Tuesday 10 December 2013

November and then the Christmas buildup

I am so impressed that, with no post for over one month, there are still many new readers of the African Table.

The table and myself have been extremely busy over the past 6 weeks with beads, baking and lavender.

Mid November saw Jim as the only male present at a Sunday afternoon ladies champagne tea. the occassion was celebrating, very belatedly, our friend Laurence's 50th birthday (one week before her 51st). We had been planning a much grander affair, however, November is the start of the Christmas fair season here in Nairobi so we down sized slightly because of clashing dates. Not that it was subdued by any means as you can see from the photos. Despite being the only male, I think Jim had fun and he did run off to his shed several times during the afternoon!

meringues with lemon curd cream and lavender

the tea table with birthday cake centre piece

Champagne all round


Jim surveying the goings on!
 
One week later saw myself and my friends Mimi and Jane loading cars and heading off to the Shaggy Dog Show Fair in aid of KSPCA. The Shaggy Dog Show is always fun, a light hearted event for those of us who dont have pedigree pets! Mea entered the owner/pet fancy dress competition with Rocky dressed as a bumble bee. She borrowed Jim's bee keepers outfit and won 2nd prize for her efforts.
The sales were a bit slow but Jim and others kept a steady flow of  Pimms heading in our direction and a lovely day was had by all in support of a good cause.
 
23rd November saw us heading off again, watching the sky for rain! This time to Purdy Arms Christmas Fair. As well as my jewelery I emptied out the cupboard where I store all my home made chutneys and jams. I also decided to take on orders for Christmas baking (which I am now paying for, as it is D-week with Christmas looming). I had a very successful weekend, selling all the jars I had dragged alone (there was no way I was taking them home, they were too heavy), enough jewelery to make the trip worth while and also had a great response to the mince pies and shortbread.
 
So now I am up to my elbows in butter and flour, the house smells of fruit and spice - just as it should at Christmas - and I am only slightly panicing at finishing all the orders, getting to the coast with a three tier wedding cake that I am baking or a friend and getting home in time to collapse on the terrace with smoked salmon and champagne on Christmas Eve!
Yesterday I delivered 100 iced and decorated Christmas tree biscuits and the first batch of mince pies. I have a plan taped to the fridge door and 2 public holidays this week to help give me time to be organised. Thursday evening is Carols by Candlelight which we go to every year - a fun family event with a slightly dodgey projector and none of the glitz of big city events but hey, we live in Africa and are spared alot of the commercial polish. Friday evening we are off to Nadia and Phil next door for their Christmas sundowners which will be a late night with friends and neighbours. I had all intention of a Christmas party this year but it just does not seem to have happened, I will have to be more organised in 2014.
 
I have tried to upload more photos but they just dont seem to want to be put on display so I will have to try again later.
 
Oh and for those of you who are interested our baby lemon tree has graduated from a yoghurt pot to a very grown up terracotta one and is living outside full time!
 
So, from a slightly frazzled me and my floury Kitchen Table, a very Merry Christmas and Happy, Peaceful New Year to everyone, wherever you are.
 


Friday 1 November 2013

Lavender and beads!!

My life this week seems to have been overtaken by lavender and beads!
We have put in the first 10 lavender bushes plus a few extra rosemary and lemon thyme just for good measure. They are all around the kitchen door area and the next lot are going to line the path to the laundry - I have visions of Rita drying the bed linen over the bushes so we have wonderful lavender infused sleep (it is very good for helping to sleep).

I have also been reading up on how to build a still at home and exactly how they work. I think I am going to have to enlist Jim's engineering skills with this little project mainly because I am going to have to invade his sacred space - the shed, in order to house the still and hang the harvest to dry! My friend Helen has comented that my photos are reminding her of Provence (she used to live in France) which I was pretty pleased about as my dream is to pretend I am hiding away in Provence when I don't want to face the reality of Africa on my door step.

tiny new plants

the original

a space just waiting to be filled with lavender!
 
As well as my usual pottering in the garden I have been busy in the kitchen and my work room. Last week SAw me trying to make and decorate a green and purple dragon with no electricity - fine during the day but not when you are trying to do it at night when you get home from work! he turned out beautifully and all the kids loved him.
 


 
 
The first Christmas fair of the season is on Sunday at KSPCA Shaggy Dog Show. I will be sharing a tent with a friend who does beautiful beaded embroidery on clothing. I have had beads all over the dining room table for the past 2 weeks - we have been eating off our knees in front of the telly but I have produced enough pieces to put a decent show together and have surprised myself with some of the bead combinations I have put together. I will put up more photos on the weekend when I have proper ones taken. for now the boxes are packed up and I will be labeling and parceling pieces up ready to go early on Sunday morning. The Dog show is always lots of fun and this year I have been helping Helen's daughter Mea put together a costume for her jack Russell who is going in the fancy dress competition as a bee! mea will be wearing Jim's bee keeper suit and carrying the smoke puffer just in case Rocky gets a bit excited :-)  She is bound to win!!
 
Have a wonderful weekend where ever you are and if you are in Nairobi come along and say hello at Ngong race course from 10 am on Sunday.
 




Wednesday 23 October 2013

Lavender blue, lavender green....

We are going to become lavender farmers! A bold statement (to join many others, I make everyday) I realise but this one may just come to fruition.
Jim spent most of the week end shoveling cow poo onto grass, fruit trees and anything else that did not run in fear from the smell. We have been talking about manuring and composting the whole garden for some time but it took a long weekend with 2 free days to get it happening.
Early on Sunday morning Jim took the pick up down to a Maasai boma near our friend Dave's plot and filled it - about 1 tonne of cow poo for 2,000/= (about $25). The compost bins were finally lifted and the lovely mush mixed with manure.
It was on Monday evening when I was out surveying the results especially the hole being prepared for the transplanting of a citrus tree, I commented that the rosemary bush probably should be moved as well as it never flowers being under a very large grevillia tree. Well as the conversation rolled on from too many trees to the condition (or not) of our soil, I made a random statement about how lavender loves harsh conditions - rocky soil, dry heat - and we had the perfect conditions right here on our plot. So of course, Jim's comeback was something like 'well why don't we grow more and can we make money out of it?' Well I just happen to know the answer to the second part of the question having just read my latest edition of Country Living magazine which features a woman growing lavender commercially on the hillsides of Wales. '2-3 acres and we need a stil to get the oil, sell it for a fortune or make our own soap' I come back with!
Surprisingly, unlike many of my suggestions, this one seems to have sparked an interest - as have the cows, geese and chickens being kept in the top shed - in Jim's brain. All we have to do is have enough land - we have 2.5 acres now, and find the right variety to give the oil. Other things we can learn whilst the lavender grows. I can imagine nothing more amazing than waking up to acres of mauve and the scent of lavender on the air. I am not sure what the buffalo or the baboons will make of it but I know the bees will be in heaven. We can put the hives amongst the bushes and have litres of lavender honey, lavender ice cream, make our own soap and other toiletries, and maybe even serve teas to people coming to buy......
not just a dream, I am going out next weekend to buy several more bushes at my favourite road side nursery and I am going to start now. Even if we never reach commercial production, I will have my own little corner of Provence here in Nairobi.

