5 Things That Annoy Me (Part 3)

5 Things That Annoy Me (Part 3)

It’s been a while since I posted part two in this, what was never intended to be series of moans, whinges, complaints and petty nitpicking, but what the hell, I enjoy it. It gives me a form of release and relief to get these little nasties of my chest. Then there is the other consideration. When my creative mind is a total blank, which it often, this is an easy blog topic to clack out. So let’s clack away with another five all time favourite annoyances. 1. Computers. In any form at all from PCs to Macs and smart phones to cable TV set-top boxes. They all have the same

The Box

The Box

When you mention ‘The Box’ to many, they may immediately think about television. But not to a cricketer. Now I know many of my readers aren’t familiar with cricket, so I won’t go into the complexity of the Laws of Cricket or any of the many customs that go a long with it. What I would like to tell you about is the stages of life that a cricketer’s most cherished possession, his box, goes through as the years pass. Firstly you need to understand that when batting in cricket, there is a bowler who is hurling 5.5 ounces of extremely hard material encased in shiny red leather at nearly

On Being Literary

On Being Literary

When I was little I read, I read a lot. I didn’t care what I was reading, so long as I could turn the pages and devour a good story, I was happy. And then, I don’t remember when exactly, I somehow came by the notion that to show I was intellectual I should be reading ‘literary’ books and the Classics. Seriously, I have no idea where I got this idea from and it’s something I’ve struggled with ever since. To give you an idea of what I mean, when I was 9 I read Dracula – and hated it. I don’t know if it is actually a bad book,

Fried Fish. Fried To Death!

Fried Fish. Fried To Death!

Now, what can you do with a couple of ordinary looking fish? Fry them for a very, very long time. Believe it or not, this recipe delivers the most moist and juicy fish you’ve ever tasted. It’s just that before you get around to eating it, it seriously looks like you’ve cooked the living daylights out of the poor fish. Let’s get started then. Rinse and dry the fish, then cut deep slices into each side. All the way to the spine bone. Don’t mess around. Cut deep. Then generously season with salt and pepper and rub into the skin and slices. Then sprinkle each side with flour. Great for