Know your Mosman History

 The proposal for boundary lines to carve divide Mosman into five suburbs was voted against in council as reported in the Mosman Daily Nov 21 2013. 

One of the reasons for the proposal was to protect the  historical names of localities which brings up the subject of the history of the area.  Below is a summary taken from 'Mosman Meanders & foreshore flavours'  which features walks around the area and its rich history.  Claire

 

 The history of  Mosman had its beginnings at Mosman Bay where the HMS Sirius of First Fleet fame was careened in 1789.   It was named after Archibald Mosman, who in 1831, established a whaling station there.

 Sirius Cove Reserve was one of the Aboriginal picnic places evidenced by shell middens in the area.  Along the track to the zoo, a sign points to Curlew Camp, the site of one of the many Artists’ camps in the 1890’s.

 Taronga Zoo  features Australia’s finest selection of  native animals and is one of the nation’s most popular attractions.

 Bradley’s Head Point was named by Governor Hunter to commemorate the assistance given by William Bradley of the First Fleet, Sirius. The mast of the cruiser, HMAS Sydney, is now a monument to all Australian ships and sailors lost in conflict;  the celebrations around the International Fleet review will be held there on October 5.

 Taylors  Bay walk is through remnant Sydney bushland and is also the site where one of the  submarines, from the1942 Midget Japanese Submarine Attack, was  attacked with depth charges by Naval Harbour Patrol.

  Chowder Bay named after the favourite dish which the American whalers made in the 1830’s.  Clifton Gardens was an early playground featuring huge amphitheatre baths, until the 1980’s when a base was built at Chowder Bay for the Submarine Mining Corp.  Today SIMS facility is located in several of those historic buildings.

 Middle Head is the most easterly point of the Mosman peninsula between Middle Harbour and Port Jackson.  A dramatic historical site, the Middle Head forts complex contains one of the oldest surviving colonial fortifications, the 1801 fort above Obelisk Beach.

 Georges Head is a spectacular location with the edge of the escarpment rising 65 metres above the harbour and from the gun emplacement a commanding 270 degree view over the entrance to the harbour.  The old gun emplacements are still in position, with their arcs of fire explained in the signs nearby.

Balmoral was named after Queen Victoria's Scottish Castle, meaning 'magnificent place'.
 It remained relatively remote, due to the difficult topography of the land, until 'The Pleasure Industry' resulted in the opening of Balmoral Gardens in 1862 by John Edwards, (elder son of Captain John Edwards, known as Balmoral's first permanent resident.)

It was dedicated as a Public reserve in 1878, despite much protest from landowners.  More public space was needed for the gentlemen and ladies of the era to indulge in their recreation and so ‘Balmoral Park’ was created in 1886, followed by repossession of private land.

Chinamans  Beach, situated in Shell Cove,  is known for its white sand and the last remaining sand dunes in Sydney Harbour.   The beach is well inside the harbour and has clear calm waters which slope into deep water so is popular with boaties and swimmers alike.

 

Middle Harbour reaches its narrowest point at The Spit, which the Aborigines knew as Burrabra. The first Spit Bridge, a timber opening structure, was originally built in 1924 to replace the punt service, but this was soon inadequate.  The current Spit Bridge, a steel and concrete girder bridge, was built during the 1950's as a bascule lift span, that is, its middle section can be raised to allow tall ships through.
However, this does stop traffic on a major arterial road, which has caused the bridge to be the centre of some controversy, especially when proposed changes to the opening times have pitted yachties against motorists
"Boats don't have handbrakes.  There's nowhere to stop and park;   you have to continue to manoeuvre until the bridge opens. There's not that much space to do that, especially if there's bad weather."

 

 

Who goes there? Navy Week

 



As a feature of the Festival of Mosman, we were fortunate
to have our own personal naval parade up Military Road.

 Navy week provided Mosmanites with fabulous local experiences, reminding us of the rich history of the area.  While researching "Mosman Meanders & foreshore flavours",  with its fortification history, I didn't come across this tradition described in the Mosman Daily. 

"Who goes there?" was the official challenge to the officers and sailors of HMAS Penguin in Mosman on Tuesday. This apparently dates back hundreds of years when HMAS Penguin sought Freedom of Entry to Mosman.  After halting, they were granted the right to enter Mosman bearing arms by an honorary Sherriff of Mosman.

