tag:blogger.com,1999:blog-89723973016842823022024-03-05T22:46:33.938+02:00This is what we like to eat.Karen Dudleyhttp://www.blogger.com/profile/16763179513917167360noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8972397301684282302.post-16862734355095472992015-03-23T12:15:00.005+02:002015-03-23T12:20:07.076+02:00LemonyMy column for <a href="https://www.facebook.com/Homemag"><b>Home Magazine</b></a> focuses each month on one of my favourite flavours; here is "Lemony" taken from the <b>February issue</b>.<br />
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During the Clinton administration, along with young women from all over the world, I worked in an <b>historical mansion</b> on the banks of the Potomac River, just a hop and a skip from the political <b>hurly burly of Capitol Hill</b>. There I learned “servant leadership” by mangling sheets in the basement, polishing marble floors, turning rooms and serving meals to visiting dignitaries and heads of state who had come to retreat, find refuge or <b>broker peace in the Library </b>or the Breakfast Room.<br />
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In the hush of the vast historical mansion, laying out a little plate of treats for a visiting former KGB officer staying in the Lincoln Room, I had my first encounter with a Lemon Square. It was only the crust, but I had never before eaten <b>such lemon perfection:</b> butter, flour, sugar and slightly caramelized lemon: I closed my eyes and savoured the dense gooey bite: cool, sticky, sweet and quintessentially lemon!<br />
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I decided there and then that I would no longer<b> waste my time with arbitrary, sitting-on-the-fence flavour</b>. If it is going to be lemony, it must be very lemony – lemony and sweet!<br /><br />
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There are a few who might happily eat a lemon just so, a lemon wedge squished to teeth in an <b>eye-rolling burst of sour</b>. Have you ever witnessed the puckered up face of a child’s first encounter with a wedge of lemon? But for most of us, lemon is a team player. When is it is not brazenly showing off with its soul mate, sugar (lemon pudding, sorbet, curd, meringue pie), it is often the jester, somersaulting and cavorting through plainer flavours <b>bringing brightness and playfulness to a palette</b>, teasing out more demure flavours - a squeeze of bright lemon on fresh fish. Sometimes it is the soprano carrying the tune for deeper chorus (cumin, Avgolemono, risotto, pasta and lamb).<br />
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One of my favourite lemon friendships is the trio of parsley, lemon and garlic. <b>My mother, Ruth, would make a wondrous Osso Bucc</b>o. She would have me finely chop this threesome: lemon (clean), garlic (bright) and parsley (fresh) into a Gremolata topping. What a revelation and testament to the <b>redemptive power of lemon! </b> A formative flavour experience with the fresh lemon and parsley, coaxing out all the marvellous flavours of the meat!<br />
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<b>Lemon’s nemesis</b> is when it has no partner, however delicate, to balance it - no sweet oyster or asparagus, no salt or sugar to counter its tartness.<br />
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We know, of course, that in addition to a string of domestic uses, lemon prevents avocados, apples and artichokes from colouring.<br />
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And the propitious use of lemon zest is certainly <b>one of my favourite devices</b>: essential in crumbs and crumbles, brightening vegetables, soups and dressings, emboldening pulses, and calling out the flavours of the food that we love.<br />
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In the recipe for my <b>Sesame Yoghurt Cardamom Cake</b>, the warm syrup is poured over the cooled cake. Its lemony sweetness makes it one of my favourite cakes ever.<br />
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<ul>
<li><i>220g butter</i><i></i></li>
<li><i>½ cup sugar</i></li>
<li><i>8 tbsp honey</i></li>
<li><i>zest of 2 lemons, grated</i></li>
<li><i>4 eggs, separated</i></li>
<li><i>220g flour</i></li>
<li><i>1 tsp baking powder</i></li>
<li><i>1 tsp baking soda</i></li>
<li><i>Pinch of salt</i></li>
<li><i>220g Greek yoghurt</i></li>
<li><i>2/3 cup sultanas</i></li>
<li><i>1 tbsp seeds from approximately 25 cardamom pods</i></li>
<li><i>3 tbsp sesame seeds</i></li>
</ul>
<b>Syrup</b><br />
<ul>
<li>Juice of 2 lemons</li>
<li>6 tbsp honey</li>
<li>Rind of 1 lemon</li>
<li>A few paper thin slices of lemon</li>
</ul>
Preheat the oven to 180ºC .<br />
Beat together the butter, sugar, honey and lemon zest until creamy.<br />
Beat in the egg yolks one at a time.<br />
Into a separate bowl, sift the flour, baking powder, baking soda and pinch of salt. Fold in the batter, alternating with the yoghurt. Fold in the sultanas and cardamom seeds. Beat the egg whites until stiff and fold carefully into the mixture.<br />
Pour into a greased tin, 22cm in diameter, lined with baking paper.<br />
Sprinkle generously with sesame seeds.<br />
Bake at 180ºC for 65 minutes. (If you find that the cake is browning too much, cover loosely with a sheet of baking paper with a little hole cut in the sheet.) Remove from the oven and leave to rest for at least 10 minutes.<br />
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<b>To make the syrup,</b> boil the syrup ingredients together for 5 minutes, stirring to combine. Pour the cooled syrup carefully over the hot cake or pour the warm syrup over the cake once it is completely cooled.<br />
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Delicious served with <b>yoghurt or mascarpone cream and fresh figs.</b>Karen Dudleyhttp://www.blogger.com/profile/16763179513917167360noreply@blogger.com1tag:blogger.com,1999:blog-8972397301684282302.post-6058353831351345562013-11-25T17:51:00.000+02:002013-11-25T18:05:54.063+02:00Peter's Opening Speech for The Dining Room.<div class="MsoNormal" style="margin-bottom: 13.5pt;">
<span style="font-family: Arial, sans-serif;">Meet Peter, a dear friend, masterly painter, wordsmith and musician: http://www.petervanstraten.co.za/category/recent/ </span><br />
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<span style="font-family: Arial, sans-serif;">Many friends have been asking about Peter’s speech at the launch of Another Week in The Kitchen and the introduction of The Dining Room: </span><a href="https://www.facebook.com/lovethediningroom" style="font-family: Arial, sans-serif;">https://www.facebook.com/lovethediningroom</a><span style="font-family: Arial, sans-serif;"> </span><br />
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<span style="font-family: Arial, sans-serif;">Here is his charming and thoughtful gift to us: </span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">HUNGER</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">There are those who like to speak from the heart at public gatherings. I
think this is in very poor taste. What ungovernable chaos there'd be if
everyone went around speaking from the heart. I tried it once when addressing a
Christmas gathering of the Veterans Widows Association at the Simonstown naval
base, and it's a mistake I'll never make again. Nor will I ever forget the
fear, and the cold, as I rowed frantically out into the bay that night, wearing
nothing but a pare of half burnt underpants, as incensed old women threw stones
at me from the pier.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">Since then I prefer to speak from the mind, via the page, and draw your
attention to the fact that the mouth is much closer to the brain than it is to
the heart. But my desire to do this stems principally from my love of irony. I
know this is a defence mechanism, but I don't care. I think some people's best
attributes are their defence mechanisms. And to speak from the heart, at a
moment like this, would be laughably unironic, because if ever there was a
person who lives from the heart, it is Karen Dudley.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">Never has nature made someone better suited to being a restauranteur.
