Stamlint

Stamlint het by die jaar se Woordfees debuut gemaak. Ek het na die Dinsdagvertoning gaan kyk. Hier is wat ek gedink het:  

Ons almal het ʼn ma en ons almal dink aan daardie een ding wat ons eendag vir haar gaan doen om dankie te sê. En, ons gaan eendag tot die uiterste gaan om dit vir haar te doen.

Mari Borstlap Calitz doen dit met Stamlint, haar nuutste produksie wat by die Woordfees debuteer.

Borstlap Calitz wys die gehoor ʼn blik op die lewe van ʼn dogter wie se ma vir die derde keer met borskanker gediagnoseer is.

Teen dié tyd is die familie moeg baklei teen dié siekte en ʼn jong dogter soek ʼn rede vir hierdie aanhoudende stryd.

Met die gebruik van multimedia en ʼn minimalistiese stel vertel sy van haar ma se stryd.

Sy neem die gehoor deur haar oomblikke van skok en swaarkry, maar ook deur hul familie se samekoms en feesviering.  

Die las van ʼn lang geveg verdwyn met haar ma se ewige positiwiteit wat lig aan die donker gemoed van ʼn familie gee.

Borstlap Calitz maak gebruik van storievertelling, poësie, fisiese teater en sang om hierdie blik van ʼn lang verhaal weer te gee.

Haar spel is fyn en afgerond.

Die einde voel wel ʼn paar sekondes te lank. 

Die musiek word gelei deur Wilken Calitz en die choreografie is deur Ina Wichterich-Mogane behartig.

Stamlint laat jou, jou ma ʼn drukkie wil gee.

Stamlint wys tot 16 Maart by die Woordfees. 

Moet nie hierdie juweel misloop nie.

Hayden Quinn in South Africa.

Listen here to my interview with Hayden Quinn, Masterchef Australia contestant.

Trouble in Paradise?

Listen to my report on disgruntled Paradise Park residents here.

Residents were visited by Carina Papenfus and Marius Fransman over the weekend.

Fransman taken on a tour of Paradise Park. Photo: Dayne Nel.

Carina Papenfus and Marius Fransman with residents of Paradise Park. Photo: Dayne Nel. 

Opening of Hermanus Main Road

Click here to listen to the report.


Compiled by Dayne Elizabeth Nel, for Whale Coast Media, in Hermanus.

Candyfloss and Crocodiles - The Circus comes to Town

Click on the link to listen to the report.

Compiled by Dayne Elizabeth Nel, for Whale Coast Media, in Hermanus.

http://www.spreaker.com/user/wcfm96/candyfloss-and-crocodiles_1

Sandbaai Mall Meeting Feedback

Click on the link to listen to the report.

Compiled by Dayne Elizabeth Nel for Whale Coast Media, in Hermanus.

http://www.spreaker.com/user/wcfm96/sandbaai-mall-meeting

Dayne's spicy lentil business

Baked perfection. Photo: Dayne Elizabeth Nel

Lately I have been loving lentils. These little brown gems are packed with guilt-free nutrition. But, a lentil salad everyday doesn't sound very appeasing to my gluten-loving appetite. My 'spicy lentil business' is something that I can easily snack on everyday. It is quick and easy to make and packs a real flavour punch. 
It can be made in smaller ramekins or in a larger dish to wow guests at a dinner party.

Start by boiling about two cups of lentils in about four cups of water. Remember to add a pinch of salt to the water. Boil the lentils until they are cooked. You don't want them to be mushy, so keep an eye on them. 

You will need:
2 tablespoons of oil
2 cloves of garlic
1 diced onion
1 tablespoon of your favourite curry powder
2 finely chopped baby marrows
3 cups cooked lentils
1 tin chopped and peeled tomatoes
2 tablespoons of Lappies braai sauce
1 tablespoon prego sauce
2 tablespoons sugar
A few drops of Tabasco or chili sauce to taste
Salt and pepper to taste

For the egg mixture on top:
3 eggs
80 ml milk
A pinch of dried mixed herbs
A pinch of smoked paprika

Method:
Turn the oven to 180 degrees Celsius. Begin by heating some oil in a pan. Add the curry powder and mix it with the oil. Next, add the garlic and onions and cook until brown. Add the baby marrows, lentils and tinned tomatoes. Mix this through. To this, add some Lappies braai sauce, prego sauce, sugar and chili sauce to taste. Turn the heat up a bit and cook until the sauce has reduced. Add salt an pepper to taste. 

Spoon this mixture into ramekins. 

For the egg custard on top, simply mix all the ingredients together. 

Pour a thin layer of the egg custard on-top of the lentil mixture and garnish with cherry tomatoes or bay leaves. 

Place ramekins in a baking dish and add some water to create steam. Bake for about 20 minutes, or until the egg custard is golden brown. 

Take out of the oven and serve hot or cold. 

Variations:
Fry some bacon with the onion and garlic for a smokey flavour.