Today I lost one of my best friends..... I'm sorry, I'm still really shaken up, and I cant find the words.
I've written a letter that will be sent to her mother.
Helena,
Goodbye my “Doctor of Music”. Goodbye to my teacher, my colleague, my travel buddy, my friend.
Ms Aulio, you are the reason I even passed high school. Standing by me though mums bouts of cancer, overseas catastrophes and instrument choices. You were so proud when I graduated near the top of my class.
You even came to my 18th and hazed my father, stood and cheered at my graduation, saw my shows, showed me what it was to be a real teacher and taught me, that no matter what, to live life to it’s fullest, because you never know what is going to change.
My life is for the better because of your inate spark and love of life.
I will never forget you.
Xxoo
Tuesday 25 June 2013
Monday 24 June 2013
the show must go on..........
BGS opens on the 28th of June - I cant wait!
Here are some photos of some things you might see during the show
Here are some photos of some things you might see during the show
Friday 21 June 2013
Its finished!
So, I tested a pattern for the lovely UniqueEarthling, aka Tammy, on Ravelry.
Now its done and im pleased with the results.
AND I'm using the big purple ball of nightmares to good use!
Ttfn,
Lizi
Lizi
Ps: Frodo the bird makes his Blogger debut in the darker pic!
Sunday 16 June 2013
First day in theatre!
Im so excited!
Today was the first day of rehearsal in the Schonell Theatre at UQ for the Brisbane Gang Show.
This is my 2nd, & last, show as a cast member of the gang, & I am very very lucky to have had to opportunity to be in cast one more time. Usually you can only be in cast till thw age of 26, but this yr they are having a mentorship for those under 30, which includes me!
My other half is doing sound in the orchestra pit, my housemate is taking part inher 15th yr as a cast member, and the other halfs sister is giving a hand to the backstage crew. So its a family affair.
I will always have a soft spot for gang shows iny heart, & will cherish the experience till I shuffle off this mortal coil
Friday 14 June 2013
Gluten-Free Food Friday!
Hey guys, its friday again - so time to play with my food!
Todays experimental ingredient is...... SPATCHCOCK!
I have never cook spatchcock before, and when i saw it on sale for $2 dollars I sought of broke my current rule on no new food purchases and got it.
We have a show here called "Ready Steady Cook", who use challange ingredients and a set time to make different meals, so using their idea for Moroccan Spiced Spatchcock with Chickpeas, I adjusted the recipe to suit what I had in the cupboards/fridge and my allergies and made what I think was a pretty good meal.
Todays experimental ingredient is...... SPATCHCOCK!
I have never cook spatchcock before, and when i saw it on sale for $2 dollars I sought of broke my current rule on no new food purchases and got it.
We have a show here called "Ready Steady Cook", who use challange ingredients and a set time to make different meals, so using their idea for Moroccan Spiced Spatchcock with Chickpeas, I adjusted the recipe to suit what I had in the cupboards/fridge and my allergies and made what I think was a pretty good meal.
Lizi's stash busting Spatchcock.
(suitable for gluten free - tomato/mushroom/nut avoiding people like me!)
Method:
1. Preheat the oven to 200°C. Place frying pan on medium high heat
2. Spray the spatchcock with oil and rub in. Mix basil, garlic, coriander, chilli, 1 teaspoon of lemon juice, and soy sauce in a small bowl, then rub 1/3 of mix on front, and 1/3 on back of bird. Cook breast side down in a hot grill pan for 5 minutes. Take pan off heat. Using scissors,, cut the bird down the centre of the breast and spread out. Pour half of reminder of spices inside chest cavity and rub around for even cover. Place spatchcock in a alfoil lined baking pan with sliced potatoes and into the oven to cook for 1 hr, or until cooked through. Allow the spatchcock to rest before cutting the frame in half again, leaving one wing and leg attached on each side.
3. After placing the bird in the oven, pour a 1-2 tablespoons of lemon juice into the frying pan and stir to loosen the juices/spices stuck to the pan. Return to heat, Place chickpeas(including liquid) , rice, remaining spices, 1/2 cup of stock and Ajjar into the pan. Stir and cover for 5 mins. Stir and cover again until rice is nearly cooked. Lower heat. Add 3 bean mix and remaining stock. Cover for 5 mins and stir. Turn off heat and stir occasionally for the next few minuets, keep covered.
This left me with dinner for tonight, plus 3 small meals to freeze for my show that starts on the 28th. Most meals i cook for the next wk i will have to be able to freeze at least half of what i make, or i won't have any dinners!. The only thing that didn't come out of fridge/freezer/panty was the spatchcock, so a good stash buster meal. I would make the chickpea mix again as a separate meal, but in a saucepan with more rice and stock and the whole spice mix in it. the spices went into the rice and chickpeas and were lovely - not so much the beans as they are added later.
