Ash Wednesday at Warlawurru Catholic School, Red Hill, near Halls Creek, East Kimberley, was a prayerful community celebration for the seventy or so adults and children gathered in the undercroft.
In this photo, Elder Philomena Minga, gave out blessed ashes to Shania Willett.
Photo: CAS

Lord,
bless the sinner who asks for your forgiveness
and bless all those who receive these ashes.
May they keep this Lenten season
in preparation for the joy of Easter.
[From the Mass of Ash Wednesday]

Issue 1, April 2010, Highlights:

Easter Message

Many Happy Returns: 90

New look entrance

Takeaway Turkey Treat

Year for Priests

Blessing the Caring Centre

Mary Mackillop - Australia's First Saint

Kimberley Kitchen

Remembering the sick

Lent

Sicily Wedding

KCP Magazine

Kimberley Kitchen

Jennifer Cambridge is Community Liaison Officer at St Mary’s College in Broome and is originally from Melbourne. Jennifer’s connection with St Mary’s College started when she became involved with the Cultural Exchange Program in 2000 and accompanied Melbourne students to the Kimberly over the next eight years. Jen and her husband Barry moved to Broome in 2008. They have a daughter at university in Melbourne and a son working in the USA. Jen enjoys being with people and maintaining contacts with communities across the Kimberley. She loves cooking for family, friends and visitors when they come to Broome.

THE PERFECT LEMON TART.

125 gm butter
2 tblsp finely grated lemon zest
1 ¾ cups plain flour
1 ¼ cups castor sugar
2 pinches salt
6 large eggs
1 cup fresh lemon juice – need about 4 biggish lemons
½ cup thickened cream
Icing sugar

Preheat oven to 180 C. Have ready a 28 cm tart pan with removable base.

Pastry: Melt the butter in a small pan, add 1 tblsp lemon zest and let stand for 5 mins.
Whisk together the flour, ¼ cup of the sugar and a pinch salt in a medium bowl. Pour in the butter gradually, stirring with a fork until it begins to come together. Press mixture into pan pressing it evenly up sides and into base. Bake for 20 minutes and cool on wire rack.

Filling: Process remaining sugar and remaining 1 tblsp of zest in processor until finely ground. Add eggs, lemon juice and another pinch of salt and process until smooth. Beat the cream in a medium bowl until it forms soft peaks and then gently stir the egg mixture into it.

Place the crust, still in the tart pan, on a baking sheet and pour the filling into the still warm crust. Bake for 25-30 minutes until the filling is just set in the centre. Let the pie cool on a wire rack. To service sift icing sugar over the tart and cut into wedges. For extra class, serve with a berry coulis, drizzled around the plate, and cream.