Move Mundane to Make Magic

Easier said than done, you may say. It takes a mindset shift and willpower to turn something mundane into magic, but it’s not impossible. Look at the guy on stage—he uses a plain white handkerchief to produce a beautiful white dove. It's all in the magic we hold in our hands.

Just read this somewhere: "Hope dangles on a string, like slow spinning redemption, winding in and winding out, the shine of it has caught my eye." Anon

South Africans, and those interested in our culture, know how to turn a downside into an upside. Take our current situation—load shedding. It took us two minutes, and now we’re celebrating the fact that our electricity supplier has seriously let us down. How do we do it? We light romantic candles, picnic on the beach, make fancy cocktails, dust off the old camping gas cooker, and invite friends to share, as “sharing is caring.” I Cha-Cha around the reality as I put my solar-powered Consol glass lights out to get fired up for the inevitable blackout this evening, only in Africa.

Not only has the economy lost billions in revenue, but businesses are also investing a small fortune in generators, solar panels, and wind turbines (don’t know if one can go that far yet!). We forgive the powers that be for our hairdryers that’ve packed up and almost burned the house down, the fridges and freezers that’ve given up the ghost, and the tons of food that’ve gone to waste. And this is just the tip of the iceberg; people have died in hospitals because life support went on the blink, but we soldier on. I wonder when the lawyers are going to see this as the golden opportunity-an urgent call for justice and community support-to cash in with class actions.

We’ve gone from watching late-night movies to listening to the wireless; I put on a headlamp for bed and invite friends to lunches where we all pitch in. Instead of inviting friends for cocktails, I invited my neighbours for tea. I unpacked the tea service and had an old-fashioned tea party. The adage “early to bed, early to rise makes a man healthy, wealthy and wise” applies to us. We haven’t seen any financial benefits yet, but we live in hope! We could cry if we want to...

I received a basket of the freshest vegetables from a friend’s garden—such a thoughtful gesture that reminded me of the simple joys of homegrown produce. It's a reminder of how much we can connect with nature and each other through food. For lunch, we had glazed carrots, creamed spinach, a fig and Gorgonzola salad, burnt sage butter, crispy chicken on a beer can with herbs and butter stuffed under the skin, roasted baby beets, a sublime trifle, and pecan pie-each dish a reflection of my love for sharing good food and stories around the table.

The roses are looking very perky, and all it took was a tweak, a little more water, good mulch, a change of diet, and a nip at the dead buds. The rewards are evident. I’ll make a Rose-Scented Geranium and Honey Syrup to serve with Gin, adding berries, a sprig of mint, and a good squeeze of lime.

---oOo---

Rose Scented Geranium and Honey Cordial

1. Mix sugar, honey, and water in a saucepan. Stir over high heat until sugar dissolves.
2. Reduce to a simmer; boil for about 15 minutes, until the syrup thickens and reduces by half. 
3. Remove the pan from the heat and add the chopped leaves.
4. Steep for up to an hour. Strain, decant into a pretty bottle, seal, refrigerate.
5. Use within two weeks.

1. Use as a pancake or waffle syrup or serve as the base to a cool drink with either soda water or still water. 
2. Add a tot or two of gin, add a few blueberries or raspberries, a sprig of mint, and a quartered lime squeezed, add the skin too.   Top up with soda water and ice—the perfect sundowner or cocktail. 
3. The syrup may be used as the base for a sorbet or as a topping for ice cream.

TIP:

Rose geranium-filled peace pillows will send you off to never-never land in a jiffy, ensuring a good night’s sleep. Or rub the fragrant leaves over wooden salad bowls and servers; the oils make a perfect, non-toxic, scented polish.

---oOo---

COLD AVOCADO SOUP

1. Pour all the ingredients into a food processor and whisk until smooth. Season to taste. Pour into a large jug, cover with cling film, and return to the refrigerator for an hour until well chilled.
2. Serve in separate bowls, garnish with a swirl of cream, a twist of lime, a sprig of mint, and a slice of avocado, with ciabatta on the side. 
3. To lift the dish a notch, a cooked prawn may be carefully placed on top of the soup.

---oOo---

Try this:

BROCCOLI AND CAULIFLOWER MANDARIN SALAD

DRESSING:

To make the dressing:

1. Whisk together the eggs, sugar, corn flour, and mustard.
2. Add the vinegar and water, then bring to a boil over low heat. Simmer for 3 minutes until corn flour is cooked and the sauce has thickened.
3. Remove from the heat.
4. Add the mayonnaise
5. Cool
6. Pour over the salad vegetables.

SALAD:

1. Break the cauliflower and broccoli into florets.
2. In a saucepan with a centimetre of salted water brought to a boil, steam the cauliflower and broccoli for 3 minutes.
3. Remove the vegetables and drain. (Do not overcook; they must be al dente.)
4. Fry the bacon in a little olive oil until crispy. Drain on kitchen paper.
5. Heat the oven to 180°C.  
6. Place the almonds on a baking tray and bake for 3 minutes until golden.
7. Drain the mandarin oranges. Fresh orange segments may also be used (use 2 oranges, peel, remove pith, cut into segments)
8. Gently mix all the salad ingredients.
9. Pour the dressing over the cauliflower and broccoli a few hours before serving; toss until all the veggies are well coated.
10. Refrigerate.
11. Just before serving, add the raisins and mushrooms.
12. Plate on a large platter and sprinkle with the crispy bacon and almonds.
13. Snip a few chives and sprinkle them on top for colour and flavour.

---oOo---

MY OLD BUT PERFECT SPINACH BAKE

Mix all the ingredients except the breadcrumbs, butter, and feta cheese.   Spoon into greased ovenproof dish.  Sprinkle 2 wheels of crumbled Feta cheese on top before adding the breadcrumbs.  Bake at 180C for 30-35 minutes until golden and cooked through.

Variations:

---oOo---

CORN ON THE COB

This is what I’m going to do with the sweetcorn in that basket.

We’re going to barbecue them on the “braai,” which will retain their earthy sweetness and golden flavour.

Shake off the excess water from the corn and put each onto a sheet of tin foil, shiny side out. Rub the butter mixture onto each corn until well smothered. Wrap tightly in the foil. Place over the fire at low to medium heat for 25-30 minutes, turning occasionally.   Open carefully, making sure you don’t lose any of the flavoured butter.

You may bake the cobs on a baking tray (still wrapped and buttered) in a preheated oven at 180°C for the required time.

---oOo---

I picked the last of the faded Hydrangeas and set the long table with the freshest produce, delicious dishes, and the best company money could buy. We fiddled in the kitchen, preparing our dishes, served long glasses of Rose Geranium Gin Slings, and laughed until our eyes teared up. We tried, but failed, to solve the world’s problems, and we realized once again that friendships, laughter, and love do change everything. And so it's another fabulous day in Africa; we are truly blessed.

---oOo---

My reading list ticked:

We binge-watched the DVD

The Immigrant - so-so, underwhelmed

 ---oOo---

My boy needs a recipe for “vetkoek.” I’ll have to get on that right away; he needs sunshine and comfort food from home to soothe his soul and lift his spirits.

If you've enjoyed this blog and would like to receive weekly notifications about other blogs, "SUBSCRIBE". Do it! Everyone is!