Nurturing my inner... warm cookies & cold milk

These overcast skies have got to go!  And quick like.  Mother Nature must be in a very bad mood this year.  Thus, she has now put me in a bad mood today when at 5 o'clock it looked like 10 pm.  Misery!

True to my Mediterranean heritage, when one wants to cheer oneself up from the lagging winter-ish doldrums, one eats.  (Or cooks, then eats.  That's on ambitious days.  Or on days when one has no ready made treats to indulge in because one has not made it to one's grocery store in several days.  I'm annoyed with one.)

Oatmeal Chocolate Chip Cranberry Walnut Cookies

1 stick of butter, room temperature
1 1/2 cups light brown sugar, lightly packed
2 eggs
2 tsps vanilla extract
1 tsp baking soda
1/2 tsp salt
2 cups rolled oats
1 1/4 cups of flour
1 cup walnuts, chopped
1 cup semi-sweet chocolate chips
1/2 cup dried cranberries

My view on cookies is that they should be like junk drawers.  You should cram into them as much stuff as is humanly possible.  So where two main ingredients would normally do, I made sure to have twice as much.

At first I wasn't quite sure what the mystery fourth ingredient should be, but seeing as the outdoors thinks it's fall again, I decided to use a common autumn fruit to liven up a standard oatmeal chocolate chip cookie.  The tart and chewy cranberry was to be a last minute guest to the party.  (I say "party" as I'm a no makeup, hoodie wearing shut in on a work from home day with no desire to leave the house until sun up.  Did I mention I have on these obnoxious lime green stripped socks with lemons on them?  It's best I don't have a web cam.)

So, oatmeal, chocolate chips, walnuts and dried cranberries were all going into this little package.  But without brown sugar, where would we be, I ask you?  (No place I'd wanna hang out.)

Equal billing for all.

Before I get too far, I must tell you what gave me the idea to make these cookies.  It was very practical.  Left over ingredients from previous postings.  I had oats from making the Anzac biscuits a few months ago, chocolate chips left over from the cookie dough truffles, extra cranberries from the sweet potato casserole and walnuts from something I haven't actually posted.  I knew I needed to use this stuff up and with my kitchen sink philosophy, I figured it all would taste pretty great together.

First, the dry ingredients went into a good sized bowl.

Make sure to get the right oats or your cookies
will be unchewable.

I added in the chocolate chips, cranberries and walnuts.  (And took a picture while it was still looking lovely.)

Pretty much granola at this point.

On top of that went the less attractive baking soda and flour.

Remember in "Close Encounters" when the guy
is obsessed with building the mashed potato
pile? That's what this looked like! Ooh, creepy.

Into another bowl, a larger one, I put in the wet ingredients and the sugar.  Softened butter, eggs, baking soda, salt, vanilla and brown sugar.  Then stirred it lightly with a spoon to get it going.

Only two bowls, easy cooking.

Out came the hand mixer because I wanted well blended butter and to fluff up those eggs.  A little air beaten into the batter will make the cookies light and airy.

Ooey and gooey. Two of my favorite words.

I added the dry ingredients into the wet mixture and then used the wooden spoon to blended them well.  It will be a little challenging, because the batter is pretty much like cement, but with some elbow grease, it all bends to your powerful will and comes together.

Looks evenly distributed to me.

The easiest way to scoop up into all equal cookies is to use a scooper.  This is a smaller one, but you can make the cookies any size you'd like.

Super fast, uniform cookie measuring.

I filled each scoop to a bit overflowing and then placed them about two inches apart on a couple cookie sheets lined with Silpats. (You have to buy some. They are about $20.00 - $25.00 each, but you use them over and over and they prevent your cookies from burning and sticking. That is SO worth the initial parting with your cash.)  I lightly patted them down a little flatter before putting them into the oven.

Looking delicious already.

Into a 350 degree oven for 12-15 minutes or until the edges and bottoms brown.  It made about three dozen cookies.  (Just one shy, truth be told.)  The first two sheets went in on the two racks.  For even cooking, I turned them around and changed racks five minutes in.  Not sure if I really needed to, but it felt like the right thing to do.

Who doesn't like a lumpy-bumpy cookie?

On to a cooling rack for 10 minutes.  (In theory.  Because I couldn't wait for them to cool before chomping into one.)

The grid cooling racks are nice because the hot
cookies don't bend and fall through the rungs.

