Microwave a couple of big kumara and then when cooked peel. Mash and then mix with 3-4 spring onions (chopped), 1 cup of whole corn drained, 1-2 tsps green curry paste, 2-3 tsps of coriander, 2 eggs and 0.25 cup self raising flour. Roll them into shapes and a bit of flour and cook uncovered in some oil for a few minutes till brown on each side. I put some tomato sauce (made by my cousin with no preservatives and quite yummy) and some sour cream with them. Salad and fresh bread go real well.
And the cooks tip - I think the big red kumaras are better for this recipe.
The fireworks on Saturday night were impressive. We sat on the wharf with our feet dangling down to the deep water below (well one of my legs was safely on the more solid side!!) and watched the display with another 100,000 Wellingtonians. It is apparently the 16th year and we've been to most of them except when we were in the UK. So, some interesting facts:
- we watched $190,000 go up in smoke
- the fireworks were set to music but we didn't hear much cos we didn't take a radio (just a few big bangs)
- lots of variety and colour - but we both liked the white displays the best
- there were about 150 boats of all shapes and sizes out in the harbour but you didn't need a boat for a good view
- they started planning and making the fireworks in June and the fireworks expert is an Aussie.
On Sunday we enjoyed the Airforce Proms. This is an annual event put on by the Central Band of the Royal New Zealand Air Force in the Michael Fowler Centre. It is always a great show as there are 65 instruments (and musicians) but this year Mark Hadlow (Harry from King Kong, and Dori the dwarf in the future Hobbit movie) added a unique humour. And the pipers were there.
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