The Sara Henderson Trilogy.
From Strength to Strength*
The Strength In Us All
Some of My Friends Have Tails
These are 3 separate books, the first two written to stand on their own.
Unfortunately, the 3rd isn’t, and would at times be incomprehensible to
readers who had not firstly spent time with the previous volumes.
Sara and her husband had a high-flying life in some pretty high-flying
situations (Charlie was a pilot) when they decided to buy Bullo River, a
(very) large station in the Northern Territory. There they raised animals, 3
daughters and debt. It wasn’t until Charlie died that Sara found out how
much debt. The story of how she succeeded in getting out of debt is the
subject of her first book “From Strength to Strength”*. For her efforts she
was named Australian Business Woman of the Year (1991), and this book
was named the Book of the Year (1993).
The second book “The Strength In Us All” tells of how she coped with the
Award and its aftermath, and at the same time, kept running the business
side of the property. One of her daughters took over the day-today details
of staff, stock, fences, vehicles, while Sara had a hectic regime of book-
writing, radio-telephone calls to bank managers, conferences, appearances
and interviews, all the time trying to reduce the horrendous debt Charlie
had accrued.
The final work is “Some of My Friends Have Tails”, and covers the animals
that kept Sara and her family company through her life, and some of the
human characters as well who had left an impression on her. It recounts
many a story from the outback and beyond, some humorous, some sad,
some ridiculous, some serious, all interesting involving the Hendersons.
All 3 works are extremely well written and easy to read. One wonders how
she manages to convey all the sensitivity and feeling in her writing whilst
retaining her chatty style.
These 3 books are now available in the Hampden Library. The second
book has information recently added to it about the author’s death in 2005,
the tributes paid to her, and the long-running legal case with one of her
daughters. (The second book also is not in as good condition as the others
and care is necessary in handling it.)
*(This book also available on audio tape read by the author, but is not in the Hampden Library.)
Friday, 23 March 2012
Saturday, 28 January 2012
Schola Cantorum in Hampden
I give you advance notice of a visit to Hampden of the Schola Cantorum of Christchurch and the Canterbury-Otago Consort of Viols.
They will spend the weekend of May 12th and 13th testing the acoustics of the Presbyterian Church in London Street, winding up the weekend with an all-in-together "Sing In".
This is a unique opportunity to hear a unique style of music, a style rarely heard in New Zealand.
The event will be themed on "John Hampden, - His Tymes, His Music".
Mr Ken Bridge will help fill in the weekend with a discourse on John Hampden, after whom our village is named. Was he a ratbag, or was he a patriot?Any further information, contact Trevor - 4394 887, or Alison - 4394 824, or members of the Presbyterian Church and Community Cultural Centre Committee.
That Rhubarb Cake at the Markets........
A couple of years ago there was a morning held at the Hall at which rhubarb in all its manifestations was presented. Recipes for rhubarb items were made available.
A couple of months ago I came across yet another rhubarb recipe - a cake and/or dessert recipe. The cake has been very favourably received by people attending the market and sampling it.
From North and South Magazine, a magazine available at the Library, I give you:-
RHUBARB CUSTARD CAKE.
This cake is best made in 3 stages.
The Custard
2 Tsp custard powder
2 Tsp sugar
1 tsp butter
1¼ cups milk
Combine all in a pot and gently make the custard over a slow heat. It needs to be thick, and is then cooled before making the cake.
Rhubarb Mixture
250g of fresh (or frozen) rhubarb cut into 1 cm pieces
¼ cup sugar
1 Tsp flour
½ tsp cinnamon
Combine and let sit for 10 minutes
Cake Mixture
150 g butter
¾ cup sugar
3 eggs
1½ cups flour (organic and stone ground for the perfectionist)
2 tsp baking powder
¾ cup milk
In a medium bowl cream butter and sugar until pale. Add eggs, flour, baking powder and milk, and gently fold together.
To assemble the cake, pour a quarter of the cake batter onto the bottom of a 21 cm buttered tin, and spoon half of the custard on top, then spoon half the rhubarb mixture on top of that. Pour over a third of what's left of the cake batter and top again with remaining custard, the rhubarb mixtures. Finish with the remaining cake batter being poured on.
Place in an oven pre-heated to 180ยบ and bake for an hour. Turn oven off but leave cake in for a further 15 minutes to complete the cooking process. Remove from oven and let sit for 10 minutes before turning cake out.
Serve as a dessert with sweet yoghurt or cream, or slice and serve with tea or coffee.
A couple of months ago I came across yet another rhubarb recipe - a cake and/or dessert recipe. The cake has been very favourably received by people attending the market and sampling it.
From North and South Magazine, a magazine available at the Library, I give you:-
RHUBARB CUSTARD CAKE.
This cake is best made in 3 stages.
The Custard
2 Tsp custard powder
2 Tsp sugar
1 tsp butter
1¼ cups milk
Combine all in a pot and gently make the custard over a slow heat. It needs to be thick, and is then cooled before making the cake.
Rhubarb Mixture
250g of fresh (or frozen) rhubarb cut into 1 cm pieces
¼ cup sugar
1 Tsp flour
½ tsp cinnamon
Combine and let sit for 10 minutes
Cake Mixture
150 g butter
¾ cup sugar
3 eggs
1½ cups flour (organic and stone ground for the perfectionist)
2 tsp baking powder
¾ cup milk
In a medium bowl cream butter and sugar until pale. Add eggs, flour, baking powder and milk, and gently fold together.
