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Mark Jun 2020
COOL TENTS WITH HOT FOOD
From the 10th diary entry of Stewy Lemmon's childhood adventures.

Finally, the day Smoochy and I had been waiting for had arrived. It was Saturday the 7th of March. The day we were heading off to the, 89th Boy Scouts & Girl Guides, combined World Jamboree. The jamboree was held this year in the Nevada desert in Las Vegas, USA.

My dad Archie, was the local scout leader for the Shimmerleedimmerlee 1st scout group and my mum Flo, was second in charge of the Barefeet Mountain 3rd Girl Guide group. Mum's friend was the Barefeet girl guides leader and she was named, Miss Alice Springs. Dad was making the trip with other local scout leaders and 11 of us boys. Mum and Miss Alice Springs were taking 11 girls from the local Barefeet Mountain girl guide group, including my two much older identical twin sisters, Emma and Jemma. Also coming along was my much younger brother, Lemmy and of course my grouse pet mouse, Smoochy.

Dad has been in the local boy scout group since he was very young and his father, John Lemmon, my grandfather, was also in the same scout group when it first began, all of those years ago.

There were boy scout and girl guide groups from all over the world attending the big camping and adventure event. People from far away places like Norway, France, Egypt, Australia, Holland, England, Brazil, Thailand, Hong Kong, Italy and of course the host nation, the United States of America.

Every group, brought with them their home nations own colourful flags and individually designed tents, based on their countries culture or famous landmarks. It was like having all of the countries of the world, all in the one place at a time.

The boy scout and girl guide group from Thailand had a tent that looked like a Buddhist Temple and also had an outdoor kitchen where they would make, such great tasting, but ever so hot and spicy, food from.

The Egyptian guys and girls had a massive high tent, that resembled the world famous giant Pyramid of Giza. It must of taken them ages to make the angles so perfectly straight and with extreme precision.

Holland's tent was a large and fully operational, colourful windmill. It, even had it's very own water tank. The windmill tent was painted with colours and designs that even impressed my very artistic dad.

He said, 'He might even have to redecorate his unusually built, outrageously painted, outback, backyard shed and use some of the bright paint colours and fancy designs the boys and girls had done'.

The next tent was very big and long from the boy scout and girl guide groups of, Australia. It had been designed to look like the, Sydney harbour bridge. But it didn't have a roof to protect them from the weather, while they slept shoulder to shoulder, across the wooden bridge road. But, like most Aussies with relaxed and casual attitudes they said, 'She'll be right mate, Rain, Hail or Shine'.

The guys and gals from Italy, had a tent that was leaning over to the right, just like the, famous Leaning Tower of Pisa. They assured us all that it wouldn't fall over. 'Trust us, they said'.

Hong Kong had a very long tent that was based on the colourful, cultural inspired dragon. It had a lot of tent pegs on either side, to keep it's ever winding position in place. It was the most colourful and coolest tent of all. But at the same time, the most scariest tent of them all.

England's tent was based on the very historic, Tower of London. It even had two very serious looking guards on patrol out front, made out of paper mâché.

Norway's tent was in the shape of, a Vikings fighting helmet. It had, two large horns coming out from the left and right hand sides. It looked like a raging bull, in a bizarre sort of way.

Brazil came up with a giant yellow and green football, based on their national sport and colours of the country, for its design. All of us just hoped, 'It didn't get a sudden hole in it and start to knock over all of our tents, just like a giant pinball game'.

France went for a super, duper structure, that was wide at the bottom and became thinner towards the top. It was in the shape of the Eiffel Tower, of course. It was the tallest tent at the jamboree camping grounds and provided the best views from atop.

While the host nation the USA decided to honour the, Native American Indians. They, had a large tent resembling an original and colourful Indian Teepee, with a hole at the top. The scouts and girl guides from, the USA, sent out messages to everyone nearby, using the old, but still very effective, smoke signals way of communication. They said, 'Who needs the Internet, Facebook and Twitter, when you can send messages and cook a meal on a fire at the same time'?

After looking at all of the great tents made by all of the participating nations, we sat down to eat. Everybody had made a favourite dish from their home country. All the girl guides from Australia made the famous and delicious dessert cake called, Pavlova. But, it wasn't any ordinary Pavlova, for it was in the shape of the very large outback rock named Uluru. Which, by the way, is located in the middle of Australia, near a place called Alice Springs.

So my mum's friend has a very famous name indeed. The girl guides from Australia named this creation, 'The Alice Springs Rock'.

The Egyptians had made a dessert out of shortbread, that took them hours to make. Each piece of shortbread had to be skilfully cut, with exact precision or the creation just wouldn't stay in place. It was named, 'Pastry Plate of Pharaoh's Perfect Pyramid'.

