Gluts of fresh food, either straight from the tree or from the mountain in the freezer, are always inspirational when it comes to planning a meal for entertaining. On this occasion, for a Sunday lunch with neighbors, I wanted to use up some of our guavas in a dessert. We have bags of them in the freezer, which so far I have used for jelly and cordial.
I believe the real meaning of our existence is to be found in soil … in its alchemy, in its mystery, in its eros. Terra Illuminata. It’s where life begins and it is where life ends. It’s where death begins and it’s where death ends. It’s the Earth’s skin; the Earth’s exemplary circle.
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 terrific thing about a frittata is that its flavor is enhanced by letting it rest.
While planning this post, I realized I had no idea where or how food preservation began. I started exploring its history and read that although food has been preserved for millennia — from early man having to harness nature to survive i.e.
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. Our little world is in quiet retreat, now that the rains have left and the air has cooled. The Paradise Flycatchers, such a decorative adornment among our teak trees most of the year, have migrated.
A Guest Post by Chris Aston:
Ice cream-making began in our young lives when what-looked-like a random assortment of bits of wood and metal arrived — along with a music box, a large telescope, and an eclectic array of books and photos — on our farm in Karoi in what was then northwest Rhodesia.