 What an amazing harbour we have to showcase the naval activities. I felt  thoroughly absorbed with the history of the event;  the establishment of the  RAN being  a national symbol of our emerging sense of independence. Also great that we had a chance to express our thanks for a century of protection.  I hope you all enjoyed it as much as I did.
Claire




 Being drenched while waiting for the tall ships to pass
through the heads -  some of them had taken a year to get
from their destination to here.




    Middle Head was our viewing point for the naval ships
 coming through the heads and  then it was great to be out
 on the harbour to experience  the jets.  Wow!
  Monday evening we went on a booked cruise around
Darling Harbour which showed how
alive and well is the tourist industry.   

 

 

 

Porcini mushrooms- Tuscan style

The Villas at Podernuovo, are set in a rustic country setting with modern facilities where we have had some memorable and enjoyable holidays. 

Alvina has kindly agreed to share some of her Tuscan secrets and experiences re the beautiful bounty of this fertile land.  Claire

Here in Tuscany we are sometimes fortunate to come across a porcini or two. Once I found a very large one which, through my ignorance thought it had to be toxic! I was soon set right by the excavator man who went wild with joy and ran off to try and find one for himself!



The following is how he said I should cook it:-
Dust and brush off any debris, leave as much stem in place as possible, slice into at least 1cm, thick pieces and cook quickly in oil and finely sliced garlic, until brown. Sprinkle over some finely chopped parsley and season to taste and serve immediately.



Alvina's porcini mushroom
which she prepared and served
for lunch

This way the true porcini flavour is enhanced and not obscured. Some porcini that we find  have obvious signs of insect infestation so these we

clean and then dry in the dehydrator. These can then be used for risottos, soups or casseroles.

Here on Monte Amiata, these mushrooms are highly sort after, and in the season, people travel long distances to go to their favourite place hoping to find them. These favourite places are never divulged to anyone - an indication of how prized these special mushrooms are.
Alvina

www.timeintuscany.com


It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - mosmanmeanders@gmail.com

Button mushrooms with dried porcini mushrooms are a great taste combo

 

Now that we are into spring flavours, I thought I'd share with you, the unusual combination of fresh mushrooms with dried Porcini mushrooms. 

Claire

ps - the first time I tasted Porcini mushrooms was in Tuscany where they were picked and cooked the same day.  What a taste treat! 

Porcini Mushrooms
These delicious, earthy mushrooms are a favourite in French and Italian cooking. They have a smooth texture and a pungent, woodsy flavor.

Dried mushrooms have a more concentrated flavor than fresh. Always soak dried mushrooms in very hot water for 20 minutes or until soft before using. Delicious in soups, stews, sauces and with pastas, meat and poultry, along with the liquid used for reconstituting the mushrooms.
Both fresh and dried mushrooms contain unique compounds that are believed to boost your immune defence.




Dried porcini mushrooms combine well with fresh mushrooms
to make a tasty side dish or  dip.
 

Porcini mushroom sauce / dip

I head garlic
60g / 2 oz dried chopped porcini mushrooms
250g / 8 oz  button mushrooms - chopped
1 bay leaf
sprig thyme
1/4 cup  extra virgin olive oil
1/4  cup sherry vinegar
Freshly ground black pepper
Salt
Handful flat leaf parsley  - chopped


Preheat oven  to 180 degrees C/ 355 degrees F
Baked garlic - Cut top third of garlic head away to expose the flesh.  Wrap garlic head in oiled foil and bake for 30-45 minutes until tender. Squeeze out the flesh of the garlic and set aside.
Meanwhile, pour boiling water over porcini mushrooms and leave  for 30 minutes. Lift porcini mushrooms from liquid and squeeze.  Reserve liquid.
Put porcini and other mushrooms into a flameproof dish with rest of ingredients (excluding garlic) and cook for 30 mins until tender.
Remove bay leaf and thyme.  Add garlic, mushrooms and all juices then process to achieve a coarse puree, or leave whole to serve as a side dish. Add parsley and season to taste. Serve with crusty bread or as a sauce to accompany meat or chicken.