When I think of Karen I think of the phrase: “Try this.” . I picture her going
door to door with her two children.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">Ben's job is ringing doorbells. When a door opens Maggie holds up the
salad bowl, that it is her job to carry, and Karen scoops out a spoonful of
chicken and chickpeas and lifts it to the stranger's lips saying “Try this.”</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">This sort of behaviour might raise the eyebrows of some therapists, but
I say thank the Lord for anyone whose passion is of such immense benefit to the
rest of us. If Karen had a passion for paragliding, or playing the tuba, or
collecting stamps, we here gathered would benefit very little. But mercifully
her passion is to feed us, and this is something we would be <i>complete</i> <i>idiots</i> not
to encourage. So I'm glad there's a good turn out tonight.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">The only person I sometimes worry about is Karen's husband Dave. I
picture him late at night, snoring peacefully in his Bart Simpson pyjamas, when
suddenly he's woken by K, sitting bolt upright in bed, clutching his arm in a
panic, and declaring, from under her frilly night cap:</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">“David I'm not feeding enough people!”</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">You see Karen suffers from UTF, or Urge To Feed. I witnessed a similar
condition in the tannies on my father's side of the family when I was growing
up. Food was the language with which those loving matriarchs most eloquently
expressed their love, and they weren't happy until you'd had your seventh
helping. Until you could no longer support your own weight getting back to the
car.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">Karen's thrill has more to do with quality than quantity, but still,
Dave rolls over, half asleep. He takes K's hand and patiently explains for the
hundredth time that dropping parcels of artisanal salad over the city from an
aeroplane is not only impractical and expensive, but dangerous.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">And so there had to be a recipe book, so that David could sleep at
night, Karen becalmed by the knowledge that while her and her staff slept, at
least in other time zones, other provinces and countries, people would still be
making her food themselves.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">But what about space issues at the Kitchen?</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">Anyone whose been at the Kitchen during a busy lunchtime knows that it
can get so crowded you suspect that some or other by-law is being broken.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">“Do you think David,” whispers Karen in the dark, careful not to wake
the children, “that clients would mind terribly if I employed someone in a
lovely uniform to push people in from the door, as they do on the trains in
Tokyo?” And what if the people feeding themselves in other time-zones run out
of recipes?</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">And so of course, or should I say, of second course, Another day in The
Kitchen had to be printed, and The Kitchen followed by The Dining Room.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">After all, what did you think was going to happen?</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">Where did you think all that love, and life-force was going to go?</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">And I think Karen is just warming up...</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">Personally I'm hoping that The Dining Room will be followed by The
Sitting Room, and finally The Bath Room, when Karen takes over management of
the Longstreet Baths, and we are fed fascinating titbits as we steam our
blissful flesh, or drift about on lilos, as waitresses swim out to us with
trays of treats balanced on their heads...)</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">But to return to earth: I know I have shown an almost quaint lack of
self-discipline in allowing gastronomic metaphors to litter my speech, like so
many sprinkled pumpkin seeds, but I have used them as a fairy tale trail
through my forest of nonsense, to lead to the most profound and ironic
gastronomic metaphor of them all: HUNGER.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">One doesn't cook, in the true sense of the word, to suppress hunger.
Just as a good restaurant is not a place you go simply to appease your hunger.
