Ok. I'm hopelessly addicted to macheist now... I don't want to ramble on too much about it for now, but suffice to say, they're giving me lots of cool software (like 1Passwd), and make me chase a mad monkey around the internet. Wierd, fun, and very interesting.
Anyone wanting an invite (it's been invite-only for a while now... dunnow if they've opened it up yet or not), must just lemme know.
Thursday, November 23, 2006
Friday, October 20, 2006
Return of the Mac
Finally. My mac has returned from the dead. A new hard drive, which came with OSX Tiger installed (I had panther running before). Unfortunately, i seem to have lost a bit of data, a few programs that I've mislaid the installation discs for, and all my settings. However, it is SOOOOO much faster than before. Thank goodness.
Yah, well, that's most of the news that's fit to print for now. More to come soon, now that i've got my trusty titanium laptop back in daddy's arms.
Finally. My mac has returned from the dead. A new hard drive, which came with OSX Tiger installed (I had panther running before). Unfortunately, i seem to have lost a bit of data, a few programs that I've mislaid the installation discs for, and all my settings. However, it is SOOOOO much faster than before. Thank goodness.
Yah, well, that's most of the news that's fit to print for now. More to come soon, now that i've got my trusty titanium laptop back in daddy's arms.
Monday, September 11, 2006
Saturday, September 02, 2006
Just a quick glimpse at what I'm cooking up for the next Match Made in Heaven.
Roasted Red Pepper & Tomato Soup with Black Pepper Chevin & Herbed Croutons
Char-Siu Glazed Salmon on Asian Vegetables
Biltong Flavoured Springbok Loin on Butternut & Potato Cakes with Beetroot Jus
Sweet Basil & Ricotta Tart with Balsamic Reduction
Chocolate & Cherry Terrine Slice with Frangelico Chantilly Cream
For those of you not in the know, the MMiH is a 5-course (well, duh) tasting menu, accompanied by 6 bottles of wine (this month, Newton Johnson will be supplying the wine). Tables sit in groups of 6-10, and decide as a team which wine goes best with which course. The team must then suggest what to serve with the remaining wine. The team that most closely matches the winemaker's choices wins the best prize, although usually all the teams get at least a token prize (usually more wine...).
Also, I must thank my former teacher, Chef Garth Stroebel, for the springbok recipe, which I have unabashedly stolen (although I've tweaked it to avoid utter plagiarism) from his cookbook. Having been at the college when he cooked most of those dishes, I can pretend he taught me personally. Anyhow, he told me to steal good recipes whenever I could, so I'm taking his advice, as well as his recipe.
Roasted Red Pepper & Tomato Soup with Black Pepper Chevin & Herbed Croutons
Char-Siu Glazed Salmon on Asian Vegetables
Biltong Flavoured Springbok Loin on Butternut & Potato Cakes with Beetroot Jus
Sweet Basil & Ricotta Tart with Balsamic Reduction
Chocolate & Cherry Terrine Slice with Frangelico Chantilly Cream
For those of you not in the know, the MMiH is a 5-course (well, duh) tasting menu, accompanied by 6 bottles of wine (this month, Newton Johnson will be supplying the wine). Tables sit in groups of 6-10, and decide as a team which wine goes best with which course. The team must then suggest what to serve with the remaining wine. The team that most closely matches the winemaker's choices wins the best prize, although usually all the teams get at least a token prize (usually more wine...).
Also, I must thank my former teacher, Chef Garth Stroebel, for the springbok recipe, which I have unabashedly stolen (although I've tweaked it to avoid utter plagiarism) from his cookbook. Having been at the college when he cooked most of those dishes, I can pretend he taught me personally. Anyhow, he told me to steal good recipes whenever I could, so I'm taking his advice, as well as his recipe.
Thursday, August 31, 2006
My Best Brother.jpg
Oh, look. It's my big brother, Josh. Today is his birthday, so here's a happy birthday blog for you.
HAPPY BIRTHDAY, JOSH!!! You're about a third of the way to a hundred. Fabulous. (He looks pretty good for a third of a centarian, no? Babyfaced, even.)
A little earlier this month, he flew all the way here to Cape Town to be my best man (well, half of my best men, anyhow), and what a sterling job he did. He actually stayed awake for my (highly embarassing) bachelor's party (unlike the other half of the best men), made a fantastic (also, highly embarassing) speech (unlike the other half), and generally reminded me of what brotherly love is.
He's a champ.
He's also a musician, an artist, a computer geek, a softball star, the owner of a space kitchen, 2 great cats, and more records than you can shake a pointed stick at. Did I mention that he looks great in a tux?
Unfortunately for all you ladies out there, he's also taken.
