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
