SOUP KITCHEN SATURDAYS

20th August '11. The Park behind the parking lot, by Capital lounge. Keyes ave. Rosebank. Please bring any donations etc. From 12h00-14h00. Many thanks!

LET'S FEED THE NEEDY AND NOT BE GREEDY!

Bisous tous les jours!

Queen Ipel of the Universe/ GlassTableGirl x

Man Eater and Promiscuous Girl


It is in my firm belief that everybody should identify a solid wingman in their lives. Having a wingman is one of the most essential elements of life and you can either choose somebody who is incredibly talented in this department or lose out on the Rock Star game.  All my life, I have been surrounded by the most elite of wingmen or 'wingwomen' as some of you like to say... Personally I think there are some words in the English language that can be left in the masculine form.(Just a thought)

My wingmen have always been on top form. The general citeria, for my wingmen goes as follows:

1) Make sure you are both able to drink Tequila
2) Make sure that you come in one car, so that none of you is left behind (Unless otherwise agreed upon)
3) Always make sure that you have a set time, to leave the party-generally you will push this by an hour or four
4) If the girl or boy you are interested in, is actually attracted to your wingman.

DO NOT BE BLEAK. Let him/her take one for the team.
5) Make sure your wingman has excellent peripheral vision.

ALL OF THEM MEET THIS CRIETERIA: From Botshel, to Noma, to Chouch, to Masings, to Muse, to Mogwants and Thabangalang.

As long as all of these requirements are met, you are definitely sure to have a ball of a time, no matter if at a club or a dinner for four.
Maybe tequila can be skipped if you are at a dinner? MAYBE?

Anyway, one of my favourite wingmen is definitely my third sister, none other than the original 'Man-Eater', Rorisang Motuba (I call her Rogsie). Wow, if there is any woman who knows how to lay down the mack, it is definitely her. She is ALWAYS ON THE PROWL, which is the best, because... Well so am I
She refers to me as 'Promiscuous Girl'... Do not ask me why, because... Just by the way, these names probably stem from the face that we are both in love with Nelly Furtado
So before you jump to conclusions... You should think about it, take a second.

She is an up and coming actress who has this abillity to charm anyone. WATCH OUT!

Rogsie is one of my inspirational sources in the kitchen. She is an amazing chef in her own light and definitely shuts my food down. When I grow up, I want to cook like her. When we were younger, I remember her breakfast dishes being one of a kind and to this day, she has never failed to please my mouth.

I am so happy to be able to have such a strong force in my life. She keeps me in check, where possible (As all my sisters do). Even though she is so far away I carry her be my side all the days of my life. Wow this is getting emotional.

So when we were in high-school... Or some time back in our earlier years, Rogsie and I would always challenge each other (subconciously) in the kitchen. I rememeber one day she came home from varsity... Hmmmm, the details and time may be slightly sketchy... This might have been during our heavier drinking days... Things were a bit blurry then.

Anyway, she came home one day and said 'Ipel, do you want an egg special'. My response to her was 'What the frick is an egg special' Et voila... Jizzfest in my mouth! BOOMSHAKALAKA!

Ever since that day, we have eaten countless amounts of egg specials... 'Egg whites only please!' I keep thinking to myself how amazing it will be when we have both made it in our international careers. WOW, it is going be even more special because we are already at an all time high.

One day, when we are constantly 'BALLLIIIINNNN'... You'll hear nothing but the swish of the net, because we are indeed straight shooters. Well, baby boo, this one's for you and all my blessings for your success. I wish you (my readers) all the success that life has on offer. Let us do this and be INTERNATIONAL BABY!

Bisous Tous Les Jours
Queen Ipel of the Universe/GlassTableGirl x

P.S. JUST WING IT! 

5th Bang!

ROGSIE'S EGG SPECIAL

(Before you start, pre-heat your oven to 180 degrees celcius)

INGREDIENTS:

2 eggs

2 slices of bread (I recommend Albany Wholewheat/Seed-Loaf/Rye Bread)

4 Rashers of Bacon (I recommend back/shoulder bacon)

1/2 an Onion

1/2 a Tomato

Mayonnaise (ESSENTIAL)

Mango Atchaar (OPTIONAL)

Fresh Garlic

Fresh Ginger

Black Pepper

2 pinches of salt (1 for each egg)

Paprika

Cayenne Pepper

Olive oil

2T Balsamic Vinegar

STEP 1:

Sautee Julienne onions in Olive oil, Garlic, Ginger, Paprika and Black Pepper

Step 2:

Place your bread on a baking tray, drizzle on some Olive Oil and put it in the oven to toast

Step 3:

Add your rashers of bacon to your frying pan and sautee with the onions

Step 4:

Once your bacon starts to ripen, add some chopped tomato to your pan and mash together with your other ingredients

Step 5:

Allow your ingredients to cook until the bacon starts to look slightly crispy

IT SHOULD BE TIME TO REMOVE YOUR BREAD FROM THE OVEN. DO NOT TURN OFF YOUR OVEN

Step 7:

You need to make two fried eggs. I prefer just the white of the egg.

