Don't Delay for a Minute

Ah, good to be back blogging again.  Had my last exam at the cruel hour of 9:30am this morning, so good to get that out of the way - just in time to catch the tail end of the election campaign...


Sometimes Cry
by Poor Old Lu

don't delay for a minute
cause if you do i'll know you're too far into it
i mean the world around us
the world around

to keep your head above water
to be humble amidst tears and laughter
sometimes we need to hide
sometimes cry

run away
far away
to Yahweh
He's my hideaway

*star-studded-super-step*
yeah, you've turned around again
well i can feel it inside
in His side

and i'll tell you what He sees
but first i must fall down on my own knees
let me hold your hand
holding our hands

i need to lower my head
i don't know if i can
i've been so lost
i don't know if i can
i really have to fall
i don't know if i can
i'll say it again
i don't know if i can

and now we're losing time
no, we can't say we never got a sign
the love is all around us
and it surrounds us.

That's one of my favourite songs by Poor Old Lu.

enjoying some fish and chips before they make them illegal.

Well, they've said that Rodney's yellow jacket is probably breaking the law.  But Rodney's going to ignore them, and heck, good on him.  Not sure if our new Act on Campus t-shirts are breaking the law, but we don't care either.  Nanny state is moving back to China on Saturday, to be followed shortly thereafter by her hideous spawn, the Electoral Finance Act.  A National/ACT government will also ensure that we dump the economy-destroying Emissions Trading Scheme - which they quizzed us on in the exam earlier today.

The Colonel's Secret

I'm actually pretty impressed with KFC's latest marketing campaign.  They are making a big deal of how secret their recipie is.  But I'd only eat their food under duress or if it was free.  I feel so blimmin sorry for the chickens, they don't get much of a life.  And anyway, KFC puts so much batter-stuff on the chicken, gotta be bad for you.  As far as fast-food goes, I'll skip McDonalds and I'll go with Burger King or some fish and chips.  Or Wendy's if I'm up in Auckland ;)

Cooking with Andy 1

Twirly Pasta with Lacerated Greens and Dead Cow

Today, on Cooking with Andy, we learn how to make this infamous Kiwi dish, which is guaranteed to be a favourite with your cousin from Australia who you didn't know you had, and to warm the heart of even your most cruel friends.

Ingredients
Half of a garlic, chopped up finely
Two onions, sliced lengthways
Some brocolli
A red pepper and a green pepper
Some herbs from the mysterious cupboard above the stove - you know the one.
Three cans of Italian tomatoes, they must be Italian
5 kransky sausages
Some mince patties
A pack of twirly pasta

Instructions
Fry garlic until it starts to go brown, then add onion.  When onion has started to turn light brown, add your herbs - such as rosemary, oregano and some cumin might be nice.  Keep stirring it with your wooden spatula.  Get the left-over mince patties from the fridge, and break them up into little chunks and pop them in the pan.  Then slice up your kransky's and throw them in.  Give her a good old stir and then proceed to tear apart the green pepper and the red pepper, both of which look just a bit past their use-by date.  Nice.

The baked-bean can with the whole Italian tomatoes in it looks a bit lonely there in the fridge: cut them up with a knife a bit and then pour them in.  Wrestle the tops off a couple more cans of chopped tomatoes with the blunt can-opener, and drop them in the mix as well.  Ah, blow it - the brocolli, cut that up and drop it in too, maybe no-one will notice.

Now, when it comes down to it, nobody actually knows how to cook pasta.  There is no "correct" way to do so. Just put it in a pot with some boiling water, and throw some salt and a bit of oil in.  Put a lid on the pot if you care about your wallpaper.  It's all about gut-feeling here, instinct.  About 10 minutes into the cooking process, carefully get a piece of pasta and chuck it from hand to hand until it is cold enough to bite.  If there's just the tiniest shade of white when you've made a cross-section of the pasta with your teeth, she's good to go!

When the stew-mixture starts to bubble over, and Italian tomato juice starts to drip down the cupboard doors, you will know that it is all nice and cooked.  Get rid of the water in the pasta pot, and then dump the contents of the pan in.  Stir it all up nicely, remembering the rule about mixing muffin-mixture.  Put some in a bowl and...  Enjoy!