Life, Seasons and Muffins

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tiny white flowers with dried leaves

August in the Kalahari is not the most beautiful time of year. The savannah landscape is dry and dusty, the wind relentless, and the sunsets, while striking, are tinged with a haze. Yet, even in this raw, untamed season, there is life, movement, and anticipation.

Life is a lot like this August landscape. There are seasons that feel harsh, uncertain, or barren. But even then, we can hold fast to the promise that “there is a season for everything, and He makes everything beautiful in its time.” As the beautiful (and a family favourite) song by For King & Country (2024) reminds us:

“And You make everything, everything beautiful You make everything, everything new You make everything, everything beautiful In its time, in Your time, it’s beautiful.”

Just as the Kalahari is preparing to bloom again, so too do our lives unfold in God’s perfect timing. Each gust of wind, each swirling dust cloud, each fiery sunset is a reminder that beauty is coming—even if we can’t see it yet.

He has made everything beautiful in its time. He has also set eternity in the human heart; yet no one can fathom what God has done from beginning to end.- Ecclesiastes 3:11 (NIV)

In this season, I love to pause and savor the small joys that make life meaningful, even amid the dust and wind. There’s the delight of my daughters visiting home for a week, filling the house with laughter, stories, and warmth. The quiet evenings under the stars, when the vast Kalahari sky stretches endlessly above and the world feels still, are moments of peace and wonder. There’s the comforting aroma of freshly baked bread and muffins.

These small joys are gentle reminders that even in a season that is rugged and unpredictable, there is goodness, provision, and an expectation. Just as the Kalahari endures the wind and dust to bloom again in time, so too do our lives hold beauty in every season.

The Kalahari in August may not be the most beautiful, but it is a season worth embracing. And every season of life holds the promise that He will make all things beautiful in His time. (Recipe for Bran muffins on next page)

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My Kalahari Autumn Table: Nostalgic Baked Chicken with Chutney and Mayo

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It is my favourite season: autumn!
My heart quietly celebrates as I watch the tall Kalahari grass dancing in the light wind, whispering the promises of cooler days. After months of relentless sun and dry days, the land has begun to exhale. What a few months it has been… months of waiting, praying for rain, watching the skies with hope. Long, hot days that seemed to stretch endlessly. And then — the rain came.

Oh, how the rain transforms everything — even my anxious heart.
The scent of the earth deepens, rich and grounding. Sunsets blaze in hues of red and gold, casting a soft glow over the landscape. Grasslands of green surprise the sand. In the kitchen, this change of season stirs something in me too. The rhythm slows. It is the season of golden grasses, grateful hearts, and the gentle beauty of autumn.

Autumn carries more gold in its pocket than all the other seasons – Jim Bishop.

It is also a season to cook from the heart and to tell stories that warm the soul. Here at My Kalahari Kitchen, we lean into this moment — celebrating seasonal ingredients, nostalgic flavours, and the beauty of simply being together.

I find myself reaching for old favourites—recipes passed down, tucked away in handwritten notes and smudged with memory. The kind of food that fills a home with fragrance. Food that invites you to linger a little longer around the table.

One of those recipes, close to my heart and tied to so many family meals in our Kalahari kitchen, is baked chicken smothered in a creamy, tangy, and slightly sweet chutney-mayo sauce. While every family might have its own slight variation—some add curry powder, others a splash of lemon juice—the soul of the dish remains unchanged. It’s effortless, flavourful, and for sure a family favourite!

Here’s the nostalgic version from My Kalahari Kitchen — simple, satisfying and perfect for an autumn evening in the Kalahari. – Aldalene

(Recipe on next page)

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Under the Kalahari sun- Finding comfort in faith and simple food.

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After weeks of fast-paced cityscapes, long flights, and the ever-present hum of a world that never slows down, we are finally back where we belong. The Kalahari is where we find ourselves, under the vast African sky, surrounded by the red sands of the Kalahari and endless horizons.

But this time, the land greets us with silence. The air is dry, the sky vast and unyielding, and the earth—cracked and thirsty—longs for relief. The drought has tightened its grip, pressing down on both man and beast.

