Hello world, yes it’s that time of the week again, where I ramble on about my time in Romania and you get to read it.
YAY!
Okay, so this week was a week off school for the kids so I had no classes, instead we had black juice every day, with the performance in a week we really had to crank up the heat. So at the start of the week we had 5 plays which were all pretty poor, but after a week of hard work we’ve gone from that to having 4 plays all decent, one was art-house sort of thing that was proving impossible to get right. It’s very different working with the Black Juice group than it is with the schools, these guys and girls not only value and listen to what we say, but they are all very talented dramatically.
This week also saw us all participate in a cooking night. It was a lot of fun and the food was all really good. The girls mad Brownies, Chocolate chip cookies and sugar cookies, Joe made some Macaroni and cheese (by hand, not from a packet), Josh made Brushetta, and I created fish fingers with secret sauce. Which has inadvertently led me to introduce this new segment:
FOOD I MADE FROM RANDOM STUFF IN THE FRIDGE!!!
This week I’ll be taking you though how to make tomato peanut sauce.
Tomato Peanut Sauce
Ingredients:
- 1 packet of salted peanuts (preferably 250 grams)
- 1 jar of tomato paste
-salami
- Pepper
- Basil
Method:
1. Get your bag of peanuts and puncture a small hole near the top of the bag, not too big just enough to let the air out. Now get something to crush the nuts with, I used a meat tenderiser but just a garden variety hammer should work. Not smash your nuts ... the peanuts until they are very very small, this has to be left to your best guess.
2. Next get you salami and cut it up into tiny pieces, so you can still chew on them, but also so you can mix it into the sauce.
3. Now this next bit is a bit of guess work, take what you want to put this sauce on and work out how much tomato paste you would normally need, now empty this amount into a medium sized bowl, and 10 grams of peanuts and 10 grams of Salami to every 50 grams of paste, also put in a shake over of pepper and basil for extra kick. Stir well
4. Voila you now have the sauce. As I said I put it on fish fingers, so all you have to do for this is buy a suitable amount of Fish fingers, cook as per packaging instructions and just lather he sauce over the top
I also discovered a new form of getting drunk this week, we all know the happy drunks, the sad drunks and the angry drunks, but now I have the pleasure of introducing *trumpet fanfare* the intellectual drunk, yes ladies and gentlemen, when you get my room-mate a bit tipsy on wine, he will defend his point of view no matter how outlandish, from god not existing (still an open debate) to 9-11 having been orchestrated by George Bush, he does it all. I will endeavour to put some video down of this (Don’t worry this one will work as someone else took the video).
I have one more video, Dagmar, who is from Holland, got us to try and read out some Dutch which she had typed out on a computer, follow the link to find my attempt.
Anyway that’s me for another week, now I’m off to clean my room before the other volunteers come over for a movie night and then... well who knows what.
Talk soon, Jackson
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