Manuela Cardiga's Blog, page 26
January 15, 2016
A big welcome to my Russian readers!
I am very happy to note a lot of Russians reading my weirdo poetry and prose!
Thank you for your support!
I am curious!
How on earth did you all find me?
Thank you for your support!
I am curious!
How on earth did you all find me?
TELESCOPIC PASSIONblinded by the sequinedglory of that da...
TELESCOPIC PASSION
blinded by the sequined
glory of that dazzling sun,
enchanted by you
the sun is transformed
by distance:
hard cold
diamond star
bright ice
under an alien sky;
and you
by my point of view
MC
blinded by the sequined
glory of that dazzling sun,
enchanted by you
the sun is transformed
by distance:
hard cold
diamond star
bright ice
under an alien sky;
and you
by my point of view
MC
January 14, 2016
RIDING THAT POTTY TRAIN!
CHOO CHOO
FLUSH THAT LOO!
Flush away
every day
cause pee
in the loo
must go away!
CHOO CHOO
FLUSH THAT LOO!
Flush away
it musn't stay
cause poo
in the loo
it smells all day!
CHOO CHOO
FLUSH THAT LOO!
Flush away!
Flush away!
CHOO CHOO
FLUSH THAT LOO,
Wave goodbye
To pee and poo!
MC
FLUSH THAT LOO!
Flush away
every day
cause pee
in the loo
must go away!
CHOO CHOO
FLUSH THAT LOO!
Flush away
it musn't stay
cause poo
in the loo
it smells all day!
CHOO CHOO
FLUSH THAT LOO!
Flush away!
Flush away!
CHOO CHOO
FLUSH THAT LOO,
Wave goodbye
To pee and poo!
MC
I DON'T KNOW WHAT THIS IS BUT IT WENT OVER BIG WITH MY 4 YEAR-OLD AUDIENCE!
its a lovely day in the morning
its a lovely day in the evening
i don't quite know why
but the moon's in a swoon
and in love
with the gilded afternoon
its a lovely day in the morning
its a lovely day late at night
cause the stars are so bright
and take drunken delight
in greeting the dawn
with a libertine yawn.
its a lovely day
and a lovely night
so brush those teeth
and off to bed
before it's light
and the peeking sun
gives us all a big fright!
MC
its a lovely day in the evening
i don't quite know why
but the moon's in a swoon
and in love
with the gilded afternoon
its a lovely day in the morning
its a lovely day late at night
cause the stars are so bright
and take drunken delight
in greeting the dawn
with a libertine yawn.
its a lovely day
and a lovely night
so brush those teeth
and off to bed
before it's light
and the peeking sun
gives us all a big fright!
MC
January 2, 2016
JALEBIS
For Jalebis
1 cup all-purpose flour
2 tablespoons corn flour
1⁄2 cup plain yogurt
1⁄2cup water1/2 teaspoon ginger
1 teaspoon Baking Powder
To Fry
500ml oil
For Syrup
one cup of water
2/3 cup of sugar
1/2 teaspoon saffron or turmeric
AND THEN...
Put flours in a mixing bowl, add the yogurt and water and mix well, making sure there are no lumps in the batter - add the baking powder and stir again.
Pour the batter into an old ketchup or mayonnaise squeeze bottle.
Heat up the oil in a frying pan, and once it is hot drop in the batter by squeezing the bottle onto the hot oil, in concentric circular motion to make the Jalebis. (a thin, tight spiral)
Fry until golden, scoop out and drain on kitchen paper.
Repeat until you have used up the batter.
Make the syrup by heating up the water and the sugar, add the turmeric. Cook the syrup to a spoon coating consistency.
Dip the Jalebis in the syrup one by one so they are well coated.
Serve warm!
MC
1 cup all-purpose flour
2 tablespoons corn flour
1⁄2 cup plain yogurt
1⁄2cup water1/2 teaspoon ginger
1 teaspoon Baking Powder
To Fry
500ml oil
For Syrup
one cup of water
2/3 cup of sugar
1/2 teaspoon saffron or turmeric
AND THEN...
Put flours in a mixing bowl, add the yogurt and water and mix well, making sure there are no lumps in the batter - add the baking powder and stir again.
Pour the batter into an old ketchup or mayonnaise squeeze bottle.
Heat up the oil in a frying pan, and once it is hot drop in the batter by squeezing the bottle onto the hot oil, in concentric circular motion to make the Jalebis. (a thin, tight spiral)
Fry until golden, scoop out and drain on kitchen paper.
Repeat until you have used up the batter.
