local politicians in Drøbak, south of Oslo, even passed a resolution declaring that their town is his official home.

It was in Drøbak, after all, that one of the first all-year "Christmas Houses" was founded, and the town even had an agreement with postal authorities to handle all letters addressed to either julenisse or Santa Claus.

Egersund, on Norway's southwest coast, won the honors.

On Christmas Eve, traditional dishes are served, based regional differences in cuisine and accessibility.

In Western Norway and Northern Norway, Pinnekjøt(t) (steamed, salted and dried ribs of mutton) is the more common dish, whereas in Eastern Norway, pork rib roast is more common.

Other traditional foods exist as well, without enjoying the same amount of popularity, such as Smalahove (mutton head), Lutefisk, fresh boiled cod, rakfisk, medisterkaker and medisterpølser (dumplings and sausages made of minced pork meat), and more recently turkey.

Eating porridge, a one-time staple of Norwegian cuisine, with a single almond in it, is a widespread custom, and whoever gets the almond wins a prize. A bowl of porridge is, according to tradition, also put out to the unpredictable Nissen, the Norwegian equivalent of a guardian spirit. In Denmark, this rice porridge is also served, but is called Ris ala mande... and is really delicious. Once again, the person that finds the whole almond gets a special prize or gift. If you find you have the almond, you secretly hold it in your mouth until the end so as to hold the suspense!

Brewing is closely associated with the preparations for the Yule season, and most Norwegian breweries release a traditional beer, juleøl, which is darker, stronger and has more flavour than the common Norwegian lagers. Breweries also produce a special soda, known as julebrus. Akvavit is also a common digestif to accompany the heavy, and often fatty, meals. In Sweden, Glogg. a special mulled wine, is the special Christmas drink.






Norwegian tradition prescribes seven kinds of julekaker or jolekakor, pastries and coffee bread associated with Christmas. However, no authoritative list exists, and there are great variations. Ginger bread and ginger bread houses are common, in Denmark and Norway, and decorated with sugar frosting, ginger bread cookies are sometimes used for decorating windows and the Christmas tree as well.

An old tradition, perhaps with reference to the Wild Hund, is for children to dress up and pay visits to neighbors, where they receive candy, nuts and Clementines in return for singing Christmas carols. Traditions vary throughout both countries.

Tradtions that many Scandinavians and their descendants continue to uphold and modify. Something to ponder about at Christmas.....

Home baked Biscuits or are they Cookies?

What is better than a cup of tea and a nice home baked treat? Today I made a new recipe....
Lemon Butter Biscuits... or Cookies shaped with Christmas cookie cutters.



Cookies is an American idiom that is creeping slowly and surely into our language. I don't like that.
I associate cookies with American girl guides and the blue woolly thing seen on Sesame street, or is that Elmo?
Whatever, I call them Biscuits and Biscuits they will be...or I will deign to call them bickies, to quote the vernacular in this household and suburb...

I used some Christmas star and tree shapes to make it an appopriate gift for a friend.
(The batch made around 40 bickies)




Wrap a few in cellophane with a Xmas ribbon on an old/new decorative ceramic plate and you have a inexpensive and individual gift for someone.


Here is the recipe if you want to try:

LEMON BUTTER BISCUITS/COOKIES
Preheat oven 180 degrees

120 g butter, softened
1/2 cup sugar
1 egg
1 1/2 cups plain flour
1/2 tsp baking powder
2 tbspn fresh lemon juice
1 tsp lemon zest
pinch salt
Granulated or Demerara/Icing sugar for decoration

Cream butter and sugar in electric mixer till lift and creamy.
Beat in egg.
Mix in flour, baking powder, lemon zest, lemon juice, and salt.

Cover and refrigerate for 2 hours or until firm.

Roll out dough a small amount at a time, to 1/4 inch thickness on a well floured board.
It seems to work better if you leave the rest of the dough in the fridge while you form each batch of bickies!!
Cut with Cookie... (there is that word again)  cutter and place on lined baking tray.

Bake 10-12 minutes at 180 degrees.
Cool for several minutes before turning out.

Quick Christmas craft Table decoration

 

Want to make a quick and easy Christmas idea that you won't be embarrassed to have on the table... try this..

A quick and easy table decoration you can do with children....

You will need:

1 polystyrene cone form (available from craft or fabric stores)

3m length of fabric or ribbon cut on the bias

Ribbon to decorate

Buttons sequins embellishments

Craft glue

Spray fixative 

Step 1

 Begin by spraying the form with a fixative or adhesive, and then dabbing small amounts of craft glue on to the bias fabric. Slowly wind around the cone form overlapping as you get closer to the top.

Step 2

Add decorative ribbon as much or as little as you like.

 

Step 3
 I had to add some contrasting ribbon at the top, and finished it off with a bow.


Like here:

Step 4  

Final touch is to add some decorative embellishments, but buttons or sequins will do just fine.

There you have it. A table decoration you can make with your children in 1/2 hour.

