Smithfield News

Smiffie Dames

Smiffie Dames

Once again we’ve had a full month of interesting activities and events - all reported in the Smiffie, we trust.

Bring on the Pimms-Cup

The monthly Sunday buffet lunch at Letsatsi was, as usual, beautifully displayed and thoroughly enjoyed. We missed having live music but the Letsatsi staff made us very welcome again, and the food and service were excellent. As a Smiffie Dame I would like to make a personal observation and suggestion: It would be such a treat if you had a proper Cocktail Bar (even if it’s only for that one day of the month). Cocktails should be excitingly “different”. They could become a Letsatsi speciality to be enjoyed from your spectacular terrace in that exciting setting overlooking our impressive Free State countryside, before going in to lunch.

For instance our group felt the need for a rather more special drink than usual, so several of us ordered a Pimms, (one of the most famous of light Sunday midday cocktails). It arrived in an ordinary kitchen-style glass, with barely a lump of ice in it and it looked and tasted rather dull. This is constructive criticism, and a suggestion from someone who has been in the tourist industry for twenty years. Why not turn the Pimms into what it should be - a fresh, zesty, “more-ish” Sunday-Special Cocktail of sheer indulgence. It’s a spectacular “starter” for home entertaining too.

Make the Pimms visible on the bar counter in a large see-through glass jug with masses of ice, fresh pineapple chunks, banana, cucumber, apple and thin slices of unpeeled oranges. For a new taste sensation, chunks of watermelon can be added. The Pimms is poured over the fruit and left to steep until orders come in. And believe me, they will. Then pour half a glass of the mixture into a long, interesting glass and top it up with the requested soda or ginger ale, adding a sprig of mint on top, and maybe a long-handled teaspoon for the guests to enjoy the fruit when their drink is finished.

The basic Pimms need never go to waste. If any is left in the jug after everyone has trooped in for lunch, quickly add the leftovers to the fruit salad at the buffet sweet table for added zing.

When I lived in Kenya many, many moons ago, one of the most popular country venues close to Nairobi was a Game Park, similar to Letsatsi. We all flocked there on Sundays for their divinely exotic Pimms and the Gossipy Menu! But that’s another story…

Christmas sauce

Leon sent me a delicious-sounding Christmas pudding recipe with loads of brandy. Most of us have our favourites in that line. Mrs Beeton offers six variations, and then we also have the supermarket offers, some of which are excellent. However, I will give you the recipe for the sauce, which is a little different.

Simmer one cup of water and one cup of sweet sherry with 4 cloves, 2 pieces of dry ginger and 2 cinnamon sticks for about ten minutes until water is well flavoured. Remove spices and add one cup of sugar and stir. Mix one tablespoon of cornflour with a little cold water and add to flavoured water. Simmer until sauce is clear - stirring constantly. Remove from heat and add a cup of raisins well soaked in brandy. (I fill bottles all through the year, frequently topping them up with brandy, and keep them in the fridge for Christmas or other sweet dishes). Pour 4 tablespoons of brandy over the pudding just before serving and light it up as you bring it to the table. Such fun and very yummy with the delicious sauce and brandied cream over it all.

New ideas for 2007

Ladies, we’d be delighted to know what you’d like to read about in our Smiffie Dames pages. Are you finding it interesting? Do you want more about fashion or furnishings or just the fun we’ve had in the previous month? There is one more issue of the Smiffie before Christmas. We’ll report on 2006 trends and look forward to your ideas for 2007.

Tuinbou klub

Die tuinbou klub se laaste vergadering vir die jaar was op die plaas Elandshoek waar Thea Diedericks ons gasvrou was. Dit was ‘n belewenis om in haar pragtige tuin te kan stap en die groot verskeidenheid plante te sien.

Die spreker die dag was Ria Sieberhagen-Fouche van Rouxville, ‘n bekende in tuinbou sirkels. Sy het ‘n interessante praatjie gelewer oor hoe belangrik dit is vir ‘n mens om jou tuin te geniet. ‘n Tuin moet vir die tuinier ‘n plesier wees en nie net iets waaraan daar altyd gewerk moet word. Sy het voorgestel dat ons moet wegdoen met kant gordyne wat die uitsig op die tuin belemmer en ook ten minste een maaltyd elke dag in die tuin eet - maar hou dit eenvoudig anders sal dit te veel moeite word.

Fabrice van Pula House het vir almal pakkies rooi papawer saad gebring.

Daar is tans 37 aktiewe lede van die klub. Daar is besluit dat lede wat vir ‘n jaar nie ‘n vergadering bygewoon het nie of nie ledegeld betaal het nie op ‘n lys dormante lede geplaas sal word om dit makliker te maak om die ledelys op datum te hou.

Die huidige bestuur is gevra om aan te bly vir nog ‘n jaar met Hercules Pretorius en Rina Geere as Voorsitter en Sekretaresse onderskeidelik.

Die klub se afsluiting sal gehou word gedurende die eerste volle week in Desember by Hanli Smith op die plaas Hartebeesfontein.

Marina Miller

Marina Miller het haar 70ste verjaarsdag met ‘n heerlike ontbyt by haar dogter Irene Swanepoel op die plaas gevier. Gaste is getrakteer met sjampanje, ‘n croissant gevul met roereiers en ander lekkernye. Die wind het so bietjie gewaai maar op die stoep was dit lekker beskut.

Kookboek word geteken by Pigout

Marlene van der Westhuizen, bekende sjef en die skrywer van ‘n kookboek met die naam Delectable, het een aand ‘n draaie kom maak in Smithfield. Linette Swanepoel van Pigout het gereël dat sy kos uit Marlene se boek sal maak en dat Marlene dan kopieë van haar boek sal teken. Marlene het die aand geopen deur haarself kortliks voor te stel. Sy het eendag besluit sy is moeg daarvoor om by die huis te sit en wag vir haar man om huis toe te kom elke aand en het ‘n kookskool gaan bywoon - en, soos gesê word, die res is geskiedenis. Sy het vir ‘n hele paar jaar kookklasse gegee by ‘n chateau in Frankryk maar gaan van volgende jaar af die klasse vanaf haar eie huis in Frankryk gee om dit meer bekostigbaar te maak. Haar spesialiteit is om die regte wyn te kies om by ‘n sekere dis te pas.

Linette het dertig disse uit Delectable gemaak wat Marlene heeltemal verras het. Sy het gesê sy het nog nooit soveel kos uit haar boek op een tafel gesien nie. As dit wat ons daardie aand geëet ‘n voorbeeld is van die resepte in die boek, dan het die boek beslis die regte naam! Marlene belowe dat die resepte nie moeilik is nie en dat dit ook nie ‘n klomp vreemde bestanddele benodig nie.

Dit was ‘n heerlike en baie interessante aand.

Erna le Roux at work beading a lampshade at Debbie Rijns recent workshop.

To end with:

Happiness is never something you get from other people. The happiness you feel is in direct proportion to the love you give.

The Alternative Smithfield News.