It’s Monday morning… and there’s nothing quite like starting the day on our Kalahari porch, coffee in hand, watching the first light stretch across the savannah. That first sip of freshly brewed coffee, paired with a crunchy rusk (like these!) or one of these go-to express breakfast bars (recipe on next page), is pure magic.
Be still and know (recognize, understand) that I am God. – Psalm 46:10
There’s something sacred about these quiet moments—the world slowing awakening, the soft glow of dawn, the gentle rhythm of nature unfolding without hurry. Be still and know that I am God. It’s a whisper in the wind, a reminder in the stillness to let go, to stop striving, to simply be. Let God be.
Too often, we rush from one thing to the next, filling every moment with busyness. But here, in the hush of a Kalahari morning, I am reminded that life isn’t about chasing—it’s about knowing, recognizing…understanding…
And so I sit, I breathe, and I embrace the stillness—fully present, fully at peace—knowing that in this moment, I am right where I’m meant to be. – Aldalene
Our lives are interwoven in ways that are both miraculous and mysterious, not by chance but by grace.- Unknown
The smell of freshly brewed coffee and rusks baking in the oven, fills my kitchen as the shadows grow shorter and day breaks. These rusks are Janneman Jnr’s treat with a cup of coffee, whether he is sitting on the porch in the Kalahari or in his college dorm room. These rusks are easy to make and perfect for enjoying with a freshly brewed cup of coffee. Here’s the recipe for you to try at home (or when you miss your children who are off at college…)
Buttermilk Rusks
1.5kg Self Raising Flour
Pinch of Salt
1T (15ml) Baking Powder
500g Butter, softened
1 1/2 Cup of White Sugar
2 Cups (500ml) Buttermilk
2 Extra Large Eggs
Pinch of nutmeg (the secret ingredient)
Handful of Digestive bran (optional)
Instructions
Preheat oven to 180C/360F and grease three bread tins.
Sieve dry ingredients (including the pinch of nutmeg) in a large mixing bowl.
Work the softened butter into the flour using your fingers until the mixture resembles bread crumbs.
Beat together the sugar, eggs, and buttermilk, then add to the butter mixture and blend well.
If using, add the digestive bran and mix well.
Form rusk-sized rolls with your hands and place them next to each other in the prepared tins.
Bake for 40 minutes until slightly golden brown.
Break into rusk pieces and dry overnight in a 70C oven until dry.
Remember to enjoy the delightful combination of Janneman’s favourite treat and a freshly brewed cup of coffee!
“I have measured out my life with coffee spoons.”- T.S. Eliot
It is the most special week on our Christian calendar. Easter… a commemoration of Christ’s suffering , death and resurrection. How wonderful to be reminded of His love for us and that it wasn’t nails that held him to the cross but His love for you and me. And that He has risen. He lives!
I love the lyrics of the song “Because He Lives” written by Gloria and William J. Gaither.
Because He lives, I can face tomorrow
Because He lives, all fear is gone
Because I know He holds the future
And life is worth the living
Just because He lives.
Easter is about family, faith and love. It is a time of togetherness and reflection. And wherever you find yourself this Easter weekend, chances are good there will be hot cross buns on your Easter menu!
The sanctity of hot cross buns, it seems, is bound up in our childhood memories: the innocent scent of yeasty, raisin-studded buns warming in the oven, redolent of butter, allspice and cinnamon filling the house. Growing up I could always count on my mom to bring home a fresh package of hot cross buns, the second they hit the shelves. Over time I followed her lead and toasted hot cross buns found their way into our Kalahari kitchen a week or two before Easter and vanish immediately after. (My kids are not too fond of raisins in their food but will endure and endulge in a hot cross bun at Easter!)
There isn’t one clear explanation for why hot cross buns make their way to our table around Easter. Some theories rest in Christian symbolism, though there are several stories (and even some tall tales) about their origins. Some talk about hot cross buns (which may have at one time been called Good Friday buns) being baked and eaten solely on Good Friday, while others mentioned them being eaten throughout Lent. But one thing is certain, over time they gained popularity, and eventually became a symbol of Easter weekend.
I know there are some great hot cross bun recipes out there, but as my two daughters and partners-in-crime-when-baking, are away at college, I will be resorting to store bought hot cross buns. And serve them with a twist. Hot Cross Buns French Toast. ( Recipe on page 2) Who can resist the smell of butter and cinnamon wafting through the kitchen on Easter weekend.
This is a quick and easy recipe and a crowd pleaser. And it is perfect for those left over buns, even long after the weekend. I wish you a blessed Easter. Because He lives, I can face tomorrow! – Aldalene
I just love watching the French Open. The loud French crowd, the sipping of French champagne, the red clay courts offering exciting tennis. This tournament is usually scheduled for May, but due to the world-wide pandemic, the tournament was moved to the month of October and crowds are limited to a thousand people per day.
Yes, watching tennis at Roland Garros is still on my bucket list. Who does not want to visit Paris, the City of Lights. I imagine taking strolls along the River Seine, visiting world-famous landmarks and museums and eating buttery croissants and syrupy french toast at an outdoor cafe.
Until then, I have to be satisfied with the daily broadcasts of matches played. Between the seven rounds needed for a championship, the slow-playing surface and the best-of-five-set men’s singles matches, the event is widely considered to be the most physically demanding tennis tournament in the world. And these two weeks demand many cups of coffee, quick easy meals and a plate of the best baked french toast for breakfast ( or even lunch)! Yes, French Toast for the French Open!
I don’t mean to brag, I don’t mean to boast
But I am intercontinental when I eat French Toast.
Mike D.
Golden caramelized toasts on the outside; creamy soft and pillowy on the inside with the perfect cinnamon syrup in every mouthful. All of the flavours of your favorite French toast made easy in a baking dish? YES, I’ll take it! It is game, set,match!
So on this Monday afternoon, I am using the left over bread from the weekend and preparing ( while I am watching Djokovic play!) this delicious and easy baked french toast.
No dipping or flipping or frying, comfort food doesn’t get any better than throwing it in the oven. Imagine a dish full of warm and custardy French toast on this weekday morning… while watching nail biting tennis. And drinking another cup of coffee ( or maybe a glass of French champagne). Recipe on page 2.
We are in another week of lockdown on the ranch…. It has been a time of soul searching… digging deep to stay positive and keeping the faith… venturing into unknown territory of what is called the ‘new normal’.
A home still silent of excited hunters returning after a day in the field, the glow of the African sun on their cheeks and the thrill of the hunt in their eyes. We miss our hunting friends, sharing meals and memories around the dinner table in the heart of the Kalahari.
But it has also been a time of creating special home memories as a family. Laughing at our own silly jokes till our stomachs hurt, playing board games till late in the night, cooking and baking together in my Kalahari kitchen. A taste of home, for all of us.
Nothing smells home like the smell of baking.
Pinterest
As I walked into the kitchen this morning, I was greeted by the smell of bacon and cheese. Lorene and Janneman were baking savory muffins. Minutes later we were sitting on the porch, drinking coffee and devouring these quick and easy to make, so more-ish, savory muffins. They are buttery with golden crusty tops and fluffy moist insides. What can be better on a windy Monday morning than a fresh-out-of-the-oven cheese and bacon muffin with my family. A true taste of home.
