Mexican Hot Chocolate Brownies – The Fibre Fuelled Cookbook – Dr Will Bulsiewicz

The Fibre Fuelled Cookbook

Dr Will Bulsiewicz

Vermillion

Penguin Random House

ISBN: 9781785044175

RRP $45

If you have been following along with my blog you will have realised how important I think gut health is for everyone. This book is another great resource on gut health, I hope you find it helpful.

Brownies made from black beans . . . sign me up immediately! Mexican hot chocolate is known for its spices. In this recipe, you get cinnamon and cayenne pairing with the cocoa powder for a fiesta in your mouth!“p 294-295

4 Plant Points

Makes 12 brownies

One 400 g can black beans, drained and rinsed

125 g peanut butter

55 g almond or oat flour

25 g cocoa powder

120 ml 100% maple syrup

1 tablespoon avocado oil or other neutral oil

1 tablespoon white or apple cider vinegar

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

120 g chocolate chips

1. Preheat the oven to 175℃. Lightly oil an 20 × 20 cm pan (or line with baking

parchment) and set aside.

2. In the base of a food processor, place the beans and pulse 5 or 6 times until well

chopped.

3. Add the peanut butter, flour, cocoa powder, maple syrup, avocado oil, vinegar,

vanilla, baking powder, bicarbonate of soda, cinnamon, cayenne, and salt. Process until

creamy and smooth, stopping to scrape down the sides as needed.

4. Remove the lid and stir in 80 g chocolate chips. Pour into the prepared baking dish (the

batter will be thick) and spread it out evenly. Top with the remaining 40 g chocolate chips.

5. Bake for 30 minutes, or until a toothpick inserted comes out clean.

This is an extract from The Fibre Fuelled Cookbook by Dr Will Bulsiewicz. Published by Penguin Random House Australia, RRP $45. https://www.penguin.com.au/books/the-fibre-fuelled-cookbook-9781785044175

Ricotta and Orange Olive Oil Cake: Around the Table, delicious food for everyday – Julia Busuttil Nishimura

Around the Table

Julia Busuttil Nishimura

Plum

Pan Macmillan

ISBN: 9781760984915

Description:

Slow Sundays are for herbed roast chicken and silky smooth panna cotta. Eating outside means cheddar scones and fresh, spring salads. Friends coming by for afternoon coffee calls for a simple blackberry yoghurt loaf or comforting ginger cake with cream cheese frosting.

Beloved home cook Julia Busuttil Nishimura always knows the right dish for the occasion, weather or time of day. She also understands the power food has to bring people together, whether that’s to prepare a meal or enjoy the delicious results.

With recipes ranging from quick, flavourful meals for busy weeknights to simple indulgences for summer feasts, Around the Table perfectly matches dishes to time and place. It includes recipes laden with personal meaning – Mediterranean classics from Italy and Malta, and Japanese dishes Julia has learned from her husband, Nori – that will soon become favourites around your table, too. 

It is no secret that I love ricotta and extra-virgin olive oil. These two ingredients have featured heavily in my cooking since I was young. Here they marry in this very simple cake where the ricotta provides
fluffiness and the olive oil adds richness and a very moist crumb. This is one of those back-pocket recipes that can be whipped up at a moment’s notice, with no special equipment necessary
.” p79

Ricotta and Orange Olive Oil Cake

SERVES 8
250 g caster sugar
zest of 2 oranges
3 eggs
100 ml freshly squeezed orange juice
150 ml extra-virgin olive oil
250 g (1 cup) fresh full-fat ricotta
250 g (1 ⅔ cups) self-raising flour
pure icing sugar, for dusting (optional)


Method

Preheat the oven to 180°C. Grease and line a 23 cm round cake tin. Place the sugar and orange zest in a large bowl. Rub the orange zest into the sugar until it is damp and fragrant. Whisk in the eggs until combined. Add the orange juice and pour in the olive oil. Add the ricotta and whisk it all together, then gently mix in the flour until just combined.


Pour into the prepared tin and bake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes, then remove from the tin and continue to cool on a wire rack. Once cool, dust with icing sugar if desired, then serve.


The cake will keep in an airtight container for 3–4 days.

Around the Table by Julia Busuttil Nishimura, published by Plum, RRP $44.99,

photography by Armelle Habib

Review- Marlo – Jay Carmichael

Marlo

Jay Carmichael

Scribe

ISBN: 9781925713695

RRP$24.99

Description:

A novel of two men, love, and aching loneliness.

