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The Delavigne Corporation Blog

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The Delavigne Corporation Blog

Thursday, June 23, 2011

The land down under

G'day GymGlishers!

Did you enjoy this month's Funky Friday? Ever since I was a little girl, I've had a bit of a thing for Australia. This is largely the fault of an Australian soap opera called Neighbours. I used to watch it every night after school, and dream of moving to the country of blue skies, cold beers, and Jason Donovan.

For your listening and viewing pleasure, here's the theme tune from Neighbours. I'm sure you'll agree it's a masterpiece:




Anyway, that's enough from me. I want to hear from you! Where did you vote to send our characters in next month's Funky Friday? While we're here, I'd love to hear about your favourite ingredients to cook on a barbecue!

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8 Comments:

Anonymous Christophe said...

Is that Kylie Minogue ?! I love her. I have voted for great barrier reef for the bbq and they should cook sardines!

June 24, 2011 at 10:00 AM  
Blogger Hannah Benedict said...

Yes, Christophe, That's definitely Kylie! Back when she was attractive, of course ;)

Personally, I think the best thing to put on a barbecue is bananas (still in their skins) with squares of chocolate stuffed inside.

June 24, 2011 at 10:25 AM  
Anonymous Hannibal said...

Grandpa is best on the barbecue, his liver on the side with a fine Chianti. Yummi, yummi

June 24, 2011 at 11:46 AM  
Anonymous Anonymous said...

What my favourite food for a babecue is I cannot really say. But I can say what I don't like: Fat belly of pork, succulent but obnoxiously fat. Some people like it, but me it gives the creeps.

What I like is to light the babecue and make for the blaze. Usually, I blow on the charcoal with a hairdyer, which is more the ‘sissy way’ to do it (I guess), but it's quite convenient and effective and you don't have to blow your lungs out or pump a gizmo which usually makes for the air draught.

Usually, pressed charcoal briquettes hold the heat longer, but I don't like to pour them on the barbecue because they look like dirty pit coal, industy-like, contrary to natural charcoal, which looks more natural, and you see directly it's made of wood. But natural charcoal doesn't hold the heat very long - so, if you have guests who loves to dine extensively you have a problem and you have to rekindle the barbecue with fresh charcoal - which in turn expands he dining time even more.

June 29, 2011 at 10:20 AM  
Anonymous Anonymous said...

I guess instead of 'blaze' I'd rather say 'glow'?

June 29, 2011 at 10:23 AM  
Blogger Edward Moon said...

'blaze' or 'glow', as long as you've got some tasty sausages on the barbie, no one's going to argue with you!

June 29, 2011 at 11:05 AM  
Anonymous Anonymous said...

You're right, Edward my guests won't argue - aside from the fact that a blaze(=flames), unlike a decent, white glow may scorch my sausages and makes them pitch-black. That will give my guests cancer in some years, But, Thanks God, they won't t be able to trace it back to me. They can't sue me.

But some erudite, bookish fuddy-duddies may straighten me out and say: 'Glow' is the correct term - 'blaze' something else. I'd better be on the safe side and cater to the language sticklers as well.

June 29, 2011 at 4:38 PM  
Anonymous Danielle said...

Such a great article it was which this is largely the fault of an Australian soap opera called Neighbours. It is used to watch it every night after school, and dream of moving to the country of blue skies, cold beers, and Jason Donovan. Thanks for sharing this article.

February 13, 2012 at 5:03 PM  

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