GNN

How to Make an Eton Mess

In stuff on June 28, 2011 at 12:26 pm
A delicious raspberry Eton mess

Traditionally served in the tuck shop at Eton College, this deliciously fruity strawberries-and-cream based English dessert is the perfect recipe for a hot Summer’s day.

Ingredients:

3 large egg whites

175 gms golden caster sugar

1 punnet strawberries

1 pint double cream

A dash of port

    Method:

    1. Whisk the egg whites in a bowl until they stiffen to form soft peaks.

    2. Slowly add the caster sugar and continue until completely mixed into the egg whites.

    3. Put rounded dessert spoons of the mixture onto a lined baking tray and bake in the oven on a low heat for approx. 1 hour.

    4. Leave the meringues to dry overnight, or until cold.

    5. Mash strawberries together with a little icing sugar and a dash of port.

    6. Lightly whip double cream.

    7. Fold the strawberries, meringues and softly whipped cream together and spoon the mixture into serving dish.

Amy’s World

In stuff on June 27, 2011 at 1:11 pm

A good teacher knows that working with children is really a blessing. As exhausting as teaching can be, it’s a profession which allows for creative freedom,  and children can give you the opportunity to think in a different way. Through children, we can learn to free up our innate synaesthetic leanings so that blue is not only calm but also associated with Tuesday, The Present Perfect, and Mum’s blouse. These associations  become lost as we get older and are forced to order and appraise the world in a more ‘organised’ and ‘rational’ way.

Working with 11 year old Amy was a huge challenge – a Ukrainian child who had very little English, but spoke fluent Italian, Ukrainian and Russian, in addition to a smattering of several other languages –  she would code switch at any opportunity, as if her brain was unable to contain and differentiate between all the linguistic information it possessed. After one particularly frustrating morning,  Amy sat announced “I don’t like…” followed by a long list of her grievances with countries, family members and the world in general. I began to think that her abrupt refusal to work and extreme mood swings were more than mere tiredness or an inability to understand the material we were covering. It was at this point that I was told that Amy had undergone many operations to her brain as a child, which had initially rendered her unable to talk or even to move, after a tumour was removed.

This helped me to understand why she had such difficulty interacting with the other children, why she would try to lock the classroom door during the lesson to prevent other people coming into the room, why she refused to go downstairs during the break and wanted only to play noughts and crosses on the board every day. After about four days together, things started to work better as I began to understand Amy. As I hit upon  strategies to keep Amy focused on her work, her moods became less erratic and she responded extremely well to exercises involving number patterns or pictorial stimuli. Providing a generative situation with a cartoon coupled with a tactile object (a radio shaped like Homer Simpson’s head) proved very effective for the introduction of new grammatical structures, and I began to find her receptive and, in fact, quite a pleasure to teach. She was certainly unlike any other child I’d taught. Amy didn’t want just to play the games; she wanted to design the games. Although she couldn’t speak Korean, in her mind she was quite fluent. The soft toy cat on her chair was as real as any animal, and the  references she made to her favourite things (Obama, Berlusconi, foxes, huskies) during exercises or games, or when I praised her for grasping new vocabulary or a new grammar point, were an expression of her happiness and satisfaction. Viewing groups of things she likes as connected, ‘odd one out’ questions can involve only preference. A very interesting way of looking at the world!

This little girl certainly taught me the value of play in the classroom, and in life in general. She also reminded me of  the importance of listening and responding to the way students think and feel as opposed to simply teaching by the book. The artist, the architect, Amy is constantly recreating the world and she may well create something quite amazing when she grows up. I’m thankful to have had the opportunity to teach her, and will work hard not to forget the lessons that she taught me.

Photo: http://creativecommons.org/licenses/by/2.5/

Why I love Johannesburg

In Uncategorized on June 25, 2011 at 1:47 pm

Anyone who knows me would tell you that I’m a food lover. I will hardly ever say no to something I can eat, and I think that might be why I love Joburg so much.

Despite every bad word that is said about the city and the small handful of people that make life difficult for those who just want to live and love, Joburg is like that all-you-can-eat buffet at a five-star hotel where you stand for minutes on end and anxiously look around at the platters and offerings because you don’t want to miss something.

 And in Joburg it’s easy to miss the best things.

 You usually begin with the entrées and appetisers at the buffet: the soups, the salads, the breads – these are the little things that initiate you into Joburg city life, like dodging taxis, crawling carefully over green traffic lights, dealing with tired and stressed people every day, smelling the whiff of exhaust fumes as you step out of your door, and putting up with all the little things that annoy people on a day to day basis.

People, politics and debate would make up the meat of Joburg. Because of the sheer number of people that live in the city, you could have an unending conversation on the state of the economy or the issue of land, or any number of concerns that make way into the hearts and the minds of the populace at any time. Perspectives on every subject are as vast as Africa itself, and there is a healthy – some would say an unhealthy – mix of opinions from people as varied as Nigerians and Congolese to Zimbabweans and Afrikaners.

You can’t have a balanced meal without the starch, the environment  in which these debates can place flourishes: Johannesburg stretches over 2 500 square kilometres.  You can drive from one side to the other and encounter a massive range of classes, cultures and wealth, and somehow over three million people manage to get by on a substandard transport system, accepting one another without spilling their coffee.

But Joburg offers up an excellent dessert, my favourite aspect of the city – come to mention it, of any meal. Creative spaces abound, from theatres such as the Market Theatre and the Foxwood Theatre to art galleries such as Arts on Main and Artists Under the Sun; from fashion design stores such as Black Coffee to universities and design schools; from restaurants such as the layman’s Kentucky Fried Chicken and the connoisseur’s Karma to markets offering organic food and products; from monuments to the past, sports stadia and theme parks to green spaces filled with laughing families and events over the weekend. These spaces are what bring people together and see an awesome mix of culture and personality, and a touch of permeating humour.

But the cherry on top is Joburg’s people: with diversity comes tolerance and acceptance, charity and kindness, sharing and learning. Joburg is a delight to the palate of the person looking for a living meal, looking for life.

Story by Roane Swindon 
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