Wednesday, November 28, 2018

English as a First (and Second) Language: an Expanded List

As you may have read previously, American English and Kiwi English are quite different.

I think it's funny that, revisiting this list, I'm realizing I've heard some of these expressions/words/phrases for almost 2 years now, but have become so used to them that I didn't add them to the original list.

As before, I'll explain a few that might need more elaboration and then update the previous list with way more words/phrases. I'll put the old ones at the bottom, too, to refresh your memory.

Some of the meanings of these words are very obvious, because in America they are synonyms, but not used as often.

heaps - lots
mates - friends
keen/ keen as- an enthusiastic yes
suss - sort
gutted - disappointed

But even letters are not immune to kiwi translation. The letter z here is called "zed."Although I guess that's also a British thing. Hello, James Corden.

Below is the updated list:

American English vs. Kiwi English     
                                      
          Fine - Good as gold
Dangit / Shoot - Bugger               
Sandwich - Sammie     
Swimsuit - Togs           
Trunks - Boardies
Gumboots - Gummies    
Next minute - Nek minit        
       Full - Chocka          
Hey! - Oi         
                    Kiss - Pash (more Aussie)
Sweet potato - Cumera             
    Kiwi - Kiwi fruit
Gas - Petrol
  Pepper - Capsicum
Granola - Muesli    
Oatmeal - Porridge
 Talk - Yawn
Car trunk - Boot         
Car hood - Bonnet    
   Takeout - Takeaway
Good for you - Good on you 
Cracker - Biscuit  
Leash - Lead  
Short shorts - Stubbies 
Napkin - Serviette      


Previous List:
Cookies - Biscuits
Flip flops -  Jandals
      Trash - Rubbish
                            Fries - Chips (but chips can also be chips)
Bandaid - Plaster
                                   Cooler - Chilly Bin (this makes so much sense, right??)
Vacation - Holiday
Truck - Ute  
Afternoon - Arvo      
Tank top - Singlet
Beach house - Batch/Crib
Stroller - Pram
    All good - Sweet as
Electrician - Sparky

Sunday, November 25, 2018

Mind Your Manners: Expectations of Politeness in New Zealand

Growing up in the house I did, I always felt that, overall, I had good manners. For years, my mother reminded me to put my napkin in my lap before I ate, not to chew with my mouthful, and to say please and thank you.

And many times, I heard, "Erin, Erin, young and able, get your elbows off the table."

In Nelson, we saw this sign in a
door of a small local shop.
Photo by Erin Grigson
But expectations are different here.

Okay, not about elbows on the table, but about others things.

In America, it's completely acceptable to eat sandwiches, burgers, fried foods, and more with your fingers. From what I have seen, that's not the same across the Pacific.

It's a fork and knife club here. I never thought of eating french fries with a fork, but that's the norm in New Zealand.

I don't blame them, though. Seeing someone eat a gigantic burger that's too big for said person's mouth can be disgusting. Fork and knife it is.

One of my favorite things about Josh is that he always carries a handkerchief. So does his mom. And dad. Many people here do that. I remember that my grandfather kept a handkerchief in his pocket and it always seemed so charming. That's still something they do here and I love that chivalry is still alive and well. And it's easily seen in giving a handkerchief to someone who needs it.

Our amazing Subway also politely asks
people to leave muddy boots outside.
Photo by Erin Grigson
Every home I've been to here, it's a bit of an unspoken expectation to take your shoes off. (To be fair, when it was super cold, I was told I could put them back on.) I don't have a problem with taking my shoes off inside... unless I'm wearing my silly socks. Then it can be embarrassing.

Taking that to the next level, many stores and restaurants also have signs in their doors or windows asking people to take muddy or dirty shoes/boots off before entering. Even chain restaurants including Subway politely ask their customers to leave their muddy boots at the door. And, on more than one occasion, I've walked into the grocery and seen boots outside the door.

Turning that on it's head, it's extremely common to see people of all ages going barefoot. Even in the dead of winter, I've seen a handful of people barefoot. And I'm told that "barefoot season" is a real thing here.

