You’re probably sick of it - my haranguing. I’ve ranted on similarly in the past. Here I am ranting in the present; and, no doubt, I will again rave on in the future.
You’d better brace yourself! Buckle your seat belts! Grab a cup of coffee, or better still, something stiffer!
Never will I get used to the questionable bad behaviour and/or inhumane actions by some humans, nor will I get used to idiotic decisions made by some within our society.
Having no desire to do so, I prefer to stick with the values I was taught when I was child, values such as good manners, decency and respect for our fellowman.
Shock! Horror! Yes, I said/wrote it. There it is in black and white - “fellowman” – the meaning of which is - “a kindred member of the human race”.
I give no apology to the gender equality brigade (nor do I offer any apology to the politically-correct mob) such as the Yarra councillor in Victoria, for example, who, it appears, has more time and more money on her hands than good sense.
I refer to the councillor who wants to see more “green and red lady” pedestrian signals installed across inner-city traffic lights; she who figures the figures on the traffic lights to be of the male variety.
How does she come to that conclusion? To me they are non-gender specific stick figures; but what would I know - nothing, obviously. For heaven’s sake! What’s next?
Are she, the Yarra Council and VicRoads who have agreed to go along with her ludicrous idea hopping mad?
I like the suggestion Kochie made on Channel 7’s “Sunrise” the other day. His bright idea to solve the traffic light problem (not that there is a problem, to my way of thought) is to have the current shape replaced with a kangaroo figure.
Inevitably, if a kangaroo was chosen to grace the “Walk” and “Don’t Walk” traffic lights that, too, would cause a lot of jumping up and down. Some would kick up a fuss.
If a roo replaced the present non-gender figures many are bound to complain. And then, whoever made the decision to use a roo would rue having leapt to such a solution to the world-shattering dilemma. They’d cop a lot of flack. For sure it’d rebound on them.
The red kangaroo would be thrilled to be represented on the red lights, but the eastern and western grey kangaroos would be bouncing about demanding recognition. Who could blame them? The antilopine kangaroo would pine having not been considered.
Wallabies have to be taken into consideration, too. Wallabies most definitely would throw a wobbly. They’d have their nose out of joint for being overlooked. No doubt they’d be wannabes, wanting to skip up to the plate.
Ouch! If using a kangaroo or wallaby another problem has hopped into the frame. What about the pouch? Only female macropod marsupials are suitable, I guess, so there’d be no point the boomers trying to buck the system by putting their two bob’s worth in.
And what about the wombat? He'll be ready for combat!
Commonsense, good manners and respect appear to have flown out the window nowadays. It doesn’t cut the mustard with me!
Take what happened to me yesterday. The galah down the road called me cocky! How rude and ignorant! As you can imagine, I was taken aback. Wouldn’t you be if similar was said to you? How dare he presume to assume!
Why do some creatures– and that’s what they are – creatures – think they know you when they haven’t a clue?
All I did was walk past his cage, and he started screaming out at me; “Hello Cocky!” Raising my head high, I chose to ignore him. I wasn’t going to be at his peck and call!
Roasted Cauliflower with Raisin, Pine Nut Vinaigrette: Preheat oven to 250C. Cut 1 cauliflower into 8 wedges; toss wedges with 3tbs x-virgin olive oil; season to taste. Transfer to foil-lined, rimmed baking sheet. Roast on middle shelf until cauliflower is tender and deeply browned on both sides, about 20mins, flip cauliflower half way through. Combine 3tbs x-virgin olive oil, 1tbs sherry vinegar, 1tbs honey, 2tbs rinsed, drained, finely chopped capers. 1/4c toasted pine nuts, 1/4c raisins and 2tbs finely chopped parsley; season. Transfer cauliflower to serving plate; spoon dressing over; serve immediately.
Honey Mustard Chicken with Turmeric & Pine Nuts: Pat dry 8 bone-in, skin-on chicken thighs. Combine 1tbs x-virgin olive oil, 1tsp ground turmeric, 1tsp mustard powder, salt and pepper; rub into chicken, working well into all surfaces of thighs. Whisk together 2tbs whole grain mustard, 3tbs Dijon mustard, 3tbs honey, 2tbs chicken stock, salt and pepper. Heat oil in heavy-based pan; sear thighs on both sides until golden and crispy. Drain excess oil; pour honey-mustard mixture over thighs. Bake in 190C oven, 30mins or until cooked through. Halfway cooking time, add some black olives, whole or sliced, if you like. Serve with toasted pine nuts sprinkled over chicken.
Spinach, Chicken, Pine Nut Salad: Place 8c spinach in large salad bowl; add 1c halved cherry tomatoes, ½ corn kernels (fresh, canned or frozen), 1-1/2c chopped cooked chicken, 1 sliced, large avocado, 1/3c crumbled goat or feta cheese and 1/4c toasted pine nuts. Make dressing – combine 3tbs white wine vinegar, 2tbs x-virgin olive oil, 1tbs Dijon, salt and pepper; pour over salad; toss.
Pear Pine Nut Cake: Heat oven to 175C. Toast 2tbs pine nuts; cool. Spray 9-inch round cake pan. Combine 1-1/4c plain flour, 3/4c sugar and 1/4tsp salt. Cut in 1/4c cold butter until mixture looks like coarse meal. Remove 1/3c mixture to small bowl; stir in 1/4tsp cinnamon and toasted pine nuts. To remaining mixture, add 1/3rd cup sour cream, 1/4c milk, 1tsp lemon zest, 1tsp vanilla, 1/2tsp baking powder. 1/4tsp baking soda and 1 egg; beat on med-speed until well blended. Pour into cake pan; arrange 2c thinly sliced, peeled pear over batter; sprinkle reserved pine nut mixture over top. Bake 45-50mins until cooked; cool completely in pan on rack.