Wednesday 16 October 2013

The world of luxury private jet travel or how to stress yourself to the max whilst appearing calm and organised!


I am sitting at our kitchen table making a list for the next few days

 Thurs
2 crew b’fast
2 crew lunch

Sat
3 crew b’fast
3 crew lunch
Client champagne, juice, wine, water, coffee and petit fours etc

 You may well ask ‘why is a Medical Coordinator of an Air Ambulance outfit making such a list –

 A couple of months ago we did a flight on our executive jet that required fine dining catering (Michel Roux Junior style) – so of course I put my hand up and, it was quite a success, if I do say so myself (smoked salmon, pate, chocolate strawberries). The next day our accounts manager asked me if I would like to put in a quote for doing the crew breakfasts and lunches and other catering for the flights going out of Nairobi.

So here I am with 2 flights in 3 days. You may not think that is not so bad but I usually don’t get home until after 6pm, after having been shopping for the ingredients and then spend the evening boiling eggs, making sandwiches and some sort of loaf cake whilst still cooking dinner; up at 0500 to make the fresh coffee and hot milk, throw everything into the car and whiz down to the airport for a 0700 departure!  

 Thursday is going to be a bit of a challenge. Pilots to be fed with a 0500 departure from the international airport – a logistics nightmare! I am certainly not going to be delivering picnic bags at 0400 in the morning. Luckily one of the pilots lives not too far from us so I will deliver late on Wednesday night.

 The list is growing. Only am I slightly panicking about getting food done and ordering the drinks in, I am also putting the progress of the flight on paper to make sure nothing is forgotten…..

Nairobi to Malindi – 3 crew breakfasts is the easy part.
I then have to organise for the coffee and tea to be restocked in Malindi; hot towels, table linen, cutlery, china, on and on and on. Even when everything looks perfect Irene has to be able to prepare and serve without fault within full view of the clients. The cabin is not large by anyone’s estimation. There is no way of reheating, so everything has to be packed to stay hot or cold and never the twain shall meet until they are on the plate.

I remember watching my friend Lissy in the 1st Class galley of a Qantas plane years ago when I was flying from London to Australia. It was a tiny space and she had to get freshly cooked dishes out but at least she was out of sight of the passengers and had space to stand up and turn around.  

Tomorrow will be a frantic run around town to pick up all the last minute bits and then back to the hangar to go through a test run in the plane with Irene.

 For now, Jim has just arrived home, dinner is in the oven and my dried fruit is soaking in hot tea for my Bara Bryth for the pilots’ morning tea on Thursday. A few minutes sit down and then I have to get the flight bags out to go through and make sure all the extra bits such as sugar boxes, cups and juice bottles have all made it home from their last outing.

I know I will not sleep on Friday night for fear of not hearing the alarm in the morning and the whole thing being a disaster, but for some reason I do love this part of the job – variety and a bit of stress to keep me on my toes!  
 
Oh gosh - must remember fresh flowers for the bud vases.....

Friday 11 October 2013

The scent of tomatoes is in the air!

I am sitting at my desk and have just looked down to see that my beautiful white linen shirt has pinky-red splodges all down the front. My finger nails and cuticles have also take on a pale red hue, despite being scrubbed before leaving the house. I feel like the poor girl on MasterChef last week who got into trouble for being covered in chocolate (at least she got changed before she left the building!).
My condition is due to the fact that this week in the kitchen has been focusing on tomoatoes. On our way back from the weekend in the Abadares National Park last week I made Jim do our usual road side shopping stop and I filled the back of the pick up with tomatoes. Bought for a fraction of the price we pay in Nairobi, even from the markets.
The green and not so ripe tomatoes went into my Auntie Norma's Whistle Stop Cafe Green Tomato Chutney - a delicious mix of tomatoes, dates, raisins, chillies and other spices that goes well with meat or cheese. It also makes a great emergency pasta sauce when nothing else is available. We had 'the bit that never fits in the last jar' with lamb sausages on Wednesday evening, still warm from the pot - yum!

This morning I decided to get started with bottling the rest of them. All lovely dark red specimens that are going to go whole into the jars, with tomato juice and we will not have to buy tinned tomatoes for months. Hence, my clothes being covered in tomato juice! I thought I would get a head a bit whilst I had some time and spent an hour peeling the tomatoes. The problem when they are so ripe AND you have had then in boiling water to loosen the skins, they tend to slip and slide all over the place.... and squirt when you try to hold them steady! Anyway, job complete and they are in the fridge waiting for the remainder to be cooked and blitzed into juice for the packing, which will happen tonight when I get home.
Although the end results are very satisfying, the one problem with cooking tomatoes on a large scale is the smell that tends to permiate the whole house. As I had the chutney on the cooker for 3-4 hours earlier in the week I remembered something my cousins always used to say when we visited them at the farm each holidays. There was a large canning factory in town and everyone always used to say 'never go into town the day they are doing tomatoes'.  The smell was overwhelming and not at all reminiscent of freshly picked sun drenched produce! Apparently it could be smelt for miles around. This week I have had a nasal glimpse of what they had to put up with.

However, the big difference being that I know the end results will be not only delicous but also saving us money (5 kgs of tomatoes for the price of a 400gm tin) and the satisfaction of knowing that I am such a clever girl filling the pantry myself instead of having to rely on commercial producers! The only down side is that they are not our own home grown, but who knows maybe we will get a big enough crop this season - if we can keep the bugs and the mouse birds out of the veggie garden.  

 

Thursday 3 October 2013

Christmas Spice and all things nice!

