Skip to main content

Week 20 - It's the weekend! Simon returns home after working away this week.

  

 

Edited BY


G P Kennedy


Simon - Perth, Western Australia


 Hi everyone,

 

 I hope you are all well and happy as you can be.

 

 I won’t bore you with the details of the pandemic here in Western Australia; it’s the same as it has been for months.

 

 It looks like the situation in Victoria is improving-daily cases down to around 200 and deaths per day down to single figures. Who knows if this trend will continue but they do have some of the most extreme lockdown conditions in the world.

 

 This week i have working up in the Pilbara region of WA, this time of year its not too bad but in Summer it can get to over 45c so not much fun when you have to work outside for 12 hours a day. The week didn’t go too badly but my wife has been struggling at home with trying to work, look after the house, get the kids to and from school and look after the animals. 


Working in Pilbara, WA

 The worst thing about working away is knowing that you cant help out at home and listening to your partner getting more stressed as the week goes on.

 

 I have also been trying to sort out our new car, which we are getting through a Novated Lease company; I am hoping we can get it today or tomorrow. The kids are very excited as they think it looks like a Stormtrooper from Star Wars!

 

The mining camp I was staying at

 I managed to get my work done fairly quickly and arranged to get my flight home changed from 5PM to 8AM so I’m excited to get back, go food shopping and cook up a storm this weekend. I’m writing this at the airport waiting to board the plane so I have 2 hours to decide what to cook this weekend.

 

 Ok all; time to board so take care and I'll start thinking about next week’s assignment when I look forward to this time next year.

 

 Peace out.

 

 Simon

Labels:

Comments

Post a Comment

Popular posts from this blog

A hearty entrée from Karachi

 Edited BY G P Kennedy Qeema Matar by Tassy  It's food week, so I am very happy to share a recipe of one of my go-to comfort foods. It is hearty, wholesome, and hugely satisfying. Not surprisingly, one of my favorite foods to cook while we live in uncertain times.    The dish is called Qeema Matar in Urdu, roughly translated to mince with peas. It is a rich and aromatic dish that is cooked with a lot of spices. The dish originated at the time the Mughal dynasty of Turkic and Mongol origin ruled the vast Indian subcontinent from the 16th to mid 18th century. On average we have Qeema Matar at least once a week, usually with a "chapatti", flat bread made with unleavened wheat flour.    It is pretty much a staple dish for us and also for a vast majority of Pakistanis. The dish is so popular that it is often prepared even as a festive dish on special occasions or at weddings. When I first learnt how to cook, this was probably one of the first recipes I wanted to...
Post a Comment
Read more

A Turkish dessert for all to enjoy

Edited BY G P Kennedy            AŞURE, NOAH ’s ARK TO SHARE                                 from Gul   This month you see an odd food traffic around, a dessert swapped continuously between neighbors. It’s called aşure (pronounced as aah-shoor-ey) ,   or Noah’s Pudding in English. Every year, Turkish women compete each other to create the best aşure while I wait fo r my neighbors whose names I don’t even know to bring one to me .    Luckily, our summer neighbors are more generous than the winter ones. I have already received three different aşure so far. The other day one of our neighbors dropped a tray in his hand as he was walking 20 bowls on it. Luckily my share was in his wife’s hand. Yummy...   ONE FOR ALL AND ALL FOR ONE  Aşure means one for all and all for one. It’s cooked in appreciation to God and the celebration of diversity and equal...
Post a Comment
Read more

Week 23 - It’s Food Week 2.0

Edited BY G P Kennedy From Tuesday – Sunday we will bring you delicious recipes from around the world.    Tuesday to Friday we serve up a three-course menu and coffee.   Appetizer Soy Karaage (Ian and Minako)   Entrée Qeema Matar with Chapati (Tassy)   Dessert Aşure or Noah’s Pudding (Gul)   Coffee Italy’s Finest (Ellie)    The weekend is taken over by some man-sized cooking. Longtime cooking brothers, Graeme and Simon, present two of the finest take your time, it’s worth it dishes.   All the way from Texas we feature Slow Roasted Pork Shoulder Lasagne.   While from Down Under we round off the week in the best tradition possible with Simon’s Chicken Roast Dinner.    Pick out your best pair of elasticated waist trousers and dig in.
Post a Comment
Read more