Happy Chinese New Year to our international students from all of us at the library. Here’s to a prosperous and joyful year of the horse.
Image received from: http://secretsheik.deviantart.com/art/Okami-Year-of-the-Horse-169394432
Month: January 2014
Lang may yer lum reek!
….which is Scots for “Long may your chimney smoke“. In Scotland for New Year it is tradition for Scottish folk to bring a piece of coal for first footing a friend or relatives house….so having a chimney that smokes for a long time is a sign of wishing them a long life full of prosperity. “What on earth is that mad Scots woman on about” I hear you cry! Well it is Burns night tomorrow (25th January) so I am feeling a touch homesick and thought I would educate those on the wonders of Scottish culture.
Image retrieved from Wikipedia: http://en.wikipedia.org/wiki/File:Robert_burns.jpg
Burns night celebrates the birthday of Scotland’s national poet Robert Burns. His most well-known poem/song, Auld Lang Syne, is sung by many around the world on Hogmanay (New Years Eve). To celebrate the great achievements of ‘Rabbie’ Burns (we Scots are very proud of him), traditionally we have a burns supper with haggis, neeps (turnips) and tatties (potatoes) with his poems recited throughout the evening. Then quite often topped off with a cèilidh (traditional Scottish music and dancing).
Now a wee lesson on some typical Scots words that will stand you in good stead if you ever find yourself wondering the streets of Glasgow….
Gie it laldy – Do something with gusto (my personal favourite!)
It’s a dreich day! – Said in reference to the weather, when it’s cold, damp and miserable (You will use this expression on a daily basis on the west coast of Scotland!)
Peely Wally – Pale (we don’t get much sunshine so we Scots tend to be a bit on the peely wally side)
Dunderheid, Eejit, Galoot, Numptie – All mean idiot (I wouldn’t brandish these words about too much in Glasgow…you may get some unwanted attention!!)
Bahooky – Backside, bum (My daughter’s favourite, along with ‘oxters’ for armpits!)
Michty me! – Goodness gracious!
Haud yer wheesht! – Be quiet.
This short language lesson should get you far on a stroll down Sauchiehall Street!
So myself and all fellow Scots (including our library manager Fiona Macdonald) wish you a very happy Rabbie Burns night and hope that you all gie it laldy!
Also don’t forget that tomorrow is also CPIT’s open day from 11am-2pm, also the Streets Kite Day, 3-6pm at New Brighton Beach, south of the pier. Both a definite must.
A nice day out
Yesterday I went to the cricket – Nepal v. Hong Kong, in a qualifier for the 2015 World Cup, at the Oval in Rangiora.
There were many things I liked about this game:
1. It was free. I am eternally frugal.
2. I was not at all invested in the outcome. I would not loose sleep, whoever won (for the record, it was Hong Kong, quite comprehensively).
3. There was a sausage sizzle. How many international sports fixtures have a sausage sizzle?
4. There was no loudspeaker. Nice and peaceful.
5. During lunch, there were 6 or 7 games of backyard cricket going on in the outfield.
It was great – there was a large contingent of supporters for Nepal (sorry guys, better luck next time), I knitted nearly a whole sleeve, and I didn’t get sunburnt.
If this sounds like your thing, there’s plenty more games over the next couple of weeks, in Rangiora and Lincoln as well as Christchurch. Check out the schedule here.
If you feel the need to brush up on your facts before going, try this:
World Buskers Festival
It’s that time of year again where performers from around the world converge in Christchurch for the annual World Buskers Festival. Running from the 16th til 26th January, kicking off tomorrow night with an evening performance and then street performers starting on Friday, this ever popular festival caters for all tastes with a wide variety of acts. Such as British singer Le Gateau Chocolat coming back for an encore due to rave reviews and sold out shows last year and Buskers Burlesque which showcases some of the worlds most talented Burlesque performers. Go to the World Buskers Festival website to grab a seat before you miss out!
