V and I head for a weekend break with
friends at Mtati, about an hour’s drive from East London. It’s just over the Mgwalana
River on the road to Port Elizabeth. We’re looking forward to spending time
with dear friends, and even though we live at the sea, I’m keen to explore a
part of the coast that I don’t know.
C makes the most of the wind with his stunt kite |
So you can have money and taste. And all is well and good.
Howling
south-westerly
But the south-westerly howls, sometimes up
to 50km/hour, the entire weekend, and the temperature doesn’t edge above 18C.
No problem. M and C haul out their stunt
kites and we walk through the milkwoods to the wide sandy beach, typical for this part of the coast.
The kites pull and stretch every part of our bodies. Eventually, the fun ends
when M’s kite smashes into the sand with enough force to shatter a graphite rod.
I resolve to scratch our kites out of the
garage when I get home. We have two, one called a Skydancer (it sounds like a
big mosquito) and another called a Phantom (it’s silent). We bought them when
we lived in Durban, but put them away in Gauteng, where there was never enough
wind to fly them. We’ve forgotten them in our decade back at the coast.
Shifting
sands
Sand dunes on the march |
Clearly, I am an eastern Eastern Cape creature because I have never witnessed this. On
the beaches of the Transkei, my childhood home, the sand dunes were excellent “ski
slopes”: we’d scream down them on bits of cardboard. But we could never see the
dunes moving. And the sand there is much coarser, as it is on the beaches
around my village.
Feast, feast and more feast
My favourite kind of lunch |
V poaches free-range eggs in a spicy tomato
gravy for breakfast (I am the assistant). C and M serve up the kind of lunch I like
the most: a smorgasbord of things like cheeses, stuffed jalapenos, marinated
artichokes, olives and crusty bread rolls.
And while A braais (barbeques meat, which South Africans do come rain
or wind) for supper, L cooks beetroot in berry juice, and then blends it with
pecan nuts that she has boiled, lightly sugared and fried to recrisp. It’s
a taste sensation (doesn’t turn my plate red, either). L, incidentally, eats sliced
lemons with salt, just like that.
On Sunday, we lunch at the nearby Mpekweni
Beach Resort. It’s pretty here behind big
windows that look onto the sea. But it’s not a sensible place for vegetarians:
like most of these kinds of establishments, there are countless magnificent
meat dishes and even the salads are stuffed with flesh.
If a vegetarian wanted a “normal” meal,
well, you’d be stuck with overcooked pasta in a white sauce. I give it a miss. Instead,
I quaff two glasses of wine, descend on the cheeses and have several helpings
of (magnificent) desserts. It’s a fine enough Sunday lunch. I’m not here for
the food, anyway. I’m here for the company.
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