Friday, July 31, 2009

The Politically Incorrect Parenting Show

Currently screening on TV One here in New Zealand, this show is hosted by clinical psychologist Nigel Latta.
It is the funniest, most apt piece of television I have enjoyed watching in years.

Last night's episode has sparked me into print because the first section about Generation Y just hit such a big nerve that I spent the entire section nodding, laughing and thinking - "oh my god, that is so completely true".
The entire piece revolves around the idea that by removing the concept of "winning" and introducing the idea that everyone should get a prize no matter how much effort they put in (just turning up is enough), we encourage our children to have unrealistic expectations of their own worth and entitlement.  i.e. I'm here, I'm fabulous, why aren't you fawning over me?

I believe that every kid is special, but not every kid is special at everything.  How can you be special if all the other kids are treated the same irrespective of how much time, effort and talent they put into any activity?  And conversely, how can the other kids be special if you get a prize for turning up when they are clearly better at something and not recognised for it?
Where's the possibility of genuine self-esteem generation there?

This complete lack of understanding of how the "real" world works amongst some of "the younger generation", and the demands put on others for their own self-gratification has long been a bug-bear of mine.  I have been known to repeatedly pontificate and be a general bore on the subject of this inability to recognise the need to "earn" the right to have something, or to do something.

We have had at least two Gen Y - types at our work over the years.  They never fail to amaze and astound me with their density.  They cannot see past their own needs, wants and desires.  They don't understand why the word "no" is used by others to some of their 'requests' and they don't understand the concept of being paid by performance rather than length of time on the job.  (i.e. they turn up and are "loyal" so what's the problem?)  And certainly their view of what is "team oriented" is a million miles away from my own.

By way of example, how does this attitude sit with you...

Young person, not sound with money despite advice from parents and employers regarding the need to be prudent, goes out and buys a $1000 cellphone because it is cool (or whatever).   Less than a month later, the same young person is known to be in financial difficulties due to court orders for fines payments and what appears to be debt collectors attempting to contact them at their workplace.   What does said young person do?  Face up to the reality of what they've got themselves into?  Taken steps to get their financial mess in order? Come to some agreement regarding repayments?  Sold some surplus stuff (i.e. cellphone) to reduce debt and improve cashflow?


Of course - NOT !!



Their first port of call is their parents - please bail me out.  Parents, facing up to reality, say "No".
Their second port of call is their employer - please give me a raise.

The last of these would not necessarily be an issue for a well-adjusted, contributing member of staff.  But this young person was more known for a history of being unreliable, having contributed nothing new or of note to their workplace and certainly not putting in more than the bare minimum effort in order not to get the sack.  What do you suppose the answer to the request of more money was?


Of course - NOT !!



I know I'm sounding like an old fuddy-duddy, and I also know that these comments verge on a sweeping generalisation (as I do actually know some 'younger generation' that don't behave like they have a god-given right to anything they want, when they want it and without earning it).  But by crikey it is more prevalent than people may admit and it causes us "older" folk some degree of difficulty in a workplace.  Those politically correct behavioural practices introduced into many of our schools may have been done so with good intention but they clearly have a long-term negative impact on our children and their ability to stand up in the world.

Silly, silly, silly.  As though you would find any such nonsense occurring in other parts of the world.  India, for example.  Competitiveness is embedded and the only way you can get ahead.  I wonder why they are getting so much of our call centre and IT work?  Oh, that's right... they earn it*.

Anyway stepping off my soap box, I can highly recommend this for viewing if you are in NZ.  If not, you can always see if any of Nigel Latta's books are available in your local library or book shop.
If all else fails you can always look here for them too - Nigel Latta on Amazon.

---



* Before you leave messages telling me the ONLY reason our call centres and IT work go to India is because of "slave labour wages" that those of us in the first world wouldn't get out of bed for... DON'T.
Yes, they have a competitive advantage on their salaries.  I know that.  I also know and have spoken to many Indians (being the nature of our industry) and understand that they have a driving, competitive internal market for education.  You don't sit on your backside in that country and expect to get ribbons just for turning up.  Not that I am in any way advocating that we turn our system into a "workhouse for kids".  I believe in a middle ground - one that shows kids how the real world works (they will be up against third world competitors with numerous competitive advantages trying their best to make a living), while allowing them the time and space to actually have a childhood.  That doesn't mean dumbing stuff down for them, or over-praising their skills, or giving them everything they want when they want it.  It means loving them, setting fair boundaries based on their abilities, comforting them when they "lose" and encouraging them to improve and try again.  When they win, they'll be amply praised.  But not just for the sake of it.  Because they have achieved something, even if that something is as "small" a thing as learning to jump.