 
Hurrah! the internet is much faster today so I am able to upload photographs of my latest culinary achievements.
As I mentioned a few weeks ago I got my act together this year to start preparing for Christmas well ahead of time.Not only does it prevent the last minute kitchen panic but it also allows the time for all the flavours to develop and make everything so much more delicious.
Last year I attempted a 'cooked' fruit mince but did not find it particularly tasty so this year I vaguely followed a basic recipe for a bung it all together variety.
I used every type of dried fruit I had in the cupboard - sultanas, raisins, currants (purchased in UK in May as they are difficult to get here), red and green cherries, and mixed peel being the regulars. I then added some dried apricots, pineapple, mango, figs and a couple of glace clementines and citron which I had left over from a visit to Paris, and some glace ginger. You can add what ever is your favourite to give it the personal touch. In the end I had approximately 2 kgs of chopped fruit. I then added 2 grated apples and a bottle of brandy  - Yes! the whole bottle, - cinnamon, nutmeg, clove powder, ginger powder, and all spice (about a tablespoon of each but do this to your own taste), and about 500 gms of muscovarda sugar (you can use normal brown sugar if you cannot get this), popped the lid on the specially purchased pink bucket and it sat on the kitchen bench for about 2 weeks. I opened it up eevery 3-4 days for a stir. At the end of two weeks I added the syrup from the glace ginger jar, 250gms of suet and 250gms of slivered almonds.
 
Make sure the suet is clean when you get it from the butcher, it is not so easy to do this at home. If you dont want to use suet you can use melted butter but I would not add it until you are ready to use the fruit mince. You can also use half brandy/half orange juice if you prefer. I have had special requests for vegetarian and non-alcoholic mince in past years and it is just as delicous.  

 
 
I sterilised my jars by submerging them in boiling water for about 20 minutes. Put the mince in the jars whilst they are still hot, fill right to the top and seal asap. To get a good seal I then put the jars back in a large pan and filled with water (about half way up the jars) and boiled them for about 10 minutes.
Lift the jars out carefully and place upside down to cool. This will give you the seal needed to store the mince for several months. Check that the 'buttons' on top of the jars have been 'sucked in'; they should not move when you press down on them. The suet will have melted and then reset. (I have not worked out how the commercial varieties manage to do this sealing process without the suet melting)
Dont worry. When you use the mince and cook it at high heat in pies the suet will melt and mix in properly.

 

 
 
My mince is now in the cupboard under the stairs waiting for December.
Next week I am preparing to regroup and start preparing the Christmas pudding and cake. I first have to ask Jim to fix a hook in the basement so I have somewhere to hang the pudding out of harms way (and the inquisitive eye of the bush babies!).  


Would you ever go on MasterChef?

Well the internet is so slow today, the uploading of photographs for a step by step gnocchi lesson is just not going to happen!
So, I though I would tackle this thought provoking question.

I love watching MasterChef, the UK version (I have only seen the Australian version once of twice and was not so taken with the style, it does not seem to have that real competitive streak). 
We have been watching this week as the competition heats up with only a handful of contestants left. Of course, like anyone watching football or gameshows we have all the moves and answers as the contestants struggle through. Giving our oh so professional opinions on their efforts! Can you imagine being in that studio kitchen knowing there are millions of people sitting at home critisising every slice, dice or stir you make?
Unfortunately, for them, this week the loosers have been so obvious, that even Jim, has said 'they have to be the one to go'. Tuesday evening was a test of classic European cuisines - Spanish, Italian and French. The contestants spent the day with one of three specialist chefs and then had to return to the kitchen to give their own interpretation. The ones who chose the Spanish and Italian were great - I could have licked the television screen (if I was that way inclined!). But I was so disappointed with the French offerings. I know there is lots of stress and pressure to perform but how can you mess up French cuisine, especially when you have just spent the day learning the basics. Instead of chosing to do something simple and perfect 2 contestants chose to do patisserie neither of which worked at all - if I had been Greg or John I would have booted them both out. I mean, have you ever had banana and milk chocolate together in France?
So last night they all had a go at making the best of the produce of Scotland - some great food, no puddings and not a haggis in sight! But the one who got the boot was the poor Scottish lass whose tart fell apart so she could not even present it, and whose beef was not cooked properly (personally we both though the whisky and fish combination would be the one to go but he has done some very nice food up to this point). Next challenge was off to Cumbria to cook lunch for 20 in a barn using the produce from the estate and forraged from the surrounding fields and woodlands. All completely yummy. We have to wait to see tonight who leaves but our money is on the very sweet little Japanese girl with goggly fish eyes but she does tend to put too much of a Japanese twist on everything. In the process of making her brownies, which features absolutely nothing from the produce offered she managed to get herself covered from head to toe with chocolate and at the end looked like a child who had been playing in a mud puddle.

I have not made my final choice in this group yet but I must confess on more than one series I have picked the winner with 4-5 episodes to go! (I also used be very good at picking the murderer in the first half hour of an Agatha Christie movie).

Several people have said to me over the years 'Oh you should go on MasterChef'. After watching the stress and pressure these people go through, no thanks! They are all good, some great cooks and I am sure, although they go off saying how much fun they have had, it takes some courage to get back in the kitchen after having your food critisised by some of the best in the business.
I also hate time pressure in the kitchen (any other place I am better with a deadline), this is my relaxation time and I treasure every minute. I love slow cooking, as you know from my 24 hour Boeff  Bourgignon.
For now family and friends are my favourite customers and they are happy to wait for their food. The thought has often crossed my mind of having my own cafe but I have always said it would be fashioned around a place that my friend Remi took myself and a couple of friends during a visit to Paris. From the outside it was an old terraced house, I dont even think there was a sign board. Inside, it was nothing fancy but it the tiny room was packed. Menu? A choice of 2 items on a black board and a jug of house wine!  My friend Kathy had the vegetarian option, the rest of us had the house specialty which I am not going to attempt to spell! It was the intestines stuffed with all sorts of delicious bits and it was soooo good!   I probably would not have many customers either here or in Australia dishing up intestines but a couple of choices which I had spent the day cooking, no flustering in the kitchen at the alst minute but being able to enjoy serving and chatting with whoever came through the door that evening - no bookings of course, just come and take your chances and like all good cafes in France, if you have to wait, you just have to wait - and people do, sometimes with lines going out the door and down the street even in the winter - a sure sigh of fantastic food!