Seeing as I don't like feet, I'm not looking forward to that aspect of life. Now that it's warming up, I've seen adults and children alike walking around the grocery store, at the park, and at parties with bare feet.

To me, that's not so polite, but expectations are different here.

In America, you'd see a "No Shoes, No Shirt No Service" sign. Here, they prefer no shoes.

It seems that manners can be location dependent.

Wednesday, November 21, 2018

Kiwis Can Cook: Pumpkin Pie for America, Pumpkin Soup for New Zealand

Remember, our seasons are different here, so pumpkins are more plentiful in April-ish. They are still available in different times of the year, they're just harder to get your hands on.

Pumpkin soup is one of the best and easiest soups to make and it's super filling.

You will need:
  • 1 pumpkin
  • bacon
  • olive oil (optional)
  • nutmeg (optional)
Depending on the size of the pumpkin and the number of people you're feeding, decide how much pumpkin you will need. We usually get a medium sized pumpkin and are just feeding the two of us, so we only use half of the pumpkin.

Peel and cut it up into chunks about the size you would cut potatoes into if you were boiling them.

Put the pumpkin chunks in a pot with some boiling water.

Cook up a few pieces of bacon (because everything's better with bacon). The amount of bacon you want in it is totally up to you. The more bacon, the better, in my opinion. Throw that bacon into the pot with the pumpkin.

Once the pumpkin is soft, mash it with a potato masher, or, for thinner, less lumpy soup, use a hand blender or mixer.

Once ladled into a bowl, pour a bit of olive oil around the top and sprinkle with nutmeg.

Serve with toast and butter/butter substitute if you want something a little extra.

I LOVE pumpkin soup!
Photo by Erin Grigson
So. Good.

This time of year, for my American readers, this is a really good meal.

I know you're probably wanting pumpkin pie right about now, but trust me. Once you've had pumpkin soup, you'll make it your go-to meal for fall/winter.

We have it a few times a month and it really does the trick!

Have you had pumpkin soup? What's your favorite pumpkin soup recipe? Let me know!

Sunday, November 18, 2018

Seasons of Change: the Good and Bad of Having Opposite Seasons

There was a long hail storm in winter, but luckily I missed the worst of the winter weather.
Photo by Erin Grigson

I feel so cheated. It's like when you're playing Monopoly but you don't get to pass Go and collect your $200.

I left the states in June, got here and immediately went into winter. The heat of a South Carolina summer straight into New Zealand's freezing wind and cold. With no central heating.

My heat blanket was on every. single. night.

My body was not ready for that shock. And what's worse than summer to winter? Now I have to do spring again. And this past spring was rough.

I've not had hay fever for a few years. And then it hit me hard while I was visiting my family in Kentucky. South Carolina humidity has its perks and the lack of pollen and dust flying through the watery air is one of them. (Yes, there is pollen, but it's not the same as in Kentucky.)

New Zealand is not humid. It's dry. So now I'm dealing with the allergies that were destined to return.

My little garden box
Photo by Erin Grigson

Sneezes for days. Literally.

These beautiful roses surprised us!
Photo by Erin Grigson
I love fall. And instead, I get 2 springs. Not a good trade at all.

Wrapping my mind around the months being different seasons now is very difficult.

Halloween is in Spring here, so no jack'o'lanterns. So sad.

Christmas is in the summer, which means instead of holing up by the fire, we will probably head to the beach around then. (Yay!)

However, there is good news about 2 springs.

I've never had a yard or a garden. Now, while it's small, I have room to grow food and flowers.

When we were shopping back in late August, we bought lots of seeds. We got some for broccoli, sugar snap peas, lettuce, green beans, cucumbers, and sunflowers.

Josh and I both enjoy these green vegetables, so it just makes sense to try and grow our own.

(We were planning on doing potatoes, too, but finding a barrel to brow them in has become an issue.)

Why sunflowers, you ask? I've always dreamed of going to a sunflower field and doing a photo shoot. Since there isn't one anywhere close to me here I figured I could at least line a fence with  them and get a great backdrop for photos.

Two months into spring, my garden is blooming in amazing ways.

