Info about other cities here.
Opera Dragostea Din Tei. Just when you thought you had seen every permutation of an internet viral phenomena, here comes the opera.
No offense to the chick, but I think it really asks for all male voices. Just an opinion.
*Title comes from the number plate of a yellow sportscar we used to see outside the bikie house.
A strange skinny guy in a wacky orange lycra, a tardis like boom box, Elijah Wood (the thinking womans hobbit) making a tit of himself for the amusement of random children, my favourite internet sensation (Dragostea Din Tei – also known as Numa Numa), peculiar dolls come to life, and orange fake fur.
Just the thing for cheering me up when the world looks impossibly bleak.
…but this is an abomination.
Anyone got a vegetarian slow cooker recipe that I could actually eat without blowing an artery?
Kris – I’d love your baked bean recipe!
The imaginary counter has been reset again.
He woke up at 1am with a fever, struggling to breathe through the coughs, so off we went to Westmead. Eight hours, one dose of steroids, one dose of panadol and one nasal swab later, we’re home.
Apparently, it’s a virus, and the swab should tell us what sort. THough we cant’ really treat it, they don’t give anti-virals to little kids, so we just have to hope it isn’t pig flu.
Mark is taking today off (of course), the boys are having breaskfast and we’re all going back to bed. I hope we get some sleep!
With Daddy in the waiting room.
Two Thursdays ago we were told we could stop giving him antibiotics. Three days later he was back on them because of an ear infection. Five days of that, and the ear infection persisted. On Monday we got another round. And this morning we went back to the doctor because of last nights fever, and barking cough.
4 Cups chickpeas
3 tblsp vegetable oil (I use peanut)
2 tblsp Cumin Powder
2 tblsp Tumeric Powder
2 tblsp Coriander Powder
1 tblsp Cinnamon Powder
1 tblsp Garam Masala
1 tblsp Cardamom Powder
1 teaspoon Chilli Powder – to taste. Mine is really hot!
Salt to taste – I used almost 2 tablespoons.
Boil chickpeas until al dente. Be careful nit to overcook, as the skins will come off and look horrible.
Add oil to a large wok, heat, then add spices and salt. Fry until spices become fragrant and are well mixed.
Add drained chickpeas, and mix thoroughly. Make sure each one has a good coating of the spice mixture.
Line a couple of baking trays with baking paper, and spread the chickpeas on the trays. Its ok if they touch, but make sure they are in a single layer.
Put the trays in a slow oven for a few hours, until chickpeas are crunchy and toothsome. I put mine on about 150 degrees for about 2 hours. Be aware that they get more crunchy after you take them out of the oven, so wait until they are cool to make a determination about crunch factor!
Enjoy with beer or a dry white wine. Or a martini. Or whatever!
Inigo’s favourite book this week is Fancy Nancy. I love this book. I love it so much that we gave it to Lara for her birthday, so now I can’t read it without crying. But Inigo still needs it read to him fifty brazillian times a day. And we have to stop on one particular page and read one particular word over and over again.
Today, I caught it on video.
The other word he loves in this book is “Merci”. He’s going to love our new car language lessons – I have downloaded a podcast so we can all learn Bahasa Indonesia before September.