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their story
Cecil was born in 1934 in country Victoria, the third of seven children. He spent his early years on the family farm before moving to Melbourne in his twenties, where he met Carmel at a dance in St Kilda.
He worked as an electrician for over forty years and was known by everyone in the neighbourhood as the bloke who'd fix anything without being asked. He had a laugh you could hear from three houses over.
He is deeply missed by his family and everyone who had the good fortune of knowing him.
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favourite things
saying
"Near enough is good enough"
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a recipe from their kitchen
Cecil's Sunday Roast Lamb
"always make more than you think you need"
- 1 leg of lamb, bone in (about 2kg)
- 4 cloves garlic, sliced
- 2 sprigs fresh rosemary
- Olive oil, salt, pepper
- 1 cup chicken stock
- Roasting vegetables — potato, carrot, parsnip
01.
Score the lamb all over and push garlic slices and rosemary into the cuts. Rub with olive oil, salt, and pepper.
02.
Roast at 200°C for 20 minutes to get colour, then drop to 170°C. Allow 25 minutes per 500g.
03.
Add vegetables and stock around the lamb for the last hour. Rest the meat for 20 minutes before carving.
04.
Serve with gravy made from the pan juices. Don't skip the gravy.
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from the family
"Cecil, you built things with your hands and with your heart. Every piece of furniture in our home, every fence post, every shelf — you put yourself into all of it. We still hear your laugh when we sit down to dinner together. We always will."
— with love, always