Irenenenene

Little did I know that my day would be so in God's power yesterday. I went to work as usual and put in the required hours. Then I left for a fitting in Tokai (Capetownians will know...). I left at four so that I would nor get stuck in traffic for an hour and a half. The fitting was at 6. Knowing that I would spend about an hour waiting for the lady to get home, I prepared myself by working on the library system on my laptop in the car. It seemed to go quite quick and I still had about 30 minutes left to hang around, doing nothing. The radio was good company and so I waited. Lo, and behold, she arrived early from work and we could do the fitting pretty fast. (Intervention no1) On my way to another friend (whom I had made an appoinment with) I missed the turn-off, because I don't usually come from that side and had to drive all the way to Bishopscourt before being able to turn around (Intervention no 2). At my friends, I got fed (Intervention no 3) and with good company and good ...

I tried a new recepie last night that I wanted to try out for years (actually since I got the book way back when...). Man, did I have a feast. Went down really well with a glass of red wine. Don't let the fact that it is vegetarian put you off. Carrot and oats bake: 300g carrots 60g oats 90g (6 Tbsp) Butter or Margarine and a little for the ovenproof dish 2 Tbsp of Milk (I think it needs to be more, but try it like this anyway) 2 eggs 120g flour 1 Tbsp fresh Oregano (I did not have, so used 1 1/2 Tbsp of Fish spice) 20g Baking Powder Salt and pepper to taste Preheat the oven to 180 Degrees Celsius. Let the butter melt in a medium pot and steam the carrots and oats for about 10 minutes in the butter while stirring regularly. Let mixture cool. Heat the milk in a small pot (this I found strange, since you only have 2 Tbsp full, heat it anyway). Combine the egg, flour, oregano, milk and baking powder, salt and pepper to form a smooth dough. Pour into the oats and carrot mixture and mix...