To assemble the cake, pour a quarter of the cake batter onto the bottom of a 21 cm buttered tin, and spoon half of the custard on top, then spoon half the rhubarb mixture on top of that. Pour over a third of what's left of the cake batter and top again with remaining custard, the rhubarb mixtures. Finish with the remaining cake batter being poured on.
Place in an oven pre-heated to 180ยบ and bake for an hour. Turn oven off but leave cake in for a further 15 minutes to complete the cooking process. Remove from oven and let sit for 10 minutes before turning cake out.
Serve as a dessert with sweet yoghurt or cream, or slice and serve with tea or coffee.
K-KITS for kids
The Library now has in stock K-Kits which are a combination of a book and Cd.
There are 4 in stock and more can be made available if there is a demand for them.
The ones we have are for children of pre-school age.
Mum (or Dad) puts on the Cd, and as the story is being told, the book gives the illustrations for the child to follow.
Thursday, 15 December 2011
Library Hours
The Usual Hours For The Library at the Hampden Community Hall Are::::::
Thursdays, 2pm to 4pm
Fridays, 2pm to 4pm, and
Saturdays, 10am to noon.
The Librarians look forward to your visit.
Thursday, 24 November 2011
Book Review: How to Care For Your Poultry.
How to Care For Your Poultry, by Nadene Hall and Sue Clark.
This book is comprehensive - probably the most ‘all inclusive’ book on
This book is comprehensive - probably the most ‘all inclusive’ book on
chooks yet published. And what’s more, it’s published for New Zealand
readership.
Nadene Hall is the editor of NZ Lifestyle Block magazine, and 5 years
ago saw the need for a contributor to the magazine to write specifically
about poultry, and to discuss with readers the problems that inevitably
arise. A poultry enthusiast and breeder (since age 14), who has also
been a farm manager for Tegel (which meant supplying 13 000 000 -yes,
been a farm manager for Tegel (which meant supplying 13 000 000 -yes,
13 million birds per year to the industry), threw her hat into the ring.
Sue Clark was thus accepted by NZ Lifestyle Block magazine as their
resident expert.
The two of them have collaborated in this production and the result is
an easy to read but most interesting 145 page manual that will help you to
keep a healthy and productive flock of birds. It also explains the limited
number of different breeds available in this country. To know whether you
are going to get a show bird, a meat bird or an egg bird (and not very often
does a bird have more than one of these qualities) you must firstly find out
does a bird have more than one of these qualities) you must firstly find out
about what’s available, and this publication contains all the information you’ll
ever need - including how to care for, feed, shelter and obtain your flock.
There are plenty of photos and diagrams, but not all photos are captioned.
At times, the fact that 2 people have written the book shows through, and
minor contradictions arise. It contains a full index enabling specific information
to be quickly located within it.
The book, though originally issued as a supplement to NZ Lifestyle Block,
is a publication of Fairfax Media. It is currently available from neither web-site
(although Fairfax is currently selling an Australian edition of the publication). It
can probably be ordered from reputable booksellers, ($19.90) and, of course,
is available at the Hampden Library.
Another rabbit dish
Fabian Rabbit (recipe contributed by Tracey)
1 rabbit ½ tsp salt & pepper
3 rashes bacon 1 Tsp worcester sauce
1 T brown sugar 2 Tsp flour
2 medium onions 1 Tsp vinegar
3 Tsp tomato sauce 1 c stock or water
Roll rabbit in seasoned flour. Cut bacon, fry & remove from pan.
Fry rabbit in bacon fat. Fry onions. Place in casserole & pour in
remaining ingredients mixed together. Bake at 300ยบC** for 2.5 hours.
**(Note: suspect this is meant to be 300ยบ F, meaning about 180ยบ C.)
Enjoy!!
Pappardelle or Tagliatelle with Rabbit Sauce
1 rabbit 2 rashes bacon, chopped up
1 onion, sliced some celery, cut in strips
clove of garlic ½ doz mushrooms
Fresh or dried thyme to taste (or majoram)
salt and pepper 1 Tsp flour
½ tumbler red wine or marsala
lemon juice & 1 tsp grated lemon peel
½ to ¾ pint hot stock or water.
Cut all the meat of the rabbit off the bone and slice into small strips.
In a thick bottomed pan melt some bacon fat and fry the bacon.
Add onion, garlic and celery. When these have browned a little
put in the strips of rabbit, mushrooms and herbs, salt and pepper.
Let the rabbit simmer for a few minutes, then add the flour. When
this has thickened, add the wine or marsala. Let this reduce
a little, then add stock or water.
Cover the pan, cook on a moderate heat for a good hour. The
mixture should resemble a thick sauce.
Before serving add the lemon juice and peel.
Cook the pappardelle (wide ribbon noodles) in plenty of boiling
salted water for 10-15 minutes. When cooked, put in heated
serving dishes, stir in parmesan cheese, and add the rabbit sauce.
1 rabbit ½ tsp salt & pepper
3 rashes bacon 1 Tsp worcester sauce
1 T brown sugar 2 Tsp flour
2 medium onions 1 Tsp vinegar
3 Tsp tomato sauce 1 c stock or water
Roll rabbit in seasoned flour. Cut bacon, fry & remove from pan.
Fry rabbit in bacon fat. Fry onions. Place in casserole & pour in
remaining ingredients mixed together. Bake at 300ยบC** for 2.5 hours.
**(Note: suspect this is meant to be 300ยบ F, meaning about 180ยบ C.)
Enjoy!!
Pappardelle or Tagliatelle with Rabbit Sauce
1 rabbit 2 rashes bacon, chopped up
1 onion, sliced some celery, cut in strips
clove of garlic ½ doz mushrooms
Fresh or dried thyme to taste (or majoram)
salt and pepper 1 Tsp flour
½ tumbler red wine or marsala
lemon juice & 1 tsp grated lemon peel
½ to ¾ pint hot stock or water.