I put it to you that Good Food should be a celebration of hunger, physical or
aesthetic..</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">Or to put it differently:</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">What does it mean to be full? Like orgasm, being full is so desired, yet
so fleeting, and ultimately, empty. It is HUNGER that drives us to our greatest
inventiveness, physical and spiritual, and ever since our humble human
beginnings, it is hunger that always has.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">So to Karen I say, may your restaurants be always full, but may you
yourself continue to be hungry.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">In your dreaming and striving and giving, you are an inspiration to us
all.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">Long live hunger!</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">Long live Karen !</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">And long live The Dining Room!</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Arial, sans-serif;">I hereby declare it open.</span><br />
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Karen Dudleyhttp://www.blogger.com/profile/16763179513917167360noreply@blogger.com1tag:blogger.com,1999:blog-8972397301684282302.post-54670387288729825542013-11-06T22:50:00.001+02:002013-11-06T22:53:44.265+02:00A Small Taste of Delicious Things to Come<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">As you know it's our
book launch on Friday! </span><span style="font-family: Arial, sans-serif;">We really are so happy with this book</span><span style="font-family: Arial, sans-serif;"> and wanted to share just a small
taste of the many delicious things to come with one of the recipes you'll find in
"Another Week in The Kitchen". </span></div>
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<span style="font-family: Arial, sans-serif;">This really is a beautiful book filled with flavours and wonderful photos by the incredibly talented Russel Wasserfall. We're taking things up another level, and can't wait for you to see the results!<o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif;">Crisp Cottage Cheesy
Kitchen Salad<o:p></o:p></span></b></div>
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<span style="font-family: Arial, sans-serif;">My friend and
neighbour Nazeem, from Woodstock Vintage, swears that the old Zerban’s
Restaurant used to make a cottage cheese based salad similar to this. I
could not bring myself to include canned peaches but I love the fresh
crunchiness of this salad. The toasted sesame does extraordinary things with
the cottage cheese. You could add alfalfa sprouts and toasted
sunflower seeds and edible flowers from your garden.<o:p></o:p></span></div>
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4 c cottage cheese<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">3 T Gomashio or
toasted Sesame Seeds<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">3 young carrots,
peeled and sliced on the diagonal<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">2 stalks of celery,
sliced, some leaves reserved<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">3 spring onions,
sliced on the diagonal<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">2 Israeli cucumbers,
sliced on the diagonal (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">½ red or yellow
pepper, finely sliced (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">2 T freshly squeezed
lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">A splash of olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">Sea Salt and freshly
ground black pepper (to taste)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;">20g mint, picked and
sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;"><br />
Start by placing the cottage cheese in the middle of your serving
platter. Season generously with the <i>gomashio</i> or
salt and toasted sesame seed.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif;"><br />
Sprinkle the sliced vegetables over the cottage cheese. First the spring
onions, then the celery and finally the carrots and celery leaves. Sprinkle
with the lemon juice and olive oil and season with salt and black pepper. Scatter
the shredded mint over the whole salad and serve chilled.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
Karen Dudleyhttp://www.blogger.com/profile/16763179513917167360noreply@blogger.com1tag:blogger.com,1999:blog-8972397301684282302.post-31355797603227439222013-11-03T14:09:00.000+02:002013-11-03T15:00:41.721+02:00Thanksgiving Dinner 2013: So Much to be Thankful For!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSUSyqOjXrZ51r0CnM0ZuL2csdSn-n7EmeJSRMZVBM-ouzbTRdy78Zz2WuvKtOvpPIW4oZ863DGXUVWX9-DGqyyorRiARpKcUSKpwXcOP-CvjAaQUvzRS2UPLh27UOomX1wp3nMEF-L8/s1600/turkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSUSyqOjXrZ51r0CnM0ZuL2csdSn-n7EmeJSRMZVBM-ouzbTRdy78Zz2WuvKtOvpPIW4oZ863DGXUVWX9-DGqyyorRiARpKcUSKpwXcOP-CvjAaQUvzRS2UPLh27UOomX1wp3nMEF-L8/s320/turkey.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Garamond, serif; font-size: 12pt;">Our American friends will be
celebrating Thanksgiving later this month, and here at The Kitchen we have so
much to be thankful for what with our new book "Another Week in The
Kitchen" coming out in less than a week's time (official launch date Friday
8 November) ... and ... our new restaurant the Dining Room!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Garamond, serif; font-size: 12pt;">So we've decided to make <b>Thanksgiving
Dinner 2013</b> our <b>first official dinner at the Dining Room!</b> If
you're free on Thursday 28 November, and would like to be part of this exciting
evening then drop Karen a line to make a booking at
karen@karendudley.co.za <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Garamond, serif; font-size: 12pt;">We'll be serving a few delicious treats
from the menu below, and this menu can also be ordered for private Thanksgiving
parties should you wish to host your own event and share Thanksgiving with
those you love at home.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Thanksgiving Dinner</span></b><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Thursday 28 November 2013</span></b><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">The Turkey, roasted to perfection</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<i><span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">(brined for 3 days for super moistness with ginger,
