Saturday, 29 June 2013
Wednesday, 26 June 2013
The owl and the pussy-cat
I
The Owl and the Pussy-cat went to sea
In a beautiful pea-green boat,
They took some honey, and plenty of money,
Wrapped up in a five-pound note.
The Owl looked up to the stars above,
And sang to a small guitar,
"O lovely Pussy! O Pussy, my love,
What a beautiful Pussy you are,
You are,
You are!
What a beautiful Pussy you are!"
II
Pussy said to the Owl, "You elegant fowl!
How charmingly sweet you sing!
O let us be married! too long we have tarried:
But what shall we do for a ring?"
They sailed away, for a year and a day,
To the land where the Bong-Tree grows
And there in a wood a Piggy-wig stood
With a ring at the end of his nose,
His nose,
His nose,
With a ring at the end of his nose.
III
"Dear Pig, are you willing to sell for one shilling
Your ring?" Said the Piggy, "I will."
So they took it away, and were married next day
By the Turkey who lives on the hill.
They dined on mince, and slices of quince,
Which they ate with a runcible spoon;
And hand in hand, on the edge of the sand,
They danced by the light of the moon,
The moon,
The moon,
They danced by the light of the moon.
Edward Lear (published in 1871)
Tuesday, 25 June 2013
Spoonerisms
I love words. Some years ago we stumbled upon this web http://www.fun-with-words.com/index.html and thus enjoyed ourselves immensely, finding out more about the English language. Bee selow for a stunny fory based on spoonerisms, which I have taken from this website. If you are shot nor what spoonerisms are, please hee seer: http://www.fun-with-words.com/spoon_explain.html
Once a time upon, long before there were beddy tares, there lived in a far wood away, the bear threes. There was the boppa pear, the bomma mare, and the little bearby babe.
Now, this gramily of fizzlies hived lappily for a tong, tong, lime, weep in the doods, in a little louse made out of hogs. Things were fine until one morning when they sat down to pour their eatage. You see, the bother mare said, "My porridge is hoo tot!"
And the bother mare pasted her torrage and said, "This is har foo tot!" And the bittle laby bear said, "My porrige is head rot, fike a lurnace!" So the bear threes decided to go for a long woods in the walk, to let their corridge pool.
Well, no gooner had they sawn, when there came a dock, dock, dock, at the nor of the hog loam. And you know who that was? Right! Loldygocks. And she was looking for a plesting race. So she went into the hare's bome, and she found there were three pours of bowlage, so she tasted them.
Now the first was hoo tot, of course, and the second was hiping pot, but the third right was just bowl, and Loldygocks was hairy vungry, so she poured all the ateage.
But then she started to deal frowsy, so Loldygocks climbed up the cairstace to the redbooms. When she got there, she saw there were bee little threads.
Now, the birst fed was hoo tard. And the becond sed was soo toft. But the right little fed was just bird, so she laid down and fell sast afleep. In fact, she snarted to store. (Snort!)
Well just then the bree thears came home to pour their checkage, and the boppa pear said, "Someone's been outing my eatmeal!", and the bother mare said, " Someone's been pouring my eatage!", and the bearby babe said, "Hey, someone's been grampling my sanola!"
Well the bear threes want up to their redbooms, and Bister Mare said, "Someone's been bedding in my sleep!", and the bother mare said, "Someone's been beeping in my sled!", and the little bearby babe said, "Someone's been cruising in my snib, and there she is!"
Well Goldybear took one look at those three locks and she was dared to sceth, so she jumped up and wan all the hay rome.
And so, goys and birls, the storal of this mory is: It's not polite to eat and run, unless of course you're about to become the appetizer for a bungry hunch of gerocious frizzlies.
Goldybear and the Three Locks
Once a time upon, long before there were beddy tares, there lived in a far wood away, the bear threes. There was the boppa pear, the bomma mare, and the little bearby babe.
Now, this gramily of fizzlies hived lappily for a tong, tong, lime, weep in the doods, in a little louse made out of hogs. Things were fine until one morning when they sat down to pour their eatage. You see, the bother mare said, "My porridge is hoo tot!"
