In conversation with my 18 year old self

Ok, 18 year old me, I’d like you to calm down a little bit. Just…. calm down. You’re a bit crazy and all over the place. You’d do well by scaling it back a bit.

Also, I don’t want to ruin the dream but that ambition you have, to marry Michael Jackson… That’s, um, it’s not going to happen unfortunately. I won’t tell you why. The other ambition, to see him in concert, also doesn’t come true. He does plan a tour in England but, um, he doesn’t make it. Again, I won’t tell you why.

Also, your expectation that you will have a terribly meaningful and world-changing role in life… yeh, turns out you’re a bit ordinary, like everyone else. What a thought, hey?! After all that time being convinced of your own superiority and differentness.

O, and your thing about being ‘boring’, you hate that idea, right? Hate it. Urgh, imagine being boring, that would be the worst! Well, you’re not that bothered anymore. You enjoy the simple pleasures in life – cooking, being outside, growing vegetables, seeing other countries, having lunch with nice friends. Just calm down about the ‘boring’ thing. It’s going to happen. Get over it.

You know how you love going out dancing? In a few years, you won’t really ‘go out’ at all. You hate the idea of being squashed in next to a load of sweaty strangers, actually. You dislike the drunken nonsense that you talk and that other people talk to you. In fact, in about ten years, you’ll barely consume alcohol at all, a few times a year maybe. It’s better that way, trust me. We both know what we get like with a drink in us.

And you don’t wear make up at all. I know, after all that time poking your eyes out, trying to work out how to wear eye liner. No, you don’t wear anything now. You’re too lazy. Sorry to break it to you but you’d rather spent the time in the morning having a cup of tea and blogging than poking your eyes out.

Yeh, you’re a ‘blogger’ now. You’re mad for it! You’re one of those. One of those sad people who thinks others want to read about the minutae of their everyday life. Yup.

And tea is very important to you. Very. Important.

You’ll run off to Africa soon, little Laura. And it will be fabulous. You’ll be enthused. You’ll be good at something. You’ll be in your element. For the next ten years after your gap year, you’ll refer back to it as a time of excitement and adventure. Just a few words of warning though – don’t get too excited by your new friends who take you in on the first night, they’ll drift away in a few months; also, please try and eat better – a plate of rice with some sweetcorn mixed in does not constitute a real meal, unfortunately; another thing, you’re going to mess up the article for the Namibian Independence Day by sleeping through the celebrations, shame on you.

And now, last but not least, F. Scott Fitzgerald still rocks your world. That fact is unchanged throughout your life. They make a new film of The Great Gatsby with Leonardo DiCaprio. I’m going to let you watch it for yourself and make your own mind up….

Hilarious memories

After an evening of reminiscing about my gap year with a friend, I just had to share some of this nonsense with you. The highlights of the evening discussions were:

1. The time a friend flipped his car and was all stressed that the police would get him so ran off into the sand dunes. We had heard about it and been given a lift to where he was. We also ran off into the desert and were covering his white shirt with Lucy’s long skirt, to avoid him being seen by a helicopter….! When one has consumed much alcohol, this seems to make perfect sense, that in a place where there is no ambulance service, they would be sending a helicopter out in the night to catch a man who had flipped his car. He was quite shaken so in my 18 year old mind, I decided the best way to be supportive was to declare my love for him. (I didn’t love him at all. I’m not even sure what made me say it.)

2. The time Lucy and I got in a car with a total random who drove us to Cape Town and, right before the border, while stopped at a petrol station, both went to the toilet at the same time. We suddenly realised what we’d done and rushed outside. Thankfully he hadn’t driven off with our stuff.

3. The time our friend, Ramon, came over and we made up a story about a purple fairy who lived in the garden called Finesse, then went down to the tree and started calling out to her.

4. The time another of the gap year volunteers went off with some random guy after two days in Cape Town, then came back one day, told us his name was Rudolph and he’d asked her to marry him and she’d said yes! (She didn’t end up staying and marrying him, much to the annoyance of the other girl at her project, who had to deal with her for the next year.)

5. The time I tried to climb up on the ledge round the house to look in the bathroom window, where Lucy had locked herself and fallen asleep after a night out. My arms and legs couldn’t handle the exertion of the climb so I just let go and fell straight backwards on to the ground. I’m surprised I survived that fall, actually.

6. All the times we ate plates of rice and faux dumpling-things or the peanut butter sandwiches the kids used to make as part of their activities at school, cause we couldn’t afford anything else! A box of Frosties was BIG news in our house! We only bought those when we’d just been paid and were feeling really flash with our money.