orange, star anise etc)</span></i><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Gravy, Cranberry Sauce</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Handsome Roasted Root Vegetables</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Or Sweet Potato Bake with Marshmallows</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<i><span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Accompanying Salads </span></i><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<i><span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">(choose 3)</span></i><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Classic Roasted Potatoes <i>(we set them up,
you roast them)</i></span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Indonesian Rice Salad or Turkish-ish Koshieri Rice
Pilaf</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Beetroot Apple Coriander Salad</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Or Beetroot Orange Feta Salad with Watercress</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Or Beetroot Rocket Walnut Pesto Salad</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Green Medley Salad (petit pois, sugar snaps,
mangetouts)</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Or Grilled Broccoli Salad</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Brusselsprout, Grilled Apple, Goats Cheese Hazelnut
Salad</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Wholewheat Salad with Mushrooms, Celery &
Rocket</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Pickled Cauliflower Salad or New Cauli Salad with
Capers, Raisins and Crumbs</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Gazpacho Salad or (Turkish) Shepherd’s Salad with
Pomegranate and cos</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Fennel Red Onion Date Salad</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">American Diner Salad (croutons, blue cheese,
iceberg wedges)</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Jeweled Slaw with beetroot & caraway</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Or Clear Day Slaw</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Royal Potato Salad</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Roasted Aubergine & Potato Salad with lemon and
chili</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Pumpkin Pie</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">or</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Or our Selection of Treats</span><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<i><span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Little Lemon Squares</span></i><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<i><span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Little World Peace Brownies</span></i><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<i><span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Cheesecake Squares</span></i><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<i><span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Prosperity Bars</span></i><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<i><span lang="EN-US" style="font-family: Garamond, serif; font-size: 12pt;">Florentines</span></i><span style="font-family: Garamond, serif; font-size: 12pt;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
Karen Dudleyhttp://www.blogger.com/profile/16763179513917167360noreply@blogger.com1tag:blogger.com,1999:blog-8972397301684282302.post-32517652618010721982011-08-03T00:12:00.000+02:002011-08-03T00:12:00.934+02:00A Little Cultural Exchange.<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-ZA</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZvdeJwPIYxl9x3SBoQaBhS5CN6poApk0qms47z5YWePKJjgs2Ime-LGSlZmZsqosH6DbKQ486LfE9ycPk_IvvJ0UWuPtTOqupWQRO3AwFiH-b5gWY-ePfWPl2x70XFwu4EqB_ozA1Bk/s1600/IMG_2464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZvdeJwPIYxl9x3SBoQaBhS5CN6poApk0qms47z5YWePKJjgs2Ime-LGSlZmZsqosH6DbKQ486LfE9ycPk_IvvJ0UWuPtTOqupWQRO3AwFiH-b5gWY-ePfWPl2x70XFwu4EqB_ozA1Bk/s320/IMG_2464.jpg" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">It’s been a few crazy weeks at The Kitchen.<span> </span>Even now, a few weeks after Michelle Obama, America’s first lady, graced our establishment, I am still moved by the cleverness and the generosity of her visit, and her powerful endorsement of what we are about and what she is about.</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">We have always been a busy and popular eatery but since her visit we are even busier, with loads of new faces coming from far and wide to see our tiny shop and sample our offerings.<span> </span>Best of all has been the tremendous swell of goodwill from all our regular customers and the community about.<span> </span>It is a powerful and wonderful thing.<span> </span>We openly accept all the kind wishes and compliments and the sense of vindication about our whole operation.</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">On the morning of 28 June, I received a call from an aide on Michelle Obama’s ahead team telling me that she might be visiting for lunch.<span> </span>Of course, we had to be completely discreet.<span> </span>I gathered my troops and briefed them about the day: we would make the food we had planned for the day but we would need to spruce and polish fast and trade as though it was a regular day in The Kitchen.<span> </span>Since we really can only seat about 15, we would need to make some space, move some furniture to accommodate the First Lady.<span> </span>We were to expect about 25 guests with all her entourage.</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">For a few days before the visit, American visitors had lunch with us and asked unusual questions about The Kitchen.<span> </span>How many people could we really seat?<span> </span>Would we ever close our shop?<span> </span>One of these visitors appeared three times in one day.<span> </span>I knew Michelle Obama was visiting Cape Town but I decided to not get my hopes up: Woodstock must be a security nightmare!<span> </span>And besides, we were too small for such a visit!<span> </span>But do you know what?<span> </span>Michelle Obama wanted to come to The Kitchen!<span> </span>And she CHOSE to come to The Kitchen!<span> </span>And her formidable security machine swung into action as smooth as can be to make it happen!</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Secret Service contingents arrived around 12:10pm and we started quietly moving furniture and encouraging customers to decide on take-aways or to stay!<span> </span>We did not want her to come to an empty shop devoid of all the usual hustle and bustle of lunchtime trade.</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Next thing, some very large vehicles with Washington DC number plates pulled up outside our shop.<span> </span>There was a strange excited silence as we waited.<span> </span><span> </span>Sir Lowry road was cordoned off during her visit.