Just my 2c.


</rant off>

Monday, July 27, 2009

Crêpes




Recipe By : James Martin
Serving Size : 12 - 16

Ingredients:


125g plain flour
2 good pinches of salt (optional)
1 large egg
1 tablespoon melted butter, plus extra for frying
300 mls milk

Method:



  1. Place the flour and salt in a bowl and add the egg, melted butter and half the milk.  Whisk until smooth and creamy, then mix in the remaining milk.

  2. Leave the batter to rest for 10 minutes if you wish, although this is no longer deemed to be necessary as flours are now so thoroughly refined.

  3. Heat a pancake pan (approximately 20 cm) over a high heat and grease with a knob of butter.  Ladle the batter in, swirling to coat the base of the pan and cook the crêpes for 1 - 2 minutes on each side, until golden.

  4. You should get about 12 - 16 if you make thin ones.  Add your choice of filling and cream, ice cream or sauce and serve.

  5. If you are making them in advance, layer them with squares of greaseproof and place in the freezer.  To serve, defrost and reheat either by placing in a pan with a touch of butter, microwaving for a couple of seconds or heating in the oven for 1 minute at 200°C / 400°F / Gas Mark 6.


James' Notes:

I've worked with some chefs who say you should rest the batter after mixing, while others say the opposite.  For me, the real secret of a good pancake or crêpe is, firstly, not to make the batter too eggy.  Secondly, make it quite liquid and not too thick as this will enable the mixture to spread more quickly and thinly into the pan.  Always fry in butter too (never in olive oil or other oils) as it adds to the flavour, and because of the quick cooking the butter will also add colour to the crêpe.

Source: James Martin Desserts

- – - – - – - – - – - – - – - – - – -

My notes : This is the best crêpe recipe I have come across yet. It is much better than the Rose Elliot one I posted earlier simply because, as James states in his notes - don't make the batter too eggy.  This one doesn't.  It also comes together really quickly and easily in the KitchenAid with the whisk attachment.  The only proviso I would give is to be fluid with the fluid.  I have sometimes found that different brands of flour have been much thirstier than others, so aim for a consistent consistency not the volume prescribed by the recipe if you are in the habit of buying whatever flour happens to be at hand on the supermarket shelf.

And yes, if you turn the page in this book you will find sauces to go with them if you plan to use the crêpes for a special dessert - chocolate, cinnamon or raspberry sauce are the offerings.

Friday, July 24, 2009

Wild Blackberry Cobbler

Recipe By : Bon Appetit, May 1984
Source: Gathered years ago from rec.recipes
Serving Size : 6

Ingredients:


4 cups blackberries. (up to 5 cups wild blackberries)
14 tablespoons sugar
1 tablespoon cornstarch
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
10 tablespoons butter, cut into 10 pieces
1/3 cup milk

Method:



  1. Bring berries, 12 tablespoons sugar and cornstarch to the boil in a heavy saucepan over medium heat, stirring constantly.

  2. Reduce heat and simmer 3 minutes. Remove from heat.

  3. Preheat oven to 400°F. Butter 8 inch square baking pan.

  4. Combine remaining 2 tablespoons sugar, flour, baking powder and salt in a large bowl. Cut in 8 tablespoons of butter with pastry blender until mixture resembles coarse meal. Gradually add milk and blend until mixture just comes together.

  5. Turn dough out onto generously floured surface and knead several times. Roll dough out to a rectangle ¼ inch thick.

  6. Drape dough in prepared pan, allowing excess to hang over 2 edges. Pour in berry mixture. Bring edges of dough up to enclose mixture. Make several slashes in top of dough. Dot with remaining 2 tablespoons butter. Bake until pastry is lightly browned, about 40 minutes. Serve cobbler immediately.


