When it comes to festive holidays, Christmas tends to reign supreme. Between the gifts and glitz and the delicious dinner spreads, it’s a difficult celebration to compete with. New Year’s Eve, however, is a great contender for the spot of ‘fave holiday’. Not only is it the final celebration of the year, but it’s also a moment to reflect while welcoming a new beginning. And even though it might present the perfect opportunity to dress up and boogie down, it’s also a chance to celebrate a few traditions as well. As we get ready to ring in the new year, we’d like to delve into culinary heritage from across the world and discover the deep, layered meanings behind some of...
The Earth’s temperature is rising every year. Wildfires are spreading and water is growing increasingly scarce. But spekboom can help. Portulacaria Afra, commonly known as “spekboom” is a succulent plant indigenous to South Africa. This sprawling bright green shrub could be the key to offsetting carbon emissions and helping to restore balance to our planet. By acting like a carbon sponge, one hectare of spekboom can absorb between 4 and 10 tonnes of CO2 per year and is 10 times more effective per hectare at carbon fixing than any tropical rainforest. In addition, this evergreen wonder plant grows without formal planting and can do so using very little water. It is also fire-resistant and can live for up to...
I had not considered the thyme, basil, or even lavender for drinking until I did some reading up. Satisfying, simple and soothing from your herb garden!
3 Heritage Day Salad Dressing Ideas Good of you to volunteer to make the salad for this week’s Heritage Day Braai! With so many great mixed leaf salad options available, one could simply make the salad dressing the hero. Here is a bit of inspiration. Feta Herb Salad Sauce Throw everything in a glass jar with an opening big enough for a stick blender. Blend and seal. Keep in the fridge for up to a week. 1 ½ rounds herb feta cheese ¾ cup cream 4 tbsp apple cider vinegar 2 tbsp olive oil ground salt and black pepper Add a tad of milk or water to get the consistency you like. Mine is always more of a sauce then...
