In Christchurch ,there is a big fat black cat with a tuft of white on her chest called Meow. She lived with her Dad in the inner city of {Now known as the red zone},Christchurch and on the 22nd February this year all that changed.
This earthquake rocked the ground,shattered lives,scared people , frightened cats and dogs and destroyed buildings ,lives and families forever.
Meow and her dad stayed in their red zoned inner city flat for a few days after the quake,their flat being given the tempory ok structually. One night the police came knocking on the door saying they had 2hours to collect personal belongings and leave.The block of flats over the road were really unstable due to constant earthquakes.
Meow hid, she didnt want to go someplace she didnt know . Her dad stayed in the suburbs with my friend in his 2bedroom flat .Meows dad was there every night to fed her and the security checked up on the flats twice a day. One night meow wasnt that fast and her dad captured her and took her to the suburbs to live. Meow wanted her old home , so one quiet night she cllimbed out the 2centermetre open bathroom window and left. That put her dad, my friend and myself into sadness. Meows dad was really worried,returning to their home in the red zone to lay cat biscuits. The police and security guards were also looking after the animals that had lost their homes. Meow was gone for a week,when I phoned my friend and asked for meows description to place an ad on a popular trading post on computer. Then one night at 10pm, my txting machine tapped a message out to me, yes meow had been found!!!.She had walked 5km in the opposite direction of her inner city home,but had found a home with people who were putting food down. Wonderful people who had looked on line and identified her. Thanks to that family, Meow and her dad are happily reunited. This story is true with no connections to the childrens book Quaky Cat.
RECIPE.
AMERICAN BROWNIE.
250grams butter 4eggs
1/2 cup cocoa 1 cup flour
1 1/2 cups white sugar 1 teaspoon B.P.
1tea vanilla essence.
METHOD.
Melt butter in a saucepan that will hold all ingredients.
Mix in cocoa, remove from heat and stir in sugar.
Add eggs,and beat well using a wooden spoon.
Sift flour and B.P. into mixture, add essence and mix to combine.
Pour into a sponge roll tin that has been greased.
Bake at 180o for 25-30minutes or until mixture springs back.
Cut into squares when warm and enjoy.
