Day 9 (cont'd)
The owner (I assume) of Papkuilsfontein explaining to an old man who wants to ride to and then walk up the Kobee (I misheard/misunderstood that as "korbeel"), that it might not be a good idea if his wife has difficulty walking. To the right is the chef, a friendly and gentle man with a slight stutter, dodging back to the kitchen.
The chef tells me that although the restaurant is closed, he can offer me a beer, and soon appears with a little silver tray with a glass and bottle of beer on it. It's still early in the day and I go sit outside, taking my time on the beer. An air of tranquility rests everywhere.
When my beer is finished, I walk inside to beg a cup of coffee to help sober me up so I can be on my way. The chef is very accommodating, and even offers to to make me a toasted sandwich with just-baked homemade bread, caramelised onions and cheese, and a salad. I accept very gratefully, happy to line my empty stomach against the alcohol.
In the restaurant area, this array of hanging plants and crockery fascinates me.
For [member=2975]Crossed-up[/member], a rock with history:
I love this little "Huis Apteek" (house pharmacy), considering the size of my box of plasters and meds at home. Even more enchanting is that it still houses some contents.
The standing chair almost dominates this painting, and I wonder whether it is for the violinist, as her dress doesn't seem too extreme for sitting.
NOU gaan ons braai!!
My coffee arrives in beautiful crockery, and the coffee pot holds two cups. I like this place!
Then my toasted sandwich arrives. Huge slices of bread overflowing with cheese and
honey caramelised onion sit beside a delicious salad with home made salad dressing. I eat the lovely salad, then manfully tackle the sandwich, but not even half of it is gone when the chef arrives with the take away box, seeing that I won't finish all of it.
The chef tells me that although he owns property on the West Coast somewhere, he is home barely 2 months of the year. The rest of the time he travels all over South Africa, contracted to cook for two months here, three months there, one month at another place. He is very content, as he gets to travel while doing what he loves, which is cooking. It is much less stressful than running a restaurant, because he doesn't have to worry about infrastructure: he arrives at a venue where there is already a kitchen and a dining area. He can make his own prices, and he trains the staff as well. He has regular clients such as Papkuilsfontein where he spends August and September every year. He reckons in about 10 - 15 years when he is ready to retire, he might start a little restaurant to keep him busy. It does sound ideal.
My invoice for the Amstel, coffee and the massive sandwich is a whopping R80,00
The chef tells me I must definitely visit the waterfall, and explains how I should get there. It sounds suspiciously straight forward, and I reckon I'll give it a shot. As I wait for the credit card machine to communicate with its masters far away, I spot this write-up of Hel se Pas, which recently blipped on my horizon for the first time on this forum.