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Waste of time – or not

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Last Wednesday morning I flew to Cape Town. It is a two hour flight and my workshop with a client started at 11am. I had deliberated over the time of my flight as there were only two times available with the service provider I preferred; 6am and 8am. A flight at 6am means that I have to get up at 3.45am to get to the airport in time even if I do on-line check in the night before. I decided 8am would be pushing it to get to the venue on time so I book the 6am flight. The small silver lining to the early morning cloud was that I would be able to have a leisurely breakfast with my colleague on the other end and would have time to freshen up and relax before the workshop started. I was presenting a short section which always makes me a bit anxious, even though I do present regularly.

The drive to the airport was uneventful [I have taken wrong turns in the past and arrived late and in a panic – I have no sense of direction at all]. I passed through security and went straight to the boarding gate, thinking I would sit and wait while enjoying a strong cappuccino. People were boarding at the gate but it wasn’t for a flight to Cape Town. Oh uh! I walked back and checked the flight board – my flight had been delayed 90 minutes until 7.30am but the gate remained unchanged. I was annoyed – I could have slept for an extra 90 minutes. For some reason an early start always leaves me feeling like chewed up string. A later night is more manageable for me even though I consider myself to be a morning person. So I sat and worked for 75 minutes sitting on a very uncomfortable chair in a small airport café. I resorted to eating a very sweet and stale blueberry muffin in lieu of my planned relaxed breakfast and the cappuccino was so horrible I couldn’t even drink it. At 6.50am I made my way back to the boarding gate and sat down to wait out the 10 minutes before boarding started. The next thing, all the waiting passengers jumped up and stampeded, just like a herd of elephants, across the airport. Naturally I felt obliged to follow as I guessed the boarding gate had been changed. Indeed it had, to a gate right on the other side of the airport. They [those unknown and unreachable planners of flight departures who ensure that boarding gates for connecting flights are as far away as possible from the point of landing of the previous flight) had changed the gate to the furthest gate possible just to heighten any inconvenienced caused and make sure any minor feelings of remaining goodwill towards the airline were completely obliterated.

My flight ended up only boarding 30 minutes later with the result that all the passengers stood in a queue at the new boarding gate for 30 minutes. To pass the time, I started chatting to my fellow passengers and hearing their stories.

There was a lovely young girl travelling back to university. She had been home for the long weekend and needed to get back for a test at 9am. She was quite upset about the fact that the delay meant she would miss her test. She didn’t know whether her lecturer would let her take the test on another day.

There was a bald headed man with a great smile and jolly sense of humour. He owned his own company and was going to Cape Town for meetings with clients. He had successfully re-planned his morning to accommodate the delay. He was travelling with an employee who was feeling quite jaded as she lived out of town and had been up since 3am in order to make the 6am flight.

The IT consultant behind me was travelling down to Cape Town for two weeks to install a new IT system for a client. He was also a jolly fellow who was taking the delay in his stride.

There were two young ladies further forward in the queue. One had hair dyed a shade of purple which made her quite noticeable. They were travelling to Cape Town to present training and were discussing changes to their agenda in order to fit the entire two day workshop into a shorter timeframe.

There was a young lady who worked for a large insurance company who was travelling down for training. As she was being trained so that she could roll out the training in Johannesburg, the training course was being delayed by two hours to accommodate her.

Last but not least was the lady executive who was travelling down to Cape Town for a very important meeting at 9am. The meeting could not be rescheduled and she was livid about the delay. She was ranting and raving to anyone who would listen about the inconvenience.

So were to two hours wasted. Not for me. I really enjoy meeting and talking to new people and had some interesting chats to my fellow stranded passengers. I would have preferred to sleep in for an extra 90 minutes if I had known about the delay. As I didn’t know in time, I like to think I just made the most of it and didn’t waste energy getting annoyed and irritated about something I could not change.

Follow Robbie Cheadle at:

Blog: robbiesinspiration.wordpress.com

Goodreads: https://www.goodreads.com/author/show/15584446.Robbie_Cheadle

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Facebook: @SirChocolateBooks

Twitter: @bakeandwrite

Sally’s Cafe and Bookstore Update – Robbie and Michael Cheadle, Jena C. Henry and Effrosyni Moschoudi

A selection of three lovely books, one of which is the new Sir Chocolate book. Originally posted in Sally’s Café and Bookstore on Smorgasbord. Thank you, Sally, for featuring Michael and my book.

Smorgasbord - Variety is the spice of life

Time for the first Cafe and Bookstore this week and delighted to feature the latest book by Robbie and Michael Cheadle released on Amazon this week. For children and their adults this fondant creation will be treasured by many.

About Sir Chocolate and the Sugar Dough Bees Story and Cookbook

A greedy snail damages the flower fields and the fondant bees are in danger of starving. Join Sir Chocolate on an adventure to find the fruit drop fairies who have magic healing powers and discover how to make some of his favourite foods on the way.

