Poem Snapshotland:

In Snapshotland everyone is happy all the time.
It is the promised land where people sit with flasks of tea
On smooth sand by a flat sea and smile and smile and smile.

The sun shines all day long and everyday in Kodachrome
Or sepia on sandboys and sandgirls who never
Stop smiling from the time they first appear, with buckets,
In crisp, gingham pinafores and bonnets on the sea-shore.

Lovers stay in love forever; married couples never
Grow tired of each other; everything is always just right.
The dolphins know exactly when to leap into the air
And stay there for the permanent delight of the passengers
Abroad the pleasure-boat which never passes out of sight.

Nobody in Snapshotland grows old unless they want to,
Judging by the way they on on or smiling so, in deck-chairs,
On the beach, or in old-fashioned gardens with lavender
And grandchildren here and there-and no one dies, ever.

Even if they don't appear later, the people are still
Always there, smiling through the lavender and dolphins
And the buckets full of pebbles on the same sea-shore.

Analysis:

9a)Persona.
9b)The poem is giving a general description of Snapshotland to the readers.
9c)The speaker is speaking in a happy tone.
9d)A happy attitude.
9e)To produce a carefree feeling when readers read it.
9f)To showcase the happiness and freedom of Snapshotland.

10)Snapshotland can make people realise the happy memories that can be recorded through photos, and how they can bring us freedom of the mind by recalling our happy past. Also, he encourages people to record memories of their lives because no one can live the same life twice.

It was filled with darkness
The days of primary school
Where laughter was not present
Naggings resounded in my ears

It was blinded by worries
The sorrow of my childhood
Which I feared would happen
Tears flowed down my cheeks

It was like a nightmare
The times which I resented
Who pursued my overwhelming unhappiness
My mind was a blank

Once in a lifetime
My childhood stands
Forever gone
I could not see the light in the darkness

Poem:
Once I spoke the language of the flowers,
Once I understood each word the caterpillar said,
Once I smiled in secret at the gossip of the starlings,
And shared a conversation with the housefly
in my bed.
Once I heard and answered all the questions
of the crickets,
And joined the crying of each falling dying
flake of snow,
Once I spoke the language of the flowers. . . .
How did it go?
How did it go?

Explanation:
The writer uses the figurative language in such a way where his words represent his feelings and potray his mindset of how the changes of the world is progressing.

Reason:
Even though the writer uses simple words in his poems, the meaning in them is deep and not easily understood. He speaks of how humanity is forgotten in today's society, and the environment is destroyed by human's hideous acts.

It has come to make a reflection on Term 2's Language Arts progress. The end of the term 2 is coming, and to consolidate what we have learnt in Language Arts this term, I should put in 2 points:
1) Letter writing
2) Literature analysis

Among the two, literature analysis requires more effort and thinking, especially specific and concise reasoning. Moreover, completing a question may take up to 15 minutes easily. Still, literature cannot be ignored as the most admirable form of prose in my eyes.

Letter writing seems quite uncommon in today's time, especially when technology allows emails to be sent within seconds. It seems that many of my classmates feel 'forced' to learn this type of writing when much of this tedious work can be spared.

Hari's Father: I live in Thul, one of the small fishing villages in India. You don't know how lucky you are to be able to visit me awake today. Most of the time, I sleep my time away, and if you interview any of my stupid children, I can assure you, we will be the laughing stock of India! They have sense of right and wrong at all, imagine forcing me from my precious sleep daily just because their mother is sickly and bed-ridden! Whats more, they treat the fact I spend money on toddy everyday like vice, as if it was a crime! I am the owner of the house, the man who brought them up, who provided money for them! You will never get to such ungratefulness in the cities.

Urbanisation Arrives In Thul
Breaking News! The Indian Government has decided to develop the long-undeveloped Thul village. They have finally decided to carry out its long-awaited phase of urbanisation, and this time, the lucky village Thul will be developed into an area largely covered by factories. However, witnesses from Alibagh, somewhat a neighbouring village, has sighted, and perhaps roused protesters to go on strike against the urbanisation activities that will destroy the wildlife and their livelihoods of farming and fishing. The outcome is yet to be decided, but those who live in their worlds without improvement, will only fall through the generation gap.

Chapathi

Ingredients:

1. 1 cup whole wheat flour (or 1/3
2. 1 white + 2/3 wh.
3. 1/2 cup water

Recipe:

1. Put flour in a large bowl with half the water
2. Blend the two together until it holds.
3. Beat and knead well until it forms a compact ball.
4. Knead dough into it is smooth and elastic.
5. Set aside for 30 minutes.
6. Knead and divide dough into 4 to 6 parts
7. Roll each ball into a tortilla like flat, about 1/8" thick.
8. heat an ungreased skillet.
9. Put phulka on it and let cook for about 1 minute.
10. Turn and cook the second side for 2/3 minute till small bubbles form.
11. Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).

Note: As the rolled out chapathis will dry out if they are left stand while cooking other, it is advantageous to roll them out individually before cooking them.

At step 9, the top should just start to look dry and small bubbles to form.

Jalebi

Ingredients:

1. 2 cups self raising flour
2. 1/2 tsp baking powder
3. 1 cup yogurt
4. Vegetable/canola/sunflower cooking oil for deep frying
5. 1 cup sugar
6. Few strands saffron
7. 1/4 tsp cardamom powder
8.2 drops orange food colour
9.2 tbsps rose water

Recipe:

1. Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
2. Pour batter into a ketchup dispensing bottle.
3. To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and genly tease apart. If one thread is formed between your finger and thumb the syrup is done.
4. Turn off fire, add the saffron strands and cardamom and stir well.
5. Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
6. Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
7. Fry till light golden and then remove and put directly into the sugar syrup.
8. Allow to soak for 2-3 minutes and then remove.
9. Serve warm.

Differences

Chapathi - An unleavened flatbread from the Indian subcontinent. Versions of it are found in Turkmenistan, in East African countries including Uganda, Kenya, and Tanzania;, and in West Africa in, among other countries, Ghana.

Roti prata - One of the most popular breakfast dishes in Singapore, roti prata is a delightful, versatile pancake-like flat bread that can be eaten both as a savoury item and as a dessert.

Jalebi - An Indian and Pakistani fried sweets. It is made by deep-frying batter in a kind of pretzel shape then soaked in syrup.

You tiao - A long, golden-brown, deep fried strip of dough in Chinese cuisine and other East and Southeast Asian cuisines and is usually eaten for breakfast. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten as an accompaniment for rice congee or soy milk.

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