VROUMENS

DEC 2020

The

Food

News

Fatima Sydow, Reuben Riffel, Cariema Isaacs and Lameez Abrahams give us their classics with a twist

Marlene

Le Roux

Surviving Covid-19, finding hope and living out your passion in a time of great loss

It’s Mrs Local influencer, Rasheeqah Karriem-Hock on her secret wedding, lockdown and starting a new business

DOWNLOAD: DOWNLOAD: New Vannie Kaap only Available Inside VK WHATSAPP STICKERS ONLY AVAILABLE INSIDE

6

DEC 2020

Ways to festive-proof your finances

It’s a very merry Bernie Christmas stor y ‘Tis (always) the season of giving: The Joanie Fredericks story

15%

Discount code inside for Roz B Lashes

Vroumens is an entity of VK Media Contributors: Jaimey-Ann Dyers Aithne Molotsane Reuben Riffel Claudia Mulder Fatima Sydow Cariema Isaacs Lameez Abrahams *Opinion pieces are the views of the writer and do not necessarily reflect the views of VK Media.

Vroumens

@Vroumens

Cover image: @radzphotography

04 08 12 23 24 28 30 32 34 35

CONTENTS Cover Story

Rasheeqah Karriem-Hock

The Joanie Fredericks Story Bringing you the food news this season:

Fatima Sydow, Reuben Riffel, Lameez Abrahams , Cariema Isaacs

6 Ways to festive - proof your finances

Marlene Le Roux No more w(h)ining,

It’s festive: four Net Liggies cocktails that will make you the hostess with the mostess this summer

Festive locked down: Celeb spread

Opinion Piece: ‘Tis the season of seasons

VK Vroumens style

Bernie’s Christmas giveaway for 2020 03 | VROUMENS

COVER STORY

Rasheeqah On planning a secret wedding, content creating in lockdown, and starting a new business.

04 | VROUMENS

COVER STORY

1.How did you and Darian meet?

And when did you know he was the one?

We met in August 2014, at UWC. He had seen me around campus before then and told one of his friends that I’m going to be his one day! Anyway, so we met and I friend zoned him. But he wiggled his way into my heart slowly but surely. In January 2015, we started dating and I’ve loved him ever since (even more now that we’re married!).

2. In earlier video content you’ve often teased Darian about proposing to you. So, how did he finally propose?

My husband is not a very romantic person, so he never formally proposed. We had a discussion on the phone, and he told me that we need to find a place together because he wanted to get married to me within the next two or three months.

Haha nothing romantic about that hey.

3. Why did you choose to have a double-barrelled surname?

I’ve worked long and hard to build a name for myself, and I did not want to give up my identity.

But I also wanted to honour my husband, so I decided to keep both.

Firstly, I believe that everyone does not want the best for you in life and the evil eye does exist.

I wanted to protect this sacred day.

And then, my social media LOVES my husband.

They love our relationship and were all waiting for us to get married. I wanted to plan our wedding to the best of my ability without pressure – and having to answer questions to the world. I knew that making this news public would be huge and it would’ve created so much pressure and anxiety.

I just wanted to live in the moment on our special day and that’s exactly what I did. However, I knew that I owe it to the loyal followers to at least share my journey with them – even if it’s after the wedding, and that’s exactly what I did. I recorded behind the scenes of the wedding planning and got a videographer to record the whole wedding.

After I had the most perfect day, I was ready to share it with the world. Today we have 150 000 views on our wedding video!

5. How did the wedding planning and lockdown affect your content creation?

It was extremely difficult to create content while planning a wedding. I had to make time, but my quality of work and consistency definitely took a dip. However, after the wedding I could finally make people understand why I was so absent.

6. What were the highs and lows of wedding planning?

Highs: Loved the thrill of planning a secret wedding!

- Loved meeting with vendors and everyone involved. Everyone was so happy and excited with me.

- I was also just on a high for two months basically because I was going to marry the man of my dreams.

Lows: COVID and its restrictions - Darian’s only grandmother and grandfather could not attend as they are considered high-risk patients.

- We could not invite all the friends and people that we would loved to have there . . .

7. What was your biggest fear while planning the wedding?

05 | VROUMENS

Photograhy: @radzphotography

4. How was planning a wedding during the pandemic? You’ve released a five-part behind-the-scenes wedding vlog on your YouTube channel, but why did you decide to keep it a secret?

COVER STORY

That Cyril would say: “NO WEDDINGS ALLOWED”.

(We were only allowed 50 guests.)

8. In episode 2 of the wedding vlog, you revealed that Darian converted to Islam — is that something the two of you discussed extensively before becoming engaged?

Oh yes, for sure. We started discussing it three or four months after dating already. He loves the religion, and his grandfather is also Muslim – so Islam wasn’t something foreign to him or his family – which made things a bit easier.

His best friend is also Muslim, and he’s learnt so much from him.

9. How has the transition from girlfriend to wife been?

It’s definitely an adjustment! I now have to cook supper before attending my events at night.