Cut all the meat of the rabbit off the bone and slice into small strips.
In a thick bottomed pan melt some bacon fat and fry the bacon.
Add onion, garlic and celery. When these have browned a little
put in the strips of rabbit, mushrooms and herbs, salt and pepper.
Let the rabbit simmer for a few minutes, then add the flour. When
this has thickened, add the wine or marsala. Let this reduce
a little, then add stock or water.
Cover the pan, cook on a moderate heat for a good hour. The
mixture should resemble a thick sauce.
Before serving add the lemon juice and peel.
Cook the pappardelle (wide ribbon noodles) in plenty of boiling
salted water for 10-15 minutes. When cooked, put in heated
serving dishes, stir in parmesan cheese, and add the rabbit sauce.
Sunday, 20 November 2011
Rabbits in the Kitchen
At the September Market, Maurice Corish gave a demonstration of
how to cook rabbit; the rabbits used were prepared on site by Rick
Koehler. (Photos are at www.hamrakirag.blogspot.com)
Here are some rabbit recipes, including those demonstrated by Maurice:-
Rabbits in the Kitchen.
First, catch your rabbit! (Aunt Daisy, attr)
Some tips for the general cooking of rabbit.
Rabbit must be paunched immediately it is killed and eaten within 1 - 3 days.
1 When cutting up a rabbit, remove legs and the saddle. The bony rib
cage can be used for stock. A 1kg rabbit should serve 2 people, more if you
have a rich sauce or several side dishes.
2 Cook the legs and the saddle separately. Braise the meaty hind legs
in stock and aromatic seasonings and roast the saddle (loin) on its own
because the type of meat is different in both areas- like a chicken breast
and leg. Smaller, bonier forelegs can be cooked with the hind legs, or
reserved for soup.
3 Use rabbit legs as a substitute for chicken or paella or other dishes.
4 If you’re simply roasting rabbit, cook it to an internal temperature
of 150ยบ, slightly lower than chicken. You want a bare hint of pink remaining
because rabbit is so lean it will readily dry out if overcooked.
5 Strong seasonings will overpower the meat, so stick with aromatic
herbs such as thyme, tarragon and sage. Serve rabbit en brochette with
grilled vegetables and grains such as bulgur (cracked wheat) and polenta or pasta.
6 Since rabbit is considered game by most people, try in in a ragout
with wild mushrooms.
7 Though white wine is often used to deglaze the pan rabbit is sauteed
in, you can also use grappa (the fiery Italian clear brandy) and balsamic vinegar.
8 Rabbit liver is unusually large and delicious. Sear it on both sides in
clarified butter, leaving it pink on the inside. Then add a few shallots to the pan
with some wine, port or brandy and cook a few minutes. Process with a touch
of cream, salt, pepper and a pinch of allspice or nutmeg for a quick patรฉ.
9 What wine?? Light reds such as Beaujolais and Pinot, and full-bodied
whites such as chardonnay compliment a rabbit meal. So also does a
gewรผrztraminer or white Rhone.
Roasted and Braised Rabbit In Thyme Jus
1 rabbit - cut up Salt and pepper to taste
Flour 4 Tsp canola oil
1 cup of equal amounts of chopped carrots, celery and shallots
1 cup of white wine 1 cup of rabbit or chicken stock
1 bay leaf 4 sprigs of fresh thyme
Cooked pasta
½ cup of chopped tomato and 2 sprigs of fresh thyme for garnish
Preheat oven to 200ยบ
Season legs with salt and pepper, dust in flour and brown in half the oil in a
heavy skillet over moderate heat. Remove to a platter.
Add ½ the chopped vegetables to the skillet. Brown, and add ½ a cup of
wine, stock, bay leaf and thyme.
Add the cooked rabbit pieces, cover, and put in oven for 25-30 minutes.
Remove the forelegs after 15 minutes, cover and keep warm.
Meanwhile, season the saddle with salt and pepper and brown in the
remaining oil in another skillet over high heat. Remove saddle, add remains
of the vegetables to the pan, top with the saddle, and put in the oven for
about 6 minutes. Let rest 5 minutes in the pan.
Remove saddle, deglaze pan with ½ cup of wine and combine with the juices
from the pan the legs were cooked in. Cook down to ½ cup of liquid and strain
Put the cooked pasta in the middle of a platter and surround with the rabbit
pieces. Drizzle with the cooking juices and garnish.
Rabbit Tagine
2 rabbits, jointed 50 grams butter
2 onions, peeled and finely sliced 8 - 10 strands saffron
4 large cloves garlic, peeled and finely sliced or 4 tsp minced garlic
1 tsp each ground cinnamon, ginger, paprika and black pepper
3 cups chicken stock 20 dried apricots
10 - 12 dried dates
Brown rabbit in the butter in a hot pan, and set aside.
Add the onions and cook over a moderately high heat until the onions
are lightly brown. Add the garlic, saffron, cinnamon and ginger and cook
a further 1 - 2 minutes until fragrant.
Stir in stock, apricots, dates and simmer for 2 mins before transferring
to a casserole. Sit the rabbit pieces on top and cover.
Cook at 160ยบ for 45 minutes or until tender. Do not overcook as the
rabbit will be dry.
Season with salt and pepper. Serve over couscous.
Slow Cooker Rabbit
1 or 2 rabbits Salt and pepper to taste
1 c sour cream 1 can creamy mushroom soup
¼ tsp Worcestershire sauce 1 med onion, chopped
paprika
Cut rabbit into serving size pieces and sprinkle with salt, pepper and
paprika. Place in a slow cooker.