- - - - - - - - - - - - - - - - - - -

NOTES :

We had no blackberries in the house, so I used one cup of raspberries, two cups of blueberries and just over a cup of apples.
We don't have an 8 inch baking pan, so made do with what we do have. That meant that the dough did not come to a close over the top of the cobbler. It made no difference to the taste, and even made it look more rustic. The very full berry mixture didn't even so much as attempt to climb over the edges of the turned-over dough edges.

The third of a cup of milk was not quite enough - possibly closer to a quarter cup (or a third and a good splash).
The cooking time was pretty much 30 minutes in a 200°C oven, so don't let this go too long without checking in your own oven. Any longer and it wouldn't have been a lovely golden brown, but a step into the chocolate burned range. :)

Don't forget to use your own judgement about the amount of sugar too. If you know the fruit you are using are more/less tart, then adjust accordingly.

Oh, and Mr OhWaily enjoyed this with cream, while I was a glutton and teamed it with vanilla ice cream. Most satisfying, all round.

Wednesday, July 22, 2009

Tunisian Pepper and Potato Couscous

Recipe By : Deborah Madison
Serving Size : 6

Ingredients:


⅓ cup olive oil
2 tablespoons olive oil
1 large onion, diced in ½ inch squares
1 ½ teaspoons dried mint
½ teaspoon crushed red pepper flakes
1 pound boiling potatoes, peeled and sliced lengthways
2 tablespoons tomato paste
6 cloves garlic, peeled and crushed
1 ½ cups cooked chickpeas, rinsed if canned
salt
5 bell peppers, sliced 1-inch thick
4 tomatoes, peeled and chopped
1 ½ cups couscous
⅓ cup harissa
3 tablespoons chopped parsley

Method:



  1. In a wide skillet with 2 inch sides, heat ⅓ cup oil over medium heat.

  2. Add the onion, mint, pepper flakes, potatoes, tomato paste, and garlic. Cook, stirring occasionally, for 10 minutes, then add the chickpeas, 1 ½ teaspoons salt, and the peppers.

  3. Raise the heat and saute for 2 minutes.

  4. Add the tomatoes and 3 cups water, reduce the heat to low, and simmer, partially covered, until the potatoes are tender, about 20 minutes. When done, remove 2 cups of the liquid for the couscous and set the vegetables aside.

  5. Heat the reserved broth and stir in a teaspoon of the harissa.

  6. Warm the 2 tablespoons oil in a wide pot over a medium-high heat. Add the couscous and cook, stirring constantly, for about 1 minutes.

  7. Turn off the heat and pour in the broth - it will instantly bubble up. When it subsides, shake the pan to even the contents, then cover and set aside for 7 minutes.

  8. Fluff the grains with a fork, spoon half cup water over them, and cover again for 5 minutes.

  9. Garnish with parsley and serve remaining harissa on the side.


Cuisine: "Vegetarian"
Copyright: "1997"
Ratings Out of 10: Jesse 8, John 8, Lynn 7
- - - - - - - - - - - - - - - - - - -

NOTES :I had to use general purpose vegetable oil the first time and it was fine. Also used Zarbo Harissa marinade (which is runny rather than a paste) and it worked perfectly too.

Tuesday, July 21, 2009

An Apple a day...

...keeps Ms OhWaily busy.

The past week has seen the arrival of the newest technology baby into the Oh Waily household - a MacBook.
Yes, for those Mac-ites out there, I have transferred my allegiance over from "the dark side".

So, what do I think of the experience so far?

Aesthetics:  9 out of 10.

Loved the little carry-case box it came in, with padding and protective papers.
Love the clean, minimalistic lines of the white casing.  This is probably the biggest joy - not an ugly, big, black or grey box with a screen sitting on top.
Love that the little Apple logo on the top lights up when the laptop is in use.
Sorry Apple, you can keep your "sexy" new aluminium cased laptops - that's just heading in the direction of PC laptops as far as I'm concerned and doesn't have any special set-me-apart design appeal.
The only downside I foresee and why it's only a 9/10 is that keeping this shiny white outside clean and dog-hair free (static you know) may prove to be a minor bugbear.

Ease of Use: 8 out of 10.

