Oh my, oh mae!!

This is usually at my hubby and I’s favourite stay and breakfast place, Indaba Gaborone.

The sous chefs and those in training, all from the brilliant tutelage of Chef Joyce are perfectionists that make sure you are consistently, pleasantly satisfied. Tota mme gone, how did it come about that people began having preference of egg doneness? I wonder if it was a trial and error thing, where for every preparation, there was that one person who would say, ‘this is it for me’... ’ke heletse gone ha’...lol. Suffice it to say, if you eggs aren’t made just right, according to your liking, it can be quite off-putting. I am completely that person.