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Category: uncategorized

To be or not to be, innit: Shakespeare gets a chav makeover

Posted on May 2, 2008 By admin

Generations of schoolchildren have complained of the inaccessibility of Shakespeare’s classic works.

However, with the help of a British satirist, the Ali G generation will have no trouble relating to Hamlet’s woes when they read: “Dere was somefing minging in de State of Denmark.”

In Martin Baum’s updated version of 15 of Shakespeare’s classic plays in “yoof speak”, the Danish prince, who is re-named ‘Amlet, asks: “To be or not to be, innit?”, and Romeo pines for his “fit bitch Jools”.

Mr Baum’s chav-speak Shakespeare, which takes its title from ‘Amlet’s query, includes titles such as Macbeff, Much Ado About Sod All, De ‘Appy Bitches of Windsor, De Taming of de Bitch, Two Geezas Of Verona and All’s Sweet That Ends Sweet, Innit.

Following the well-trodden path of modern interpretations of the Bard’s works, Mr Baum, 48, says his versions, while abridged, remain true to the original formats of Shakespeare’s classics, retaining “the important sexist, duplicitous, cross-dressing and violent moments that made William Shakespeare well wicked.”

Mr Baum’s version of Romeo and Juliet sets the scene for the star-crossed lovers with: “Verona was de turf of de feuding Montagues and de Capulet families.

“And coz they was always brawling and stuff, de prince of Verona told them to cool it or else they was gonna get well mashed if they carried on larging it with each other.”

If the Bard was living today, Mr Baum writes on his website, he would “still be writing in the Globe turf, getting loads of respect from the Stratford upon Avon massive and producing works of pure genius.”

Respect.

Source: The Telegraph

PS: I’ve just noticed that the Telegraph has links to directly submit stories to FARK. Wicked :)

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Garfield minus Garfield

Posted on April 24, 2008April 25, 2008 By admin

What if a comic strip lost its main character? Would it lose its essence? Would it even make sense? Those questions floated on Internet message boards until Dan Walsh of Dublin did us all a favor and answered them with his Web site, Garfield Minus Garfield ( http://garfieldminusgarfield.tumblr.com).

The result takes Jim Davis's cartoon and strips it of the famously fat feline. All alone, Jon Arbuckle, Garfield's owner, looks manic at best and depressed at worst. And Walsh's fans seem to like it that way: The site averaged about 300,000 views a day in late February.

“The one resounding piece of feedback I've received is that people feel Jon's loneliness and desperation is just like theirs, but that his crazy antics makes them laugh at it,” Walsh, 32, writes in an e-mail. “Sometimes the world can feel like a pretty intimidating place, and it takes someone like Jon to remind you to lighten up and laugh at the hopelessness of it all.”

One of Walsh's occasional readers is Davis, who heard about the site a few months ago. The cartoonist calls the work “an inspired thing to do” and wishes to thank Walsh for enabling him to see another side of “Garfield.”



For those interested, the blog is now syndicated on LJ: http://syndicated.livejournal.com/garfieldminus

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Moroccan food on the menu last weekend

Posted on April 21, 2008January 29, 2020 By admin

Last weekend, Katy and I were watching an episode of the Hairy Bikers on the Beeb and they had really, really! good looking recipes that we said we just had to try. So we did.

We made medfouna and lamb kefta tagine (though without the tagine bit).

In a word, NUMMAY!

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[Recipe] Lamb Kefta Tagine (meatballs with eggs)

Posted on April 21, 2008 By admin

Kefta tagine

Original recipe by Simon King and David Myers
from The Hairy Bikers

For the meatballs

500g minced lamb
1 onion, very finely chopped
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp chilli powder
1 tsp paprika
small handful coriander leaves, finely chopped
small handful flatleaf parsley, finely chopped
1 free-range egg yolk (to bind)
salt and freshly ground black pepper

For the tagine

2 tbsp olive oil
1 small onion, finely chopped
2 tbsp tomato pur
1 x 400g can chopped tomatoes, drained
2 tsp clear honey
200g frozen peas
2-4 free-range eggs
handful parsley, chopped, for garnish

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the meatballs, place the meat, onion, spices, fresh herbs and egg yolk into a large bowl. Season with salt and freshly ground black pepper and mix well. Knead with your hands to form a smooth paste. Roll into walnut-sized balls and set aside.
3. For the stew, in a tagine or heavy-bottomed lidded casserole heat the olive oil, add the onion and sweat until translucent.
4. Add the meatballs and cook until lightly browned on all sides. Combine the tomato purwith the canned tomatoes and add this to the tagine along with the honey. Cover and simmer for ten minutes.
5. Add the peas to the tagine or casserole and stir. Carefully break the eggs onto the top of the stew. Place the tagine or casserole into the oven and bake until the eggs are cooked to your liking, approximately ten minutes.
6. Garnish with chopped parsley and serve with couscous.