Although with a friend's helpful tips and tricks, this is becoming less of an issue for such a greenhorn, newbie. And to show how it was welcomed (and what a SF geek I can be some times), it's hard drive now bears it's own name - R.Daneel Olivaw.  Sad I know, but there you are.
On things physical - the trackpad works fine, not keen on a single select button only though.  This means that a mouse is a definite requirement to speed up many tasks (not that I was going to be mouseless anyway - just something to note.)
I like the feel of the keyboard and the screen is plenty bright enough for my needs.  It's small compared with the giant screen I've been using with the PC, but that's just a case of my adapting or spending a bit more money on an external monitor.
Most things are fairly intuitive once you get over the difference in the way Windows software and Apple software are set out.  The first few days I was constantly going to the top right to close windows.  :/   But I have eventually realigned myself.  The only other oddity is the need to Command-Q to genuinely close an application.  I'm not sure about the rationale for this.  Still, it's not a big deal either, just odd.
Finding where everything lives on the hard drive was also reasonably easy.  And whenever I was in doubt about how to do something a quick Google and there was some sort of answer to my problem or question in one forum or another.  Who knew that there was such a group as ehMac in Canada ?  It was nice to see they have a good chuckle at their own linguistic quirks.

My only current outstanding "what the..." is how to delete text from the right side of the cursor instead of the left side.  I haven't bothered to Google that one yet, but will do shortly as it is getting to be a touch tedious.

Ease of migration: 6 out of 10

This one is down to me though, not the computers.
I did most of the migration manually using a USB memory stick.  It was painfully time consuming, BUT it did give me a much greater insight into the amount of electronic clutter and rubbish that can accumulate on one's hard drive.  It also gave me a much better opportunity to de-clutter and re-organise the way things were laid out on the Mac.  If I'd just worked out a wireless network and gone "copy all..." then nothing would have changed and I wouldn't have given the amount of rubbish any second glances.  The clutter mayhem would have continued.

Old Windows Software Issues:

This one has turned out to be less traumatic than I thought it might be.
I've downloaded Open Office for Mac to take care of my current need to access MS files and it is working just fine so far.  The only shortfall is the inability to open Publisher files, but they were few and far between anyway.
One surprise is that iMovie and/or iPhoto can't cope with my Sony digital video camera's mpeg file type so I had to go find freebie software that could.  That problem is solved, but not neatly and may require a more refined solution in due course.
MindManager have a Mac version, but it is (so far) oh so ugly and counter-intuitive - unlike it's Windows stable mate.  The lovely people at Mindjet are even willing to swap out my Windows key for a Mac key (but only once, and it's only a one way ticket).  But on the Mac trial version that I have downloaded to assess it, I am not so sure that I will migrate this over - I may look to Bootcamp or virtualisation to use my much prettier, intuitive Windows version.  Such a shame.
That leaves the family history software - pretty much the only thing that doesn't have a Mac version.  It needs to be run under virtualisation.  So unless I find something that I love more than this software, I will need to take a trek into the virtual world of Windows on an Apple.

And that's it so far.

Tomorrow the IT guy is scheduled to visit and attempt to set up Remote Desktop for me.  That might be the MacBook's biggest test to date.  I have my fingers crossed that it will go well and not produce the first real drama of ownership.

---


Ooo.  I forgot to mention how wonderful it is at picking up our wireless network.  Mr OWW's Lenovo laptop is an absolute pig for not picking it up for hours on end - even when it's a foot away from the router/modem.  The MacBook has no such issue - turn it on and you're connected.  Not only connected, but as far as I can tell there is no real significant difference in the wireless speed from when it gets plugged directly in to the router.  Certainly not what I expected, having visited and used other in-home wireless networks with laptops. My experience is a significant fall-off in speed if you are wireless compared to plugged in.

