A hundred years from now.... It will not matter what

my bank account was, the sort of house I lived in,

or the kind of car I drove. But the world may be different

because I was important in the life of a child.

Kimberley is 6 years old

and she is now in

grade 2.

Joshua is 9 and

enjoying life in

year 4

Tylor will be 2 shortly

and now has bright blonde

hair, he is alot of mischief!

Brendan is 4 and is looking

forward to going to pre-

school next year.

Sian started in grade 1 this

year and she feels like such a big girl now.

I will endevour to change this recipe often

and keep it in with the seasonal eating

habits.

Shakey with a

beer in his hand

as usual!!

Learn to build web sites using serif and join in all the fun

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Our good friend Mal has helped us alot in life and got me interested in web building.

Nanna Ellen’s is a

beautifully designed site

with stories, pictures and

more from

Ellen Lebrock.

Most people know I love my vege garden so I thought I would share a few tips.

Heres are about companion planting.

Basil - Plant with tomatoes to improve their flavour and growth,

repels annoying insects.

Chamomile - has been known to better the flavour of cabbage and

onions.

Chives - Improves the growth and flavour of carrots.

Garlic - Planted near your roses it chases away aphids.

Mints - Improves the health of cabbage and tomatoes and repels

cabbage moth and ants.

Sage - Companion plant for cabbage, rosemary and carrots.

2 large onions, 2 tablespoons of beef dripping, 500g gravy beef cut into 1 cm cubes, 2 litre of beef stock, 1 teaspoon of salt, 1 teaspoon of pepper, bouquet garni, 2 medium carrots, 1 white turnip, 1/4 medium cabbage, 90g butter, 4 medium tomatoes skinned and chopped, 3 large fresh beetroots, sour cream and chopped chives for garnish.

Brown the onions in the dripping, in a large saucepan. Add cubed beef and quickly seal on all sides. Cover with stock add salt, pepper and bouquet garni. Simmer 1 1/2 - 2 hrs, remove bouquet garni. Finely slice carrot and turnip and shred cabbage, fry slowly in butter until tender. Add meat and strained stock to vegetables and cook for 1 hour. Add tomatoes and cook for a further 1 hour. Shred beetroot coursely and add to soup simmer for 10 mins. Serve with a dollop of sour cream and a sprinkling of chives.