<span> </span>And then Michelle Obama arrived.<span> </span>I greeted her in the entrance to my shop and welcomed her warmly.<span> </span>Next I gave her “the tour” of what we had for lunch that day, something I do regularly with countless first time visitors to The Kitchen.<span> </span>I looked up for reassurance from my trusty crew usually stationed behind the counter to see a phalanx of international press.<span> </span>Their work done, they shuffled out, the music went on and yay! my girls swung into action putting together lunches and sandwiches for Mrs Obama and her family and all her entourage.<span> </span>We were having a party!</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">My Sweetheart, who I had called in (Baby, you’ve got to make us a playlist!<span> </span>Help us move furniture!) said that there was a perceptible moment in which, during my introduction to the food and our shop, Mrs Obama switched from public relations mode to “I like these people.<span> </span>This is going to be fun!”<span> </span>There was laughter and buzz.</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">My mom, who had doggedly fought/charmed her way through the security cordon, was there too.<span> </span>She was telling the first lady about the song that the Klopse composed especially for her that was being played on the radio.<span> </span>Mrs Obama thought my mom was beautiful (which she is!)</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">The whole visit was marked by Michelle Obama’s warmth and genuineness.<span> </span>There was a sense that she really wanted to be with us and give us the gift of her visit.<span> </span>Only she could mobilise her formidable machine to make this happen.<span> </span>How cool was she to choose The Kitchen?<span> </span>We are the symbol of what she is on about:<span> </span>yes you can!<span> </span>You can make a once dire and dangerous little stretch of Woodstock buzz with wholesome energy and fantastic food!<span> </span>A successful woman-owned business can inspire and be a force for good!<span> </span>We can be true to being local and delivering great value. </span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Mrs Obama and I had a great encounter.<span> </span><span> </span>Her comfort in who she is allows those around her to feel comfortable too.<span> </span>There was a great warmth between her family (what moral fortitude to keep a semblance of sanity and reality!) and her staff appear galvanised by clear purpose.</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">There were pictures with all my staff and some chatting and then she was ushered away.<span> </span>But in the 40 minutes or so that she and her people spent with us, we had a party!<span> </span>We managed to feed all the peeps and have them pay.<span> </span>Phew!</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Michelle Obama had been to The Kitchen!</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">What Michelle Obama ate:</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Koshieri Rice Pilaf</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Aubergine Ratatouille</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Sumac Parsley Slaw</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Beetroot Apple Coriander Salad</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Chopped Turkish Salad</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Barley Rocket Walnut Salad</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Falafel & Hummus</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Beetroot Apple Coriander Salad</span></b></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">4 Medium Beetroot boiled until tender and grated</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">4 Medium Granny Smith Apples, roughly peeled and grated</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">(equal quantity of beetroot: apple)</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">½ cup Vinaigrette </span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">1 T honey (optional)</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">70g of chopped coriander</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Salt & Black Pepper</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Combine all together with wooden spoons or salad servers (you don’t want to mutilate your salad)</span></div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">Arrange in a deep serving platter or bowl.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">See 'The Tour" here: </span></div><div class="MsoNormal"><a href="http://www.youtube.com/watch?v=WUFpqDQTGxI"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;">http://www.youtube.com/watch?v=WUFpqDQTGxI</span></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Garamond","serif"; font-size: 14pt; line-height: 115%;"> </span></div>Karen Dudleyhttp://www.blogger.com/profile/16763179513917167360noreply@blogger.com1tag:blogger.com,1999:blog-8972397301684282302.post-39420079077198590682010-08-08T14:50:00.002+02:002010-08-08T15:21:48.532+02:00At Table<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLd1QgpdsFWpNPEHLQAA1zWN_A57jtyO1Yyg-94D7YV8E2v5_pcTHONUc_C3K5ONkg-uzaZmXJUqYx1Eytt66XjmQB-N9zWaBlo2biiX5Xn2UbmHZc2xaIQzXgXIniAcRHbHLriGMiZw/s1600/1+076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLd1QgpdsFWpNPEHLQAA1zWN_A57jtyO1Yyg-94D7YV8E2v5_pcTHONUc_C3K5ONkg-uzaZmXJUqYx1Eytt66XjmQB-N9zWaBlo2biiX5Xn2UbmHZc2xaIQzXgXIniAcRHbHLriGMiZw/s320/1+076.jpg" /></a></div><br />
We are colonising the pavement. We believe that in the interests of creating a cooler, safer, new improved Woodstock, we have put new specially made trestle tables on the pavement outside The Kitchen! People want to enjoy their lunch or coffee and watch the Woodstock world go by. <br />
<br />
Because The Kitchen is small, our long tables allow people to sit beside each other on benches or stools but not really around a table. Which I think works happily for our establishment.<br />
<br />
I grew up eating supper around a table every night. Besides my mom (Ruth) and dad (Bernard) and brother (Gavin), we often had visitors (missionaries, travellers, people who lived with us for periods of time). And whether it was just the four of us or guests as well, the experience was formative. <br />
<br />
As we gathered around the table (often the kitchen table), there was a certain communion in sharing a meal. We got to talk about our daily experiences and our interpretation of them. We engaged in general discussion, sharing opinions and knowledge and we grew an interest in the wider world. Unconsciously, we were being taught the art of listening and being interested in other people – the foundation of friendship and conversation. We learnt table manners.<br />
