Reflections in, on and round about…with a lot of cooking on the side
The Husband and I both enjoy Mexican food. I have developed, over the years, a greater tolerance of hot and a little more spicy. Mexican allows for our both respective heat proclivities and penchants for things animal or vegetable. Just down the road and around the corner from our first home was a Mexican spot. … Continue reading All wrapped up
The notion of leftover food and what happens to it, is a divisive one. I remember my ex returning from a conference with a story about a fellow delegate just would not eat leftover food. If there was any food left over, his wife had to throw it away. I must digress That entire exchange … Continue reading Leftovers – when they are not: leftover
I started revising this 2014 post as we entered month two of lockdown in South Africa. Although we moved from level 5 to level 4 on the first of May, for many, there was no material change to our lives. Speaking for myself: the novelty has worn off. Reserves - of all types - are … Continue reading Comfort food in a time of Covid-19 – I
This simple chicken dish sounds exotic, but it isn't really. What adds an extra dimension to it is the Herbes de Provence. I've written about them before, and use them quite often. Those blogs, alas, are lost somewhere in cyberspace. It turns out to be a mixed blessing. I'm refining quite a few of my … Continue reading A Taste of France – II
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
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
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 Flatbreads
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
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.