Summertime reading for culinary pleasure
As we near the middle of summer we should be making the most of these balmy days and nights with a classic Kiwi barbecue. It is hard to look past a cookbook from Alison Holst (New Zealand’s doyenne of cookery and answer to Delia Smith) which offers tasty recipes and practical tips on barbecuing New Zealand barbecue cookbook or try Julie Biuso’s never-ending summer : stunning barbecue dishes to tempt you all year round.
Now is the season and Fresh! offer recipes and advice on using seasonal and local ingredients with a New Zealand focus. Taking us on a tiki-tour of a culinary and hunting nature through New Zealand, is Al Brown and Steve Logan in Hunger for the wild. Telling great tales of hunting, fishing and of the characters they meet along their journey the length and breadth of the country, whilst throwing in some delicious recipes along the way.
For a taste of cuisine with Māori flavours including contemporary to traditional dishes take a look at Kai time, Kai ora and Cooking with Charles Royal.
Tony Kesseler – Manager of Food & Hospitality, Travel & Tourism at CPIT shares some tips with us to achieve the perfect Kiwi barbie.
1. Think thin
The thinner your meat, the less distance the heat has to travel to cook the middle, so the easier it is to get the inside right without burning the outside. Cut your steaks about 1cm (1/2 in) thick. Tenderise if necessary.
2. Don’t poke & prod
I have a saying “are you making love to that or cooking it?”
It takes time for your caramelised barbecue crust to develop and this won’t happen if you’re continually flipping your steaks or burgers. Only turn once and definitely don’t squash everything down as this forces the juices to run out leaving you with sad dry meat. Sausages are also best left alone, piercing the skins dries them out.
3. Cooking chicken
Chicken is best pre-cooked then finished on a barbecue. Keep your pre-cooked meat at a safe temperature (chilled if transporting) and finish off on the barbecue making sure the chicken is cooked through.
4. Remember your food hygiene
Always put your cooked food on a clean plate or chopping board and never add marinade that was used for raw meat to cooked meat. It’s simple common sense. Never mix raw meat with cooked meat.
5. Clean your barbecue
Always clean your barbecue – if not immediately after use then the very next day. Scrub with hot soapy water and dry off with a damp cloth.
To enjoy with your barbecue try a Florida Salad, “not exactly the healthiest … but absolutely delicious on a hot summer’s day” says Tony.
Ingredients
4 x oranges, 1 x lemon, whipped cream 80mls, grapes cut in half, 4 x lettuce quarters
Method
1. peel orange zest with peeler and cut into fine julienne.
2. blanch zest, julienne and refresh
3. peel orange and remove white skin
4. cut oranges into segments between the white pith and remove all pips
5. arrange lettuce and place 4 or 5 orange segments in each portion
6. sprinkle with a little julienne zest
7. add a good portion of grapes
8. combine with acidulated cream, or serve acidulated cream separately
Acidulated cream
Whipped cream mixed with a few drops of lemon juice – cream becomes slightly sour
Enjoy!
Ngā mihi nui ki a koutou katoa! Welcome back!
We are currently having new carpet installed around the Library Service Desk area and environs as I blog so it should be even easier to spot us when you come in the main door. Things are still pretty quiet as we gear up for the new semester but if you want to check out our resources early we are now open for business.
Use the Library website to help you find information and search databases
or dive straight in and
- Search Primo to find resources on your topic.
- Browse our Subject Guides for databases and more on your topic.
- See our How do I’s to find out how to use our Self check machine and much much more.
If you prefer the personal touch we are only too pleased to assist you at the Library Service Desk.
Our opening hours for January are Monday to Friday 8 am to 5 pm.
You can also email us at library@cpit.ac.nz or phone us at 940 8089.
Come in and see us today!
2013 in review
Happy New Year from the CPIT Library Bloggers
WordPress has provided us with some statistics for our Blog in 2013. Here’s an excerpt:
The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 11,000 times in 2013. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.
Ara Library Blog 
