The CN&CO team really are all over the place – geographically speaking, that is! It’s part of our lifestyle business approach: being able to work wherever we are and finding a balance that helps us and our partners to succeed in all areas of life. Over the last few months our movement has been rather constrained and we have stayed connected with those around us through virtual platforms. With this in mind, this month’s blog shared a few recipes that the team have enjoyed.
Do you know where the word noon comes from?
It is derived from Latin nona hora, the ninth hour of the day, and is related to the liturgical term none. The Roman and Western European medieval monastic day began at 6:00 a.m. (06:00) at the equinox by modern timekeeping, so the ninth hour started at what is now 3:00 p.m. (15:00) at the equinox.
This month we asked the CN&CO team to share their location and a favourite recipe that they have enjoyed over the last few months of lockdown.
Rob was buying food. And writing blogs. Man’s got to eat and write. We look forward to seeing seeing the words Rob distilled during his afternoon writing session.
Francois was juggling…
It takes a special onezee juggling design and webinars… oh and design (last minute.com) webinars #zebraofthenight
Blake was putting together a presentation for a potential new client to create a South Africa Outdoor Adventure Club.
As the clock struck noon he was eating out at a local restaurant Kleinsky’s, supporting local and contributing to those around us.
Carel was tuned into (and co-hosting) Cartesian Talks.
Cartesian Capital MD Anthea Gardner has hosted yet another phenomenal instalment of the Cartesian Talks webinar. For this episode she was joined by hedge fund wizard Stephán Engelbrecht. The topic was “The difference between shorts and short-shorts”. Read the full blog here.
His favourite recipe during lockdown has been to support local businesses in the catering industry. So Yum Dim sum. Sushi. Asian bites. Noodle bar. Carel has also supported his friend Isabel Naylor.
Colin was also attending the Cartesian Talks webinar, hosted by the ever-delightful Anthea Gardner (who you can see on my screen in the photo). Today’s webinar was on shorts. You can read more about it on our blog, here.
Colin’s favourite lockdown recipe is Gregory’s Lemon Brownies:
Gianluca was working on a launch plan and comms for a new Summercon development called The River Club coming soon the wonderful neighborhood and location of Beverley, Sandton.
At approximately 12.30pm will be carbo loading with a pot of penne alla pesto – a firm favorite recipe during lockdown. Fresh pesto with Parmesan and pasta 🇮🇹
Llewellyn, who celebrated his birthday today, had a full day of webinars and virtual events with clients.
Kurt and Joshua
The Leb and Nuttman. Doing our bi-weekly catch up. (First one face to face in a long time). Kurt was then off to make some Lombard Magic with a whole bunch of exciting things on the go. Josh was heading back to his home office and joining the virtual world for a data architecture presentation and reporting demo.
Rikus was on the farm – the beauty of remote work, an internet connection, and a lifestyle business. He had just wrapped up hosting a webinar for one of CN&CO Events’ clients.
His favourite lockdown recipe is the moerby casserole.
That’s a wrap for this month’s where were you at noon write up. Keep safe, until next time.
Here’s a chocolate cake recipe from our Penny that you may enjoy.
1 cup flour
1 cup sugar
2 heaped Tbs Cocoa
2 tsp baking powder
1 tsp vanilla essence
4 eggs (separated)
½ cup oil
½ cup boiling water
Heat oven to 180°. Sift dry ingredients. Separate eggs. Beat egg whites stiffly. Mix oil and water together. Add to dry ingredients. Add egg yolks and vanilla essence. Beat egg whites again (quickly) and then fold into mixture. Pour into greased baking tins (or use Cook and Bake spray). Bake for 15-20 minutes.
Approx ¾ box icing sugar
2 Tbs Cocoa (not heaped)
Approx 4 Tbs butter
Approx ½ cup milk (heated)
Sift icing sugar and Cocoa together. Cream butter. Heat milk. Put icing sugar with butter and mix. Add tiny bit of milk at a time, until right.
Here are a few of our previous “where were you at noon” blog – view them here.