So Christmas has just been, and in a special twist of lucky fish fate it was a divine family one, with Big Friendly’s true blood in the Cape to celebrate. It was delicious, and seven year old Kai crowned me the best cooker. What an award.
But before I even relax a teeny bit I am getting ready to jump into a few things before the year is out. I am in the recording studio over the next two days, directing voice overs for GreatGuide, who have more than one or two projects on the go that I am involved with. And tomorrow (Thurs 27th) w are performing our first monthly long form experimental improv show called Jam Sandwich, at The Alexander Bar. The teeny theatre above the bar seems to have taken off with wings, and we are delighted to be part of it. I think we are all sold out for tomorrow night. How cool? Cool.
Then, rehearsals are under way for Fully Committed. I worked on directing this show at the very beginning of the year with Pieter Bosch Botha, who performed this decadent marathon of a one-man-playing-37-characters, before he took it to the Festival of Fame in Jozi. Well, now on the first two weekends of 2013 it is going to have its first showing in Cape Town at The Alexander Bar. I can’t wait. Pieter Bosch Botha is inspiring. It will be on on Friday and Saturday the 4th and 5th and again the following weekend of the 11th and 12th. Book here now because the small venue sells out fast.
And then, on the 9th of January I am winging my way to Prague, of all places, for two weeks. It’s also for GreatGuide. We are going to be designing and writing commentary for walking tours of Prague and I cannot wait! Prague. Winter. Oldness. Eastern Europe. 1st time.
Gung ho for next year I tell ya.
But right now it is latke time with our favourite family, the Noodles. Here is my made up recipe for the most flawless, delicious latkes. Grate peeled potatoes on the fine grate. Do an onion too. Squeeze out as much juice as you can. Mix in an egg and some flour. Put blobs of the mixture in hot oil. Turn them often and try your hardest to wait until they go a delicious golden brown. Eat with sour cream, apple sauce (apparently), marmalade (not my cuppa) or even dijon mustard. Yum.