Father's Day Harbour Hike for SIMS

We're looking forward to seeing you at the Free SIMS Marine Festival at the conclusion of the Harbour Hike.   It's raising money raising money for SIMS to continue their work around our harbour ie "Achieving excellence in marine research, education and community engagement."

Find out more on www.harbourhike.com

 and www.sims.org.au

See you there at our stand where you can purchase a copy of the book which outlines harbour walks and history with the added bonus of café destinations and recipes.

Great gift for dads of all ages & stages

H A P P Y   F A T H E R 'S    D A Y

Mosman Meanders & foreshore flavours’ has been described as a ‘Must have gift' since  it has proven to be of  interest to families, residents and visitors, alike.

 Does your dad like reading about the history of the fortifications in the area; how the foreshores were preserved; great fishing spots or the camaraderie in the artists’ camps - ‘til matrimony claimed their souls’?

 Perhaps he likes taking your family on walks around our foreshores, ending up for a coffee at casual café destinations or taking part in the Harbour Hike ending up at Chowder Bay on Father’s Day;   So this could be your perfect gift.  

 

Borlotti bean and kale soup great for all seasons

Spring is in the air!!  One brave soul in the water at Balmoral

I started out by saying 'Before winter ends' but  have changed this to  "This kind of dish can be eaten at any time of the year."  It's quick and easy as well as being healthy.  I don't really see it as being 'soup' - more like a vegetable side dish.  I made a wonderful dip from left overs by draining off most of the liquid and blending it coarsely, then served it warm with toasted flat bread. Great for picnics.

Borlotti bean and kale soup

To serve 4
1 x 400g can borlotti beans (or canellini beans)
1 tbsp  olive oil
I large brown onion coursely chopped
2 carrots peeled and finely chopped
2 celery sticks thinly sliced
2 garlic cloves crushed
1/4 tsp dried chill flakes
1 tbsp  tomato paste
1 x 400g can diced Italian tomatoes
4 cups vegetable stock
2 cups kale, stalks trimmed, shredded - spinach or silver beet can be substituted
1/3 cup chopped fresh continental parsley
Pepper to taste
6 slices sourdough baguette
85g  fresh low-fat ricotta

Heat oil in a large saucepan over medium heat
Add onion carrot and celery - cook stirring occasionally for 6-7 minutes or until soft then add garlic and chilli and cook for I minute.  Add tomato paste,  diced tomatoes and stock - bring to the boil and simmer partially covered for 10 - 15 minutes.  Add beans and cook for 2 minutes until heated through then add kale for 3 - 5 minutes or until wilted. Season with pepper.
Meanwhile toast the baguette slices until golden and spread with ricotta. 
To serve ladle the soup among serving bowls. Sprinkle with parsley and serve immediately.

 

Affection for a Prince - from conversations in Mosman Daily

Hi to Readers of Mosman Daily
Clarifying any confusion re marital status

From Mosman Daily

re  - marital status re Conversations - July 25 - Affection for a prince

 

 

Just wanted to point out that Claire Mitchell and Chris Maait are co-authors of the book, 'Mosman Meanders & foreshore flavours'.

They are both married  - but not to each other.

Cheers Claire and Chris
Claire Mitchell - 0421 319 496    Christopher Maait - 0431 044 075

mosmanmeanders@gmail.com

 

 

Prince Paul is a real prince

My favourite photo of Paul Delprat
as he is kindly launching 'Mosman Meanders'
Thanks Prince Paul

No matter what political ideas they have, I know that many people in Mosman feel for you as they read in the Mosman Daily about the result of your 20 year driveway dispute.  After all that time and effort I  know you must be feeling very disappointed.   

 

I also know that many in the community express affection for you, along with admiration and respect for the contribution you have made and continue to make for the Art Community in Mosman.   "Local artist, Paul Delprat,  and many others worked to achieve a Mosman Region Art Gallery which came to fruition in 1998.  The Gallery's profile as a destination for artists and collectors was raised, with Margaret Olley and Ken Done being the initial benefactors." 

Mosman Meanders & foreshore flavours

I think that you are a real prince!

Claire

 

Embracing Asian flavours with traditional ingredients

Perhaps, as a result of the lack of an initial food identity, we now enthusiastically embrace the flavours of the world.  New generation chefs, bravely push the boundaries of 'Italian Nonnas' by being playful and developing new techniques with traditional ingredients.  

