Sunday 3 Feb 2013. Another multi-tasking day, I’m starting to write this while I cook the obligatory Sunday ‘traditional full English’ breakfast and scanning a film to put some pictures here; I felt I must do this post after reading a recent ‘News’ item from WordPress about using internet in teaching:
http://en.blog.wordpress.com/2013/01/31/educators-on-wordpress/

The special ‘Allstars’ project room at industrial High School No.1, Burdujeni, Suceava, Romania, from which we did internet teaching projects using first one, later (here) two, ‘obsolete’ laptops. This is ‘Allstar’ Daniela with me, 1994
I think I might have been a bit of a pioneer in this field; the teachers in UK, Canada and USA with whom I did the projects in 1993/94 certainly were. Oddly enough, I had referred briefly to my email projects for teaching English only a few days ago when I did a post about how I became an English teacher in Romania.
For most of the projects we used a single obsolete lap-top on which the children took turns; it had been discarded by some Arizona school; later I got a second. There was no Windows available to us (though it had been launched about 10 years previously); we used MS-Dos and saved our work on ‘floppy discs’. We supplemented the emails with airmailed communications and exchanged photographic prints. The slide show below, click on any picture to see it, tells some of the story.

The Allstars were not only introduced to the wider world through internet, they became volunteers (here playing with disabled children at the Ionaseni
‘camin’ (hostel)

The Allstars also formed themselves into a Leo Club, ‘adopting’ a special needs class (the Bunnies) in another school. Here they are shown on a picnic the Allstars organised for the Bunnies

No Powerpoint for us; the projects were presented on large posters, the emailing with the school in another country being supplemented by exchange of photographs, etc, by airmail

When I first suggested that I do an email project with the special needs class at School No.11, Suceava, the head said it was a waste of time as these children were incapable. He was gracious enough to admit he was wrong when the Bunnies invited him to see their end-of-project exhibition (on the wall behind them) and even wanted his photo taken with them. The other adult is the Bunnies’ teacher, Vasilica. They are holding diplomas and prizes presented to them by the Leos

The Leos not only took on children (even) more disadvantaged than themselves, they took on projects like cleaning up a large local park, on Earth Day (for which they got T shirts for the job)

Here the Leos arrive, with ‘presents’, at the Ionaseni camin for orphaned (all with a disability, mostly mental) children. Hi Radu!

The Leos stayed with the resident children (and teenagers) for a whole day, not only eating with them but serving them too.

The Leos bed down for the night at Ionaseni – on the floor

Members of the newly formed Leo Club also had the opportunity to see a British volunteer physiotherapist – Dianne (Diana?) – working with severely disabled children and teenagers at Ionaseni

Allstars members, all from relatively disadvantaged backgrounds themselves, gained many things from their involvement in the internet projects; the confidence to present their work to an audience of adults was one. Here Allstar/Leo Daniela presents to an annual conference of Lions Clubs

The presentation poster for another Allstars internet project

The speed with which the Allstars learned English through the email projects was quite astounding. Within a year, starting with a very rudimentary knowledge, they were able to write full-length stories for a competition to write a ’20th Century Fairy Tale’

The Bunnies with me on the day of the Leos picnic, at the famous citadel of Stephen the Great in Suceava

Another picture of the Bunnies, proud with their diplomas and prizes, at the end of the school year (I even put a tie on for it!)

Bunnies’ parents were so thrilled with what their children had achieved, turning up with younger sisters and brothers to be at the presentations

Each Bunny received a T-shirt from the special needs class at the Jim Allen Elementary School in Pensacola, Florida, with which they did their email project. They were so proud of these T-shirts.

