Spend 5 days with us on journey-based paddles and experience some of the best paddling locations in southern and eastern Victoria. For only $395 for 5 days' tuition this is a great bargain (minimum and maximum numbers apply).
Once you have made payment we will send you a coupon code for a discount on camping equipment: tents, stoves, pot sets, sleeping mats and bags, water bags etc
Navigation and route planning to compensate weather conditions and tidal influence (where applicable)
Please be aware that we ask participants to make their vehicle available to assist with car shuttles if necessary.
Meet: 8.30am, location to be confirmed, somewhere in southern Gippsland. Location will firm up in week prior to the programme.
Accommodation: Stay tuned! Weather dependant - will be a mixture of commercial camp grounds and National Parks (cost not included).
Equipment: Participants will need to bring their own kayak and personal kayaking equipment, dry bags, sleeping bag, sleeping mat, rain jacket, rain pants, change of clothes, cooking and eating equipment and 2 person tent. Hire of kayaks and camping equipment can be arranged at extra cost.
Food: BYO food. We can offer some menu suggestions. Bring food with you - we will have a session on stoves and cooking as part of the program. There are opportunities to shop for anything you need while on the program and we will have a meal out at least one night so bring some extra cash.
A gear list will be provided as part of your Registration package, but here are some ideas for preparation for overnight kayaking trips and the type of gear that we use and recommend:
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Our transportation director, Mr. Randy Shaw, presented Mr. Glenn May with a plaque for his 40 years of service to the East End School District. We appreciate you, Mr. May!
When weather conditions make it dangerous for school buses to run, radio and television stations in our area will be notified and they will announce school closings as early as possible.
In case of sudden inclement weather after school begins, please have a plan arranged for your child in the event that weather conditions cause school to close early.
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Make sure to read to the end of this post to enter to win a month’s supply of EatStrong snacks! Healthy Snack Wednesday is nearing an end. If you remember, this little project was started at the beginning of January Continue reading Healthy Snack Wednesday: Recipe Feta Beet Dip & EatStrong Giveaway!→
Posted in Recipes	| Tagged appetizer, beets, chips, Contest, dip, eatstrong, energy bar, feta, free, giveaway, granola bar, healthy, nuts, pot luck, recipe, side Dishes, snack, vegetarian	| 30 Replies
Eating well shouldn't be a chore, but a pleasure! I offer nutritional information, hints and recipes to spark some ideas on how to make your meals healthy and delicious.
I've spent years researching nutritional information, food ideas and recipes, because cooking and eating - especially with family & friends - are some of life's great pleasures. And guess what- healthy food doesn't have to be boring! It can be exciting and delicious!
Yesterday was a grey, cool day, and I was feeling rather low thanks to my chronic illness, which flared up again recently. Mid-afternoon I found myself craving old-fashioned British style comfort food from my childhood. The craving was so strong I could almost smell and taste my grandmother’s wonderful treacle tart, which seemed to hover just the other side of my window glass.
Coming from British background, and with a Scottish grandmother who cooked most of our meals and was a dab hand at perfect light pastry, our food was solid, hearty meat and vegetable dishes, followed by the most delicious cakes and puddings, pies and tarts imaginable.
Shaking myself awake, I considered what comfort food I could have, given that I can’t have treacle tart, for a myriad of reasons connected with the dietary restrictions of my illness. Plus the fact that a whole treacle tart is way too big for one person!
So I went browsing through my recipes, and knowing that I’d be finishing the last of the delicious garlic and rosemary roast lamb - a comfort food I wrote about before – I decided on basic baked egg custard, creamy but not bland, making good use of the oven, which could reheat the lamb and roast vegs under the custards.
Baked egg custard was staple pudding of my late 1950s childhood, and I learnt to cook it by the time I was 10. It’s high in calcium and protein, plus vitamins A, B, C and D, phosphorus and zinc from the eggs. When I had my children, it was a regular pudding, being nourishing and easy for small children to eat, while remaining delicious enough for adults to enjoy. It also went well with home-bottled or canned fruit. Of course that was a pudding for four of us, so in recent years I’ve adapted it to make two single servings.
*Any milk you prefer; I use soy, it’s a matter of taste, although almond or oat milk might be rather thin-tasting.
*** Since we didn’t have vanilla beans back then, I’m happy to keep using proper vanilla extract. If you prefer the pod/seed trick, infuse them in the slightly warmed milk for 10 minutes before adding to the beaten eggs and sugar.
Grease a 4-cup size dish and stand it in a larger baking dish. Beat together the eggs, sugar, cream and vanilla essence, until they are well beaten. Warm the milk to blood heat, and pour into the egg mixture, whisking them all together.
Pour the custard mixture into your dish and top with ground or grated nutmeg. Fresh nutmeg smells divine as you’re grating it, and the ‘megs’ keep in an air-tight jar forever. Carefully pour cold water into the larger baking dish, to bring it halfway up the sides of the inner dish.
Bake in the middle of a 150C (300F) oven for about 40 minutes, or until just set. It’s easy to overcook – take the custard out while still a little wobbly, as it will firm up. If your oven is fan-forced, set the temperature 20 degrees cooler.
To make individual servings, divide the custard mixture between 4 1-cup ramekins, stand in cold water as before, and bake for 25-30 minutes until just set.
Still on comfort food, here’s a rich, most, almost fudgey chocolate cake, still using the basic ingredients of the 1950s and early 1960s, before cake mixes and chocolate chips. It’s a tweaking of one put out decades ago by Cadbury cocoa. Like all my baking, this can be made with gluten-free flour. Just take care when mixing the flour in, as it’s harder to mix through completely than wheat flour.
In a large saucepan, place the water, sugars, butter and cocoa. Heat this mixture gently, stirring until the butter and sugar have melted and the whole mixture comes together as a glossy dark brown liquid. Then bring to the boil and simmer for two minutes. Take it off the heat and immediately stir in the bicarb (baking soda). The mixture will froth up, which is why you need a large saucepan to contain the volume. Leave to cool for 20-30 minutes.
Meanwhile, heat the oven and grease a 20cm (8 inch) cake tin. Sift together the flour into a large bowl, beat the eggs.
When the cocoa mixture is cool, alternately stir in the sifted flour and eggs and mix together until blended, but do not beat.
Pour into your greased cake tin, and bake for 45-50 minutes, or until a skewer poked in the centre comes out clean.*
* I bake this in a square Pyrex casserole, so I reduce the oven temperature by 10 degrees, to prevent the cake overcooking. It will also go on cooking in the Pyrex for a little longer after it’s taken out of the oven.
I'm a 60 year-old health and science writer, in denial about my age, but learning to accept and adapt to the challenges life keeps throwing at me.
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