It’s the 1950s in conservative Australia, and Christopher, a young gay man, moves to ‘the City’ to escape the repressive atmosphere of his tiny hometown. Once there, however, he finds that it is just as censorial and punitive, in its own way.

Then Christopher meets Morgan, an Aboriginal man, and the two fall in love — a love that breathes truth back into Christopher’s stifled life. But the society around them remains rigid and unchanging, and what begins as a refuge for both men inevitably buckles under the intensity of navigating a world that wants them to refuse what they are.

In reviving a time that is still so recent yet so vastly different from now, Jay Carmichael has drawn on archival material, snippets of newspaper articles, and photos to create the claustrophobic environment in which these two men lived and tried to love. Told with Carmichael’s ear for sparse, poetic beauty, Marlo takes us into the heartbreaking landscape of a relationship defined as much by what is said and shared as by what has to remain unsaid, and unlived.

My View:

I have mixed feelings about this book. I guess my biggest issue was inconsistency. Some of the writing is absolutely beautiful. But somewhere along the way it got a little lost, disjointed ( I got lost) the narrative was evocative, reads like a creative memoir – a “diary” of a time in the recent past that is largely missing from our (Australian) history books and for that point alone is worth reading.

Arelhekenhe Angkentye Women’s Talk

Arelhekenhe Angkentye – Women’s Talk, Second Edition

Poems of Lyapirtneme from Arrernte Women in Central Australia

Running Water Community Press

Distributed by NewSouth Books

ISBN:978-0-6480629-5-0

Lyapirtneme is an Arrernte word that means growing back, returning. It’s like if a bushfire went through the land, and all the trees burnt down, and the roots underground are still alive. When the rain comes you see little shoots growing out of the bottom of the tree, growing back again.’ – Therese Perrurle Ryder, Arrernte Elder. 

 “Lyapirtneme is an Arrernte word that means growing back, returning. It’s like if a bushfire went through the land, and all the trees burnt down, and the roots underground are still alive. When the rain comes you see little shoots growing out of the bottom of the tree, growing back again.” – Therese Perrurle Ryder, Arrernte Elder

Poems are written in both Arrernte and English. Includes an extensive Arrernte glossary

Features poems written by over twenty Arrernte women around the Arrernte concept of Lyapirtneme

In February and May 2019, a group of over twenty Aboriginal women from Central Australia wrote the poems in this book. The women are Central or Eastern Arrernte, or have strong connections to the Arrernte community. Some would describe themselves as writers but most would not. Most of the women are visual artists, and engaged in the daily work of maintaining the cultural life of Arrernte people and passing it on to the next generations.

These poems were developed in the yearly workshops organised as part of the NT Writers Festival. There is never an expectation that the poetry produced by these workshops will be published, however the resulting collection was so strong that production costs for a book were crowd funded in a matter of weeks.

There is healing in this poetry. 

These are our words. 

From our country. 

Our lands. Our spirits.

For all the troubles we face every day, we are a passionate people.

When we hear these poems, we know, we are lovers of life.

Aside from the very appealing cover this book of words and poems has some very evocative and emotional works that I am lucky enough to be able to share with you, thanks to Running Water Community Press, the authors and the publicists, DMCPR Media.

Sunflower

I’m planting a sunflower

in my garden

watering and watching

it grow

into a beautiful flower

Just like I am watching

my grandkids

grow up

like beautiful

pretty

butterflies

Carmelina Perrurle Marshal

Something I Felt

When I woke up in the morning

I walked outside.

Everything was wet –

drops on the trees

and the smell of the air was fresh.

It wa sncie and cool.

It was something I felt

in my heart – a relief.

A sadness had lifted.

My friend,

I thought about you.

Tisha Perrurle Carter

Pana cotta with Roasted Nectarines and Blueberries: Around the Table, delicious food for everyday – Julia Busuttil Nishimura

Around the Table

Julia Busuttil Nishimura

Plum

Pan Macmillan

ISBN: 9781760984915

Description:

Slow Sundays are for herbed roast chicken and silky smooth panna cotta. Eating outside means cheddar scones and fresh, spring salads. Friends coming by for afternoon coffee calls for a simple blackberry yoghurt loaf or comforting ginger cake with cream cheese frosting.

