A picture which took me ages to get right – time I had because I wasn’t fiddling on Facebook.
There are many, many articles on everyone’s timeline about how much time can be wasted on Facebook, and how bad it can be for everyone (all that fear of missing out) and how damaging it can be for teens, and so on and so on.
So I am not going to say all that. Instead, I am going to note that a recent week-long holiday in which I simply did not look at Facebook was an eye-opener. In the run-up to our break, I had become aware of how much time I was spending endlessly scrolling through my Facebook timeline any time I had a moment. I had noticed how those “moments” turned into 30-minute holes in my day. So I just… stopped doing it for a week. Continue reading
The latest batch of “school biscuits”. Picture: Renee Moodie
Yesterday I made some biscuits.
They’re known in our house as “school biscuits” and are filled with bran (yep, actual bran as in the stuff that no self-respecting kid would ever eat), wholewheat flour and oats.
Plus chocolate chips, and two kinds of sugar, and butter.
The recipe is one by Heidi Swanson and it so nicely combines nutrition with decadence that is has been a lunchbox favourite with both parents and child in our house for years.
But the best thing about them is that you make one huge batch of dough, bake one set of biscuits then and there and freeze the rest of the dough in three or four portions. And that means that on a busy weekend you can knock out a quick batch with minimal effort, remembering as you go to thank your past self for being so nice to you.
I recommend Heidi’s recipe in its entirety, but here are my notes for South African bakers:
Whole wheat flour – I have used both brown bread flour and Nutty Wheat and they both work fine.
I use three eggs instead of two
Unsalted butter – ordinary butter is fine, just cut back to half a teaspoon of salt
The all-important chocolate: we just use plain old Top Deck, cut up. In other words, you can use any chocolate you like, don’t worry about anything fancy.
So – print out the original, add my notes and get baking!
Cape Town – When my niece was in Grade 2, she needed an empty shoebox for a project.
This should have been simple – but it wasn’t.
Neither my sister, my mother nor I had such a thing as an empty shoebox. I had to ask a colleague (who has beautiful taste in shoes) to bring one to the office so that the school could get its project. Continue reading
Tigger asleep and blissfully unaware of her unvaccinated status. Picture: Renee Moodie
I took my cat to the vet yesterday, for her vaccinations.
Now this is not unusual – but it is for me. This cat has not in fact been vaccinated since 2005 – and neither had any of the other late lamented animals in our house.
When I confessed this fact to a group of friends, there was a pause and a small intake of breath all round. Continue reading
When I was little, I had a dream.
I would sit on the floor with my mother’s copy of the Royal Hostess recipe book (“South Africa’s own cookbook” it said proudly on the cover) and wish with all my heart that my mother would one day make me the Royal Rondawel cake.
The 1962 rondawel cake
Now that I am a mother, I understand completely why she didn’t ever make it. But I loved everything about that picture: the colours, the little Father Christmas, the hint of a present in the corner.
At a recent gathering, one of the women present said to her sister (my friend, also present) that the cake we were eating tasted just like the apple cake their long-departed mother used to make. “I still have the Royal Hostess,” she mused. “I wonder if that recipe is in there?”