This blog is about cookies and coffee ... and how these resulted in me joining my first rugby club.
Confused, yet?
Our story begins at an unassuming coffee stand in the middle of Rusty's Market in Cairns, one sunny Sunday morning.
Still in waking-up mode, Kevin randomly approaches the coffee stand for a flat white fix. The barrista, a hefty, dark-skinned Kiwi (?) with a bright smile named "Billy" takes Kevin's order. Casual conversation ensues, and Billy politely asks if Kevin has ever played rugby before (surely he was impressed by Kevin's large, muscular frame ... plug, plug, plug). Kevin admits to wanting to learn to play, although never having done so before, and asks Billy if he knows of a local team who might be looking for additional reserve players for the next couple of months.
Turns out, Billy is the head coach of a local rugby club.
Furthermore, "Lance" (the team's reserve-grade coach) is standing directly behind Kevin, sipping on a coffee as well. (Lance also manages a coffee shop elsewhere in Cairns, again the coffee reference)
And, it turns out, they are "always looking for new players". Giddy up!
Conversation continues, yadda yadda yadda, and two weeks of practice later, Kevin plays in his first rugby match for The Barron-Trinity Bulls: http://barrontrinitybulls.rugbynet.com.au/
Pic, after the end of our game:
(We lost our game on a last-minute penalty ... big disappointment ... don't ask) I did hold on the full 80 minute game though, and put on a relatively sound performance given that I've only been playing less than 10 hours of rugby in TOTAL!
Several more rugby pics to come over the next couple of months (as I've just joined the team). As one can imagine, I'm sore, battered and bruised from my rugby experience thusfar ... but it's all good. :)
Anzac cookies are sold at many of the sweet vendors at Rusty's. They're not chewy, in fact they're hard as rocks (warning: check your dental plan before attempting the below) but they are tasty.
There are a few theories on the origins of ANZAC biscuits but it is certain that they came about during the First World War, around 1914/15. Some say that they started as biscuits made by the Troops in the trenches with provisions they had at hand to relieve the boredom of their battle rations. And some say they came about due to resourceful of the women on the "home front" in an endeavour to make a treat for their loved ones that would survive the long journey by post to the war front. There is even the suggestion that they originated from Scottish Oatmeal Cakes which is entirely possible. Whatever the origin, they have won the hearts of all Aussies the globe over as the pseudo National Biscuit.
Here is how to make them - dead simple!
Ingredients
1 cup plain flour
1 cup rolled oats (regular oatmeal) uncooked
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup (or honey)
1 tsp bicarbonate of soda
2 tbsp boiling water
Method
Combine the flour (sifted), oats, coconut and sugar in a bowl.
Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat..
Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.
Pour the liquids into the dry ingredients and mix well.
Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading.
Bake in a moderate oven, 180C / 350F, for 15-20 minutes.
Cool on a wire rack and seal in airtight containers.
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