I topped off my scrumptious, warm, gooey cookie with a glass of cold So Delicious coconut milk.  Because I'm lactose intolerant, I have to get creative and explore other milk-like options.  This was the latest purchase I made.  I liked it, but think I prefer rice milk best.  (Have yet to try almond milk.  How does one milk any of these non-cow items anyway?)

It's no real glass of milk, but hey,
no intolerable side effects of
disaster works for me!

I planned on eating just one.  But really now, right out of the oven, warm and chewy - irresistible!  That mandates a two cookie eating minimum.

This is why you want to cram a bunch of stuff
in there.

My friend just IMed me.  It's hailing at her house 40 minutes west of here.  Ugh.  It's almost April!  Guess I'll have to hunker down with my cold coconut milk and maybe just one more cookie.  (Well, they won't be warm forever now will they.)

Nurturing my inner... keys to success

The other night, my friend and I helped babysit her sister's kids.  She has an almost four year old who is at that stage where she can lock her two year old brother (and everyone else) out of a room for the sheer pleasure of being in control.  While her auntie was calmly, and reasonably, asking her to please unlock the door, I was quickly grabbing the master key from above the door frame and unlocking it myself.  Yeah, that's right, a four year old would not be getting the best of me!  I've been around the block a few times while babysitting and that is as good as having honorary engineering and medical degrees.  (To the latter point, I've fished many a "something" out of little mouths, and noses, in my day and I'm not even a parent.)

Little Miss. Door Locker looked none too pleased when I opened the door she thought she had so safely secured in prison guard fashion, but hey, what would you expect from a pint-sized rebel who has just lost the fort to the enemy intruder?  (Meanwhile, the aloof two year old wanted little to do with me the entire evening.  Thanks buddy.)

I find there are other great ways to unlock doors than just with keys.  I like to use... key lime.

Key Lime Coconut Macaroons

1 bag of sweetened shredded coconut
1 14 ounce can of sweetened condensed milk
1 1/2 tsps vanilla extract
1/4 cup bottled (or fresh if you have the notion) key lime juice
2 tbsps flour
1/4 tsp salt
3 large egg whites, whipped

My favorite macaroons are from Whole Foods and I've always wanted to copy them.  But not today.  These were different, a softer texture, but they turned out really tasty.  (I'll note that they are not good for Passover because they have flour in them which I added to offset the liquid of the lime juice.  I'll work on a kosher traditional macaroon another time.)

I had purchased bottled key lime juice late last summer because I was going to make some coconut lime drinks with friends, but time flew and we never got around to it.  The expiration date on the juice was coming up in a month, so I knew I needed to do something with it.  Why not combine the drink flavors into a cookie.

Not to be confused with unsweetened,
dessicated coconut which has a finer texture.

Into a bowl went the coconut, condensed milk, vanilla and salt.  The basic recipe concept came from Ina Garten (Barefoot Contessa) on the Food Network site.  But, I needed to change it up a little to add the other flavor.

Sweet and sweeter. This is no blah cookie.

To cut the sweet taste back just a little, I wanted to add a tangy citrus flavor.  Coconut and lime just go so well together.  I mean, they did write a song about it - "you put the lime in the coconut."  (I do realize that song is now stuck in your head.)

Why bother squeezing dozens of tiny limes by
hand when Nellie & Joe made it easy for me.

I added the key lime juice and the flour into the bowl as well.  And mixed it all together.

I could eat this with a spoon already.

To make the macaroons lighter, egg whites would need to be added.

It's amazing how egg whites when put in a
very white bowl can look yellow. Odd. But trust
me, these were separated egg whites.

I used my electric hand mixer and whipped the egg whites until they formed medium firm peaks.  (Yeah, like I even know what that is compared to firm peaks or soft peaks.  This looked fine to me.  So do that.)

I didn't want to over mix and make them
tough, but they needed some form.

I folded the whipped egg whites into the mixture.  Being careful to incorporate them fully, but not deflate them by over mixing.

Sticky. A good sign.

Okay, listen up.  This is an important step.  When reading feedback on Ina's recipe, even though I clearly tweaked it to make it my own, there were several complaints about the mixture being runny and the cookies spreading out too much.  There was quite the debate hashed out in the comments section.  The key to fixing that problem, it seemed, was to refrigerate the mixture for an hour.  My theory on why do that is because it gives the coconut time to absorb some of the liquid, so it doesn't run out on the baking sheet.  (If not accurate, it certainly sounds scientifically sound.)

