Secretary of Donkey's Incorporated
When Fran Sbrocchi set out along the
Silk Road on her donkey I doubt she knew what lay ahead, that she
would become the much loved secretary of the Donkey's Union.
Read Fran's journey by viewing
the Donkey Story. Fran, like le Enchanteur, chose to work with
an artistic medium that was relatively new to her. Everyone here
at Soul Food has been enchanted with her quirky paintings.
Touch the Train Track
Toilet Roll Craft
Donkey That Talked
The Small One
A Story For Those Who Like Christmas and Small Donkeys By Charles
bushel carrots, chopped
1 bushel apples, chopped
6 pounds mixed nuts
1 bushel basket of organic granola
3 pounds raisins
1 pound lemongrass
1 pound sugar cubes (they have a sweet tooth)
all together and serve in several sturdy but festive wheelbarrows
of Karen Roberts
of the musicians of Bremen, one of the classic folk and fairy
tales by the Brothers Grimm. A narrated Flash animated cartoon retells
the beloved folktale. Links to the Brementown Sing-along memory
game and coloring downloads. Interactive online fun for kids and
the whole family. Part of the GrimmFairyTales
Draw of the Dragon
(a children's game)
Gather you all in circle close in truth.
With set guards that watch West round to South.
Sit with hands on knees such that thumbs do touch,
For to lock out those who they know so much.
The Father has set large ones at their
If only not to step on the fairies that lurk.
They can no longer see the world we know,
Yet today on us a dragon bestow.
Each one of us has a scary close friend,
Which we shant describe to secret defend.
But the doctor and lawyer and others tall
Will share their childhood mem'ries, however small.
By choice or lot, each of this special
clan Will be a dragon part and set a plan. Imagine a scale or tooth
or pointed tail. Choose fire or wings or thumb with a nail.
If your number be small then portend
Your task will be greater in powers due.
For then ye must go out and mix about to gather the secrets from
Be on best manner and do not interfere,
But stand your ground, just ask that they hear.
The spell is simple and of ancient lore. It appeals to self pride
they cannot ignore.
"Kind Sir (or Lady)", if you can be sure;
"This one needs help, I pray you will share.
My dragon of dreams is fading away. I'm sure there was one with
you did play.
If you can tell, what did its (part)
I'll never tell, or lighting will sure strike.
Let your child inside describe this delight,
So that I can grow in wisdom by right."
Then each return to community round And
create this marvel to be renowned. On large sheet of paper and crayons
Share what you have learned in day's delight.
Each section of dragon be from your task,
Released by spell and courage to ask. This fine joint dragon will
not monster be,
For magic will produce it, just try and see.
faucon of Sakin'el
December 19 2005
Donkey Christmas Party
Donkey Party by Fran Sbrocchi
When I was growing up in Maffra, Victoria,
Australia, in the 1950's, my father worked at the Maffra Cooperative
Milk Factory. Each year the management of the factory put on a Christmas
party for the families of workers in the town's Mechanics Hall.
I vividly recall dressing in a yellow organza party frock that my
mother made for me and partaking of the banquet in the 'supper room'.
The highlight of the evening was the
distribution of presents. There was one for every child. This Donkey
Christmas Party is done in the tradition of those factory Christmas
parties that I have such fond memories of.
On the Supper Table
and Butterfly Cakes
Rolls and Party Pies
INGREDIENTS 24 cocktail frankfurts 6 sheets ready-rolled
puff pastry 1 egg, lightly beaten ovenproof cotton or string tomato
sauce, to serve METHOD · Preheat oven to 180C. · Prick frankfurts
all over with a fork. Cut each pastry sheet into 4 squares. Brush
each square with beaten egg. Place a frankfurt on each pastry square
and roll up. Gently press edges to seal. Tie ends loosely with string.
· Place bonbons on a lightly greased oven tray, brush lightly with
egg wash and bake for 15-20 minutes or until golden. · Serve with
tomato sauce. · Can be made the day before and reheated on party
day. Makes: 24.
Mini Chicken Drumsticks
INGREDIENTS 1 cup cornflakes ½ cup breadcrumbs 2 eggs
3 tbsp milk ½ cup plain flour 10 chicken wings canola oil for shallow
frying plum sauce, to serve METHOD · Crush cornflakes into crumbs
and combine on a plate with breadcrumbs. Whisk together the eggs
and milk in a shallow bowl and place the flour on a separate plate.