The confidence to present in public was mentioned earlier; here the Allstars/Leos present their project on local radio (left to right, Raluca, presenter, Anca with mic, Dana, Radu and Gabriela
The ‘Allstars’ as they chose to call themselves, from class 9s (‘gymnasium’ or middle school) in the industrial school no.1 in Burdujei, Suceava, did projects with schools in Liverpool, Canada and Northumberland on histories of their respective countries and other subjects; the much younger Bunnies, a special needs class in school no.11 in Suceava, did a project with special needs children from the ‘Jim Allen’ elementary school in Pensacola, Florida, on their respective towns.
Both these groups of Suceava children were not expected to achieve very much by the Romanian system. However, the head teacher at School no1 was very supportive, even giving the group its own small project room (top picture). The head teacher of school no.11 told me at the beginning I was wasting my time with the special needs children. He was gracious enough at the end of the year to admit that he had been wrong, when they invited him to a year end exhibition of their project. Their teacher, Vasilica, never had any doubt; she had no special needs training, no special needs resources; she taught them with love alone.
The Leo Club of Suceava Burdujeni
The Allstars went on to form a Leo Club, despite their parents’ objection to them doing any voluntary work (this came from the enforced unpaid labour as ‘Pioneers’ under the Communist system) and, among other activities, they worked with special needs kids in the orphanages; some of them eventually took some of the 30 available places at one of the two top high schools – the leading school for humanities and languages – in Suceava, something no-one would have believed they were able to do. There was already a Lions Club in Suceava, instigated by a French Lions Club soon after the revolution.
Working with the Allstars and Bunnies and many other Romanian children was probably the most enjoyable and satisfying part of my time in Romania, if not in the whole of my life.
That year, or the year before, I presented two or three papers on the use of internet for teaching English as a foreign language at a conference which had physical audiences at centres in the USA and Mexico but contributors from around the world via internet. I had to go 600km to the capital, Bucharest, to find the facilities to take part, which I did in the middle of the night in Romania. The papers were eventually published in the conference proceedings; I’m hoping those will turn up in my ‘store’ in Romania.
I worked in one school which had a more ‘modern’ computer network and I think the operating system was Linux; if I remember correctly we emailed using a program called Pine. I think I first saw Windows in about 1996, when I began to teach English in the computer studies high school in Iasi, though I didn’t do the email projects there; I taught the curriculum more conventionally.

