We have SO many birthdays in April. Not only was it my dad’s birthday on the 19th, but a good friend of mine celebrated his birthday on the 21st, my mother-in-law on the 22nd and my brother-in-law today the 25th. I arranged for flowers to be delivered to my mother-in-law for her birthday as it is hopeless trying to send something through the post to South Africa. I have used NetFlorist several times this year to deliver beautiful flowers to friends and family and I highly recommend them! Their service is impeccable, their products fresh and they are very affordable having to pay in NZ$.
Today is Anzac Day. I spoke a little about what this day is all about in my post Poppies and I can’t help but get emotional on this day. In 2010 I attended my first dawn service to commemorate the returned soldiers and remember those who have lost their lives to bravely serve their country. These services stir your spirit and awaken a sense of gratitude.
In celebration of Anzac day I baked traditional Anzac biscuits. I have never baked these before and can’t believe how easy they are. The biscuits are believed to have been baked by the soldiers’ wives who would send them abroad. The biscuits are made from rolled oats, flour, sugar with butter and golden syrup as the binding agent. The more factual story is that they were baked and sold at public events to raise funds for the war effort. They received the name of ‘soldier biscuits’ and it was only after Gallipoli, and with the New Zealand and Australian troops known as ANZAC, that the biscuits were given the name Anzac biscuits.
My daughter also returned today from her 5 day visit in Tauranga and with her she brought a small jar of guavaberry jam which our friend made. I am in love! I served a small teaspoon with our coconut pikelets. It is tart yet sweet and goes well with the maple syrup and dark chocolate. We have a guavaberry bush and I will certainly be repeating this smooth, delicious jam recipe soon!