Embracing Sacred Spaces: A Kalahari Journey (and some pie)

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We are back in the Kalahari after a blessed Easter weekend spent with our children. The season is slowing changing. Mornings arrive gently, unhurried, as soft rain clouds gather and drift across the green savannah on the Kalahari. The landscape seems to breathe more slowly now. Even time feels less insistent.


By late afternoon, the sky begins its quiet transformation — muted golds deepening into burnt orange and soft reds. Autumn reveals itself not in sudden change, but in layered colour: in the fading light across the grasslands, in the long shadows stretching over the earth, in the hush that settles before evening.

As I sit and watch a storm forming in the distance, slowly moving across the open landscape, I am reminded of something I read in a devotional by Lysa TerKeurst. Yes, I always want to fill in the blanks, have all the answers, and find solutions quickly. But without the blanks in my life, I leave Him no room to enter and write His answers.


He does not make mistakes. He purposes the gaps.


And this thought lingers with me — not as something fleeting, but something that settles deeply in my heart.

He allows sacred spaces. Blank places. He leaves room.


And perhaps that is what these Kalahari afternoons are teaching me too. There is a particular kind of stillness here — one that cannot be manufactured or rushed. The wind moves slowly across the open land, the horizon stretches endlessly, and even the rain seem to pause before it arrives.


In these pauses, life feels uncluttered. Honest. Spacious.Sacred.


It is here, in the quiet in-between, that I find myself drawn to simple rituals. A pot of tea. A well-worn plate. Something sweet from the oven, made not in haste, but in rhythm with the land.

So, make this quick coconut pie with me. Brew your cup of tea, grab your journal, and sit with me. Allow the gaps. It is sacred spaces.

– Aldalene

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When Life Gives You Lemons… Make Limoncello

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There’s a hush that settles over the Kalahari in winter. Mornings arrive slow, with breath visible in the crisp air and frost dusting the dry grass like powdered sugar. Winter is lingering—stubborn, beautiful, and utterly Kalahari.

The veld lies still, golden and brittle, stretching under a bright cold sky. Yet, the silence doesn’t last long. Laughter echoes through the house, boots crunch across the yard, and the clatter of coffee mugs marks the start of another day. Our winter days are filled with the joy of hunters who find joy not just in the chase, but in the moments in between—the stories, the meals, the memories. This is Kalahari Safari.

In the quiet moments—between prepping stews and stirring pots—I pause by the basket of lemons. My heart is full of thankfulness and memories that arrive unannounced, like the scent of citrus on a breeze. The sharp, sunlit fragrance takes me back…

To Italy.

To late alfresco dinners in Tuscany. To Positano, where the scent of citrus drifted on the sea breeze. To summer in a glass.

Limoncello. A bold, zesty Italian liqueur made by steeping lemon zest in alcohol. Bright yellow and intensely citrusy, it’s best sipped chilled on a long-awaited summer evening.

I find myself searching for that taste again—that golden memory. Longing for the return of slow, sun-drenched evenings. I scroll through the internet, looking for an authentic recipe, hoping to bottle a little bit of summer before it arrives.

I gather our Kalahari lemons. It will take time. But all good things do.

Anything worth doing is worth doing slowly.

Mae West

While the hunters laugh and share stories around the fire, and the wind whistles outside, a jar of lemon zest quietly steeps in the corner of My Kalahari Kitchen—bottled sunshine.

And when the limoncello is finally ready, we’ll raise our glasses.

To winter in the Kalahari. To memories. And to the joy of citrus and time. – Aldalene

(Recipe on next page)

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Kalahari Nights & Chocolate Delights: A Winter Skillet Treat

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Winter has quietly crept into the Kalahari — in her usual gentle, golden way. The mornings are crisp and quiet, the air still and clean. Grass shimmers in soft light, and the horizon stretches endlessly, wakened by a slow, amber sunrise. There’s a kind of hush over the land, as if time itself has paused to breathe.

It’s the season when family returns — trucks roll in with dusty tyres, laughter spilling out before the doors even open. Children come home from college, bringing stories of city life, tired textbooks, new friends… and always, a deep hunger for home (and mom’s cooking!).

This is when my Kalahari Kitchen comes alive.

In the end, food is the celebration of family, and family is life’s greatest feast. Lidia Bastianich

Coffee brews in the early light, the aroma drifting through the house. Hands wrap around warm mugs, eyes still soft with sleep, and hearts full of quiet excitement for the day ahead.

These are the days of full hearts and fuller tables. I pull out dog-eared recipes from my mother’s cookbook, flour dusts the counters, and the scent of cinnamon, cocoa, and roasted nuts fills the house.

And what better way to celebrate winter’s quiet magic than with a Warm Chocolate Fudge Skillet Cake — rich, gooey, and best served straight from the pan, with a generous spoon of cream or vanilla ice cream.

This dessert from Half Baked Harvest (love her recipes!) isn’t fancy — but it’s indulgent. Comforting. Honest. The kind of dessert that invites second helpings and long conversations around the fire. This dessert is best enjoyed with wool socks on your feet, good company, and stories that stretch late into the night. Around my kitchen table, each of us armoured with a spoon, we dive into the warm skillet — laughing, sharing, remembering.

So here’s to winter in the Kalahari — a season of slowing down, gathering in, and feeding both body and soul.

With love from my Kalahari kitchen,

Aldalene

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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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