I ran into this awhile ago. Simple, funny, and . . . probably a little stupid.
If you waken a patient at night,
Please be gentle, don’t give him a fright.
And stand back from the bed.
If he’s out of his head,
He might try to punch out both your lights.
My family’s off for a couple of days. This means aloneness. They’ve only been gone a couple of hours now, but all the laundry and dishes are done, cat fed, kitchen cleaned, piano and voice practiced . . . .
Alright, so I’m kinda crazy about getting things done.
Studying continues – but tonight’s Sunday night. I like having a break.
But, my break involves battling it out with the new printer. I’ve added printers to my laptop before, but this one’s so stinking fancy that my computer is loath to recognize it. That or it’s clever enough to fear what orders come from this computer. I’ve probably murdered a boatload of trees by now with all the printing. I’ll beat it into submission yet.
And, to finish this randomness off, I’ll post a recipe that seems to be pretty popular here in the States. I loved it down in South Africa and managed to sneak off with a good recipe for it. :) Enjoy.
2 medium butternuts
Zest and juice of Orange (add to taste)
2 medium onions
50g butter/margarine (4T)
7 ml medium curry powder (1 ¼ t)
40 g cake flour (4 T)
pinch of ground nutmeg
2 chicken stock cubes
750 ml boiling water (3 c)
500 ml milk (2 c)
7 ml salt (1 ½ t)
Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly. In a large saucepan, saute the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while. Add the flour and nutmeg and stir-fry lightly.
Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, zest and juice of orange and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally. Puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.
Each bowl of soup may be garnished with a teaspoon of cream and a little finely chopped parsley. For an interesting variation, replace the nutmeg with a little finely grated orange rind and add a few shreds of orange rind to the garnish.
I personally prefer cilantro to the parsley. Also, feta cheese works for a fantastic garnish.