Leo enjoys playing with play dough. And when it’s not on his head (see pic) or in the carpet it makes for a fun activity.😊
This Play Dough is easy to make, feels nice, and lasts long. I originally got the recipe from Milene. Here it is:
1 cup Flour, 1/2 cup salt, 1 cup water, 1 tablespoon Cream of Tartar, 1 tablespoon oil
Add ingredients in pot and heat on stove, mixing until it is the right consistency. (Mini arm workout!)
He had two separate colours for about 2 minutes.
We made pork belly for our annual “Christmas in July” this year. The meat was soft and succulent and the crackling was very crispy. It was delicious! (And it wasn’t just me who thought so.)
Ingredients: 2kg pork belly; salt; 375mls white wine; 8 garlic cloves; thyme; for the glaze: +/-250g Gooseberry and Ginger Jam (but any jam should do); 250g Maple syrup (or maple flavoured syrup)
Place pork belly in roasting tray. Rub generous amount of salt on the skin and leave for 15mins. After 15 mins dab excess moisture with paper towel. (Recommended: Cut the fat into your serving strips because crackling is difficult to cut when it’s done.)
Put oven on high (230-240 degrees celsius).
Put pork in oven for 30-40 minutes until skin feels hard.
When skin has hardened put oven on grill so that skin puffs up. Watch that it doesn’t burn! (About 15mins)
Take pork belly out of the oven; put grill function off; and allow oven to cool down to 180 degrees.
Add white wine, garlic cloves and thyme to roasting tray. Put pork belly back in the oven for 1 and a half hours.
Mix Jam and syrup together. You might need to slightly heat mixture just to make it runny enough. Spread mixture over pork belly as soon as it is out the oven.
Cut the pork belly and spread any remaining jam and syrup mixture over the pieces.
“Maybe Christmas doesn’t come from a store. Maybe Christmas means a little more.” Dr. Seuss
I haven’t put anything on this blog for a while… I was a little scared off by weird “outlook” followers. But this tomato soup is yummy! And easy to make.
Thick (1cm) Sliced tomatoes (1kg), 1 chopped onion, 250ml cream, salt, pepper, 1 teaspoon sugar, butter to fry onions in.
Place tomato slices in deep baking tray and drizzle generously with olive oil and season generously with salt and pepper.
Roast the sliced tomatoes in deep baking dish in oven at 220 degrees celsius for 1 hour. (Until tomatoes look a little caramelized)
Add 1 liter of boiling water to the roasted tomatoes.
Fry onions in butter. Add tomatoes with the water to the onions. Add your cream and more salt and pepper to taste. Add 1 teaspoon sugar. Allow to simmer for 10 minutes.
Serve with some type of delicious bread.
Happy Birthday, Hannes!
“Second Star to the right and straight on ’til morning. -Peter Pan”
The abundance of stars was one of my favourite things about our Koranna trip! I haven’t seen so many twinkling stars in a while. Wow!
We had perfect weather with clear skies for our weekend camping adventure. We were 4 adults, 2 babies, 4 dogs and Betsy. Our two doggies were really nervous on the day we arrived. Chilli just wanted to stay in the car. I think it was all the new sights, sounds and smells! Or, maybe it was the troop of baboons watching us from the top of the cliff!? Baaaa!
The terrain getting to and from the bush-camp is quite rough and a 4×4 would’ve been helpful. We did get stuck… but luckily managed to get unstuck…twice.It was convenient to have a flushing toilet close by, although I rather didn’t cross that bridge after the sun set… just incase.
Nobis and Danie prepared really yummy food on Saturday. For brunch they made an egg pizza in a pan- or was it a pan quiche? Marc and I tried to out do them the next morning with our pan-toasted cheese and charcoal buns.😝
We camped at Koranna 2 years ago with Hannes and Anashti. Here’s that Koranna blog post. I can’t believe 2 years have passed since then!
Reach for the stars!😊 (They seem much closer at Koranna.)