Anyhow. That's my brother. Happy Birthday to him.
HAPPY BIRTHDAY, JOSH!!! You're about a third of the way to a hundred. Fabulous. (He looks pretty good for a third of a centarian, no? Babyfaced, even.)
A little earlier this month, he flew all the way here to Cape Town to be my best man (well, half of my best men, anyhow), and what a sterling job he did. He actually stayed awake for my (highly embarassing) bachelor's party (unlike the other half of the best men), made a fantastic (also, highly embarassing) speech (unlike the other half), and generally reminded me of what brotherly love is.
He's a champ.
He's also a musician, an artist, a computer geek, a softball star, the owner of a space kitchen, 2 great cats, and more records than you can shake a pointed stick at. Did I mention that he looks great in a tux?
Unfortunately for all you ladies out there, he's also taken.
Anyhow. That's my brother. Happy Birthday to him.
Tuesday, August 29, 2006
Bernard Portrait
Meet my friend Bernard. He's a STAR.
I bet you wish you were as good a toastmaster as mister Bernie. You wish you could DJ as well, you wish you could cheat at cards even half so well. Unfortunately, you can't. Don't cry. It's a high bar to go for. Mebby set your sights a little lower. Try Superman, for instance. Try Superman, drunk, in Opium (wearing a mask, to conceal his identity), perhaps.
Ok, so maybe not. Maybe that is also a bit of a high bar. But anyhow, you should know that Bernard and Superman are cool. Uber-cool.
Nuff said.
Know who else is a star is Carmen. She took the photo. And the bouquet.
The stars are in alignment.
I bet you wish you were as good a toastmaster as mister Bernie. You wish you could DJ as well, you wish you could cheat at cards even half so well. Unfortunately, you can't. Don't cry. It's a high bar to go for. Mebby set your sights a little lower. Try Superman, for instance. Try Superman, drunk, in Opium (wearing a mask, to conceal his identity), perhaps.
Ok, so maybe not. Maybe that is also a bit of a high bar. But anyhow, you should know that Bernard and Superman are cool. Uber-cool.
Nuff said.
Know who else is a star is Carmen. She took the photo. And the bouquet.
The stars are in alignment.
Friday, August 25, 2006
Cheese
Back from my honeymoon, chilling on the couch with my wife and my cat, I thought I should start another blog. Perhaps, I'll even write for it sometimes. One can only hope.
Hopefully, Tam will kick me until I do. I'm also setting one up for her, cos she REALLY should have a blog.
I'll post her url when it's all set up, until then, you should go and find geuszey and tammy d on flickr, so you can see our pics. The honeymoon was great, although the food could've been better. Perhaps I'm spoiled and maybe even a bit snobby about food... but usually I'm the guy that can (and will) eat ANYTHING. but I wasn't particularly interested in about half the food at the resort... take for instance, the cheese. I LOVE cheese. Almost any kind of cheese, really. I like a good blue cheese; the stinkier, the better. I dig a good sharp cheddar, something that really punches you in the tongue. But this cheese they put on the dessert table (everything was buffet)... eesh. this cheese. It looked like a beautiful, aged gruyere - little holes, firm texture, perhaps a bit crumbly. Imagine my dissappointment when I took a nibble, and tasted ... hrmm, how do you describe it? spoiled bats milk? dusty urine? Ugh.
Add to that: dried out shrimp popsicles, fish biltong, sour orange juice, anaemic eggs, and doughy croissants...
ah, well. Otherwise, things were great.
More tales to come... and some photos.
Hopefully, Tam will kick me until I do. I'm also setting one up for her, cos she REALLY should have a blog.
I'll post her url when it's all set up, until then, you should go and find geuszey and tammy d on flickr, so you can see our pics. The honeymoon was great, although the food could've been better. Perhaps I'm spoiled and maybe even a bit snobby about food... but usually I'm the guy that can (and will) eat ANYTHING. but I wasn't particularly interested in about half the food at the resort... take for instance, the cheese. I LOVE cheese. Almost any kind of cheese, really. I like a good blue cheese; the stinkier, the better. I dig a good sharp cheddar, something that really punches you in the tongue. But this cheese they put on the dessert table (everything was buffet)... eesh. this cheese. It looked like a beautiful, aged gruyere - little holes, firm texture, perhaps a bit crumbly. Imagine my dissappointment when I took a nibble, and tasted ... hrmm, how do you describe it? spoiled bats milk? dusty urine? Ugh.
Add to that: dried out shrimp popsicles, fish biltong, sour orange juice, anaemic eggs, and doughy croissants...
ah, well. Otherwise, things were great.
More tales to come... and some photos.
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