And there goes Jessie’s today! She and her family are looking forward to the fridge and the microwave.
Now they can feed themselves and I’m free to roam! Our household goods divided fairly for the kids to start their own new lives. Yay! Fingers crossed.
Life without a fridge – first time since forever – and a microwave should be interesting. First meal: Starter, a packet of peanuts & raisins; Main, a camping sachet of three bean salad, crisps and freshly fried home-made potato chips with salt and braai spice. Washed down with a wee bottle of Vergelegen Reserve Merlot 2015 – a gift from Coo Evans. Yum!
Always cook with red wine, taking care not to spill 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. Gulp some wine.
Add potato and onion and brown. Brown the stuffin the pan, nê.
Add some cloves of garlic, peeled and chopped.
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.
gaan’ing aan – blah blah; fit a cork; put a lid on it
dis my gat se deksel – literally, that’s my arsehole’s lid; blow me down
bakkie – small pickup truck
disclaimer: Written after consuming the aforementioned wine.
Other domestic chores included cutting down a big Australian Bottlebrush tree – or one of its trunks, at least.
. . and putting its flowers in one of Aitch’s old vases as a requiem:
Plaintive request from a colleague whose new practice name was challenged by – let’s politely say misguided – colleagues who claimed to have registered the same name before – even though they had never used it, nor had any use for it:
Please come visit me if Classic Eyes puts me in jail … I have my name reserved and they say they have the name reserved ….
I’ll paint a box of wine brown and pretend its my briefcase – then I’ll “forget it” in your cell.