In South Africa we have an organization that relies mostly on donations for funding. They receive a donation from a corporation of R50 000 (€5 000) per month. They need to raise R2 000 000 per year in order to function. So, this organization provides a small portion of that amount. A few weeks ago I was stopped and asked if I would please listen to an appeal. I started off by telling the young gentleman that I did not have money to donate. He did not want cash, what he wanted was for me to sign a debit order. They ask people to commit to donating a minimum of R50 per month and they use the corporate sponsorship to provide prize money to the people who sign up. To me, this is totally wrong. The people who donate will do so regardless of the possibility of winning money. Instead of putting up the R50 000 per month and trying to raise R2 000 000 they could bank R600 000 and try to raise only R1 400 000. This makes more fiscal sense to me. When I told the gentleman that I did not have the money to commit to this he told me that he needed 15 more people to sign up this month otherwise he would not meet his target and would not get paid. Herein lies problem number two. in my opinion. Instead of paying people to recruit donors, keep the money for what really counts. Once again, the people who believe in this organization and make use of it, will donate. I was quite affronted as I was made to feel bad that I am not in a position to give my money to him. But, I have a charity I support and to me they are more important.
Do you donate to a charity?
On coming home, the last thing I felt like was more complications. I was inspired to make a simple supper, and this chicken and mushroom sauce served with zucchini ribbons met the bill perfectly.
- 1 tablespoon olive oil
- 10g butter
- 100g mushrooms, sliced
- Salt and freshly ground black pepper for seasoning
- 50g lardons
- 2 chicken breasts, sliced
- 1 tablespoon crème fraîche
- 4 zucchini (baby marrows/courgettes), cut into ribbons
- Heat the olive oil and the butter in a frying pan
- Add the mushrooms and season and cook through
- Add the lardons and allow to release any fat
- Add the chicken and cook until done
- Stir in the crème fraîche and adjust the seasoning
- Serve over the raw zucchini
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