Beloved home cook Julia Busuttil Nishimura always knows the right dish for the occasion, weather or time of day. She also understands the power food has to bring people together, whether that’s to prepare a meal or enjoy the delicious results.

With recipes ranging from quick, flavourful meals for busy weeknights to simple indulgences for summer feasts, Around the Table perfectly matches dishes to time and place. It includes recipes laden with personal meaning – Mediterranean classics from Italy and Malta, and Japanese dishes Julia has learned from her husband, Nori – that will soon become favourites around your table, too. 

Panna Cotta With Roasted Nectarines and Blueberries p.102

SERVES 4
500 ml (2 cups) pure cream
1 vanilla pod, split and seeds scraped
3 strips of lemon peel
1 fresh bay leaf
80 g (⅓ cup) caster sugar
2 titanium-strength gelatine leaves
200 g crème fraîche
ice cubes
125 g blueberries
boiling water
ROASTED NECTARINES
5 nectarines, halved and stones removed, cut into wedges
2 tablespoons raw sugar

Around the Table by Julia Busuttil Nishimura, published by Plum, RRP $44.99, photography by Armelle Habib

Panna cotta translates to ‘cooked cream’ and it is one of my favourite Italian desserts. Luckily, it also happens to be one of the simplest. I love it just set – panna cotta should have a good wobble and sit on the plate droopily rather than incredibly still.Mine is lightly perfumed with bay and lemon and heavily scented with vanilla. Served with some lightly poached or roasted fruits – nectarines or apricots in summer, rhubarb in spring (try the roasted rhubarb on page 248) and citrus in winter – panna cotta is such an elegant dessert, and an absolute joy to make.” p102


Method

Place the cream in a saucepan with the vanilla seeds and pod, lemon peel and bay leaf. Bring to a simmer over medium heat and cook for 2 minutes or until slightly thickened – don’t let it boil. Add the sugar
and whisk to dissolve, cooking the cream for a further 1 minute.

Remove from the heat.


Meanwhile, soak the gelatine leaves in a bowl of cold water until softened. Squeeze the excess water from the gelatine and whisk it into the cream mixture. Whisk in the crème fraîche, then strain the mixture through a fine sieve into a bowl. Reserve the vanilla pod, bay leaf and lemon peel. Sit the bowl in a larger bowl filled with ice cubes and whisk the mixture for 8–10 minutes, until cool. Pour the mixture into a large jug and then divide among four small bowls or ramekins. Chill in the fridge for 5 hours or until just set.
Once the panna cotta has set, cover each bowl or ramekin with plastic or beeswax wrap and return to the fridge.

While the panna cotta is setting, prepare the roasted nectarines. Preheat the oven to 180°C. Place the nectarines in a deep baking tray so they are nice and snug and scatter over the sugar. Rinse the vanilla
pod, bay leaf and lemon peel that you used to flavour the cream. Add these to the nectarines along with 125 ml (½ cup) of water. Roast in the oven for 30 minutes or until the fruit is tender. Transfer the nectarines to a large bowl and add the blueberries. Stir to combine and allow to completely cool. You can store the fruit in a container in the fridge until ready to serve.


Dip each panna cotta bowl or ramekin into a bowl filled with boiling water for 20 seconds, then invert onto plates. Serve with the roasted nectarines and blueberries.

Japanese Curry Rice: Around the Table, delicious food for everyday – Julia Busuttil Nishimura

Around the Table

Julia Busuttil Nishimura

Plum

Pan Macmillan

ISBN: 9781760984915

Description:

Slow Sundays are for herbed roast chicken and silky smooth panna cotta. Eating outside means cheddar scones and fresh, spring salads. Friends coming by for afternoon coffee calls for a simple blackberry yoghurt loaf or comforting ginger cake with cream cheese frosting.

Beloved home cook Julia Busuttil Nishimura always knows the right dish for the occasion, weather or time of day. She also understands the power food has to bring people together, whether that’s to prepare a meal or enjoy the delicious results.

With recipes ranging from quick, flavourful meals for busy weeknights to simple indulgences for summer feasts, Around the Table perfectly matches dishes to time and place. It includes recipes laden with personal meaning – Mediterranean classics from Italy and Malta, and Japanese dishes Julia has learned from her husband, Nori – that will soon become favourites around your table, too. 