Mix the cream, mushroom soup, chopped onion and Worcestershire
sauce together. Pour over rabbit.
Cook on a low setting for 7 - 8 hours or until fork tender.
Rabbit Stew
400g rabbit tenderloin cut into bite-sizes pieces
1 onion, chopped 1 clove garlic, chopped
1 Tsp olive oil 5 rashes bacon, chopped
400g mushroom, sliced 2 med potatoes, chopped
400g frozen peas 1 tsp salt
½ tsp each thyme, black pepper and dried parsley
1 cup of red wine
Heat olive oil in medium sized pot. Add onions and garlic, cook on
high heat for 5 minutes, stirring occasionally. Add rabbit pieces and
cook 5 - 8 minutes, or until cooked through.
Add salt, pepper and herbs; pour into the wine and cook for 5
minutes or until wine is reduced. Add potatoes and peas and place
the lid on the pot. Cook 20 minutes or until the potatoes are soft.
Fricassรฉe of Rabbit
Main Dish: 1 rabbit; 1 onion; 6 peppercorns; salt; bouquet garni.
Sauce: 1½ oz butter; ¼ lb button mushrooms; 1 oz flour; ½ pint
liquid from the rabbit; ¼ pint cream: lemon juice; 1 tsp chopped parsley.
Garnish: Croutons of fried bread and bacon rolls
Method: Soak the rabbit in salted water for 12 hours to whiten the
flesh. Cut into joints and blanch to remove any strong flavours. Place the
rabbit in a pan with warm water to barely cover, bring to boil, and skim
well: add the onion, seasoning, and herbs; cover and simmer for about
an hour or until the meat is tender.
Strain off ½ the rabbit liquour for the sauce and keep the rabbit warm.
Melt ½ oz of the butter, add the mushrooms (halved or quartered),
and cook for 2-3 minutes.
Add the rest of the butter and, when melted, stir in the flour. Cook for
a further 2 minutes, then blend in the stock and cream. Stir until boiling.
Simmer for a few minutes and adjust the seasoning, then add the lemon
juice and parsley.
Place the rabbit in a serving dish, and garnish.
More of these recipes will be places here soon.
how to cook rabbit; the rabbits used were prepared on site by Rick
Koehler. (Photos are at www.hamrakirag.blogspot.com)
Here are some rabbit recipes, including those demonstrated by Maurice:-
Rabbits in the Kitchen.
First, catch your rabbit! (Aunt Daisy, attr)
Some tips for the general cooking of rabbit.
Rabbit must be paunched immediately it is killed and eaten within 1 - 3 days.
1 When cutting up a rabbit, remove legs and the saddle. The bony rib
cage can be used for stock. A 1kg rabbit should serve 2 people, more if you
have a rich sauce or several side dishes.
2 Cook the legs and the saddle separately. Braise the meaty hind legs
in stock and aromatic seasonings and roast the saddle (loin) on its own
because the type of meat is different in both areas- like a chicken breast
and leg. Smaller, bonier forelegs can be cooked with the hind legs, or
reserved for soup.
3 Use rabbit legs as a substitute for chicken or paella or other dishes.
4 If you’re simply roasting rabbit, cook it to an internal temperature
of 150ยบ, slightly lower than chicken. You want a bare hint of pink remaining
because rabbit is so lean it will readily dry out if overcooked.
5 Strong seasonings will overpower the meat, so stick with aromatic
herbs such as thyme, tarragon and sage. Serve rabbit en brochette with
grilled vegetables and grains such as bulgur (cracked wheat) and polenta or pasta.
6 Since rabbit is considered game by most people, try in in a ragout
with wild mushrooms.
7 Though white wine is often used to deglaze the pan rabbit is sauteed
in, you can also use grappa (the fiery Italian clear brandy) and balsamic vinegar.
8 Rabbit liver is unusually large and delicious. Sear it on both sides in
clarified butter, leaving it pink on the inside. Then add a few shallots to the pan
with some wine, port or brandy and cook a few minutes. Process with a touch
of cream, salt, pepper and a pinch of allspice or nutmeg for a quick patรฉ.
9 What wine?? Light reds such as Beaujolais and Pinot, and full-bodied
whites such as chardonnay compliment a rabbit meal. So also does a
gewรผrztraminer or white Rhone.
Roasted and Braised Rabbit In Thyme Jus
1 rabbit - cut up Salt and pepper to taste
Flour 4 Tsp canola oil
1 cup of equal amounts of chopped carrots, celery and shallots
1 cup of white wine 1 cup of rabbit or chicken stock
1 bay leaf 4 sprigs of fresh thyme
Cooked pasta
½ cup of chopped tomato and 2 sprigs of fresh thyme for garnish
Preheat oven to 200ยบ
Season legs with salt and pepper, dust in flour and brown in half the oil in a
heavy skillet over moderate heat. Remove to a platter.
Add ½ the chopped vegetables to the skillet. Brown, and add ½ a cup of
wine, stock, bay leaf and thyme.
Add the cooked rabbit pieces, cover, and put in oven for 25-30 minutes.
Remove the forelegs after 15 minutes, cover and keep warm.
Meanwhile, season the saddle with salt and pepper and brown in the
remaining oil in another skillet over high heat. Remove saddle, add remains
of the vegetables to the pan, top with the saddle, and put in the oven for
about 6 minutes. Let rest 5 minutes in the pan.