Fry your egg whites by separating the yolk from the egg, into the pan.

Add some herbs, a pinch of salt and black pepper and fry them to your preference



Step 8:

Spread some Mayonaisse and Atchaar (Optional) across the face of your bread

YOU MAY REMOVE YOUR PAN FROM THE OVEN IF YOUR MIXTURE IS GRILLED TO YOUR PERFECTION

Step 9:

Dish out equal servings of your filling onto each slice of toast

Make sure to place your egg whites on top of your filling

One on each slice of toast

Step 10:

Sprinkle the top of your open sandwiches with some crumbed feta/any grated cheese of choice et VOILA!



J'espere que tu aimeras ton repas! (I hope that you enjoy your meal)

Queen Ipel of the UNIVERSE/GlassTableGirl x

Das Ist Gud

When I refer to myself as a chef, I always feel awkward about the fact. I have known food all my life and one thing that I can tell you is that I live for eating. If I could spend the rest of my life: sleeping in a hammock, on the beach, with the freshest of seafood
to indulge in all day-everyday... It would be late for my stomach.

I notice a sense of surprise in people's faces when I tell them that I am a chef. They usually ask me straight away what my 'signature' dish is. My usual response to this is: an uncomfortable smile, followed by the words: 'Ummmmmm, listen, I really have no idea'. Do you sense the awkwardness? Crickets perhaps...

I shall not tell a lie in saying that I know how to make everything. When I cook, I generally tend to WING IT! I do not know the 'correct' methods of cooking, but rather cook to the taste of my palette. This is a risky business I am running here, but hey, I LOVE TO LIVE ON THE EDGE. When cooking, one aspect that I believe is mandatory is, allowing for THAT SECOND OPINION. 'Always ask for a second opinion in life; Otherwise you will never experience the joys of having the ability to choose'- ANONYMOUS :)

As I progress in my International career, I want to make sure that all of my dishes are classified as 'signature'
What is the fun in having a signature dish, when you can create an abundance of dishes that leave their mark of individuality in your deepest of memories?

To answer your question, FOR NOW, my favourite dish to make is none other than, A BACON SANDWICH!

Lebewohl!
Queen Ipel of the UNIVERSE/GlassTableGirl.

P.S. Lachen! (Laugh!)

4th Bang

The Muse

(Before you start, preheat your oven to 190 degrees Celsius)

Ingredients:

2 x slices of bread (I recommend Albany Wholewheat/Seed loaf/Rye Bread)

Mayonnaise (ESSENTIAL)

3-4 rashers of bacon (I recommend Back/Shoulder bacon)

1/2 a Tomato

1/2 an Onion

3-4 Shrooms

1/2 an Avocado (OPTIONAL)

2-3 T of Balsamic Vinegar

Cayenne Pepper

Black Pepper

Oregano/Mixed Herbs

Pinch Of Salt

1/2 cup of grated cheese (I recommend Mozzarella)

Olive Oil

Fresh Garlic

Fresh Ginger

Step 1:

Butter one side of each slice of bread and place them in the oven to bake until toasty brown (approx. 12 minutes)

Step 2:

Sautee your Julienne (Go back to 2nd BANG! for guidelines) onions in some olive oil, fresh garlic and fresh ginger

Add some mixed herbs and Cayenne pepper to your pan and sautee until slightly golden

Add some chopped shrooms to your pan and sautee with the rest of your ingredients until the water (released by the shrooms) has mostly evaporated

Add your bacon to the pan and fry at at medium heat

If your pan starts to lose a bit of moisture, add a few drops of water as well as some more Olive oil

IT SHOULD BE TIME TO REMOVE YOUR BREAD FROM THE OVEN

IF NOT, KEEP A CLOSE EYE ON IT AND REMOVE WHEN IT IS TOASTED TO YOUR HEART'S CONTENT.

Step 3:

Let your ingredients cook until the bacon is slightly crispy

Add your chopped tomatoes and mash them in your pan until soft

Make sure to mash all the ingredients together where possible

When your bacon is crispy and mauve in colour, add 2t of balsamic vinegar and once again sautee your mixture at a medium heat

Step 4:

Remove your pan from the hot plate and grate in and mix your cheese into the pan until it has melted completely

Allow your sandwich filling to cook whilst you prepare the base

Step 5:

Lightly spread some mayonnaise on each slice of toast

Slowly pour your fillings onto the one slice, spreading each ingredient evenly across the face of your toast

Put the remaining slice of toast, face down on the the other and cut your sandwich.(I recommend diagonally)

OPTIONAL: If you are a fan of the Avocado, feel free to add some cold, sliced avocado to your sandwich before closing and cutting it :)

 I hope you enjoy this simple process of making the Bacon Sandwich.

Guten Appetit!

Queen Ipel of the Universe/GlassTableGirl x