Don't Mind The Gap

Age gaps and generation gaps are getting narrower as I get older.  I have a beautiful friend who turns 18 today and shares the day with another who turns 80. Yet another BFF turned 70 last week; I’ll be celebrating my 40th for the 21st time in a few days. Later, I’m going to enjoy High Tea at the Mount Nelson with a special friend who turns 90 and will soon have to fly to Johannesburg for a 95th birthday. If memory serves, an acquaintance turns 100 tomorrow, when Anna turns 42.  We gather friends from all age groups who inspire us, motivate us, teach us, comfort us and make us laugh, cry and sing, reminding us how central family and friends are to our lives.

Spending time in the kitchen is my way of coping on long, cold, wet, dark days.  When the kitchen warms up and steam clouds my windows, my spirits lift.  It’s wonderful to serve my family hot soup and hear them say “This soup is good!” or “I could have this meal every day” when it’s a simple Macaroni Cheese, tasty, cheesy and hot! Sharing these moments should make your audience feel the warmth and happiness that cooking brings.

Yesterday I made an enormous pot of Broccoli, cauliflower, and Kale soup, spiced it up with Blue cheese and great dollops of cream.  I bought a new recipe book and can’t wait to make Brawn and churn my butter. Thanks to Charmaine for the suggestion. These culinary traditions, like making homemade butter or special soups, connect me to my family's history and celebrate the joy of aging through shared recipes and stories.

Last night Butch started prepping a new batch of biltong, our favourite nibble while watching Luther or the rugby.  With the off-cuts, I’ll make a smooth, rich biltong paté for friends, and with the buttermilk I’ll make fabulous scones, pancakes, and rusks.  Of course, I’ll serve my scones with homemade Clotted cream! Stocking the pantry and refrigerator with simple staples is very rewarding indeed.

My kitchen was infused with the perfume of roasted coriander, a fresh brew, cinnamon and citrus peel.  Bliss! While sipping my cup of Milo, I became nostalgic; the cup belonged to my Great-grandfather, his breakfast cup circa 1884, so I delved into my Granny’s “Hilda's Where It Is” recipe book, published in 1917.  She tells of the sea filled with Perlemoen (Abalone, Perlemoens, Klipkous); now they’re being poached, and we haven’t seen one in decades!  Sharing these stories should inspire your audience to feel connected to their cultural roots and history,  enriching their life reflections.

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Butch’s Connoisseur Biltong Recipe

“Most enthusiastic Biltong makers use the following method to make their Biltong. Quantities are given as approximations only. Note the quantities of spice you use so you can adjust them as needed in subsequent batches.  Make a small batch the first-time round; increase your quantities as you become more proficient.   I often find that too much vinegar has been used. Less is more, I believe.

INGREDIENTS (Commercial spice may also be used; ask your favourite butcher; they are generous)

SIDE NOTE: Butch added 12ml Piri-piri sauce to the liquids.  This is optional, of course.

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To all my friends who celebrate birthdays, congratulations; age is just a number. We are as old as our minds tell us to be.

My son fondly remembers doubting his teacher’s knowledge when he was 8. He had to tell the class about his family, which he did, but his teacher cut him off when he insisted I was 21.  She claimed that was impossible.  When quizzed, I realised I had two options: #1.  Tell him yes, she was right; I was 23 or #2. Grab the golden opportunity and enlighten him; it was time to break the news.  His pretty, pouty, petulant, perky, barely out-of-her-teens teacher wasn’t always right (he would thank me for that pearl one day)!

“During our journey, there were two occasions on which we celebrated by honouring someone’s talent. A special party recognizes everyone, but it has nothing to do with age or birthdate - it is in recognition of uniqueness and contribution to life.  They (Indigenous Australians) believe that the purpose of the passage of time is to allow a person to become better, wiser, to express more of one’s beingness. If you are a better person this year than last, and only you know that for certain, then you call for a party. When you say you are ready, everyone honours that.” Marlo Morgan–From the fictional book “Mutant Message Down Under”

I have just received an email stating that my birth year entitles me to “A New Funeral Plan”! Cor blimey.