Variations on a theme: mac & cheese three ways

Not only is the weather turning, but because we're locked in thanks to Covid-19, we're looking for comfort food.  I shared these ideas way back in 2014.  I was reminded about them the other day, when there was a "debate" on the merits (or otherwise) of macaroni cheese.  There's an even split between love and … Continue reading Variations on a theme: mac & cheese three ways

Jammin’ with chillies: A reprise

Chop.  Chop. Chop. It's a Sunday and it's day two, no three, of South Africa's 21 day lock down.  We're all obliged to stay at home so that we neither share or acquire the now not-so-novel virus that virus that's causing Covid-19. Then I have a brainwave:  certain folk have been suggesting that I have … Continue reading Jammin’ with chillies: A reprise

Humming with Hummus

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

Leeky vegetables with a Steem(y) virus rant on the side

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

Fusion Flat Breads

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

Bags of Provençe

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

Passata – squashed, saucy tomatoes

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).