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[Recipe] Medfouna

Posted on April 21, 2008 By admin

Medfouna

Adapted from the original recipe by Simon King and David Myers
from The Hairy Bikers

   

For the dough

1 sachet dried yeast
175ml lukewarm water
250g plain flour, plus extra for dusting
1/2 tsp salt
egg wash, for brushing
poppy seeds, for sprinkling

For the filling
1 onion, finely chopped
1/2 large stick celery, finely chopped
2 tbsp thyme, leaves picked and chopped
4 tbsp flatleaf parsley, chopped
1 tsp ground coriander
500g fillet steak, finely chopped
salt and freshly ground black pepper

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the dough, add the yeast to the warm water and mix to dissolve.
3. Mix the flour and salt in a bowl. Add the yeast and water mixture to the flour and mix to form a dough.
4. On a floured work surface, knead the dough for ten minutes.
5. Divide the dough into two equal pieces and place in bowls. Cover the bowls with a tea towel or cling film and leave to rise in a warm place for 30 minutes, or until the dough has doubled in size.
6. Meanwhile, for the filling, place the onion, celery, thyme, parsley, coriander and meat into a bowl. Season with salt and freshly ground black pepper and mix well.
7. To make the medfouna, once the dough has risen, roll out both portions into large rounds the size of a dinner plate.
8. Place one of the dough rounds on a baking tray. Place the filling on top and spread evenly, leaving a 2cm edge. Brush the edge with a little water. Place the second dough round on top and press the edges gently together to seal the bread.
9. Brush the top with some egg wash and sprinkle lightly with poppy seeds.
10. Transfer to the oven and bake for 20-25 minutes, or until golden-brown. Serve.

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Feeling adrift at the minute, and not liking it.

Posted on April 18, 2008 By admin

There seems to be a whole lot happening around me these days, and I'm feeling more and more like I'm reacting to it (badly) instead of actively participating in it. I feel like a bystandard in my own life. Recently, I can't seem to shake the feeling I have that I'm drifting along, but I don't know what to do about it. All I want to do is stay home and read.

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Work mailing lists

Posted on April 16, 2008 By admin

There's a mailing at work called for-sale, where people put stuff they … wait for it… want to put up for sale. There's also a mailing list called chat, where people just rant and post jokes.

There's one bloke who is a closet anarchist and loves to poke people to provoke a reaction. Generally, people fall for it and it can get quite amusing on the lists. People lose their mind and start yelling at each other on for-sale, until somebody loses patience and tells everybody to move to a different list :)

Here's the breakdown of today's messages:


*points out this is going even stronger in chat already*

> *pointless plea for everyone to take this over to chat*
>
>> *ranting about the person who posted crap just to annoy people*
>>
>>> *irrelevant and off topic retort*
>>>
>>>> *random comment intended to annoy people*
>>>>
>>>>>MEAT IS MURDER
>>>>>>
>>>>>> Some friends of mine have recently helped setup a cooperative venture
>>>>>> between several farmers around the country to sell meat direct to
>>>>>> consumers
>>>>>>
>>>>>> Their website is http://www.handmademeat.co.uk/

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It's hard, being a pussycat.

Posted on April 15, 2008 By admin

It's a hard, hard life. I tells ya. Just look at the state of the wee poor beastie!

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I can has a fridge!

Posted on April 15, 2008 By admin 2 Comments on I can has a fridge!

We have a fridge, huzzah! huzzah!

We went to do a huuuuuuuuge shop last night – which cost us a small fortune – but will still cost less than having to go shop every three days. Admire the magnificence:

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Teenage Mutant Ninja… Poodle?

Posted on April 3, 2008 By admin 2 Comments on Teenage Mutant Ninja… Poodle?

This is why pets turn on their owners…

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