More memories on a meat free Monday

Yesterday, we took a necessary trip to Worcester. Although we can get most things in our nearest town, 20km away, somethings we cannot, and we head not to Cape Town, but to Worcester, another 47-odd km up the road. It's the first time in nearly two years and we that we've taken the trip. Then, we were going relatively often because The Husband had a medical procedure.

It was a three-stop mission with the final stop, the spice shop, run by the most wonderful Indian or Pakistani family. The aromas waft on to the pavement and greet you long before you get there. We'd found all the bits on my list - cinnamon for koeksisters and sesame seeds for tahini, among other things and then:

When you go to the spice shop and see the spicy snack you used to get (every day) from the Indian shop at the bottom of the building where you started your first job. You eat memories that taste like 36 years ago. Now. Not then. Not yesterday. Now.

By that time, was it not just lunch time, but the entire town was devoid of power, so we figured that it was time to head home and stop along the way.

Nuy on the hill aptly named because it is - and there are literally views for ever. It's long been a favourite stop for the wine - Nuy (said like nay) is a nearly 60 year old collaboration of families that produce fabulous wine. With this addition to their repertoire, they now have an establishment that is a highly recommended lunch (and wine tasting) stop.

The sunny garden, and sunny service are great. The light lunch - tramezzini and a side salad for The Husband.

I had the most delicious veg bowl I have had for a very long time.

Supper was, I thought, entirely missable. Not according to The Husband who's now entirely recovered. And his appetite!

Last night's meat free Monday supper was the barley and lentil masala stew that was in the jars for Saturday's market. I had been happy with this new recipe when I had done the taste tests on Friday.

I am even happier now. I served it on a bed of wilted Swiss chard and lemon juice and finished it off with a dollop of harissa and a sprig of fresh coriander.

It was a large batch so I have a stash for the freezer. I shall be writing up the recipe as I plan to make it again.

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:

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