Rachmaninoff

Hmm, don't think it's always as clear-cut. Worth a read http://www.sportsintegrityinitiative.com/demonising-justin-gatlin/

Oh man, my kingdom for a Big Green Egg!

Worth a watch (if you've got netflix) and beautifully shot.

Must say, if I'm braaing a good, aged steak I don't want any sauce. Some salt, some cracked black pepper, that's me done...

Ek moet se, ek probeer hard... Ons maak ons seuntjie (hy is nou 'n jaar-en-'n-half) tweetalig groot. Ek praat slegs Afrikaans met hom en my vrou praat slegs Engels. Ek probeer dus maar so suiwer moontlik praat as ek met hom gesels. Dit is ongelooflik om te sien hoe kinders reeds op die ouderdom albei tale kan verstaan.

Toe ek nog op skool was, was daar 'n tannie wat vir so paar weke in die snoepie kom werk het. Een van die seuns vind toe uit dat sy 'n jaar of twee tevore op Noot vir Noot was en offer sy hele pouse op (dit was 'n besige snoepie...) om in die ry te staan net om vir haar te kon vra "Hoe lyk dit met drie note?" toe hy voor kom.

Net as jy "foute"verkeerd spel.

Made me think of this: On the day of that storm we were one of only two companies that rocked up for work in our entire office block. Needless to say, there wasn't much happening, so we took a drive. My colleague snapped this on signal hill.

Nice! As far as useless info goes, that's pretty nifty!

And this is a side-by-side Marc Newson did for Baretta a year or three ago: https://www.dezeen.com/2014/11/14/marc-newson-486-shotgun-beretta/

Man, those shotguns are purdey!

Had a quick squizz. Very cool! But at R1440 for a jersey at the current exchange rate – yikes! Might be tempted to drop +- R300 on these though

Oooh... Black sheep do make a mean kit! Lucky you!

Second episode was even better than the first I thought...

Gotta love Rick Stein! Missed an opportunity to go to his The Seafood Restaurant last year

I also enjoy cooking a pork belly. Have experimented quite a bit with various ways of getting the crackling just right. The one that I've found to work the best, requires a bit of elbow grease but goes as follows: Pat dry the skin and then pierce (quite literally) hundreds of holes through the skin, but not into the meat. Use a thin skewer. I've found that making close-together scores vertically from one end to the other works as well. Then you place the belly on a sheet of heavy-duty foil, big enough to allow you to fold up the sides, covering the meat but leaving the skin open. Pack onto the skin a 1cm layer of course salt and pop it into the oven at 180 for 3 hours. Take it out, scrape off the salt and take off the foil. Put your oven on grill and finish the belly underneath for another few mins. Just be sure to keep an eye on it at this stage.

I used to swim quite a bit. Never was one for anything longer than 400m though. Then I met a mate of a mate who planned to swim from New York to London this year. Not sure if he ended up getting the financial backing to do it. http://www.newyorktolondonswim.com/swim/

Ditto! Dangerous thing this having them at the bottom of our office building...