Remove saddle, deglaze pan with ½ cup of wine and combine with the juices
from the pan the legs were cooked in. Cook down to ½ cup of liquid and strain
Put the cooked pasta in the middle of a platter and surround with the rabbit
pieces. Drizzle with the cooking juices and garnish.
Rabbit Tagine
2 rabbits, jointed 50 grams butter
2 onions, peeled and finely sliced 8 - 10 strands saffron
4 large cloves garlic, peeled and finely sliced or 4 tsp minced garlic
1 tsp each ground cinnamon, ginger, paprika and black pepper
3 cups chicken stock 20 dried apricots
10 - 12 dried dates
Brown rabbit in the butter in a hot pan, and set aside.
Add the onions and cook over a moderately high heat until the onions
are lightly brown. Add the garlic, saffron, cinnamon and ginger and cook
a further 1 - 2 minutes until fragrant.
Stir in stock, apricots, dates and simmer for 2 mins before transferring
to a casserole. Sit the rabbit pieces on top and cover.
Cook at 160ยบ for 45 minutes or until tender. Do not overcook as the
rabbit will be dry.
Season with salt and pepper. Serve over couscous.
Slow Cooker Rabbit
1 or 2 rabbits Salt and pepper to taste
1 c sour cream 1 can creamy mushroom soup
¼ tsp Worcestershire sauce 1 med onion, chopped
paprika
Cut rabbit into serving size pieces and sprinkle with salt, pepper and
paprika. Place in a slow cooker.
Mix the cream, mushroom soup, chopped onion and Worcestershire
sauce together. Pour over rabbit.
Cook on a low setting for 7 - 8 hours or until fork tender.
Rabbit Stew
400g rabbit tenderloin cut into bite-sizes pieces
1 onion, chopped 1 clove garlic, chopped
1 Tsp olive oil 5 rashes bacon, chopped
400g mushroom, sliced 2 med potatoes, chopped
400g frozen peas 1 tsp salt
½ tsp each thyme, black pepper and dried parsley
1 cup of red wine
Heat olive oil in medium sized pot. Add onions and garlic, cook on
high heat for 5 minutes, stirring occasionally. Add rabbit pieces and
cook 5 - 8 minutes, or until cooked through.
Add salt, pepper and herbs; pour into the wine and cook for 5
minutes or until wine is reduced. Add potatoes and peas and place
the lid on the pot. Cook 20 minutes or until the potatoes are soft.
Fricassรฉe of Rabbit
Main Dish: 1 rabbit; 1 onion; 6 peppercorns; salt; bouquet garni.
Sauce: 1½ oz butter; ¼ lb button mushrooms; 1 oz flour; ½ pint
liquid from the rabbit; ¼ pint cream: lemon juice; 1 tsp chopped parsley.
Garnish: Croutons of fried bread and bacon rolls
Method: Soak the rabbit in salted water for 12 hours to whiten the
flesh. Cut into joints and blanch to remove any strong flavours. Place the
rabbit in a pan with warm water to barely cover, bring to boil, and skim
well: add the onion, seasoning, and herbs; cover and simmer for about
an hour or until the meat is tender.
Strain off ½ the rabbit liquour for the sauce and keep the rabbit warm.
Melt ½ oz of the butter, add the mushrooms (halved or quartered),
and cook for 2-3 minutes.
Add the rest of the butter and, when melted, stir in the flour. Cook for
a further 2 minutes, then blend in the stock and cream. Stir until boiling.
Simmer for a few minutes and adjust the seasoning, then add the lemon
juice and parsley.
Place the rabbit in a serving dish, and garnish.
More of these recipes will be places here soon.
Monday, 19 September 2011
DVDs HAMPDEN LIBRARY COLLECTION AS AT 19/09/11
Free for members to borrow
2012 SCIFI/DRAMA
A SIMPLE QUESTION - THE STORY OF STRAW DOCUMENTARY
AIDA OPERA
ALL OF ME COMEDY
ALL THE PRESIDENT'S MEN DRAMA
AMERICAN DREAMZ DRAMA
AMERICAN GIGOLO DRAMA
AN INCONVENIENT TRUTH DOCUMENTARY
AVANTI COMEDY
AVATAR SCIFI/FANTASY
BACK IN THE USSR THRILLER
BEAT THE DEVIL
BETTER OFF DEAD COMEDY/DRAMA
BIG SLEEP THE MYSTERY
BLACK GOLD DOCUMENTARY
BOURNE SUPREMACY THE THRILLER
BOURNE ULTIMATUM THE THRILLER
BRAHMS -PARIS 1996 CONCERT CLASSICAL MUSIC
BUENA VISTA SOCIAL CLUB
