(or 10 problems to overcome before I travel)

RIGHT! Let’s get a few things straight.

Getting ready to travel to another country and a new adventure isn’t all peaches and cream. I sat down and made a list of the things I had to DO.

Obstacle 1 – organize my passport.

Obstacle 2 – find someone to look after my home and animals while I’m away.

Obstacle 3 – tell my family and wait for the negative reaction.

Obstacle 4 – get to the doctor’s and have a check-up and get vaccinations.

Obstacle 5 – go to Sydney (shudder – I don’t like the city) and meet my potential ‘boss’ in Cambodia.

Obstacle 6 – have enough money to buy my airline ticket.

Obstacle 7 – and any other problems that may pop up before I leave.

Obstacle 8 – get over my fear of heights.

Obstacle 9 – find out where I would be going, and how to get there.

Obstacle 10 – work out how to be careful and not get Dengue fever (I’ve had it before) and Malaria while I’m away.

I looked at that list and sighed. That was certainly ENOUGH  difficulties to surmount for the moment.

Where to start?

Okay – let’s start at the very beginning.  (Gosh – that sounds like the start of a song – Sound of Music and Julie Andrews starts scrolling in my mind – better put on a CD of music) … Whoops  … distraction number one – better get back on track.

Obstacle 1 :-  Check. New passport done, dusted and delivered.

Obstacle 2 :-  Check. A friend already lined up to stay in my house and look after the animals.

Obstacle 3 :-  Check. Couldn’t believe there was a resounding “Good for you, Mum. That’s awesome!”                          from my family.

Obstacle 4 :- Well – that’s coming up on the last week of April – so I’ll let you know next blog posting.

Obstacle 5 :- Check. I’ve been to Sydney and met the owner of the orphanage. It wasn’t as bad as I thought!

Now I’m more excited than ever with the prospect of helping in the orpanage and meeting the all the people over there. So – we are now up to Obstacle 6 – I’ll keep you updated next month on the progress I’m making.

See you then.

I have mentioned, if you’ve read the previous blogs posts, that in 2006 I went to live in China and taught English.

It was an exceptional experience and one I have re-lived many times in my memories. From the long hours to the huge classes of ninety or more in a classroom. From frozen rubbish, including dead dogs, on the road-side, to pigs tethered next to that same road. From roosters in cages at the back of restaurants awaiting the chef’s pleasure, to donkey nappies collecting manure for the farmers’ gardens. There were many moments of awe and wonderment. I could go on and on.

Suddenly, after a problem with my eyes, it suddenly hit me – the China adventure was TEN years ago!

WHAT???

Where did the time go?

If I don’t get my act together now, I will find I will be old – and maybe my health will deteriorate.  I don’t want to wake up one day and say – I wish I had travelled more!

So…

With a heart beating furiously, scared and excited all at once, I have decided I’m going overseas. This time I’ll volunteer at an orphanage in Cambodia.

Charge your glasses and cheer me on. Upend that glass and down your drinks. As I organize my next trip, I’ll post a little more often and let you know my experiences!

 

Over the last ten or so years, I have been attempting to be a writer. I say attempting, because, although I have written many books, selling them is another story.  When I first started I did a lot of research and tried to find literary agents, publishers and everything in between.

I discovered some almighty problems :-

1) Publishers didn’t want you unless you had an agent, or were already well known.

2) Agents didn’t want you, unless you had a book already published and were also well known.

3) All other avenues  rubbed their hands together with glee and were standing ready to fleece you of hundreds of dollars to print your book.

To top this all off, ebooks were starting to make a mark, and print books were soon considered passé.

By this time, I had 14 books ready for publication (there have been more since). I couldn’t even entertain the thought of the vanity publishing world – I just didn’t have the money.

So what to do?

I sat down and learnt.

I learnt how to publish ebooks (My Amazon page is viewAuthor.at/MaureenLarter – please feel free to have a look.)  I learnt how to design a book. I learnt how to print a book (I spent $1500 on a you-beaut printer) and I found a local book binder.

I was in business!

The thing that was driving me more than anything else, was the satisfaction of being able to say – ‘I did it myself’ – and really mean exactly that.

Now I have to learn how to market – damn – another uphill battle.

What I need is several cups of coffee and something decadent to eat!

Something like this:-

Chocolate Chip Cookies:

90g (3oz) margarine or butter

90g (3 tablespoons) castor sugar

90g (1/2 a cup) brown sugar

1 egg

185g (1 and 1/2 cup) Self Raising Flour

1 teaspoon vanilla essence

90g (3ozs) chocolate chips (I always use more)

60g (1/2 cup) crushed nuts or peanut butter (optional)

1/2 teaspoon bicarb of soda

Cream

Mix all the ingredients together. Put walnut-size balls of mixture onto greased trays (leave room to spread). Bake in a moderately hot oven (375°F or 200°C) for about 10 minutes. Leave to cool slightly on tray (they are fragile when they are hot). Makes about 30 to 36 biscuits.

Now to add the decadence!