Two students on the week long course I did at the University of Bratislava, Slovakia, on using computers and doing internet projects for teaching English
The work with computers and internet projects not only took me all over Romania, showing teachers and pupils how to use computers and how to do such projects, I was even lucky enough to go to Slovakia for a week and do similar things with students as the University of Bratislava. What a lovely town!
Old battered films
Although most of my photographs taken in Romania seem to have been left there – prints, negatives and slides – as I cannot find them here, a few weeks ago I finally got around to taking some films which I did bring back from the canisters in which they had been stored for years. I had to leave them under some weight for several weeks to get them flat enough to cut into strips for the scanner, and I cut them a few days ago. I’ve just sorted out some to scan for this post – it’ll take weeks or months to do them all (about 60 35mm films). Unfortunately the pictures I want for here are on three, four or more different films and as I might as well scan them all rather than just the shots I want it’ll take a couple of hours or more (Tuesday 5 Feb: in fact it took all day and more so the intention to post this on Sunday went by the board!).
The films are rather battered and bruised and the colour is way off after their treatment over the past 20 years or so. I hope they are interesting nevertheless as I don’t have time to do any ‘repairs’, though I hope to do so sometime.
Back to cooking and tv
However, after I’ve finished with the films for this post I’ll go and scan a film (black and white) I shot yesterday for my photo blog – while making some bread (we’re out) and getting ready to cook the evening meal – it’s pork chops from a named farm nearby via our excellent local butcher; left to my Romanian wife she’ll cook them Romanian fashion – for at least an hour – rather than the 10 minutes they deserve. Some things can benefit from the long cooking like, strangely enough, runner beans, which become something quite different and eat very well with mamaliga (Romanian corn meal mush or ‘polenta’) when cooked for an hour and a half.
And all this before my Sunday evening tv marathon begins with the news at 6pm (over dinner). Then there’s ‘Country File’, followed by ‘Call the Midwife’ (how good to have a drama with good stories, no violence and where the characters have a vocabulary other than four letter words), and then ‘Ripper Street’, which has enough interest to overlook the sometimes gratuitous violence.
Although I’ve said before that photography and cooking have quite a lot in common (or perhaps because of it), it’s quite difficult to scan films and cook at the same time. Apart from trying to remember to wash my hands before putting on the cotton gloves to handle the film, or remembering to take the scissors to cut the film but the knife to cut the vegetables (for braised red cabbage with Juniper, steamed caulifower and brussel sprouts, and roasted potato wedges) I have a big worry that I’m going to cut off a finger or steam a film!
I’d better get the scanning done soon. It’s creeping up to 6pm and I’ve started on the cook’s obligatory (unless they have a medical condition forbidding it) red wine; although it’s vital for cooking it ain’t so good for scanning. In fact, it’s beginning to look as though the scanning will not finish by 6pm, so this post will not be posted until tomorrow (didn’t make that either).
This blogging ‘lark’ has taken over my life; how the bloggers who post ten times day, especially those who write something rather than just post a picture each time, do it I don’t know. I started this blog to write about my interests but now blogging itself has become an interest and I find myself writing about that.
I’m conscious that I wander about a bit in my posts but no apologies – two of my favourite blogs do this too. Food and Forage Hebrides hides super recipes among all sorts of insights into life on a Hebredian island; My French Heaven tucks anything from Coco Chanel or how to clean silver to long distance sailboat racing in his wonderfully illustrated food blog, though admittedly not usually in the same post.
May 18, 2013
Mackerel simple – but something fishy in the spam
Posted by grumpytyke under Cooking, Food, Romania, Seafood, Uncategorized, Wordpress | Tags: Bridlington, Comments, cooking, Dijon mustard, Fish, Food, Kirkgate market Leeds, mackerel, Spam, Yorkshire |1 Comment
Some month’s ago I removed the requirement for me to approve comments before they appeared and until now that had not resulted in a lot of spam comments. Sadly, over the past couple of days this has changed and, from the content, I suspect that it is originating in Romania or with a Romanian. I don’t think it a coincidence that it has happened after commenting on a Romanian blog – though I’m sure that blogger has nothing to do with it. Most of these spam comments were on past pages with content about Romania. It’s simple enough to remove it and that I have done, but it’s a pain. For some reason they have not been picked up by the usually excellent spam filter; the spammer seems to be ‘commenting’ from Facebook, which I hardly use. I hope it will stop. Va rog, sa va opriti!
Mackerel – don’t overcook
However, I have a pleasanter fishy thing to blog about – mackerel. Among the cheapest of fish it is also a favourite for me and, I think, at its best prepared very simply. Those who follow this blog will know that I like cooking classic French cuisine, often a very complex and long-winded preparation, but for mackerel simple is super. So I thought I would share the way I do it, our meal last night, with you.
Too big for our 10 inch dinner plates, this fish takes about 14 minutes to cook. Very important not to overcook.
I have mentioned before that I am fortunate in having very good fish close at hand – in Leeds Kirkgate market where Marks & Spencer was born. Of course they would be even better straight from the sea and every time I eat them I remember childhood holidays in the Yorkshire east coast resort of Bridlington, getting up very early in the morning to go out on a small boat, line fishing, and returning with the boat full of mackerel just as most other holiday-makers were getting up.
The fish we had last night were large – way too big for the 25cm (10inch) dinner plate you see in the picture. We’re gluttons so had one each, but the only accompaniment was some crusty wholemeal bread.
As with pretty well all fish the only difficulty is making sure you don’t overcook them. At the size shown they take about 7 minutes a side under a hot grill (on a good summer day I’d do them over charcoal outside but this is a bit more difficult as you need more than usual separation between the coals and the fish, otherwise the outside can be overcooked before the inside is done). The meat close to the backbone should only just be cooked, still very moist and juicy and slightly pink.
I prefer the head left on but it can be removed for the squeamish. Make deep slashes, but not cutting right through, on each side of the fish. This helps them cook evenly. Rub the fish with oil then squeeze ‘French mustard’ (I use the best – Dijon) in each slash. No other seasoning at all; if you like things salty this can be added while eating but personally I prefer them without. Then under (or over) the grill, turning half way through. That’s it!
Gravlax, Scottish smoked wild salmon, monkfish tails or turbot – all wonderful – but none of them beat the taste of this simply prepared mackerel for me.