Have fun and please post any photos of superseded versions you have made!! We all can benefit from shared inspiration. Something to ponder about.....

On the way to Cromwell.....the Lindis pass

 

On route to Queenstown, at Omarama and the spectacular Southern Alps

A full 8 hour bus trip will take you from Christchurch to Queenstown, via Mt Cook for lunch or not.. You will need back up batteries for your camera if you are anything like me, snapping gorgeous pictures of the snow capped Southern Alps...

One of the locations for the Lord of the Rings movie trilogy.

 

 

 

 

 

Apparently the local farmers were called in to provide extras for a scene involving a large number of horsemen and a battle charge type stampede....
But each day the weather and light was not suitable, and Peter Jackson pulled the plug on the filming. The poor farmers could not afford to be away from their farms for days on end, twiddling their thumbs, so in many cases their wives stepped in and provided the extra horsemen, so when you think you are witnessing a cavalry charge of men, think again!!!

Approaching Lindis pass, and look at that road.... Norwegian "Trollstigen" eat your heart out..

The Lindis pass

This pass is often closed due to bad weather conditions and can have black ice, making driving treacherous at the best of times. The traffic queues up and oftentimes, people waiting will walk around collecting piles of rocks which they turn into cairns, or Norwegian trolls... another parrellel with Norway.

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The snow gets thicker and heavier in the midst of the Lindis pass

I felt like I was in Iceland again...

Our poor Japanese speaking guide had a very sleep audience... they were all nodding off... jet lag I guess.

Then Andrew brings us to Lake Dunstan... Beautiful... we are almost at Cromwell.

largest Pine cones ever seen by me.

 Tea stop at Cromwell... buy your fruit for breakfast here at good prices....almost home now...

CROMWELL AND LAKE DUNSTAN

Lake Dunstan was created when a river was damned so the old township of Cromwell was moved, and the locals rehoused. The ski fields of Queenstown are a managable driving distance away ( 50 minutes to The Remarkables, 40 minutes to Wanaka)

 Activities for individuals and groups who prefer to explore and experience places at their leisure include four-wheel driving the many hill tracks, trekking and mountain biking, visiting the Central Otago vineyards, exploring the old stone buildings, the Information Centre and Museum and Old Cromwell Town, and discovering the old mining landscapes. Organised activities include guided fishing trips on Lake Dunstan, four-wheeled drive tours, golf all year round on the 18-hole championship course, snowmobiles in the winter, orchard tours, the wine trail, jet boating the Kawarau or Clutha Rivers, or guided tours to historic and scenic sites.

The Destination or the Path....

That old adage... Life is a journey not a destination! Have you heard it?

I have been pondering my journey, my path.... I started out so keen, enthusiastic, running and jumping along the way, none too concerned about potholes, obstacles, hazards along my path. I tended to follow the path where it took me, not concerned too much with the destination ahead.

I chose a several paths that did not turn out to be thoroughfares, but dead ends, others that were u turns, still others that were filled with darkness and so turned back towards the light.
Family responsibilities allow you the luxury of a rethink.

Again and again I have taken paths, convinced that my future destination lay ahead. Some time down the track, the jouney became so arduous, the scenery so different to what I had envisaged, that once again I had to admit, this was not the path for me.  And now, I am shortly to take a new path, a divergent pathway, hoping and crossing my fingers that this path is an enlightened one, and I will grow stronger with the obstacles laid before me. That I will not trip and fall, but rather will be content and anticipate problems.

I have learnt many things and accumulated much knowledge on these past paths that I have tread. But would it have been better to be a virtuoso of one path, or adept at the many potholes of the few.... Have I bettered my experience or others for taking a multitude of paths? In the end we all reach the destination and the imprint in history will be the judge.....


this is something I have been pondering about....
I wish you luck on your journey and may our paths cross someday....

Spring bllms into Action

Gardenia blooms.... my favourite flower!



Yes it is Spring here in the subtropics. Well to tell you the absolute truth, it has been for quite a while. Spring comes early, disguised as late winter and does not leave till Advent. But I can tell that the friendship between me and Spring is fading.... as the humidity levels rise. At first the temperatures are wonderful, moderately warm, no ice cold toes at nighttime. Spring usually is predictable fine weather but this year it has been different. Rain, or at least many overcast days interspersed with sunshine.... I am in my element.

Flowers in my garden!


You see I have energy level that are infintely correlated with the temperature and humidity levels.... I have much more energy in winter and with temperatures below 25 degrees. Once the mercury rises, so does my temper and the energy levels accordingly decline....

Therefore, I try to make the very most of the wonderful Spring days, with all the flowers. Unfortunately, the weather gets too hot for many plants to continue flowering past xmas.... they simply wilt and wither from lack of water and a constant thirst. Rather like me, and now I must go quench my thirst... humidity is up past 71percent....

Does everyone feel like this? The people from the colder climes and temperate areas of the world seem to crave hot weather but not me....is this something to ponder about...?