Whip cream until it is stiff – sprinkling a little icing sugar (about a tablespoon worth but you can add or subtract to your taste) and/or some chocolate powder in as you whip. Sandwich two biscuits together with the cream.

Swoon as you eat!

 

 

 

I’ve just finished writing a blog article for my local Killabakh site. ( http://killabakh.wix.com/day-in-the-country ) This is the beautiful area in New South Wales, Australia where I live.

When I read it back, I was struck by how many riches I have in my life. I have been living on my property for 15 years now, and it has grown from a patch of grass with a small house on it, to a place I love and will never wish to leave.

Over the fifteen years, as I mentioned in the article, I have had my fair share of grief as well as joy, and, in my humble opinion, I think the good has outweighed the bad.

I have now got my own personal land of milk and honey, with me milking my cow Nellie, and extracting honey from a couple of hives that are situated up on the ridge of my land. I grow my own vegetables (not always successfully – the wild-life often enjoy it) and have a significant stand of fruit trees.

I have learnt over the years to preserve my harvest and make all sorts of enjoyable edibles, from home-made ginger beer to apple cider vinegar for its health giving benefits. (see how further down this article – it really is simple, and doesn’t cost the earth!). I also found a wonderful old book (‘The Garden Way Bread Book’ by Ellen Foscue Johnson) which saw me making wholesome bread, chapatis and Naan as well as buns and sour dough. (see the recipe for chapatis below.) Many years ago, my mother kept a jar of ‘starter’ on the windowsill. When I asked her what it was, she told me it was a yeast made from potatoes.  After years of looking for a potato yeast, I’ve finally found it in Ellen’s book. Thank you, Ellen! Now I make my own. (see how below).

I’ve discovered the way to eat that has slimmed down my body, and given me energy in abundance. (Thank you Dr. Michael Mosely for your inspirational research into Intermittent fasting) ( http://thefastdiet.co.uk/ )

And best of all, now that I am single, I’ve learnt to be alone and happy with the way I am. My children, son Michael and daughter Tammy have gifted me with grandchildren. Each family is stable and well.

What more could I ask for?

How to make raw potato yeast starter.

1 cup warm water, 1 teaspoon honey or raw sugar, 1 cup plain flour, 1 cup of grated raw peeled potato.

Combine all the ingredients in a glass or ceramic bowl. Cover with a cloth and leave in a warm spot for 2, 3 or more days. When it is foamy and smells a little like beer, pour into a large jar and keep in the refrigerator.  Replace flour, sugar and warm water as it is used in your bread making. You may need to make a fresh batch every few weeks.

How to make Ginger beer. (From ‘Hard Times Hand Book’ compiled by Keith and Irene Smith)

First create your ‘plant’ by mixing 1 teaspoon of dried yeast with 1 level teaspoon of sugar. Add a cup of warm water and a teaspoon of ground ginger. Cover with some muslin and leave on the bench. Each day, for the next eight (8) days add 1 teaspoon of sugar and 1 teaspoon of ground ginger.

The next step (after 9 days) :- Put 1 kg of sugar and 1 litre of water in a large saucepan and heat until the sugar dissolves. Remove from heat. Add a further 6 litres of water and 1/2 cup of lemon juice. Strain the plant through two thicknesses of muslin and add the liquid from it to the sugar/water mix in your saucepan. Stir well.

Keeping the mixture stirred between bottles, fill 8 or so empty bottles, Seal each bottle. Leave for 5 days, then refrigerate to stop the bubbling process until you are ready to drink! Meanwhile, divide the dregs in the muslin from the plant into two lots. Add 1 teaspoon of ginger, 1 teaspoon of sugar and 1 cup of water to each half. Repeat the procedure as stated above to ‘feed’ the plant, adding to them each day. You now have a ‘plant’ to start your next batch of ginger beer, and one to gift to a friend.

How to make Apple Cider Vinegar.

Chop 5 or 6 large apples (or scraps from about 10 apples) including skin, cores and pips. Put into a large, wide-mouthed

jar. The apples should 1/2 fill the jar. Fill the jar almost to the top with water, and stir in 1 cup of raw sugar or honey until it is fully dissolved. Cover the top with muslin and secure with a rubber band. Leave on the counter for about a week, gently stirring each day. When the apple no longer floats, or the mixture smells of alcohol, strain out the apples, placing the clean liquid into a clean jar. Cover with a fresh piece of muslin and secure with a rubber band.Now leave again for approximately 3 to 4 weeks. (Don’t be concerned – a ‘mother culture’ will form on the top – this is perfectly normal). Taste to see if it is vinegary enough for you then strain once more into clean jars for use at a later date. (store out of direct sunlight).

How to make chapatis.

Mix together 2 cups white flour, 1 teaspoon salt, and 2 cups of either wholemeal, rice or barley flour. Add 3 tablespoons of melted butter and mix gently with a fork. Mix in enough warm water to make a soft but not wet dough ( about 1 and 1/2 cups). Place dough on a floured board and knead for about 10 minutes.Dust the ball of dough with some more flour and wrap it in some waxed paper or a damp cloth. Chill for about 1 hour.

