It is with regret that I am writing to voice my frustrations with regards to the ClimateSmart Home Service.
I initially contacted your call centre in November 2008 to make a booking. I was given an appointment for 17 February 2009. In early 2009 I received a call advising that the appointment will be re-scheduled to 20 February 2009. In February 2009 I received another call advising of a further need to re-schedule till 8 May 2009. On 7 May 2009 I contacted your call centre to confirm my appointment. At 4:30pm that same day I received a short message service advising of my booking time and not to miss the appointment. At 6:20pm I received a call advising that the service has now been cancelled. I was not given the option to re-book.
My family and I have a keen interest in reducing our carbon foot print and have now lost five valuable months in being able to monitor our electricity output and assist in reducing green house gases. During my initial call I was advised that there is only one contractor providing the service for my area. Considering the growth of the North Queensland region I find this totally unacceptable. Townsville is Australia’s largest tropical city and is with out a doubt going through an economic and population boom. If the aim of this initiative is to specifically help Queenslanders address climate change then why do I still not have, at the very least, a new booking??
As a full time worker and as a result of have to re-schedule on three occasions I would appreciate a new booking to be made on a Saturday in the near future. Also, as a consequence of any lost savings through the use of the wireless monitor I feel the waiver of the $50 fee would be appropriate compensation.
1 leek, sliced
8 (850g) chicken thigh fillets, cut into chunks
1 cup frozen peas and corn
1 bunch asparagus, roughly chopped
490g jar Golden Honey & Mustard Chicken Tonight
1/4 cup chopped fresh oregano
1 egg, lightly beaten
1 sheet frozen puff pastry, thawed
Preheat oven to 190°C. Melt butter in a large heavy-based pan. Add leek and saute 2-3 minutes until soft. Add chicken in batches and cook until lightly brown.
Stir in peas and corn and asparagus. Add jar of sauce and oregano and cook for 1 minute. Transfer mixture to an ovenproof casserole dish.
Brush edge of the dish with a little beaten egg. Lay pastry sheet over, pressing gently to stick to the dish. Trim edge, leaving a 1cm border. Brush top of pastry with egg. Pierce with a sharp knife to make 3 steam holes.
Bake for 40 minutes or until puffed and golden.
This is so yummm! I have gone off red meat so if you have any chicken recipes please share :)
Spray oil for greasing
300g (2 cups) wholemeal self-raising flour
3/4 tsp salt 270g carrots, coarsely grated
250g piece butternut pumpkin, peeled, deseeded, coarsely grated
100g zucchini, trimmed, coarsely grated
65g (3/4 cup) coarsely grated cheddar
2 tbs chopped fresh chives
125ml (1/2 cup) milk
3 eggs, lightly whisked
Combine wet ingredients
Combine veggies and flour
Fold the wet mix into the veggie flour mix
If you need some sweetness or just a nice little surprise add in a piece of choclate...in this case mint aero bar...YUM!
My cooking downfall is the greater. Knuckles hurt when grated.