Monday, July 20, 2009

Lentil Shepherd's Pie

Recipe By : Rose Elliot
Serving Size : 4

Ingredients:


225g / 8oz green or brown lentils
50g / 2oz butter or vegan margarine
1 garlic clove, crushed
1 teaspoon dried mixed herbs
1 x 425g / 15oz can tomatoes, chopped
2 tablespoons soy sauce
2-3 tablespoons chopped parsley
salt & freshly ground black pepper
700g / 1 ½ lbs potatoes, cooked and mashed
a little extra butter or vegan margarine

Method:



  1. Put the lentils into a large saucepan, cover with water and boil gently until tender - about 45 minutes. Drain.

  2. Preheat the oven to 200C / 400F / Gas 6. Use half the butter/margarine to grease a shallow ovenproof dish.

  3. Fry the onions in the remaining butter/margarine in a large saucepan for 10 minutes.

  4. Add the garlic, mixed herbs, tomatoes, soy sauce, lentils, parsley and salt and pepper to taste.

  5. Spoon the mixture into the dish. Spread the mashed potatoes evenly over the top, draw the prongs of the fork over the surface to make ridges and dot with a little butter or vegan margarine.

  6. Bake the pie for 45 minutes, until the potato is golden brown.


Source: "Rose Elliot's Vegetarian Cookery" , 1988

- - - - - - - - - - - - - - - - - - -

NOTES :This book is a great starting point for vegetarian cooking. Just be flexible about the cooking times, it may not take as long as the recipe states. Also, I can definitely state that dyed-in-the-wool meat eaters will enjoy this.
(I fed a bodybuilder this and he loved it.)

I also have to confess to adding cheese to the potato topping before the baking process - but we buy Vegetarian Edam for the purpose - and you really don't need another 45 minutes for this stage. Use your discretion, the lentils are usually cooked by the time you bake this.

Friday, July 17, 2009

Lemon and Ginger Cheesecake

Recipe By : Debbie Grierson

Ingredients:


Base
200g Gingernut biscuits
100g Butter

Topping
250g firm cream cheese (Philadelphia cream cheese works really well)
3 to 4 pieces stem ginger, finely chopped
Juice of 4 lemons
Rind of 2 lemons
400g can of sweetened condensed milk

Method:



  1. Preheat oven to 180C / 350F / Gas 4.

  2. Make the base: Crush the biscuits finely. Melt the butter, add the crushed biscuits and mix. This can be done in a food processor. Press into flan dish. Cook in oven for 5 minutes. Leave to cool for 30 minutes.

  3. Make the topping: Combine the cheese, chopped ginger, lemon juice and rind, and the condensed milk. Whisk until the mixture is slightly thickened (this can be done in a food processor). Place the mixture on top of the cooled biscuit base and freeze for 30 minutes before serving.


- - - - - - - - - - - - - - - - - - -

NOTES : This quantity fills a 9 inch flan dish and feeds 8.

Wednesday, July 15, 2009

Chickpea Burgers

Recipe By: "July/August 1993 issue of Eating Well magazine"
Serving Size : 4

Ingredients:


4 teaspoons sesame seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons vegetable oil
4 scallions, chopped
3 cloves garlic, minced
1 can chickpeas, drained and rinsed
1 cup rice, cooked
⅔ cup wheat germ
3 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
tomatoes, to taste
4 pita bread rounds
yogurt, for garnish
spinach, for garnish

Method:



  1. Cook the sesame seeds in a dry pan until golden. Add coriander and cumin and cook until fragrant (30 sec.). Set aside to cool, then grind or bash in a mortar and pestle.

  2. Add oil to pan and saute the garlic and scallions until tender.

  3. Mash the chickpeas well, then stir in the rice and ⅓ cup wheat germ, lemon juice, salt, pepper, sesame seeds, and garlic/scallions.

  4. Shape into 4 ¾" thick patties. Dredge in remaining ⅓ cup wheat germ, pressing firmly onto the patties.

  5. Grill or broil patties and tomato on a lightly oiled rack until browned and heated through.

  6. Tuck the patties into pitas; garnish with yogurt and spinach.


Note: If you aren't averse to garlic, use garlic pita bread. Also, I can highly recommend Paul Newman's Ranch Dressing as well as salad to put into the pitas.