When an hour has come and gone, the batter is ready.  I took a small ice cream scoop and filled it to slightly overflowing like I was serving up real ice cream.  On a parchment paper lined baking sheet, I placed each scoop over an inch apart and put them into a 325 degree oven, top rack, for 25-30 minutes.  Or until slightly brown.

They didn't look runny to me. The chilling
really worked! (Yea science!)

At the very end, I turned on the broiler and left them in for an additional two minutes so they would toast up just a bit more on the outside.  I'm not sure if that makes them actually taste any better, but it does make them look prettier.  So what's another two minutes when you can achieve this:

All sorts of shapes. Like little coconut
mountains.

They turned out chewy on the inside and ever so slightly tacky on the outside, so when I put them away, I layered waxed paper between the rows.  To prevent any sticking.  The key lime flavor was a terrific addition to a standard macaroon.  All the sweet coconut with the tart citrus - delicious.

Ate that in about three seconds.

Back to babysitting.  We all played a spirited game of hide and seek where auntie had to find us.  The nearly four year old picked our spot, but the two year old kept giving us away by running (loudly) to where we were, then I'd shoo him out and he'd leave momentarily, only to bound back five seconds later giggling and squealing with delight.  (Do not expect to maintain your good hiding spot when a toddler is present.)

After a bit more hiding and seeking, some show and tell of a mini lighted tree in someone's room and a little jumping on the bed (shhhh, don't tell mom) we sat and had some cookies.  Auntie was nice enough to share with the kids and there were definitely calls for "more, more."  By the time I went to leave, the older kiddo didn't like me putting on my coat because she knew what that meant and the little one was standing behind me, grabbing my finger, trying to get me to stay.  I guess I did something right after all.

Keys come in all kinds of shapes and sizes.  (And flavors!)  Love, discipline, forgiveness, attention, sacrifice.  There is no one skeleton key that opens every door with every person.  And some doors can only be unlocked by unconventional methods.  You may even have to try several keys before you find the one that finally works.  But when you do, everything changes.

Nurturing my inner... valentine's box

Valentine's Day.  Loved.  Hated.  Depends on the year, right?  This year for me... was a baking year.  So, dating status be darned, I wasn't going to miss enjoying this day of heart-shaped, pink and red, fluffy, sweet, candy treats.

I got these great boxes at World Market.  $3.99 for the 5"x7" size.

Made from thin aluminum.

Paper Source in Reston Town Center is such a fun store full of creative possibilities.  I had a few types of hand made papers at home that I bought in recent months.

Gorgeous textures and colors.

They range in price from $4.00 - $9.00 and are quite large.  They come from all over the world.  China, Japan, India.

Had a really nice feel to it.

To make it easy for me, I took a piece of cardboard and made a template the shape of the top.  Then I just had to trace it on the back of the paper with a pencil (remember what those things are) and cut it out.  And I measured up the sides and then cut a straight strip that went all the way around.  A few swipes of a glue stick and a bit of careful alignment and that was it.

Looks like it took a long time, but it was so fast!

I made a simple, plain box into something super fancy looking in no time.

That's when I got the idea to put a Valentine's box together for my mother.  Her Valentine passed away nearly 20 years ago, so I thought it might be nice for her not to feel so forgotten on a day when every other couple around her is celebrated quite publicly.

I reminisced back on the packages my mother used to send me from time to time when I was  in college.  Iced animal cookies, marshmallow fluff, pop tarts, M&Ms. Every college kid's dream.  It's nice that these many years later I could return the surprise. 

When shopping around, I gave a lot of thought to the kinds of things she would enjoy.  So, I made her a card (yes, just like I was in second grade) by quilling.  Quilling (which I'm sure you haven't heard of unless you were born in the 1800s like me) was an art form where thin strips of colored papers were rolled tightly around a special tool.  Using tension and pinching to create various shapes.  I made flowers, hearts and bees.  (It's just one of the many odd things I do.  It's best not to think too hard about why I do it.  Even I'm not sure why I do.)

White chocolate, biscuits, caramel wafers,
 leaf-shaped coasters - all things my mum
would enjoy.

I mailed the package to my mom early last week so she'd have it in plenty of time for preholiday enjoyment.  Now for more projects.

A couple of weeks earlier, I was flipping through the February issue of Martha Stewart Living magazine.  There was a fun article in it called Sharing the Love, about a group of women who get together to work on craft projects.  What stared out as just a few friends gathering at one woman's NY apartment some years back has morphed into a section of their public library being reserved for the room-swelling amount of attendees.  How delightful and inspiring!  It gave me even more ideas.  And made me realize I so need to find a creative group like that to hang around.  But for now, I'll continue to create solo.

