My Country Kitchen - Jelly Slice
I have decided there are three ingredients that I can’t do without in my country kitchen. They are butter (butter is better, or so says the dairy-farmer’s daughter), eggs (used to be our own until the chook house floated downstream in the last flood.) Arnotts Milk Arrowroot biscuits and condensed milk (I LOVE condensed milk). Therefore when the last two are on special at the local IGA supermarket, I buy in bulk. The butter I get from Murray Goulburn, the eggs from a local farmer.
It’s a big day in the Osborn house. My poor father is having a fit - walking around in his gum boots, scratching his head, grabbing at his dairy farmer’s towelling hat as it goes to fall off his noggin. He’s still lost his pocket knife (from last week), can’t find his electric fence tester (shhhh I’ve got it 
), it’s been raining for days and he can’t get onto the paddocks to drill seed. But these aren’t what are causing him to be perplexed.
). The fire is blazing today (it's cold and woolly outside) making the room nice and cosy. There's a bunch of roses in a vase (especially put there for my visitor) on my old and battered Baltic pine table (previously the floor of an old woolshed in NSW). Comfy ladderback chairs invite you to take a seat and there are some gorgeous, old fashioned china mugs just waiting for our cuppa .