Monday, July 13, 2009

Buckwheat Noodle Salad with Grilled Tofu and Roasted Peppers

Recipe By: Deborah Madison
Serving Size: 4

Ingredients:


The Tofu and Marinade


1 package firm tofu
⅓ cup hoisin sauce
2 teaspoons sesame oil
⅓ cup rice wine vinegar -- (mirin)
3 tablespoons soy sauce
1 ½ tablespoons dark brown sugar
1 ½ tablespoons tomato paste
3 cloves garlic -- minced or pressed
1 Tablespoon minced ginger
2 pinches red pepper flakes

The Noodles


2 red bell peppers
12 ounce package soba noodles
1 bunch scallions -- thinly sliced
2 tablespoons chopped cilantro
2 tablespoons toasted sesame seeds

Method:



  1. Cut the tofu into slabs about ⅜ inch thick and drain briefly on paper towels.

  2. Whisk the remaining marinade ingredients together in a pie plate. Add the tofu and turn the pieces so that all are covered with the marinade. Cover and refrigerate until ready to use.

  3. Prepare the grill or heat the broiler. Remove the tofu from the marinade, reserving the marinade. Grill or broil until browned on both sides, then slice into strips.

  4. Grill or broil the peppers until the skin blisters, then peel and slice into narrow strips.

  5. Boil the noodles in a large pot of salted water until done, according to the package instructions.

  6. Drain and rinse under cold water to stop the cooking and shake off excess water.

  7. Toss the noodles with the reserved marinade, scallions, cilantro, peppers and tofu. Sprinkle the sesame seeds over the noodles. Toss again and serve.


Ratings Out of 10: Jesse 7, John 7, Lynn 7

NOTES : I made this with bottled peppers in place of the pepper flakes. Also cut the tofu into smaller strips and marinaded them before grilling. Could do with a small salad as an accompaniment.

Friday, July 10, 2009

Three Cups of Tea

No, this isn't a variation on the recipe re-posting currently occuring at Oh Waily.

Normally I'm not willing to be dictatorial regarding other people's reading material.  I will strongly recommend that you may find value in reading a particular work (as per my post on Piero Ferucci's book "The Power of Kindness"), but am less willing to insist a book is a "must read". After all, we each have our own tastes and pleasures in the reading world.  But for this work of non-fiction I am willing to set that reticence aside and would venture to suggest that not only might you enjoy this book, and learn something new at the same time, but in fact should add this to the "must read" pile by your bedside.  I don't think you'll be sorry.

TCOTIt is bound to be in your local library, it was in mine.  Admittedly I had to wait for a while before it stayed on the shelf long enough to get it out, but it was there.

It is the remarkable story of Greg Mortenson and the work he began carrying out in the northern most region of Pakistan over twenty years ago.  It is a testament to the idea that each of us can invoke the butterfly effect in our lives for the betterment of everyone around us.

What sort of real effect can one man have on the fortunes of others?
Try building 78 schools in some of the poorest and harshest rural areas in central Asia. And have girls attending them.

This sort of hard work and philanthropy is enough to warm the cockles of most fair-minded peoples hearts, but perhaps the best and most interesting side effect is learning about how poverty and ignorance has the potential to cause a vacuum into which unscrupulous people can seed and nurture terrorist activity.  Reading this may, depending on your current understanding, change the way you view Pakistan and Afghanistan.  It may also change the way you view those beloved politicians who say they have "pledged" to rebuild and support communities into which their armies have carved great gouges through rockets, missiles and land mines.

It certainly opened my eyes to a non-media (i.e. sensational headlines driven) view of recent history as seen by someone who had been living and working with people in the regions propelled forwards into the international glare and condemned after the tragedy of September 11.

If you want to know more, visit the official Three Cups of Tea website.  They use their Amazon account to generate funds for the non-profit organisation, Central Asia Institute, that funds Mortenson's work in this region of the world.

And, if you have time and the inclination to use Internet Explorer (the video wouldn't load in Firefox for me), then the link to The Girl Effect that comes from the CAI website is also worth the few minutes of screen time.  Hopefully it will inspire you to learn more and perhaps even take some sort of action - donating, volunteering, or spreading the word about Three Cups of Tea.

Apple Crepes

Recipe By : Rose Elliot
Serving Size : 4

Ingredients:


Orange Crepe Batter. (see Basic Crepe Recipe, with orange variation)
450g / 1 lb sweet, mellow eating apples such as Cox's
15g / ½ oz butter
2 - 3 teaspoons granulated sugar
50g / 2oz sultanas or raisins (optional)
a little caster sugar

Method:



  1. Make the crepes as described on page 38. (see here)

  2. Peel and core the apples and slice them thinly. Melt the butter in a saucepan, add the apples and sugar, and the sultanas or raisins if you are using them, and stir to mix together. Cook, uncovered, over a low heat, stirring gently from time to time, for about 3-4 minutes or until the apple slices have softened.

