The Art of Entertaining
Catering, Book-Keeping, Office Services, Social Media Management -
Projects and Man
Friday
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Web: www.paulwenham.com www.facebook.com/ArtofEntertainingTwitter: pawjh2000 |
FM197
Has there ever been such a
time – I think not. One has only to be aware of the 60th Year
Coronation Celebrations and pictures to realise that so much has changed over
the years since that time. The equipment used to broadcast such a great event
and the equipment available to receive it has changed so much. Could anyone
have imagined that a communication facility would be in the palm of your hand,
instead of at the bottom of the road as well as an infinite amount of
information negating a visit to the bookshelf bank of Encyclopaedia Britannica
or local Library? Indeed so many changes in such a relatively short space of
time. Mail that took days or weeks in transit now has been superseded by email
or even faster the ‘text message’. Re thinking and adapting to all these
changes and the bombardment of information constantly, is often very hard to
grasp and many of us become quite numb to it all or bury our heads in the sand
and ignore it. A job now is not for life. I heard only the other day that
people now employed will be doing jobs in ten years time that don’t even exist
yet. Change is happening like it or not. You may object to it but it is
inevitable so brace yourself and embrace it or pay the consequence for letting
it pass you by. At some point you will have to catch up and surely little by
little is easier. We DO manage to do what we really want. Recording a TV
programme or setting up the electrical programme on the cooker in the kitchen.
Remote Controls, Computers and the Internet – and the young people with gadgets
attached to their ears in what seems to be 24 hours a day. This is a new and
vibrant form of communication with so many more facets than ever before.
Why do I mention this in
connection with Food? Very simply, all of this has affected how we buy our food
- the ingredients, their availability, the recipes we choose, the ethnicity of
the foods we eat, the health factors and our attitudes to food too.
Don’t be a humbug, embrace it
all and continue to learn and keep your mind active and sharp. Ask the young to
help if needs be or go to the local library and have lessons.
There is no shame in
admitting that you don’t know or understand. Slowly does it.
For myself reinventing what I
do and embracing Accountancy and Social Media Management has been and continues
to be an interesting excursion as well as re invigorating my interest in
researching new recipes and foods, embracing all these new technologies and
their uses.
Marinated Asian Style Salmon Fillet
100g Tamarind Paste
2 Stalks of Lemon Grass
sliced thinly
1 small Red Chilli seeded and
chopped
1 knob of Fresh Ginger grated
3 tbsp Honey
1 Small Bunch of Fresh Mint
chopped
Mix all together. Place a
700g Fillet of Salmon on a piece of Oiled Foil and spread the paste over. BBQ
or Bake in a hot open for about 10 mins till cooked.
Sprinkle with chopped
Coriander. Spare marinade may be used as a dipping sauce.