<br />
David, Ben, Maggie and myself, eat together at our table most nights. It is true that the conversation at this point does not go much beyond, “Maggie, eat your supper”. “Ben, please don’t wipe your hands on the tablecloth”. Some nights, I am even rewarded with, “This is deeeeliscious, Mom!” David and I hang on every little story. Oh that we would be good listeners and grow kind, compassionate and interested children!<br />
_______________________________<br />
<h2 style="color: black; font-family: inherit; font-weight: normal;"><span style="font-size: small;">Perhaps the World Ends Here</span></h2><div class="author">by <a href="http://writersalmanac.publicradio.org/author.php?auth_id=1368">Joy Harjo</a></div><br />
The world begins at a kitchen table. No matter what, <br />
we must eat to live.<br />
The gifts of earth are brought and prepared, set on the <br />
table so it has been since creation, and it will go on.<br />
We chase chickens or dogs away from it. Babies teethe <br />
at the corners. They scrape their knees under it.<br />
It is here that children are given instructions on what <br />
it means to be human. We make men at it, <br />
we make women.<br />
At this table we gossip, recall enemies and the ghosts <br />
of lovers.<br />
Our dreams drink coffee with us as they put their arms <br />
around our children. They laugh with us at our poor <br />
falling-down selves and as we put ourselves back <br />
together once again at the table.<br />
This table has been a house in the rain, an umbrella <br />
in the sun.<br />
Wars have begun and ended at this table. It is a place <br />
to hide in the shadow of terror. A place to celebrate <br />
the terrible victory.<br />
We have given birth on this table, and have prepared <br />
our parents for burial here.<br />
At this table we sing with joy, with sorrow.<br />
We pray of suffering and remorse. <br />
We give thanks.<br />
Perhaps the world will end at the kitchen table,<br />
while we are laughing and crying, <br />
eating of the last sweet bite.<br />
<br />
from <b>The Writers Almanac</b> with Garrison Keillor<br />
(Poetry and often quirky historial information sent to your mailbox daily)<br />
<a href="http://writersalmanac.publicradio.org/">http://writersalmanac.publicradio.org</a>Karen Dudleyhttp://www.blogger.com/profile/16763179513917167360noreply@blogger.com2tag:blogger.com,1999:blog-8972397301684282302.post-45287158460925713442010-07-02T07:53:00.001+02:002010-07-02T07:54:37.644+02:00PotatoesMost people have a stopping device with potatoes: “Gosh, these are delicious, but I think I might explode if I have a third!” Me? I have no stopping device. Potatoes in any shape and form. Chips (Hout Bay’s Mariners Wharf Fish & Chips I rate the best), Pommes-frites in Belgium (oh die and go to heaven! There are no bad Pommes-Frites in Belgium), fluffy mashed, Sunday Roast Potatoes, large crispy skinned baked potatoes with paddles of butter and other evil bits… and then of course, Roasted New Potatoes with Preserved Lemon and Rosemary from The Kitchen…(see recipe below)<br />
<br />
Here are some things to know about potatoes:<br />
<ol><li><i>They are not all the same when you buy them.</i> Some are good for baking, some for roasting, some for salad. Just act ignorant and ask, “Are these good potatoes for baking?” </li>
<li><i>Potatoes are all about surfaces</i>. Consider a just boiled potato (you’ve boiled it whole). If you slice it, you have a flat surface. A flat almost glassy surface. How is your delicious mayo, or tarragon dressing or butter going to penetrate and become acquainted with the potato? You slice it with a knife and that’s all you’re ever going to have: a flat impenetrable surface, longing hoping for a delicious engagement. If you could be brave and break the spud with your fingers… even pierce it with a small knife and then tear it, let it burst open to release it’s starchy inside, creating surfaces ready to absorb your favourite potato Lure. This is true for the roasted potato too. You want to create maximum surface for the oil to penetrate so that you get multiple crispy surfaces exposed for roasting.</li>
<li>The other thing about potatoes is that<i> one can’t be shy with salt and seasoning</i>. I tend to be quite circumspect with other vegetables, especially with organic ones, because they tend to want to show you their flavour. It takes only the tiniest bit of coaxing to let them be what they want to be. But potatoes, I feel, are destined for flavouring.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VtcHMySqVjWB2PC7nho-c799EHOvc7tQV0yubxEJJEIUx9nSwp8AilBhb0RCH3AXWc61ckXCndIBZSVVL5gbsjXpTlY7x59ADb-siVafm3qydN59SAY2CkGBlW52Los9UrzE-PdTG4s/s1600/1+062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VtcHMySqVjWB2PC7nho-c799EHOvc7tQV0yubxEJJEIUx9nSwp8AilBhb0RCH3AXWc61ckXCndIBZSVVL5gbsjXpTlY7x59ADb-siVafm3qydN59SAY2CkGBlW52Los9UrzE-PdTG4s/s320/1+062.jpg" /></a></div><br />
<div style="text-align: center;"><b>K’s Family Potatoes</b></div><i>This treatment tends to work well with almost any kind of potato. What wouldn’t…</i><br />
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<b>6 medium to large potatoes</b> boiled til soft.<br />
You can pour off the water and give them their treatment in the pot or transfer them to a large deepish bowl so that you can work with them freely.<br />
The potatoes will be quite hot to work with so you may need a small sharp-pointed knife to help you open them up. You could also wait a bit for the potatoes to cool down but not too much. Gently tear or open your potatoes, allowing<br />
<b>A minimum of 4 Tablespoons of butter</b> (about a 2mm slice off a block of butter), <b>a generous shake of fine salt and white pepper</b> to paddle and spread with your wooden spoon over every thirsty surface of potato, spreading the love. If you want to go OTT, you could add a ¼ cup of warmed cream to the steaming heap. You could even just pour it over for dramatic effect. The potatoes and your family will gobble up every last bit.<br />
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<div style="text-align: center;"><b>Roasted New Potatoes with Preserved Lemon and Rosemary</b></div>2 kg baby potatoes or small potatoes<br />
1 ½ cups sunflower oil<br />
½ preserved lemon, pith removed and sliced finely in long strips<br />
4 short twigs of rosemary, their leaves pulled off and squashed a little with your fingers.<br />
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Boil the potatoes in plenty of water until tender.<br />
