Sunday, August 11, 2013

Newby geocachers

Magda and Riki put us onto geocaching - like orienteering only with better technology and surprises!! So I registered on under 'eureka2005', got myself a cool app that makes it easier and Riki helped me make some tokens to swap if we found caches with goodies. Hubby came up with the idea of using domino's as I had a bit of a stash to make altered domino pendants. 

As an aside - here was the sunset on the way home from doing the grocery shopping

Magda sent us some yummy Blueberry and Peanut chocolate :-)
And of course Riki helped us eat it!!
Our geocaching tokens
First day geocaching - having a hearty breakfast of bacon, poached eggs and Turkish bread
These are the beautiful places you get to see when you geocache - Woolgoolga Beach access
Tracking down our first cache
Woot - we found it! Well hubby did - it was a nano cache with a log that we filled in and then placed it back in it's spot. It was near a Pandanus Palm
Woolgoolga Beach - no muggles about!!
Filling in the log
Second day geocaching - first stop Woolgoolga Cemetry - after playing chasey's with the GPS we found it!! I got my first chance to leave a token :-)
Magda and Riki find old cemetaries as interesting as we do so we spent some time finding the oldest graves and reading some of the headstones to get a feel for the people who once lived in the area. This metal headstone was hard to read but we could make out 'Sarah Rose'
The honors for the oldest graves went to Edwin and Sarah Eggins who travelled to Australia from England and settled in Woolgoolga.
Our second cache of the day took us to a place we didn't even know existed. The nano cache with logbook was hidden somewhere near this beautiful spot.

There was another cache hidden in the dunes somewhere behind Buster the shipwreck (much more covered in sand since the last time we saw him) But due to really bad erosion the pathway had been closed and we suspect that was were the cache was hidden - our  first DNF :-(
Third cache - success!! This one was hidden by a family from the United States when on holidays. Beautiful spot
Woolgoolga Creek - there is a lovely picnic area with barbecues about 50 metres away
This weekend we headed off to Coramba - a little township about 20 minutes west of Coffs Harbour - there were 2 caches we had selected. One at the historic Coramba cemetary and one up at the trig station on a very steep mountain!!!
We loved the metalwork on this grave
This cache unfortunately was a DNF for us today. We think we were searching in the right place and hopefully the cache is still in its spot. But it was worth it just to have a look around. As you can see we had the place to ourselves

This was so steep we decided to turn back and go a different way
Second cache of the day - found!! Beautiful views back over the ocean
Spotted a fire!!
We also had some vanilla slice at the Coramba bakery - yummo. Sorry no photo - although it would just make you drool all over your screen :-) Just in case you would like to make something simliar here is a really easy Vanilla Slice recipe from Better Homes and Gardens website


2 x 200g packet Lattice biscuits (light, pastry square biscuits)
½ cup custard powder
½ cup caster sugar
1 cup milk
300ml thickened cream
1-2 tsp boiling water
Passionfruit Icing
2 cups pure icing sugar
2 tsp softened butter
2 passionfruit, halved


1. Line base and sides of a 20 x 30cm (base) slab pan with baking paper, allowing an overhang along each long side. Arrange biscuits, in base of pan, in a single layer. Use a serrated knife to cut to fit.
2. Put custard powder, sugar and ½ cup milk in a large saucepan and whisk until smooth. Pour in remaining milk and cream. Put pan over a medium heat, cook, stirring constantly, for 5 minutes or until custard comes to the boil.
3. Working quickly (see Cook’s tip, this page), pour warm custard over biscuits, then top with another layer of biscuits, ensuring you align all biscuits. Refrigerate for 1 hour or until set.
4. To make passionfruit icing: Sift icing sugar into a large bowl. Add butter and enough passionfruit pulp to make a thick icing. Stir in 1-2 teaspoons of boiling water. Spread icing over biscuits. Refrigerate for 1 hour until icing sets. Cut into squares, using the shape of biscuits as a guide. Serve.

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