A very interesting day where I had to think about where things are going in my life and the people who have some form of influence as to the direction it will take. The need for change is always important and if viewed in a positive manner can be very instrumental in ones growth and development. Having confidence in ones own abilities is paramount to a positive outcome.  

Using a positive past to resurrect a mundane and stale present is a good starting point.

Lets see where the next few weeks go and make the necessary changes to accommodate the positive changes needed.

" I must do the most important thing at every given moment"

Looking forward to a weekend of Dancing filled with friends and food and maybe some fermented hops

The amount of excitement that this weekend evokes in people is fascinating, the banter the sense of community is very refreshing in the world that we live in where everyone seems to be out for themselves and selfishness prevails.

Enjoy your weekend what ever you do 

Interesting experience this afternoon, been about 2 years since I helped load a container for shipping and used to be very comfortable hopping on and off the back and moving about close to the edge ...............that was not the case today. It was a bit of a scary experience and one that made me aware of my age and unfit overweight body ..............................need to do something about it.

• Peri Peri Chicken Livers

  
  

  A new Recipe tried and fiddled with and tested ....not for the faint hearted 

  Serves 6 as a Starter

  

  
  

  For the peri peri sauce

  • 1 tsp paprika ( Heaped)
  • 1 hot dried chilli or Fresh Scotch Bonnet (Large)
  • 2 Birds Eye Chillies
  • 2 cloves garlic
  • 1 tsp chilli powder (Heaped)
  • 60 ml lime juice or Lemon juice
  • 3 tbsp cider vinegar
  • 3 tbsp Brandy
  • Salt and Pepper 

  

  
  

  For the chicken livers

  • 400 g chicken livers, cleaned, cubed  and salt and peppered 
  • 1 onion, sliced
  • 2 clove garlic
  • 100 ml Brandy
  • 100 Cream
  • 50g Butter 
  • salt and black pepper, to taste

  

  
  

  Method

  1. To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients. Set aside. 

  
  

  2. Fry the Onions and Garlic till soft and set aside.

  
  

  3. For the chicken livers, heat a non stick pan and cook the livers for 1 min Turn and add the Butter, then after a minute or 2 add the Brandy and flame, then add the Onion and garlic and Peri Peri Sauce stir well, after a minute add the Cream (optional)

  
  

  4. Serve on top of two slices of Bruschetta with a small side salad.
  
  
  

  

  
  

A good weekend of dancing, but an enlightening one on a personal front where certain questions I have had to ask myself and be honest with the answers. Why is that people feel that not telling you something they think will hurt you , will hurt less when you eventually find out?

Anyway with a short week ahead and a full weekend of dancing friends and socialising to look forward to, one has to be happy with ones life .......as it is the only one we have.