Our catch phrase is on its way.

(This blog was compiled in the Falklands on 1 August 2013 local time.)

Dear Fellow Earthlings,

I was busy on this very cold morning (well below 0 degrees Celsius, with gusty winds and a snowlike, tiny sort of hail) as I made arrangements for my departure tomorrow for West Falkland! I will be over there until next Wednesday. I will fly out from Stanley Airport (not Mt. Pleasant Airport, which is for international flights – and which handles larger aircraft, usually) tomorrow morning.

The highlight today was my session with the honourable Ian Hansen, a member of the Legislative Assembly of the Falkland Islands. Ian acted as my native speaker informant as we worked our way through 17 of the 366 “A Jingle a Day Keeps the Accent Away" jingles.

This afternoon I went about analysing the data I had gathered from Mr Hansen. Let’s hope I can interview more informants while I’m in West Falkland...

The restaurant here at the Malvina House Hotel brought out its new menu today. How I hope to sample the cuisine after I return from my West Falkland trip! Some of the items on the new menu that interest me most are: Appetiser: Upland Goose Pate with Woodland Berry Sauce; Seafood: Garlic King Prawns in White Wine, Herb Butter, and with a Fresh Baguette AND (which I mentioned in yesterday’s blog) Blackened Tooth Fish with Asian Slaw and Steamed Jasmine Rice; Main Courses: Wild Mushroom & Spinach Cannelloni, with rich Tomato Sauce and Gratinated Mozzarella Cheese AND Slow Roast Poussin with Lemon and Rosemary Potatoes, Roast Gravy – and a Side Dish; Dessert/Cheese: Warm Apple, Cinnamon & Toffee Tart with Maple Walnut Ice Cream.

The menu is created by five-star chef Matt Clarke (with whom I had a photo taken the other day). Matt also supervises the preparation – and, quite often, actually does the preparation.

Steve Walker

Earthsaver and Jingles Creator

© 2013 Steve Walker, The Jingles-The Japan Foundation for English Pronunciation, Summit Enterprises.