Still Here.

Hi All

Just to let you know that I have not left the planet on a Quest or something stupid as that, actually I have been here at home busy fighting the SARS bullies who are trying to screw me for everything I have. Which is Bugger all anyway.

I have taking some photo's of the latest addition to our family, Aggie, she is a 3 month old Scottish Terrier with teeth from hell. To be politically correct her Registered name with KUSA (Kennel Union of South Africa) is and I shit you not:

AGATHA WINSTON OF STUMP

So I will get these onto the blog for you ASAP and have some great new recipes for you.

My blog will have even more once I return from the Islands (off to Mauritius on the 8th for a 40th birthday party for my pal, Paul Byrom and to meet up with some friends and have a ball.

Till then.

Have a Good One.

FRIENDS!!!!!!!!!

Hi All

I'll tell you something, there's nothing like being crapped on by your Friend's about being so slack at blogging to make you realise actually how cool it is to write something about nothing from time to time.

Thanks Eric Ole' pal for kicking me in the Deari Aire or however you spell it.

Yes, we had another great eveing of socializing with a couple of our good friends, yes I said good because you do get various degrees of friends with me, some good some just and some well say no more.

Saturday saw yours truly doing a Prime-rib that I think even the Yanks would be proud off. Gayle believe it or not made a great "jus" from the drippings of the meat and I added a few Yorkshire puds in for a variation and 6 or so bottles of red wine and Voila, a Magic Evening was had. Sunday had yours truly fending off a hang-over early in the day but after a good breakfast at Gecko's all was right as rain.

So Eric just to make you lus, that Afrikaans for "I am dying for that again" I am going to give away my secret of how I do such a great prime-rib and yes I will have to as Achmed The Terrorist would put it " Silence, I'LLLLLLL kill you fame" Kill you later.

Gary's Prime-Rib

1 Large prime-Rib, 3kg plus
Butter
Salt and pepper.

Method:

Important - allow the meat to come to room temperature before you start cooking.

Smear end of meat where cut by butcher with butter, almost like waxing a cheese.
Rub a little butter onto the rest of the meat.
Salt and pepper entire rib.

Pre-heat oven to 240 degrees celisius
When ready sear meat at this temperature for 15 minutes.
Remove from oven and let stand while oven temperature drops to 160 degrees Celsius.
Place meat in oven for a further 2 hours.
Remove from oven, cover with foil and let rest for 15 minutes before carving.
Roast will be Medium rare.

Enjoy with Friends.

Have a good one.