Skip to content

About Me

Quizzy?

Don’t you blog addicts find that after following your favorites, one tends to create these cyber- relationships with each blogger? I do. I sort of have an image in my mind of what each blogger looks like, how their home is decorated, what car I imagine they would drive, what they do on the weekend, and every time I go onto their site, a picture pops up in my mind with a personality profile and header!

 Hopefully over time, some cyber-friends will become real ones, and will not get listed in my directory under ‘imaginary friends.’

So a little about me:

Marmite on Toast - Lisa Adams

Lisa Adams

 My name is Lisa-Jane and I am a forty something mum of two beautiful girls, one already at varsity, and the other heading there soon. So the nest has started emptying, and blogging is helping to fill those voids.

My husband and I have been married for twenty one year’s this year. Yip! My childhood sweetheart!

I am an interior designer and stylist by day and a nocturnal blogger in my spare awake hours. One or two days a week when the brief require a stylist, I do photographic styling for the industry. My husband is a professional photographer, so a lot of the time I get to work with him, which is great. Oh and in between, if you haven’t noticed I am obsessed with food!

He specializes in food and interiors, which is right up my alley as I love making anything and everything look beautiful. Our home has slowly evolved into a ‘prop’ store room and our once designer kitchen is now a hard working test and preparation kitchen for all the recipes we test and then style to photograph.

Most of the photographs on this site are taken by us, unless otherwise credited. (www.vaughanadams.com) The not so good ones by me with my snap and go, and whenever I can, I sneak my cooked creation into the studio and give my hubby those big puppy dog eyes and cocked head sad -look and say ‘pretty please, it won’t take long….it’s for my blog’. Being the awesome guy he is, he patiently moves his work aside, and gives me some attention. Especially if the offerings are to become his lunch!

Attention to detail is my middle name, and it has become a bit of an obsession with me. I think I drive my family, friends and clients mad as often I can’t help myself from re-arranging their furniture, grocery cupboards or re-plating their salads after raiding the garden to find anything pretty that is edible or can add a touch of ‘wow’ to the plate.

 If you keep coming back to my blog, hopefully it will mean that we are on the same page, and probably will like similar things. So I hope to inspire each and every one of you to enjoy life to the max and to over gild every lily you find along the way. The rewards will be two fold as it will give you a rush of good endorphins for making the effort, and the person or persons on the receiving end will get the same warm fuzzy feeling.

If you would like to contact me, do so on lja004@mweb.co.za or leave a comment after the posts you enjoy. That way we can get to know one another.

What’s with the blog name? 

After hours of domain searching and no lunch, I decided to take a break and make a cuppa tea and my favorite comfort food – fresh white bread toasted to perfection and covered with lashings of salted farm butter and Marmite….I reckon this would be the last meal I would request if I was getting the lethal injection.

Suddenly it dawned on me that Marmite on Toast sums up exactly what this blog was going to be about.

The simple pleasures in life!

I hope to feature beautiful food that anyone can prepare, wish we were there places to add to your Bucket Lists, and anything stylish and desirable I can lay my hands on. Being a stylist and enjoying making everything look extra beautiful, I will do my best to go that extra mile in styling and creating images for you to admire, dream about but mostly I hope they will inspire you to have an occasion, and make something out of nothing.

Disclaimer and Copyright:

Life is not all roses, and although I plan to keep this blog about all things bright and beautiful, I must warn all and sundry that I am a Cancerian, through and through.

 I am a home body, get tearful and emotional often, and spend my life making ‘housey -housey’. However, I have a ‘witch side’ that hides deep in my skeleton cupboard and I would not like to have that multiple personality visit anytime soon!

That will be me if you try and use my ideas as your own, without credit, linking back to this site or without permission from myself. Especially my husband’s wonderful photography which should also be credited and linked to www.vaughanadams.com.   So please don’t.

Rather contact  him or I  directly and ask what it is you are after. I am very proud when someone likes the work we do and will oblige most often. (Please read this before you print anything!)

With regard to publishing recipes as ‘my own’, this has probably been the one and only reason I have delayed going live for the past few years. It is hotly debated, often. So I am going to ramble on here a bit.

I have researched as much as I can about copyright, and in brief this is how I see the ‘my own’ recipe thing.

My own recipes are like my own children. As mothers we constantly research the best way to bring up our children from past generations and present peers, and ‘bake our own batch of people.’

How they turn out in the end will depend on whether you stuck to the same recipe your mother or grandmother used, or whether you moved with the times and changed a few ideas or methods. Either way your method would have been inspired from some beginning.

The end result is ‘my own’ child. (Thank goodness I have had no flops there!)

Of all the thousands of recipes I have cooked, I can hardly say that all have been created solely by me. I have a collection of recipes collected over time that have either been torn out from a mag while at the dentist, recipes scribbled down as the chef sort of tells me how he makes it, and an entire sideboard of local and international magazines and recipe books that are dog eared and smeared with cooking splatter. I also move in circles where the people, I am sure, were all Master Chef Winners in their past lives. Many of these blogs will be inspired by occasions with them.

So all of these creations began with a start, and if I have the origin, all credit will be given to the recipe author or publications that deserve thanks. They became my own by fiddling, substituting, being lazy and leaving out things, or being over the top and adding more ingredients. Having learnt so much while blogging , I am now paranoid about  making a note in my ‘stick in book’ as to where the original came from, whether it be scribbling a recipe down off the ‘telly’, or jotting one out of a ‘mag’.