Hopefully the internet will be better tomorrow and we can dream of Butternut gnocchi with burnt butter and crispy sage.

Tuesday 1 October 2013

The Kitchen Table


Jim and I were sitting at our kitchen table one morning this week having breakfast and, for some reason, it got me thinking about the subject. Our table is tiny, more of a desk really, however we do spend a significant amount of time at it; chatting, eating, planning.
As I mentioned way back in post number … the kitchen has always been my favourite room in the house and somehow everyone seems to feel much more comfortable and relaxed there than sitting formally on sofas or at the dining room table. In these days of the open plan kitchen/dining/living space I find I miss the intimacy that the kitchen with the table as the centre piece offers. Although everyone is within view of each other there is that separation whether physical (an island bench) or psychological (the cook is ‘in the kitchen’).

As a family we spent most of our ‘social’ time at the kitchen table – meals, homework, birthday parties as small children, my father would do his monthly accounting there after we had eaten in the evening. The dining room was saved for special occasions or dinner parties, until we were old enough not to break anything or drop food (although the dog still sat under the table expectantly).  
When we were children the kitchen table was laminex, pale yellow with black and grey star-like pattern and fitted into an alcove with a ‘box seat’ along one side that my younger brother and I sat on. After we all left home our parents down sized to a timber version.

The student house that I shared with three girl friends, in Sydney during our nurse’s training had the typical terrace house kitchen at the back and the table sat under the window sandwiched between the back door and the door through to the bathroom/laundry. It was the only table we had so all our dinner parties took place there, something I know Nigella Lawson for one would approve of, -  no chance of the cook being left alone!

For most of my adult life I have lived in places with tiny kitchens, more like alcoves or nooks than actual kitchens – hardly room to stand let alone sit at a table. Although our kitchen in Brixton was large and airy with pink and white stripped wall paper and a small kitchen table. One of the main events, I remember, at this table was my friend Hilary’s birthday breakfast when she was visiting from up north.

The kitchen table seems to be significant in other’s lives as well. Put ‘my table’ into Google or Amazon search and you will get a good number of results, mostly cook books including one contribution from Australian cook Donna Hay. Elizabeth David was a big fan of the kitchen table and even in a tiny London kitchen managed to fit in a large scrubbed pine table. She is photographed sitting at it on the cover of her biography and a posthumous collection of her best know recipes is titled At Elizabeth David’s Table.

 With our kitchen renovation plans we are considering a bench arrangement which will divide the sink area from the cooking area but still provide a place for 4-5 people to eat comfortably, and bench space where anyone lurking can be pressed into service with a chopping board or just to perch, with a glass of wine and snacks to keep the cook company.

 This past weekend I did actually spend Saturday in the kitchen and the table was pressed into service as I bottled the Christmas fruit mince and turned 6 butternut squashes into gnocchi. Photos and recipes to follow later in the week!

I did contact my mother and a girl friend from the student house days to get photographs to include here but unfortunately they have not arrived yet so you will have to be content with a walk through a few of the kitchens with and without tables that I have known.

The kitchen of the only house I have actually owned (it was in Darwin) at least the becnh had space for stools so it felt being at a table.
 

My kitchen 'space' in Bogani Road, Karen. The cottage was so tiny I did not even have a dining table we used to sit on the kilims and carpets on the floor, Arabian Nights style.

My friend Louise (in green) in the kitchen renovation she waited years for. Of course it is girls in the kitchen, Irene in pink, and boys, Matt and Rob looking on with a beer in hand!

Probably my favourite kitchen so far! A tiny nook but so well planned and spacious. I rented in Darwin for 18 months from friend Jenne Roberts who did all the renovations and I got to enjoy it whilst she went abroad to work.

The table sat in the walk through between the living area and the hall way. That is a few of the 250 cook books and my elephant tea cosy from Singapore.
 
 






 

Thursday 26 September 2013

What to write......................................................

After the past days here in Nairobi it has been very difficult to bring myself to log on and write about our day to day lives when there has been so much horror going on around.
Although not immediately affected by loss of family or friends it has definately had an impact on our lives; work collegues who have lost family members, aquaintances who have shops in the mall and the wondering if they and their staff have come through this unhurt; the guys in my favourite book shop up on the 2nd floor where I used to visit every Saturday; and the ongoing stories of sadness, bravery and selflessness that continue to come to our attention through the television, newspapers and social media.

And now I wonder how it will change our lives; will it change the way some of us view others in our community? I hope not. One of the best things about living in Kenya has always been the wonderful melting pot of nationalities, cultures and, yes, even religions - it is what makes living here exciting, learning something new and interesting about your friends and community every day.

I do of course worry about my Somalie friends and how it will affect them. Everytime we have a security incident, the police come down very heavily on the Somlaie community. I do understand why because Al Shabaab  take advantage of the community but the offenders are such a small percentage, the majority of people coming here to escape what is happening in Somalia, to try and lead peacful, safe lives. Even in Somalia they make life difficult for the population.
I mean, who the hell do they think they are?? How do they think they have the right to speak for God or Allah or what ever you want to call him? Any discussions I have had with Muslim friends about the teachings of Islam have never mentioned openfiring on innocent people especially women and children.

So now that I have vented my spleen, I can get on and bring you upto date with our goings on. Tarbu came home last Friday, very pleased to see me when I picked him up from the vet. 30 minutes out of the car and he had Sammy, the askari, and myself chasing him across the bush as he headed back to his girlfriend!! For his sins he was chained up for 4 days, and being taken for walks (great for my exercise regimen). Tonight he gets his 'last supper' and tomorrow morning he is back to the vet to get 'the chop'! No more babies for Tarbu.

Bernard and I spent several hours in the veggie garden and now have lots of new seedlings, including the courgettes, in and thriving. he is also working on some small rockeries on the driveway which needed lots of attention and are now looking much nicer although, the conifers, which I was trying to protect, got their 'skirts' cut off in the process. They look like they have had very bad haircuts, no perfect Christmas trees for us this year.

Our most exciting news comes from the kitchen window sill. After about 2 months we have 2 lemon tree seedlings grown from seed, the tumeric root is sprouting and the rhubarb pieces we stuck in are still alive, so we are ever hopeful, they are putting down roots.
        
