Thanksgiving is a Word of Gratitude.

We are midway into Lorene’s final exams. Days, schedules and shopping lists are full and time is running through our fingers. So many to-do lists and so little time. But today I am taking a deep breath and taking the time to give thanks. To wake up to the wonder of the small every day things… the wonder of life.

I love the American Thanksgiving celebrations. It is not a holiday we celebrate (nationally) here in Namibia but it has become a reminder to us as a family to take time to be thankful. To highlight a day on our calendar to say ‘Thank you’. Even in a year with so many challenges, disappointments and cancellations, there is so much to be thankful for!

Deep joy is only really found at the table of thanksgiving.

Ann Voskamp

In 1621, the Plymouth colonists and Wampanoag Native Americans shared an autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in the colonies . And since the time of Abraham Lincoln, Thanksgiving had been celebrated on the last Thursday of the month. What a rich history and beautiful reminder to live a thankful and grateful life. We love sharing in our American and Canadian friends’ celebration of this day.

As a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to His tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquility and Union.

Abraham Lincoln, 1863

The centerpiece of a contemporary Thanksgiving in the United States is a large family meal, generally centered on a large roasted turkey. It is served with a variety of side dishes which vary from traditional dishes such as mashed potatoes, stuffing, Brussel sprouts, cranberry relish and pumpkin pie. This Namibian girl will be sharing with you a delicious, easy cranberry relish that you can serve with your show stopper turkey. Turkey is not a meat you will find in our Namibian stores or on our dinner tables ( even during the festive season), so I will be serving this beautiful cranberry relish with a baked brie cheese and some crackers. However you want to serve it, I assure you this colorful cranberry accompaniment will appeal to all joined around your laden Thanksgiving table. Recipe page 2

So, with a week to go, may this Thanksgiving be more than just a day where we eat too much and strategize our Black Friday sales plan of attack. May the next week of preparing a bountiful meal with family and friends, creating a day of festive celebrations,give you enough reason to stop, breath and be thankful. Remember, giving thanks isn’t a practice reserved for a single day each year. It has deeper spiritual significance and benefits that ring true long after the leftovers are consumed. Even in a year like 2020, we have reason to say ‘ Thank You’.

For food in a world where many walk in hunger, faith in a world where many walk in fear, friends in a world where many walk alone. We give you thanks, Oh Lord. Amen.

—From Seven Days in Utopia, directed by Matthew Dean Russell

This Time of Year…All Roads Lead Home

Holiday season is fast approaching. A time filled with special memories and long family meals around my kitchen table. But it is also a time of frantic menu planning, crowded shopping malls and the struggle to meet everyone’s expectations. Yes, I am a people’s pleaser and want to ensure that everything is perfect and everyone around me is smiling and loving the celebrations ( and food!). For everyone is coming home.

Tradition is not to preserve the ashes but to pass on the flame.

Gustav Mahler

So this time of year can be stressful. Add to that the restrictions due to Covid, the girls writing their final exams and all the year end madness, life can become quite overwhelming. I love the article of Jill Savage Let go of Holiday Expectations. If only I can learn to let go of control, opinions and expectations and rather embrace simplicity, connection and attentiveness. This way I will pass on the flame.

This holiday season we are going for simple yet delicious, easy yet deletable. ( Keep following My blog for some inspiring and stress free recipes during the next few festive weeks). Yes, we are going to look at simple, easy menu options. Meals that will be fit for a king but will also allow us time with our loved ones. So join me in my Kalahari kitchen and let us plan for a time of celebration, joy and thankfulness.

Now, I know lamb isn’t traditionally Thanksgiving food BUT I’m here to tell you it totally can be. It is a great option for all those “I ONLY EAT RED MEAT!” lovers in your life. You have those people in your family, right? In my case, those family members not only love red meat they also love all things garlic and all things fresh herbs. What can be better than the smell of roasting lamb wafting towards them as they enter your house with sparkling eyes and joyful merriment.

This garlic, anchovies and rosemary roast lamb and salsa verde can be prepared hours in advance. ( Recipe page 2) You can even prepare it the day ahead of your celebrations and reheat it on the day of the family gathering. The salsa verde is the perfect sauce for the lamb as it cuts the fattiness and gives a lovely fresh taste.

