Sunday, March 30, 2014

Orville Daycare Announces Student of the Week

Baby Eddie is a fun, energetic two-month-old boy who is in the advanced nursery class. He is the son of Kevin and Naomi Blumpford. It only takes a few moments to see that Baby Eddie is a cool kid! For example, you will be rolling with laughter when he pretends he is driving his grandpa’s mobility travel scooter.
  Some things he enjoys are crawling around, Mommy’s milk, and playing with all of his toy balls. His favourite three movies are Nemo, Cars and My Dinner with Andre. At school, he loves playing with cars and trucks. One of his favourite foods is moules à la crème normande. He also loves apple juice and the colour orange. Along with the rest of his classmates, he really loves when Mrs. Hiwashita has music time with the class and sings “Pearly Shells.” As you can see, Baby Eddie is a neat kid and is very much loved by his family and friends.

Thursday, March 27, 2014

Green Jīqìrén: Push Puppet Talisman

Similar to the S’quatch Totem of later strata, Green Jīqìrén was a talisman bestowed by the elders of Seaside Pungeonary to Scarlatti back around Stratum One. Ostensibly a plastic trifle from the Pearl of the Orient, the asset soon took on a muted undertone of bulldada. Ruby eyes would glimmer in the Higby Beach sunset; the mouth grille quietly glowed like an ancient furnace.   Scarlatti himself probably didn’t have the same enchantment for Green Jīqìrén as others did, for it was but a plaything to him. The icon was eventually lost to the mists of time but its essential image in the back of minds continues through various iterations across the strata.

Saturday, March 01, 2014

Saturday Refreshment: El Comodoro

As winter wanes and spring is upon us, Johnny Gutts recommends a savoury restorative that is easily concocted with fresh vegetables and a counter-top juicer.

• 2 carrots
• 2 Roma tomatoes
• 1/2 cucumber
• 1 serrano pepper
• 1 clove garlic
• 3-4 kale stalks

Juice the ingredients after chopping and peeling. Should fill a standard pint glass with ice.
Add dash of Worcestershire sauce or Angostura bitters, and some chopped cilantro.
Salt & pepper to taste. Stir and enjoy.

The fibre-rich leftover pulp can be used in soups and salads.