How To Cook

(I might write a book)

Open your wine; make sure its enough; check the label; must be a good wine, not a great wine, but a good wine – 13% minimum; 14% is obviously better.

Always cook with red wine, taking care not to get any on the food.

Peel and cut a potato into four; Peel and cut an onion into four; Rotate them in a microwave.

Cut a pork chop into small cubes. Be guided by your superstitions here, use another animal or tofu or soya or kale if you have to, but for best results, stick to what I say: Cut a pork chop into small cubes.

Cubes into a pan with yesterdays pan fat; fry till browning.

Add salt.

Add potato and onion and brown. Brown the stuffin the pan, nê.

Add some cloves of garlic, peeled and chopped.

Add salt.

Put a lid on it. I often say that when people are gaan’ing aan like this: Put a lid on it. Another favourite saying when my gast is flabbered: Dis my gat se deksel.

Chop up some spinach and green beans. The spinach I bought off the back of a bakkie downtown. R10 a bunch, dark green, delicious, did wonders for me – whatever dark green leaf vegetables are meant to do for you? It did it for me. Mainly, leaves me (geddit? leaves me . . ) with lots, cos the kids turn up they noses.

Did I mention this is a recipe for one bachelor whose kids would rather die of hunger than eat this stuff?

Steadily add wine and I find it helps to imagine your favourite TV chef while cookin’.

So imagine your favourite chef . . . No, its Nigella.

Which reminds me of the inimitable Barks who every holiday would cackle Haw Haw Haw Haw! After asking the question (again) and providing the answer:
Where is Friderichs going these holidays, hey, hey? He’s going to Nigel. Haw Haw Haw Haw!

So Naai-Gella Awesome it is.

Keep lifting the lid and then at the right time toss in the chopped up spinach and green beans, never forgetting to keep steadily adding wine. Careful not to slosh any onto the food.

Add salt and a big knob of butter for the last round. Put a lid on it. The right amount of salt is the amount that makes it taste best. Did I mention this is health food? It is. Mental health.

Then eat it accompanied by sufficient more red wine. I actually licked the plate.

The 1812 overture was belting out in the background with real cannons. I hope they scared the neighbour’s incessantly-barking mongrels.

~~~oo0oo~~~

gaan’ing aan – blah blah; fit a cork

dis my gat se deksel – literally, that’s my arsehole’s lid; blow me down

bakkie – small pickup truck

~~~oo0oo~~~

Other domestic chores included cutting down a big Australian Bottlebrush tree

. . and putting its flowers in one of Aitch’s old vases as a requiem:

– who is A Kirk? She made the vase –

~~~oo0oo~~~

Published by bewilderbeast

It's about life, marriage, raising kids, paddling rivers, travel in Africa . . . re-posting thoughts written over decades - at random, I'm afraid.

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