another update with my marks, I am feeling more relaxed now, a mark has finally been posted for an earlier assessment that was slow getting marked, leaving me in the situation that even if I for some reason get no marks for the essay, I will still pass, so all pressure has been relieved for uni. Class selection for next semester opens on the 24th, but it will only be one tutorial face to face, everything else will still be online.
Just waiting for hubby to get home with some onions before firing up the BBQ outside for a late lunch, after having spent time slicing up the whole piece of topside from the butcher into assorted different cuts for meals during the weeks (strips cut with the grain for biltong, a roast, some steaks for the BBQ, some scrappy bits that will be tossed into a stew) a largish piece will still need to be cut further depending on meal planning. This is local meat processed at the local abattoir.