An unrelated link: Meeduma Atharin (A collection of Sinhala short stories)
Another unrelated link: "Are You Unhappy at Work?" (Vasantha Saparamadu's short film that won a highly commended award at PowerFlick film competition at Macquarie University 2010)
Weird sense of humour - LAcNet/Sri Lanka related
Last updated on Fri Apr 21 09:08:57 EST 2006
Date: Tue, 1 Oct 1996 08:52:51 -0400 (EDT) From: Jagath Samarabandu To: lacnet list Subject: Re: Self Intro On Tue, 1 Oct 1996, Vasantha Saparamadu wrote: > I studied at Moratuwa University. > Bandu [Jagath] lectured us Computer Systems. Anyway, later > in the life I discovered that it was an interesting subject ;-) (Hi Bandu!) Gee Vasantha, thank you for that glowing tribute for my teaching prowess :) Bandu
Date: Fri, 18 Apr 1997 08:57:39 -0700 From: Thilaka Sumanaweera To: Kavan Ratnatunga Subject: Re: Do we need CRAP in CyberSpace Cc: lacnet list > Cyberspace or elsewhere, we as 'scientists' who believe in more > deterministic approaches have an obligation at least NOT to promote these > things, let alone trying to stop others from believing it. Deterministic? Science? If you believe Heisenberg, who after going to a Dansela on Vesak day said: "There aint no free lunch, burp!" (He was obviously refering to the fact that you cannot tell where the hell an electron is and how much stuff it has at the same time), science is not always deterministic. Thilaka
Date: Wed, 3 Sep 1997 11:35:41 -0400 (EDT) From: Prasad K. Dharmasena To: lacnet-nato list Subject: Rich Cake (fwd) ---------- Forwarded message ---------- Date: Tue, 02 Sep 1997 23:01:00 -0700 From: XXXXXX XXXXXXXXX To: Prasad K. Dharmasena Subject: Rich Cake Dear Sir/Madam can you please send an Email to me how to make Sri Lankan RICH CAKE. Thanks ---------------------------------------- I think it goes something like this .... you take poor cake and wrap it with a 1000-rupee note and a cellophane paper and ... viola ... you got rich cake. --pkd (first murunga and now this! Why me!! ;-))
From: Vasantha Saparamadu Subject: Re: Bandula and LAcNet To: Nimal Gamage Date: Fri, 15 Sep 2000 14:55:13 +1100 (EST) Cc: lacnet list Nimal Gamage writes: > >So to splice into what I said, when soc.culture.sri Lanka was formed it suddenly >became an open forum on Sri Lanka. Now anyone could post articles to it, >and every one and their grand mother did! Ofcourse it also became a very heated >battle ground where the sri lankan North issues were debated. There were some nice things about soc.culture.sri-lanka too. Prasad Dharmasena used to post an FAQ to soc.culture.sri-lanka. (Actually that's how I found out about SLNet.) He also regularly posted nice pictures of Sri Lanka to s.c.s-l. There was no web those days. We had to save those postings (which contained uuencoded gifs), run uudecode to extract the gif file and then view them using something like xv. Once somebody who wasn't familiar with uuencoded messages asked how to see the pictures from those postings by Prasad. Prasad replied, "cat the file on your terminal. Concentrate on a point 3 inches behind the screen. After a while you will begin to see pictures." Prasad once posted a picture called a postcard from Sri Lanka. Thilaka commented, "It reminded me the day when the transformer at Katubedda blew up". Bandu used to archive those pictures on his ftp site. He had everything except the above postcard on his site. I remember specifically requesting him to add it to his site. Just now I found those pictures archived on nilwala. Just to remind those old days, I have included that postcard below. (Well, if you can't extract the picture, just follow Prasad's advice.) - Vasanthapostcard.gif
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Date: Fri, 15 Sep 2000 09:29:35 -0400 (EDT) From: Nishantha Illangasekare Subject: Re: Bandula and LAcNet To: Vasantha Saparamadu > >Prasad once posted a picture called a postcard from Sri Lanka. Thilaka >commented, "It reminded me the day when the transformer at Katubedda >blew up". I never saw this before... :) ANd only Prasad could think of something crazy like this.. If you look carefully you can see the Ceylinco building in the distance!!!!
Subject: Oh ... Newsgroups: soc.culture.sri-lanka From: Sunil Koswatta Date: Fri, Jun 25 1993 3:41 am For some reason, I used to think that Asoka Bandarage is a man and Thilaka Sumanaweera is a women. It turns out that Asoka is a VERY beautiful women. On the otherhand Thilaka appears to be just another guy. Sunil ..
