Repeat, Experience and Decision

Well, I’ve done it! I have booked my ticket to Cambodia.

I was there 2 years ago – teaching English in a small village called Anlong Samnar. Then I would travel up to Siem Reap once a week in order to teach a handful of high school students from the village that were now in the ‘big city’. I was taken to the famous Angkor Wat, had a picnic in the huts beside the moats and drank pure sugar cane juice in the shadow of the temples – fantastic.Angkor

I really enjoyed the experience, and promised the students I would come back in two years and catch up with the friendships I had made. I am so looking forward to seeing them all again.

So the decision has been made – I am going to repeat the experience.

I have to admit, the travel leg is still daunting – doing it by myself, as age creeps up on me, is no small feat. I have to take my courage in hand and just DO IT!

When I went last time, I was having trouble with my eyesight, and the ticket included the request for special treatment. The airlines that I traveled on were fabulous, and I was looked after with kid gloves. Now my sight has continued to deteriorate, so I will be asking for help once more. This time, I know I will be looked after.

So … if you have a problem with a disability, or a fear that feels insurmountable, push through those fears and go and have an adventure – it is well worth it.

Life is short – the number of people I have loved, or known, or been in awe of, have left us. Death has no favourites – it can happen at any time. Be brave – live your life while you have the ability to really enjoy it.

I haven’t wasted the two years between. I have written and had published one adult drama novel (my pen-name is Marguerite Wellbourne OrdealbyIa) as well as 5 children’s picture books Bookcover2(‘Frank Frog Feels Foolish’, ‘Giddy the Galah’, Iggy Ibis is Important’, ‘John Jabiru and the Jolly Jam tin’ and ‘Kathy Koala’s Kerfuffle’ – all in the ‘Alphabet Animals of Australia’ series) – with two more already in the pipeline. A middle school age-group chapter book ‘In Search of the Elusive Panda’ has also been published. img312(See my second page  – readeatdream.net/free-childrens-picture-book ) for the serialization of this book – now up to chapter 11. Still more are being written.

I always try and give my readers a little something to try – either a recipe or a craft idea. Today, because of the awful drought the farmers are experiencing in the outback of N.S.W. Australia – here’s a little something you can knit and send to me to help the lambs whose mother’s have died. Lamb jumpera

If you can knit a few – let me know, and I can pm you my address so you can send them to me.

With Kindness

Maureen

Don’t forget to check out my second page for free reading ( readeatdream.net/free-childrens-picture-book ) and my third page ( readeatdream.net/sweetfields-products-and-mykelcee-designs  ) for original art work to buy. If you can’t afford the originals, Mykey is offering a limited edition run of framed prints at $35AU (plus postage).

panda2

Sparkle 40cmx40cm

Roasts, Eucalyptus and Depression.

I remember when I was young – (don’t you just hate those type of comments, you know, like:– ‘In the olden days’ etc) – the Sunday roast was the highlight meal of the week. The rest of the week was meat and 3 veg – every night!

Haven’t we come a long way in our culinary tastes. Even this recipe includes sweet potato, which wasn’t in my childhood.

Roast potato, pumpkin and sweet potato mix.

roast

2 kg potatoes, peeled, 1/4 cup olive oil, 1.2 kg sweet potato, peeled and cut into large pieces, 1/4 cup olive oil, sea salt flakes, 1.2 kg piece of pumpkin, seeds removed and cut into large pieces.

  1. Preheat oven to 200°c.
  2. Peel potatoes and place in a large saucepan. Cover with cold water and bring to the boil over high heat. Simmer for 5 minutes. Drain and cool.
  3. Use a fork to rough up the surface. Place potatoes in a roasting pan. Drizzle with olive oil and toss until well coated. Sprinkle with sea salt flakes.
  4. Remove seeds from pumpkin. Cut into large pieces. Peel sweet potato and cut into large pieces. Place pumpkin and sweet potato in a roasting pan. Add olive oil and toss until well coated. Roast for 1 hour or until golden and cooked through. Sprinkle with sea salt flakes to serve.

When Europe was still under the effects of WW2, and depression and rations were everywhere, our family saved hard and paid our passage to Australia. It was a young and vibrant country, and everyone agreed.  The influx of migrants began. We saw the arrival of Italians, Lebanese and even Germans. There were a lot of prejudice in those days, and worse still when the Asian ‘invasion’ occurred.

Now we live, mostly, in harmony. And the benefits certainly outweighed the disadvantages.

Before this time, I’d never heard of eggplant, broccoli, sweet potato or zucchini. Now these are common delicacies.

zucNowadays, I grow all of these vegetables, and more. The zucchini is abundant, and when in season, produces far more than we could possibly eat. So… what to do with all of them (before they grow to torpedo size!) ?

Here is a recipe that can be eaten hot or cold (ideal for school lunches, too!) and adds some extra vegetables in as well.

Zucchini slice:-

½ cup brown rice, 1 carrot, grated, 1 or 2 zucchini, grated, 1 small can corn kernels, drain, wash, ¼ cup chopped chives, 1 cup cheese, grated, extra grated cheese for top, ¾ cup SR flour, 4 eggs, ½ cup milk, ¼ cup sweet chilli sauce (optional)

  1. Preheat oven to 180-200°. Grease and prepare a slice tin
  2. Cook rice to instructions on packet. Allow to cool.
  3. Combine rice, carrot, zucchini, corn, chives, cheese and flour in a large bowl.
  4. Whisk eggs, chilli sauce and milk together in a jug.
  5. Add to rice mixture and mix well.
  6. Spread in tin, sprinkle with extra cheese, then bake for approx 35 mins, until cooked through and lightly browned.
  7. Stand in pan for 20 mins then slice and serve hot or cold. Serves 8.

And while we are at it – here’s a yummy pickles too.:-

Sweet Zucchini/Cucumber Pickles:zuccs

Slice 5 kg zucchini and/or cucumber and 5 kg onions thinly. Soak overnight in a 3/4 cup salt in water.

Next morning drain and rinse. Place in a vinegar mixture of 5 cups white vinegar and 5 cups white sugar. Add 1 teaspn of mustard and 1 teaspn of turmeric. Bring to the boil and boil for about 10-15 minutes. I then added thickener.(about quarter cup and tblspn cornflour). Place in hot, sterilized jars and seal.

I actually halved the zucchini, onions and cucumber, but kept the rest as it was, which is why I needed to put some thickener in it. You could possibly add a little less sugar, too. If you halve everything that may not be needed.

And just in case you’d rather sit out under the Eucalyptus trees or on the verandah, with wine glass filled with your favourite tipple, you can even make Zucchini chips, doused in a tasty spice powder mixture.

Zucchini crisps:-

Slice zucchinis thinly then deep fry in an oil of your choice. Scoop out and place on absorbent paper to remove excess oil, then tumble in a bag of spice mix. The spice mix can include garlic powder, grated Parmesan cheese, chili powder and/or any other combination that suits your taste. You can always experiment!

With kindness

Maureen

P.S. – lots of recipes today – nice to jumble up my blog sometimes.

Also – chapter 7 of ‘In Search of the Elusive Panda’ is up on my second page:-panda2(readeatdream.net/free-childrens-picture-book)

and another example of Mykey’s Art (already sold) on third page:- (readeatdream.net/sweetfields-products-and-mykelcee-designs)

Squidhands(dylan)web