Tanja Cilia

Freelance Writer

Santa’s Blog 6

Friday, December 11, 2009, 10:27 by

Santa Claus

She caught me practicing in front of the mirror. I am going to be the star turn at… (Ah! that would be an unpaid advertisement…). But the Missus says that my career as a stand-up comic is over before it’s begun.
I don’t agree. These’ll sleigh them for sure and all:
What do reindeer have that no other animals have? Baby reindeer. What do the reindeer sing to Father Christmas? Freeze a jolly good fellow. What does Santa get at Christmas? Santapplause. Who delivers presents to baby sharks at Christmas? Santa Jaws! Why does Father Christmas have three gardens? So he can ho ho ho. How do you make a slow reindeer fast? Don’t feed it. What do they call Santa Claus in Australia? Sandy Claus. Why did Rudolph wear sunglasses at the beach? He didn’t want to be recognised. Why do reindeer have fur coats? Because they would look silly in Macintoshes. What do you call a reformed burglar? Saint Nick.

She said I sound silly. Well, frankly I would rather sound silly than look it. Not that I mean anything by that, of course, but, for example, let us imagine someone who likes to cook, well, stuff.

Today, this person who shall not be named decided that breakfast for us would be something called supoesi. It sounds like some kind of exotic soup, the word does, and that is exactly what it is supposed to be. A hot soup that is traditionally eaten for breakfast in Samoa, made from coconut cream and pawpaw (did I tell you that They sent us a box of tins of coconut cream that are nearing their expiry date?).

Instead of cereal, this morning we had fausi – traditionally it’s made from dasheen, but tell me where we are getting it at this time of the year. So she made it from pumpkin… and, you guessed it, served it with a caramelised coconut cream sauce. You lick your fingers after you eat it not because it’s good, but because it’s sweet and sticky. This is one experiment I did not like.

Nothing silly about cooking Samoan food, you might say. Oh no. But imagine wearing a lava-lava in winter. To get into the spirit, she says. I would have thought we ought to be getting into the Christmas Spirit, actually, not be South Sea spectres. Think pareo. Think sarong. Think gooseflesh.

At this point, I recalled the Guess Who’s Coming to Criticize Dinner? of The Simpsons – the one where Homer is a restaurant critic with Lisa as his ghost-writer. The French chef concocts an éclair dripping with chocolate so dark that light cannot escape. It has over one million calories, 25 pounds of butter per square inch… and a dash of poison. The dénouement is that he didn’t eat it after all because someone told him it was low-fat.
I guess I must thank my lucky stars that she didn’t go the whole hog – or rather, the less delectable portions of the sea slug. The drink, called Sea for some obscure reason, is made from the innards of this creature. If push came to shove, I’d rather have Kava, made from the ground roots of pepper plants… with a mild tranquilising effect.

 

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Tanja Cilia

Freelance Writer

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