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Welcome to my Fantails friends.
It’s a bit of an Irish summer! Yes it raining, no
it’s not, yes it is, no it’s not…….. blimey where’s
the Blarney Stone to make a wish for summer to
appear! I went to put my gumboots on and when I
looked down I had sprouted webbed feet.
Fortunately, the ugly ‘R’ word hasn’t found Fantails
as we’ve been busy bees here and had a lot of new
and repeat clientele. Always lovely to meet new folk
from across the waters and learn so much about their
cultures and lifestyles, so it’s great we can learn
from each other. One of the young lasses that works
here has just arrived back from a trip to Korea,
just listening to her great adventures and stories
sitting round the dining room table was captivating
and she had us all mesmerized.
Well we’ve been ‘mucking in’ here and as per the
picture below is our new social BBQ area just
waiting on plenty of sunshine, laughter, drinks and
nibbles and of course the special ingredient – Y O
U!
But wait, there’s more! Just prior to Christmas I
hope to try the Fur Seal journey around Wellington,
which takes approximately three hours. Afternoon tea
on the rocky shores is also provided. Once I have
some more information on this will share, as after
talking with a few people, it appears there’s a lot
of interest. Will keep you posted….
Now for the mouth watering part of the newsletter -
VIETNAMESE
RICE PAPER ROLLS
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100 grams rice vermicelli |
8
rounds dried rice paper |
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1
cup shredded lettuce |
½ cup bean sprouts |
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¼ cup
blanched roasted peanuts |
Fresh mint |
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Fresh coriander |
16
flat garlic chives |
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Dipping sauce |
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Vietnamese Dipping Sauce
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2
red chillies, sliced |
2 cloves garlic
(peeled/chopped) |
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1
teaspoon sugar |
Juice of 1 lime |
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1 tbspn white vinegar |
1
tbspn water |
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2
tbspns fish sauce |
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Pour boiling water over noodles and leave
for 6-7 minutes. Drain then transfer
to a saucepan of boiling water and cook for
1 more minute. Rinse in cold water and
drain. Dip each rice paper roll into
boiling water for a few seconds until soft.
Spread out on serving plates. On each
piece of rice paper add cooked chicken, pork
and prawns and roll.
SCRUMPTIOUS!
Brass cleaner – use Soya Sauce (makes fab job)
Chicken bones dug under plants is
like adding blood and bone,
(your plants will love you forever.)
Not suitable to put in compost as this can attract
vermin.
Hope this newsletter finds you all
fit and well as it leaves us here at Fantails.
Go well and safely.
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