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


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