A friend invited me and another friend of hers over for dinner (she made delicious fajitas) and to watch some Hallmark Rom Coms last night.  Naturally I had to bring over something Valentine-related for the girls.  I had spent the day baking just for this very purpose.

Sugar Tuiles (Right out of Martha's magazine)

4 tbsp unsalted butter
1/4 cup sugar
2 tbsps honey
1/4 cup flour, sifted

I wasn't sure about trying to make these, but since they had so few ingredients, I was willing to give it a shot.  (If they didn't work out, I had time to trash them and never tell a soul.)

Honey: a key flavor, not just a sweetener.

Butter and sugar were also clear contributors to the delicate crisp I was about to cautiously attempt not to mess up.  (I don't really sound so confident, do I?)

Slow melt.

I put the heat on medium and when it began to bubble, it was ready for the final ingredient.

Looked gooey. Mmm.

To ensure there were no lumps, the recipe said to sift the flour.

My tiny strainer fits right over a small bowl.

I added the sifted flour in slowly to the bubbling mixture and whisked it continually to keep it smooth as silk.

Little bit at a time.

If you don't own a Silpat, it will be your sugar tuile making bff.  I have a couple and I adore them for cookie baking.  They are completely anti-stick.  It was easy for me to spread the mixture thinly on them and know it would come up later without issue.

Looks like the consistency of creamed honey
before it's baked. And smooth.

Into a 400 degree oven for around 8 - 9 minutes or until bubbly and amber.  It can quickly go from perfectly done to overdone in a matter of seconds, so don't walk too far away and definitely use your timer.

The bubbles are so visually interesting.
Sweet lava!

Now for some character.  Any shape would work, but I had planned on hearts.  (Given the up and coming holiday.)

Two different sizes.

It will be way too soft to cut into any shapes straight out of the oven.  So it needs to cool for just a couple minutes first.  Not too long though or it will harden too much.  I took the cutters and pressed them hard into the dough and then slightly shook a bit to separate the shapes.

Silpat, I love you. (And it's real love.)

I peeled away the extra pieces and put them aside while the hearts cooled down and became more firm.  I didn't want to waste the excess batter, so I allowed that to cool as well and then when it hardened, I crumbled it up and figured I could use it as a dessert topping of some kind.  (I'm thinking currently on what that might be.)

As soon as the hearts don't bend when the
edges are lifted with a metal spatula, they
can be placed on a rack to cool further.

Love that bubbly texture.  How unique!

Delightful nooks.

Yum. A thin, sweet, honey-flavored crisp that can be added to a bowl of ice cream or on top of a custard.  They reminded me slightly of the burnt sugar you get on the top of creme brulee.

Into the other boxes I had covered, I put a sampling of various treats (in compartment like fashion) that I had been working on rigoriously since the morning.  I won't feature all the recipes today, but I will get to them soon.  (The truffles were amazing!  I know, teaser!  Now you have to come back and read my blog in the future just to find out what they are.)

Cupcake papers make great dividers.

I folded the waxed paper over the top, added the lid and had a nice after dinner surprise for the girls.  It was a win-win for all.  I got practice baking (which was well needed as it doesn't come easy to me) and they got to be helpful, very willing, taste testers.

This country makes a HUGE deal out of this very commercial holiday and I think it especially affects women.  Not everyone is lucky enough to be in the perfect couple situation every Valentine's Day, whether you have someone or not, but all girls like to feel remembered and cared for.  So, here is a special note to all the lovely, lucky, happy pairs out there: Don't get too self-absorbed in each other or sequestered in your own celebration of coupledom.  Share the love with others!  Have a dinner party and invite friends of all marital statuses to attend.  Make some sweet treats for your girlfriends (widowed, married, divorced, single) and meet them for lunch.  Generously hand out flowers and candy just to put a smile on someone's face!  Wouldn't it be nice if everyone felt they had a place in the holiday of love fun?

Nurturing my inner... aussie

G'day.  Early last spring, while browsing titles in Netflix, they suggested an Australian TV series called, "McLeod's Daughters."  The recommendation was based on other shows I rated highly, so I gave it a shot.  I turned on the first episode and began to watch it and it was okay.  Had a slow start of cattle mustering.  I'm pretty sure something interrupted me, I paused it and didn't get back to it that day.  A couple weeks later I decided to give it another shot because of its high rating.  Six episodes in and I was HOOKED for life!  If I had my choice, Australia would be my number one vacation destination for 2011.  (Considering last year I only managed to get to St. Louis, MO, I hope this argument manages to hold some weight with you.)

