Our past secretary and “Shoppe” manager, Lyn was born in Sydney, the youngest of a family of four; the rest being all boys. After a secretarial course at North Sydney Technical College, Lyn worked in the head office of the Commonwealth Bank for three or four years. Then followed three and a half years in the State Public Service on the personal staff of the Minister for Health ( no wonder she made such a fantastic Arts Council secretary). feeling the need of a change, Lyn left the city and went “jillarooing” at Wiringulla, Merriwa, NSW. here she met her husband-to-be, John, and the couple were later married, moving to Limber which is about 40 km out of Tamworth. Here their daughter Sandra was born in 1972. the family moved to Dandaragan, WA in 1976, when Lyn was first introduced to Pottery. When Yathroo Estates was sold in 1981, John, Lyn and Sandy came to Hotham Farm. Lyn and Hohn quickly became involved in district activities and apart from her official duties, Lyn was an enthusiastic member of the Book Club and Pottery Group. Life became busier than ever when on St Valentine’s Day in 1983 the family journeyed to N-gala to collect a blunt hair, blue eyed bundle whom they named Andrew Merton. Apart from her role of full-time wife and mother and her Arts Council activities, Lyn was an enthusiastic member to the Bible Study Group. being appointed its leader on the departure of Christine Pritchard. The family left the district to live in Mandurah early in 1986. Boddington’s loss must be Mandurah’s gain.
Mocha Mint Slab
Ingredients
Base
1½ cups self raising flour
1 cup coconut
½ cup brown sugar
185 g shortening
Mint Icing
1 cup icing sugar
2 tablespoons milk
30 g copha
Few drops peppermint essence
Mocha Topping
90 g copha
1 teaspoon instant coffee
½ cup cocoa
Method
Melt shortening in large saucepan. Add dry ingredients and mix well. Press into greased slab tin. Bake in moderate oven until firm, approximately 20 minutes. While still warm top with mint icing. Melt chopped copha. Add icing sugar, milk and essence. Mix well and spread over base. Allow to cool and top with mocha topping. Melt chopped copha, add cocoa and coffee, mix well, cool slightly and then pour over mint layer. Allow to set and cut carefully into squares or finger lengths.