The Italian Boy Scouts, prepared a series of huge leaning pizzas stacked on top of each other, on very acute angles, just like their tent. They named their creation, 'The Leaning Tower of Pizza'.

The host nation of the USA, made some yummy hotdogs with tomato ketchup, mustard and cheese. They made the hotdogs, pop up from each end of the roll and placed wooden sticks on either side to look like American Native Indians were rowing their canoes.

Norway had created a tasty snack made with salmon and biscuits which looked like little boats flowing down the Fjords. Also the impression of large rocks in the water that were in fact meatballs for all.

Thailand had served up several spicy dishes, including the famous Pad Thai dish with chicken and the hot soup named Hot and Sour with Prawns in Thai you pronounce it as Tom Yung Goong. It was so yummy in the tummy the dishes from Thailand.

In the Brazil kitchen they made us their nations famous Churrasco or BBQ. It uses a variety of meats like pork, beef and chicken which was cooked on large metal skewers stuck into the ground and roasted with the embers of the charcoal.

France baked up some crescent shaped flaky pastry named the Croissant. They added some great tasting almonds to a few, while some others had dried fruits such as sultanas, raisins and even apples.

Holland had an assortment of plates consisting of Gouda and Edam cheeses with mayonnaise and mustards and other plates had a rich variety of fruits, freshly cut meats and nuts placed upon them.

Hong Kong had very traditional Chinese meals prepared for all to enjoy. They had everything from fried rice, to Chinese noodles to my dads all time favourite Peking Duck, so when he saw the duck he said he was in luck. Also they had a plate full of Dim Sums and a Hong Kong favourite snack called egg tarts and another of my dads favourite drinks named milk tea.

Finally England had whipped up my Friday night special, which is Fish n Chips with tomato sauce. It was so good that a lot of the other nations said they would make it for their families, once they got home.

In the morning we had such great fun and adventure while trying every nations favourite sport or recreation. We started by having team races on the river in Native American Indian canoes, Norwegian Viking ships, Italian Gondolas, Egyptian river boats and Chinese dragon boat races in the nearby river. The winning order was Hong Kong 1st, Italy came in 2nd and third of all was Egypt.

We even had competitions to see who could do the best smoke signals and we even had fun rope climbing events to the top of the Eiffel Tower, the Leaning tower of Pisa, and walking and climbing events up the Pyramid of Giza and the Sydney Harbour Bridge tents.

Then some countries had a football game after lunch with teams from Brazil, England, Italy and France playing for the Boy Scouts and Girl Guides World Cup golden trophy. Brazil beat England in the final 3-1, to hold up the golden cup.

Some other nations had bike riding races, which Holland won with ease. Australia did really well in the boxing competition. Everybody laughed when Smoochy came out 1st, wearing a pair of boxing gloves, before they brought out a plastic blow up of their mascot wearing gloves "Big Red" the boxing kangaroo which was placed near the ring for good luck.

Thailand dominated the Judo and the USA couldn't be stopped in the 100m sprints and also the mixed basketball matches. So overall, everyone had such a great time and we all loved the tents, food and different sports to watch and perform in, from all of the world.

The week went so fast and it was sad to say goodbye to all of our new friends from all over the world, but we promised that we would stay in touch either by using smoke signals or the new generations way, which is either by Facebook or Twitter.
© Fetchitnow
20 October 2019.
This children’s fun adventure book series, is only for children from ages, 1-100. So please enjoy.
Note: Please read these in order, from diary entry 1-12, to get the vibe of all of the characters and the colourful sense of this crazy mess.
judy smith Nov 2016
Whether in Montreal, where she was born and raised, or in Delhi, where her award-winning brasserie sits, the stylish chef’s love for gastronomy has always run deep. She came to India to chase her passion about eight years ago, after leaving behind an engineering career and having trained at the esteemed ITHQ (Institut de tourisme et d’hôtellerie du Québec). In 2014, she introduced unusual combinations like oysters with charred onion petals, tamarind puree, and rose vinegar when she became the first Indian chef to be invited to host a solo dinner at the James Beard House in New York City. Also presented there was her very own coffee-table book called Eating Stories, packed with charming visuals, tales and recipes.

In pursuit of narratives

“I am studying Ayurveda so, at the moment, I’m inspired by the knowledge and intuition which comes with that, but otherwise I completely live for stories. Those of the people around me — of spices, design forms, music, traditions, history and anything else I feel connected to.”

