On the east south east-ish of our house lives a growing, not entirely peaceful community. Of birds. Rock Martins and Lesser African swallows. It's a pair of the latter that have hijacked a nest that a

Now that I have (well, I have have chosen to...) two different types of breads to do for.the market, I really am AFK on Fridays and Saturdays. My early morning Saturday slot, and when I usually write a

This week's plant-based jar for the market is a mild red bean chilli. Because, well, the weather man says it's going to be chilli. Make a meal with the homemade cottage cheese and sourdough rolls. Still,

Yes, I am on a marmalade mission again. A fresh batch of marmalade while citrus is still inexpensive. To build stocks especially after an unexpected sale of seven during the week. For today's market, the

Spring has fled and winter has returned. With it wind and garden detritis. And pretty light. This was yesterday morning as I started my kitchen day. It consisted of the agenda set out [yesterday](Hive

A pale pink sunrise is how yesterday began. Then it was into the kitchen. Of course. First order of the day was to do the first of three knockdowns before shaping the rolls. I am loving the warmer weather

One swallow doth not a summer make. It does, however make spring! This chap and two others greeted me yesterday morning as I drew the curtains. I miss their swooping around with their whistles and trills

As I alluded to in yesterday's post, making bread from scratch is not quick and even longer if one wants good flavour. That means proving overnight. At some point in the process. For the rolls I sell at

Yesterday was all about filling jars: labneh, olives and lemon marmalade. I hadn't made labneh for a while. It had been at the back of my mind when someone arrived at my stall. I am looking for lubna Huh?

Yesterday was cold and miserable. So much so that I was concerned that my rolls would not rise and mother wouldn't perform for the loaves I had to start. I decided to make marmalade. Not just to stockpile

That was as we left for the local and it was a welcome sit down after 11 hours mostly on my feet. The days are lengthening. Late winter, early spring sunset sky at 6pm on a still Friday evening in McGregor.

Have you ever got to the end of the day and just wanted comfort food? With tomato sauce? That was me, last evening. This was a little of how the day unfolded. There is a bakkie (pick up) in that cloud

Some of yesterday's work product. Duck liver pate and chicken soup, the main ingredients for which are free range ducks and chickens from Red Earth Farm, just outside the village and, of course, sourdough

This is winter mornings @ The Sandbag House. Felines, Gandalf and Princess Pearli make a study in monochrome, stopping me from making the bed. The red one, Rambo,, languishes at or on my feet as I get

Yesterday's list was relatively short but the cook was long. French onion soup is both a lot of chopping and a lot of cooking. Worth every minute for developing the flavour. The result, four jars of soup