Make the syrup by heating up the water and the sugar, add the turmeric. Cook the syrup to a spoon coating consistency.
Dip the Jalebis in the syrup one by one so they are well coated.
Serve warm!
MC
SMOKED PORK VINDALOO
SMOKED PORK VINDALOO
The Meat
1 kg pork belly, cut into 3cm chunks - skin removed
If you don't eat pork, replace with lamb, kid, or chicken
The Marinade
1 tablespoon olive oil
2 tablespoons cider vinegar
8 cloves of garlic
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon black pepper
2 dried chillies
1 teaspoon ginger
1 teaspoon turmeric
To Cook
sea salt
3 small onions
1 tablespoon olive oil
1 heaped tablespoon soft brown sugar
Smoke
1 cinnamon stick
half a dozen cloves
olive oil
a chunk of charcoal
And then...
Mix all the spices with the chili, the olive oil and the vinegar, add the garlic and make a paste in a blender.
Coat the pork in the paste and marinade from 6 hours to overnight.
Preheat the oven to 170ºC.
Heat the olive oil in a pan and add the onions and sugar. When the onions are caramelised and soft, puree and reserve. Season the pork with salt and fry up in olive oil until golden.
Add the onion mix to the pork, and roast in your oven until it darkens, then remove the pan from the oven and add 600 ml boiling water. Continue simmering on your stove-top.
Heat the charcoal to incandescence, then put it along with the cloves and the cinnamon stick into a small heatproof bowl. Place it in the middle of the vindaloo and add a drizzle of olive oil to the charcoal. Cover the pan with a double layer of tin foil and poke a hole in the top. You can make a foil "chimney" to allow the smoke to escape. Cook for 20 minutes, or until the meat is tender, topping up with hot water if it gets too dry.
Serve with steamed rice and a crisp green salad and lots of naam.
MC
The Meat
1 kg pork belly, cut into 3cm chunks - skin removed
If you don't eat pork, replace with lamb, kid, or chicken
The Marinade
1 tablespoon olive oil
2 tablespoons cider vinegar
8 cloves of garlic
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon black pepper
2 dried chillies
1 teaspoon ginger
1 teaspoon turmeric
To Cook
sea salt
3 small onions
1 tablespoon olive oil
1 heaped tablespoon soft brown sugar
Smoke
1 cinnamon stick
half a dozen cloves
olive oil
a chunk of charcoal
And then...
Mix all the spices with the chili, the olive oil and the vinegar, add the garlic and make a paste in a blender.
Coat the pork in the paste and marinade from 6 hours to overnight.
Preheat the oven to 170ºC.
Heat the olive oil in a pan and add the onions and sugar. When the onions are caramelised and soft, puree and reserve. Season the pork with salt and fry up in olive oil until golden.
Add the onion mix to the pork, and roast in your oven until it darkens, then remove the pan from the oven and add 600 ml boiling water. Continue simmering on your stove-top.
Heat the charcoal to incandescence, then put it along with the cloves and the cinnamon stick into a small heatproof bowl. Place it in the middle of the vindaloo and add a drizzle of olive oil to the charcoal. Cover the pan with a double layer of tin foil and poke a hole in the top. You can make a foil "chimney" to allow the smoke to escape. Cook for 20 minutes, or until the meat is tender, topping up with hot water if it gets too dry.
Serve with steamed rice and a crisp green salad and lots of naam.
MC
January 1, 2016
KAKA PIZON (PIgeon-Shit in Madagascar, more commonly known to Durbanites as Rat-shit)
2 cups of all-purpose flour,
1/4 cup of oil (peanut is best, but if you can't get it, sunflower is ok)
1 egg,
3/4 tsp salt,
1 tsp chili powder
1 cup roast peanuts
fresh yeast (20 grams)
1/4 cup warm water,
2 tsp sugar
1 cup roast peanuts or cashew-nuts
***
Mix the yeast, sugar and water in bowl and let it rest in a warm place until foamy.
In a large bowl, mix all the ingredients except the nuts.
Knead lightly to combine, then cover with a damp cloth and let sit for 30 minutes to rise.
On a well-floured surface, roll out the dough as thin as possible. Cut into spaghetti-thin strips (or as thin as possible) then into 3 to 5 cm fragments.
Deep fry in hot oil until golden and crisp. Drain on paper towels.
When it is cool, sprinkle with more chili (if you are brave!) and add the roast peanuts or cashew.
Cool your burny tongue and lips with a suitable cold beverage.