  3. Spoon this mixture on to the crepes and roll them up. Sprinkle with a little caster sugar and serve immediately, perhaps with some creme fraiche.


Source: Rose Elliot's Vegetarian Meals in Minutes

- - - - - - - - - - - - - - - - - - -

NOTES :

Rose's Comments in the margin of the book are:

These crepes are particularly delicious if you add to the apple mixture a good pinch of cinnamon and/or ground cloves or a splash of Calvados.

(My notes: We used NZ Rose apples for this, and because John doesn't like dried fruit, we omitted the sultana/raisin option. But we did add a good dash of cinnamon to the apples. The result was yummy, but did take a fair amount longer than 3 to 4 minutes. This was probably because we made this in a small saucepan. )

Thursday, July 09, 2009

Basic Crepe Recipe

Recipe By : Rose Elliot
Serving Size : 4

Ingredients:


125g / 4oz plain flour - white or half white/half wholewheat
2 eggs
2 tablespoons oil or melted butter, plus extra for frying
300 mls /½ pint skimmed milk or milk and water

Method:



  1. If you've got a liquidizer or food processor, put in the flour, eggs, oil or melted butter and milk and whizz to a batter. If not, put the flour into a bowl and beat in the eggs, oil or butter and about a third of the milk. Mix until smooth, then gradually beat in the rest of the milk. The batter should be the consistency of single cream.

  2. Put a 15cm / 6 inch frying pan over a low heat and brush it with a little oil or melted butter: a good way to do this is with a pad of kitchen paper.

  3. When the pan is hot enough to sizzle if a drop of water is flicked into it, pour in 2 tablespoons of batter and tilt the pan until the base is thinly coated.

  4. Fry for 1-2 minutes until the top is set, then, using a palette knife and your fingers, flip the crepe over and cook the other side for a few seconds.
    Cook the remaining crepes in the same way, brushing the pan with oil or butter between every couple of crepes. As the crepes are done, stack them up on a plate, cover them with another plate and keep them warm over a pan of steaming water.


Variation:


Orange or Lemon Crepes

Add the grated rind of 1 orange or lemon and 1 tablespoon of caster sugar to the batter.

Source: Rose Elliot's Vegetarian Meals in Minutes

- - - - - - - - - - - - - - - - - - -

NOTES : This is a great and simple crepe recipe. The orange version is yummy and I can't recommend it highly enough.

Rose's Comments in the margin of the book are:

Any leftover crepes freeze well:
interleave them with non-stick paper and wrap in foil so that you can take them out singly. A stack of crepes in the freezer makes any of these recipes practical for one person.

(My note: I doubt they will make it to the freezer!!)

Re-posting recipes

Just thought I would warn you that over the next few days I will be re-posting a bunch of recipes.

In my infinite wisdom I originally put them online as pages - subpages to be exact - and not all of the lovely templates here at Wordpress display pages and their subs in an attractive manner.  So, to prevent any ugliness if and when I choose to change the look of the blog again (and to reduce the unnecessary clutter in the pages section of my Dashboard) I will be re-posting the recipe and then deleting the page.  Hopefully this won't be a cause for concern for anyone, but I thought I would pre-warn you before the recipe onslaught begins.

For reference, here is the list of what will be re-appearing shortly:

  • Apple crepes & a basic crepe recipe

  • Buckwheat noodle salad with grilled tofu and roasted peppers

  • Chickpea burgers

  • Lemon and ginger cheesecake

  • Lentil shepherd's pie

  • Tunisian pepper and potato couscous

  • Wild Blackberry cobbler

Wednesday, July 08, 2009

Vocabulary According to Miss Oh Waily

As Miss OWW is coming up on two shortly, I thought I would bring you all up to date with how she's progressing.

Verbally she hasn't been the fastest on the uptake, not until this past month anyway.  Since then it has been almost exponential and the Oh Waily parents are now learning to adjust their choice of phrasing and expletive as there is a clear tendency to have identical mimicry thrown back a few seconds later.  Never before have I been heard to express "oh bother" or "oh jings" to such an extent.

