Thought this would be of interest, enjoy!

A Quilt of Dreams by Patricia Schonstein

Official Blurb:

Set in Grahamstown, South Africa, during the 1990s, at the height of political unrest and opposition to apartheid, this is the bittersweet story of two people whose lives intertwine without them ever knowing each other - one a heavy-drinking white man and the other the young daughter of a black activist. Reuben Cohen van Tonder's battle with unresolved grief and his search for hidden peace and Vita Marangxa's innocent resolve to remove the bad luck which has troubled her family for generations, climax together in a wondrous resolution of personal and national triumph. This tale captures the harsh and brutal realities of South Africa's past with its raw and sore racism, interlacing them with enchantment, tenderness, forgiveness and hope.

Reader Review:

Patricia Schonstein is a wonderfully readable author - not for her the difficult prose and philosophical abstractions of some of our other South African writers. You will be inexorably drawn into the lives of her remarkable characters and live, love, suffer and finally find resolution with them. You will love this book, a book that recalls our turbulent past, without being preachy or judgmental. Schonstein weaves a compelling story about people who become real and important to us, as do their sometimes achingly familiar lives. (Kate Turkington, 702 Talk Radio)

http://www.afsun.co.za/ (news about her)

How are you meant to leave the office in a way that won't be forgotten? Here are some ideas...

http://news.bbc.co.uk/1/hi/magazine/5164468.stm
:haha:

Thought of Tracy with a dubya when I saw this..

Howzit computer nuts..

Just a simple question really. How do you perform the multiple quote thingy in forum answers? ie quoting from multiple users and/ or threads.

Many thanks

howzit,

hope you all have a good little saturday today!

such lekker weather we are having this side, hope its good for the rest of you!

I wish the survey would show actual figures from recent financial years as opposed to future expectations. Does the newsroom know how many respondents to the survey there were?

In any case, it is great that there is optimism out there; now if only crime would decrease.

A tribute to a very old friend who taught me his recipe and has captured the tastebuds of many people over the years :thumbs:
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Best sushi: Grant Hawthorne

GrantÂ’s marinated and seared Tuna on Samphire

Y= 25
Ingredients:
4kg Loin of Tuna (Diced into 2” cubes)
Australian Rudder Fish is my recommendation
(Alternatives for this Tuna – use SASHIMI grade Tuna –
Big Eye or Yellow fin)

2 Tbsp Dijon Mustard
2 Tbsp Crushed Garlic
2 Tbsp Cracked Black Pepper
150g Pickled Ginger (roughly chopped)
2 Tbsp Chopped Chives
500ml Soy sauce
200ml Olive oil
300ml Lemon juice
200ml Mirin (Sweet Japanese Sake)
200ml Plum wine

Method:
Mix the marinade with a whisk, till the emulsion
forms. Pour liberally over the tuna, ensuring the
pieces are well coated. Refrigerate for a minimum of 3
hours (prior to use) and a maximum of 72 hours.
Drain the tuna from the marinade. Heat a pan till
smoking hot (high heat). Lightly grease the pan with a
little olive oil and flash fry. This does create a lot
of smoke and flameÂ… but itÂ’s necessary for the
flavours to be encouraged.
Serve immediately astride a salad, or if you require
something more substantial, a stir-fry of vegetables,
with Udon noodles or (when in season) some sautéed Sea Asparagus (Samphire)
Garnish with fresh lime wedges.

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The recipe encapsulates the Japanese term of Umame. The sweetness of the plum wine, the piquant flavours of the pickled ginger and the richness of the tuna loin, combine to create a tuna dish that can be simply eaten raw or flash grilled for added flavours.

The tuna should be deep in colour, preferably Sashimi grade and not targeting the endangered list. The Western Australia Rudder Fish would be my personal recommendation, for taste, visual impact, texture and flavour.

The serving style is simple, informal with a slight emphasis on stacking for height and visual appeal.

Over many years that I have served this dish, I have rarely given out the recipe, as itÂ’s a signature dish that IÂ’ve taken with me through all my kitchens both here and abroad. Recently I have given it out to a few people and had it published locally.

The recommended liquid accompaniment would be a simple Chenin Blanc or a light Pinot Noir.

A classic dish.. made with a little southern hemisphere influence

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Best Fish and Chips: Grant Hawthorne

Y= 15 portions
Ingredients:

Fish:
15 X 200g portions of Icelandic Cod (alternatives: Pollack or South African line-caught Hake, South African Kingklip)
Pea puree
1kg Petit Pois
100g Butter
250g Honey
200g Shallots
100ml White wine Vinegar
200ml Vegetable nage/ Stock
Salt and pepper to taste
Seasoned Flour:
3kg Double Zero flour
2 kg Self-raising flour
200g Aromat
200g Garlic Salt
150g Ground white pepper
Chips:
10kg Large Maris Piper potatoes, peeled
Salted water with bay leaves, for par boiling
Rapeseed oil for deep-frying