Cut little drumsticks from chicken wings (remaining pieces can be
used to make chicken stock). Lightly dust chicken drumsticks with
flour, dip in egg mixture and then coat with crumb mixture. Shallow-fry
in hot oil until golden and cooked or spray with olive oil spray
and bake at 200C for about 20-25 minutes (depending on size) until
cooked. Cool slightly and serve with plum sauce. Can be made a day
ahead and reheated. Makes: 10.
To this day I only
have to see a meringue in a cake shop to be reminded of the meringues
that were always featured on the supper table at the Christmas Party.
I made a bee-line for them and loved every sticky morsel.
Egg whites - one-half to
one cup .
Try 4 to 6 egg whites, depending on the size of your eggs.
Vanilla essence - 3 or 4
Caster sugar - 2 x the volume
of your egg whites Use the fine-grained sugar. Here in Australia
it's known as caster sugar, or quick-dissolving sugar. It's ground
finer than regular white table sugar, so it dissolves more easily.
Once you have your egg whites in a cup, measure out the sugar to
exactly twice the volume of the egg whites: i.e. if you have three-quarters
of a cup of egg whites, you need one-and-a-half cups of sugar.
Method Make sure all your utensils
are completely dry. Meringues are sensitive little beasts, and they
don't like moisture at all. Don't make meringues on a rainy or really
humid day: remember they're mostly air, and if that air contains
a lot of water, it has an effect. If you try this recipe in wet
weather, your meringues will fall flat and burn. Really.
Get the egg whites into a large tall bowl, set the
mixer to its highest speed, and start making bubbles! (And spare
a thought for all the women through the ages who have made meringues
using just a hand-beater, or a fork. Eeek.)
When the egg whites start to froth, gradually add
the sugar, a few spoonsful at a time, beating all the while; add
the vanilla essence about halfway through the sugar. By the time
all the sugar is in, you should have some opaque white frothy mix
in the bowl. This is good. You're on the right track.
How do you tell when you've beaten the egg white
mixture enough? When it's not runny at all. When you can hold a
spoonful of it upside down and none of it drops off. When you swirl
the spoon through it and the swirls hold their shape indefinitely.
Now give it an extra minute on high speed for good measure, and
switch off the mixer. You're ready to start baking.
Did I mention that you should have pre-heated the
oven? Sorry. Please heat the oven. 250 degrees Farenheit is fine.
That's barely above boiling water level, but the thing with meringues
is that you're basically just letting the air in all those bubbles
expand, which it does in the first 15 minutes, and after that it's
a slow drying-out. Not much heat required.
Now get out your large flat baking tray (every kitchen
has one, they breed like coathangers) and spread some aluminium
(sorry, Americans - that's a-loo-min-um :) foil over it. You'll
be making 24 meringues this time, and there should be enough left
in the bowl for a second baking. Use a large teaspoon of mixture
for each meringue, and allow space for them to double in size as
they bake. Put an arty little swirl in them, it looks nice when
they're done. Now, top shelf of the oven - and set the timer to
call you in one hour. Relax.
Lick the beaters! Scrape the bowl! It's good clean
fun, and it's something to do while the meringues are baking. Put
on some gentle music, or a Trek video, or check out your fave web
sites. You need something to do that will have you hanging around
the house for 2 hours, so this is no time to go down the pub. You
want good meringues.
After one hour, turn the oven down to 225 degrees.
After another 20 minutes, turn it down to 200 degrees. After yet
another 20 minutes, turn it down to 175 degrees. After (ho-hum)
another 20 minutes, your 2 hours are up! Your meringues are done.
Take them out and leave them on the tray to cool, then transfer
to an airtight container for storage - they pick up moisture from
the air rapidly, but in a container they keep for at least a week.
None of mine have ever hung around for longer than a week, but you're
welcome to try eating them in 6 months time if you're curious and
have lots of willpower.
Created by Elena Leonoff
Time to Go Home to Bed
by Aletta Mes
After all the excitement of the Donkey
Christmas Party the donkeys begin to take weary travellers home,
to sleep and dream of next year's party.