TICK-TOCK....TICK-TOCK....AS TIME GOES BY...

 

The sands of time ran out on 2020.   2020 roared by with a loud roar, and down the gurgler it went.  With the New Year under way, there’s something important everyone must remember. It’s important to start a new year off with a positive attitude.  Equally important is to continue the attitude throughout the rest of the year.  I hope 2021 treats everyone kindly.  Gently, gently does it...one day at a time. 

100 years ago... 1921, if you’re counting on your fingers...saw the end of the Spanish Flu.  History does repeat itself, so we’ve been told...I’m sure we’re all hoping similar occurs within the next few months, if not sooner....

By choice, I spent the Festive Season quietly and contentedly with my two best mates, who, like me, are indoor cats (I do sneak out once in a while...they don’t).   

As done in the past, I attended my landlords’ annual Christmas party on the Tuesday night prior to Christmas Day.  The evening was very pleasant.  I spent most of the time chatting with a lovely elderly, 92 year old gentleman.  The majority of the people in attendance I see only once a year...at that particular annual get-together.  The faces are familiar, but in many cases, not the names.  I’m pretty sure no one takes offence when offering their name for the hundredth time!   

Christmas Day, Boxing Day and at New Year my furry friends and I feasted on delicious king prawns – Aussie, of course, as we enjoyed each other's company.  My time was spent on reading, snoozing, crosswords, bingeing on favoured series and movies, snoozing, reading, snoozing, crosswords, bingeing on favoured series and movies...ad infinitum....Their time was spent on snoozing....

My furry mates were happy with their gifts.  I was happy with the gift of their presence.  

We Three Musketeers have shared 18 Christmases and New Year’s Eves.  They know the words to “Auld Lang Syne” off by heart.  We link hands and paws as they miaow along with me (I don’t miaow...I sing) at midnight every 31^st December.  Carried away in the mood of the moment, they drown me out.  Shama is a coloratura soprano; Remy a lyric tenor. Well, Adele can relax.....as yet, I’m no threat!

2020 was a doozy of a year, wasn’t it?   It threw everything, including the kitchen sink, at us.  A year filled with sadness and concern, it dragged out every moment, but, oddly, the year flew by at a rapid rate of knots. Has the pace picked up now I am an old you-know what?  When I was many years younger than I am now, 12 months took much longer to pass by....or so it seemed.  Now, within a blink or two a year has passed by.

So here we are....having taken our first few steps, or strides, into January, 2021.   

Let’s make “empathy” an operative word for 2021... Let’s add “commonsense”, “kindness”, “good-humour”, and “solicitude” as well...

 

BBQ Prawns: Peel and de-vein 800g Aussie king prawns; leave tails intact. Mince 1tbs each fresh parsley, thyme, coriander and shallots; crush 3 large garlic cloves. Combine ½ melted butter, 1/4c x-virgin olive oil, 3tbs lemon juice, salt and black pepper.  Add prawns; marinate at room temp, 15mins, or in fridge, 30mins (no longer, or prawns will go mushy). Remove prawns from marinade; discard marinade. Thread prawns on thin skewers; grill on barbie until just opaque, about 2mins per side. Line platter with fresh spinach leaves; arrange skewers on platter; garnish with lemon.

Salsa Verde BBQ Prawns: Preheat bbq to high. Place 1/2c each, roughly chopped mint and Italian parsley in bowl with 1/2c finely chopped pitted green olives, 2 finely chopped garlic cloves, 2 finely chopped anchovy fillets, 2tbs finely chopped toasted slivered almonds, and 1tbs salted baby capers; add 125ml x-virgin olive oil, zest and juice of 2 lemons; gently whisk to combine; season with salt and freshly ground black pepper. Drizzle 2tsp oil over a pile of peeled green king prawns, season; toss to coat. Cook 2mins each side on grill or until lightly charred and just cooked. Transfer to a plate; cover to keep warm. Brush 2 red onions cut into wedges, 2 quartered lengthwise witlof (or Cos) and 180g thickly sliced haloumi with 2 tsp x-virgin olive oil; season; cook on grill 2mins each side or until lightly charred. Transfer to plate. Arrange onions, witlof, haloumi, prawns and watercress on a platter. Drizzle with salsa verde to serve.