Weekend of writing, socializing and birding

The weekend was rather packed with work, socializing and relaxing. Theresa, (mine manager, Borrie's wife) who's been visiting for a week, flew back to South Africa this morning. I decided to send high resolution photos for my two articles with her. She'll post them in Johannesburg this week. I spent Friday and the whole of Saturday copying, editing and captioning photos which I later burnt onto two seperate discs. I managed to finish at about 4.30 on Saturday afternoon, placed them in an envelope, attached South African currency for postage, and took it next door to Theresa .  

Hoping to ripen lemons which I pick from a tree in my garden, I have them lined up in an east-facing window in my kitchen. I love the different shades and textures of green and decided to photograph it

On Saturday night Nico and Sue invited the expats to the Guest House for a braai (South African barbeque). Chef Wheatcliffe and assistant-chef Caro put on a fine spread of salads, garlic bread, a vegetarian quiche and a selection of grilled meat. It was good to unwind with friends and for Theresa to get to know the other people on camp.

On Sunday morning, Grant and I went birding. We tried a different route and we weren't disappointed. 

Apart from a variety of birds, we spotted a lifer (more about these later this week) and learnt something new about the White-bellied Go-away-bird. We saw four of these birds in a tree above the road. One flew down to a muddy puddle in the road ahead of the vehicle. When I downloaded the photos, I noticed that the bird I'd photographed in the tree had a dark-coloured bill and the one on the road had a pea-green bill. Checking up on my Birds of Africa book, I read that the male has a black bill while the female's bill is green.

White-bellied Go-away-bird male (black bill) 

The White-bellied Go-away-bird, female (green bill)

A different photo

Back home I made lunch (roast and vegetables) and a dessert. I decided to make a different pudding from the previous few weeks. A Bread-and-butter pudding. Years ago I learnt to make this dish  from Grant's paternal grandmother, Nan. Four decades on I still use the same recipe although I added a sauce which makes this dessert dizzyingly sweet and rich.

Nan's Bread-and-butter pudding

Nan's Bread-and-butter Pudding

Serves 4 - 6

Spread 8-10 slices of stale white bread with butter and apricot jam (I leave the crusts on)

Place face-up in an oven proof baking dish

Sprinkle a handfull of raisins on top

Beat together 2 eggs and 2 cups of milk

Pour over the sliced bread

Bake at 180 for 35 - 40 minutes until crispy (It should rise up)

Meanwhile melt 250g butter and a cup of brown sugar

Add 2 tablespoons of water and 1 teaspoon vanilla essence

Remove pudding from the oven and pour the sauce over it
Serve hot with cream or ice-cream

Enjoy your week, everyone!