Bulletin 13 April 2015
Rotary Club Bali Ubud Sunset
District 3420 / No. 79571
Meeting every Monday at 5:30 PM at Maya Ubud Resort, Ubud
“When I was your age, television was called books.” ― William Goldman, The Princess Bride
Bulletin April 13, 2015
Members: Ru, Allan, Cat, Glenn, Bruce, Danielle, Phillip, Karen Lewis
Guests: Raelene, Johnny, Rich Foss, Ann Marie, Sandra Brandon, Renee Saulnier, Putu Ekawati, Niels Lange (speaker)
ANNOUNCEMENTS, CORRESPONDENCE, REPORTS
Pres. Philip reported on the fellowship meeting at
PE Allan’s house on Sunday also which happened to be Allan’s birthday. Allan and his wonderful wife Raelene, have a beautiful house and the food and conversation were very enjoyable. About 20 people attended and a good time was had by all.
Rtn Glenn reported that he and Rtn Karen Chwe attended the Seminyak fundraiser for the Smile Foundation. The meal and entertainment were excellent with about 200 people attending. People are clearly willing to pay the price for a good cause. Having the GM of a hotel in the club was clearly an advantage when holding an event!
Philip reminded us to report all make ups when we travel. He used the example of Rtn Sue Bennett as being very diligent in reporting her make ups. http://rotaryeclubone.org/
SAA Bruce reported that there is a smart phone app available which provides meeting details for RC meetings all over the world. (Rotary Club Locator for Android and for iPhone) While discussing the fun and advantages of visiting other clubs, VP Rucina reminded us that she and Sec Cat dropped into a Rotary Meeting in Sultan Battery in Kerala last year much to the amazement of the membership which had never had a female visitor.
Philip reported that we need to revisit our bylaws which are still incomplete. They will be voted on by the Board and then sent out to members who can vote by mail, soon.
Nils Lange gave a talk on the spicy secrets of sambal including its history, ingredients, equipment and variations. Sambal was first mentioned by the Dutch East India Company in 1669. The wide range of sambals reflects the fact that it provides variety to enhance the plain rice meals on which poor people traditionally survived. The main ingredients are chilli, shallot, garlic, ginger, sugar, lime juice and salt and pepper. Flatter chilis tend to be less hot that the crumpled ones. The hottest chilli ever grown is the Carolina Reaper at 2,200,000 Scoville units. Sambal is generally prepared with a mortar and pestle or chopping board and knife as either cooked or raw sambals. He has identified about 50 varieties although recipes vary widely. A lively discussion followed on the many aspects of spiciness and Nils give a demonstration of sambal making.
The raffle prize was won by Johnny.