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.