I’m happy to report that I’m still enjoying eating Keto. I haven’t had any cravings and I don’t feel deprived. I tend to get hungry late in the evening, but have correctly surmised that this is “false hunger” as it doesn’t follow me to bed and I don’t wake up hungry at all.

Most fruits are not allowed on keto, but berries are, in moderation. I have some blueberries or raspberries in my yogurt and roasted seed snack a few times a week, and that is very satisfying. Of course, berries are in season now, so it’s not an issue, but I plan on buying in bulk before the season is over and freezing them in small portions.

I’ve also found a good quality, organic, ethical, dark chocolate available right here in Hopefield at The Food Hub. The 80% cocoa is sugar free, and I buy one each week for an occasional treat.

I’m very concerned about the avian flu, as eggs are my staple food right now. I honestly don’t know what I’m going to do if there are no eggs to be had. Let’s hope it doesn’t come to this. I also really don’t want to have to sell my car in order to buy eggs!

Time for some recipes I enjoyed making and eating these past few weeks.

African Cabbage Stew with Ground Beef. This one was a winner! I made some adjustments of course. Instead of tomato sauce, I used a can of crushed tomatoes. I was disinclined (a.k.a. too lazy) to chop up a cabbage, so I bought a package of coleslaw mix, with carrots and cabbage. I served it with a dollop of double cream plain yogurt.

French Onion Chicken. Loved this! Gruyere cheese is not in my budget, and not available in this town, although I am positive the cheese magicians at Kokerboom Kaas, who happen to have a room in The Foodie Hub, will have a close approximation. However, I used whatever I had, which was probably a mix of cheddar, Gouda and mozzarella. I will definitely be making this again.

Lamb’s Liver (Lebanese Style). Liver is a really economic option, and when I see it, I buy it. The modifications are the fact that I used minced liver instead of sliced, I exchanged the spicy pepper for a fat pinch of Chipotle powder, left out the coriander and added half a cup of fresh cream. Maybe not so Lebanese anymore!

We’re at a kind of tricky time of the year. A lot of things are now out of season, and the summer produce is not in season yet. I can’t wait for tomatoes!!!! And peppers!!!! There was not an avocado to be had in this town this past week. My friend and I are going to Vredenburg tomorrow for a few errands and a grocery run. Hopefully we’ll be able to snag a few things so that we don’t get scurvy… Luckily, we have a great supplier of leafy greens in this town – Veggietails Aquaponics. They’re proudly chemical-free.

I made a salad today, essentially clearing out the produce drawer in my fridge:

Chopped lettuce, a packet of microgreens, a punnet of sliced mushrooms, and pan roasted baby marrows. I added some feta, boiled eggs and a few dollops of garlic aioli from eat. I made Dr. Eric Berg’s French Dressing to go with it, and it was delicious!

Dr. Berg is a great proponent of daily salads to maintain health and combat fatigue. This video popped up in my feed this week, and I’m going to try most of these…

Another dressing that I used these past weeks is Greek Yogurt Salad Dressing. The dill I used is from a pot on my front stoep.

Finally, we have been invaded by bugs. It seems the long and cold winter is over and the flies, midges and mosquitoes are back. That’s country living for you! I do my best to keep them out, as I don’t like spraying poisons in my house. But invariably a few always make it through. My former neighbour, Thor, told me to try this:

Half a lemon, and some whole cloves. Works like a charm and it smells divine!

Until next time! Further changes are afoot.