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.
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.
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:
@artywink
@hive.blog and Canva.