Serve a few hearty slices of lamb per plate, and drizzle the salsa verde over. Any kind of potato dish is also perfect with this simple feast, but I adore tossing hot boiled new potatoes in really good olive oil, lemon zest, parsley, mint and seasoning. They soak the oil and aromatics up and it’s hard to resist eating them before they get to the table. Another easy way to serve this delicious roast is with freshly baked bread. The bread will soak up all the deliciousness of garlic, herbs and lemon. Simple yet so delectable.

So let us do more than survive the next few weeks. Let us thrive. Remember, less is more. Keep it simple. Be intentional. And do not sweat the small stuff. Join me in my Kalahari Kitchen as we plan ahead for time full of special, enchanting memories and scrumptious, mouth-watering meals.

This time of year… all road lead home. And to My Kalahari Kitchen.

Recipe page 2


Under the Olive Trees

I love the olives trees behind my house. It reminds me of Psalm 128:3 “Your children will be like young olive trees around your table.”

This week was Lorene’s last week at school. 12 years of schooling went by in the blink of an eye… no more packing lunch boxes, no more driving around Windhoek with sport gear cluttering the car, no more weekends spent next to a netball court cheering her on, no more impromptu mother daughter lunch dates. It is now the last weeks of preparation before her finals start in November. And then she is off to college, far from home and my Kalahari kitchen table.

I will miss our late nights drinking tea and solving the world’s problems. I will miss our noisy family lunches after school, hearing about all the day’s news and girls’ drama. I will miss our weekend baking marathons and experimenting with new recipes. I will miss her. But she is so ready! Ready to face the world and to spread her wings.

Children desire our presence, not our perfection.

James Dobson

Here’s a classic Mediterranean lamb stew recipe that’ll recall memories of fun, busy, noisy days with a house full of teenagers. Made with lamb shanks, or lamb neck and using green olives, fresh tomatoes and strips of lemon peel, it has a rich but piquant flavour. Think of lamb neck as a mini oxtail: Once braised, the meat just falls of the bone. Not only is this a delicious off-cut, but it’s an inexpensive option, making it a great alternative to beef short ribs or lamb shoulder for a dinner party menu. Finish with sprigs of coriander to add a fresh and aromatic scent and serve with a generous hunk of sourdough bread to mop up any remaining juices. It will bring a smile to your face and ensure happy family memories around your table. Recipe page 2


Live Life with A Little Spice

Midweek madness. Why do the days feel shorter (even though we are a month into Namibian spring and the days are getting longer)? I am so looking forward to a long weekend away at the coast with the family, a break from the ‘new normal’ that engulfs us so quietly yet so effectively. Time so slow down. Regather. Rest.

Sometimes our stop-doing list needs to be bigger than our to-do list.

Patti Digh

So today is for a quick lunch, before an afternoon of rugby and netbal practice and the never ending to-do-list. You call it Chili, we call it Chili Con Carne. Whatever you know this as, the alluring smell as a pot of Chili bubbles away on the stove is a universal language!!

Whip it this up as a quick meal, though if you have time to slow cook you’ll be rewarded with ultra tender beef and an extra luscious sauce. It looks like Bolognese ( see my Lasagna recipe) and is cooked like Bolognese – except there’s a load of Tex-Mex spices added.

My favourite way to serve Chili is with corn chips with sour cream, cheese and coriander, guacamole and fresh tomato salsa, because it’s a crazy good combination. It’s like a deconstructed Nachos – but saucier. You can also serve it with flour tortillas, rice, or on top of baked potatoes – whatever you have on hand on a Wednesday afternoon. This comforting and filling recipe for Classic Chili Con Carne is a great family meal or for serving to friends for a casual dinner party. I can assure it is a great crowd (and teenager) pleaser- perfect for game day!

Recipe on page 2


MONDAY: Bring it on ( with a juicy steak)

Back to reality! After a relaxed weekend on the ranch we are back in Windhoek with the children back to school. For months during this pandemic, we had the children in our Kalahari kitchen, working online and filling the house with laughter and dirty dishes! The girls baked and experimented with new recipes and Janneman Jnr loved break time with freshly baked muffins and banana bread. No rushing between school and activities, lazy mornings on the porch watching the herd of sable drinking water and reflecting on a year that has been turned on its head.