CALL OF THE WILD ADVENTURE
CAMPION MYSTERY TV SERIES
CAR WASH COMEDY/DRAMA
CARVING THE FUTURE DOCUMENTARY
CASINO ROYALE ADVENTURE
CATS AND DOGS
CHARIOTS OF FIRE DRAMA
CLASSIC HOUR AT EMERALD HALL 1997 CLASSICAL MUSIC
CLEARING THE DRAMA
CRACKERJACK
CRIMSON TIDE DRAMA
CROUCHING TIGER HIDDEN DRAGON DRAMA
CRUSH GEAR VOL 4
CURIOUS CASE OF BENJAMIN BUTTON DRAMA
CURSE OF THE BLACK PEARL ADVENTURE/COMEDY
DAISY MILLER
DANCING WITH WOLVES DRAMA
D-DAY WW11 DRAMA
DIVORCE HIS/DIVORCE HERS DRAMA
ELIZABETH TOWN
FLYING LEATHERNECKS WWII ADVENTURE
FLYING TIGERS WWII ADVENTURE
FLYNN BIOPIC
FUNERAL IN BERLIN THRILLER
GECKOS ROCK NZ DOCUMENTARY
GOOD GERMAN THE WW11 THRILLER
GOODBYE PORK PIE NZ COMEDY/DRAMA
GREAT EXPECTATIONS CLASSIC DRAMA
HAMPDEN 130 YEARS NZ DOCUMENTARY
HEALING JOURNEYS NZ DOCUMENTARY
HEARTBURN COMEDY
HELL TOWN
HIGH SOCIETY MUSICAL/COMEDY
HOW TO PROPOGATE DOCUMENTARY
IL DIVA LIVE CLASSICAL MUSIC
INDIAN COOKING DOCUMENTARY
INSPECTOR CLOUSEAU COMEDY
INSPECTOR GENERAL THE COMEDY
INSPECTOR MORSE TV MYSTERY SERIES
JONATHAN CREEK SERIES 2 TV MYSTERY SERIES
JONATHAN CREEK SERIES 3
KAREAREA NZ DOCUMENTARY
LADY KILLERS THE COMEDY/DRAMA
LAST TIME I SAW PARIS THE DRAMA
LAST WALTZ THE MUSICAL (ROCK)
LAVENDER HILL MOB COMEDY/DRAMA
LEBRUN/MOZART 1991 CONCERT CLASSICAL MUSIC
LESSONS FROM A MELTING ICECAP DOCUMENTARY
LIBRARIAN THE TV ADVENTURE SERIES
LITTLE MISS SUNSHINE COMEDY
MACMASTERS THE
MAGIC CHRISTIAN THE COMEDY
MASTER AND COMMANDER ADVENTURE
MIDSOMER MURDERS SERIES 3
MIDSOMER MURDERS SERIES 5
MIDSOMER MURDERS SERIES 2 TV MYSTERY SERIES
MIDSOMER MURDERS SERIES 4
MILLION POUND NOTE THE COMEDY/DRAMA
MOUSE THAT ROARED THE COMEDY
NATURAL PRIME
NOTES FROM A SMALL ISLAND DOCUMENTARY
ON GOLDEN POND DRAMA
ONCE WERE WARRIORS NZ DRAMA
PENNY SERENADE
PERILS OF PAULINE THE DRAMA
PHILADELPHUA EXPERIMENT THE SCI FI MYSTERY
PIANO THE NZ DRAMA
PINEAPPLE EXPRESS COMEDY
PIRATES OF THE CARRIBEAN ADVENTURE/FANTASY
PORRIDGE THE MOVIE COMEDY
POWER ON ONE DRAMA
RADWALL
RAINBOW VALLEY FARM DOCUMENTARY
RETROACTIVE
RETURN OF THE PINK PANTHER THE COMEDY
ROBIN HOOD ADVENTURE
ROHU NZ DOCUMENTARY
RUN LOLA RUN
SCARLETT PIMPERNEL THE HISTORICAL TV SERIES
SHADOW THE THRILLER
SLEEPING DOGS NZ DRAMA
SMASH PALACE NZ DRAMA
SNOWS OF KILIMANJARO ADVENTURE
SOME LIKE IT HOT COMEDY
SUDDENLY
SUPERSIZE ME
SWEET SMELL OF SUCCESS DRAMA
THERE'S A GIRL IN MY SOUP COMEDY
THEY CALL ME TRINITY WESTERN
THIRD MAN THE DRAMA
TOMMY
VERY BEST OF BENNY HILL COMEDY
WALK THE LINE DRAMA
WATERSHIP DOWN DRAMA
WESTWARD HO
WILD LIFE SYMPHONY MUSIC
WIND DANCER
WORLD'S FASTEST INDIAN THE NZ DRAMA
ZOLTAN KOCSIS PIANO RECITAL 1998 CLASSICAL MUSIC
2012 SCIFI/DRAMA
A SIMPLE QUESTION - THE STORY OF STRAW DOCUMENTARY
AIDA OPERA
ALL OF ME COMEDY
ALL THE PRESIDENT'S MEN DRAMA
AMERICAN DREAMZ DRAMA
AMERICAN GIGOLO DRAMA
AN INCONVENIENT TRUTH DOCUMENTARY
AVANTI COMEDY
AVATAR SCIFI/FANTASY
BACK IN THE USSR THRILLER
BEAT THE DEVIL
BETTER OFF DEAD COMEDY/DRAMA
BIG SLEEP THE MYSTERY
BLACK GOLD DOCUMENTARY
BOURNE SUPREMACY THE THRILLER
BOURNE ULTIMATUM THE THRILLER
BRAHMS -PARIS 1996 CONCERT CLASSICAL MUSIC
BUENA VISTA SOCIAL CLUB
CALL OF THE WILD ADVENTURE
CAMPION MYSTERY TV SERIES
CAR WASH COMEDY/DRAMA
CARVING THE FUTURE DOCUMENTARY
CASINO ROYALE ADVENTURE
CATS AND DOGS
CHARIOTS OF FIRE DRAMA
CLASSIC HOUR AT EMERALD HALL 1997 CLASSICAL MUSIC
CLEARING THE DRAMA
CRACKERJACK
CRIMSON TIDE DRAMA
CROUCHING TIGER HIDDEN DRAGON DRAMA
CRUSH GEAR VOL 4
CURIOUS CASE OF BENJAMIN BUTTON DRAMA
CURSE OF THE BLACK PEARL ADVENTURE/COMEDY
DAISY MILLER
DANCING WITH WOLVES DRAMA
D-DAY WW11 DRAMA
DIVORCE HIS/DIVORCE HERS DRAMA
ELIZABETH TOWN
FLYING LEATHERNECKS WWII ADVENTURE
FLYING TIGERS WWII ADVENTURE
FLYNN BIOPIC
FUNERAL IN BERLIN THRILLER
GECKOS ROCK NZ DOCUMENTARY
GOOD GERMAN THE WW11 THRILLER
GOODBYE PORK PIE NZ COMEDY/DRAMA
GREAT EXPECTATIONS CLASSIC DRAMA
HAMPDEN 130 YEARS NZ DOCUMENTARY
