Like I always say: “time flies when you’re having fun! It feels like just a few days ago, that we had our New Year’s dinner and we are already going into the second month of 2017. By now, I am sure most people are back home after the festive season. Some might be back at work and others at school. I wish everyone the best for 2017!
At the lodge, we are busy as always. January was a very hot month overall and the rain we received was indeed a huge relief. We expected some action with the river, as we had good rains during the month. And yes, the Manyeleti river was flowing once again! I assume the areas outside had a bit more rain than we did, as the catchment area is situated outside the reserve. Nevertheless, the water levels weren’t very high and by the afternoon it had almost completely dried up. We still have some puddles of water in the river and the bush is quickly transforming. One can almost hear the grass growing after the rain! Another sound we cannot miss after the rain is the frog choir, which is active every evening. Toads and frogs off all different shapes, sizes and colours bundle together, making the most interesting sounds.
Our maintenance team was also up and down on the roads, open areas and flood plains this month. Hendrik and his team gave the roads some special attention, slashing the grass on and around the roads. After the roads, they also slashed the grass on the flood plains in front of the lodge and the open areas on our property. These wide, open areas are a favourite amongst herbivores.
We also had a very special visitor at the lodge this month. Lisa Dunn, grading inspector from the Tourism Grading Council of South Africa spend a night with us on the 10th of January. Establishments are graded on a yearly basis, in order to renew their star grading. I am proud to announce that our grading has been approved and we are proudly wearing our 4 stars for another year!
This month, instead of a trapcam picture, I would like to share a picture of a daily occurrence we sometimes take for granted. One always see pictures of the most amazing African Sunsets. A beautiful natural canvas with intense hues of orange, to deep reds. I was amazed one afternoon by the warm yellow and deep purple-blue blanket that covered the lodge. It was almost as if the sky and clouds were fired up by millions of candles hidden amongst the clouds! I was out on the floodplains in front of the Manyeleti Honeymoon suite when this truly amazing sunset reminded me how blessed we are to live in the bush. What made the moment truly breath-taking, was that on the opposite side, a rainbow made its way into the slow fading light. What an incredible way to end off the day!
We celebrated only two birthdays at the lodge this month. First, starting the year in full celebration, was our waiter Happy who celebrated his birthday on the 1st. Then, just before we approached the end of January, on the 21st, our barman Victor celebrated his birthday. Both these young, vibrant men are seen daily in and around the bar and dining area, ensuring that our guests are served with a smile. To all our readers who celebrated their birthdays during January, we hope you also had a fantastic day, filled with happiness and laughter.
Our recipe for the month is a mouth watering one! Chef Juandré bakes the most amazing fresh breads every day. One of them is the Bacon and Blue Cheese bread for our lunch buffet. If you are a bread lover, serve this with a spread of butter and you will experience heaven on earth! If you prefer a basic country loaf, just give the bacon and blue cheese a skip.
Bacon and Blue Cheese Loaf
450g Cake flour
30g Granulated sugar
7g Instant dry yeast
75g Blue Cheese
100g Bacon, chopped and fried
Flour to dust
Mix the flour, sugar and yeast in a bowl.
Add the water.
Add the bacon and blue cheese
Mix until soft, smooth and elastic.
Prove in a bowl covered with plastic until double in size.
Portion the dough and shape out in loafs, place on a greased tray and dust with flour.
Prove until double in size.
Bake at 240â°C for about 20 minutes until golden brown.
Turn out to cool.
Serve and enjoy!
All the best till next month