COMING FROM WITHIN

I have failed many a time for a person my age.

Some may refer to my failures as mistakes, errors in judgement or mishaps.

I simply refer to them as 'doing what I wanted to at the time'. Do not misunderstand me, some of the failures that I have

endured are regrettable. to this day; However, I still believe that all of them served their purpose in my life.

Without these failures,

I would not have achieved half of the greatness, that I have today.

I find myself constantly challenged by the idea of having to grow up. It was not until last December that I became an upstanding member of society.

My life took a revolutionary rotation on me and everything became more urgent: Finishing school, finishing something, finishing anything.

I guess that is what happens when one has so many interests and is adaptable to most circumstances.(Or as most would put it 'ke rata dilo'-I like things')

I find it hard to maintain a sense of focus when something does not interest me. Whether it be a person, a lifestyle choice, a book, a meal; Therefore, I have taken time to figure out exactly what inspires me to move forward.

I do not often open up, to people  who are not in my 'inner circle', but I'm going to write a tell all book one day, so what better time to start than now.

(There will be Setswana, French and Spanish translations, written by me too, just by the way).

When I was younger, I always used to watch my older sisters, closer than they thought.

I would watch their every move, listen in on conversations with friends (Sorry) and I was always

in awe of everything that they did or did not do. I always wanted to be at their stage of life, be on their level of supremecy, be them.

Now that I am 'growing up' I realise that SHIT IS REAL and I need to keep myself in check. I realise that as amazing as it is to be the youngest child in a family, it is also daunting because you're always playing catch up.

I am not very good at catch up, as I do things in my own time. Yes, I have done wrong, Yes, I have done right, but

right now I feel that I am just doing okay, it is time to reach the potential that my teachers always told me I have.

As a self proclaimed spiritualist, I am grateful for my Christian foundation but I am not a devout Chrisitian. I am a firm believer in many of our higher beings and I choose to take in the positivity of life from all aspects, all cultures, all religions.

I am highly appreciative of the positive energies I am able to feed off of, tous les jours (Everyday). I am simply happy with the fact that the sun shines and releases an even bigger energy which enlightens my soul.

My take on the human race is that we are all on the road to recovery. Our mentality has shifted slightly into a gear that I am not too familiar with and I LOVE DRIVING.

I am perplexed at the way in which we interact with each other or with ourselves (Each to his own).

Maybe it has stemmed from the rapture that didnt happen; from the idea of 2012, which isn't going to happen (Insha'allah) or maybe this is how adulthodd really is.

I have defintely recovered my personal stength, by sacraficing other aspects of my life, namely school.

I have no regets herewith, but I now know that time is moving forward and I too need to progress.

Now it is about living in harmony with the three essential elements of inner happiness, MIND, BODY and SOUL. My fourth element of happiness is that of light, the fifth one, being the element of love.

With these elements in place, I have a whole handful of life to live by every day. I am certain that I can handle a handleful of life a day. Can YOU?

I am surrounded by genius individuals who are all at an all time high and have reached their personal capacity and have so much more to achieve. These people are the inspirational forces whoare, I suppose, my 'sponsors' of life. They try and steer me in the right direction and love me with their all. I have a tendency to be extremely spontaneous, so this post, mark my words, is dedicated

to solidifying my postion as a more serious individual with a refined spontaneous side.

I would like to send out my sincerest gratitude to my sponsors, all of you, from the ages of 19 to 60+. Ke le rata ha mpe(I love you a lot) and here's to turning my road to recovery into one of magnified success.

Bisous tous les jours

QueenIpel/GlassTableGirl x

P.S. 'The Chosen Choose Themselves'- via Melissa Flerangile - www.mellymelinspires.com

3rd Bang!

!SOUP KITCHEN SATURDAYS!

I have led a blessed life, filled with many privileges and an abundance of joy.

If I remember correctly, I have always had a knack for socialising and I believe that I am able to get along with anybody in the world-Which I have yet to conquer.

I have been wanting to lend a helping hand to those less fortunate and I have been doing my odd bit of community service throughout the years.

My initiative is aimed at putting my passion for cooking towards feeding our community.

I have started a Soup Kitchen, which I hope to run on a monthly basis.

We make soup for the poor and invite them out to the park for a day filled with the joy and happiness of eating and interacting on a social level.

I have had many years to familiarise myself a lot of the homeless people in my neighbourhood and have helped them wherever I have been able to.

I would appreciate all of your support and will be eternally grateful when this too is a huge success for us and for our community.

Anyone who would like to bring donations of clothes or monetary value to these GlassTable Soup Kitchens is more than welcome.

If anyone would like a cup of soup on a random Saturday, it will cost you no less than R5 a pop.

Let us feed the needy and stop being greedy!

Bisous tous les jours,

QueenIpel/GlassTableGirl x

Hitting It From The Back

Bonjour mon peuple!

In life, they say that one feels more confident in where one is going to come from, if one has a good sense of hitting it from the back (Well, I say that).