Yet, even in this barrenness, we hold onto hope.

We pray for rain—the life-giving water that will soak deep into the soil, bringing renewal and abundance. We trust in the faithfulness of our God, believing that soon, the winds will carry the scent of fresh rain, and the land will be transformed.

This is the rhythm of the Kalahari—seasons of waiting, seasons of blessing. And through it all, we remain steadfast, knowing that the One who created this land has never failed it.

We wait. We trust. And we believe that the rain will come.

Be glad, people of Zion, rejoice in the LORD your God, for He has given you the … rains because He is faithful. He sends you abundant showers … as before.- Joel 2:23

And in our Kalahari Kitchen, we embrace what this season offers. The heat calls for food that refreshes, that brings relief in its own small way—cool, crisp, and simple. I just love Jamie Oliver’s Spinach and Cranberry Salad (recipe on next page) – light, vibrant, and packed with flavour. Ingredients are easily available and it pairs beautifully with any protein on a hot summer day.

So toss together this delicious salad, pour something cold to drink, and set the table outside. Even in the heat, even in the waiting, there is beauty in coming together—sharing food, conversation, and faith that the rains will come. – Aldalene

Read more: Under the Kalahari sun- Finding comfort in faith and simple food.

Spinach and Cranberry Salad

INGREDIENTS

  • 1 tablespoon butter
  • 3/4 cup almonds blanched and slivered
  • 1 pound baby spinach
  • 1/2 to 1 cup dried cranberries
  • 2 tablespoons sesame seeds toasted
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 2 teaspoons red onion minced or thinly sliced
  • 1/4 teaspoon paprika
  • 1/2 cup white wine vinegar
  • 1/2 cup vegetable oil
  • 1 T soya sauce

INSTRUCTIONS

  • In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  • In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.
  • In a large bowl, combine the spinach with the toasted almonds and cranberries and toss with the dressing.

Notes: I do not use all the dressing. Place remaining dressing in a glass bottle and place in fridge for later use.

Laughter is brightest in the place where the food is. – Irish Proverb

The Simple Truth about Happiness… and an Orange and Yoghurt cake

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Orange is the happiest colour. — Frank Sinatra

In the Kalahari winter, the desert’s chill seeps into every corner of my kitchen, where the crisp, invigorating air contrasts sharply with the summer’s dry heat. A basket of vibrant winter citrus fruits sits prominently on my kitchen table, their zesty fragrance wafting through the space and infusing it with a refreshing burst of scent. The house is quiet. As I sit with my journal, gazing out over the cold, dry savannah, I am reminded that our search for happiness often leads us in many directions, sometimes missing a simpler truth. True and lasting happiness is not found in happenings or external circumstances but in a deep relationship with my Father. Psalm 144:15 assures me: “Blessed (happy) are the people whose God is the Lord.” And Ecclesiastes 2:26 adds, “To the person who pleases Him, God gives wisdom, knowledge, and happiness.” As this truth wraps around me like a comforting blanket and I am filled with a profound sense of peace and contentment.

This feeling of tranquility carries over into my kitchen as I prepare to bake an Orange and Cardamom Yoghurt Cake—perfect for a Friday treat. Yes! It is weekend! The aroma of spices—cinnamon, star anise, and cardamom—fuses beautifully with the citrus, creating a captivating scent that envelops me on this cold morning. From the instant I start zesting the oranges, the kitchen takes on the inviting aroma of a charming bake shop. This cake is especially perfect right now—with oranges in season and the warming spices adding their special touch, it’s ideal for these cold winter months.The mingling fragrances of spices and fresh fruit transform my Kalahari kitchen into a warm, joyful retreat, a true celebration of winter’s embrace and the comforting presence of happiness found within.

This is a winter must bake! This cake is guaranteed to bring a smile to your face and add a delightful touch to your weekend.

