potionstopesto.blogspot.com: Phone Wars

Thursday, July 15, 2010

Phone Wars

It is Thursday afternoon. In the last ten days, I have made what seems like a thousand phone calls, had messages left by Indian voices I cannot understand; spent hours on hold, listening to muzak and have had no internet or phone line. I have even thrown myself in front of the local Telstra technician’s truck to plead for help.

Three weeks ago it was requested that the second phone line to the granny flat be connected. It finally happened on Monday morning when Telstra in their wisdom, decided to disconnect the house line and connect the new line and number to mine. That meant I had lost my phone and Internet. I would have to wait until my number was reconnected and then request the Broadband be reinstated. My phone company told me it would take 1-2 days to reinstate this line and I would be liable for a reconnection fee.

Telstra meanwhile assured us that all was sorted and the phone to the back would be turned on overnight, freeing my line. Telstra said the tenant would not have to pay a connection fee, to compensate her for the problem. As for me, I wasn’t a customer so they couldn't help me. I lodged a formal complaint which they said would be dealt with within two business days. I had another call from someone trying to contact the tenant and explained this was not her line. Did I mention I had an active line that is not my number or account and needs to be disconnected so that my provider can reconnect me? I can’t get it disconnected as it’s not my account!

The second phone line was finally connected on Friday morning. The house line was disconnected at 4pm, far too late to do anything about a reconnection. It took my phone provider and Internet provider a day and a half to reconnect me...amazingly fast compared to Telstra.

Living in the country and running two online businesses, we are vulnerable to any communications meltdowns. Telstra still owns the lines, it seems they can disconnect you at will and take no responsibility for their actions. There is still no word about my formal complaint which is `waiting for a case manager to be assigned.’ I have spent hours each day trying to sort the problem, become stressed, angry and frustrated talking to a different voice each time that promised to help and appeared to do nothing. Everyone I speak to have a similar story to tell. Is this what free trade does to business or is it merely incompetence? I had better stop boring you with my woes and get to work. Now I am up again there are a hundred emails to deal with!

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Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.

potionstopesto.blogspot.com

Thursday, July 15, 2010

Phone Wars

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