Soundtrack features one singer and I grew
to love it. When I listen to it now, it reminds
me of the adventures on Drover's Run.

McLeod's Daughters was a drama series from 2001 - 2009.  A story about two sisters who were separated when they were little.  The older one, Claire, stayed on the family farm, Drover's Run, with the father and was more of the tough, independent type.  The younger, more free-spirited girly one, Tess, went to the city with the mother.  Years later, both parents die within a short time of one another and Tess inherits part of the farm, so she goes there to check it out.  The first season walks you through the adjustment of Claire letting someone in, physically and emotionally, and Tess abandoning her citified luxuries and learning the ways of country life through many failed, but well meaning, attempts.  That balance of affection and tension really kept me coming back for more.

Though the cast changed over the eight years (and I boo-hooed when they killed off one of the main characters in Season Three as if I lost a real friend - ridiculous!), they maintained a constant theme of strong women taking care of each other, good men to love them, neighbors lending a hand, hard work that comes with farm living, appreciation of simple pleasures, lack of need for technology, loyal friends who work out their problems and a general code of decency and ethics.  Not to mention that no matter the hardship (sick livestock, boyfriend heartbreak, drought, rape, thieves, crop contamination, shifty drifters, friend betrayals, devastating storms, car crashes, cattle rustlers, local ne'er-do-wells) the good girl ultimately wins in the end!  Triumphs were celebrated with joyous gusto and tragedy was supported with tender compassion. It's encouraging that quality television shows are still being made amongst all the trash and reality junk that seems to be on.

I truly fell in love with these characters, the music, the simplicity of the bush (farmlands), kangaroos/wallabies, R.M. Williams boots and various other quirky little Australian things.  Like, Cooper's beer.  (Which I was able to find at Total Wine in Sterling.  They carry the sparkling ale which is excellent.)

It is fun to crack one open and
watch the show while they are
drinking them at the same time.

And one day, I'm SO getting an Akubra hat!  (Just because.)  Everyone in the series had one that suited their unique personality.  There are so many different types and colors to choose from, and it just calls out to my inner jillaroo.


The Stockman in fawn. Oh yes, one day.


One fun thing about working my way through a series that was on for eight seasons was that I started watching episodes on my old tube TV and now that I'm into Season Seven, I have a new purchase.

36" tube TV. Yes, we had some good times
together over 12 years. You were good to me.
But it was time to move on.

When everyone was out buying flat screen TVs three to four years ago, I was trying to be patient.  I was saving up.  (Crazy idea, I know.)  I refused to buy it on credit, insisting on paying cash.  (Well, cash through my credit card because I wanted the points.)  Though I spent those years seeing the wonder of HDTV at everyone else's house and returning to my tube of inferior antiquity, I didn't waiver.  I researched, I planned, I saved credit card points, I shopped online sales.  So when I finally did take the plunge last September I got the best deal I could, didn't go into debt one cent and was very appreciative for my delayed gratification.  I recommend we readopt that philosophy that our parents and grandparents had.  Now I can enjoy my HDTV with no guilt.  Check it out!

What a beauty! 46" Sony Bravia LCD that
was Netflix ready.

Hello incredible picture quality upgrade!  How did I survive that long with out you, sweet high clarity portal to the land down under!

But my learning of all things Aussie was just beginning.  Running class gave me a lot of things: 1.) rediscovered endurance, 2.) a reliable workout schedule, 3.) great new friends.  One happened to be from Australia, of all convenient places for my blogging purposes.  In part through Angela, I developed an appreciation for yet another culture.

Angela told me about these treats called ANZAC biscuits.  (Australian and New Zealand Army Corps.)  She gave me the recipe and she converted the measurements, thank goodness.  Plus she came over to bake them with me so I wouldn't mess them up.  Such a good, sweet friend she is!

ANZAC Biscuits

1 cup (90 g) rolled oats
1 cup (150 g) plain flour
1 cup (200 g) firmly packed brown sugar
1/2 cup (45 g) desiccated coconut
1 stick (125 g) butter
2 tbsps Lyle's Golden Syrup
1 tbsp water
1/2 teaspoon bicarbonate of soda (aka, baking powder)

ANZAC biscuits were cookies (what we yanks would call them) that mothers and wives of enlisted service men sent to the soldiers while they were away at war.  There is no milk or eggs in them, so they have a long shelf life.  Australians continue to celebrate ANZAC day and make the biscuits to commemorate their service people.  I love that kind of patriotism.  Good on ya!

