Bring stories back
Blinking TV won’t do. 245 channels won’t do. Most hilarious show with a totally hip presenter won’t do. The hottest clothes, a golden suntan and a fancy car won’t do. Loud and throbbing music won’t do. Special effects worth loads of money won’t do. 24 hours a day won’t do. Free access won’t do. Brad Pitt won’t do. Even Angelina what’s-her-last-name won’t do.
Tell me a story. The simpler the better. About a girl. About a little girl. About a little girl that laughed. About a little girl that laughed every time she saw a tree…
Let me listen to your voice. Let me feel your presence. Let me know you are really there.
(michał_t)
Shopping for Sunday lunch
The air is crisp and smells of smoke. It makes us realise we haven’t cooked for a long, long time and it seems a sin to rely on canteen food when the local market stalls are groaning with late autumn goodness – fat roots, purple cabbage, new apples and Conference pears. Oh, those pears are hard enough to hurt the gums, but when placed in a brown paper bag and left there for a two-day retreat, they undergo a miraculous transformation. On the first bite they turn into a fountain of juice in your mouth, trickling down the neck and ruining your just ironed white shirt.
It is the pumpkins that steal the market show. We go for a smaller, football sized fruit, deeply orangey inside, small enough to roast within an hour. Few vegetables offer greater rewards in return for the simplest possible treatment. A rescue for a cold day.
Pat the pumpkin and babble gently while giving it a good wash. Cut it into 4-6 wedges and scoop the fibre and seeds from the centre. Do not peel the skin. Lay the pieces cut-side up on a cast iron pan or griddle. Cut about 50g of butter into thin slices and put them inside each wedge. Pour some olive oil over the flesh, together with a good pinch of fresh thyme leaves, lots of sea salt and coarsely ground black pepper. Roast in the oven pre-heated to 180°C for an hour, checking the wedges occasionally to see how they are doing. They are done when the kitchen fills with sweet caramelised flavours. The flesh has to be utterly tender when you pierce it with a knife.
Serve with brown rice as a vegetarian meal. For a meaty variation, place some good quality sausage in the pan with pumpkin halfway through roasting.
Było nam niezmiernie miło wspólnie z Państwem realizować projekt “Europejskie Podlasie mówi po angielsku – druga edycja”.
Zgodnie z założeniami projektu, w sześć miesięcy po jego zakończeniu, uczestnicy proszeni są o wypełnienie ankiety pytającej o wpływ kursu na ich obecną sytuację zawodową. Uprzejmie prosimy wszystkich Państwa, z którymi nie udało nam się skontaktować osobiście, o przeczytanie i wypełnienie poniższej ankiety oraz odesłanie jej pocztą elektroniczną lub listownie. Serdecznie dziękujemy i do zobaczenia w przyszłości.
biuro@gv.pl
Global Village
Nowy Świat 17
15-453 Białystok
Pobierz ankietę (PDF, 197KB) (DOC, 262KB)
Monday evening lecture presentation
Professor Mark F. Tattenbaum (a Fulbright Program Senior Scholar) is soon closing a series of his lectures on American drama of the 20th century, given at Bialystok’s Theatre Academy. Courtesy of Prof. Tattenbaum and the Academy, Global Village students and teachers will hear him on Monday, 12 November, at 8.15 pm, presenting selected works of Eugene O’Neill, Arthur Miller, Tennessee Williams and the likes. Admission free.