Let us, for a second, think about hitting back to the idea of a 1950's home. We all know that an essential factor that characterised these homes is 'THE HOME-COOKED MEAL'

I believe that there is nothing better.... (Hmm, maybe one other thing)... Than walking through a front door, to be greeted by the inviting aromas that stream from the kitchen through to the entrance hall (if you have one).

When I hit it from back in my childhood (even though it was the other day) I am reminded of how blessed I was to grow up in a house that was a home! Our home was constantly filled with the scents of the many different dishes that were prepared by my mom on a daily (more-so hourly) basis. She would always have something new and exciting for us (MY AMAZING THREE SISTERS and I) to put in our mouths.

I am so privileged to have been a part of her spontaneous creations. A lot of my best times were spent learning, living and dancing to the tune of the my mom's brilliance in the kitchen. Nothing was too challenging for her to make (Nothing that I knew of anyway).

What impressed me further about my time spent around my mom's cooking was her enthusiastic willingness to teach. Without formally forcing the duty of cooking upon us, she merely showed us the path to a world full of passion for cooking and did so in the most gracious of manners, tous les jours (everyday)... My imaginary French side tends to sneak up on me sometimes.

This phase of my road to international culinary success is dedicated to sending out my deepest gratitude to the number one love of my life, my mom. A culinary genius and creative visionary.

Without her by my side and without her constant encouragement to follow my dreams, I would not be in this position, where they are slowly but surely coming true.

So let's lurve making your house a home. Let's lurve going back to our simple household needs. If you forget, just lurve hitting it from the back... It all starts with a 'HOME-COOKED MEAL'

Merci beaucoup Maman <3

Bisous tous les jours!

Queen Ipel/GlassTableGirl x

P.S. Demain est un autre jour! (Tomorrow Is Another Day)

2nd Bang!

Cotellettes d’agneau (Lamb Chops)

(Before you start, pre-heat your oven to 190 degrees celcius)

Ingredients:

Fresh Garlic

Fresh Ginger

Fresh Rosemary

Fresh chilies (OPTIONAL)

Parsley

Black Pepper

Mixed Herbs

Salt

Brown Sugar

Chicken Spice

Steak and Chops spice

1 Tomato

1 Onion

6 x Lamb chops

1 Bag of mixed vegetables/mixed vegetables of your choice

1 Batch of Spinach

4-6 Potatoes (Depending on how many people you are serving)

If you prefer to, you may use Basmati rice/normal rice as your choice of starch

 2 Glasses of White Wine

1 ½ Cups of Cream

1 Tin of tomato paste/Ketchup

½ Cup of freshly squeezed orange juice

2T of Balsamic Vinegar

Olive Oil

Step 1: Preparing the Marinade

Pour 2 glasses of white wine to 1½ cups of cream into a mixing bowl

 Season with black pepper, a pinch of salt, steak and chops spice and chicken spice

Toss your lamb chops in the marinade and let them sit for 15 minutes

DO NOT DRAIN YOUR MARINADE, IT WILL BE USED AT A LATER STAGE WHEN WE PREPARE YOUR SAUCE

Step 2: Julienne Onions

Julienne onions by topping and tailing the onion and peeling off the outer skin

Starting with the same side as your knife hand, make thin, slightly angled cuts towards the centre of the onion

Sautee onion in finely chopped garlic, ginger and fresh chilies (OPTIONAL)

Once your onions have started to brown, braise your lamb chops in your frying pan until they are light-golden brown in colour (2-3 minutes/side)

 Step 3: Vegetables

Cut your potatoes to your preferred size and shape (I suggest wedges or quarters)

Steam your mixed vegetables for approx. 12 minutes, if they are not already oven ready

Do not steam your stripped spinach

Arrange your mixed vegetables, potatoes and lamb chops in a baking tray, drizzle lightly with olive oil and season with a hint of black pepper and a pinch of salt

MAKE SURE TO ONLY REMOVE THE LAMB CHOPS FROM YOUR PAN. THE ONIONS WILL BE USED FOR YOUR SAUCE.

Place your tray in the oven and allow to bake for approx. 35 minutes or until your meat is to your desired readiness

Step 4: The Sauce

Reheat the remaining onions in your frying pan

Season the onions with some mixed herbs

Slowly add the juices of your marinade and allow your mixture to come to a light boil, at a medium heat

Dice one tomato and add to your pan

Allow your sauce to simmer at a low heat, for approx. 12 minutes

Stir when necessary

As your sauce starts to thicken, add ½ cup of orange juice and stir continuously for 1 minute

Allow for the sauce to simmer at a low heat for approx. 12 minutes

Add some more cream if you are looking to add some more density to your sauce

Add 2T of Balsamic vinegar and stir until it is mixed into your sauce

Sprinkle some parsley and a dash of rosemary and mix in

Let your sauce sit and settle at a low heat.

I served this dish on a bed of rice because at the time, there were no potatoes in my house. I believe that it is best served with your roast potatoes, but the choice is yours.

 

 

 

 

 

Trick of the day: 'If you fry your lamb chops before placing them in the oven, the juices of the meat become sealed inside thus preventing them from leaking during the baking process'-KKM

Bon Appetit!

Queen Ipel/GlassTableGirl x