Some ingredients you recognize, others you
probably don't. Education coming right up.

Rolled oats are the kind you'll need.  They soften quickly.  I bought mine in the bulk section of Wegmans.  Throw those into a bowl.

These type of oats are used in instant oatmeal
because they cook so fast.

Add the other dry ingredients to the same bowl: flour, brown sugar and coconut.  But this is no ordinary dried coconut as we think of here in America.  Desiccated coconut is finer and drier.  You can find it in International food markets or sections.  Don't substitute regular dried coconut for this or it won't come out the same.

All dry.

In a saucepan on the stove, add the butter and golden syrup (also found in the International section) and heat it up slowly on medium until the butter is melted.

Don't turn the heat up too high. Go slow on
this one.

Now the next step I was warned about.  I've never cooked with baking soda in this way.  Think of it like a school science project.  Once the butter and golden syrup is melted, add the baking powder...

Currently peaceful.

... and watch it foam!  Like a raging volcano!  Make sure to use a deep enough pan.  And don't freak out.  Pull it from the heat if it boils too high.

Cooking is fun! Like science!

Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon.  You'll end up with a somewhat crumbly mixture that can be packed together.

I tried some raw. I had to stop myself from
eating it all before I baked it. So good.

Place rounded teaspoons of mixture about an inch apart on a lightly greased cookie sheet or I lined mine with parchment paper.  They will spread a little, but they don't completely flatten.

No need to be perfectly spherical.

After about 20 minutes in a 325 degree oven, they should be slightly firm, golden brown and ready to take out.  According to the notes from my friend, they harden when they cool so don't over cook them or "they become frisbees."  (I loved that part.)  She likes to slightly under cook hers to keep them on the softer side.  Makes approximately 25.

Go Army! Anything I can do to support
the troops.

I have these cute little snowmen plates that I thought they'd look great on.

I use them until spring arrives.

Now that is one delicious, and patriotic, cookie.  You can store them for a couple weeks in an airtight container or freeze for up to two months.  Trust me, they won't last that long.

They are filling. I could only eat two at a time.

Hot tea would be perfect with them, they are good for dunking, but it felt like an over the top kind of day.  (We walked 4 miles earlier.)  So we made some homemade hot chocolate to go with them.

Hot Chocolate

2 cups whole milk
2 tbsps unsweetened cocoa powder
2-3 tsps sugar
A couple shots of Bailey's Irish Creme liquor or a pinch of cinnamon or vanilla or any other flavoring

Add milk to sauce pan, bring up to a simmer, not a boil, add cocoa powder and sugar and whisk until smooth.  Just for a couple minutes or until cocoa is nice and steamy hot.



Blend until smooth.


Pour half into each of two cute mugs, perhaps ones that match your cookie plates, add liquor or extra flavoring and stir with equally cute matching spoons.

Adorable little snow women and a
warm, full tummy.

We sat, sipped and shared.  There is so much left to learn about that amazing continent.

Public Service Announcement: I'd be self-centered and socially irresponsible if I didn't mention the recent massive flooding in Queensland, Australia.  Several people have died, many are missing, and tens of thousands have lost their homes and are currently misplaced.  Along with other disasters from recent years like New Orleans and Haiti, I hope that Americans are equally as generous with their donations to our mates in the Southern hemisphere.  When I hear a story like the one about young Jordan, who at 13 told rescue workers to save his 10 year old brother first and when they came back for him he had been washed away by the flood, I am especially moved.  And personally challenged.  How is it that I am so slow to part with so little, like money, when a child is willing to love with that kind of mature, nothing-held-back sacrifice?  How extraordinarily selfless to give up your life to save someone else.  The least I can do is open my wallet.  I hope you will consider lending a hand as well.

I'm certain I will be super sad when I get to the very last episode of "McLeod's Daughters," but I've enjoyed every minute of my time spent on Drover's Run from this side of the screen.  I'm glad I have lots of fun things I learned about Australia along the way that will remind me of all the wonderful characters and story lines.  Every time I have a Cooper's or eat an ANZAC biscuit, I will be transported back to the family farm to visit with my all my Aussie friends.

The women and men of McLeod's Daughters.
A terrific cast of characters.