Pour off the water and empty the potatoes onto a shallow baking tray. We line our trays with baking paper. Squash the potatoes with a wooden spoon or squash them with your fingers to reveal their fluffy insides. Pour over the oil and toss the potatoes with the preserved lemon and rosemary and finally spread the whole lot out evenly on the tray.<br />
Bake at 220˚C until deeply golden and you have some decent crisp bits (40 - 50 mins)<br />
Sprinkle generously with Maldon Sea Salt, toss gently and serve immediately.<br />
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<b>Some of the Potatoes we do at The Kitchen</b><br />
Picnic Potatoes<br />
Gremolata Potato Salad<br />
Patatas Bravas<br />
Tarragon Horseradish Potatoes<br />
Darts-in-the-Garage Potatoes (curried dill)<br />
Lemon Atchar Potatoes<br />
Russian SaladKaren Dudleyhttp://www.blogger.com/profile/16763179513917167360noreply@blogger.com2tag:blogger.com,1999:blog-8972397301684282302.post-86099155264718276882010-07-02T00:29:00.000+02:002010-07-02T00:29:12.491+02:00Go BOSWhen you can feel that what you are eating or drinking comes from a good place, it makes an already delicious thing that much more irresistible. <br />
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We have been watching and waiting with barely repressed excitement for the launch of BOS Iced Tea! Richard Boucher and Grant Rushmere and their team have crafted their product with tremendous care. Their Headquarters are across the road from The Kitchen in the old Fairweather Building in Sir Lowry Road, Woodstock. You just don’t get more local than this!<br />
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BOS Iced Tea is so good it is destined to be a South African icon! The packaging is completely irresistible – think pure and virtuous and uber sexy at the same time! And the flavours are truly delicious: first grade organic rooibos, natural healing ingredients (gingko biloba, panax ginseng, gotu kola and guarana to name a few) and none of the bad stuff. Read about BOS country <a href="http://www.bosicetea.co.za/">www.bosicetea.co.za</a> and come and taste for yourself at The Kitchen.Karen Dudleyhttp://www.blogger.com/profile/16763179513917167360noreply@blogger.com0tag:blogger.com,1999:blog-8972397301684282302.post-61333705078866787202010-05-31T22:28:00.002+02:002010-05-31T22:31:12.187+02:00The Origins of the Love Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGWWg0UgfdHDwog_R4suqqhRXU00NuOXYdpkMtE6QY9u86EsG7LYQDb2Du1-GnoD_eJT9SEqGw8OUWgYeBwsR4LbfrUT8QHwJX376rMmr4f4HBuv0GBj0TJd2rE67l-vF0LBpnZ68WUE/s1600/1+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGWWg0UgfdHDwog_R4suqqhRXU00NuOXYdpkMtE6QY9u86EsG7LYQDb2Du1-GnoD_eJT9SEqGw8OUWgYeBwsR4LbfrUT8QHwJX376rMmr4f4HBuv0GBj0TJd2rE67l-vF0LBpnZ68WUE/s320/1+059.jpg" /></a></div>When I used to run my catering company from my home in Woodstock, there were always people dropping in: friends, suppliers, family, clients collecting their dinner party food. Quite often, people would linger to watch and chat, sometimes even participate. Because it was a working kitchen. And there was Industry. We were in the process of creating something delicious, something good. Having a restaurant? That is quite beyond me. Just terrifying! But having a kitchen and sharing our work – now this we could do!<br />
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Now when friends would visit, I would offer a Love Sandwich. A brief discussion would follow for me to ascertain my friend’s state of mind or heart. What was needed here? A Sandwich of comfort? A Sandwich of inspiration? A Sandwich to nurture? A Sandwich to woo? A Sandwich to nourish? A Sandwich for some grounding? Another brief discussion would ensue: is there anything that the friend could just not abide?! Now we were getting somewhere and we were almost ready for execution. Warm or Cold? Crunchy or Smooth? Fortunately, we would always have some lovely ingredients to hand which could make a sandwich quite exceptional. But the Love that was needed could well be a Peanut Butter Sandwich on fresh seeded bread. Or the plainest plainest cheddar sandwich on a crispy roll. Butter and Bovril Sandwich with the crusts cut off. It was all about the attention and listening with which the Sandwich was assembled. <br />
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Nowadays at The Kitchen, I have a full arsenal of delicious things with which to make a Love Sandwich. Sometimes we may be guilty of giving a bit too much love. Perhaps a little more restraint is in order! But for myself, making the Love Sandwich is a privilege and it gives me immense pleasure.<br />
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Here’s how a make my own favourite Love Sandwich: <b> </b><br />
<div style="text-align: center;"><b>Anchovy Tomato Toast</b></div><div style="text-align: center;">2 Slices of Duen’s Dumpy Wholewheat Bread (not pre-sliced – you need to be able to slice it a bit thinner than that with your own long serrated bread knife)</div><div style="text-align: center;">Toast these in your toaster.</div><div style="text-align: center;">Once toasted, butter lightly and add a drizzle of Love Potion or your favourite Salad Dressing.</div><div style="text-align: center;">Then layer: a few Anchovy fillets, fresh Tomato (not wimpy slices), a good splash of Olive Oil, Maldon Salt and Black Pepper.</div><div style="text-align: center;">Stick your 2 slices of toast under a hot grill till the tomatoes are a bit grilled.</div><div style="text-align: center;">Remove from the grill, put on a big plate (it will get messy) and add a splash more Love Potion (dressing or vinaigrette) and torn fresh Basil leaves.</div>Karen Dudleyhttp://www.blogger.com/profile/16763179513917167360noreply@blogger.com2tag:blogger.com,1999:blog-8972397301684282302.post-12602830398012762242010-05-27T00:53:00.001+02:002010-05-27T10:04:11.269+02:00The New York Times, ek sê!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJV3uK1-D_IVXPiKydGlBrw_VprT1W61ib6MvgQ8OUtGB-8X6S3IA5-2NItRz5o2AByRa9KE7d_qUDN_5D_esVxrTMFx_owxpyomNbKdPTPRsfPNN9tpRwowYOYU4CKLjNokRTAMonrQc/s1600/1+041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJV3uK1-D_IVXPiKydGlBrw_VprT1W61ib6MvgQ8OUtGB-8X6S3IA5-2NItRz5o2AByRa9KE7d_qUDN_5D_esVxrTMFx_owxpyomNbKdPTPRsfPNN9tpRwowYOYU4CKLjNokRTAMonrQc/s320/1+041.jpg" /></a></div>This week, friends from all over the world mailed to say, “The Kitchen has been reviewed in the New York Times!” And we have been savouring a little of our moment of glory! <a href="http://travel.nytimes.com/2010/05/23/travel/23surfacing.html">The New York Times</a> <br />
