I have been blogging since February 2014. That's more than seven years, I now realise. It's been an interesting journey that began, just focusing on food and recipes. Because of a chance remark on Facebook. It was not without trepidation that I registered on WordPress; it was at least a week, if not more, before … Continue reading Embracing Silver, Gold and Onyx
Foreword This post, in its original iteration appeared in 2018. On another platform. I have, for a number of reasons, been trying to systematically restore "missing" bits. It's a mixed blessing: some I choose not to restore. Others, like this, make me realise how much our lives have changed in the last year and now, … Continue reading Heritage food – my take
It's a truism that if one's never had or enjoyed something, one doesn't miss it. When I was in my 20's, I discovered that I had a problem with caffeine. And, a couple of years later, with pseudoephedrine. Both give me a buzz, stop me from sleeping and the latter gives me serious nightmares. That’s … Continue reading Fabulous Fungi
When I wrote this just over a hear ago, South Africa, had been in the throes of loadshedding. I was reminded of this post because it marks a nasty trip that I took. I cannot believe that was a year ago, and how much, in so many ways, things have not changed. Loadshedding has made … Continue reading Tripping the Light Fantastic
Just under two weeks ago, I collected my team for a job. As she got into the car, C asked - Have you heard about Michael? No? Let me explain: there are several men in the village whose names are Michael. There are several who are "Mike" and whose names have additional monikers. Like … Continue reading He was not Mike
Unless you've been under some or other lockdown a rock for the last few years, you cannot but know about the growing popularity of a plant-based diet. If you read my blog from time to time, by now you'll also know a few things like: I have long (like, thirty plus years) been a wannabe … Continue reading Carrots, beans and other foods: a contemplation
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).
In our house, we call them brinjals, and other people call them melanzane or egg plants. You either like them or you don’t – like a friend’s daughter who, when she was little, announced to her mother I don't want to eat allmyjeans!! It took a while to work out that then little girl, now … Continue reading Aubergines – awful or awesome?
I can't believe that it was twenty months ago that I wrote - I keep on saying that I don't "do" contests; and then I do. I claim I'm not competitive; by and large I am not, but I do admit to being happy to win - when it happens. So let me declare again that I … Continue reading Last dance…
Chutney is an important feature of traditional South African cooking, and particularly those South Africans with Dutch and Malay heritage. It's an essential accompaniment to curry as well as being an ingredient in a number of traditional recipes including bobotie. As are apricots - in chutneys, in jam - and which are also eaten dried, … Continue reading Charming Chutney