I would be delighted if you used any recipes on this site for your own private home use, and even more delighted to hear back from you about them,  but please remember the witch clause above!

24 Comments Post a comment
  1. Ally Johnson #

    Wow Lis this Blog is amazing. You are so clever. I can’t wait for the daily updates. See you for lunch. Your other cooking half is busy in the kitchen preparing a delicious curry. Lots of love, Allycat

    March 27, 2011
    • Thanks Ally Cat xx Lunch was awesome – it is already up and posted!

      March 30, 2011
  2. Awsome site. Well done

    March 27, 2011
  3. Very interesting and a great deal of useful info. I finally have a chilli sauce recipe……………..thanks . I definately will try Tooky’s curry as Panos’ greek bread was devine.

    March 30, 2011
    • Ha Ha – you have been waiting for that Sauce Pa Pah recipe for about 15 years!

      Thanks Shavie..Karri and I have been discussing doing a Food, Colour and Decor shoot to match your new colour palettes. Time to make that happen!

      March 30, 2011
  4. Polly #

    well done Lisa!

    March 30, 2011
  5. Adeline #

    Wow Lisa – you are so talented! Well done. It reminds of “Jules & Julia” – I LOVED that movie. Blogging is not for the faint hearted.

    March 30, 2011
    • Thank you Adeline and Polly,

      Hope to get some ‘South African’ recipes going in Canada…xx LJ

      March 30, 2011
  6. CalsiCoo* #

    will def tell all the students to check this out:) amaze <3 xx

    March 30, 2011
    • Thank you precious x love and miss you so much….make sure you have your protein and three vege for dinner each day…no more Noodle Bosch – too junki! xxx (study hard and see u in four weeks or so x)

      March 30, 2011
  7. Salim #

    Hey LJ. Congrats on an awesome website.
    Makes me want to start cooking. Great pictures too.
    Lots of love.

    March 31, 2011
    • Fingers! oh gosh you cooking…not sure about that..think you should stick to your knitting and continue to design and build the best kitchens in the country xx (contact Kitchen Classics everyone…best in the business!!)

      March 31, 2011
  8. Lindy #

    This is AMAZING!! Well done to you and Vaughno! Saved to ‘FAVORITES’ …..thank you!!! Will visit you often in cyberspace!!
    Congrats….Lindy xx

    March 31, 2011
    • Thanks Linds x you are one of the best cooks I know and should be doing just this! Hopefully you will not only visit in Cyber but alot more in real life :)

      March 31, 2011
  9. Tracey #

    Wow Lisa! Your site is amazing! Will be visiting it often. Vaughan – your pictures are awesome – need to order some for my kitchen still!

    March 31, 2011
    • Thx trac, takes us back 20 odd years when we were rookies testing all those recipes x will definitely be hounding you for some of your classics x

      March 31, 2011
  10. Bron #

    Hi Lis

    This really and awesome website as all of the above have mentioned. As usual when you do something , it is done with your whole heart.
    All my love Bron xx

    March 31, 2011
  11. Karin #

    Ditto all the above comments……truly awesome, well done! And as for the best scone recipe…..you’ll have to put Vonnie’s to the test. A good scone is not easily achieved, and Vonnie’s scones are the reason we don’t eat scones anywhere, ever!(but I am prepared to brake this rule the next time you bake a batch) . Try as I might to produce the same quality with her recipe, I’m never successful so it’s up to Vonnie to produce the goods every Sunday morning which she does lovingly….but I suspect she is as integral to the recipe as the ingredients. So let’s plan a tea and scone get-together in the mist belt and you be the judge of Vonnie’s scones! x

    April 3, 2011
  12. Paula Hill (Hattingh) #

    Well done – it is amazing – I cant wait to receive updates.
    Lol to you, Paula

    April 4, 2011
  13. Jane Parker #

    WOW! Well done Lisa! This is something new for me, never followed a blog before so took me a while to work out how to reply! Glad to see I’ve made the content with Sauce Pa Pa, Im famous! Just for interest the original recipe is of French Mauritian origin and my family just adapted it. The mauritians just chop and throw it together with no blending. We started with the crushing and smashing of the garlic chillies and salt and then the blending of all the ingredients to a creamy sauce. Justin and I made 2 x 2l coke bottles of it on Sunday as we are off to Mozambique on Friday and as you know there is never enough sauce pa pa!! Salivate thinking of prawns, crays and sauce pa pa :) Congrats on this venture and I will look out for more info … xx

    April 4, 2011
    • Thanks Jane…this has to be the most classic, longest lasting recipe ever! Brings back fond memories..we will have to have a glass of wine and compare how it has changed over the years..enjoy Mozam and have a peri peri chicken for me x x

      April 5, 2011
  14. Zelda Davidson #

    Well done Lis! Wonderful site, knew it would be. Will certainly try your recipes, as our family has always enjoyed your cooking!

    April 8, 2011
  15. Wonderful site Lisa – as you know I love cooking and will lovingly add all of your recipes to my little cookbook that I am putting together. Look forward to some more love u Mom xxx

    July 29, 2011

Leave a Reply

You may use basic HTML in your comments. Your email address will not be published.

Subscribe to this comment feed via RSS