Japanese Curry Rice

Since curry was introduced to Japan, it has been transformed into its own unique dish and is now incredibly popular. Instead of starting with a curry paste, the meat and vegetables are simmered in water,
creating a rich broth as they cook, which is then thickened and flavoured with a roux-based curry brick. Curry bricks are essential to making Japanese curry and there are many variations available at supermarkets in Japan, as well as Japanese grocers here in Australia.

This recipe shows you how to make your own bricks. It really is rather simple and just requires an assortment of spices. After lots of experimenting with ratios, my recipe is just how we like it at home,
but feel free to vary the amounts to suit your own tastes. The quantity makes enough for four curries. I store the remainder in the fridge, where they keep for a month; alternatively, the bricks can be frozen.
When we are in Japan, we visit one of our favourite places for curry, Bird Co‚ee, in Osaka, at least once. They serve their curry in vintage brown bowls with plenty of rice and a boiled egg. It is really comforting and so simple to make from scratch. A typical accompaniment to Japanese curry are pickles, in particular
fukujinzuke and rakkyo. The former is a type of vegetable pickle, generally a mixture of daikon, eggplant, cucumber and lotus root, usually available from a Japanese grocer. Here, I’ve given a recipe for a pickled shallot, which is the next best thing to rakkyo (small young Japanese shallots, originally from China), which are almost impossible to find where I am. I love making them, and while they need a bit of time to pickle, they are really simple to put together. While the pickled shallot isn’t identical, it still provides a nice sweet, vinegary and salty contrast to the curry. The vegetables added to the curry are traditionally cut with a rolling technique: simply make a cut on the diagonal, turn the vegetable 45 degrees, then make another cut. Keep on rolling the vegetable as you cut – this ensures that the pieces are of even size . p220-221

SERVES 4

700 g skinless chicken thigh fillets, cut into 3 cm pieces
sea salt
2 tablespoons olive oil or vegetable oil
1 onion, roughly chopped
4 garlic cloves, roughly chopped
3 cm piece of ginger, peeled and finely grated
2 potatoes, peeled and roll cut (see recipe introduction) into 2 cm pieces
2 carrots, peeled and roll cut (see recipe introduction) into 2 cm pieces
1 apple, coarsely grated
2 tablespoons light soy sauce
1 tablespoon tomato sauce (ketchup)
1 tablespoon Worcestershire sauce

To make the curry powder, toast the whole spices in a dry frying pan over medium heat for 1–2 minutes, until fragrant. Transfer to a spice grinder or a mortar and grind or pound to a powder. Transfer to a small bowl, add the remaining curry powder ingredients and stir to combine.


To make the roux, melt the butter in a saucepan over medium heat. When foaming, add the flour and curry powder and cook, stirring, for 2–3 minutes. Transfer the curry base to a sheet of baking paper and,
using the baking paper to help you, form the curry base into a square brick. Divide the brick into quarters, then place in an airtight container or wrap in baking paper or plastic wrap, and keep in the fridge until
ready to use.


To make the curry, season the chicken with salt and warm the oil in a large saucepan over medium–high heat. Brown the chicken for 2–3 minutes each side, then remove from the pan and set aside. Add
the onion and cook for 3–4 minutes, until it begins to soften, then add the garlic and ginger and cook for another minute until fragrant.

Add the potato and carrot and return the chicken to the pan. Stir so that everything is well coated, then add 600 ml of hot water. Increase the heat to high and bring to the boil. Once boiling, reduce the heat
to medium–low and simmer for 15–20 minutes, until the chicken and vegetables are cooked through. Add a curry brick and mix well – the brick will melt into the curry. Add the apple, soy sauce, tomato sauce
and Worcestershire sauce and simmer for 4–5 minutes, until the curry has thickened. Check for seasoning, then serve with steamed rice, jammy eggs and pickles.


NOTE: To make the pickled shallots, peel and trim 750 g small shallots, being careful not to trim too much of the root, as ideally the shallots should remain whole. You want 500 g shallots once they are peeled.
Rinse the shallots to remove any residual skin or grit, then dry them thoroughly with a clean tea towel. Place the shallots in an airtight jar with 50 g salt (10 per cent of the shallot weight). Cover with cooled boiled water, then screw on the lid, shake well and allow to sit at room temperature for 3 days, shaking the jar a few times a day. Alternatively, especially if you live in a very hot climate, they can be stored in the fridge with an increased soaking time of 1 week.

