In my youth I experienced a car accident at high speed whilst driving my Dad’s Audi A4 1.8T. I hit a wall at around 120kph and was saved by airbags and the quality of the car. It wasn’t funny at the time and I was thankful I didn’t hit another car but since then I have been very aware of how important it is to know how to handle a car at high speed.
Earlier this year, I took ownership of a Golf 5 GTi. (my other girlfriend). The handling in the GTi is phenomenal, it sticks to the road and goes through corners like it’s on rails. It’s a lot of fun, pretty much every other Golf 5 Gti, Subaru, ST, S3 you see on the road is immediately up for a dice. (Not something I was used to before)
In August, Jackie’s friend Nicholas Slabbert (who used to race at Killarney) forwarded me this flyer:
I knew about these courses but last time I checked they were based in Gauteng. They were coming to Cape Town continue reading »
I like making food that I can spend 15 minutes on and then leave for 1 or 2 hours while I get other things done. The Lamb Shank recipe and this one are exactly that. This chicken curry recipe will serve 3-4 people and is good for the next few days if refrigerated. Jackie is obsessed with this curry She makes top quality Basmati rice to go with this but I haven’t included that recipe as you can have it over any rice or even mash or toast.
I am not a huge fan of Corvettes but after watching this, I am tempted to visit their website. This video, recently released by General Motors, shows you how it performs at the hands of a pro around the 20.8km Nurburgring. The time was 7 minutes 26.4 seconds: NOTE:If the video says ‘No longer available, just refresh this page a few times until it works.
The driver was Jim Mero and he was driving the 2008 Cheverolet Corvette ZR1 which looks like this: continue reading »
We booked to go on the Independence of the Seas in May 2007 so we had been waiting for our departure date of 25 May 2008 for a loooong time. I had also decided around December 2007 that it was time I took the next step (engagement) with Jackie and my relationship. Because we were going on the trip, I thought I may as well wait and make it a little more special by asking her overseas. I wanted to surprise her so everything was top secret, not even her family knew at this stage.
I enjoy cooking, it’s something that relaxes me. I can forget about the code and focus on creating something else.
On the boat we ate quite a bit of ‘Angus’ Sirloin, I also had it a few times in the UK – seems Sirloin is a more popular cut up north. I have never been a fan of pan-fried steaks having grown up around braai’s but they managed to get it tasting pretty damn good. So the other day Jackie and I were shopping and I grabbed a 2-pack of ‘matured sirloin’ (from Superspar @ Paddocks) which looked pretty good. I also grabbed some red onions, red wine and watercrest. I set out making my first pan-fried sirloin. I fried the steaks in a hot pan with a little oil and when we sat down to eat, the steaks were appalling. It was actually one of the worst steaks I had ever eaten and I was horrified that I had produced it. The only other pan-fried steaks I had attempted were rumps and those seemed to come out okay? So what went wrong? How could I have totally destroyed this cut of meat? I had to get this right. continue reading »
