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When it’s too early to braai, bake!

The 2011 Rugby World Cup is in full swing!

Superbru picks are being made, and countless work hours are being lost as people tend to spend most of their work day mornings “making” coffee. Based on the time given to this task lately, we should all be expert baristas by now.

The only problem with the World Cup, is it is being played in New Zealand. Now I don’t have a problem with New Zealand, except for when the Springboks are up against the All Blacks, but wow, could you have picked a more inconvenient time zone to host the games in?

Because of this, the Springboks were up against Fiji, and kick off was at a ridiculous 8 am on a Saturday morning.

So this left us with a bit of a situation on our hands. Now I know that no matter where you are in the world, somewhere an aeroplane has flown overhead, and this means that you can drink, but at 8 am on a Saturday morning might be borderline alcoholic.

Any way, we think we’ve come up with a workable solution. The rugby “baked” breakfast.

This involved the following:

1. Find a location – I selected the couch right in front of the TV.

2. Invite a few rugby mad fanatics – We are talking about South Africa right?

3. Plan out a meal – I delegated this responsibility to the LIB.

4. Delegate some of the menu items for the guests to bring – and yes I too delegated this to the LIB too.

5. Wake up in time for the game – and no this isn’t as easy as it sounds.

Luckily the LIB, as she always seems to, had it all under control, and on Friday the house was filled with wonderful smells of baking (or so I was led to believe as I wasn’t actually there at the time).

The Menu?

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Beer, Boerewors and Biscotti

Besides beer, boerewors and rugby, there is something else altogether very South African.

This is the humble rusk.

Turns out though, they can be the devil to make! So my “Live in Baker” found something far easier to make, Biscotti.

(I am also under strict instructions to no longer refer to these as posh rusks!)

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