Name and Shame

When a certain hair product I just lerve was discontinued, I was unimpressed.

(Why do companies DO that to perfectly useful, working products?)

When a colleague suggested using this company to find it, I was intrigued.

When the product appeared on this company’s website, I was elated.

So elated, I entered details and ordered 2 jars.

I chose to do a direct deposit for payment.

Following their instructions carefully, I made the transfer and emailed them to the proof of payment.

That was on January 30. They sent me an email confirmation of my order.

On February 10 I emailed them, asking for confirmation of payment. They sent me a computer generated response (the same email) confirmation of my order.

On February 14 I replied to the COO and requested a confirmation of payment, again.  Once again, I received a confirmation of my order.

On February 17 I I emailed asking where my products were and how long delivery would take, given over 2 weeks had passed. I received an emailed confirmation of payment. (!!)

On February 20 I replied to the COP and once again requested details regarding my product. I received a confirmation of order – again.

It’s now February 26.

I still have no product.

I still have no personal correspondence. No personal salutation, no personal response, not even a ‘Dear Rhu’.

I still have no replies other than computer generated replies.

I am unimpressed, oh “Beaute Spot of Mine” and probably won’t return, if I do ever get my product.

Do you shop online? Good experiences or bad? I

I’d love to know.

(And WHERE can I buy discontinued beauty products, anyone?)

Curry and Rice

Curry & Rice are 2 fullygrown commercial Hyline hens. They have come o live with us in the Whinery’s beach house coop.  I have dubbed them ‘the double rescue‘ hens.

You see, they were rescued from a caged egg farm 2 years ago. Along with 20 others, they were saved from a life of cruelty by a small rescue team in Brisbane. They proceeded to have an egg-citing life in a domestic yard in a breakfast Creek suburban home, where they free ranged in a large run on an empty block adjacent to their adopted home, on the banks of the Breakfast Creek.

Then, in January, the floods came.

Curry & Rice are all that remain of the 20 hens.

The others, swept away by flood waters on January 11 like so many other animals and livestock, never knew what was coming. They survived, it seems, by perching high in trees for a week. I can only imagine what was going through their chooky heads.  Since then, the poor girls have lived thigh deep in mud, ranging the flood ravaged block, foraging for what they could.

Now they live with us.

They were wormy, covered in caked poo and mud, and Curry so stressed she still has not closed her beak (open beaks are a sign of chooky stress).

Being the good adoptive parents we are, we have cleaned them up, crop wormed them (the only non-organic thing I do with the chooks) and set them in with our fussy, obstreperous Araucanas.  Stew repaid the offer of companionship by spending the entire Saturday standing outside the garden shed (a good 10 meters away from the coop) quivering in indignation and bok-bok-BOK-ing at the intruders (which are twice her size).

The intruders, huge as they are, shivered behind the palm trees, only poking their heads out to see if  it was yet safe.  Curry, who is a good 3 cms wider and taller than Rice, spent the day hidden behind her companion nudging her forward as if to say ‘YOU go first’.

They spent their first night together asleep on the grass by the doorway near the roost, since the bossy Stew & Dumpling (who are the size of small bantams) stretched their wings out and hogged the roost, not allowing the newbies any perch space at all.

Bullies.

We were glad to be able to rescue our rescue hens. There were so many other animals that were not so lucky, being displaced after the floods. Some have never been claimed. Dogs, cats, horses, cattle, hens and more. Whilst the media concentrates on people and homes, (and I am not condemning that at all), there are many displaced animals out there looking for a home.

Can you help?

Chooks – In the City at the Beach House

I’d had trouble finding it.

I’d asked around, even ordered it (twice!) at bookshops, but to no avail.

I’d read this book previously, through my local library. It had some great pointers and tips I knew I’d want to use again.  A copy for my own library was a must-have.

So when the gorgeous Alyson Hill sent me a copy of her book “Chooks in the City” I was thrilled.

The way Alyson talks about ‘her girls’ cracks me right up.  For example, on hen’s legs “...The girls I am raising now have long, silky smooth legs that any bird would be proud of. In fact, they’re nicer than mine“. Or “A broody hen is like a cross between a recalcitrant teenager and a woman with very serious PMT“.

As Al says ” …the lives of modern people were becoming like those of battery hens. We live in our boxes, shoulder to shoulder, inoculated and vaccinated against anything that may cut down on our working time as slaves to the almighty dollar”. Watching chooky antics, knowing that the girls and their role in our veggie-garden/egg/scrap-bucket/egg  cycle is helping us live less like battery hens (and you all know my feelings on battery hens) and take the time to smell the compost. It’s a good smell. It’s a good feeling.

If you love chookiness, gardening and anything green – or just love a good read, go visit Al. You will not be disappointed.

A Look Inside the Commercial Side of Flooded Brisbane.

So, the Skipper rings me this afternoon. He sounds a bit low.

