One Fish, Two Fish, Red Fish, Blue Fish

Time passes so quickly when you get old.  I remember when a little toddle bot in school, a 12 week term felt like eternity.  Seriously. I think the sun could have exploded and gobbled up the earth 4,000 times over all within a single term.  9am we would start the day. 11am was ‘little lunch’ for 20 minutes and if my memory serves me correctly 12 or 12:30 was big lunch. A maximum of 2 hours between any break.  5 days a week. For 12 weeks!  It felt like purgatory. But if that was a hellish in-between life – how bad do we have it now?

Could you imagine if life as an adult operated like at school? The bell rings and out you go.  Phone calls? No. Meetings? No. The bell has gone and I. AM. OUT.  BAM!  I have a friend who is considering home schooling her kids and people are very judgemental of her decision.  They question her motivations, social skills, quality of education.  You name it, they question it.  But seriously, when is life ever like school?  Everything isn’t over every 12 weeks. You don’t start with a new set of managers every year. You sure as hell don’t get to go home just because the bell rings and I don’t remember the last time I worked a 6 hour day with 2 set lunch breaks and a tuck shop box.

For the last few weeks I’ve been delivering a forecast for the rest of our financial year with a group of managers that are committed to a “All for One and One for….One” attitude.  It has been challenging to the depths of my core to not pull out a wet glove and slap a few people in the face.  Very long hours including weekends, late nights and even my birthday (yeah, no cup cakes with your friends on birthdays any more!) thankfully concluded the day before the 4 day Easter long weekend.  I couldn’t help but smile when our adventurous leader issued a whole of department newsletter with this fantastic and highly regarded literary great. I wonder how many people will understand his not-so-subtle analogy.

OH, the jobs people at work!
Out west near Hawtch-Hawtch there’s a Hawtch-Hawtcher bee watcher, his job is to watch.
Is to keep both his eyes on the lazy town bee, a bee that is watched will work harder you see.
So he watched and he watched, but in spite of his watch that bee didn’t work any harder not mawtch.
So then somebody said “Our old bee-watching man just isn’t bee watching as hard as he can, he ought to be watched by another Hawtch-Hawtcher!
The thing that we need is a bee-watcher-watcher!”.
Well, the bee-watcher-watcher watched the bee-watcher.
He didn’t watch well so another Hawtch-Hawtcher had to come in as a watch-watcher-watcher!
And now all the Hawtchers who live in Hawtch-Hawtch are watching on watch watcher watchering watch, watch watching the watcher who’s watching that bee.
You’re not a Hawtch-Watcher you’re lucky you see!

It’s hard to time find to cook or more importantly, the motivation to do so. But here was a quick and satisfying recipe that we thoroughly approved of during the last few long (short) weeks. It was particularly good having some left overs cold the next day.

Mango Chicken

Serves 2
slightly modified from a recipe by Ching-He Huang
2014-04-03 20.04.42
  • 2 tbsp oil
  • 1 tbsp ground ginger
  • 1 chicken breast
  • 1 tbsp dry rice wine or sherry
  • 1 green chilli deseeded
  • 1 red capsicum (I clearly used green)
  • 200ml pureed mango (1 large mango or tinned – I can vouch for the latter if out of season)
  • 150ml pineapple juice or syrup from the tinned mango
  • 1 tbsp light soy sauce
  • 1 pinch of black pepper
  • Mango & steamed rice to serve
  1. Heat a wok or pan over a high heat and add the oil. Add the ginger and stir-fry for a second or two, then add the chicken breast and mix well. Add the rice wine as the chicken starts to cook stirring all the time to make sure the ginger does not burn.
  2. Add the chilli and capsicum and stir-fry for a minute.
  3. Add the mango puree and the juice and season the dish with the soy sauce and pepper. Let the liquid bubble and reduce for 1 minute.
  4. Finally, add the fresh mango slice and story fry for 30 seconds. Transfer to a dish with steamed rice and serve immediately.



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