In the kitchen - I have finally managed to get organised with my Christmas fruit mince and it has been brewing on the kitchen bench for about one week. The suet went in last night and tonight I will be bottling it ready to make lots of yummy mince tarts in a couple of months.
Next week - hopefully back to the old routine - dogs, food, cooking, gardening. Oh and of course our buffalo who, I am very glad to report is back in the garden despite the efforts of some to keep him out, he was waiting on the main road, at the front gate, to be let in when Jim arrived home the other evening.  


Tuesday 17 September 2013

Rhubarb, rhubarb, rhubarb.....................................

No, I am not just trying to fill in the gaps with Monty Python style mutterings! I am actually talking about those wonderfully dark pink stalks that make the best crumble or fool or are a perfect surprise when you get to the bottom of your creme brulee!

I have always loved rhubarb but unfortunately it has a short season, is always sold in such small bunches, and I have always heard it is not so easy to grow.

Well, Jim and I went away over the weekend and I was delighted to see, as we were driving up the Rift Valley escarpment, to see several road side stalls full of rhubarb. The drive up the escarpment is quite spectacular especially if you are on the bottom road right on the cliff edge (although I must admit as a passenger I often have my eyes closed because of all the mad truck drivers!). Not being in any hurry we stopped for a road side picnic with a view.

 
 
I have always found Toyota bonnets make perfect picnic tables!
 
It doesnot matter where you are the trinket sellers will always find you! I fed these 2 which stunned them for long enough for us to make an escape.
 
On the way back we stopped to stock up. I will admit I went a bit overboard buying 6 bunches that I could hardly get my arm around! As I was negotiating the price we looked down at several plastic bags of wet soil only to realise that they were the precious 'crowns' and they were for sale. Of course the whole lot went into the back of the truck and we spent the rest of the journey home discussing where they would be planted.
Most unusually, we did get on with the job as soon as we arrived home - me in the kitchen and Jim in the garden.

I had apple and rhubarb jam in mind when purchasing but finally decided on freezing half and bottling the rest.
I consulted several books before starting and found one that suggested cooking the rhubarb using Verjuice! Well, as you can see from the photos it helped keep the amazing pink colour. I have always though it such a disappointment that the pink fades to a greeny pink-brown.


My favourite pot with 3 bunches of rhubarb chopped into 2-3inch pieces, the remains of my precious Maggie Beer verjuice (about 400mls) and a hefty sprinkle of caster sugar when on a low flame until the stalk were soft but not sloppy.  


Sterilising jars the lazy way - boil the kettle and pour over the lids and fill the jars. Leave for about 5 minutes. The jars will be hot so use tongs to lift and empty the water out.

Fill the jars right to the top and seal with the hot lids.

A trick I learned from a Maggie Beer video. As soon as they are sealed tip the jars upside down and leave until cool. Especially if you are using recycled jars this action (for some reason I still have not worked out but I am sure my physics mad cousin will tell me) 'sucks in' the middle of the lid and forms a seal. Essential if you want to store your produce for several months (I first tried it with my bread and butter cucumbers back in March and they where perfect when opened a few weeks ago)

Pudding sized bags ready for the freezer

Not enough for a full jar so we tested it with plain yoghurt - YUM!

Not a great photo but as I was preparing the stalks I found 2 with a bud coming out the side. We have popped them into plastic pots and added them to our germination nursery onthe kitchen window sill to see what will happen.
 
We now have our pantry supplies and 4 crowns in the garden. After more reading, it turns out they are quite hardy plants as long as they get manure and water regularly. They last for about 4 years and then can be pulled up and divided as you would spring bulbs. All being well, we have rhubarb for life. Of which my younger brother will be very jealous - it is his really most favourite thing!!
 
Happy Eating!
 


Friday 13 September 2013

The week leading up to Friday 13th!!

It has been an eventful week in our household, most of it being the type of things you would expect to happen on Black Friday!

Tarbu wandered off to sow his wild oats over the weekend, as he tends to do every three months or so. I have never been happy with the fact that he spends time away and usually send Bosco down to find him after a few days. The Tarbu that was brought home on Monday was a very sorry sight. He has been fighting, obviously no longer 'the top dog' in the neighbourhood, he had been given quite a beating by his son. My opinion of people who allow this to happen on their plots when they claim to be animal lovers is not going to be the focus here but surfice to say I have taken photos and will be going to KSPCA. After 3 days at home and a visit from our local vet (lots of gentian violet and an antibiotic injection) Jim decided to do his own vet work last night, as you can see in the photos. Well, he was at least putting some weight on his leg this morning (we have had to carry him everywhere up to now) but we decided to take him for a visit to the vet in Karen who has been looking after all our family animals for many years.
Sanjay's reaction was much as we expected - Tarbu is spending a few days in hospital and will have an operation to clean out all the infected wounds and get proper care to get him back on his feet.
Needless to say he will be having his manhood operated on as soon as he is well enough to handle the stronger anaesthetic. His wandering days are over, he has sired quite enough offspring for one dog!

Well, if one member of the family out of action was not enough, I am hobbling around on one foot! What should have been an exciting Tuesday - my first day of catering for the pilots at work, I managed to slip down the spiral staircase at the hangar and totally twisted my foot. Nothing broken but it is a very pretty colour and about twice the size of my left foot ! Today I can spread my toes out for the first time. Our friend Phil, next door, sent a spare walking crutch over but I am having to get used to walking with it.

Our poor old buffalo was darted and taken away by KWS on Wednesday. Contacted by someone on the adjoining plot the rangers had visited on Tuesday. Jim was home and had sat down with them over cups of tea and they went off happy that we were not bothered by our extra watch dog! We did not find out until late Wednesday night that they had visited again that day when both Jim and Bosco were out - I was home lying on the lounge, but I don't thing even our staff had any idea it was happening. Anyway, I did see him in the park yesterday as I drove through (he is one of the very few buffs that have not moved with the herd to new pastures). He is easily identified by his broken horns. I am sure he recognised the car. I was about 150 metres away and stopped to watch him. He was walking with some zebras and suddenly stopped and turned completely to face me and just stood there staring at the car. I wonder what was going through his head looking at the car which was probably the last thing he saw before he went to sleep with the dart. He took a few steps towards me and then turned and kept on his path.

