When planning a brunch, I find it helpful to prepare food that doesn’t have to be eaten as soon as it is cooked — that doesn’t collapse like a soufflé, or won’t spoil like soft poached eggs.
The sun, it seems, is rising with reluctance. Dawn, as if taking a cue from the sun, is appearing later and later, and so is her chorus.
For most southern African children in the 1970s, the marula fruit gained legendary status after we watched how it intoxicated wild animals in Jamie Uys‘s film, Beautiful People.
Identifying trees with the venerable Meg Coates-Palgrave, the Zimbabwean dendrologist who has been studying and writing about them for 60 years, is not for those who are impulsive or prone to high emotion.
Since I published my last blog post UNDER THE MONGONGO TREE – Bush Gourmet in the Zambezi Valley – A Prologue, many readers — particularly those with a slow internet connection — have written in
Shortly after new year, Denise Landis, the founding editor of The Cook’s Cook magazine in the United States — the same publication that commissioned me to write about Nasturtium Capers for its December is