So, my first full recipe - hope others like it too! Ask if you need any help and let me know if you tried it!
Ingredients:
1 spatchcock,
1 spatchcock,
Spray oil (i use rice bran, but any will do)
1 tsp basil paste
1 tsp corriander paste
1 tsp garlic paste OR 1 garlic clove
1 tsp chilli paste
2 large white potatos, roughly chopped
1 can of 3 bean mix (do not drain)
2 tablespoons Ajjar paste (roast capsicum paste - instead of tomatoes)
1 can of chickpeas ( do not drain)
1 cup of white rice - uncooked
2 large white potatos, roughly chopped
1 can of 3 bean mix (do not drain)
2 tablespoons Ajjar paste (roast capsicum paste - instead of tomatoes)
1 can of chickpeas ( do not drain)
1 cup of white rice - uncooked
1 cup stock - your choice (i used vegetable - but chicken would work too)
1 teaspoon Gluten Free Soy sauce
bottled lemon juice.
bottled lemon juice.
Tools:
Scissors
Small bowl
roasting pan
alfoil
sharp knife
measuring spoons
frying pan
lid of frying pan
plate (slightly bigger than lid) Method:
1. Preheat the oven to 200°C. Place frying pan on medium high heat
2. Spray the spatchcock with oil and rub in. Mix basil, garlic, coriander, chilli, 1 teaspoon of lemon juice, and soy sauce in a small bowl, then rub 1/3 of mix on front, and 1/3 on back of bird. Cook breast side down in a hot grill pan for 5 minutes. Take pan off heat. Using scissors,, cut the bird down the centre of the breast and spread out. Pour half of reminder of spices inside chest cavity and rub around for even cover. Place spatchcock in a alfoil lined baking pan with sliced potatoes and into the oven to cook for 1 hr, or until cooked through. Allow the spatchcock to rest before cutting the frame in half again, leaving one wing and leg attached on each side.
3. After placing the bird in the oven, pour a 1-2 tablespoons of lemon juice into the frying pan and stir to loosen the juices/spices stuck to the pan. Return to heat, Place chickpeas(including liquid) , rice, remaining spices, 1/2 cup of stock and Ajjar into the pan. Stir and cover for 5 mins. Stir and cover again until rice is nearly cooked. Lower heat. Add 3 bean mix and remaining stock. Cover for 5 mins and stir. Turn off heat and stir occasionally for the next few minuets, keep covered.
4. Serve half cpatchcock frame with several pieces of potato and approx 1 1/2 cups of rice/chickpea mix. Lemon juice as desired.
This left me with dinner for tonight, plus 3 small meals to freeze for my show that starts on the 28th. Most meals i cook for the next wk i will have to be able to freeze at least half of what i make, or i won't have any dinners!. The only thing that didn't come out of fridge/freezer/panty was the spatchcock, so a good stash buster meal. I would make the chickpea mix again as a separate meal, but in a saucepan with more rice and stock and the whole spice mix in it. the spices went into the rice and chickpeas and were lovely - not so much the beans as they are added later.Wednesday 12 June 2013
W.i.p Wednesday!
So, its wednesday.... time to report works in progress.
I have 12 socks I have to make for BGS - 12 crocheted mini purple socks - one down 11 to go.
I also have still not finished the Waldo sq. I know.....grrrrr. up to the colour change now....
Also, my tea swap parcel is just missing an address and then its ready too!
Lots of W.I.Ps & UFO's here!
Tuesday 11 June 2013
just a post to say
sounds stupid but…..
I had a pretty bad day - chasing things for a meeting tonight that made me feel ‘that small’ (holds two fingers really really really close….. you get the idea) and I just couldn't take it. by the time I hit the car I was in tears - thank god I'm not allowed to drive at the moment, because I would have driven into a pole with all the tears. I lost it. and still fell sick now hours after too.
anyways, I came home to want to snuggle up under my grans old granny rug to cry and snuggle….. to remember we lost the rug when we flooded earlier this yr.
I hate QLD weather.
I had a pretty bad day - chasing things for a meeting tonight that made me feel ‘that small’ (holds two fingers really really really close….. you get the idea) and I just couldn't take it. by the time I hit the car I was in tears - thank god I'm not allowed to drive at the moment, because I would have driven into a pole with all the tears. I lost it. and still fell sick now hours after too.
anyways, I came home to want to snuggle up under my grans old granny rug to cry and snuggle….. to remember we lost the rug when we flooded earlier this yr.
I hate QLD weather.
Subscribe to:
Posts (Atom)