Videos
Merry Christmas Special
Our Christmas was a peaceful day spent with family, filled with warmth and closeness. Time to relax, reflect, and enjoy each other's company at a beautifully laid table, enjoying good food. We laughed a lot and shed a tear too. We were blessed abundantly and are deeply grateful for the gift...
A Spoke In The Wheel
What we see on social media is not the whole of who we are. I have a cloud hanging over my head right now. I can’t see the so-called silver lining, though I believe it's there; it’s just shining somewhere else. Maybe someone else needs it more than I do right now. Probably. I feel I owe it to...
Romancing the Mill Stone - Sandra's Easy Stone Ground Whole Wheat Bread
Here is a divine vegan whole-wheat loaf. Please ensure you use stone-ground wheat that contains no additives, unhealthy preservatives, or sugar, and isn't so refined that it resembles something you can make lines with and sniff. If you’re wheat- or gluten-intolerant, give this recipe a try; I...
Glamping In Style - Have Keys and Wheels Will Travel
(Drum Roll, Drum Roll, choir of angels) Right off the bat, please accept my apologies; I will be boasting in this blog. I think I have every reason to. I know! I know it’s very rude. But then, so be it. Please indulge me. Every time I alight from our carriage, I feel I have arrived. We were...
Scones, Simply Whey Too Easy
My Mother-in-law was the Julia Child of Karoo Kwezeen (Cuisine). We were an excellent combination on the food front: she cooked it, and I ate it, until I became quite poorly from overindulgence. Although very kind and patient, I doubt she thought I had any mentionable talents, and not in...
Churning A-Whey Homemade Butter
I am so excited. I made my butter! It was simple to make, and I can’t imagine why everyone doesn’t do it too. Since most people are Banting or following Tim Noakes's full dairy revolution, cream and butter have become quite expensive. A liter of cream still costs much less than 500g of...
Keep Korma And Curry On - Curry Recipes
My new favourite quote, especially when my tiara slips a fraction. Yes! Sometimes it takes a change of heart, a change of attitude, and the courage to control our minds and emotions. It’s unlikely we all wake up each morning feeling on top of the world. Years ago, someone said, “The woman of...
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...
I Can Conclude I'm No (Food) Prude – Moroccan Lamb Shanks, Françoise’s Famous Brown Onion Soup, Orange Flavoured Oxtail, Malva Pudding
My beloved, who eats anything and everything, never complains and always says, “Thank you, that was a delicious meal” (even when, on the rare occasion, we have deli pies (or garage pies, as they’re colloquially known) with a good dose of salt for lunch), decided he had a weekend menu: comfort...
Mooching In My Flannel Pyjamas On Sundays
On Sundays, as the good book commands, I take a day off. Late out of bed, I enjoy my coffee and a rusk made by Butch; it’s too cold for my tootsies to shuffle downstairs to make coffee. I read, catch up with friends on Social Media, read messages from my children and watch the short videos...
Giving Chicken A Spicy Pineapple Kick
Sweet and spicy are always a winner and go so well with chicken. We decided to spice up our Sunday roast with a curried pineapple stuffing. Chickens tend to be rather thick-skinned, and flavours don’t penetrate the skin, so we loosened the membrane beneath the skin and popped our stuffing...
Easy Brinjal, Bacon Bake For Autumn Luncheons
Aubergine, brinjal, or eggplant must be the king of versatility. Nothing could be easier than this Brinjal bake, so perfect for long lunches on the veranda when leaves turn and days become shorter and cooler. No one wants to spend hours indoors now. I see beautiful mousebirds are very busy...
Tantalizing Tomato Teaser
Last week we treated ourselves to a Fine-Dining experience at the Conservatory, a pop-up restaurant, Lekkerlek by Likoke (Lick Okay), inspired by the renowned Belgian Michelin-starred chef Piet Huysentruyt, who is rounding off his world tour in Franschhoek. The taster menu, inspired by...
What's Cooking Good Looking? PICANHA STEAK
A few weeks ago, Butch went off to the butcher to see what we could braai (barbecue); we regularly enjoy a steak, especially on Fridays. This time he returned with a Brazilian cut, PICANHA, recommended by the butcher. Tender, packed with flavour, and full of cultural history. It's a cut...