Chapter One - on the road We stop to shop, local wine, country bread, farm butter, homemade preserves, all good to use in delicious country cooking.
Chapter Two - at home This is family food, the favorites that we cook for ourselves, on Saturdays. Bacon and egg pies for brunch, roast chicken with herbs and potatoes for supper, or fresh pasta with a homemade tomato sauce.
Chapter Three -food for friends We love to have friends for lunch on Sundays to share the excellent seafood. There’s plenty of crayfish, mussels for the picking, and oysters from the nearby farm. And of course, a barbecue.
Chapter Four - tea and sundowners I like to ask neighbors for tea. There’s never time to bake in town, so it’s fun to do on weekends. And some homemade nibbles, with drinks, as we watch the sun set.
Chapter Five - out and about It’s great to go on excursions, pick up local ingredients. Prized salt flakes, honey and dairy inspire our cooking. Salt baked fish, honey nut spreads and real vanilla ice cream.
Chapter Six - picnics and trail snacks Home baked bread with olive oil and rosemary for big sandwiches stuffed with rare beef or roasted vegetables, Flasks of iced bush tea, or hot fragrant coffee and a rustic muffin.
