Back in the days when I used to work with Carl in a studio, I could walk to work but that would take me nearly an hour and most of the walk was up a fairly steep hill so I almost always drove to work. I had to drive along a main road that was six lanes wide divided in the middle by a grassy median strip.
On one sunny morning I was driving in the outside lane, (the lane closest to the median strip) and being peak hour, the road would normally be jammed with cars at that time but on this morning there were few on the road and being I in no particular hurry I was driving fairly slowly and listening to the morning’s news on the radio. As I drove up the hill I noticed in the distance a woman standing on the other side of the road dressed only in black. When she saw a break in the traffic she crossed the three lanes and stood on the median strip.
I continued driving slowly but I was rapidly approaching this woman and assumed she would wait for me and the cars behind me to pass her before she continued across the road. But as I drove towards her she started swaying and stumbling and she looked like she was tripping over something and the next thing, BANG. She fell onto the front of my car and I had no time to even swerve. As my car kept moving she thumped her way along the car going bang, bang, bang, bang, bang and fortunately she hit the side mirror which threw her away from the car and she landed on the road where the few cars behind me managed to swerve into the next lane to avoid her.
I couldn’t understand how it could have happened and wondered if she was blind. I stopped my car and ran over to her lifeless body lying on the road and hoped she wasn’t dead. There were a few people already gathered around her and she seemed to be unconscious but then she opened her eyes and looked all surprised and asked, ‘What happened?’
I said, ‘You tried to cross the road in front of my car. Didn’t you see me?’ She didn’t answer, she just looked more confused. She said she was okay and so we helped her to her feet and took her to the side of the road. I asked her what she was doing and she said she was on her way to work and crossed over the road to get to the bus stop but when she got there she started feeling sick and became dizzy so she decided to head back home again. As she was on the median strip she thought she was going to faint and then she did.
She was a very thin girl who worked as a waitress and hadn’t eaten the night before, nor had she eaten breakfast and I’m sure the lack of food had something to do with her fainting.
She’s a very lucky girl to have survived falling in front of a moving car and I hope these days she’s eating properly to avoid fainting in front of on-coming traffic.
What I thought she needed was a steak.
I was reading Celia’s blog this morning and she told a story about her husband’s grandmother who would put a bolar blade roast on first thing in the morning, then go out sailing for the day and arrive home to find the roast perfectly tender and ready to eat. All inspired, I bought a piece of bolar blade this morning and tried to reproduce it in a way that the grandmother would love.
Slow-Cooked Bolar Blade Roast
Degree of Difficulty: 2/5
Cost: Bolar Blade is a very inexpensive cut of beef. It works best slow-cooked.
- 2 tbsps olive oil
- 1.5kg bolar blade
- 1 head of garlic broken into cloves (leave skin on)
- 12 eschallots
- 1 tbspn cornflour
- 1/2 cup dry red wine
- 1 1/2 cups beef stock
Pre-heat oven to 120C.
Heat a large heavy based roasting pot over high heat. Add olive oil. Sear beef until browned all over. Remove from heat. Add 1/2 cup water to bottom of pan. Drizzle beef with extra olive oil and season well. Place garlic cloves around the beef. Place lid on pot or cover tightly with 2 layers of foil. Place in the oven for 4 hours.
With 1 hour remaining of cooking time, add the eschallots and turn the beef.
Remove from the oven. Place beef on a warm dish and cover with foil to rest. Return garlic and onion to the oven to brown while you cook the gravy.
Turn the heat up high and place the pot on the stove. Bring to the boil and reduce until a few tbspns remain. Add cornflour, blend well and cook until well browned. Add wine and boil to burn off alcohol. Add stock and cook until desired consistency.
Serve beef on warmed plates with onions, garlic, some roast kipfler potatoes and steamed greens like seasonal asparagus. Top with gravy.