Now it is early frantic mornings, grabbing a cup of coffee and off to school with a boring lunch pack. Yes, I love to cook and I love food but I do not like packing a lunch box for school breaktime! I cannot think past a peanut butter sandwich, an apple and a bag of cheddars. Lorene has long decided that she is better off with no lunch for break time. Luckily they are home at lunch ( school closes at 1pm) and mom can prepare a healthy meal for her starving teenagers ( before we rush off again to netbal, rugby, golf and track practice).

As it is Monday, and I am still in ranch-relaxed-mode, I am keeping lunch simple and yet it is always a family favorite. Juicy steak, crispy chips or some garlic mashed potato and an easy creamy mushroom gravy sauce with a great big whack of pepper to it. It’s a classic combination, quick and easy to make.

The secret of happiness, you see, is not found in seeking more, but in developing the capacity to enjoy less.”
~ Socrates

Here in Namibia we are exceedingly blessed to enjoy Kudu, Oryx, Springbuck, Eland but to mention a few of the 18 different plains game roaming free on our Kalahari ranch. For today’s meal, I am using a matured eland fillet. Venison is one on the easiest and quickest of meats to cook. Treat it similarly to a good cut of beef and keep the flavors basic and simple. Hero the meat and do not overload it with too many spices and sauces.

I am of the opinion that the simpler the seasonings the better, especially with with the tender cuts as the tenderloin and back strap of the animal. Seasoned liberally with salt and pepper and cooked over high heat with a little olive oil is the best eating you can desire ( especially on a Monday afternoon!) Allow to rest a few minutes before slicing and then serve with potato chips and this delicious mushroom sauce. Happy kids! Happy mom! Happy Monday.

Recipe on next page.


As Easy as Pie

I am a city girl. I grew up in Cape Town, South Africa in a non-hunting family. I have never tasted venison until I married Janneman, moved to the family ranch and it became part of our daily diet. I had to call my mother-in-law to ask her how to cook the unfamiliar meat in my freezer. Yes, I was clueless! But what a delightful introduction. Over the past 20 years, I have come to love cooking with venison and it has become the king of meats in my Kalahari kitchen.

Knowing where your meat comes from is so necessary these days. Venison is the healthiest of all meats. Venison is low in fat and an extremely good source of protein. It has twice as much iron as beef and lamb, is easily digested and is full of essential omega 3 fatty acids. Venison is often maligned for being extremely lean, and therefore dry. I believe that, with proper preparation and cooking methods, venison can be lifted to glorious heights.

Simplicity doesn’t change who you are, it brings you back to who you are.

Oscar Wilde

A delicious way to make the most of your venison meat in season, is to make a homemade pie. So easy to prepare ( easy as pie!), it freezes perfectly, this venison and mushroom pie will fast become a family favourite. Ideal for using up all the leftover venison cuts in your freezer, these individual deep pot pies are creamy, comforting and full of flavour.

This is really a beautiful venison pie and the kind of dish that makes me dream of good home cooking. The venison will cook to be delicious, tender and sumptuous. When topped with flaky puff pastry, what can be better on a spring ( or fall) afternoon. After all these years of cooking, a meal like this still gets my pulse racing, yes, even as a former city girl. Recipe on next page.


Lasagna like Nonna makes it!

I am a pasta lover. Any shape or size of pasta…everyday is a good pasta day. This is a classic recipe of one of the most loved foods in the world. Yes, the ultimate comfort food in my Kalahari kitchen is definitely homemade lasagna. If I do not know what to prepare for dinner or how to feed an army of hungry teenagers, I will most probably be turning to this delicious dish. And with organic venison ground meat always in my freezer, it is the perfect to-go-to recipe.

A big warm comforting hug within layers of homemade pasta, tomato sauce, white sauce and melted cheese ( no ricotta needed). Crispy edges, a gooey, cheesy centre, perfectly cooked fresh lasagna pasta sheets in between a creamy parmesan white sauce and an abundance of cheese. That definitely spells deliciousness!

I’d much rather eat pasta and drink wine than be a size O.

Sophia Loren

I also want to note that this recipe isn’t difficult at all to make technique-wise. It just requires a solid hour or so of prep time as I believe the secret is in the simmering of the meat sauce until it has a rich thick consistency. So find an evening when you’re not in a rush, turn on some music, maybe pour yourself a glass of wine or some good fizzy water, and let’s make a pan of the most delicious lasagna together.