These sugar snap peas are going insane!
Photo by Erin Grigson
The sugar snap peas have taken on a mind of their own. I can't even begin to control them. There will be no shortage of sugar snap peas in this household.

The lettuce is also pretty big now.

The sunflowers are growing, slowly but surely. The strawberries we bought already grown, but they will hopefully bloom in a month or so. In the top of the strawberry pot, I have some cucumbers growing. The broccoli and green beans are looking pretty great, too!

The other good thing is the mystery. We are finding out all the beautiful things that are planted around our house.

We just saw these amazing white roses that blossomed on our back deck. It was like they appeared overnight... but it could have been the amount of rain we had that kept us inside for a few days.

Hopefully my body can handle the rest of this season and can make it to summer/Christmas!

Wednesday, November 14, 2018

Halswell Quarry: A Gutted Rockface Turned Public Park

Halswell Quarry looks out on the city of Christchurch.
Photo by Erin Grigson

A couple weekends ago, we went and had a picnic with Josh's family.

When they said we were going to a quarry, I was kindof confused. But when we got there, I understood why.

When I think of a quarry, I think of loud noises and rocks. While there were still plenty of rocks, it was a very serene place.

The hiking trails have amazing views.
Photo by Erin Grigson
The quarry was actually used as a quarry in the 1860s. The stone from it is pretty special because of its blue-grey color. Many of the buildings made of the stone still stand, including the Canterbury Museum.

It was a working quarry from then until 1990 and is thought to be the longest-running, continually-operated quarry in Australasia.

The Christchurch City Council saw this space as an opportunity and turned it into a recreation reserve.

Now there are walking and mountain biking trails all throughout, with picnic areas and large fields to satisfy everyone's needs.

We found a great shaded picnic table for the 8 of us to use and enjoyed our lunch before taking on one of the trails.

As usual, the hike was steep, but worth it for the views.

You could see the whole city of Christchurch spread out in front of you with the mountains towering in the distance.

It was amazing.

You can still see the walls of the quarry, though most of it has been covered with vegetation at this point.
Photos by Erin Grigson

I should note that because it's mountain bike friendly, it's also more or less stroller/pram friendly. (We had a couple small boulders in our path, but that was easy enough to get around.)

My favorite thing about the quarry was that it was something ugly and useless and made into something beautiful and fun.

I can see why the quarry is a popular place on a warm, spring day. And I know we'll make another trip out there.

Sunday, November 11, 2018

A Little Bit of Scotland in New Zealand

Competitors try to turn cabers at the Hororata Highland Games.
Photos by Erin Grigson

There were stones. There were cabers.

Kilts everywhere
Photo by Erin Grigson
There were so. many. kilts.

The Hororata Highland Games in Hororata (just a few minutes from where we live in Darfield) was full of events for everyone to "have a go" and then watch the competitors blow us away.

In the opening ceremonies, the pipe band paraded in. Following the band, there were Scottish clans represented by their family crests.

Some of those included, Cameron, Keith, Douglas, Johnston, Cochrane, Matheson, and MacLeod among others.

There were so many ways to be involved.

There were food stalls everywhere, both Scottish and normal. There were also people selling Scottish clothes, kiwi stuff and then there was just stuff. There was something for everyone.

There was even a running competition: the kilted mile. Runners had to wear their kilt (of course), run part of the mile, eat some shortbread, run some more, then eat a pie (probably a Hororata pie) and then run some more. Finally, they have to down a IronBrew beer and then finish the mile.

Also, any child who wanted to could participate in the porridge eating competition. It was cold porridge, but there was a lot of it and once finished, they had to turn their bowl upside down and put it on their heads.

Kids competed in the porridge eating competition,
then tipped the bowl on their head.
Photos by Erin Grigson
Honestly, some kids took one bite and were done. After all, there wasn't any brown sugar or cinnamon on their porridge and it was cold, but some pushed through and earned the bragging rights.

They also had a smaller version of the farmers walk, Hororata stones and cabers to have a go. There was a truck pull and wool spinning. Any Hunger Games fan could try out archery.