There is already an excellent review for the book.

Loved this story on March 22, 2017

If there is one thing I know, it is how a child is enjoying a book. When the 7-year-old and I read this book, she was enthralled with the delicious and sweet animals in this…

View original post 1,409 more words

Thursday photo prompt – Empty #writephoto

This poem was written for Sue Vincent’s Thursday photo prompt. You can take part by clicking on this link: https://scvincent.com/2017/03/23/thursday-photo-prompt-empty-writephoto/.

This poem is an introduction to my unusual [you can read this as weird, warped or strange if you want [smile]] sense of humour.

My mind is completely empty,

I have not one interesting thought,

My mind is completely distracted,

By images of the new outfit I bought.

 

My mind is completely empty,

The ideas that enter my brain,

Refuse to align themselves,

It could drive me insane.

 

My mind is completely empty,

My mental faculties are blank,

I tried to write something amazing,

In the end, I thought it just stank.

 

My mind is completely empty,

My imagination has gone awry,

This is not my very best work,

But I assure you, I really did try.

 

Follow Robbie Cheadle at:

Blog: robbiesinspiration.wordpress.com

Goodreads: https://www.goodreads.com/author/show/15584446.Robbie_Cheadle

Plus.google: https://plus.google.com/105609586198905397891

Facebook: @SirChocolateBooks

 

Hot cheese scones and an easy rolled fondant recipe

My goodness, Michael, Greg and I have had a very busy weekend. We are busy re-designing Books 1 and 2 of the Sir Chocolate series and are getting covers designed. The designer wants to use pictures of our gingerbread houses for the covers and so, in a moment of enthusiasm, we decided to make a gingerbread house village. We made four gingerbread houses over the course of the weekend and also made 20 gingerbread men for Mike to take to school for his class. Wow! Are we crazy or what?

We also made some [slightly] healthier hot cheese scones for tea today. We used an easy recipe of my Mom’s as follows:

Hot Cheese Scones

Ingredients:

2 cups self raising flour (500 ml);

1 cup grated strong cheddar cheese;

1 cup milk;

Pinch salt.

Method:

Heat the oven to 230 degrees Celsius. Sift the self raising flour into a bowl. Add the grated cheese and salt. Pour in the milk and mix (I use my hands covered in a layer of flour). Pat into a rectangle and cut out scones using a round cookie cutter or the top of a glass. Brush the tops of the scones with a little milk. Put the scones onto a prepared baking tin and bake for 10 to 15 minutes until golden brown.

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I am also sharing a very simple recipe for rolled fondant that I have used before. I usually buy big tubs of white fondant as I use so much of it but I have used this recipe in the past.

Rolled fondant

Ingredients:

1 cup packed mini marshmallows;

1 tablespoon cold water;

1 1/2 to 1 3/4 cups of icing (powdered) sugar

Method:

Place the marshmallows in a microwave safe dish and add the water. Microwave on high for approximately 20 seconds until they are fat and puffy. Remove the bowl and stir with a metal spoon until the mixture looks like soup. Add the sugar slowly and mix until the whole mixture is sticky and all the sugar is mixed in. Cover your hands with icing sugar and knead the mixture for 5 minutes (like bread dough) until it is smooth. If the mixture is still sticky, add a bit more icing sugar until it is no longer sticky.

Meet Sylvia Honeylegs – she will help Sir Chocolate save Easter in a new story available on my blog on Thursday, 6 April.

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Follow Robbie Cheadle at:

Blog: robbiesinspiration.wordpress.com

Goodreads: https://www.goodreads.com/author/show/15584446.Robbie_Cheadle

Plus.google: https://plus.google.com/105609586198905397891

Facebook: @SirChocolateBooks

Sir Chocolate and the sugar dough bees story and cookbook available on Amazon and Goodreads

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Sir Chocolate and the sugar dough bees story and cookbook is now available on Amazon and Goodreads at the following links:

https://www.amazon.com/Chocolate-Sugar-Dough-Story-Cookbook/dp/1911070649/ref=sr_1_3?s=books&ie=UTF8&qid=1490456021&sr=1-3&keywords=Robbie+Cheadle

https://www.goodreads.com/author/show/15584446.Robbie_Cheadle

As well as at a discount from TSL Publications at the following link:

http://tslbooks.uk/authors/robbie-and-michael-cheadle/

The blurb:

A greedy snail damages the flower fields and the fondant bees are in danger of starving. Join Sir Chocolate on an adventure to find the fruit drop fairies who have magic healing powers and discover how to make some of his favourite foods on the way.

Follow Robbie Cheadle at:

Blog: robbiesinspiration.wordpress.com

Goodreads: https://www.goodreads.com/author/show/15584446.Robbie_Cheadle

Plus.google: https://plus.google.com/105609586198905397891

Facebook: @SirChocolateBooks

Twitter: @bakeandwrite