MC
1/4 cup of oil (peanut is best, but if you can't get it, sunflower is ok)
1 egg,
3/4 tsp salt,
1 tsp chili powder
1 cup roast peanuts
fresh yeast (20 grams)
1/4 cup warm water,
2 tsp sugar
1 cup roast peanuts or cashew-nuts
***
Mix the yeast, sugar and water in bowl and let it rest in a warm place until foamy.
In a large bowl, mix all the ingredients except the nuts.
Knead lightly to combine, then cover with a damp cloth and let sit for 30 minutes to rise.
On a well-floured surface, roll out the dough as thin as possible. Cut into spaghetti-thin strips (or as thin as possible) then into 3 to 5 cm fragments.
Deep fry in hot oil until golden and crisp. Drain on paper towels.
When it is cool, sprinkle with more chili (if you are brave!) and add the roast peanuts or cashew.
Cool your burny tongue and lips with a suitable cold beverage.
MC
December 31, 2015
CURRIED QUAIL EGGS WITH LENTILS
3 dozen Quail eggs
2 cups of lentils (tinned)
a handful spring onions
1 tablespoon cummin seeds
3 cloves of garlic
1 tsp curry
1 tsp ginger powder
1 tsp tumeric
1 tsp chillie
1 tsp coriander powder
3 large tomatoes
2 tablespoons oil
salt
Water
Boil the eggs three minutes and carefully shell them - reserve.
In a saucepan heat the oil and toss in the chopped garlic, the spring onions and the chopped tomatoes. Add the spices, and once the tomato is soft, pureé. Add water and stir, bringing the misture to a simmer, then add the lentils. You may want to thicken the sauce a little, so you can add three soup-spoons of cream. Add the eggs and simmer at low heat. Serve with coconut rice, and garnish with fresh chopped coriander.
This is lovely with lots of garlic naam to scoop up the curry sauce!
2 cups of lentils (tinned)
a handful spring onions
1 tablespoon cummin seeds
3 cloves of garlic
1 tsp curry
1 tsp ginger powder
1 tsp tumeric
1 tsp chillie
1 tsp coriander powder
3 large tomatoes
2 tablespoons oil
salt
Water
Boil the eggs three minutes and carefully shell them - reserve.
In a saucepan heat the oil and toss in the chopped garlic, the spring onions and the chopped tomatoes. Add the spices, and once the tomato is soft, pureé. Add water and stir, bringing the misture to a simmer, then add the lentils. You may want to thicken the sauce a little, so you can add three soup-spoons of cream. Add the eggs and simmer at low heat. Serve with coconut rice, and garnish with fresh chopped coriander.
This is lovely with lots of garlic naam to scoop up the curry sauce!
December 30, 2015
GLUTEN FREE Creamy Corn and Coconut Pudding
1 tin sweet corn1 1/2 cups milk
300 g dessicated coconut
1 tin condensed milk
3 eggs
3 heaped soupspoons cornflour
grated rind of one small lemon
Boil up the corn and half the coconut in the milk, then liquify it, add eggs, condensed milk and cornflour.
Pour into a deep buttered oven-dish and sprinkle remaining coconut over the top.
Bake at 180ºC until inserted toothpick comes out clean.
Should be golden and puffy and yummy!
ENJOY!
300 g dessicated coconut
1 tin condensed milk
3 eggs
3 heaped soupspoons cornflour
grated rind of one small lemon
Boil up the corn and half the coconut in the milk, then liquify it, add eggs, condensed milk and cornflour.
Pour into a deep buttered oven-dish and sprinkle remaining coconut over the top.
Bake at 180ºC until inserted toothpick comes out clean.
Should be golden and puffy and yummy!
ENJOY!
December 28, 2015
Starting over with a clean slate...
THE JANUS DOORS
Let’s talk about doors.
People keep talking about closing doors, opening doors; but no one talks about the going through doors. The Romans considered crossing door-ways to be magical processes, hence the crossing with your right foot, carrying brides, sprinkling salt and things, bedecking door-jambs with herbs, etc. They even had a God for it. Guy called Janus.
The poor thing was bloody busy, let me tell you, and if being invoked every time someone traipsed in and out of a room wasn’t enough, they unloaded the New Year on the poor sucker.
Not that he got much from all this labour. Oh no! Guys like Jupiter, with his thunderbolts, or that money-bags bitch Fortuna, or Mars with his prancing soldier-boys got all the attention and the big temples. Not to mention Venus! Sex always sells, and believe me, Venus was a big seller. She had loads of temples and eager followers frolicking about.
So what about Janus, I ask you? Janus got a month. That’s right. Janus got January. NOT parades, silken girls jiggling in the nude, or nubile Virgins sworn to him; no returning conquerors burning incense on his altar in thanks for victories, no hordes of thankful accountants…
Janus got January and a few statues of a weirdo with two faces: one facing forward, one backward. Can you believe it? They had that poor Janus constantly looking down on his own bum.