You could try playing the bagpipes. You could try driving an excavator. You could try on a kilt. You could pretty much try anything that the competitors would be doing later... just on a smaller scale.

One of the things that anybody could win was the tug o'war competition. And there were lots of teams. It seemed like quite a few gyms put together teams to come to the games and compete.

However, there were also groups of strangers that came together just through Facebook so they could try to win. One of our friends was in one of those Facebook teams. (Sorry I didn't get a photo, Andy!)

No matter which teams they were, they went all out.

Then we saw the Gough CAT Oceania Heavyweight Championship events.

There were male and female amateur teams, but only a male competition for the professionals. Still, many of the female amateurs were amazing!

These games are like what Scottish people had to do in their daily life.

But the games were all kindof similar to track and field events. Since I helped coach last year, I can see this like the high jump and the discus. But on a much heavier/more difficult scale.

Competitors tried to get the wheat sheaf over the bar.
Photos by Erin Grigson
The first competition we saw was the wheat sheaf. I'd call it a sack toss over a rugby goal with the goal getting higher as the game progresses.

The wheat sheaf competition consisted of heaving (I believe) 18 kilo bags over their head and over the bar. They got three attempts to do it and then they moved it higher. This continued until only one person could get it over the bar. (This is kindof like high jump.)

Next was the cabers. I didn't know that was what it was called until the announcer said that.

Jono MacFarland (I think that's how it's spelled) made a complete 12 o'clock turn on his caber. Later, he tried to turn the longest caber in New Zealand, one that had never been turned... He was unsuccessful, but it was exciting.
Photos by Erin Grigson
Cabers look like you're trying to move a tree trunk, tipping it from one end to the other. It's judged by the direction the trunk falls. If it's tossed at 6 o'clock and lands at 12 o'clock, it is a perfect turn. But if it turns and kindof goes sideways, it's still a turn, just not perfect. It could land at 3 o'clock or 9 o'clock and still be a turn, but the idea is that it turns as close to 12 as possible. You're looking for a 180 degree angle from where you toss to where the end you tossed lands. I wish I had taken a video, because it's so much easier to explain once you see it.

Then came the farmers' walk. This walk is based on the days in Scotland when farmers had to walk to the end of their road and pick up the churns of cream and carry them back to their house.

You can see the concentration on their faces as they carried their 200 kilos of logs down the field.
Photos by Erin Grigson

The farmers' walk in the competition consisted of carrying two 100 kilo logs while "sprinting" a few meters down the field and back. I put sprinting in quotes because they were trying to do a brisk walk, but it was definitely a shuffle, trying not to bruise their legs. As you can see in the photos, the farmers' walk was not easy. It's also timed.

Finally, the Hororata Stones were the decider of the heavyweight competition. This was also the event everyone had been waiting for.


Heavyweight competitors tried to move the stones the fastest in the Hororata Stones event.
Photos by Erin Grigson
There were 5 stones. The first stone weighed 100 kilos. The second weighed 110 kilos. The third was 120, the fourth was 130 and the fifth was 145. They had to lift the stone up and put it on the top of the barrel, roughly a meter and a half off the ground. Not an easy task. Like the farmers' walk, it was timed. But there was also a stipulation that if you had to put the stone down, you could, but it added a 2-second penalty.

It was so exciting. I believe the winner did all 5 stones in 22 seconds!

Besides the heavyweight championship, they also had a highland dancing competition, solo piping and drumming competition, Highland garment spinning competition, and more.

Overall, it was a really fun experience. I'm glad we went... Maybe next time, we actually go to Scotland!

Wednesday, November 7, 2018

Don't Mind Me Over Here Doing My Happy Dance!

I got a call today...

MY VISA GOT APPROVED!

Let's toast the good news!
 
This means I can apply and work in any way I please in New Zealand!

I know this is a super short blog, but I think the news is big and that's what matters!

My work visa is for one year from today and then we can figure it out from there!

Now if you'll excuse me, I'll go start submitting all the job applications...

