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.
While planning this post, I realized I had no idea where or how food preservation began.
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.
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 arr
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.
Rosella, or to some, Wild Hibiscus.
I could stare at a rosella plant in the same way our Jack Russell stares into the branches of a mukwa tree after spotting a squirrel. For hours and hours.
