bad weather

I suspect bad weather has followed us around as we take our careers roadshow to the masses.

I would post photos

but firstly they would just be of a big barn

with sheets of rain washing in through the doors.

Secondly I put my camera in my check-in luggage

and it's probably half way to Christchurch by now.

I'm at Rotorua airport

borrowing their power so I can charge my silly phone

that goes flat at the drop of a hat.

Rotorua has pretty much had solid, non-stop rain

for almost 24 hours

but

it's warm.

Warm like you've just peed your pants.

Warm like those moments before it's prickly and cold.

Least that's how I remember it.

Another Get Ahead day,

another bunch of engaged, excited teenagers

(except the kid going into the army)

Rosie does such a great job

never failing enthusiasm,

getting the job done

even in the rain

when the padlock on the trailer won't undo.

Even when she has a million things going on

and teachers to talk to.

She does a good job does Rosie.

That's Rosie, the taller one,

with Marilyn from Telford Rural Polytech.

----

I promised in my last post to tell you about taking

Young Farmers to a posh French restaurant.

I decided that Friday night of Nat Com

we should up the standard and

dine at Arbitrageur

Ali von de bar found it for me.

Malcolm from Arbitrageur and I

had a wee email conversation

that went a little like

"Hi Malcolm, can you please de-French your menu

and make steak and chips and fish and chips as mains. 

I don't think my guys are going to eat snails,

 they pride themselves on their real man-ness

and it's red meat all the way with a slight nod to seafood. 

Ta Sara"

"Hi Sara, yes we can. 

French food has steak and chips and fish and chips too

but the entrees and deserts should stay the same.

Thanks Malcolm (real man)"

"HI Malcolm, are you sure the entrees should stay the same?

You and I know that calamari are just squid rings

and baby pork ribs are not really baby pigs

but my guys will need grown up pigs and squid may a bit of a stretch as seafood

but it's all good and it should be entertaining. Ta Sara"

"Hi Sara, good as done. 

Shame I won't be there but Stephan our maitre'd will look after you.

Thanks Malcolm (real man)"

and so it went.

We rocked up with 17 people,

not all farmers to be fair.

Most went for steak.

Tractor, who sat I opposite who plays a yokel at the best of times

so he wanted to know why the steak was some old heifer from out the back paddock.

I asked the waiter to ask the chef what the meat was.

He came back with Hereford.

Not good enough for Tractor.

So the waiter ended up bringing out a pack of meat for us to check.

Elliot, who works for a meat company had never heard of that brand of meat.

Our guest from Beef+LambNZ had never heard of it either.

So we decided that it was probably synthetic meat from China and left it that.

Fantastic service.

It was Spuds birthday the next day.

Prior, I'd asked Malcolm if we could just have birthday cake for dessert

but they don't do that kind of thing.

So I asked the waiter to pop a candle in Spud's dessert

but Spud didn't order any

(he is that disciplined type that I can never be)

but as if by magic the waiter organised

for a little plate with two truffles and a lit candle in it

just for Spud's birthday.

Awwww cute.

That's Tractor on the left in the blue shirt

and Spud on the right

and Roz is just standing there examining her nails.

That's not just before we went to the restaurant

this was at Tara/Man Regional Final ages ago.