Omygoodness, you HAVE to see this

Readers, prepare yourselves. Prepare yourselves for a post filled with horror and awfulness. For we are going to take journey into the world of….

1970S COOKBOOKS!

I came across this in a box of old cookbooks a friend was giving away and boy, was I glad I picked this one up! It is called Hamlyn All Colour Cookbook. And let me tell you this, it is all colour. It is proud and gregarious in it’s all-colour horror. It would have done better to leave the photographs off, for I shall show you the pictures of what the 1970s considered haute cuisine. Are you ready?!

Mmm, I just love a mysterious lumpy white mass for my dinner.

Wowzers. More lumpy white nonsense, this time surrounded by green leafy stuff. Can we have that for dinner today, Mum? Can we?!

Ah, some white nonsense on top of salmon steaks, again the obligatory green leafy nonsense. This is actually a jellified mayonnaise layer, in case you were wondering.

And again, jellified mayonnaise, this time on top of chicken. LOVING the decorative anchovies… Kind of.

Talking of things being jellied, check out this turkey-slices-set-in-jelly type of thing.

Next up, a small roasted chicken, sitting on a bed of jelly stuff squares. WHAT THE HELL IS WRONG WITH US? Why, Britain, why did we do this to ourselves? Mary Berry has a lot to answer for.

More chicken related nonsense. A cake type thing, made of chicken. Vomit. And the asparagus on the top. That’s quite fresh and lovely, you think, at least that bit’s ok. Well, no, no it isn’t. Because it is FROM A CAN! In fact, I am instructed to use many things from cans.

This ‘peach tart’ requires 1 can of creamed rice for the filling. Ridiculous. On another recipe I am actually told to get frozen chips! Honestly now, frozen chips. If I have frozen chips at home and I choose to eat them, that is different. But to actually include it as an ingredient for a meal in a cookbook?! Has the world gone crazy?! I think probably the worst sentence I have ever seen written down in a book anywhere is the line, ‘Fry the frozen chips in the lard.’ What. On. Earth.

Fry.

The frozen chips.

In the lard.

Honestly. I’m not making it up. Look.

This book has a continental section though. We’re aware of the fine cuisine offered in other countries. Let’s get fancy in our kitchens. Ok, check out the next recipe. I’m sure it will be delicious. Mmm, continental food. Italian pasta… French fancies… There’s bound to be something good here.

Frankfurter salad. I have no words.

This one’s good. It’s cheesy buttered noodles. The ingredients? Cheese, butter and noodles. Brilliant.

Last up, some lovely desserts. Don’t let me down here. The British have contributed some well-loved cakes to the world of food. Come on. What will it be? A Christmas pudding? An eccles cake? An apple crumble? A rhubarb crumble? Something cakey and warm. A hearty cake to heat one up on a cold winter’s evening.

That’s right. We’ve gone with a dish of pasta shells in chocolate sauce with lines of cream for ‘decoration.’

And now, the award for the most attractive sounding dish in the history of the world ever, goes to….

Woop woop! Can I get a round of applause for the LARDY CAKE! Mm mm. Don’t you think? Yes, a peice of lardy cake for me please! Am I allowed seconds? Oo, hold me back, hold me back! I can’t get enough of good lardy cake, me.

Well, after that romp through the annals of British food history, I feel thoroughly disheartened and can only apologise in earnest to the world for our below-par cuisine ramblings. We have failed ourselves as a nation.

I understand if you would like to un-follow me, fellow bloggers.

“PAPRIKA LAMB!”

Yesterday I was at work. My colleague and I were just hanging around looking for things to do as it was a bit quiet. We had a little look in the fridge of homemade food and saw a stew of some sort. We didn’t know for definite what it was, as the paprika lamb and the pork goulash often look quite similar. There was only one thing for it – the taste test (I sometimes have to do this on the cake, purely in the interests of the customer, you understand..). It tasted like pork. So we put a label on it and got on with other stuff.

Then the world arrived and wanted a sandwich. And they wanted things heated up and they wanted coffees and they wanted to buy this and that. So we woke ourselves up a little and got into ‘military mode.’ I was heating, wrapping, toasting and washing dishes in the kitchen. My colleague was making coffee, taking payments, taking orders and bagging things up in front of the shop. Due to this intensity of action, there was less time for niceties.