HEALING JOURNEYS NZ DOCUMENTARY
HEARTBURN COMEDY
HELL TOWN
HIGH SOCIETY MUSICAL/COMEDY
HOW TO PROPOGATE DOCUMENTARY
IL DIVA LIVE CLASSICAL MUSIC
INDIAN COOKING DOCUMENTARY
INSPECTOR CLOUSEAU COMEDY
INSPECTOR GENERAL THE COMEDY
INSPECTOR MORSE TV MYSTERY SERIES
JONATHAN CREEK SERIES 2 TV MYSTERY SERIES
JONATHAN CREEK SERIES 3
KAREAREA NZ DOCUMENTARY
LADY KILLERS THE COMEDY/DRAMA
LAST TIME I SAW PARIS THE DRAMA
LAST WALTZ THE MUSICAL (ROCK)
LAVENDER HILL MOB COMEDY/DRAMA
LEBRUN/MOZART 1991 CONCERT CLASSICAL MUSIC
LESSONS FROM A MELTING ICECAP DOCUMENTARY
LIBRARIAN THE TV ADVENTURE SERIES
LITTLE MISS SUNSHINE COMEDY
MACMASTERS THE
MAGIC CHRISTIAN THE COMEDY
MASTER AND COMMANDER ADVENTURE
MIDSOMER MURDERS SERIES 3
MIDSOMER MURDERS SERIES 5
MIDSOMER MURDERS SERIES 2 TV MYSTERY SERIES
MIDSOMER MURDERS SERIES 4
MILLION POUND NOTE THE COMEDY/DRAMA
MOUSE THAT ROARED THE COMEDY
NATURAL PRIME
NOTES FROM A SMALL ISLAND DOCUMENTARY
ON GOLDEN POND DRAMA
ONCE WERE WARRIORS NZ DRAMA
PENNY SERENADE
PERILS OF PAULINE THE DRAMA
PHILADELPHUA EXPERIMENT THE SCI FI MYSTERY
PIANO THE NZ DRAMA
PINEAPPLE EXPRESS COMEDY
PIRATES OF THE CARRIBEAN ADVENTURE/FANTASY
PORRIDGE THE MOVIE COMEDY
POWER ON ONE DRAMA
RADWALL
RAINBOW VALLEY FARM DOCUMENTARY
RETROACTIVE
RETURN OF THE PINK PANTHER THE COMEDY
ROBIN HOOD ADVENTURE
ROHU NZ DOCUMENTARY
RUN LOLA RUN
SCARLETT PIMPERNEL THE HISTORICAL TV SERIES
SHADOW THE THRILLER
SLEEPING DOGS NZ DRAMA
SMASH PALACE NZ DRAMA
SNOWS OF KILIMANJARO ADVENTURE
SOME LIKE IT HOT COMEDY
SUDDENLY
SUPERSIZE ME
SWEET SMELL OF SUCCESS DRAMA
THERE'S A GIRL IN MY SOUP COMEDY
THEY CALL ME TRINITY WESTERN
THIRD MAN THE DRAMA
TOMMY
VERY BEST OF BENNY HILL COMEDY
WALK THE LINE DRAMA
WATERSHIP DOWN DRAMA
WESTWARD HO
WILD LIFE SYMPHONY MUSIC
WIND DANCER
WORLD'S FASTEST INDIAN THE NZ DRAMA
ZOLTAN KOCSIS PIANO RECITAL 1998 CLASSICAL MUSIC
Monday, 12 September 2011
Book Review 'Music-A Joy For Life' reviewed by Ken Bridge
A Review of Hampden Library’s “Music. A Joy For Life” by Edward Heath.
When Edward Heath was Prime Minister of Britain, I thought he was a pompous politician. This autobiography proves he was much more than that.
He started to learn piano at 9 and became a chorister at the local church. The chorister’s pay was a penny ha’penny for each practice and tuppence ha’penny on Sundays. At the time, every leading composer, conductor, organist or music administrator in England received his basic grounding in church music.
He remembers as a boy he wondered what “pearl streams were, ‘......Through gates of pearl, streams in the countless host’. He learnt the organ. He found the exercises for right hand, left hand and the feet - separately
and together, gave more satisfaction than practising scales and arpeggios on the piano.
At grammar school he studied music theory, harmony and counterpoint; and the history of music. He started to conduct the school orchestra.
As a young boy he listened to music through earphones on a crystal set.
He attended morning rehearsals of the Proms; and concerts at The Queen’s Hall, The Albert Hall, Westminster Cathedral and The Roundhouse.
He was elected organ scholar at Balliol College, Oxford, with a fee of £80.0.0 per year.
His love of music continued his whole life, including concerts at No 10 Downing Street, and at Chequers.
The book is filled with references to composers: Mahler, Sibelius, Bach, Beethoven, Britten, Chopin, Brahms, Bruckner, Elgar, Grieg, Handel, Haydn, Liszt, Mozart, Prokofiev, Rachmaninov, Puccini, Rossini, Schubert, Schumann, Shostakovitch, Strauss, Stravinsky, Tchaikovsky, Vaughn Williams; and conductors: Malcolm Sargent, Henry Wood, Toscanini, Beecham, Barbirolli, von Karajan, Solti. Bernstein, Previn; and performers: Myra Hess, Kathleen Ferrier, Duke Ellington, Nureyev and Fonteyn, Curzon, Gina Bachauer, Isaac Stern, and Pinchas Zuckerman.