Australian palates in general have evolved from the early experiences of the bland Chinese eateries, to embrace authentic Asian flavours.

Vietnamese Style Beef Fillet

A classic roast dish with Asian flavours hits the spot for winter dinners.

 



 

To serve 4

1 Beef fillet - trimmed

6 star anise

 

Marinade

2 tbsp lemongrass, chopped  (white section only)

3 cloves garlic, crushed

1 lime, juiced with a little zest added

1 long red chilli, finely chopped

2 tbsp fish sauce

1 tbsp olive oil

 

Make 6   2 cm cuts in the beef and press the star anise halfway into the cuts.  Combine the rest of the ingredients - reserving 1/3 for sauce, coat beef with the rest.  Set aside for an hour or longer.

 

Sauce

1 small onion or equal amount of leek
Reserved marinade

1 cup beef stock

1 tbsp chinese wine or mirin

Heat a little sesame or olive oil in a pan, gently fry onion or leek, add marinade, fry for 1 minute, then add stock and wine.  Simmer for about 5 minutes.   Strain and place in a serving jug to reheat for serving on the table.

 

To cook the beef, wipe off excess marinade and sear in a little oil in a heavy pan or on a hot plate, until browned (about 5 minutes each side);  transfer to an ovenproof dish and place in oven at 120 degrees for 20 minutes, (for rare beef)   Add any meat juices to sauce and serve slices of beef with  roasted carrots, parsnips, leeks cut lengthwise; roasted potatoes and green beans. 

 



 

Seafood Chowder to warm you

 Seafood Chowder

Hi Mosman Lovers
Now that Winter has finally arrived, I thought I'd warm you up with this lovely winter dish  found on P 82 of 'Mosman Meanders & foreshore flavours'.

American whalers in the 1830’s, who rowed from their whaling ships to collect the oysters, clams and cockles for their beloved fish chowder, gave the bay its name. Typically chowder is a rich and creamy soup full of chunks of ingredients that almost make it like a stew.
There are all kinds of variations using everything from seafood and poultry, to just using vegetables. Enjoy -  Cheers Claire

40g butter
1 onion, roughly chopped
1 large carrot, roughly chopped
1 large stick celery, roughly chopped
2 tablespoons plain flour
4 cups (750ml) fish stock
3 cups (750ml) milk (or combination of milk & cream)
12 raw prawns, peeled leaving tails intact, deveined12 mussels, scrubbed, debearded
1 salmon fillet, skin removed, cut into 2cm pieces
2 tablespoons chopped flat-leaf parsley
salt and cracked black pepper

Melt the butter in a large saucepan over medium-low heat. Add the onion, carrot and celery and cook for 3 minutes or until softened (do not brown).
Add the flour and stir until the mixture bubbles and begins to come away from side of pan. Cook for another 2 minutes then remove from heat. Stir in the fish stock and milk, scraping to dislodge any sediment on the base of pan to avoid lumps forming in the soup.

Return pan to heat, reduce to low and cook for 25 minutes.  Add the prawns, mussels, salmon and parsley and cook for another 4-5 minutes or until seafood is just cooked through.  season with salt and pepper and serve immediately.

  

In Mosman flowering shrubs and trees reign

In Mosman flowering shrubs and trees reign providing constant

 flowers throughout the year, whether it be the 'Alice in Wonderland' Camellias or their  delicate cousins, the Sasanqua, which flower through autumn,winter and spring, leaving paths of pink petals. 
They are a constant delight to the senses as we walk around Mosman, when I can't seem to stop taking photos.

 

Sasanquas leave a path of pink petals

 

Camellias brighten the Autumn landscape

 

 

Balmoral alive and well on Mothers Day

 

Happy Mothers' Day

Balmoral was alive and well as we had an indulgent breakfast at one of the cafes. 

With G sitting on one of the park benches engrossed in the Sunday paper, I was free to wander around the rocks bordering the Island.

 

The two curves of sand of Hunters Bay, are now simply referred to as Balmoral but the northern end used to be called Edwards Beach, named after the elder son of Captain John Edwards, known as Balmoral's first permanent resident separated by Rocky Point  known as the 'Island'. 

