Merry Christmas from the Valley! It’s been a busy lead up to Christmas! We had the Cat Haven Christmas Market, gift wrapping teams at Belmont forum, some very hot weather and the launch of our Christmas Hay appeal.
If you would like to donate for our hay fundraiser simply go to: https://www.givenow.com.au/cr/possumvalleyxmashay
Sweet Banjo joined the Sanctuary’s little donkey herd at the end of spring. He came all the way from Wickepin, after his owner received some worrying health news. While a little reluctant to step up into the float, some gentle coaxing soon saw him on his way to the Valley to meet new friends.
Banjo befriended Spud within an hour of exploring his new home, and the two chocolate coloured partners in crime nap, snack and play together each day!
Welcome Banjo it’s lovely to have you here!
These Grinchy cookies are great for gifting (or nibbling yourself) in the lead up to Christmas.
Ingredients
- 1 cup of soft vegan butter substitute
- 2 vegan eggs made with Orgran Egg Replacer
- 1/4 cup of icing sugar
- 1/2 cup of sugar
- pinch of salt
- 2 teaspoons of vanilla extract
- 1 tablespoon of cornflour
- 2 1/4 cups of plain flour
- Green and yellow food colouring
- Small red hearts (those used for decorating cakes). We used vegan 'Over the Top' brand 'Bling Red Hearts' available at Spotlight stores
- Desiccated coconut
Method
- Mix butter substitute and two sugars together in a bowl (sift the icing sugar first) until they have a creamy consistency.
- Add the eggs, vanilla and salt and mix.
- Then add the food colouring. Combining the yellow and green will make a brighter green, like the coat of the Grinch. Add colouring to the batter and stir until you reach the desired colour. If it is a little dark, don't worry as adding the flour will lighten the colour further.
- Sift in the cornflour and flour. Stir well.
- Prepare a baking tray with non stick paper. Make small balls of the green batter - approximately 4cm in size - and roll these in the dessicated coconut. As there is no rising agent in the recipe they will stay the same size. Flatten the balls on the tray and then add small red hearts.
- Bake in an oven at 160 C for approximately 10 to 15 minutes or until the coconut begins to brown and the biscuits feel firm. The shortbread will harden as it cools.
On the 16th of November, Lyn and Michael kindly hosted the Valley’s first Garden Party.
The weather was beautiful and sunny, the breeze was cool, and over 70 people came along to enjoy an afternoon of amazing food, music and surrounds, all while raising money for the animals.
‘The Summer Nights’ supplied the tunes, while the volunteers cooked up a storm, with culinary offerings including veggie rolls, Persian arancini, savoury tarts, slices, cakes and so much more.
Stacey was on the flower stand, creating stunning native bouquets for sale throughout the afternoon, while Greet ran the merchandise and silent auction tables.
Guests enjoyed the limitless food and drinks while relaxing under the shade of pear and plane trees.
Come along for quiz night fun and frivolity for the animals!
BYO cruelty free snacks or grab savoury and sweet snacks from our bake sale.
Drinks will be available at our licensed baaaa.
Check out the amazing silent auction, raffle items, table games and door prizes.
As a licensed event there is no BYO available. If drinking, please do so responsibly and be sure to arrange safe transport home.
Those under the age of 18 may participate in the quiz night with adult supervision. They will not be permitted to purchase or consume alcohol.
All funds raised go to helping the Valley continue to care for over 320 animals, while rescuing and rehoming many more.
For tickets, see:
https://www.trybooking.com/eventlist/possumvalleyanimalsanctuary
Spring has arrived in the Valley, and despite the ongoing wintery conditions, the garden is springing to life!
The possums have been loving the array of wattles and roses picked in the gardens, and the crab apples and Judas tree are filling the house paddock with masses of cheerful pink blossom.
The Dutch iris and daisies at the entry gate are in full bloom and loving the late rains.
