Monday, 3 September 2007

A is for ... Angela
Well, you know about me from my profile.
So, A is also for ... Alphabet
Saw a lovely alphabet hanging yesterday that I decided to modify and make for Sweeney, and if it turns out to be not too pants, I'll make another one for Tiny. Watch this space.
When I was a youngster, I had a jigsaw of the alphabet, with Disney characters, and I still visualise it when I have to work out if F is the sixth or seventh letter of the alphabet - that sort of thing.

A is for ... Aristotle
As in, Alexander's tutor, pupil of Plato, deep Greek thinker. Another childhood memory, from sessions with my mum guiding me through my first encyclopaedia. That encyclopaedia introduced me to William Wilberforce and Abolitionism, made me realise the Moon wasn't mine to charge astronauts rent for, and cemented my love of knowledge delivered in soundbite-type chunks. It was written by RJ Unstead, whose name popped up on just about every history book kids of my age got their hands on. He must be well dead now - he looked aged and wise when I was six.

A is for ... Anger
People who've never lived with me, or have never worked with me, are always surprised when I tell stories of myself being angry. I guess we'll cover more of this when we get to V for Venting, or T for Tantrums. I'm working on my anger stuff at the moment, handouts, exercises, therapy. More of that later; this blog is still new and I'm not ready to be too serious just yet.

A is for ... Anchovies
Aaah, ambrosial fish! My favourite thing when Martin's off out and I'm in the mood to actually cook for just me, is some garlic cooked off in some olive oil, then breadcrumbs and anchovies tossed in, then the whole oily, salty, crunchy mess mixed into some spaghetti. I throw the lot into a big china bowl - one of those ones that your nana always made rice pudding for you in - and sit on the couch in front of telly to slurp my way through it.
Otherwise, an anchovy on a slice of cheese on toast makes a rainy Saturday feel suddenly cosier. Nigella Lawson's salsa verde in How to Eat - a mash of fresh parsley, olive oil and anchovies - has been a staple in our fridge for years now.

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