A few weeks ago I popped in to my local shop to get food for supper. There was a woman in the store, pushing a baby pram, answering a lot of questions from one little girl, while trying to keep the two other girls with her while she shopped. I really admired her patience with all the questions, and because the girls were all over the show. She and I got talking after I overheard her saying she was on her way to fetch her son from school. I could not help but ask her how many kids she had! 4 with her and at least one at school meant 5 kids, and that’s a handful. Turns out that only 2 of the girls were hers, and the other little girl was her god daughter. The baby was a child she was fostering. She and her husband take on orphaned and abandoned children until they are adopted. She had the tiniest 9 week old baby with her who was being placed with her forever parents the following week. I asked her if her heart broke a little each time she said goodbye to a baby and she told me no matter how hard it was, the nurturing of these children gave her far much more. And I really admire her, and am in awe of how adaptable her children must be to this flux in their lives. Change is not something I go out and look for. But, I had to adapt my pickled cucumber recipe as a set of circumstances arose which necessitated this. I must say, I am quite glad, as the new recipe is so much better than the old one, and these are the crunchiest pickled cucumbers I have ever made.
- Place all of the ingredients excluding the cucumbers into a sauce pan
- Bring to the boil and set aside to cool
- Place the cucumbers into a sterilized glass bottle
- Top with the pickling liquid
- Leave for a week to pickle
Click on the links for conversions and notes.
What I blogged August 27:
- one year ago – Beating The Budget
- two years ago – Chocolate Pin Wheels
- three years ago – Mielie Pap
- four years ago – Taste of Johannesburg
- five years ago – Onion And Tomato Tart