Maggi Barnard

The New Harmonies concert at the Parkes Services Club last Sunday was a sell out! The community concert was a huge success with performances by the Parkes Shire Concert Band, Tapestry, the Parkes Community Choir, Parkes Public and Middleton school choirs, Lachlan Regional Orchestra and the Forbes Town & District Band. “It was a wonderful collaboration for all the groups involved,” said one of the organisers. Special thanks to Parkes Services Club, Sue and Jim Connors and all participants. Raffle won by Jeanette MacGregor.

PARKES LIBRARY IS ON THE MOVE!
The big news is that during June/July Parkes Library is going to pack up and move to a temporary location in Clarinda Street for one year. The present library space is about to undergo extensive renovations and expansion. Stay tuned for further details.

TO THE MOON AND BACK ART WORKSHOPS
Saturday 22 & Sunday 23 June
Midday – 4pm
Cost: $20 per student
Regional Arts NSW and Parkes Shire Library invite 12 to 17-year-old students to a weekend art workshop in celebration of the 50th anniversary of Parkes’ role in the Apollo 11 moon landing mission. Experienced local artist Leanne Wilson will lead the workshops and participants will produce a canvas artwork which will be displayed at a public exhibition during the anniversary celebrations. Places are strictly limited, book early to secure a place. Bookings and payment at Parkes Library.

AUTHOR TALK AND AUTHOR WORKSHOP – AMANDA HAMPSON
Wednesday 19 June
Author Workshop: 10am – Midday
Author Talk: 6 – 7pm
Amanda Hampson grew up in rural New Zealand. She spent her early twenties travelling, finally settling in Australia in 1979 where she now lives in Sydney’s Northern Beaches. In researching her upcoming novel, Sixty Summers, Amanda embarked on a European trip retracing her own youthful journey from the 1970s. She is the author of two non-fiction books, numerous articles and novels The Olive Sisters, Two for the Road, The French Perfumer and The Yellow Villa. Bookings required due to limited places at Parkes Library, library@parkes.nsw.gov.au or call 6861 2309.

BOOK CLUB
Peak Hill – First Wednesday of every month @ 6pm
Parkes – Last Wednesday of every month @ 3pm or Last Thursday of every month @ 6pm

The BEST Carrot Cake
An easy to make cake using carrots on special at Cunningham’s IGA this week!

For the cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• ½ teaspoon salt
• 3/4 cup canola or vegetable oil
• 4 large eggs room temperature
• 1½ cups light brown sugar
• ½ cup granulated sugar
• ½ cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 3 cups grated carrots

For the icing:
• 227g cream cheese at room temperature
• ½ cup unsalted butter at room temperature
• 2 cups icing sugar
• 1 teaspoon pure vanilla extract

To make the carrot cake:
1. Preheat oven to 180°C. Spray two 22cm round cake pans with non-stick cooking spray.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
3. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots and mix until combined.
4. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix.
5. Pour the batter evenly between both cake pans. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven, transfer to a wire rack, and cool in the pans for about 20-25 minutes. Remove from the pans and return to the wire rack.

To make the cream cheese icing:
Beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the icing sugar and vanilla extract and continue mixing until fully combined.

To assemble the cake:
Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.

(Source: www.livewellbakeoften.com)