Cut dough into 12 equal pieces then flatten on a floured board into a thin circle.

Preheat your frying pan and lightly grease. Cook each round separately tossing it over after 2 or 3 minutes to cook the other side. Make sure it is still soft and pliable. Serve brushed with melted butter while still warm. Re-grease your pan between each chapati.

If you are interested in self-sufficiency and need help with starting a garden, I have compiled some simple Garden Guides which may be helpful. They can be found as ebooks on my author page (viewAuthor.at/MaureenLarter), or I have printed copies that I can send you. Please feel free to contact me if you are interested at maureenlarter@gmail.com

Sex! —–Shhhh! Don’t say it too loud, the oldies might hear.

It seems every young generation is amazed that they discovered this physical exercise. Obviously the older people around them would be just a little embarrassed if they found out about it, you know!

It has always amazed me that such a natural part of life has become such a taboo subject. It has, in all likelihood, ( – I joke) been around forever, considering that we need the act itself for the continuation of our species. Somehow though, along the way, the physical manifestation of sex has become somewhat disgusting to speak about. All types of erotic and daring behaviour has been relegated to behind closed doors.

Needless to say, it hasn’t always been so. And just because we don’t share our feelings and desires openly, doesn’t mean they have gone away. Victorian England was probably responsible for the idea that ‘civilized ladies’ didn’t enjoy sex, but, because men did, they needed mistresses outside the sanctity of marriage. We have seen customs come and go and nowadays, in our society, it seems wrong that mistresses should be kept by men. Most wives would be horrified if they discovered this was happening to them.

I’ve always wondered why a book such as ’50 shades…(you know the one I mean)…should make the best seller lists, but then I realized. As a race, most of us are pre-occupied by our baser instincts. Several things come to mind, other than the obvious dictated by the title of this blog!

In Western culture, money and success and power are all used by both men and women and can cause serious problems.

Sex can be used as a weapon as well as a joy. Over the years, men have been able to call the shots as far as sex is concerned, using their ‘maleness’ as reasons for all sorts of debauched behaviours. Again, I say, just because it is supposed to be ‘bad’ doesn’t actually stop it from happening. So often the women have been punished as bringing rape upon themselves, and vilified when taking lovers from the ‘enemy’ (think of the women who were paraded along the streets with shaved heads as a sign they had slept with German officers during the war when some would have done so merely to survive!)

I have no opinion either way with any of the ‘rules’ of society, be they mine, Christian, Muslim or any other. You have the right to make up your own mind – but do remember – sex is just another part of life – something that is akin to sleeping, eating and drinking – we need sex in our lives for various reasons, bad or good.

My book ‘Tarnished Gems’ explores some of the ways sex can negatively affect men and women and how eventually, if we can look upon the act in a positive light, we can be happier and healthier in our life.

If you would like to buy my book, it is available on Amazon as an ebook as well as from me as a print copy. It is written under the pen-name of Marguerite Wellbourne, as I write for children, and felt that the subject matter in the book was not suitable for children.

getBook.at/TGbyMW

My other books are for children: viewAuthor.at/MaureenLarter

As a tribute to my very first follower, here is one of my favourite recipes. It’s called Barabrith (Welsh Tea Bread). It is an economical cake/bread, but oh! SO TASTY!

250g (8ozs) mixed fruit 125g (4ozs) raw sugar 250g (8oz) Self raising flour 1 egg 1/2 teaspoon mixed spice 1 cup cold tea. Soak fruit and sugar overnight in the cold tea. Next day add the egg, flour and spice. Mix well. Place the mixture in a greased square or loaf tin and bake in a moderate oven for approximately 45 minutes. Serve cold with butter (Or warm with slatherings of butter. It can also be warmed and served in slices with custard or ice-cream as a dessert. – YUM)

One of the things I like to do to make this even better? Any clues? I dry my own mixed fruit. I do this by buying fruit in season or on special, or by growing it in my garden.

I always do a variety of foods – anything from Kiwi fruit, pineapple, and apple, to banana and pears. In order to stop the fruit from going brown, I use lemon juice. I like to experiment with shapes, depending on the use – thin slices as snacks, and small cubes if I am going to add them into something else. (e.g. – fruit cake or muesli)

I also candy citrus peel. This can be used in the above cooking as well as in the muesli. The only problem is the sugar content, and the fact that I can eat them like lollies!! (Australian word for candies). I have lemon, lemonade, grapefruit, lime, mandarin and orange trees in my orchard.

My dehydrator is an aging Sunbeam, and has been a wonderful accessory in my kitchen. It is presently drying some banana slices coated with a mixture of lemon (to stop the browning) and honey (to help counteract the tanginess of the lemon). There is also the possibility of using this for other savoury type products. I will show you what I do to make a type of jerky as well as drying onion, garlic and celery to add to cooking soups and using for flavouring in other ways.

(Please note – I am Australian, of English parents, and use English spelling rather than American spelling.)

When I am able to get my phone to download it’s pictures onto my computer, I will be able to add more pictures – unfortunately it hasn’t quite worked yet!!! Maybe next time!