Culinary muse

“I truly believe that nature is perfect, so I feel privileged to use the ingredients that it provides, while adding my own hues, aromas and combinations…it feels like I get to play endlessly every day.”

After-work indulgence

“My favourite places to eat at are Cafe Lota and Carnatic Cafe in Delhi, and Betony and Brindle Room in NYC.”

Dream dish

“This salad I created called ‘secret garden’. It’s so beautiful to look at and has such a unique spectrum of flavours…all while using only the freshest, most natural produce to create something completely magical.”

Reception blooper

“Most people make the mistake of over-complicating the menu; having too much diversity and quantity. Wastefulness isn’t a good way to start a life together.”

A third-generation entrepreneur from a highly distinguished culinary family, she runs a thriving studio in Khar where state-of-the-art cooking stations and dining tables allow her to conduct a variety of workshops and sessions. Her grandfather is remembered as the man who migrated from Africa to London to found the brand that brought curry to the people of the UK — Patak’s. She took over as brand ambassador, having trained at Leiths School of Food and Wine and taught at one of Jamie Oliver’s schools in London. What’s more, Pathak is also the author of Secrets From My Indian Family Kitchen, a cookbook comprising 120 Indian recipes, published last year in the UK.

Most successful experiment

“When I was writing recipes for my cookbook, I had to test some more than once to ensure they were perfect and foolproof. One of my favourites was my slow-cooked tamarind-glazed pork. I must have trialled this recipe at least six times before publishing it, and after many tweaks I have got it to be truly sensational. It’s perfectly balanced with sweet and sour both.”

Future fantasy

“As strange as it sounds, I’d love to cater my own wedding. You want all your favourite recipes and you want to share this with your guests. I could hire a caterer to create my ideal menu, but I’d much prefer to finalise and finish all the dishes myself so that I’m supremely happy with the flavours I’m serving to my loved ones.”

Fresh elegance

“I’m in love with microgreens for entertaining and events…although not a new trend, they still carry the delicate wow factor and are wonderfully subtle when used well. I’m not into using foams and gels and much prefer to use ingredients that are fuss-free.”

This advertising professional first tested her one-of-a-kind amalgams at The Lil Flea, a popular local market in BKC, Mumbai. Her Indian fusion hot dogs, named Amar (vegetarian), Akbar (chicken) and Anthony (pork), sold out quickly and were a hit. Today, these ‘desi dogs’ are the signature at the affable home-chef-turned-businesswoman’s cafe-***-diner in Bandra, alongside juicy burgers, a fantastic indigenous crème brûlée, and an exciting range of drinks and Sikkim-sourced teas.

Loving the journey

“The best part of the job is the people I meet; the joy I get to see on their faces as they take the first bite. The fact that this is across all ages and social or cultural backgrounds makes it even better. Also, I can indulge a whim — whether it is about the menu or what I can do for a guest — without having to ask anyone. On the flip side, I have no one to blame but myself if the decision goes wrong. And, of course, I can’t apply for leave!”

Go-to comfort meal

“A well-made Bengali khichri or a good light meat curry with super-soft chapattis.”

What’s ‘happening’

“This is a very exciting time in food and entertaining — the traditional and ultra-modern are moving forward together. Farm-to-fork is very big; food is also more cross-cultural, and there is a huge effort to make your guest feel special. Plus, ‘Instagram friendly’ has become key…if it’s not on Instagram, it never happened! But essentially, a party works when everyone is comfortable and happy.”

A word to brides

“Let others plan your menu. You relax and look gorgeous!”

This Le Cordon Bleu graduate really knows her way around aromas that warm the heart. On returning to Mumbai from London, she began to experiment with making small-batch ice creams for family and friends. Now she churns out those ‘cheeky’ creations from a tiny kitchen in Bandra, where customers must ring a bell to get a taste of dark chocolate with Italian truffle oil, salted caramel, milk chocolate and bacon and her signature (a must-try) — blue cheese and honey.

The extra mile

“I’ll never forget the time I created three massive croquembouche towers (choux buns filled with assorted flavours of pastry cream, held together with caramel) for a wedding, and had to deliver them to Thane!”

Menu vision

“For a wedding, I would want to serve something light and fresh to start with, like seared scallops with fresh oysters and uni (sea urchin). For mains, I would serve something hearty and warm — roast duck and foie gras in a red wine jus. Dessert would be individual mini croquembouche!”

Having been raised by big-time foodie parents, the strongest motivation for their decision to take to this path came from their mother, who had two much-loved restaurants of her own while the sisters were growing up — Vandana in Mahim and Bandra Fest on Carter Road. Following the success of the first MeSoHappi in Khar, Mumbai, the duo known for wholesome cooking opened another outlet of the quirky gastro-bar adjoining The Captain’s Table — one of the city’s favourite seafood haunts — in Bandra Kurla Complex.

