Roses in Winter

Hi, how are you all doing? Hope you are having a good week.
Some ladies have asked me why I still have roses in the middle of winter.
The reason is our winter is reasonably mild and there's been sunshine even though there has been dark and cloudy rainy days.
I think the combination of sunshine and water is a pretty good recipe for flowers.

I have been bringing them in for the vases.

Things are still green outside, not as many flowers though.

I've been blessed with all these roses. This one below is called China Doll, I have it as a Tree Rose. It always has multiple blooms on each single branch , never just single flower or two.

You can see it clearer here.

Some more photos, hope you like them.........

Till next time! Have a great week!

Anzac Biscuits

I've been baking Anzac (stands for Australia and New Zealand Army Corp) biscuits numerous times this last month.
My kids simply love them and consume them at lightning speed.
Fortunately they are so easy to make.
So I thought I would share the recipe here,
this recipe is taken out of one of the Women's Weekly's mini cookbooks named "Biscuits and Slices".

Anzac Biscuits

For better result, use traditional rolled oats rather than quick-cook rolled oats.

1 cup (90g) rolled oats
1 cup (150g) plain flour
1/2 cup (110g) sugar
3/4 cup (65g) desiccated coconut  (I don't use this as someone in my family doesn't like it)
125 g butter
1 tablespoon golden syrup
1 teaspoon bicarb soda
2 tablespoon boiling water

Combine oats, flour, sugar and coconut (if using) in large bowl.
Combine butter and golder syrup in a small saucepan, stir over heat until butter is melted.
Combine soda and water, add to butter mixture; stir into dry ingredients while mixture is still warm.
Place heaped tablespoons of mixture on oven tray lined with baking paper, 5cm apart, press down lightly.
Bake in a slow oven (160C) for about 20 minutes or until golden brown.
Stand biscuits 5 minutes to cool on tray to give time for biscuits to solidify.

Enjoy!