Winter, Sage and Strawberries
Yes, it was that cold last night. More than halfway through October. We had a fire...and the icy wind howled at the market and all day on Saturday. It happens every year. Every year we complain...because we are in denial that summer really only begins to happen in late November, early December.
A roast supper: chicken supper of chicken and vegetables was a perfect end to a miserable, grey day.
This time, instead of thyme, I used sage to go between under the skin of the breast. Blended with lemon zest, juice, butter, olive oil and, of course, garlic. A significant deviation for she who had, for so long, an aversion to sage.
The plant is thriving at the moment.
Also thriving, but having to be rescued before the birds could finish them off: strawberries. From the garden. For the first time in a few years. We have a) had to replace the plants because of the drought and b) moved them so that they keep the roses company, and will also ultimately form a living mulch.
Hanging on to these to let them ripen and also to collect more. For a dessert.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
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Mosquito netting will stop those pesky birds from eating your strawberries, it's cheap, can buy online from a fabric supplier, and it allows sun and water to get through!!!
The challenge with that is my aesthetic sense: I've stupidly planted them in the rose garden at the front of the house and if we did that, it would be more than unsightly. I'm going to have to make peace with something! Right now, not quite sure what! 🤣
That chicken looks really good, sage is the perfect herb for it, mine died but I still prefer rosemary and thyme!
It's freezing cold here as well, winter's back with a bang but just mow we'll be complaining about the heat not so!
Sage, fresh rosemary, thyme - and roasted chicken, with or without butter, garlic, and onion, I can smell it from here... with cranberry sauce, potatoes and gravy, sage dressing, pumpkin pie, and all the comfort foods of my childhood. It's like the death of a loved one, living without those beloved flavors and textures. Fake milk and faux eggs and gluten-free flour: nope, not the same.
But with some tweaking, I could bake a chicken like this. Thank you for the inspiration!
Happy to oblige. And yes, I am so glad that we live in the country and where faux food is kinda hard to come by!
Be well!