Another masterclass by our two good friends who have many years experience producing meals “off the grid” in the African Bush (Addo). This time it is cooking ribeye steak using a Cobb gas cooker. No coals to clean up. Instant heat. A mouth watering result!
Please scroll down. There are 7 pictures.
Thanks again to our two good and very “bush smart” friends.
The African bush in the Addo Elephant Park in South Africa, suddenly became silent. It was the silence of expectation. It was the silence of respect. The elephant family was waiting, tenderly surrounding one of its female elephants. The gift of new life was coming. And then it happened. A baby elephant was born. Let all the African Bush trumpet with joy!
There are 2 pictures. Please scroll down. Thank you.
How privileged we humans are. We did not see the actual birth but we did see the family cherishing and protecting the new born. The first picture shows the family protecting the baby. But where is the baby elephant? Look to the right of the young elephant. The tiny elephant could not walk properly and was still pink in places.
The last picture is of the baby staying close to what can only be its mother.
Words cannot describe how grateful we are to have been close to such a joyful occasion in the glory of life,
To God be the Glory
Thanks to our two good friends who made this viewing possible.
A beautiful flowers arrangement made with sea shells and a dab of green paint. This stunning work of art was created by my good friend’s late mother. It shows what is possible when the beauty of nature meets wonderful creative talent.
My name is Indy. I am a German Shepherd. We have just been lucky enough to watch a master class in “off the grid” cooking. It was given to us by two good friends who have cooked this way for years on safari in Southern Africa. The meal was roast deboned lamb with roast potatoes and vegetables.
Here is how they did it,
Please scroll down. There are 9 more pictures below.
A cob is used for cooking. The brickets are heated for about 30 minutes. There is a moat around the brickets. Red wine is poured into the moat. The fumes from the red wine mix with the juices of the lamb as it roasts. The appetising aroma is mouth watering!
The deboned lamb is placed on the grid.
The lid of the cob is put on.
Parboiled potatoes are fried on this gas burner – the potatoes come out gold and crispy. The peas and carrots are boiled in water.
After about 90 minutes – ready to carve.
Carving like aknife through butter.
Ready to dish up, give thanks and start lunch. Look at those potatoes. That is mint jelly in the bottle.
Below is the product of the Master Class.
Cooked off the grid.
Very impressive and delicious.
“Did I get some of that juicy roast lamb? Yes. I made sure of that!” – Indy
Thanks to our friends for a great meal.
PS Our friends pointed out it would have been easy to make gravy by mixing gravy granules with the boiling water in which the vegetables were cooked.
This picture shows two South African white eyes leading by example by obeying the social distancing rule for white eyes (one inch). They are drinking sugar water. White eyes and their close relatives are small little birds found all over the world.
This picture was taken late this afternoon in Port Elizabeth by a good, long time friend of mine. He is a great lover of wildlife and has gone on safari many times, not only here in South Africa, but also in Namibia, Botswana and Zimbabwe.
He is going to send me some more pictures of wild life and also some pictures of very interesting places he has visited, often way off the beaten track.