Feeding the chooks with dad

I am up at Auburn this week, celebrating dad’s 92nd birthday and having a bit of a holiday.

IMG_3941[1]

Dad on his birthday taken outside the house he was born in – Mrs Wright’s Nursing Home that was, in Saddleworth

IMG_3942[1]

Another shot of the house in Crawford Street Saddleworth, where dad was born, with the man himself, 92 years later.

 It has been lovely to spend some time with Ric (dad), and I feel refreshed by it all. We have been going for a walk before breakfast each day, doing a few jobs around the house and of course there are also the chooks to take care of. Dad has kept chooks all his life. He took up the hobby when he was a child, and has continued more or less continuously, apart from his time away during WW2. They are sweet little creatures, and I have been getting into ‘poultry farming’ a bit while I am here! We moved some from one pen to another last night – they are very docile in the dark – and I took a few snaps of them today in the garden as they scratch about.

IMG_3947[1]

A group of chooks outside one of the chook sheds

IMG_3948[1]

One chook nestled in under the apple tree

IMG_3949[1]

A couple of hens hidden under the walnut tree

 The eggs are also delicious – I made dad’s birthday cake from some of his eggs. It was our family’s traditional birthday sponge cake. The recipe is as follows:

Blow away Sponge

4 eggs separated
3/4 cup sugar
1/2 cup cornflour
1 tbsp plain flour
1 tsp baking powder

Prepare the flours and baking powder by sifting them three times. Also get all other ingredients ready so that you can make the cake quickly. Preheat the oven to 180 C (medium). Beat the egg whites with an electric beater till stiff, then add the sugar and continue to beat till sugar is mostly dissolved and mixture thick and shiny. Add the egg yolks one at a time and beat till mixed in thoroughly. Then sift in the flours and fold in gently but thoroughly. Pour into prepared tin (it makes a lot of mixture, so either one large tin or two smaller round tins) and put into oven immediately. Bake for 25 – 30 minutes till cooked.

Turn out of tin when cooler. Decorate with a thin layer of jam, slices of banana and whipped cream, with or without passionfruit. If without the fruit, you can sprinkle a Flake on top and my mum would run a fork through the cream for effect!

IMG_3943[1]

Dad getting ready to blow out the candles – believe it or not there aren’t actually 92 of them despite the glow (this is the Blow away Sponge)…

Advertisements
This entry was posted in Uncategorized and tagged , , , , , . Bookmark the permalink.

9 Responses to Feeding the chooks with dad

  1. romi789 says:

    I’m gonna have to make that cake!!
    great to see Ric looking so well- what an inspiration to the rest of us. Say hi from me.
    Romi

  2. Kathy says:

    Your dad is a bloody legend. I love chooks too.

  3. Mandy says:

    What an EGGsellent story….:) cant wait to try the recipe, thanks. x xx Happy Birthday Ric.

  4. pam says:

    blow that sponge to me please

  5. Hi Pam, yes you would like it! It’s a good recipe – perhaps you could try it when birthday time comes again at your place…
    Love again

  6. Pingback: How to get a galah to Queensland | Stories of buttons and bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s