Subject: Re: Oh ... Newsgroups: soc.culture.sri-lanka From: Thilaka Sumanaweera Date: Fri, Jun 25 1993 6:45 am Sunil Koswatta writes: |> For some reason, I used to think that Asoka Bandarage is a man |> and Thilaka Sumanaweera is a women. It turns out that Asoka |> is a VERY beautiful women. On the otherhand |> Thilaka appears to be just another guy. |> |> Sunil .. |> Waddaya mean.."just" another guy? This confusion arises from a bug in the English language: there is no way to distinguish "a" and "a" sounds (see what I mean?).
Perhaps, messages like this may have led Sunil to think that Thilaka is a Thilaka not a Thilaka.
Subject: Chicken Curry From: Thilaka Sumanaweera Date: Tues, May 25 1993 3:24 pm Newsgroups: soc.culture.sri-lanka Sri Lankan Chicken Curry [ver 5.0.1] ------------------------------------ Ingredients: 1. 6 chicken thighs or 12 drumsticks (If you have a full chicken cut it into pieces of the size of thighs.) 2. Ground roasted chilli powder 3/4 tablespoonfuls. 3. Ground roasted Ceylon Curry powder 1 1/2 tablespoonfuls. 4. Turmeric powder 1 teaspoonful. 5. Black Pepper 3/4 tablespoonful. 6. Cinnamon 1/2 inch piece. 7. Garlic 3 cloves. 8. Cardamom 10 pieces. 9. Cloves 10 pieces. 10. Coconut Milk (cholesterol freaks: soy milk ok) 11. 10 Dill seeds. 12. 2 Big red onions. 13. Salt 3/4 tablespoonful. 14. Lemon or lime 1 1/2 tablespoonfuls. 15. Cooking oil (coconut oil is the best. corn is ok.). cholesterol freaks: canola (rapeseed) oil is ok. Method: Chop the garlic into small pieces. Chop the onions into pieces of 2 inch long. Wash the chicken pieces and remove the skin if you desire. Add turmeric, pepper, chilli powder, curry powder, garlic and mix them thoroughly with the chicken and leave it aside. Add oil into a pot and heat it up. Add the onions, cloves, cardamom, dill seeds, cinnamon and fry the onions until they are little bit brown. Don't forget to break the shells of the cardamom. When the onions are brown add the chicken and fry them until they look brown. Then add a cup of water, cover, reduce the heat and let the chicken cook. When the chicken becomes tender, add coconut milk until it covers the chicken. cook at medium heat for 5 minutes and add salt and lime or lemon. You can add these more or less according to your taste. Once the chicken is tender, you can serve it. Note: Sri Lankan Curry powder is different from Indian Curry Powder. If you don't have the former, you may use the latter.
Subject: Re: Chicken Curry From: Wijesuriya Pubudu Dayawansa Date: Thurs, May 27 1993 12:53 am Newsgroups: soc.culture.sri-lanka Many thanks to Thilaka Sumanaweera for posting the Gourmet version of Sri Lankan Chicken Curry. Here is another version. Chicken Curry [practical version for bachelors] *********************************************** Equipment: 1: One pickax 2: A hammer 3: A meat cleaver Pre preperation: Open the freezer compartment of your refrigerator. Be careful not to use too sharp an object to pry open the door. Use the pickax to dig through ice until you find some chicken. (If by any chance you don't find any chicken in there, run up to the nearest supermarket and buy a pound of the cheapest variety available. ). Use the hammer and the meat cleaver to seperate approximately half a pound of chicken, and throw the rest back into the freezer. Preperation: Find a suitable pot from the kitchen sink and clean it first. Throw in the chicken, and anything else that is available in the refrigerator, freezor, kitchen counter, or the dining table. For best results, refrain from putting dish washing liquid, raid and other roach killers, coffee, tea, ice cubes and coca cola . Use of a liberal dose of beer is recommended. Put the pot on maximum heat. Leave it alone for a while, and turn your TV on. Post preperation: Once you begin to smell burning food, run to the nearest supermarket and buy some milk. Put a liberal amount into the pot. Use the pickax to remove charcoal from the bottom of the pot. Your dish is ready for consumption. ******************************************************************** My employer has nothing to do with this recipe. During the preperation of this article, I have complied with the the terms of my employement which prohibits me from being within hundred yards from the food sciences department. ********************************************************************