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In this world of smooth slick veneers and glam establishments that have loads of money to throw at appearances (nice as they may be!), readers of the New York Times are celebrating the honesty and authenticity of our humble establishment in Woodstock! Hooray for the Love Sandwich! Hooray for the Almond Croissants! Smell the Honey Mustard Sausages straight out of the oven! Yes to local produce! We love Woodstock! And a big thank you to the wonderful community of people who gather in The Kitchen daily for lunch and treats and friendship!Karen Dudleyhttp://www.blogger.com/profile/16763179513917167360noreply@blogger.com0tag:blogger.com,1999:blog-8972397301684282302.post-52944435426795331842010-05-19T22:44:00.000+02:002010-05-19T22:44:18.628+02:00Hippie Salads<div style="text-align: center;"><br />
</div>When I was young, my parents sent me to a little art studio called Mud Pottery Studio in the Main Road, Diep River, for art classes. They suspected (quite rightly) that we were not getting much by way of creative outlet at the quite decent “coloured” government school my brother and I were going to at the time (the mid-70’s). It was here, I think, that I was exposed to a bit of the hippie culture of the time… art teachers with shawls and long petticoat skirts and loose Indian florals and those leather sandals and lots of stuff with mushrooms and brown rice. I was bewitched!<br />
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In my constant quest to find new and arresting flavours for salads and accompaniments at The Kitchen, I pulled out an old hippie classic, The Moosewood Cookbook <a href="http://www.molliekatzen.com/">http://www.molliekatzen.com/</a> sister to another favourite, The Enchanted Broccoli Forest. Mollie Katzen, was a pioneer of healthy, green and sustainable cooking at the time and the fact that I find her recipes so amazingly contemporary and enduring, is testament to her passion and their honesty. And there is a treasure trove of them. Some are a tad too healthy and granola-y/mung bean sprouty for me but I have selected a few (with our spin on them, of course) for The Kitchen and they are delicious! Today, we want to trim down the number of ingredients. We are looking to show off the integrity of each vegetable. We want to cut our vegetables a bit chunkier. And as always, we are looking for clean, interesting flavours.<br />
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Mollie’s books are all beautiful “hand lettered” quirkily illustrated works. They are classics. And an indulgent celebration of vegetables! <a href="http://www.youtube.com/watch?v=eFVykGrT0-c">http://www.youtube.com/watch?v=eFVykGrT0-c</a><br />
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We make her Indonesian Rice Salad with Brown, Fragrant and Black Rice (for interest and colour). The salad involves tossing the warm rice in the cold dressing so that it takes on all the delicious flavours (a good tip). And we make her Thai Salad with a nice peanut dressing. Her Lentil Bulgar (tabbouleh – like) Salad is another goodie. So fresh.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUq81KVvO4gFhyphenhyphenBwoM39yYLGvoJD1p4v2HtNwKnIzc_yPdXGkXy2sXObzEjiE5oGcPLu0aTfViK5_a7nKy4-jdpvji5Qrz4PS6V1hWC4pyukaEQDztS_FvxcALnpfR8R5xV0zg9zvJPM/s1600/thekitchen_07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUq81KVvO4gFhyphenhyphenBwoM39yYLGvoJD1p4v2HtNwKnIzc_yPdXGkXy2sXObzEjiE5oGcPLu0aTfViK5_a7nKy4-jdpvji5Qrz4PS6V1hWC4pyukaEQDztS_FvxcALnpfR8R5xV0zg9zvJPM/s320/thekitchen_07.jpg" /></a></div>Photo: http://kellyberoldphoto.blogspot.com/Karen Dudleyhttp://www.blogger.com/profile/16763179513917167360noreply@blogger.com0tag:blogger.com,1999:blog-8972397301684282302.post-40766635313812580882010-05-15T22:42:00.000+02:002010-05-15T22:46:27.865+02:00Autumn day at Tokara's Deli-CAT-essen<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeX7efOH7uzrs1rdyiEwwQ7NpL7ORs1Oi4O73mN3UGEuhnatIX9TkESH8YKNdd6whWtDV_DS917L2GsXrzwdP576kAM4u6GiCQiBnH1VrMRFknRrTtbL98gbUdO00TqCymeBV7jk0z7Xg/s1600/IMG_1268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeX7efOH7uzrs1rdyiEwwQ7NpL7ORs1Oi4O73mN3UGEuhnatIX9TkESH8YKNdd6whWtDV_DS917L2GsXrzwdP576kAM4u6GiCQiBnH1VrMRFknRrTtbL98gbUdO00TqCymeBV7jk0z7Xg/s320/IMG_1268.JPG" /></a></div>There really is a slip of autumn in Cape Town. Today we saw some autumn… We chose the N1 to reach <a href="http://maps.google.co.za/maps?oe=utf-8&rls=org.mozilla:en-GB:official&client=firefox-a&um=1&ie=UTF-8&q=tokara+delicatessen&fb=1&gl=za&hq=tokara+delicatessen&cid=0,0,12907257803787058284&ei=WvLuS96gJ8b7_AaT7dzmBg&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBgQnwIwAA">Helshoogte</a> (I love saying that name almost as much as I like saying “Gratin Dauphinoise” and “Vichysoisse” – also great autumnal exploits) and then Tokara and Tokara’s <a href="http://www.tokara.co.za/olivefarm/shed/thehistory.cfm?intNavigationID=17&intModeID=2&Main=y&CFID=9215502&CFTOKEN=37331853&jsessionid=2e307bf5f32037365433">Deli-CAT-essen</a>: a truly beautiful celebration of contemporary winelands architecture. It was a wonderful place to be today, bathed in that lovely autumn light…. Look kids! See the colours of the trees: red and gold and brown and orange and olive!<br />
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People often say, “Don’t you find it very hard as a food person to go out to other establishments?” I think they assume that I would be terribly picky and persnickerty. In the same way, people say, (especially when I am secretly angling for a dinner invite) “You are such a good cook, I would be terrified of inviting you to dinner!”<br />
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And here is my answer: I love going out and eating out! My only thing is that I abhor pretentiousness or situations that are overly contrived. Places that have great promise but disappoint… Most often, I think, as in our visit today to Tokara’s Deli-CAT-essen, it is the general sense that attention has been paid that wins me over. I love the experience of simplicity and the sense that the experience was good value. And then, of course, what parent is not wow-ed by people who really have thought out the children’s experience of the visit to their restaurant. We all want our children to enjoy the experience of eating out and eating well. What a treat: really good children’s food and a great safe space for children to run around in. Joy! David and I ate boards of Antipasto and Cheese and Charcuterie. I was eating shamelessly. Like the foxes in Fantastic Mr Fox <a href="http://www.youtube.com/watch?v=W4fDC0M0dJI&feature=related">http://www.youtube.com/watch?v=W4fDC0M0dJI&feature=related</a>. This was on account of drinking most of my delicious glass of wine and getting slightly tipsy! (Yes. On one glass. Cheap date, says my Sweetheart. We don’t get out much!). All that delicious olive oil and marvellous bread, still warm from the oven…<br />
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