May 2016 was an interesting and busy month. Not just in what was then my day job, but also doing something that was a first for me. During March, one Saturday morning, minding my stall, as is my wont, Treasurer of a local committee passed by and made small talk with The Husband. Probably about … Continue reading Humming with Hummus
February left in a flurry. So much so, that when I potted my bits for the market on Friday, I set the sell by date for March, not April. I only realised as I was getting myself together on Saturday morning - after having posted this photo to Instagram! Oops! Sell by date can't be … Continue reading Leeky vegetables with a Steem(y) virus rant on the side
I loathe coleslaw. It's a long and irrelevant story, summed up in two words: institutional food. In my case, that was boarding school, followed by university. By the time I reached university, I just simply didn't eat what I didn't like. At school, that was less possible. However, more than forty years later, coleslaw remains … Continue reading Fusion Flat Breads
After the fiery end to November, and before the aspirant grand wizard‘s arrival, December started off relatively gently. We love the long, balmy evenings and spectacular sunsets of summer. Even if they are best viewed over the ravages of the fire and the somewhat charred vegetable patch. A chef was among the kind souls who helped to fight … Continue reading Bags of Provençe
Two weekends ago, being Easter and a long weekend, the market regulars took it upon themselves to do something a wee bit different for the Saturday Market. What could I do that was different, and which didn't need "instant" cooking?
When I met The Husband, he fended for himself and it wasn't long before he informed me that a kitchen should never be without onions and tomatoes: no tasty main meal (other than breakfast), could exclude onions. Add tomatoes, he maintained, and you have the basis of a good meal. Then last Saturday, I was given five kilograms of overripe tomatoes! Perfect. So, I set to on Sunday, prepared for a long day - it's a two-step process - not difficult, but long (and which is partly why I didn't get this out last week).
It's the time of year when Sannie Boervrou's generosity knows no bounds. Call them what you will, courgettes, zucchini and not-so-baby baby marrows, I've been making pickles, salad and this year, zoodles.
I'm in a pickle: in my day job, we are reaching the end of a project which means that a deadline is looming. My week was long, very hot and I had writer's block. I'm tired. My colleagues are tired and stressed. A bit of a pickle. And pickles need time. I've not had much of that lately, it seems.
Words fascinate me. With my recent foray into making chutney, where did the Afrikaans word, "blatjang" come from? Before I had satisfied my curiosity, Jan Boer presented us with a huge quantity of, yellow cling peaches. Windfalls. They really were. In every sense.
This is a favourite summer supper, based on a Thai beef salad. The Husband who, as regular readers know, is a dedicated, salad-eating carnivore, responded to my first suggestion of an ostrich meal with, "Why would I want to eat 'big chicken'?"