The boys were convinced Ishant Sharma works part-time as a security guard in Coles. They saw him there several times when we were shopping after school. But he wasn't there while the first test was on. That was proof enough for the two boys. "Why don't you ask him?" I said. "And find out once and for all?" They haven't seen him since; but we are in the middle of the second test right now. He must be in Brisbane.
This incident mirrors what happened to my younger brother when he visited India years ago, and was accosted by scores of young Indian boys, who asked him if he was Australian, and then if he was Geoff Lawson; as if one followed the other logically. If you're an Aussie, you must be Geoff Lawson.
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Recipe for a hot summer night:
Sweet potato with chick peas and pine nuts.
Peel two large sweet potatoes, cut the flesh into centimetre cubes, and cook until just tender.
Meanwhile, heat through two drained cans of chickpeas.
Toast half a cup of pine nuts.
Finely dice a quarter of onion; or chop a few spring onions.
Cook enough couscous to fill a cup when fluffed up.
Combine the sweet potato and the warmed chickpeas. Gently mix half a teaspoon each of cumin powder, cinnamon, powdered ginger, pepper and salt through the fluffed couscous. Now fold through the sweet potato and chickpea mixture and dress with the juice of a lemon and a little white vinegar.
To finish, shower the salad with toasted pine nuts, the onion and some chopped coriander.
This incident mirrors what happened to my younger brother when he visited India years ago, and was accosted by scores of young Indian boys, who asked him if he was Australian, and then if he was Geoff Lawson; as if one followed the other logically. If you're an Aussie, you must be Geoff Lawson.
*
Recipe for a hot summer night:
Sweet potato with chick peas and pine nuts.
Peel two large sweet potatoes, cut the flesh into centimetre cubes, and cook until just tender.
Meanwhile, heat through two drained cans of chickpeas.
Toast half a cup of pine nuts.
Finely dice a quarter of onion; or chop a few spring onions.
Cook enough couscous to fill a cup when fluffed up.
Combine the sweet potato and the warmed chickpeas. Gently mix half a teaspoon each of cumin powder, cinnamon, powdered ginger, pepper and salt through the fluffed couscous. Now fold through the sweet potato and chickpea mixture and dress with the juice of a lemon and a little white vinegar.
To finish, shower the salad with toasted pine nuts, the onion and some chopped coriander.
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