Reflections in, on and round about…with a lot of cooking on the side
The heart of it all: food is essential for life and the centre of many things. One of my favourite things is to cook and share food. Join me for a virtual breaking of bread…..
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! February passed me by because I … Continue reading Leeky vegetables with virus rant on the side
Today we started day fifteen of what is now at least a thirty-five day lock down. I want to be sure of my facts.... Although the prospect of having to stay at home, is less than thrilling, I do think that looking at the evidence, it's the right thing to do. I will write more … Continue reading Comforting Creamy Parsley Fish Pie
In the last two weeks I have written two long and very serious pieces about how people and the world are responding to the Covid-19 pandemic. I will write another - to keep a promise. The first was ahead of the lock down. Half way there? South Africa is halfway through the period initially set … Continue reading Lockdown survivors’ guide
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
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
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
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 viewed over the ravages of the fire and the somewhat charred vegetable patch. A chef was among the kind souls who helped … 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?
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.
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.