Method:
Pea Puree
Blanch the peas in boiling salted water. Refresh in an ice bath.
Sweat the shallots in the butter. Reserve to one side and allow to cool.
Place all ingredients in a blender and blend at high speed for approximately 7 minutes. Strain through a fine sieve.
When reheating the puree, add a little stock and a knob of butter and reduce till required consistency.
Seasoned Flour:
Sieve the flour and seasonings together. Mix well and ensure even distribution of flavours. Package into airtight containers for later use.
Chips:
Using the peeled Maris PiperÂ’s, cook in salted water (with a good flavouring of bay leaves) until just cooked. Drain and allow to cool.
Cut potatoes into ‘Chunky frites’ and blanch in the oil (225F) for approximately 8-10 minutes until slightly coloured. Drain on absorbent paper and allow to cool.
For service, cook the portion (approx 250-300g) of potatoes at 300F until crispy and golden. Season with table or Maldon salt and serve immediately.
Fish:
Pin bone the fillets of white fish, being careful not to damage the flesh. Pat dry with a tea towel. Reserve to one side in the fridge.
For service, place the portion of fish in the seasoned flour, and coat thoroughly. Pat gently to remove excess flour and deep fry (325F) for 4-6 minutes until cooked.
Serve immediately with the chips, pea puree and garnished with fresh lime and lemon wedges.

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The simple classic dish of fish and chips is enhanced by the bittersweet flavoured pea puree. The triple-cooked chips are inspired by the recipe from the Fat Duck in Bray.
The pea puree is a take on the Northern England inspired mushy peas and is a classic combination of fish, chips and peas. It has the flavour of peas, with an undercurrent of sweet and bitter. Remarkable colour and stunning visual effect.

The seasoned flour is a simple, lighter way of coating the fish, prior to deep frying, avoiding the heavy versions of batter.

The main ingredients of fish are sourced primarily for their sustainability.

The serving style is simple and classic in presentation.

Most guests have thoroughly enjoyed the lighter version of deep fried fish and chips and a few have been forward enough to ask for and receive the recipe for the pea puree.

The wine recommendation would be a good Chardonnay with buttery overtones or a simple Sauvignon Blanc, with aromatic overtures.

Something you might want to try at home instead of the usual rubbish you buy that's processed.
Ask your butcher to mince the beef on a coarse setting, so you can get the 'mouthfeel' when it's cooked.
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Best burger: Grant Hawthorne

Y= 15
Ingredients:
Patties:
2 kg Coarse ground beef mince (A mixture of 28day aged Scottish fillet, rump and sirloin)
500g Diced onion
5 Whole large eggs
40g Ground sweet paprika
30g Cracked white pepper
40g Maldon salt
10g BBQ spice
30g Chopped mixed herbs (basil, thyme and marjoram)

Other (per portion):
1 thick slice of vintage Cheddar cheese
1 slice of grilled Pancetta
Mixed lettuce leaves
Mayonnaise
Sliced Gherkins
Sliced vine-ripened plum tomatoes
Homemade red onion chutney
Toasted sesame seed bun

Method:

Mince the beef using a coarse setting.
In a mixing bowl, place all ingredients. Mix together with the ground beef until evenly distributed.
Portion out into 180g patties, shape and leave to set in the fridge for 2 hours.

Remove burger patties from the fridge, brush with olive oil and char-grill until cooked through.
Place the piece of Pancetta on top of the patty and cover with the vintage cheese. Grill under the salamander until melted and slightly brown.
Assemble the burger ‘open style’ with the base having the lettuce, tomato, gherkin, onion and burger patty with grilled cheese and Pancetta. The lid is spread with a little mayonnaise.
Garnish with a sprig of thyme or marjoram.
Serve with hand-cut triple cooked chips on the side (optional)


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This simple burger is enhanced by the saltiness of the Pancetta and the comfort of melted vintage cheddar.
The char grilled flavours will be enhanced by the sweetness of the red onion chutney and offset by the tanginess of the gherkins.
The prime ingredients are the Scottish beef and the local vintage cheddar.
The style of serving is simple, informal and ‘open’ in presentation.
The feedback from customers is very positive – several have begged and received this, my personal recipe.
For liquid accompaniment, a decent lager/ German Weiss bier or a hearty glass of red – Australian Shiraz would be my recommendation.

Howzit all, long time no see,hear or smell

Anyone out there know of any South African looking to be a player coach (backs coach if possible) for a team up north? Must be of a fairly good standard, accommodation a job and perks offered. The team is about 5 leagues below the premiership.

ALSO if u guys know of any players (in UK or SA)that want to play , accommodation and jobs can be organised,the guys just have to get here

Finally my club have seen the light and want some Saffers playing for them :worthy:

Thanks guys!.....busy busy busy back to work !

One morning the husband returns after several hours of fishing and
decides to take a nap. Although not familiar with the lake, the wife
decides to take the boat out. She motors out a short distance, anchors,
and reads her book.
Along comes a Game Warden in his boat. He pulls up alongside the woman
and says, "Good morning, Ma'am. What are you doing?"

"Reading a book," she replies, (thinking, "Isn't that obvious?") "You're
in a Restricted Fishing Area," he informs her.
"I'm sorry, officer, but I'm not fishing. I'm reading."
"Yes, but you have all the equipment. For all I know you could start at
any moment. I'll have to take you in and write you up."
"If you do that, I'll have to charge you with sexual assault," says the
woman.
"But I haven't even touched you," says the game warden.
"That's true, but you have all the equipment. For all I know you could
start at any moment."
"Have a nice day ma'am," and he left.

MORAL: Never argue with a woman who reads. It's likely she can also
think.