 

Fabulous weather for walking, exploring, and taking photos.

 

 

Eve's Salad perfect for ANZAC Day



Pomegranates and figs in Tuscany

 

Warm fig and pomegranate salad

This ticked all the boxes for me when I took it along to a friend’s ANZAC Day BBQ , which actually turned out to be a fabulous dinner party!! Luckily I had chosen an elegant salad rather than “Diggers Delight”.

OK, so why did it tick the boxes, you ask?

· The pomegranate dressing has an interesting flavour due to my new 'must-have in the frig’, Pomegratate Molasses. ("Molasses… Molasses… it's icky-sticky goo, Molasses… Molasses… it al-ways stick -to -you"). No, this is not your usual molasses. It adds a complex but not too sweet flavour to many dishes.

Pomegranate seeds add an interesting crunch as each little seed explodes in your mouth.

· The warmed figs – I love figs in every form and have happy memories when G and Istole them from an ancient tree in the garden of a long deserted villa. They were firm, sweet and were warmed by the Tuscan sun; I felt like Eve. Perhaps Adam and Eve ate a fig and not an apple which makes sense since they were wearing fig leaves. So the BBQ’d warmed figs hit a high note with me.

Here it is... for 4 servings

Eve's salad

4 large ripe figs cut in half . Brush or spray cut side with olive oil. 1 pomegranate - cut in half. With a citrus juicer, juice one half to yield 1 tbsp juice after removing some of the seeds to retain with seeds from other half.
70g goats cheese or Danish feta crumbled

Dressing
Combine 3 tbsp extra virgin olive oil with 2 tsp pomegranate molasses, 1 tbsp pomegranate juice and a squeeze of lemon juice
Season with salt & cracked pepper

To serve Combine 50g rocket leaves with a handful of basil. Just before serving, warm the figs through , cut side down, on a BBQ. Add figs

and cheese. Drizzle with dressing and scatter with pomegranate seeds

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - mosmanmeanders@gmail.com
 

"My time must be spent doing my work" Ruth Burgess

'Meandering around Mosman'  today involved spending time with Ruth Burgess at Mosman Art Gallery. 

With the  Mosman Art Gallery backdrop of a lifetime of images from her backyard forest, expressed through Ruth's  woodblock prints - she guided us through how it was done. 




Mosman  Art Gallery - 
Ruth Burgess - Artist  

 

 

 

Hand of the printmaker

 

 

Material of the artist




Woodcut with paint applied

 

 

The final woodcut - three block, printed on Japanese paper



Interpretation of  forest 

For a long time I have lived in this forest,  

symbolic inspiration of the printmaker
to express the landscape's power and energy.
Forest canopy and its understory
insects, birds, moon, distant sky, wind
create chaotic order; an  enigma of illusion.

 Meditative Zen-like  process
equalises wood, ink, paper, tools
with the imagery and hand of artist.
There is no formula; you are not alone
wood and paper work with you,

ink the servant of the woodcut.

 

'My time must be spent doing my work'  Ruth Burgess 

Poem from Ruth's words - Claire Mitchell

 

 

 

 



Shopping in Mosman - the right length for skinny jeans?

Hi there

 "I shop therefore I am" - a new twist on an old saying.  And of course the first item we need is a pair of well fitting black jeans to kickstart the season.  In Mosman we have an enviable variety of boutiques which showcase a well chosen selection of the best designs - not always the most expensive.
So today, I found a great pair of semi skinny, not too low rise and in a fabric that kind of keeps you in.

 A few years ago, I visited my friend  R, who owns a beautiful store 'Shop at Next Door' which stocks an extensive range of jeans with fabulous tops and accessories.  I  learnt the ins and outs of how to wear skinny jeans - with boots of course but also with killer heels, flats and flip flops. R says that the worst mistake you can make when taking up jeans is to make them too short - flared jeans need to be almost to the ground but skinny jeans are a little tricky to get right. Have them as long as you can make them without cupping the bottoms too much; a certain amount of cupping however is necessary for the look and with summer jeans you can fold up the bottoms for a casual look.


This is what she says on her site http://www.shopatnextdoor.com/ - click on Jean Scene at bottom of Home Page.


