Europe's Last Dictator

 I know it's been a while since my last docu-geek outburst but this particular one is worth shouting about.  After writing about a screening of it in London a while ago, I was eager to watch it when I saw it on the 'Community Channel' (I had never heard of it either), last week.  A good documentary stays with you for days after watching it, and Europe's Last Dictator, although not easy to watch, has done just this.

In a time of extreme political turbulence in the Middle East, the eyes of the world are often distracted from atrocities happening closer to home. For 14 years, Belarus has suffered at the hands of their totalitarian president, Aleksander Lukashenko. With interviews from families, friends and supporters of opposition leaders, combined with horrifying original footage of Lukashenko’s brutal, political crackdown of the post 2010 election protests, Europe’s Last Dictator exposes accusations of torture, state-sponsored murder and violent repression as reality.

Although a little insincerely narrated by Joanna Lumley, the main contributor is Irina Bogdanova, sister of Andrey Sannikau, one of Lukashenko's main political oppositions who was imprisoned in 2010 before suspiciously disappearing from jail.  People still do not know his whereabouts.  Andrey Sannikau's selflessness, determination and bravery are astounding and her wish to publicise the atrocities in Belarus are essential for the Free Belarus Now campaign.  So give it a watch, have a think and spread the word.

Travel in Groups!

Here's a Wednesday treat!

Pure.Meat.Heaven.

Me and the gals had a truly lad-dy night of carnivorous platters and beers at Bodeans over the weekend, and I think i'm still high on the vast levels of meat I managed to stuff my face with.  Bodeans offers everything from delicious sticky ribs to tender pulled pork and burnt brisket ends.  All portions are served with a generous helping of chips, coleslaw and lashings of barbecue sauce.

 When it comes to sauces, i'm a bit of a condiment slut.  Ketchup, salad cream, mint sauce, cranberry sauce, bread sauce, redcurrant jelly - you name it, I want it; but the combination of the ginormous meat platter with sticky barbecue sauce was just the business.  The meat platter was £22.95 between 2, but cheaper items on the menu include pulled pork and burnt ends baps from £6.95.  With branches in Soho, Clapham, Fulham and Tower Hill, you're bound to be near one, so there's no excuse not to check it out.

If the neon pink pig sign with 'BBQ' emblazoned across its podgy little tum doesn't do it, the 2 lonesome fish dishes will soon give vegetarians the message - MEAT RULES!

MOVE

On rainy days like this, it's only natural that we're all going to get itchy feet and dream of warmer places.  This video was created by Australian freelance filmmaker and illustrator, Rick Mereki.  The finished product was made by three weary travellers over 44 days. They took 18 flights to span 11 countries and 38, 000 miles in order to make this amazing short film. If the rain doesn't do it, this montage is sure to kick our travel bug into action!

MOVE from Rick Mereki on Vimeo.

Showstoppers!

In a weekend jam packed with Jubilee celebrations, I took myself off to the Southbank Udderbelly festival to see a friend in action, playing percussion for Showstoppers!  I know I'm bound to be a tiny bit biased but it was genuinely one of the best things I have seen for a long time and they only have two more Udderbelly shows left before they jet off to Edinburgh for the festival, so get on it quickly.

Showstoppers is an improvised musical, where the power of the show's theme lies in the audience's hands.  In our particular performance, people suggested everything from 'colonial India' to a 'vampire's crypt'.  For the next 70 minutes we were transported to India, and entertained with a story about a train journey, based on the orient express.  With sly interjections from  'the director', the performers were required to think of new lines and songs on the spot (including singing them in particular ways, such as 'in the style of Avenue Q', which they nailed).  I was genuinely mesmerised at their expertise and obvious intelligence at thinking up new stories and musical interludes immediately.  And not only that, the play was genuinely hilarious!

I'll be going back again; every single show is unique, as with each new audience, comes different story ideas.  I'm telling you folks - it's the best way to spend £15 and to top it off, there is a nice outdoor area to enjoy a cheeky bevvy post-performance.

Novelty Pavlova

I'm having a serious case of PJD today - Post Jubilee Depression.  However, every cloud has a silver lining, as there is still plenty of our Jubilee pavlova leftovers in the fridge.  As I was meticulously nestling each union jack berry into the cream, a thought struck me that pavlova is the perfect dessert for any (remotely novelty) occasion - from drawing birthday balloons, flowers, text and even the odd cheeky phallic symbol, the world's your oyster when it comes to pavlova creativity - so I thought I'd share this easy peasy recipe!  This particular recipe is from Mary Berry - it was tried and tested yesterday and turned out beautifully!

Ingredients:

• 4 egg whites
• 250g caster sugar
• whipping cream or double cream
• berries of your choice

Method:

1. Preheat the oven to 120 °C.
2. Whisk the egg whites in a clean large bowl, with an electric whisk, until the whites are stiff enough to stay in the bowl when it is turned upside down - a risky test!
3. Keep whisking, while adding the caster sugar one teaspoonful at a time.  Continue mixing until all of the caster sugar has been added gradually, and the mixture looks stiff and shiny.
4. Cover a baking tray in baking parchment or grease proof paper and spread the meringue mixture evenly into whatever shape you fancy.
5. All ovens vary, so baking time cannot be exact, but usually the meringue will take between 1 hour and 1 1/2 hours to bake fully.  When the meringue is cooked, it can be lifted easily from the parchment.  Leave the meringue in the oven once it has been turned off to allow it to cool down gradually.
6. Whip the whipping or double cream in a bowl until thick and spread over the meringue base.
7. Place the berries onto the cream either in a shape or randomly and tuck in!!