Mint and cucumber is a combination that, I recently found out, is as effective in the spa as it is in the kitchen.
Here in Livingstone we seldom have really cold days in our short winter. Early mornings are chilly, especially on our slab under the Mongongo tree where there are no doors and few windows.
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.
When I was young my mother used to sing a song to my brothers and me called, “I’m a Lonely Little Petunia in an Onion Patch.
If I was asked what I’d plant in my garden before anything else, it would be a selection of fresh herbs and then tomatoes. Nothing does it for me quite like fresh herbs. Basil. Dill. Mint. Parsley. Oregano. Sage.