Chef’s own

AA: “We were the pioneers of the South African bunny chow in Mumbai and, even now, it remains one of my all-time favourites.”

On wedding catering

PA: “The most memorable for me will always be Aarathi’s high-tea bridal shower. I planned a floral-themed sundowner at our home in Cumballa Hill; curtains of jasmine, rose-and-wisteria lanterns and marigold scallops engulfed the space. We served exotic teas, alcoholic popsicles of sangria and mojito, and dishes like seafood pani puri shots and Greek spanakopita with beetroot dip, while each table had bite-sized desserts like mango and butter cream tarts and rose panna cotta.”Read more at:http://www.marieaustralia.com/formal-dresses-2016 | www.marieaustralia.com/red-carpet-celebrity-dresses
cait-cait Jul 2018
i hate you,
i think, as you try to shoot me to death.

standing above me with a gun in my face

you feel
rage like undissolved sugar in
warm milk -
and
there’s blood on the floor and
then there’s me
,
                          
                          dying and almost dead,
but
you left my eyes open ,
and i know
you forgot the ****** weapon:

so i’m going to take it with me.

one day ,

i’m going to heal ,
and i’m going to remember —

you took my gun ,
took all my bullets
                                too .

and i still won’t ever shoot back.
im actually in japan right now! Having the time of my life *****!! Staying in a suburb of Tokyo with my previous host family doing mundane stuff... it’s great! This poem is inspired by what my friend said to me after I sent her a happy pic of me... basically told me I looked out of place and was wrong for enjoying myself. It made me feel terrible and like ****. Anyways long story but something happened and she left our group chat and I didn’t notice!! But now she joined again and won’t tell me why she left and I think it’s because she knows she ****** up. Some people’s punishments are just being themselves. Sorry for the long description. Happy summer everyone!!
there was a little mouse he just loved to cook
lots of different recipes from his little book
he longed to be a chef cooking up a dish
work in some hotel was his only wish

cooking different meals fish and beef and steak
all these different things he could learn to make
doing lots of sweets apple pie and rice
lots of chocolate pudding dishes that were nice

he could wear his hat and his coat of white
a proper chef in uniform would give him such delight
maybe win some stars one or maybe more
then he would be a master chef just like he longed for
Conor Letham  Apr 2014
Goldfish
Conor Letham Apr 2014
Coming home from a fair,
cusped between your lap
a globe of darting eyes,
your hands rested atop
the thin film of a world
as you endlessly peer in.
Are you scrying over
your future career?

Here a tungsten bulbous
body, a chunk of flame,
swills itself in spins
and mindless dances,
as you think you could
be so careless like them
to live hazily in a framed
bubble of treasured youth,

fed by some divine fate
looking over you. Golden
scales make your skin,
binds you as if you were
a chocolate in a wrapper
for people to circus over–
every flicker being edible.
Or maybe you're like

those tinned peach slices,
posing in a cage for all  
as a marvel to feast with
until you end up rotting,
there in your tomb-space,
muttering an open mouth,
“help me” before they serve
you up on a silver-lined dish.

I assure you, you'll forget
these childish thoughts
of aspirations and dreams
sooner than you think:
no matter how much
you think they want you,
I'll bet they'll let yourself
drown in coming weeks.
This one's a long one, and I apologise in advance for the kind of depressing topic.
What went from the subject of children getting goldfish from a fair (that, as everyone knows, don't last very long) became a critique about the aspect of female sexualization that some girls may grow up to want to employ the use of.
This salt
in the saltcellar
I once saw in the salt mines.
I know
you won't
believe me,
but
it sings,
salt sings, the skin
of the salt mines
sings
with a mouth smothered
by the earth.
I shivered in those solitudes
when I heard
the voice of
the salt
in the desert.
Near Antofagasta
the nitrous
pampa
resounds:
a broken
voice,
a mournful
song.

In its caves
the salt moans, mountain
of buried light,
translucent cathedral,
crystal of the sea, oblivion
of the waves.

And then on every table
in the world,
salt,
we see your piquant
powder
sprinkling
vital light
upon
our food. Preserver
of the ancient
holds of ships,
discoverer
on
the high seas,
earliest
sailor
of the unknown, shifting
byways of the foam.
Dust of the sea, in you
the tongue receives a kiss
from ocean night:
taste imparts to every seasoned
dish your ocean essence;
the smallest,
miniature
wave from the saltcellar
reveals to us
more than domestic whiteness;
in it, we taste infinitude.

— The End —