Edward Heath was President of the Oxford Union Debating Society, and began to conduct choirs and later orchestras. He recorded for EMI. He sang carols at Christmas, including in Germany in 1944 and 1945.
He recalls the first musical in Drury Lane in 1947 -‘Oklahoma!’ and the first visit to England of the Bolshoi Ballet in 1959.
The book contains sections on instruments of the orchestra, on conducting, on collecting records (with recommendations); notes on composers and a Glossary of Musical Terms.
Edward Heath believes music can work its miracle on each of us if we give it a chance. It can triumph over the conflict of mankind. Nobody can take it away from you.
Edward Heath’s “Music. A Joy For Life” has a wealth of memories and information that proves he is much, much more than a pompous politician.
Reviewed by Ken Bridge, Hampden.
“Music. A Joy For Life” by Edward Heath; Sidgewick & Jackson, 1976 ISBN 0 09 135231 2
When Edward Heath was Prime Minister of Britain, I thought he was a pompous politician. This autobiography proves he was much more than that.
He started to learn piano at 9 and became a chorister at the local church. The chorister’s pay was a penny ha’penny for each practice and tuppence ha’penny on Sundays. At the time, every leading composer, conductor, organist or music administrator in England received his basic grounding in church music.
He remembers as a boy he wondered what “pearl streams were, ‘......Through gates of pearl, streams in the countless host’. He learnt the organ. He found the exercises for right hand, left hand and the feet - separately
and together, gave more satisfaction than practising scales and arpeggios on the piano.
At grammar school he studied music theory, harmony and counterpoint; and the history of music. He started to conduct the school orchestra.
As a young boy he listened to music through earphones on a crystal set.
He attended morning rehearsals of the Proms; and concerts at The Queen’s Hall, The Albert Hall, Westminster Cathedral and The Roundhouse.
He was elected organ scholar at Balliol College, Oxford, with a fee of £80.0.0 per year.
His love of music continued his whole life, including concerts at No 10 Downing Street, and at Chequers.
The book is filled with references to composers: Mahler, Sibelius, Bach, Beethoven, Britten, Chopin, Brahms, Bruckner, Elgar, Grieg, Handel, Haydn, Liszt, Mozart, Prokofiev, Rachmaninov, Puccini, Rossini, Schubert, Schumann, Shostakovitch, Strauss, Stravinsky, Tchaikovsky, Vaughn Williams; and conductors: Malcolm Sargent, Henry Wood, Toscanini, Beecham, Barbirolli, von Karajan, Solti. Bernstein, Previn; and performers: Myra Hess, Kathleen Ferrier, Duke Ellington, Nureyev and Fonteyn, Curzon, Gina Bachauer, Isaac Stern, and Pinchas Zuckerman.
Edward Heath was President of the Oxford Union Debating Society, and began to conduct choirs and later orchestras. He recorded for EMI. He sang carols at Christmas, including in Germany in 1944 and 1945.
He recalls the first musical in Drury Lane in 1947 -‘Oklahoma!’ and the first visit to England of the Bolshoi Ballet in 1959.
The book contains sections on instruments of the orchestra, on conducting, on collecting records (with recommendations); notes on composers and a Glossary of Musical Terms.
Edward Heath believes music can work its miracle on each of us if we give it a chance. It can triumph over the conflict of mankind. Nobody can take it away from you.
Edward Heath’s “Music. A Joy For Life” has a wealth of memories and information that proves he is much, much more than a pompous politician.
Reviewed by Ken Bridge, Hampden.
“Music. A Joy For Life” by Edward Heath; Sidgewick & Jackson, 1976 ISBN 0 09 135231 2
Hampden Library information now freely available at anytime (if you have internet access).
Welcome to Alison's dream.
Unfettered access to information from the Hampden Library. It's all here. It just takes to people to 'Post It' and for readers to read it.
Please notify Library staff of:-
Books, (review, recommend)
URL links, (your own or anything appropriate to the local community)
Upcoming events, (dancing, Tai Chi garden club meetings, markets)
DVDs, (review, recommend)
Films, (review, recommend, Film Appreciation Group)
Newspaper clippings, (items of local interest, obits, WDC notices)
Happenings, (church services, meetings drama)
or anything else you want the rest of the community to know about.
Sunday, 11 September 2011
Book lunch - it happened!
A select few gathered together today to see if a book lunch once a month would be a good idea and to initiate all into the processes of writing blogs. The blogspot will hopefully provide a book and DVD recommendation service to many who don't wish to come out and talk about books and DVDs.
We hope all library readers will eventually post recommendations about the books they're reading.
That's enough for today until I see if the [process really works!
We hope all library readers will eventually post recommendations about the books they're reading.
That's enough for today until I see if the [process really works!
Friday, 9 September 2011
Other Hampden places of interest in blogs.
Moeraki transmitter of Oamaru Heritage radio is on air 24 hours a day, on 107fm. It broadcasts a programme aimed at Moeraki and Hampden on Tuesday nights - 4pm to 10pm. See upcoming programmes at www.heritagewireless.blogspot.com
Oamaru weather up to 10 days in advance is available at http://www.metservice.com/towns-cities/oamaru
Adverse weather warnings and storm warnings are available here too.
He posts photos of interest on his blog, which is at http://www.hampdenphotos.blogspot.com/
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