My mind is back from its holiday of short answers
In what do you find the simplest of joys?
At this point in my life…taking a photo of which I can say: ‘…that’s a damn good photo, even if I do say so myself…’
Creating an A4 hardback coffee table picture book of some of my African photos was also a bit of a buzz. I have also considered creating a small reader from my Pete and Pearl post. My grand kids…if they ever happen may have a bit of fun reading it.
Jello or Pudding? And what is your favourite flavour?
My first thought was that Jello was the same as what we call Jam which is essentially made from fruit. Jell-O, according to Wikipedia is a pudding…confusion. Then I thought I found a recipe for jello which sounded like our jelly. Then I read the part about storing it in the cupboard….more confusion!
So to stop any more confusing thoughts………..I love ice-cream and jelly
Jell-O – Wikipedia, the free encyclopedia
Jell-O is a brand name belonging to Illinois-based Kraft Foods for varieties of gelatin desserts, including fruit gels, puddings and no-bake cream pies
The main ingredients in Jello are:
1) Water — this is the biggest component.
2) Sugar — it’s sweet! Some gelatin desserts
are sugar-free and have substitutes like
aspartame in them.
3) Proteins — these are what makes the jello
hold together. Long stringy molecules get tied
up in loose knots which also hold the water molecules
in and keep them from flowing freely. It’s not so
stiff that it can’t jiggle though.
4) Flavorings — natural or artificial.
5) Colorings — That bright green or red color!
6) Maybe a preservative or two to keep it from going bad when stored for a long time in the cupboard. Also perhaps something to make it flow easily, even when the humidity is high. Sugar gets stuck in lumps if stored in a high humidity environment.
Is there a language you would like to learn?.
Based on our geographical location I think all school children, from an early age, should be learning at least one of the languages spoken by our northern neighbours and trading partners. Furthermore it should be taught by a qualified teacher who is a ‘native’ of the country, that is, spoken the language from birth. Some of our language teachers have studied the language somewhere and if we are lucky have spent a relatively short period of time travelling in that country.
I should be a politician as the question has not as yet been answered!
I was taught French at school and loved it. So either brushing up on French or learning spoken Cantonese or Japanese would be my preferred choice of language. Although, having ‘taught’ Indonesian for about six weeks I do know that a language which comprises the known the alphabet, appears easier.
The fact that I was taking (teaching) Indonesian classes further supports my argument for ‘native speaking’ language teachers.
Do you prefer juice or fruit?
I don’t think I have an absolute preference. Some fruits I like in season…juice is good all year. Both need to have an Australian Made sticker on them.