As a British Overseas Territory and member of the Commonwealth, Gibraltar is today enjoying a Bank Holiday for Commonwealth Day. Unlike the UK of course, which chooses not to mark it apart from a few flags, a church service and a message from the queen.
This year’s theme is ‘Connecting Cultures’ whatever that may mean.
It is a shame that whoever writes the speech for Secretary-General Kamalesh Sharma does not connect their uninspired writing with their brain. This is the second year running that they have repeated an irritating factual error.
I pointed this out last year on my blog, and sent them a comment. I shall do it again this year, and no doubt next year, I will read the same mistake.
On Commonwealth Day we seek to find practical opportunities to connect and to recall our shared commitment to the young in our societies: the second Monday in March each year is Commonwealth Day because it is a day when every school in the Commonwealth is open.
No, Mr Sharma. Every school in the Commonwealth is not open. They are not open here in Gibraltar. I live in Gibraltar so I can state that one quite categorically. Very little is open here today because it is a Bank Holiday to celebrate Commonwealth Day etc etc blah blah. I, personally, am offended that you wish to override fact, and ignore what happens in Gibraltar, in order to make an idealistic point.
It would be more interesting to know if every child of school age within the commonwealth actually attends school? rather than reading some sanctimonious – and inaccurate – garbage.
Onto something more interesting, because until that irritating speech is changed I shall waste no more time on Commonwealth Day. Pay peanuts for speechwriters, get monkeys I suppose. Pay more than peanuts and you could get a better class of Gib monkey.
Baked beans (yes! again!)
I promised to divulge the secret ingredient in the baked bean sauce that makes it delicious. I’d looked at the Heinz tin, where the main ingredients were water, sugar and beans. Oh, maybe tomatoes too. Can’t remember the order. And – spices. But did it list the spices? Of course not.
So the next batch of beans received a thumb or so of ginger. Brilliant. It was exactly what I was looking for.
cayenne/pimiento/chilli etc if required
I soaked far too many beans, but that was ok because it meant I didn’t have to think about breakfast, just grabbed a ladleful every morning and plonked it in the pan. Excellent. No, I didn’t freeze them because the freezer packed up years ago, the fridge didn’t, so I saw no point replacing it.
Lemon sauce without the butter
In other food news, I decided to veganise (great word) lemon butter sauce, so did the obvious and combined olive oil, veg stock and lots of lemon juice. It worked fine for me, if you want it thicker, then the only other thing to do would be to add flour to the olive oil to make a roux before adding the stock and lemon juice. Served with broccoli and cauliflower and jacket potatoes.
The stock cubes I use are Kallo Extremely Low Salt or whatever they are called. They are excellent and seem to be one of the few stock cubes that doesn’t contain sugar.
Tofu champiñones con pasta
The following night I made a different tofu pasta dish. Normally I do this one, but wanted a change so thought mushrooms would serve nicely.
tofu (I used half a cauldron block, and added some tamari beforehand to ‘marinade’ it, I use the word loosely)
soya milk/stock/both depending on personal choice
First I cooked the pasta and added it to the oven dish, which had been olive-oiled – if there is such a word.
Next, cooked onion and tofu together, to lightly brown both. Add on top of spaghetti.
Cook mushrooms gently in olive oil, add flour, make roux, and then add soya milk to make sauce. Pour over tofu and spaghetti. Put in oven for around 20 minutes. Meanwhile cook any veg or prepare a salad – we had savoy cabbage and carrots, and I used the pasta pan to cook them in to cut down on washing up.
It made enough for two people for supper, and for a light lunch the following day.
[ETA just realised I never mentioned the olive oil in the ingredients, I suppose I take it for granted – but I went back to add it in case anyone wondered how I was cooking so magically]
If I get chance there may be another post over on Clouds later on today…