Wild photo of the month by Paul, Sue and Mark Johnstone

April was another perfect month at the lodge. The bush and surrounds have changed a bit after the rain we had. The trees and grass transformed from a pale brown, to green overnight. One can still see that we are heading into winter, but the fresh green colours out in the bush were a huge relieve. At one stage, I was getting a bit depressed with the winter look that came too soon. Game viewing was magical and we had many groups at the lodge. They enjoyed the daily sightings.

African wild dogs by Louis Liversage
African wild dogs by Louis Liversage

Now that winter is creeping up on us, we have changed our daily schedule at the lodge. We have moved our morning game drives 30min later, now departing at 06:00 and the afternoon drives depart 30min later, at 15:30. With daylight changes, we need to also change our schedule to ensure the best possible game viewing experience for all our guests. The morning game drives start off quite chilly, but then heats up towards the end of the morning drive and the afternoon drives are the direct opposite. You do not feel the need for a jacket at first, but just as the sun sets behind the mountains, a warm fleecy jacket is more than welcome! For those who will be visiting the lodge in the next month or two, please remember to pack those scarves and gloves. Should you not have space, you can also buy them from our winter stocked Curio Shop!

Buffalo bull and -cow by Morné FouchéIt is that time of year again, show time! April and May are two very busy months in the tourism calendar. The World Travel Market took place 19 to 21 April in Cape Town and our lodge was again represented by our marketing representative, Samantha Chatham at her Somewhere South stand. Soon Etienne, Marlet, Anel and myself will travel to Durban, to attend the annual tourism show, Indaba, on the 16th, 17th & 18th of May. The show is held at the International Convention Centre in Durban and we are very excited to present our wonderful product once again. During our time there, we make the most of every second, to meet up with all the familiar faces in the industry. We enjoy spending some face to face time with our agents and to also get to know new and upcoming agents and tour operators. If you are attending Indaba this year, feel free to visit our stand at any time, ICCG02. Hope to see you there!

This month the trapcam was placed at Bushcamp Pan. We caught this small tower of giraffe one afternoon. They are often sighted on our driveway towards the lodge. The young ones can get very curious sometimes. It almost looks like this one spotted the camera and posed for a family portrait with its mother.

Trapcam photo We also had some birthdays at the lodge this month. On the 3rd Simon celebrated his birthday. He is one of the gardeners who keeps the lodge surroundings in tip-top condition and assists with general day to day maintenance. On the 13th, Etienne had his big day. The love and pride Etienne has for the lodge is bigger than anything I have ever seen. He is an inspiration to all of us and a wonderful boss to work for! Short on his heels was Janine, who celebrated her birthday on the 18th. Janine is well known in our reservation department. Then, last but not least, Joyce celebrated her birthday on the 30th. Joyce is one of our cleaners who makes sure that her rooms are always comfortable and cleaned to perfection. Happy Birthday to all of you! I hope you had wonderful birthdays and may you enjoy many more at Elephant Plains! To all our readers who celebrated their birthdays during April, we hope you also had a fantastic day, filled with happiness and laughter!

As we are slowly moving into winter, the recipe for this month is perfect for any occasion. Should you need something quick to add to an afternoon tea, or are planning a dinner,Vinegar pudding will never let you down. Although the name sounds a bit strange, you will be pleasantly surprised!

Vinegar Pudding

Ingredients

Vinegar Pudding210 g Flour
100 g Butter
20 ml Apricot jam
200 g Sugar
2 Eggs
250 ml Milk
5 ml Bicarbonate of soda

For the Sauce

250 ml Water
200 g Sugar
50 ml White vinegar

Method

Preheat oven to 180°C.
Mix together the flour, sugar, butter and bicarbonate of soda.
In a separate bowl, beat together milk, apricot jam and eggs.
Lastly add the milk mixture to the flour mixture.

Keep the dough aside and finish the following sauce:
Bring to boil in saucepan the water, sugar and vinegar.
Pour sauce in an ovenproof deep dish. Pour the dough into the sauce and bake in the preheated oven, for about 45 minutes or until light brown in colour.
Serve with warm custard.

Makes one large or 12 individual puddings.

Serve and enjoy!

All the best till next month
Tersia Fouché

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