Billies

Having conquered boerewors, we recently decided it was time for another challenge. So after consulting quite widely we tackled the biltong frontier.

A nice piece of topside did the trick. For the majority of the meat we went traditional...... salt, pepper and a dash of coriander. We tried adding vinegar on a few small test samples as well.

A piece of string strung between the boiler and a stepladder made the perfect drying place in our somewhat cluttered garage. With the average temperature being below 10 degrees, there was little chance of the meat going off.

The South African version of watching paint dry!!

After a few days in the garage, the biltong was moved to the boiler room for the final drying phase. The verdict... well it could have done with a little more salt and coriander but on the whole, a good first batch. There will be more... many more. Our English friends remain unconvinced by biltong. "Are those rats hanging in your garage" was possibly the best chirp.

The Lord has been faithful in his provision. Gaylene has found work at a dental practice in Cambridge. Her immediate boss is a friend in the church, and the atmosphere at work is apparently infinitely better than her previous post. I've handed in notice at my company in London and will take up a position at a consultancy in Peterborough at the beginning of May. The main reason for the move is to cut down on the commuting time. My daily commute will drop from 3:10hours to 1:00 hour. Bring it on! So to celebrate these changes, last Saturday the four of us headed to Bangkok City, a Thai Restaurant in Cambridge. We got ourselves thoroughly lost but it was worth it. Happy times.