The good news of the week (there had to be some!) is that Rita has identified the bush baby nest in the roof! She dragged me into our bedroom yesterday as soon as I got home and pointed up at the corner above the windows and there were three little heads looking down at us, so exciting as we can now plan when we are redoing the roof so we dont disturb them too much.
I did wonder aloud whether they like watching the humans when they are sleeping as we like to watch them?
No photos yet, Adele, but at least I know where to aim the camera now.
So far Friday 13th has been trouble free. I do have to get myself back down the work staircase safely and I cant see that much can go wrong at the concert and dinner that we are attending tonight but who knows....... 
Happy weekend to everyone.

Our purple dog after the visit from the local vet.

Bosco doing the initial clean up

Jim, the amateur vet



I have never had dainty feet but right now I look like I have some strange tropical disease in my right foot!

Thursday 12 September 2013

my friend Chris


I am sitting on our front terrace looking at the park and the strangest thought comes into my head – ‘I wonder what Chris would think if he was here’ (dont ask why I am not at work, it is a long story that I will tell tomorrow!)

For three short months, in Sierra Leone, Chris Manley was my best friend. We were both working for an NGO on our first missions and we just clicked. Nothing romantic, just instant good friends. We spent so much time together talking, talking, talking. I learned a lot about cars and logistics spending time in his office.

Walking home from the hospital we would buy 2 cigarettes each and save them for smoking on the veranda in the dark after everyone else had gone to bed. One night we pulled our mattresses onto the veranda – breaking all the security rules in the book – and slept outside for the night.

He told me there were only 3 books ever worth reading; they would give you everything you needed in life – The Little Prince, The Hitchhikers Guide to the Galaxy, and The Alchemist. I had not read any of them, but did as soon as I had access to a decent book shop and can see what he meant; although I am such a book/reading addict I have not stopped reading other material!

He gave magic foot massages after a long day in the field.

He was not that fussed about cooking, I don’t think. In fact, when our cook was on holiday for a week and we decided that we each would take a night, when Chris’s turn came around he announced that we were eating out!

We went to Freetown several times and would go straight to a restaurant by the sea and gorge ourselves on lobster. I remember staying a few days at a place up the coast that lots of UN and NGO people went to where we would spend hours on the beach and eating more lobster. He tried to teach me how to throw a Frisbee properly – I never did and still can’t, I am left handed! 

The really special time we spent together was when we went on our break to Mali. He had been thinking of going home overland, I can’t even remember what changed his mind. Everyone thought we were mad but no-one tried to stop us (even though we were in a country just coming out of civil war I can’t remember the security being that strict). We hitched a ride on a WFP helicopter from Freetown to Conakry in Guinea. After staying the night we hoped in a share taxi, managing to bag the front seat rather than squashing in the back, and went the length of country into Mali swapping over every so often to relieve our knees and sharing the risk of falling out the door!

We wanted to try and make it to Timbuktu but in the end we realised time was against us. We were not backpacking with no time limits. I think we had about 10 days all up.

Buses through the night, stopping at roadside stalls to drink instant coffee made with condensed milk – delicious. 

Sitting on the rooftop of our hotel spending hours looking at and listening to, the mosque in Djenne.

Staying in the brothel in Mopti, hilarious, all the girls tried to entice him into their rooms as we walked  through the corridors.

Walking in Dogon country, with more rooftop contemplations, truly amazing.

My memories are scattered and vague and there are no photographs to jog the memory. We did take a camera but it gave up the ghost after about 2 snaps. And Chris is no longer here to remind me, you see he died about 5 years ago.

We kept in touch after he left and caught up in London once I returned. I always had plans to visit him in Botswana when I was visiting SA for work but it never happened. I knew he was in Tanzania and one day I was sitting at home in Nairobi when I got a call ‘I am at Wilson for a few hours, get down here!” so of course I jumped in the car and we sat on the stairs at the Titan hangar and chatted and caught up as if all those years had just melted away. That was the last time I saw him.

I had an email from my friend Tamara asking if I knew Chris had been killed in a flying accident, I think I was back in Australia for a few months sometime in 2009 when I got her message. You see I did not know any of his family or friends in UK, only the 4 of us that had worked together for 3 months, I am not even sure how Tamara found out.

I drive past the Titan hangar everyday as I come to work and I look at those steps and remember a very special person who I have had the privilege to know.  


Chris and Alpha cat on a lazy Sunday afternoon

not keen to cook but very good at giving instructions to the cook!


With Holly and myself at the unofficial farewell party in his Reconcile t-shirt that we had made.
The official farewell with staff

The presentation from the head Nurse of the paediatric ward.


 

Monday 9 September 2013

2 months old today!

Yes, it is hard to believe but Jottings from my African kitchen table is 2 months old today
39 posts with 1,236 page views. So thank you all for reading and I hope my ponderings continue to entertain you.
Coming up
thoughts on the actual kitchen table
our Fillet Mignon, which I made for dinner on the week end
updates on what is happening with Swahili Summer
2 camping trips are on the cards in the next month
the latest business ideas I am toying with and test running
family stories
Tarbu's latest escapades

and of course our garden moving into Spring and Summer


Happy Monday!

Friday 6 September 2013

Strong Women, Strong Babies, Strong Culture - 20 years young!


Back in 1996, after returning from my first trip to Africa with just $50 in my pocket, I decided to try a bit of ‘bush’ nursing. Within a week of making a phone call I found myself in the middle of Western Australia - Alice Springs was 1000 km in one direction and Kalgoorlie was 990km in the other – with 400 Aboriginals and a handful of whites who were obviously just as mad as me to want to live in the middle of nowhere with a long dirt road or the weekly plane offering the only escape route! Cath Josif, whom I met on my first day, remains a very dear friend, we have worked together in different locations over the years and have regular face book chats even 1000’s of kilometers apart.

This was Warburton, just off the Gun Barrel, which if you are a Midnight Oil fan you will be familiar with from their Blue Sky Mine album (they did visit and play at the school during one tour). It was the largest settlement for hundreds of miles!

I ensconced myself in the ‘baby clinic’ as, up to then, the only adults I had ever looked after were pregnant women.
A lot of my time was spent talking to mothers about infant and child nutrition. I had a television and a collection of videos, some I found in the clinic and several that a friend in Darwin had sent me. There were two that we loved and played over and over. One, at least 10 years old, featured an old man from a community way up on the coast of Northern Territory. His name was Dick Yumbal and he talked for hours about his traditional bush farming and his ‘numbers and numbers of watermelons’.
The other video was about an amazing group of Aboriginal women, again in the north of NT, who had come together to work with the young mothers in their communities in an effort to improve antenatal and infant nutrition and health. They had put together a program taking the best of traditional knowledge and ways but also taking into account scientifically proven ideas relating to pregnancy, child birth and infant care. The program was called ‘Strong Women, Strong Babies, Strong Culture’. We watched the video so many times we did not need to have the sound turned up, we knew it off by heart!

