A Warm Soiree

I felt a little chill the other day and wondered to myself: Are we seriously done with summer already?

Is there no introduction to winter?

A soft-launch nyana where we are notified that the seasons are changing, or is this said warning?

That’s the thing with the changing season: one moment it’s hot, next, it’s almost freezing cold.

I’d like to think living in this part of the world has its special moments and that the big freeze others experience may not hit us as hard, but still, cold is cold.

Someone tried to sell the concept that feeling cold is all in the mind and that you are never as cold as you think you are, and if you tell your mind it’s not that cold, you’ll be fine.

Yeah, well, when my body feels a chill, the first thing it thinks of is blankets.

Not even a jacket – blankets.

Winter is synonymous with sleep for me, so I’ll have to take extra steps to ensure I don’t fall into a lethargic lull. My bills will definitely help keep me up.

That being said, one thing I like to do is throw a little soiree to bid the warm summer days goodbye.

I tend to go all out to make it a bit different from my regular braai-and-chow kinda dos.

The idea is to move the party outside while the evenings still allow it – better yet, somewhere offsite.

Nature adds to the ambience and so a designated braai area somewhere that will not catch fire or harm the environment is my go-to.

I also like to use inexpensive warm-toned string lights (those fairy ones I bought for Christmas ) to enhance the magic.

Those things have a way of really setting the mood.

The food itself has to be the star of the show.

It’s everything you will perhaps enjoy in limited quantities when the cold comes, or food you will be cooking in an alternative form.

Granted, a braai in winter serves two purposes: cooking food and heating one up. That summer grill with the bright salads is not really the same when you’re wearing two layers.

The classics like boerewors and pork chops in our dwelling are non-negotiable, but we also tend to add the following:

Kalahari chilli-glazed chicken thighs – a fiery, sticky tribute to the season.

Smoked kudu/game skewers – marinated in garlic, lemon and wild rosemary.

Grilled corn with chakalaka butter – this I do as a great main for my vegetarian friends, but also as a proper side for the meat lovers.

Braaibroodjies – layered with cheese, tomato, red onion and chutney, toasted on the fire.

To this, I love to add the perfect summer drinks as a complement.

Rooibos and gin spritzers – as easy as counting 1, 2, 3. Chilled rooibos tea, a shot or two or of your favourite gin and a splash of tonic.

Mega mojitos – these include muddled mint, lime, and a splash of your favourite rum. You want something flat and if you have marula liqueur, well then …

Dune sunset mocktail – I love this because it includes orange juice, hibiscus tea (which I always have across all seasons – great when hot, amazing when chilled), soda water and a little bit of honey. It also has sunset colour vibes, so extra points for that

With the perfect menu in mind, and the drinks to go with the food, the only thing left is to gather the consumers of said food and host yourself an amazing soiree.

Life is too short to not take advantage of the opportunities we have to be with those we love.

I mean, I’m a bit of a hermit that hibernates come winter.

I really do not want to be dragged anywhere, and it does take a lot to get me out, so for me, this is always the best little goodbye before my escape.

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