#repost @louiseliebenberg74・・・Wanted a pop of green for spring day yesterday and this cheerful 1950s dress from @vintagepe was the bomb. One of the many reasons I love vintage is that you just don’t get quality like this any more. Had a bit of a wardrobe malfunction though when one of the soles from my pre-loved (*and* currently loved!) Tom Fords came loose and saw me flap-flapping all over the place… first lesson when buying vintage – check stitching and glueing lollllllll#sustainablefashion #myvintagestyle #1950sfashion #springday


#repost @salvelio・・・I love making a Tortilla de patatas (Potato omelette)..a few people have asked me to share the recipe, so here goes……My Spanish friends probably have their own versions passed down from one generation to the next…there is as much pleasure in the making as in the eating…Enjoy!! This simple potato omelette is as traditionally Spanish as flamenco, tapas or Paella. This omelette can be found at most tapa bars, picnics in the countryside or on any Spanish lunch or supper table at any given time. There are one or two variations in the making of this dish. The traditionalists refuse to use onion when making the tortilla, but onion will add a bit of sweetness to the final product. I’ve also heard of people adding garlic and zucchini.What you’ll need…5 potatoes 1 onion5 eggs (one for each potato)SaltOilMethodPeel the potatoes and cut them into uneven slices as shown in the pictures above. Fry them in oil until soft. Chop onion and fry until golden brown. Add onion to the potatoes in a mixing bowl. Mix beaten eggs in with the potatoes and onions. Add salt to taste.Heat a bit of olive oil in a non-stick pan and pour in the mixture. Fry until golden brown on the one side. The tricky bit of turning the omelette to cook the other side happens now. Take a flat plate and place it over the pan, then with a flick of the wrist turn it over onto the plate. Slide the tortilla back into the pan. Watch video demo above. Preferably do it over the sink in case it slips off the plate and onto the floor. Fry until the second side is golden brown.The tortilla de patatas can be eaten cold or hot. Cut into blocks and serve as a starter with a glass of wine or beer…. and let’s not forget that shared in the company of good friends it’s a winner every time…🥘




To a new chapter and new beginnings…@louiseliebenberg74・・・My 18-year career at Newspaper House ends today. It has been an incredibly enriching experience, and I am grateful to the editors and colleagues who helped make my journey in media such a meaningful and happy one. I am also thankful for the amazing feedback, encouragement and support received from readers, and the Port Elizabeth and Eastern Cape public, over many years, including as Features Editor this past decade or so. But, as a wise friend recently said to me, ‘Everything has a beginning and an end’. I have been preparing for this day for a long time, and know without doubt it is the right time to move on. Leaving The Herald and Weekend Post is bittersweet, but my overriding feelings are of exhilaration and excitement over the many possibilities lying ahead. Salvelio and I have several foodie, lifestyle and tourism projects we will be putting our combined energies into, not least Casa Milorca, our little guesthouse in Prince Albert in the heart of the Karoo. We will still be based in Port Elizabeth, but will get to spend a bit more time in Prince Albert now. Happily I will also still be doing some freelance writing and editing.





Beautiful, tasty basil

After a few days of cold and rainy weather, the smell of fresh basil in our patio was a clear indication that it was time to make fresh homemade pesto again!!!