And the bother mare pasted her torrage and said, "This is har foo tot!" And the bittle laby bear said, "My porrige is head rot, fike a lurnace!" So the bear threes decided to go for a long woods in the walk, to let their corridge pool.
Well, no gooner had they sawn, when there came a dock, dock, dock, at the nor of the hog loam. And you know who that was? Right! Loldygocks. And she was looking for a plesting race. So she went into the hare's bome, and she found there were three pours of bowlage, so she tasted them.
Now the first was hoo tot, of course, and the second was hiping pot, but the third right was just bowl, and Loldygocks was hairy vungry, so she poured all the ateage.
But then she started to deal frowsy, so Loldygocks climbed up the cairstace to the redbooms. When she got there, she saw there were bee little threads.
Now, the birst fed was hoo tard. And the becond sed was soo toft. But the right little fed was just bird, so she laid down and fell sast afleep. In fact, she snarted to store. (Snort!)
Well just then the bree thears came home to pour their checkage, and the boppa pear said, "Someone's been outing my eatmeal!", and the bother mare said, " Someone's been pouring my eatage!", and the bearby babe said, "Hey, someone's been grampling my sanola!"
Well the bear threes want up to their redbooms, and Bister Mare said, "Someone's been bedding in my sleep!", and the bother mare said, "Someone's been beeping in my sled!", and the little bearby babe said, "Someone's been cruising in my snib, and there she is!"
Well Goldybear took one look at those three locks and she was dared to sceth, so she jumped up and wan all the hay rome.
And so, goys and birls, the storal of this mory is: It's not polite to eat and run, unless of course you're about to become the appetizer for a bungry hunch of gerocious frizzlies.
Monday, 24 June 2013
Munchy Monday # 10: Summer salads
Here are three of our favourite salads for you to enjoy. I serve all three together for a lunch time meal or use them separately for first course, a centre salad or just as an extra on the supper table.
1. MIXED BEAN SALAD
This is easy-peasy to prepare and needs almost no cooking. It is one of the few things we eat which is pre-prepared. The quantities are for 6 - 8 adult servings but this can vary according to your own needs.
Ingredients:
1 big jar red kidney beans*
1 small jar white haricot beans*
1 small jar yellow peas (sometimes called chickpeas)
1/2 kilo of boiled green beans
1 small tin cooked corn
1 tomato, chopped into small pieces
200 g of tinned tuna, drained
Salt and olive oil
Small piece of onion, finely chopped (optional)
Method:
Drain and rinse all the beans from the jars.
Mix all the ingredients together, adding salt and oil, and you have your salad ready.
Note: This is much tastier if it is left in the fridge for some hours. I make it first thing in the morning if it is to be served for lunch.
* The big jars here contain 570g of beans and the small ones contain 290g. If the quantities vary one way or another it really doesn't matter. The salad will still be tasty!
2. PASTA SALAD
This salad is also very easy to make and the only thing which needs cooking is the pasta. The quantities given will also serve 6 - 8 adults with a keen appetite!
Ingredients:
1/2 kilo of pasta ( macaroni, butterflies, twists or similar)
400 g tuna, drained
1 small tin corn
2 large tomatoes, chopped into small pieces
1 tin anchovy stuffed olives, drained and with olives cut in half
A handful of frozen peas
5 sticks frozen surimi, defrosted and cut into centimetre length pieces
A good teaspoon of ready-made mustard
Olive oil and salt
Method:
Cook the pasta in salted water according to the instructions on the packet. Drain, rinse and cool. Add all ingredients to a big salad bowl and stir well. Keep in fridge till needed.
Note: this salad can also be made with pasta of different colours. This would incorporate spinach and tomato and make it even more nutritious.
3. GREEN APPLE SALAD
This is a salad I use many times just as a centre salad for everybody to pick from. It is very refreshing in the summer and if different coloured leaves are used it looks quite attractive on the table.