Is this gratitude? This was the Divinity that was invoked hundreds of times a day by each Roman. How many times do you cross doors? Move from room to another? From one phase of your life to the next? They went around muttering the poor sod’s name in vain ALL DAY!
Ah, but once a year, Janus came into his own…
That one day and night, the great Doorway leading from one Solar Year to the next was crossed. Then Janus ruled absolutely. Even the other Gods bowed down to him. On that day, humble Janus was the inheritor of the mighty Titan Chronos. He held the vicious sickle of Time in his hands and all must bow to him. Still, Janus was a humble God (spending eternity gazing down on your own rear-end teaches you humility, not to mention compassion) and wielded his absolute power with a gentle hand.
On Janus-day, New-Years Day they all got a golden chance for new beginnings and so can we. We can look back with kindness on our own short-comings (as poor Janus on his own derriere…) and forward; ever forward into a new and dazzling horizon: a clean slate. Janus takes that Sickle and cuts us some major slack.
“Go forth and start anew. Take from the past only that which makes you strong: only love, joy, good memories. Leave all else behind. See? Here I cut the ugly clinging tentacles of past mistakes and pain from your ankles and set you free! Dance in that New Year!”
Being pagan had its up side and Janus was a good guy. I’d take his advice if I were you I do. I also intend to render up a series of libations to poor neglected Janus, in Champagne, of course.
For religious purposes only, I’m a VERY religious woman.
All Hail Janus!
May this New Year bring many fruitful crossings, may Janus bless your steps on your new beginnings and teach you to cast a kinder eye on past mistakes.
Happy New Year!
Manuela Cardiga
Let’s talk about doors.
People keep talking about closing doors, opening doors; but no one talks about the going through doors. The Romans considered crossing door-ways to be magical processes, hence the crossing with your right foot, carrying brides, sprinkling salt and things, bedecking door-jambs with herbs, etc. They even had a God for it. Guy called Janus.
The poor thing was bloody busy, let me tell you, and if being invoked every time someone traipsed in and out of a room wasn’t enough, they unloaded the New Year on the poor sucker.
Not that he got much from all this labour. Oh no! Guys like Jupiter, with his thunderbolts, or that money-bags bitch Fortuna, or Mars with his prancing soldier-boys got all the attention and the big temples. Not to mention Venus! Sex always sells, and believe me, Venus was a big seller. She had loads of temples and eager followers frolicking about.
So what about Janus, I ask you? Janus got a month. That’s right. Janus got January. NOT parades, silken girls jiggling in the nude, or nubile Virgins sworn to him; no returning conquerors burning incense on his altar in thanks for victories, no hordes of thankful accountants…
Janus got January and a few statues of a weirdo with two faces: one facing forward, one backward. Can you believe it? They had that poor Janus constantly looking down on his own bum.
Is this gratitude? This was the Divinity that was invoked hundreds of times a day by each Roman. How many times do you cross doors? Move from room to another? From one phase of your life to the next? They went around muttering the poor sod’s name in vain ALL DAY!
Ah, but once a year, Janus came into his own…
That one day and night, the great Doorway leading from one Solar Year to the next was crossed. Then Janus ruled absolutely. Even the other Gods bowed down to him. On that day, humble Janus was the inheritor of the mighty Titan Chronos. He held the vicious sickle of Time in his hands and all must bow to him. Still, Janus was a humble God (spending eternity gazing down on your own rear-end teaches you humility, not to mention compassion) and wielded his absolute power with a gentle hand.
On Janus-day, New-Years Day they all got a golden chance for new beginnings and so can we. We can look back with kindness on our own short-comings (as poor Janus on his own derriere…) and forward; ever forward into a new and dazzling horizon: a clean slate. Janus takes that Sickle and cuts us some major slack.
“Go forth and start anew. Take from the past only that which makes you strong: only love, joy, good memories. Leave all else behind. See? Here I cut the ugly clinging tentacles of past mistakes and pain from your ankles and set you free! Dance in that New Year!”
Being pagan had its up side and Janus was a good guy. I’d take his advice if I were you I do. I also intend to render up a series of libations to poor neglected Janus, in Champagne, of course.
For religious purposes only, I’m a VERY religious woman.
All Hail Janus!
May this New Year bring many fruitful crossings, may Janus bless your steps on your new beginnings and teach you to cast a kinder eye on past mistakes.
Happy New Year!
Manuela Cardiga
