Lorna was born in Williams and has spent all her life in Boddington, noting with interest the many changes which have taken place over the years. Both her parents were related to the Batt and Pollard families who were among the earliest settlers in the district. Lorna’s late mother was Rebecca Wilson from Quindanning and the small property “Kaloma” where the Roberts family lived was a wedding present from Rebecca’s parents, when she married Arthur Roberts. Before her marriage to Laurie, Lorna worked in the local butcher’s shop and one of her most vivid memories is of cutting off the meat coupons from the customer’s ration cards during the war years. Now that her three sons are grown up and away from home, Lorna has more time to devote to her main hobbies of knitting, crochet crossword puzzles, woodwork and when she finds time, reading and gardening. She is still a very enthusiastic badminton player and forever the optimist enters every contest or competition she comes across in various magazines.
Marron and Rice Medley
Marron are delicious fresh water crayfish found only in Western Australia. They can ve found in the Murray River and some local farmers have them in their dams. Lorna’s husband, Laurie, has been an enthusiastic inland fisherman for many years and, like many other local fellows has known the “best spots” from boyhood
Ingredients
4 eggs cooked omelette style and cut into thin strips
3 – 4 cups cooked rice
1 large onion, chopped
2 cups cooked peas
2 tablespoons soy sauce
Peper and salt to taste
1 dozen medium-size marron tails cut into small pieces
1 cup sliced capsicum
1 cup diced cooked ham
1 cup chicken stock
1 cup sliced celery
Method
Cook onion, celery and capsicum in a little oil until tender. Add rice. Mix gently until rice has absorbed oil. Cook a few more minutes. Add cooked ham, marron, egg strips and peas. Stir gently until thoroughly mixed. Add chicken stock and so sauce. Salt and pepper to taste. Allow approximately 5 minutes for the sauce to permeate before serving.
A non-stick pan is ideal for this dish
Gilgies and or koonachs may be used either with or instead of marron.