Drain the shallots and squeeze out any excess water. Clean the jar and allow it to air-dry, then return the shallots to the jar. Heat 250 ml (1 cup) rice vinegar and 80 g (⅓ cup) caster sugar in a small
saucepan over medium heat. Heat until the sugar has dissolved, then remove from the heat. Pour the amazu (sweetened pickling vinegar) over the shallots and allow to cool. Once cooled to room temperature, store in the fridge. They are ready to eat once they have cooled and will keep for many months submerged in the amazu.

CURRY POWDER
25 g (¼ cup) coriander seeds
3 tablespoons cumin seeds
3 teaspoons fenugreek seeds
2 tablespoons black mustard seeds
2 tablespoons ground turmeric
½ teaspoon chilli powder
1 teaspoon ground cloves
3 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
2 teaspoons freshly ground black pepper


ROUX
140 g unsalted butter
100 g (⅔ cup) plain flour


TO SERVE
steamed Japanese short-grain rice (such
as koshihikari)
jammy eggs, halved
rakkyo or pickled shallots (see Note)
fukujinzuke

Around the Table by Julia Busuttil Nishimura, published by Plum, RRP $44.99,

photography by Armelle Habib

Davitt Awards Shortlists 2022

Davitt Awards 2022 shortlists announced

26 July 2022

Sisters in Crime Australia has announced the shortlists for the 2022 Davitt Awards for best crime books by Australian women.

The shortlisted titles in each category are:

Adult crime novel                

  • Unforgiven (Sarah Barrie, HQ Fiction)
  • Before You Knew My Name (Jacqueline Bublitz, A&U)
  • You Had It Coming (B M Carroll, Profile Books)
  • All That I Remember About Dean Cola (Tania Chandler, Scribe)
  • Bodies of Light (Jennifer Down, Text)
  • Shelter (Catherine Jinks, Text)
  • The Beautiful Words (Vanessa McCausland, HarperCollins)
  • Once There Were Wolves (Charlotte McConaghy, Hamish Hamilton)
  • The Family Doctor (Debra Oswald, A&U)
  • The Second Son (Loraine Peck, Text)
  • The Silent Listener (Lyn Yeowart, Viking) 

Young adult crime novel

  • The Gaps (Leanne Hall, Text)
  • Dirt Circus League (Maree Kimberley, Text)
  • Sugar Town Queens (Malla Nunn, A&U Children’s)
  • House of Hollow (Krystal Sutherland, Penguin)

Children’s crime novel

  • Night Ride into Danger (Jackie French, HarperCollins)
  • The Detective’s Guide to Ocean Travel (Nicki Greenberg, Affirm)
  • Ella at Eden #6: The London thief (Laura Sieveking, Scholastic)

Nonfiction crime book

  • Empowering Women: From murder and misogyny to High Court victory (Susie Allanson with Lizzie O’Shea, Wilkinson Publishing)
  • Larrimah: A missing man, an eyeless croc and an outback town of 11 people who mostly hate each other (Caroline Graham & Kylie Stevenson, A&U)
  • The Winter Road: A story of legacy, land and a killing at Croppa Creek (Kate Holden, Black Inc.)
  • Banquet: The untold story of Adelaide’s family murders (Debi Marshall, Vintage) 

Debut crime books

  • Before You Knew My Name (Jacqueline Bublitz, A&U)
  • Shadow Over Edmund Street (Suzanne Frankham, Journey to Words)
  • Larrimah: A missing man, an eyeless croc and an outback town of 11 people who mostly hate each other (Caroline Graham & Kylie Stevenson, A&U)
  • The Waterhole (Lily Malone, Lily Malone Publishing)
  • Unsheltered (Clare Moleta, S&S)
  • The Family Doctor (Debra Oswald, A&U)
  • The Second Son (Loraine Peck, Text)
  • Shiver (Allie Reynolds, Hachette)
  • Crime Writer (Dime Sheppard, Ruby Books)
  • House of Hollow (Krystal Sutherland, Penguin)
  • The Silent Listener (Lyn Yeowart, Viking).

This year’s judging panel was made up of medical autopsy expert Philomena Horsley; YA expert and reviewer Joy Lawn; Sisters in Crime’s president Moraig Kisler; and authors Janice Simpson, Emily Webb and Jacquie Byron. The judges selected the 33 shortlisted titles from a longlist of 169 books.

