No, I haven't gone mad and bitten B's leg off. We just got our share of a bulk order of meat, which with the insanity of an island with at least 50 cows for every human... and no abbatoir facilities, is cheaper than buying the stuff that gets shipped off to get slaughtered, is packed and shipped back to be sold retail by the butcher. Gah. I will get to doing our own, in time. And yes I'll contrive a chiller and hang it properly. Anyway, some place on the big island had a special on rump so we weakened and bought 4 kgs. So tonight I made pittas, put uncooked swiss-chard (silver beet) in them when they came out of the oven all hot and puffy and poured onion, mushroom, thyme and bacon sauce into that topped it with strips of rare steak and salsa verde, and made my very carnivorous wife a happy woman on about 100 grammes of steak. It's a great way to stretch a little steak a long way.
We got yet another lunch invitation ("You'll be there seven years before anyone invites you into their home" - standard don't leave South Africa 'advice'. Maybe in a big city, or maybe if you're like the sort of miserable saffer giving the advice that's true.)from an Italian/Australian couple who came to collect their share of the bulk order from us. Of course you only have to say 'Italy' to me and I go on a food mission -- we got straight onto gnocchi and from there it was a short step to salame, pancetta and then calamari. I have a feeling that if make my pancetta here, I will be very popular with the Italian part of the community anyway. I am sure, with the addition of fat, wallaby would make very good salame. More projects to fit in.
Worldcon creeps ever closer, and B has been organising. Business cards for moi, a hire car, peering at the map to work out where we have to go. After Flinders it is an alarming idea.