22 décembre 2014

It's a beautiful place, really.

                 There have been a couple of rather pretty-pretty series of photos of Mayotte around recently. Two projects, in fact. The first was the Vanilla Islands project: an effort to put forward Mayotte, Reunion and the Seychelles on the touristic scene. We did actually have a visit from a cruise-boat full of American tourists. The photos of their arrival were all over the newspapers, so exceptional was this. No more news filtered out, so we never learnt what happened to... [Lire la suite]
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07 octobre 2013

Those who can, cook. Those who can't, eat.

         I've been teaching my students about food recently, as you saw in the recent blog post about the European classes. They love learning the English words for their local fruit and vegetables: cassava, breadfruit, chicken wings... they're shouting over each other to get the answers out. Unfortunately, they shout it out in Shimaorese first. When I complain, they shout in French. So I point to the giant "WHAT'S THE ENGLISH FOR...?" sign at the back of the room. Everybody suddenly goes quiet, you can... [Lire la suite]
15 avril 2013

Who let the kids out?

          Last Thursday, I was called in to replace a sick colleague on a school trip. The idea was to take a class of 14-year-olds to visit the remains of a sugar-cane factory, a copra dryer and a museum about ylang-ylang flowers and vanilla. Two teachers, twenty-nine students, one bus. Should be interesting. The class was - and still is, for that matter - my worst class, which didn't help. They were the other teacher's worst class too. Bright kids, but just so noisy... the sort of class where you can... [Lire la suite]
19 mars 2012

Fish and Chips

   We ate out this lunchtime. This is fish and chips. Red tuna - I know, it's a protected species in the Atlantic, but it isn't here - in a spicy vanilla sauce with little bits of vanilla pod. Bon appétit :).         Ingredients (Serving Size : 4) : 4 fillets of seabass (Tuna or Mahi Mahi) 1 shallot 25 cl heavy cream Butter 1 glass of dry white wine 1 tsp beef bouillon 2 tsp of vanilla extract or 2 vanilla pods, slit lengthways Salt, pepper         ... [Lire la suite]
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