28 September 2016:

Somewhere in growing up or growing older, some kind of personality test suggested that I become a florist.

I have always wanted to be a florist … since I was a little girl, ‘working’ in the garden with my dad and having to touch every flower so that he can take a picture, I have loved the smell of flowers.  And leaves.  And the dark earth.  And sunshine.  And rain in the summer air.  And freshly cut grass.  And lemon and peach blossoms.

If I can be a florist I will carefully select flowers for my customers depending on their mood, personality or vibe.  I will choose Daisies and Oregano if they look sad, because Daisy means cheerfulness and Oregano, joy.  I will choose Bellflowers if they seem thankful, because Bellflowers mean gratitude.  I will choose white Roses if they seem in love, because white roses mean a heart unacquainted with love.  I will choose Sage if they seem ill and ready to give up, because Sage implies good health and a long life.  And if they seem down-hearted and discouraged,  I will choose Proteas and Thyme, because Protea and Thyme means courage.

So, in celebration of flowers and herbs, I would like to share my Rosemary Chicken recipe with you.  By the way – Rosemary means remembrance …  Therefore, use this when you need your family to remember important stuff :)

Rosemary Chicken & baked potatoes:


1 large chicken is enough for 6 adults

Serve whatever you have with the chicken, but we had rice, 1 butternut and 1 sweet potato in our pantry and tomatoes in the fridge.


Total cost: R85 – (R65 for a large chicken at Pick n Pay and R20 for potatoes)


Heat the oven to 180 ºC




1 large chicken

Stuff with Rosemary (freshly cut from the garden), freshly ground black pepper, white pepper and coarse salt – also rub the chicken with olive oil, salt and white and black pepper and sprinkle with chopped Rosemary.

Place in a casserole and add potatoes (with the skin) cut in halve, to the casserole.  Sprinkle with olive oil.


Bake until brown and soft – approximately 1 ½ hour.

Chop butternut and sweet potato into small pieces and sprinkle with olive oil and freshly ground black pepper.  I have a big strong son who could peel and chop the butternut :) .

Bake for approximately 45 minutes at 180 ºC.

Cut tomatoes in slices and sprinkle with freshly chopped thyme.

And voila!  Rosemary chicken, baked potatoes, butternut and sweet potato, rice, and freshly cut tomatoes.  No need to have the rice if it feels like too much starch.

Enjoy, and hopefully you will remember everything you need to, for the next day or two!

Will journal soon again.


Thyme greetings!

Liesl – Mom on Thyme


Liesl is a life-and business coach with her own coaching company named Thyme2B.