Here's a sampling of the new vocabulary, translations follow for those which may be vague:

Snit Crumb  (Schnitzel von Krumm)
Hairy Bone (Hairy McLary's Bone)
Read book!
Herc (Hercules Morse)
Bit Lone (Bitzer Maloney)
Clay (Muffin McLay)
Sit Down!
Nigh nigh. See you morn.
Bye Bye.  See you late.
Ope door.  (This currently also applies to opening the tops of things - like the playdough.)
Big tuck.  (Big truck.  The adjective big is also currently going through a popularity renaissance and is applied to many things, including "big poop" at change time.)
Seeps.  (This means 'I need to go to sleep' or similar. )
Tige rar. (We are slightly fixated on tigers and their sounds at the moment - both real ones and Disney/AA Milne ones.)

We are also competent with our colours: red, bue, yell, oran, purp, pink, geen and why.
Now all we need is to have the search party find the missing letters and sounds, then we will be truly fluent.

On the numbers front we can manage the following with ease: one, two, fee.  Although this is currently being followed by six, eht on a more regular basis than I'd prefer.  However we do know that she can manage to make her way from one to ten when she feels the need.  And that she has been known to count down her father's fingers in order of one to five.

Our biggest achievement of late has been getting her to add "Pees" to the end of her rather strenuously bossy demands that we "Sit Down" or "Read Book".  To really give a truthful indication of her tone while issuing instructions I would have to pinch a literary gimmick from Terry Pratchett and write these as "SIT DOWN, pees" or "READ BOOK, pees".

No doubt an outsider would look at us twice as we are having a conversation with Miss OWW.  But context and the joy of repetition, repetition, repetition, repetition, repetition....makes it possible for her inner circle to have a clue what she's on about.   Now we just need the next step and have the words fill out to their whole sounds and syllables, and the rest of the world will find it possible to have a full and frank conversation too.

Greedy Thieving Little People

Don't they bug you?

I have one real, true, complete and utter loathing - dishonesty.
No, not the sort of dishonesty that involves massaging the truth when someone is silly enough to ask "does my bum look big in this?".

I mean the sort of dishonesty that involves deliberately and knowingly withholding information in order to suppress the truth (and generally therefore not getting caught in something legally, morally or ethically dodgy), lying outright, taking things which they know belong to other people, taking the view that insurance companies, businesses and large corporations are there to be ripped off because [fill in any explanation excuse you like].

I'm not big on the concept of adding polls to blog posts, but if you have the time, I'd like to know if I'm living in a little world of my own on this topic.  Here's what drew this bleat out of me - see what you think and then vote.

Someone is travelling overseas on work for their company.  They are given cash in the local currency for those occasions where the Visa and Mastercards of this world are not accepted.  It is NOT an allowance - as meals can be taken in hotels, restaurants, etc where they can be happily charged to the company credit card and all other costs are covered pre-travel or by the business this individual is visiting.
Said individual has travelled overseas before and is "spotty" with returning with receipts, but generally manages to do so for most of the cash and where he has fallen short previously, it has been explained in the past that he needs to be more proactive.
(For those that need to know - we require receipts for spending to present to our IRD, should they ask us.)
This trip is to a "third world" country - but (having been there ourselves) is fairly tourist and business tourist-oriented, so there has never been any problems gaining receipts as required.
Our individual comes back and is asked for his receipts and excess cash.  Next to no receipts or cash is received.  His explanation is that he "couldn't get receipts" from certain types of vendors.  So what has happened to about NZ$500, then?

On top of this, the individual would like to claim for his lost sunglasses and duty free that he managed to leave in the taxi on the way to his final accommodation.  Work-paid-for insurance.

So, here is the poll...

[polldaddy poll=1763819]

I know it's a bit of fluff - and my views are naturally coloured by previous dealings with this individual - but I'd still like to know if I'm just a raving lunatic or have at least a bit of a right to be persisted-ed off with this sort of behaviour.

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I promise non-bleating transmissions from the Oh Waily household will resume shortly.  I have a few drafts that require a bit more work and they will be with you shortly.