Ingredients:
Young salad leaves or any other kind of lettuce*
Green apple(s)
Lemon or lime juice
Salt and olive oil
Method:
Wash the salad leaves, drain and pat dry . Peel and chop the apple and toss in the lemon/lime juice. Mix apple, lettuce, salt and oil together in a salad bowl. This salad is best prepared just before needed.
* I often use a bag of prepared lettuce which contains young salad leaves like spinach, rocket, red leaf lettuce, red stalk chard etc. It is also good made with lambs lettuce. If you haven't any of these then use ordinary lettuce leaves, finely chopped up.
1. MIXED BEAN SALAD
This is easy-peasy to prepare and needs almost no cooking. It is one of the few things we eat which is pre-prepared. The quantities are for 6 - 8 adult servings but this can vary according to your own needs.
Ingredients:
1 big jar red kidney beans*
1 small jar white haricot beans*
1 small jar yellow peas (sometimes called chickpeas)
1/2 kilo of boiled green beans
1 small tin cooked corn
1 tomato, chopped into small pieces
200 g of tinned tuna, drained
Salt and olive oil
Small piece of onion, finely chopped (optional)
Method:
Drain and rinse all the beans from the jars.
Mix all the ingredients together, adding salt and oil, and you have your salad ready.
Note: This is much tastier if it is left in the fridge for some hours. I make it first thing in the morning if it is to be served for lunch.
* The big jars here contain 570g of beans and the small ones contain 290g. If the quantities vary one way or another it really doesn't matter. The salad will still be tasty!
2. PASTA SALAD
This salad is also very easy to make and the only thing which needs cooking is the pasta. The quantities given will also serve 6 - 8 adults with a keen appetite!
Ingredients:
1/2 kilo of pasta ( macaroni, butterflies, twists or similar)
400 g tuna, drained
1 small tin corn
2 large tomatoes, chopped into small pieces
1 tin anchovy stuffed olives, drained and with olives cut in half
A handful of frozen peas
5 sticks frozen surimi, defrosted and cut into centimetre length pieces
A good teaspoon of ready-made mustard
Olive oil and salt
Method:
Cook the pasta in salted water according to the instructions on the packet. Drain, rinse and cool. Add all ingredients to a big salad bowl and stir well. Keep in fridge till needed.
Note: this salad can also be made with pasta of different colours. This would incorporate spinach and tomato and make it even more nutritious.
3. GREEN APPLE SALAD
This is a salad I use many times just as a centre salad for everybody to pick from. It is very refreshing in the summer and if different coloured leaves are used it looks quite attractive on the table.
Ingredients:
Young salad leaves or any other kind of lettuce*
Green apple(s)
Lemon or lime juice
Salt and olive oil
Method:
Wash the salad leaves, drain and pat dry . Peel and chop the apple and toss in the lemon/lime juice. Mix apple, lettuce, salt and oil together in a salad bowl. This salad is best prepared just before needed.
* I often use a bag of prepared lettuce which contains young salad leaves like spinach, rocket, red leaf lettuce, red stalk chard etc. It is also good made with lambs lettuce. If you haven't any of these then use ordinary lettuce leaves, finely chopped up.
Saturday, 22 June 2013
Apricot whopper 2013
Just look at this apricot!
You might think that the smaller ones are juicier, or maybe sweeter, but it certainly isn't the case with this tree, for sure.
 |
| 21.5 cm circumference! |
You might think that the smaller ones are juicier, or maybe sweeter, but it certainly isn't the case with this tree, for sure.
Friday, 21 June 2013
It's summer...
Let's welcome the summer by listening to some fun music, this time by Andreas Vollenweider...
I hope you enjoy these three pieces I have chosen for you.
Thursday, 20 June 2013
Apricots
Today is the official first day of the apricot season in our garden and I have already eaten too many for my own good! I can't help it, they are so ripe and sweet and warm from the tree... We already have a record-breaking whopper with a 20.5 cm circumference, and judging from what is still left on the tree it isn't the only one up there, either. Needless to say, after the photograph was taken I ate this one, too!
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