Delta!

New kid on the block -> Summer (girls)

Clock -> ahead The car in my vehicle, a Nissan NP200, which in South Africa is Classified as a "working half ton bakkie" (bakkie being a word used for WAAAAYYYY to many things, but in this case it refers to a pick up as the Americans call it), anyway, the clock is 45min ahead of time, and every time I set it to the right time it is not even a week and it is back to 5min ahead, so I gave up...

Simonsig also has a delicious Gewürztraminer that I have a few bottles of. Wildflower -> Fynbos https://en.wikipedia.org/wiki/Fynbos I'd rather just link the Wikipedia page than try to describe it, but Fynbos honey is a thing in the Western Cape. we use Wildflower Honey at work. it is pretty darn good!

Champagnerbratbirne -> Sparkling Wine One of the restaurants I have worked at was on Simonsig Wine farm, the First wine farm in South Africa to produce MCC (Methode Cap Clasique), they named it Kaapse Vonkel, translating to "Cape Sparkle" https://www.simonsig.co.za/kaapse-vonkel-turns-50/ It is still my favourite wine farm to visit and buy wine from

Solitäreichenschutzprogramm -> Nature conservation I had no I idea what is meant

creepy -Jeepers Creepers.

Society -> Bistro There is a nice eatery in Cape Town called Society Bistro. Been there 3 times and the food has always been good and the service always great.

goddess of grass -> Demeter

James Bond -> Pierce Brosnan

Booty -> Clap

Cicada -> Sound

'When do I become a steak?' The aubergines are growing. What is your favourite Dessert?

Cowbell -> Signal

Classic -> Knock Knock Jokes

Grandpa -> Joe

Cookie Recipe -> Grandma

Goldfrapp -> Happiness

Connection -> Maternal

Pizza -> pine apple Are you for or against pineapple on Pizza? I say you can eat what you like, how you like as long as you don't try to forcr it on me... and no to fois grass

Siebenmeilenstiefel -> deisre

Wild boar -> Obelix

Frankfurter -> force meats

Modern -> Cuisine. so molecular gastronomy now gets called modern cuisine, to make it sound more palatable.

Jacuzzi -> bubbles

Ricotta on its very own is actually a bit bland in flavour, but adapts to flavours very well and absorbs a lot of flavour. don't work it to much though, as it can also separate like mascarpone does when working it to much