Not over yet

Last night's supper was a combination of leftovers and garden loot. I have found a new way of doing pork fillet: on the braai. Marinated and basted in a mixture of my spicy plum jam, Worcestershire sauce and olive oil. Works as well warm a cold. One of the sides was crunchy green beans that were marinated - while still warm in a vinaigrette.

But what got me when I looked at the pics was this: the blue and white platter, I bought in Japan in 2001. The other is older. Can't believe they have survived that long.

Can't believe we have survived the last seven days

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There it is - until next time
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma

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