The days are getting cooler, and I kind of like it. I’m looking forward to cosying up on the weekend, with pots of teas, my doona, and Pride and Prejudice marathons (BBC, not Keira Knightley).
This summer has been beautiful and long. I finally finished my five-year-long degree, and will graduate at the end of the month, woohoo! I am loving not being a student anymore, yet I still don’t have a full-time job. Good thing I love the three jobs that I do have! I am lucky enough to work on the Laneway PR, and had an insane but incredible whirlwind of a time working on the festival. In the peak of summer I began learning how to knit, and soon my first messy but lovely woollen scarf will be finished. A long-lost friend finally returned to Sydney (she was gone about seven months, but hey, who’s counting) and I’ve since spent many a drunken night with her. I’ve been hungover at many airports around Australia, and I’ve also become even more immersed in the bubble that is Surry Hills. I haven’t been to the beach nearly often enough, but I did discover a new favourite harbour beach. I cut my hair short, and it keeps getting shorter.
As the days get cooler I am reminded that more changes are coming, and I’m OK with that.
This winter I plan on immersing myself in baking, and feeding yummy sweets to my loved ones, housemates, and work mates. This ‘health’ slice (I use that term loosely), will get us through our working days. It will keep us energised, with just enough naughty with the layer of dark chocolate.
Muesli Slice (adapted from an Australian Women’s Weekly recipe)
- 125g buter, chopped coarsely
- 1/3 cup (75g) firmly packed brown sugar
- 2 tablespoons honey
- 1 1/3 cups (120g) rolled oats
- 1/2 cup (40g) shredded coconut
- 1/2 cup (75g) self-raising flour
- 1/2 cup (65g) dried cranberries
- 1/2 cup sultanas
- 1/2 cup (70g) slivered almonds
- 2 tablespoons pepitas
- about 100g dark chocolate, coarsely chopped
1 preheat oven to 180°C/160°C fan-forced. Grease 19cm x 30cm lamington pan; line base and long sides with baking paper, extending paper 5cm over sides.
2 heat butter, sugar and honey in medium saucepan; stir until sugar dissolves. stir in remaining ingredients.
3 place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. melt the chocolate, stirring until smooth.
4 press muesli mixture firmly into pan; pour melted chocolate over base.
5 bake for about 20 minutes. cool in pan before cutting
prep + cook time 45 minutes
makes 30
la mancanza 