I would tear out of kitchen at 100 miles an hour, yelling “CALIFORNIAN CLUB SANDWICH!”  and thrust it at the first person who looked up. “THANKS! HAVE A GOOD DAY!” I would yell, with equal ferocity, before disappearing back into the kitchen to deal with the next order. I’m not sure whether they felt I really meant that last statement…

Anyway, there were pans on hobs all over the place, heating soups and stews and whatever else found its way to me. At one point, I noticed something on a hob which had finished heating. I whipped out the rice, which was also finished and got it ready for take-out. I picked it up and raced out into the shop. I had forgotten how hot it was. My fingers started noticing the heat. Ignore it, I thought. Get the food out now, nurse the cuts and burns later.

I rushed into the shop at some speed, given the finger-burning situation and shouted, “PAPRIKA LAMB!”

…. There was no reaction. What was wrong with these people? My fingers are burning here, OW OW! Pay attention. It must be someone’s.

“PAPRIKA LAMB!” shouted the crazy kitchen lady, again.

Again, no reaction. Some people were talking in the corner and I presumed it must be one of them. Why aren’t they listening out for their food? I thought, impatiently.

“DID ANYONE ORDER A PAPRIKA LAMB WITH RICE TO TAKE AWAY?!” I yelled, raising my voice to get their attention. They all looked briefly at me, shook their heads, then went back to their conversation.

My patience was running low by this point. I needed to get back into the kitchen, I was busy and important, couldn’t these people tell?! Someone needs to take this paprika lamb from me. I tried again.

“PAPRIKA LAMB!”

Nothing. I turned to my colleague, who was making a coffee, and asked her, “Do you know who’s paprika lamb this is?”

(Has anyone else spotted the mistake yet?)

She said (wait for it…..), she said, “O, is that the pork goulash?”

Yes. Yes, it is. Because we don’t have paprika lamb, do we….

A pause. I figure out how to deal with the situation.

“Is anyone waiting for pork goulash?” I said, voice lowered significantly.

The man in front of me stepped forward, thanked me and took his pork goulash…..

Crazy kitchen lady returned to her kitchen cave at the back of the shop and quietly got on with the next order…..

My worst food disasters

I had a recent one and it’s been haunting me and making me think of other kitchen disasters I have had.

I’ve tried making chocolate mousse a few times and can’t quite get it sorted. I don’t know whether I’m not whipping the egg whites enough or something but it seems fine when I make it. It’s the right texture and all that. Then I refrigerate it for a while and when I take it out, it’s just solid. It’s not light and fluffy, it’s heavy and un-airy. And it depresses me. It make ME feel heavy and un-airy. I don’t try to make chocolate mousse anymore.

I made some flapjacks a while ago. They were going to be a present for someone so I made sure I did a good job. When I took them out of the oven, they looked lovely. I left them to cool and went in the front room… Came back ten minutes later… They were black! I’d left them to cool on top of the oven, with the hob on! I NEVER leave the hob on. I’m really strict about turning things off with the oven and hobs. Lovely apricot flapjacks, cooked and finished and ready to eat… and ruined.

When I lived abroad, as opposed to one specific disaster, we just had an ongoing disaster concerning our diet, which was mainly that we were 18 and didn’t really know much about cooking. We mainly ate plates of rice with something added, eg rice with sweetcorn mixed in, rice with chopped onion mixed in, rice with butternut squash, rice with rice. We also made these dumpling-type things which were just flour and water with something added, eg, dumplings with sweetcorn, dumplings with onions…..

My latest one was a marmalade cake. The recipe said to use self raising flour AND baking powder. I thought it seemed wrong but I trusted it anyway. So I made the mixture, put it in the oven and checked on it twenty minutes later. Disaster! The mixture was bubbling like crazy and expanding at an alarming rate. It had overflowed out of the loaf tin and formed a little cake mountain on the bottom of the oven. I didn’t know what to do about it, I turned down the heat and watched it closely. When it eventually stopped exploding, it then sunk into the empty space that had been created from all the bubbles in the middle of the loaf. It looked awful! I felt like a failure. The next morning I woke up and tried it again, plain flour this time. It worked!

I had used the Great British Bake Off cookbook for it and later found out the recipe was one that a guy used then got eliminated! His had sunk too! And then they just put the recipe in the book without changing it! Madness. For anyone else wanting to make a sticky marmalade tea loaf from that cookbook, use plain flour!

P.S. 21 days till first exam. Today’s study topic – Theft. And I can’t find any of my Land Law notes! Oops!