January 1999, I found myself in Darwin. Again, after a few phone calls, within days I was on my way out to a small island called Milingimbi for a 3 month contract…………………I finally left 5 years later.
A larger population, just over 1000 at the time, on a tropical island with the sea literally lapping at the clinic door, it could not have been more different to my WA desert experience.

I walked into the clinic for my first morning of work and, there they are! I am face to face with at least three women from the video I have been watching everyday for years! It is weird, I feel as if I know them so well.
As I spent a lot of time again in the baby clinic (0-5 years) I worked closely with the Strong Women over the next 5 years and developed an enormous respect for them and the program as well as wonderful friendships including their District Coordinator, Marlene, who would come every month or so to visit. They were and still are so dedicated to their community and culture.

I also eventually met Dick Yumbal. I was sent across to the mainland to Ramingining, for a few weeks and he was still growing his numbers and numbers of watermelons and was quite pleased he was famous in the Western Australian desert.

The SWSBSC Program has been through many ups and downs over the years. It started as an independent program and then had to adjust to being part of the Department of Health. My opinion on this move has wavered over the years. In some ways it made things easier for the women, being part of the health team in each community, however, in many ways it greatly reduced their autonomy over the way they ran the program and also having to deal with the beaurocracy of a government department was a massive learning curve which changed some vital aspects of the program.
I was very closely involved with the women during this time.

On a visit home, I called into the office of my friend Karen. Of course I was always ready to consider any short term work that might be on offer. She took full advantage of my situation and I returned to Kenya to pack up my house and my cat and returned to Darwin for 18 months as the Project Officer working on bringing the recent evaluation recommendations for the SWSBSC Program and the Community Child Health Worker Program (which I had set up 5 years earlier) to some sort of fruition.
It was in fact my dream come true, the ultimate peak of my career! To be working directly with Marlene, Barbara and the ladies in the program. It was also a very challenging time. Trying to fulfill my contract commitments whilst remaining true to the original objectives and vision of the program. The reality being the program had survived so far on their own and although there had been ups and downs the women knew exactly the direction they wanted to take and how to get there. Sometimes we have to step back and admit that our terribly organised, professional ways are not the most suitable in all situations. There are times when traditional, less obvious methods and approaches, may take longer to meet the goal but they are more appropriate.
Of course the best part of the job for me was traveling out to the communities and spending time with the SWSBSC workers during their working day. I also wanted to get as much recognition as possible for the women and their work. There were still people in the department who did not know really what the SWSBC role was. We started a news letter, featuring different workers each issue, the work they were doing, any special events and updates on the program. By the end of my time we had a mailing list of over 250 people all over the country.

Last week I received an email from Marlene. It was sent to a group of us who have been connected with the program over the years. The program is 20 years old and the women had been invited to parliament house as part of the celebrations. Very few of the original women are still alive. But the fact that we are celebrating 20 years shows the firm foundation on which they originally built has survived the test of time. The program remains ‘owned’ by the women and the families that they work with and has outlived many other attempts at health education style programs. The positive effects and results of their work have been written up in nutritional and medical journals; they have been invited to speak at conferences across the world; and they have been invited to communities across Australia and Asia to introduce the ideas of the program to other indigenous women’s groups.       

Every so often I toy with the idea of bringing Marlene and some of the women to Kenya and introducing them to different communities I have worked with over the years. The problems faced here and the political and social situation are very different but I guess one objective that would be achieved would be giving the women in villages here the opportunity to see that if you have the belief and determination to change problems being faced by your community, it can be done.

http://www.youtube.com/watch?feature=player_detailpage&v=DTI7Agc8HPs

http://www.youtube.com/watch?feature=player_detailpage&v=wz7P2sKPkjI

 
These links should take you to 2 You tube videos that were made by Deadly TV.

 
Everyone in Darwin for a week of orrientation to the health department

 
Marmalade campaigning outside the local store, Tiwi Islands

Nutrition education, Milingimbi style.

    

 

Monday 2 September 2013

Wine Tasting Class - Week Three. A flavourful and emotional journey.


I think this is what BBC World would call ‘live feed’ I am sitting in the tasting room at www.wineshop about to start my third class. My regular class mates are here including John and Ciku. Lorna is moving around making last minute finishing touches as we wait for Juan.  

During the first class, which seems so long ago now, we learned about the wine making process, looked at the major wine growing areas of the world both new and old and discussed the pros and cons of each. Finally we were introduced to the art of tasting wine and how to fully appreciate and assess a wine through colour, clarity, fragrance and finally taste. I must admit my glass swirling technique needs some practice. Juan holds his glass by the foot and swirls it around as if it is an extension of his hand making a perfect wave in the glass, mine sort of sloshes from side to side until I find that resting it on the table and moving in a circular motion creates a similar wave AND greatly reduces the risk of losing the contents of the glass. Of course we also discuss what to eat with different wines as we are all here for the full experience and already thinking about lunch and supper.
In our second class we worked our taste buds through ten wines – five white and five reds – in an attempt to differentiate grape varieties and their individual characteristics. Ciku and I are both feeling a bit tipsy after number 6 but we soldier on, after all it is Saturday and we can relax at home afterwards.   

Juan has arrived and is pleasantly surprised to find everyone seated. He has a cold (it must be going around) and is unable to guide us in the tasting so we are reliant on our experience of several weeks as wine tasters, this should be interesting!

Today we are looking at sweet or dry and what this really means in the world of wine. Up to now ‘sweet’ wine means totally undrinkable in my books BUT I am here to learn so maybe at the end of 2 hours I will appreciate them more (maybe I have just been drinking them with the wrong foods!).
We start with sweet or desert wines. Talking about sugar and alcohol content and the art of getting a balance of both.
How do they get the optimum sugar levels in the grapes in order to make ‘sweet’ wines.
Naturally sweet, fortification; stopping fermentation process;
Adding sugar – not so good in Juan’s book as your body has to deal with the excess sugar.
Then there are wines made from different grapes such as raisins – drying the grape first increases the sugar level; and interesting concepts like the ice wines from Alsace and Germany – end of season harvest which has the highest sugar, picked after the first hail storm when the grapes have frozen. This holds the sugar in the grape.
Nobel Rot wines – results when the growers leave the grapes until October when it starts to get cold and the grapes have been affected by a fungus which also acts to concentrate the sugar.
Sauternes, the best sweet wines in the world. We pass around a bottle of 1986 – it is the colour of rich honey, even the label is honey coloured, we are all in awe holding the bottle as if it is a delicate flower! Of course the first question from John is ‘but what do we eat with it?’ the answer is music to my ears – ‘Foi gras or Roquefort cheese – two of my favourite treats from France.
We move onto sherry from Spain, straw wines from France.
 