'No, you do not have to be skinny to wear skinny jeans. It's all about how you wear them that makes the difference. Going into a Wisconsin winter, we all know how great it is to throw on your favorite skinny jeans with a pair of boots and a big oversized sweater. It's the one time that living in the frozen tundra makes fashion fun as well as practical. But thankfully that is all behind us for another seven months or so. So now what? Well a picture is worth a thousand words. Wear skinny jeans with killer heels, your favorite flats, barefoot if the moment is right and of course your favorite flip flops. You can wear a skinny jean scrunched around your ankle or cuffed for a casual look. That solves some of the length issues, which is nice for us as well as you. Of course we'll always shorten them for you if need be.'


I'm off now to take up some jeans - because they're usually too  long for me.  I learnt from R how to do a professional job but am under threat of dire consequence if I devulge the secret. Sorry!
Claire
By the way - if you want some tasty food ideas that will help you to be able to fit into your jeans go to www.fitinyourjeanscuisine.com
 

Ruth Burgess is a star

 Hi there
Make sure you see this exhibition.
I'm passionate about it because it's not only amazing from a exhibition of her works, but also from the physical process which leads to the producing of these works.
Claire

Ruth Burgess: From the Forest - 30 years of woodcuts and wood engravings

Saturday 16 March – Sunday 19 May 2013

From the forest celebrates the art and life of Ruth Burgess, who has had a career spanning three decades and is widely regarded as a leading force in Australian printmaking as an artist, teacher and mentor. With her home and studio immersed in a verdant rainforest in Turramurra on Sydney’s northshore, the enduring themes evident within her work are the spirituality and the immediacy of her bush environment and the interconnectedness of man and nature.
Ruth Burgess’s first visit to China in 1988 proved an artistic and spiritual revelation and her life and practice has been profoundly influenced by China’s paintings, calligraphy and Buddhism ever since. While her artworks share many of the aesthetic qualities of Chinese and Japanese woodcut traditions, Burgess’s works have a distinctly Australian sensibility and a visual iconography developed through living with such proximity to the Australian bush, its flora and fauna.
Ruth Burgess’s art practice stands apart from her peers through her intensely original, distinctive and compelling woodcuts and the palpable sense of unfettered energy they contain. Together the artworks in this exhibition reveal the artist’s continuing journey through landscape, figuration and abstraction and the marriage of process and material in her work.

 

Great support for Balmoral Burn

There are many organised activities around Mosman but what always amazes me is how many people participate in or support them. 

The next major sporting fundraiser is the Balmoral Burn and anyone who has walked up Awaba Street can imagine the burn that running up this very significant hill would incur.  The start line is at the bottom of Awaba Street, Balmoral. The course is 420 metre straight up Awaba Street hill. There is a race category for everyone!
See you there (but as a supporter only!)
Claire

From the Mosman Daily

 

Enjoy foreshore walks this Easter

Enjoy foreshore walks this Easter - Photo  - Christopher Maait

With the glorious Easter  weather, why would anyone not be out enjoying our foreshores?  We suggest you arm yourself with a copy of Mosman Meanders & foreshore flavours and treat yourself to beautiful harbour walks,  connecting sites to rich history and cultural background insights.

 

Then when you've built up an appetite, drop into a local cafe for coffee or a snack, or prepare beforehand with your own picnic using recipes from the book.

Enjoy the moment.

Claire

 

 

 

Dark Chocolate Easter eggs are good health news

Have you heard the good news about dark chocolate?

Summarised from Ease Easter Guilt": go for dark chocolate - Nicola Conville, Sunday Telegraph 24/3/13
Easter promises calorific overindulgence but according to studies by researchers from Monash University, the choice of dark chocolate offers significant health benefits, including improvement of blood flow and a "feel good" factor.
It's a healthier option, especially since with a 70 per cent cocoa component, dark chocolate generally contains less added sugar and fat than milk chocolate, with other studies stressing it be part of a healthy lifestyle, including regular exercise.

Sounds like great news to me!

Happy Easter to you all.
Claire  - lover of dark chocolate
ps - in 'Mosman Meanders & foreshore flavours' on Page 90, Coco Chocolate - Sydney Chocolate School, at Middle Head,  have submitted a fabulous recipe for Chilli chocolate figs. These are to die for.


It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email -
mosmanmeanders@gmail.com