The six category winners will be announced at a gala dinner in Melbourne on Saturday, 27 August. No prize money is attached to the Davitts; the winner of each category receives a trophy.

Last year’s winners included Sally Hepworth for The Good Sister (Macmillan) and Leah Swann’s Sheerwater (Fourth Estate).

For more information, see the Sisters in Crime website.

https://www.booksandpublishing.com.au/articles/2022/07/26/218068/davitt-awards-2022-shortlists-announced/

#Giveaway A Day: The Fatal Dance – Berntd Sellheim

For my birthday this year I decided to do something a little different – you get the presents- I am giving away a book a day – drawn randomly, sometime during the day/night…for the next few days…a lucky dip of books.

I hope you find something in this eclectic selection that sparks your interest. Open to Australian residents., thanks to DMCPR Media – its simple – just respond, “yes please” in the comments.

Description:

A dizzingly intelligent and compulsive work of fiction from an outstanding new Australian writer.
Redmond Campbell’s luck has just taken a turn for the worse. His dog’s dead, his wife, Bea, has landed in prison, and he has to look after Bea’s sister, Lori – a wildly disinhibited woman with Huntington’s disease – who hates him. And Redmond’s nephew, Mada, a PhD student searching for a cure for the disease that’s killing his mother, doesn’t give Red the respect he deserves. But Red is about to change all that. He’s got plans to become Sydney’s leading property agent and he’s about to make a connection that will line him up a killing. It’s legal too. Well, almost. What matters is that Red has a whiff of success, and he’s damn sure everything’s about to come up roses.

Funny and moving, profound and profane, both an intimate family drama and an incisive parable of capitalism and collapse, this is an anarchic, joy-filled and ribald read from one of Australia’s most exciting authors. A novel about the dance of the body through life, it is a story brimming with sting, hope, and gratitude for a world that is equal parts cruel and kind

#Giveaway A Day #5- Negotiate Your Worth – Sam Trattles

For my birthday this year I decided to do something a little different – you get the presents- I am giving away a book a day – drawn randomly, sometime during the day/night…for the next few days…a lucky dip of books.

I hope you find something in this eclectic selection that sparks your interest. Open to Australian residents., thanks to DMCPR Media – its simple – just respond, “yes please” in the comments.

Description:

As a business owner, negotiating your worth with confidence is critical to your business success.

But, when you hear this statement from clients across the table, “Oh, that’s more than I thought it would cost,” it can fill you with dread. You may find yourself thinking, “I just wish I knew what to say next to close the deal without underselling my worth.”, but often you don’t.

As an antidote to negotiation paralysis, this book shows you that it doesn’t have to be that way. Instead, you’ll learn the eight characteristics that combine to make for a powerful business negotiator.

To make the experience fun, each characteristic is represented by a native Aussie animal, because, like yours, the true powers of these incredible creatures can sometimes be underestimated.

Using the YOUR Negotiator Strengths Self-Assessment tool, you’ll identify which of the eight negotiator powers you currently have strength in and those that require your focus.

This means you can fast track your way through the book, jumping to the specific animals you need to learn from. Complete with a suite of tools, templates and practical exercises, bundled into YOUR Business Negotiation Toolkit, you’ll have everything you need to Negotiate Your Worth with confidence.

This practical guide helps unlock your ability to become a powerful business negotiator. And, once you’re read it – like our unique native Aussie animals – you’ll be a force to be reckoned with.

So, what are you waiting for.

My New Passion

As most of you would probably already know I have a new passion, well several “passions”, its seems the more you have (like love) the more you can be passionate about. I have my family. I have our rescue dog Maggie, almost a year to her “gottcha day” and I have my art.

Maggie

My art – when I first started blogging, I met with a local wine maker who shared his “passion“. At the time I appreciated but never understood how that passion felt. Now I do.

If you have a few minutes please check out my brand sparkly new website ( work being uploaded every day – I have about eighty more pieces to upload – PASSION 🙂 ) It might take me a while to upload it all, and everyday I paint more… Follow my journey ( sign up if you like, I promise not to bombard you) or just pop in and check out now and then and of course share with your networks. https://carolseeley.com/

Free postage in Australia, 10% off for the next 24 hours – yes more birthday gifts, works to outside of Australia, I will need to check out postage and get back to you….I have never sent out of the country before ** works on paper will be easy and no extra cost **

Thanks.

carolseeley.com

“Echoes of the Past”