Cape-Pondweed Ponderings

A friend translated Waterblommetjies as Cape-pondweed. I decided there and then that I will not translate Waterblommetjie bredie for our foreign visitors. The words Waterblommetjie bredie is iconic and poetic.

I prefer the first picking of the season, the "botterkoppies", soft, pink and tender they need to be treated with care not to overpower their flavour.

Close-up of Botterkoppies

I find them so beautiful that I want to use them as flower arrangements and they do look like they are made for a rustic kitchen.

Display of Waterblommetjies

I prefer a slow roasted lamb shank in the oven and half an hour before supper I add the blanched Waterblommetjies to the lamb and let them bake together.

A vernacular dish in a vernacular kitchen

I prefer to serve my lambshank and Waterblommetjie bredie with a nice firm long grain white rice and a bottle of Spingfields' Work of Time. It is fitting for our lifestyle at Towerwater where everything is a work of time.

A work of time