We love making it a whole family affair…. like the Italians do! Adding the flour and eggs, kneading the pasta dough until smooth and silky and then rolling it out as thin as possible. A pasta machine works great for this! Let the pasta sheets rest and then you are ready to assemble a great lasagna! And if you are in a rush ( or the teenagers are running around ravenously), you can make use of store-bought lasagna sheets. Either way, I’m certain you’re going to love it.


Red Sunsets and Dancing Tumbleweeds

It is a windy August afternoon. The thirsty Kalahari experiences temperatures as low as 3° Celsius in the morning, warming up to about 30° C during the day. As we approach spring, some plants and trees have started flowering, including the sweet thorn. It is another kind of beautiful. Golden grass dancing in the wind, tumbleweeds blowing across the Kalahari savannah. Flaming red sunsets as the dust covers the horizon.

In Africa you feel grounded in an indescribable way… It forces you to be in the moment…There is a constant sense of awe and surprise.

Karen Banks

Nothing can be more true. The Kalahari has grounded this city girl. The little things count, there is an appreciation of life in its simplest form. God is good! I continually live in awe and surprise of what this thirst land deliver. Moments, memories, memoirs, impressions, imprints in the red Kalahari sand.

As I reminiscence about my footprints in the Kalahari, I am reminded of my first venison recipe. Venison Schnitzels! I knew nothing about preparing or cooking venison but with this recipe, you cannot fail. It is perfect for a busy weeknight. The meat ( I use a venison backstrap) is usually thinned by pounding with a rolling pin ( how difficult can that be?) and then breaded before frying. I assure you this will be a crowd pleaser and a great way to use some of that venison in the freezer. Enjoy! Recipe on next page for your own delicious schnitzels.


A Spicy Perspective

We love our yearly visits to Texas. Yes- everything is bigger and better in this Lone Star State. When visiting Texas, there is no way to avoid the famous Texas barbecue. Then again, why would you want to? Texas barbecue is more than just a regional cuisine. Barbecue is a weekend activity, the passing down of family traditions, a community celebration, and a whole lot of Texan pride.

Here in Namibia, we share these special values and their love for family, barbecue, meat and extra large sandwiches!

This slow cooked leg of venison (or beef brisket) swims in a spicy barbecue sauce and is ultra-tender and finely chopped into small pieces. You never shred it if you are a true Texan-it must be chopped! But, to be honest, here in the Kalahari,we pull the meat apart with a fork… shredded venison! And we believe it is just as good! All a matter of perspective!

“Laughter is brightest where food is best.”

Irish Proverb

Hot,sticky, slightly sweet, fatty in a good way, dripping with sauce, melt-in-your-mouth, too-wet-for-the-bun-so-you-better-eat-fast awesomeness. Luxuriously rich, hearty sandwiches. Perfect for filling your hollow teenage son and feeding a crowd without firing up the grill or the smoker.

These barbecue sandwiches are super easy to make in the oven or in your slow cooker. Yes, the best comfort food at its most drool worthy. They’re also the ultimate stress free company dinner because the meat can be made days in advance then reheated for easy entertaining.

Dress them up or dress them down as you would like (or what your refrigerator allows). You can serve them plain with just a bun and smothered with barbecue sauce or add some cheese or tangy, light coleslaw or any other delectable and indulging toppings your heart desires!

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ULTIMATE VENISON RAGÙ

Yes, this is Italian week! I long to stroll the street of San Gimignano, Tuscany… sipping an Italian espresso and buying fresh produce at the village market. I am dreaming of long summer nights in an Italian village, drinking wine and eating pasta with my loved ones.

But, due to international travel restrictions, we will make do with our own delicious take on pasta with ragù, served in my Kalahari kitchen. Life is still good!

Ragù (meat slow-cooked with vegetables) originated in Bologna, Italy.
A proper ragù Bolognese needs a wider noodle like fresh pappardelle or
tagliatelle, or a more robust shape like penne or rigatoni to soak in all the juices of meat, wine and vegetables.

This recipe is a beautiful, thick, rich and wholesome Italian-style ragù but made with our wild venison (Springbuck or Black Wildebeest are my choice venison meats used in this recipe). You can use any beef brisket or roast. And remember to pour a glass of red wine and have a rustic ciabatta bread on the side!

Mangia Bene!

The love of a family is life’s greatest blessing.

Eva Burrows
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