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'?"
No, I'm not referring to either my youth or the best days of my life, but rather logical eating choices during the hottest summer in many, many years. Certainly since we arrived in McGregor and when the top temperature was 41ºC (106ºF).
This was not what was originally planned for today, but having shared pictures of the Gazpacho that we had this weekend, on Instagram and on my personal Facebook page, I was "inundated" with requests for the recipe. I hadn't made it for a while because our tomato crop last season was underwhelming. To say the … Continue reading Gazpacho – easy peasy!
December 25th, 2015 dawned much as every summer day does, but two things were different. First, it was Christmas day, so there was no alarm clock, and