Starting as we plan to carry on the year
After being able to see the New Year in, properly, yesterday's meals were all about comfort and light. Scrambled egg brunch because a rare Saturday morning of no market put me in charge of breakfast.
Then, for supper: the Christmas meal that keeps on giving: left over cold ham and salads.
The current and favourite garden loot green salad and to end, and out of the jar, a fruit salad with more garden loot: plums and strawberries.
The apricots are from a friend's neighbouring farm and arrived with the eggs.
About those apricots
Late apricots. This year's apricot harvest has been really bad. As much as 60% down, some farmers say. These are from a neighbouring farm that has just a few trees.
Four jars of traditional apricot preserve. For dessert, as they are or sorbet.
The rest will make chutney.
A New Year
Here's to a healthy and prosperous New Year that's neither a blank nor as black and bleak as the last two. I'm intending to continue it as it began: with fun, people I care about, work (and managing my stress/anxiety levels associated with that) and in my happy other office: the kitchen.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
- re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
- and "re-capturing" nearly two years' worth of posts.
- From Wordpress, I use the Exxp Wordpress plugin. If this rocks your socks, click here or on on the image below to sign up.
- Join Hive using this link and then join us in the Silver Bloggers' community by clicking on the logo.
Original artwork: @artywink
- lastly, graphics are created using partly my own photographs, images available freely available on @hive.blog and Canva.
One word - SCRUMDIDLEYUMPSIOUS! Looks soooo good!
And Happy New Year to you, too!
Haha, Happy New Year! So did you know where that word came from? Wonder if anyone else noticed it? 😁
You're asking a Roald Dahl fan? 🤣🤐🤣
Haha, I thought I had you for a minute! They actually made Scrumdidleyumpsious candy bars by Wonka when I was a kid. They were so good, chocolate filled with a caramel that was sooo rich and chewy. God, I miss those! You can still find Ever Lasting Gobstoppers in some Drugstores here, I use to buy them for MY kids, they thought Wonka really existed for the longest time after they got those!
My parents, WW II babies who grew up in the UK used to talk about gobstoppers, and every child ate them, so the factory had to make the old standard. I am sure they are still around here - at the odd corner shop that has survived covid.
Those scrumdidleyumptious bars sound, well...ummm... lol
Perfect way to start the year, slowly, positively healthy good food never goes begging to make light of a day or two with meals that look simply delicious.
!LUV from KZN!
@joanstewart(5/10) gave you LUV.
Goodness I need to be more like you!!! The food in my new town is INEDIBLE. I'd gotten spoiled eating out in my last town, but here there is only one that I consider good, and it's only open 12 hours a week. This place makes me want to open another restaurant, just to have something to eat! Maybe I should hire a cook...
Wanna come to New York?
Happy New Year!
Happy New Year to you, too!
I thought the food in New York was the best in the US...oh yes, that's NYC, right?
Twenty five years ago, I'd have jumped at any invitation to NYC - it wouldn't have been to cook though, lol. That's a skill (always a love) honed mostly in the last 20 and very much more so in the last four...
Move to our village, and I'll cook for you!