Banana Honey Almond Smoothie - guilt free and good for you. How to make Almond milk

Banana and Honey Almond Smoothie

3/4 cup prepared almond milk

1 tsp vanilla extract 

I whole egg

1 ripe banana

1 tsp cinnamon

freshly grated nutmeg from the nut to garnish.

Blend together and sprinkle the nutmeg on top.... So delicious you will want to have another

.
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Guilt free Banana Smoothie with Almond Milk

 The Almond milk was a great success. No cholesterol, No lactose, and no cow' s milk stomach cramps.
Almonds and almond oils have many nutritional and theraupeutic benefits.
Wiki tells us:

The sweet almond contains about 26% carbohydrates (12% dietary fiber, 6.3% sugars, 0.7% starch and the rest miscellaneous carbohydrates), and may therefore be made into flour for cakes and cookies (biscuits) for low-carbohydrate diets or for patients suffering from diabetes mellitus or any other form of glycosuria. 

Almond flour is gluten-free and therefore a popular ingredient in place of wheat flour for gluten-sensitive people and people with wheat allergies and coeliac disease. A standard serving of almond flour, 1 cup, contains 20 grams of carbohydrates, of which 10 g is dietary fibre, for a net of 10 g of carbohydrate per cup. This makes almond flour very desirable for use in cake and bread recipes by people on carbohydrate-restricted diets.

Almonds are a rich source of vitamin E, containing 24 mg per 100 g.^[19] They are also rich in monounsaturated fat, one of the two "good" fats responsible for lowering LDL cholesterol.

Claimed health benefits of almonds include improved complexion, improved movement of food through the colon (feces) and the prevention of cancer

Further information about the health benefits from
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20
is precised here:

"In addition to healthy fats and vitamin E, a quarter-cup of almonds contains almost 99 mg of magnesiumpotassium. (that's 24.7% of the daily value for this important mineral), plus 257 mg of

Magnesium is Nature's own calcium channel blocker. When there is enough magnesium around, veins and arteries breathe a sigh of relief and relax, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body. Studies show that a deficiency of magnesium is not only associated with heart attack but that immediately following a heart attack, lack of sufficient magnesium promotes free radical injury to the heart.

Potassium, an important electrolyte involved in nerve transmission and the contraction of all muscles including the heart, is another mineral that is essential for maintaining normal blood pressure and heart function. Almonds promote your cardiovascular health by providing 257 mg of potassium and only 0.3 mg of sodium, making almonds an especially good choice to in protecting against high blood pressure and atherosclerosis"

To make Almond milk:
1. You need a bag of organic almonds, add water to cover and soak for at least 8 hours. **Do not use bitter almonds as the milk could, like apple seeds contain cyanide!!***

2. Drain and rinse the almonds till water runs clear. Then add the soaked almonds to a blender or food processer, with water to cover. You may like to adjust the volume of water added for personal taste. If you use a blender you add water to the maximum level.

This link below has some handy information on how long to process/blend the almonds and water.
http://hi-rawkus.com/recipe/almond-milk/

 "It may take a bit of trial and error to gauge how smooth the pulp should be. If the almonds process for too long, the pulp will be superfine and require more time and effort to strain. However, if the almonds don’t process long enough, the milk could end up watery instead of creamy. After you’ve made almond milk a few times, you’ll get the hang of it."

3. I use a teatowel to strain the milk from the pulp, but if you wish, you can buy a commercial nut milk bag to separate or strain the pulverised almond and water solution. A teatowel or pair of nylon stockings will work just fine. the milke should be mildly sweet unless you have added too much water in the first place of the nuts have not soaked for long enough.
4. You can sweeten the milk by adding Vanilla essence, dates, or bananas, but I tend to do this at a later stage when preparing a drink/smoothie.

Once again the link above gives us some useful information at this stage of the process

 [Add] "1 very large date (or 2 medium "dates), pitted. One very large date is equal to about one tablespoon, as are two medium dates.If your dates are not soft and pliable, you can soak them in a small amount fresh water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually soften up somewhat after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method.

You may notice the nut fat and water separate. That is completely normal. Just give the almond milk a gentle shake before you use it. No worries.

The leftover almond milk pulp can be either used immediately or reserved for later. If you are not able to utilize the almond milk pulp right away, you have a few choices as to how to store it for future use. It can be stored in an airtight container and kept in the refrigerator for one to two days, or it can be kept in the freezer and thawed when needed. For long-term storage, it can be dehydrated until completely dry, ground into a fine flour, stored in an airtight container and kept in the refrigerator.

Use the left over almond milk pulp for making breads, crackers, cakes, cookies, burgers, wrap fillings, salad croutons, cereal, and just about anything else you can imagine. Using the pulp instead of ground whole nuts gives a wonderfully light texture to your creations."

I will add a couple of recipes in the next few days in which I use almond meal. ( nice desserts)
But now, for the smoothie...


A guilt free smoothie is something to ponder about....