Friday, June 22, 2007

18 months, 2 Homes, 1 Car, TWO MASTERS DEGREES

To everyone who has joined me along the way:

you have been wednesday nights, too much alcohol, the labs, car trouble, car purchasing, australian travel, laughter, tears, drama, family. You have been editors, saviours, phone-conversations and text messages. You have been homemade dinners, too much money spent on food, burritos, debacle, hungover brunches (girlie and otherwise). You have been dancing til dawn, mombasa, mooseheads, knightsbridge, muddle bar, shooters (:-)P), university house. You have been moving house, dickson, turner, braddon, toad hall, grad house, bergman, queen-size beds. You have been themed parties, wigs, the 80s, footless tights, shopping buddies. You have been holidays, passover, easter, birthday parties, australia day, concerts, bbqs. You have been jobs, work, all-nighters, survivors, motivation, and ambition.

for all of you who have been part of this past 18 months in total or in part, you are part of me. You have characterized my life, given it shape, form, and texture. You have been my family when the time difference didn't permit me to call home, you have been my family even when I could have called home. I don't question for one moment that my life is better for having been touched by each of you. You all are the loves of my know who you are.

Sunday, June 10, 2007

WONTONS ala Ross

250gs prawn meat

1 clove garlic

1 clove chilli

half bunch of coriander including stalks

squeeze of lime

knob of ginger

2 tbsp hoi sin sauce

2 tsp sesame oil

1/3 rd can water chestnuts

pinch of salt

Mine everything and combine. Sit in fridge if you have time


½ cup of vinegar

1/3 cub of soy sauce

1 chilli

1 garlic

sugar to taste

bring vinegar soy and sugar to the boil

add diced chilli and garlic – remove from heat store in jar in fridge lasts about a week


Fry the bottoms of the wonton’s for 1-11/2 minutes

Pour a cup/cup and a half of boiling water on top of the wontons and put lid over them to let the tops steam while the bottoms continue to sit on the frying pan.