Offline blogging

After my first failed attempt to blog offline using ecto, I’m now trying Zoundry. So if you actually get to read this, you’ll know it works. :-)

There hasn’t been much happening on my blog of late. Exactly 1 post in July, can you believe. But I’m almost sure that if I can get this offline blogging thing to work, you’ll definitely be hearing more of me. Anyway, heres what’s been cooking…


mac-knife.jpgAfter borrowing a sushi chef’s knife on my birthday to make sushi, I just had to get my own. I really love sushi, and being able to make it myself at home, is awesome. The only problem making sushi at home is finding fish at a decent price. Salmon retails for around R200/kg at Woolworths as well as at the local sushi restaurant around the corner. So if anyone knows where I could get salmon a little cheaper in Cape Town, please let me know. Heres a pic of my dinner plate from my birthday. (I made it all myself!)
my first attempt at making sushi


David, who gave me my first “big break” has taken up the position of CEO of one of our divisions, which meant he had to move Namibia. David is one of the most awesome people you could meet, and he has taught me so much about programming, business and life. We surely going to miss him in our office. We will still be working with David, but the distance will always feel like he has gone.

But there is always a bright side. Especially when a theres a ring at the gate, and a courier comes to drop off a couple of laptops, 19″ LCD’s, leather bags and a multi-function laser printer. These laptops absolutely fly. It’s heart is a Centrino duo which beats at 1.8GHz, biceps the size of 2GB, and a stomach able to hold 120GB. And when you hook it up to one of those LCD’s, there really is tons of desktop space to go around. No need for multiple desktops, ala Linux styles.


My 2 Virgin credit cardsAs you might know, I recently received my Virgin credit card, but they sent me the wrong one. (The one on the right.) So I gave them a call and in a week, they sent me my Bling. I have heard of people complaining about the service and delays in receiving cards, but the benefits will pay off in the long run. Give them a chance to find their feet. As they say, Rome wasn’t built in a day, and neither are all the hiccups ironed out when launching a nationwide business in South Africa. Hey, I can’t complain about getting 5% interest on any spare cash I have lying in it. ;-)

So, even though I don’t have a decent connection at home, at least being able to watch TV and blog like this is pretty cool. When I get to work in the morning, all I’ll do is hit the synchronise button, and this post goes live! No need to sit at home on a dial-up and hope and pray I don’t get dropped half way through this sentence. Cheers.

6 thoughts on “Offline blogging”

  1. Re. Sushi: I buy from Cape Town fish market at the Waterfront or give your cell number to the guys at the Spar at the top of Derry Street in Vredehoek and they will text you when they get in fresh Tuna.
    Then if you’re really hardcore the best place in the world is also the most hidden. Its on Keoberg Road and its an old Church (can’t remember the number – their is NO signage). Inside is a wholesale fish distributor and a seafood lovers heaven. They don’t normally sell to the public… but if you have cash and a smile… :)
    Flip i just gave away all my secrets, sssshh!

  2. @ Rob: Thanks for the tips! It almost seems that some type of japanese triad is hiding the locations of buying fresh fish… ;-)

    @Def: Aaah my good friend, glad you enjoyed it. :-)

  3. Hi there,

    Nice site, how long did it take you to do that platter of sushi. It must have taken some skillful slicing and rolling :-)

    Yes, salmon is crazy expensive. Not sure where to get it cheaper, probably at a seafood wholesale, or try places close to the docks. I know there is a wholeseller at the Hout Bay docks, that sells to the public, so look out for something similar.

    Till later,

  4. For all the people that love sushi in Cape Town, here is a brief history:
    The traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to 7th century China and even Southeast Asia, where it remains popular today. The term sushi literally means “sour-tasting”. The vinegar produced from fermenting rice breaks down the fish proteins into amino acids. This results in one of the five basic tastes. The vinegar accentuated the rice’s sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo The contemporary version, internationally known as “sushi”, was created by Yohei Hanaya at the end of the Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was prepared quickly and could be eaten with one’s hands at a roadside or in a theatre. Originally, this sushi was known as “Edomae zushi” because it used freshly caught fish in the Edo-mae. Though the fish used in modern sushi no longer usually comes from Tokyo Bay. The increasing popularity of sushi around the world has resulted in variations typically found in North America and Europe, but rarely in Japan. Such creations to suit the Western palate were initially fueled by the invention of the California Roll. Other rolls may include spicy tuna, Philadelphia cream cheese, and assorted assorted vegetables such as cucumber and avocado. Sometimes, sushi rolls are made with brown rice and black rice, which appear in Japanese cuisine as well. Rainbow Roll (an inside out topped with thinly sliced salmon, salmon and avocado) and the Caterpillar Roll (an inside out topped with thinly sliced avocado). Also commonly found is the Rock prawn roll (an inside out roll with spicy tuna and avocado with toasted sesame seeds on the outside topped with tempura prawns) and the Tempura roll where an entire roll is battered and fried tempura style.

Leave a Reply

Your email address will not be published. Required fields are marked *