Orange and Cardamom Yoghurt Cake

Ingredients

  • 250g butter (room temperature)
  • 250 ml (1 cup) castor sugar
  • zest of one orange
  • 3 extra large eggs
  • 375g (2 1/2 cups) self raising flour
  • 5ml (1 teaspoon) grounded cardamom
  • pinch of salt
  • 375ml (1 1/2 cup) greek yoghurt
  • 125ml (1/2 cup) desiccated coconut
  • 30ml (2 tablespoons) poppyseed

Syrup ingredients

  • zest and juice of 2 oranges
  • 125ml (1/2 cup) fresh lemon juice
  • 60ml (1/4 cup) water
  • 250ml (1 cup) caster sugar
  • 60ml (1/4 cup) honey
  • 5 star anise
  • 5 cardamom pods
  • 2 cinnamon sticks

Instructions

  • Preheat the oven to 180C
  • Grease a medium-sized ring from pan and dust with cake flour.
  • Cream the butter and sugar together until light and fluffy.
  • Incorporate the orange zest into the mixture.
  • Add the eggs one at a time, beating well after each addition.
  • Sift the flour, cardamom, and salt together in a separate bowl.
  • Fold the dry ingredients into the egg mixture alternately with the yogurt, starting and ending with the flour mixture.
  • Gently fold in the coconut and poppy seeds until evenly combined.
  • Pour the batter into the prepared tin and smooth the top.
  • Bake for 50 minutes or until a cake tester inserted into the center comes out clean.

While the cake is baking, prepare the syrup.

  • Combine all syrup ingredients in a small pot.
  • Heat the pot over medium heat, stirring until the sugar dissolves.
  • Bring the syrup to a boil, then let it simmer for 5 minutes. (The delightful aroma of the spices will fill your kitchen!)
  • Remove the cake from the oven and allow it to cool slightly before turning it out of the tin.
  • Place the cake on a cooling rack.
  • Gently pour the hot syrup over the cake, allowing it to soak in.

Top the cake with a generous dollop of whipped cream, allowing its creamy sweetness to elevate each bite. For an extra touch, sprinkle some chopped pistachios on top of your cake, letting them adhere to the sticky, sweet syrup. This cake is guaranteed to bring a smile to your face and add a delightful touch to your weekend.

Whoever is happy will make others happy. ― Anne Frank, The Diary of a Young Girl

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Life and Lemons

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brown plant and flowers

I cannot believe we are one third into 2021. It has been a whirlwind few months with many changes in our home… we are all still trying to adjust to a new normal. Children are far off at college, our house is quiet and we are adjusting to a so called new-normal. 2020 has shown us that nothing stays the same for long–rather, seasons come and go naturally with the predictable (and unpredictable) transformations that our world endures.

“The only way to make sense out of change is to plunge into it, move with it, and join the dance.”

– Alan W. Watts

The change of seasons excites me! Days are becoming shorter, evenings longer. I love autumn! As summer’s light dims and the leaves begin to fall, I like autumn’s reminder that a meaningful life isn’t only about productivity, but transition too.

Autumn is a time of beauty, of harvesting and of shedding the old. While autumn is a time of productivity, it is also a time of completion and transition.I love the quote that reads: If we don’t change, we don’t grow. If we don’t grow, we aren’t really living.

Discerning the seasons of our lives isn’t always easy. The Book of Ecclesiastes says there’s ‘a season for every activity under heaven’ it is wonderful to know that our Lord is involved in all this too. God has tasks for us to do, seasons for us to do them in, and wants to guide us through each of them. I am reminded every day through this new season that it is all a choice- a choice to live expectantly. To live attentively. To live with significance. And embrace the seasons of life.

Breathe the air, drink the drink, taste the fruit! And with all the beautiful lemons in season, I am tempted to bake these easy lemon bars. These are classic lemon bars featuring a soft butter shortbread crust and a tangy sweet lemon curd filling that’s baked to the perfect consistency. The lemon layer is thick and substantial, not thin or flimsy like most other lemon bar recipes.

Lemon bars are one of the EASIEST desserts to make but they’re guaranteed to bring a smile to your face; so bright and zingy with all the lemon flavour from the juice and zest, they’re simply irresistible! So Yes! When life gives you lemons- bake lemon bars!!

Recipe on page 2.

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