On Friday night, TraderVic and I went out with some friends to the Heidelberg Theatre Company's (HTC) production of Oscar Wilde's fabulously witty play: "The Importance of being Earnest." It is the HTC's 50th anniversary this year so they are putting on some great plays. So far this year we have had "A Lion in Winter" and "An Inspector Calls" and now the Wilde play. Next up is the iconic Australian play "Summer of the seventeenth doll" and the final play of the season will be one of my favourites "Arsenic and Old Lace". I can't wait! Here are some pics of the fabulous actors from HTC's production. For an amateur theatre company they have excellent actors, gorgeous costumes and absolutely wonderful scenery and props.
The other night, DS2 was kind enough to make me a cup of tea - lovely boy. However, it was not so lovely when he accidentally spilt it on my arm (it was freshly made so the tea was boiling hot!). To cap it off, DD and DS2 thought my reaction of squawking like a strangled bird was hilarious and were ROFL instead of helping me! Eventually, they realised that it was actually a bit serious and pampered me with icepacks, etc. Here is a picture of my burn - scroll down quickly past it if you get a bit squeamish at burns.
Now for my Happy Dance, I am part of the Santa Sack swap organised by the fabulous Cheryll from Gone Stitchin' and I have finally finished my Santa Sack for my partner Jeanette. I am quite pleased with myself as I took my ideas from a number of places to create a unique santa sack for Jeanette. I will be posting it tomorrow - I hope that she likes it (she gets to see it as soon as she gets it, so no worries with posting about it now).
This afternoon I had afternoon tea with Parsley and her daughter and a number of other blogging friends, thanks to Anne for "inviting" me to come along with her. I made Orange shortbread and had it with a lovely cuppa.
Here is the recipe, for those of you who would like to try it:
225g butter, softened
115g caster sugar
1 teaspoon grated orange rind
1 Tablespoon orange juice
225 g plain flour
1. Preheat oven to 180o C fan forced. Using an electric mixer, beat butter and sugar in a large mixing bowl until very pale. Add orange rind and orange juice. Beat to combine.
2. Sift flours into a bowl. Beat flours into butter mixture until a soft dough forms. Transfer to a lightly floured surface. Gently knead until smooth.
3. Roll dough out until 5 mm think. Cut into desired shapes. Transfer to a baking tray lined with baking paper.
4. Bake for 15 to 20 minutes or until golden and firm. Transfer to a wire rack to cool.
Instead of cutting out shapes, you could press mixture into a greased 20cm round cake tin and bake for 40 to 50 minutes or until golden and just firm.
... and just to finish, here is Furio showing his entirely feline lack of interest in the London Olympics. Unlike myself who got up early on a Sunday morning to watch the Opals beat Great Britain at Women's basketball. Later on, we were treated to seeing our first Gold medal win - the 4 by 100m freestyle relay in women's swimming. Yay! Aussie, Aussie, Aussie, Oy! Oy! Oy!