Sunday, November 4, 2018

Kiwis Can Cook: My Trials and Errors with Anzac Biscuits

**Reminder: Biscuit means cookie in New Zealand!**

Original Recipe Anzac Biscuit
Photo by Erin Grigson
Anzac biscuits are sweet cookies that have oats and coconut in them. Anzac means Australian and New Zealand Army Corps, which was established in World War I. It's said that biscuits like this were sold at home to raise money to support the troops. This led to them being referred to as soldiers biscuits.

Because the biscuits don't use eggs, they last a long time. They look like granola and pack the same energetic punch.

Before I start, I should say that I didn't realize until I started mixing the first batch that I didn't have a cookie sheet tray. For consistancy's sake, I used the tart tray throughout. And I think these turned out alright. In fact, I think the cookie was better because it didn't have the chance to expand like it would on a cookie sheet, but we'll get to that in a minute.

I wasn't sure which recipe was better, so I'll walk you through each and then tell you which one turned out better at the end. However, you might like your cookies like the kiwis do: rock hard. In that case, we may not agree.

For both recipes, you will need:
  • flour
  • sugar
  • rolled oats
  • coconut (shredded or desiccated)
  • butter
  • golden syrup
  • baking soda


Original Recipe

The original, basic recipe is so simple, it fits on a refrigerator magnet.

Photo by Erin Grigson

It says:

Photos by Erin Grigson
1/2 cup plain flour
1/3 cup sugar
3/4 cup rolled oats
2/3 cup coconut
Mix together
50g butter
1 tbsp golden syrup
Melt together and add to mix
Dissolve 1/2 tsp baking soda
in 2 tbsp boiling water
Combine with mixture
Spoon onto butter tray
Bake 180 C for 15 mins

When I mixed it all together, I felt like it wasn't sticking enough. I added a bit more boiling water to it and it was ready (enough) to spoon.

Still, the consistency was not sticky. It was very dry and I really didn't think it would bake right. As you can see to the right, they actually turned out really well.

It made 12 cookies total, but they were thicker (because of the tart tray shape), which I liked because it meant they weren't so hard.

They didn't turn out super pretty, but considering this was my first try at baking since coming to New Zealand, I was pretty happy with the end result.

Food in a Minute Recipe Anzac Biscuits
Photo by Erin Grigson

Food In A Minute

The second recipe was from Food In a Minute.

Photos by Erin Grigson
1 cup rolled oats
1 cup thread coconut
1 cup flour
1 cup sugar
125g butter
2 tbsp golden syrup
1 tsp baking soda
2 tbsp boiling water

Preheat 180 C.
Mix oats, coconut, flour, and sugar.
Melt butter and golden syrup together.
Dissolve baking soda in the boiling water and add to the butter mixture.
Pour butter mixture into dry mixture and mix together.
Roll teaspoons into balls and place on tray.
Bake for 12-15 minutes 1 tray at a time.

Obviously based on the recipe, the batch size is significantly larger than the original recipe.

It made 3 batches, but it could have been more. (On the final tray, I made larger balls to see if the taste would change.)

I did not have to butter my tray beforehand because the mixture already had SO MUCH BUTTER in it.

I baked the first two trays for 13 minutes each and the third one (because of the larger balls) baked for 15.

The Food in a Minute recipe is definitely buttery, but it's the winner for sure!
Photo by Erin Grigson

Final decision

The bigger balls in the second recipe resulted in a MUCH better ooey-gooey delicious cookie. If you do the larger balls, then the second recipe beat the first one by a mile. 

Lifehack: They really do last a while, which was super convenient for me when taking the cookies to a picnic even though I made them a few days before. They were still really good! So if you have to bake for something and know you'll be pressed for time the day before, this is a pretty quick thing to whip up as few days beforehand and still be good!

Something extra: I think in the future, I might try them with some craisins or raisins or something to give it a bit more sweet flavor. I'll update this with how that works out when I do.

Also, I made a mess... but I cleaned it up so that I could make more!
Photo by Erin Grigson
Try out the recipes and let me know what you think!

Is there something else you have heard is delicious and haven't had a chance to try? Let me be the person to work out all the kinks! Let me know!