Last Sunday afternoon, the heavens opened and the rain came down — much needed rain, actually. It came as quite a surprise to the hundreds of tourists in the vicinity of the Sydney Opera House and Circular Quay. Five minutes before I took this photo, you could not have seen 10 feet in front of you, let alone all the way to end. Everyone is cowering behind those columns to the left, jammed together as tightly as pencils as in a box. I did feel rather smug with my showerproof jacket and umbrella. Walking along this east side of Circular Quay is usually immensely frustrating, trying to dodge and weave around strollers and families and tour groups; for once, though, I could walk at will!
It’s really autumn here in Sydney (the clocks went back last night) but it’s still summer weather, with blues skies and temperatures in the high 20s Celsius. And I did take this photo in summer (November) and meant to post it, but at the last minute I spotted the reflection of the ceiling fan in the glass. I kept thinking I’d take another shot, but never did, and I can’t very well wait until the cocktail needs renaming “Winter of 2018”.
To make the cocktail:
- put 1.5 oz gin (or vodka if you prefer, but the taste will be very different), 1 to 2 tsps of triple sec, a big squeeze of lime and a scant tsp of homemade pomegranate syrup* in a cocktail shaker
- add ice and shake vigorously
- pour into a chilled glass
- gently drizzle one-quarter to one-half of a teaspoon of rose syrup over the top (if you’re the type of person who has a drinks atomiser, this would be an ideal use — you want that lovely rose fragrance)
- if you have access to organic non-pesticide-sprayed roses, float a petal or two on the surface
*I say “homemade pomegranate syrup” because if you make it yourself you have control over the sugar. Commercial syrups (such as grenadine, which ostensibly is pomegranate syrup) have masses of sugar. My syrup has about one-quarter the amount recommended in the recipe, giving a light syrup bursting with pomegranate flavour. It is possible to make your own rose syrup, but that’s just way too much effort for me!
I also created a “Summer of 2016” cocktail. Not sure what happened in 2017!
As with my previous (my first!) Bondi sunrise post in December, I woke up early today and couldn’t go back to sleep. So I figured I may as well capture the sunrise. The first sight was rather ominous, with all that heavy cloud.
The hundreds of fitness fanatics were not ominous, but they were unexpected.
The lifeguards’ day starts early. The sun rises an hour later now (about 6:30am) than in December, but they were already busy setting up.
Cameras at the ready!
The big event!
I had no idea so many people communed with the sea at this ungodly hour.
I never did figure out what this group was doing.
Tomorrow, I’ll definitely try to sleep through the sunrise.
When the tide and wind and light are right, there’s a moment after a wave has rushed ashore when the sand is covered by a thin, reflective sheen of water. Such as in this photo at Bondi Beach.
What more do you need for the perfect Fiji sunset? (Ooh, I know, a cocktail!)
On 28 April 1996, 35 people were killed and 20 were wounded by a single gunman at and near the Port Arthur historical site in the state of Tasmania, Australia. This was the country’s worst mass shooting and led to a reform of Australia’s gun laws.
Many of the victims were in the site’s cafe and tourist shop when the massacre unfolded. That building is now empty, lacking a roof, windows and doors — a silent memorial.
Beside the eery stone building is a pool of reflection, a garden and benches, where one is gently encouraged to remember and to pay respects.
An inscription at the site reads:
“May we who come to this garden cherish life for the sake of those who died.
Cherish compassion for the sake of those who gave aid.
Cherish peace for the sake of those in pain.”
You may read a detailed account of what unfolded on that day here, but be warned that it is disturbing.