Sitting up the front of the class I can see that Juan is struggling, he obviously feels like crap (much the same as Jim has been all week, I imagine). But this is a man who is passionate about his wines and obviously loves teaching and sharing his knowledge and he is going to get through this class if it kills him. We don’t have the aid of the internet screen today so he is having to do a lot more talking that usual.
 
Woops but here is the screen and we can see exactly what Juan has been describing when talking about ice wine and noble rot. And I can get my spelling correct without asking!

 Tokaji from Hungary is on the screen – a beautiful bottle and box with medieval style art work
Pedro Ximenez – originally from Germany brought to Spain by a soldier centuries ago and now know as a Spanish desert sherry. It is a name very familiar to me, often referred to in many recipes but I have never had the pleasure of ‘meeting’ it.

 Time to taste
1. First up is a Muscat from Western Cape – VERSUS sweet ‘tropical sensation’. Very pale in colour, fresh and peachy on the nose. High viscosity which apparently is a way of identifying a sweet wine in a blind tasting. I am pleasantly surprised and may have to change my opinion of sweet wines; it is quite refreshing but still exotic tasting.
2. A red from the same winery – the ‘legs’ fall slowly down the glass another identifier of a sweet wine. Sulphides on the nose and no fruit at all which thankfully don’t come through as much in the mouth. It is a pleasant taste; quite light but a few mouthfuls is enough for now.
3.  Another Muscat, grapes not raisins so again the colour is quite pale. Woow, go slow it has 15% alcohol.
Too sweet as a wine for me but it gives that lovely warm glow similar to sherry or whisky as it goes down. 

The air-conditioning is affecting our expert noses as it literally blows away any fragrance we created with our swirling. Juan manages to get it turned off.
4. Boschendal from SA Cape area Vin D’or 2011 natural sweetness from the noble rot. Beautiful gold honey colour but surprisingly only 10% alcohol. The nose is not attractive – nail polish acetate. Very pleasant on the tongue, honey but light.
5. The last bottle is De Bortoli Noble One Botrytis Semillon 2007 25th anniversary vintage from Australia. Beautiful amber colour, deep and rich and the aroma is wonderfully smoky, it reminds me of walking into a timber yard and smelling newly cut cedar. The taste is, to use Juan’s words luscious. After a few minutes it suddenly comes to me – soft, plump, French prunes – there is a very slight bite with deep complex sweetness.

We all go for a second taste of the De Bortoli and on my first mouthful I am transported to a paddock of sun bleached grass, a few sheep in the distance, the voice of the crow and kookaburra and the scent of the eucalypts on the warm dry breeze is so strong on the palate. This is such a weird feeling. How can a tasting a wine evoke such a feeling of home; suddenly whisking you 1000’s of miles across the Indian Ocean? It is ridiculous; it is so real I feel the tears welling up with home sickness. But then there is something very familiar about the name, my obsessively logical mind tells me it is not just the fact that this is the 6th tasting of the day! We ‘google map’ the address on the back of the label
 
BilBul 2680

And all becomes clear. This wine was born less than 50kms from where I and my brothers, our cousins, our mother, were born. This wine and I have our feet planted in the same soil, the soil of the New South Wales Riverina.
In wine speak we are of the same minerality – the unique characteristics of the soil in which a vine is grown being detected in the fragrance and taste of the wine.  
 
Ciku waiting to begin - we were both quite relieved there was only 5 glasses set at each place this week!

Juan - Sommelier extraordinaire

The emotionally evocative Noble One
    

Wednesday 28 August 2013

The American Patient


As I mentioned the other day, Jim has been feeling quite poorly with a horrible head cold since his return from Ethiopia. Now we all know how horrid it is to feel stuffed up with a sore throat and a cough and I don’t mind looking after him but I do wish he would stop going on about it and take heed of advice when it is given!
Maybe it is the nurse in me who just expects a patient to behave like a patient!
He has refused to spend the day in bed. Instead, spluttering all over everyone at work (whilst telling them how awful he feels). He has been asking all week ‘what can I take to get rid of this’
Now as most of us know there is nothing better than hot tea, Panadol and sleep for a day. At the beginning of the week I did do the right thing and ask for a list of symptoms in order to make a decision about medication -

‘Do you feel congested?’
‘No’
‘Do you have a runny nose?’
‘No’
‘Do you have a cough?’
‘No’
‘Do you have a headache?’
‘No’
‘Do you have a sore throat?’
‘Yes’  
Hurrah finally something tangible I can grasp hold of! So off I go to the chemist to see what they have in store. Of course it is exactly as I have predicted – rest and home remedies, but I do pick up some super strength LemSip powders ‘tea by any other name will taste as sweet’ (sorry Will Shakespeare).

To give him his due he has got worse over the week working it all out of his system. Yesterday evening I arrived home to find him fast asleep on the lounge after taking a dose of cough suppressant with a sedative in it. At last it has made him stop and rest, if nothing else.
SO now I can do my real nursey thing – cover him with a blanket, light the fire and prepare supper – the chicken pie which I started to prepare last night, and finished off with mash potato and 20 mins inthe oven. The dogs both come in, investigate the inert body on the lounge and settle down to guard their master.
When I come in with supper and wake him he is shocked to realise that it is dark outside – it is nearly 8pm and he has been asleep for 2 hours.

In need of a bit of unsedated adult conversation, I make him a mug of my father’s lemon, honey and brandy (we used to love having this when we were children, I think I used more brandy than my father did) rather than the LemSip and I settle down with a couple of fingers of something 12 years old. We just manage one episode of ‘Hamish McBeth’, the 1996 BBC series we are working our way through, before the eyes start to droop.
An hefty dose of cough mixture and he sleeps like a baby for the first time all week.
Thank God for drugs. I am definitely stocking up to be ready for next year!