Turns out, today he was able to get into one of the sub-levels of one of the buildings along riverside, where he had our company install air conditioning and filtration units for the multi story building just a few short months ago.

Today they could get into sub level three. There are still two sub levels below this. Workers were able to cut through a fire door to enter and after a day of pumping out the mud, they allowed contractors in to survey damage and  officially condemn equipment.

He said the damage, the mud, the smell – inexplicable.

Remember this is the underbelly of a modern, multi-level building on the banks of the Brisbane river – one that operates some of the State’s most expensive offices, legal practices and more.

The sub level he had to tour had not been seen by anyone until he and the team arrived. He described to me how the car park entrance on the side furthest from the river still housed cars, relinquished when people had to evacuate. Perhaps they thought their vehicles safe, locked up underground?  They had all been pushed up against the flood doors, and most remain filled with mud. He described iPads, laptops, phones and other equipment  bundled together by the staircase base, where the river water gathered them up as it burst windows or sunroofs and plucked objects from Audis, BMWs and Porsches.

Those that choose the healthy route to work that day utilised the allocated bike rack. There, chained to the bike rack, remain a tangle of spokes and chains and wheels dripping with slime and detritus.

To  enter the power rooms and air conditioning unit rooms, he had to pass through the archive chambers.  Archive chambers of Law offices, with walls lined with rows  and rows and rows of shelves, timber trays labelled  ‘DO NOT DESTROY’, ‘DO NOT REMOVE’, ‘DO NOT SHRED’. The message, meant for dryer times, means nothing now as the contents have begun to grow mould, long green spores and strands of flossy fungus that would make Gregory House proud.

Traverse to these chambers have to be done by descending or ascending fire escape stairs. Sub level lifts are still not working as the chambers and shafts are still filled with mud and sludge. The fluid seems to ooze from the walls, it seems impossible to remove, it seems to reproduce on it’s own. He described it as  a moulding fester that resembles lumpy melted rancid chocolate.  He reports the droning sound of pumps and high pressure cleaners combined with the smell is overwhelming.

There is no power, still, in the sub levels of these buildings. Generators run to allow white collar workers upstairs resume their duties, other gennies run below to provide dim lights.  Contractors accompanying the Skipper wear headlights over their safety harnesses in order to see where they are going, what they are doing.

It took him, he says, 3 hours to tour sub floor 3 today. He drove back home for a shower before he goes back in tonight to try and compete one more floor. It’s day one,  and he’s toured one level of one facility. We estimate we have 40 or so more to tour and condemn.

Chocolate-Glazed Chocolate Tart

I am currently working my way through a stash of Gourmet Traveller magazines. The complete volumes from 1997, 98, and 99, in fact.

Kewl.

I have come across so many interesting things. I will try and share them from time to time – for me, 1999 seems just a short time ago. (Yes, I am old, Father William). Then I look for a web address at the end of an article or review and remember that 1999 was 12 years ago. Ahem.

There are many other indications that recipes and articles are from over a decade past. There are, too, just as many indicators that some things never change.

Like the love of a good chocolate pie. This recipe appears in a 1997 edition. 14 years ago. Requested by a reader who says she tried it at the now defunct Pier Nine in Brisbane, which reopened last year as another Aria, owned by Matt Moran. She tried it on the night she was proposed to (awww) and the ring had been embedded in the pie glaze, twinkling above the raspberry (the raspberry is not mentioned in the recipe. Neither, mind you, is the ring).

Let me know how the pie comes out. Maybe it will bring you a ring too.

Crust:
1 cup chocolate biscuit crumbs, finely ground (I can’t imagine a restauraunt chef ownng up to using buscuit crumbs these days)
5 tablespoons unsalted butter, melted
1/4 cup sugar

Filling:
1-1/4 cups cream
255 grams bittersweet chocolate (between 60-65% cacao), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Glaze:
2 Tablespoons cream
50 grams bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 Tablespoon warm water

Equipment:
A 22cm round fluted tart pan (2.5 cm deep) with removable bottom.

Preheat oven to 180 c with rack in the middle.  For the crust, stir together cookies, sugar and butter and press evenly onto bottom and sides of tart pan.  Take time to build your crust walls, this will prevent them from crumbling when you remove the pan.  Bake tart until firm, about 10 minutes.  Cool on a rack 15 to 20 minutes.

For the filling, bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes.  Gently stir until smooth.  Whisk together eggs, vanilla and salt in another bowl, then stir into melted chocolate. Pour filling into cooled crust.  Bake until filling is set  but center is still wobbly, 20 to 25 minutes.  (Center will continue to set as tart cools.)  Cool completely in pan on rack, about 1 hour.

To make the glaze, bring cream to a boil and remove from heat.  Stir in chocolate until smooth.  Stir in corn syrup, then warm water.

Pour glaze onto the middle of the tart, then tilt and rotate tart so glaze coats evenly. Let stand until glaze is set, about 1 hour.

Note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled.  Bring to room temperature before glazing.

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