Sometimes I’m busy doing makeup and cooking at the same time. I love being a wife though, would do it all over and over again.

10. Describe what married life has been like so far in four words: FUN, LAUGHTER, LOVE, COMPROMISING (We’re still in the honeymoon phase, so I really have nothing bad to say).

11. What’s one tip you wish someone had told you about planning a wedding that you’d like to give to brides-to-be?

Write down everything that is important to you!

I tried to remember everything in my head, and it creates unnecessary stress. Also, if you have the means to, please get yourself a wedding planner.

And lastly, you don’t have to invite anyone who you have not spoken to in six months!

Rasheeqah Karriem-Hock Abigail Mitchell

15% OFF

all lash styles when you use the code ‘vanniekaap’

06 | VROUMENS

Rasheeqah and Abigail’s Story

The two women brave enough to start a business in the middle of a global pandemic.

Roz B Lashes was launched in October this year.

Their goal is to be the go-to brand for eyelash extensions.

1.

We started talking about this business a year ago, but never had the funds – so it was just a dream waiting to become a reality. When the pandemic hit, Rasheeqah’s social media started picking up and then she said let’s do this asap! Covid is the reason that so many businesses have gone online, and we thought now is the perfect time.

2.

@Rasheeqah and @Abigail, why specifically eyelash extensions?

Eyelash extensions is the one thing that myself and Abby could not live without! We knew that if we sell a product that we believe in, it will be a success because promoting it would come so naturally to us.

3.

What is the inspiration behind the name, Roz B?

We decided on the name Roz B Lashes because Abigail lost her mother to cancer last year. We both agreed that we would use the first three letters of her mother’s name Roz (Rozella), and the first letter of her sister’s name B (Bernadine).

Her mother also loved lashes.

4.

What are the day-to-day operations at Roz B Lashes like?

Rasheeqah deals with all emails and manages the social media. We have an assistant that sends out all the orders with the couriers and Abby is always willing to assist with any problems or hiccups.

5.

@Rasheeqah, you’re already a businesswoman, but was the transition from content creator to retail business owner difficult, especially while planning a wedding?

It’s something totally different. I now have to deal with clients and try to keep everyone happy. So, this is definitely a new challenge for me, but I love challenges: that’s why I planned a wedding and started a business all at the same time!

6.

How long have you two known each other? What’s your working partnership like?

We have known each other for ten years. We work well together: what the one cannot get to, the other tries to do. Rasheeqah can be very bossy and impatient sometimes and Abby just knows EXACTLY how to deal with her (says Rasheeqah).

Abby is the most patient person, and that is why we get along so well.

7.

You currently have four styles of lashes. @Rasheeqah and @Abigail, which style is your favourite and why? @Abby: ‘MIA’ as it is not too dramatic but still stands out. @Rasheeqah: If I feel extra, I’ll wear my ‘Night Out’ lashes. If I feel less extra, I will wear the ‘Omnia’ or ‘Lala’. But I literally don’t have a favourite – I love them all.

8.

And then lastly, do you have plans to expand the business and take-over the local beauty industry?

We are definitely expanding already! We’re bringing out a fifth lash style which is more natural than the ‘Omnia’. We also have 2 stockists in Cape Town and one in Namibia, and the business is less than 3 months old!

We’re definitely taking over the local-beauty industry.

Roz B lashes is available at www.rozblashes.co.za @rozblashes 07 | VROUMENS

Photograhy: @deesquared

So, how long have the two of you been planning this business venture – and weren’t you deterred when the pandemic hit South Africa?

THE JOANIE FREDERICKS STORY

‘Tis (always) the season of giving The Joanie Fredericks story – Jaimey-Ann Dyers

1.

Please describe who Joanie Fredericks is.

I consider myself to be an on-the-ground activist for over thirty years. I grew up in the rural farming community of Grabouw, which lies approximately seventy kilometres outside of Cape Town. Growing up I witnessed a lot of human rights abuses. Even in my own childhood home, abuse was the order of the day.

The abuse that I witnessed and personally experienced drove my passion to one day become a human rights lawyer. Life happened and my path changed course, however, I did not veer too far from my dream. Many years ago, when I moved to Tafelsig in Mitchells Plain, the poverty and hardships faced by the community struck a chord inside me and I felt obligated to help in any way that I could.

I’ve always been looking for opportunities for the community and this led me to start a non-profit organisation called NEAD that focused on addressing the socio-economic issues in the community with a particular emphasis on creating opportunities such as study, job etc. I have always been looking to uplift the community in one way or another.

2.

You grew up in Grabouw, what was your early life like and what are some of your fondest memories?

No-one could have predicted that 2020 would bring all the challenges that it did. With a strict national lockdown announced and the government not keeping all its promises, many community members had to step up to ensure that people were looked after and voiced their grievances. One such person is Joanie Fredericks from Tafelsig, who has taken care of members in her community who could not access meals due to no income during the lockdown. In this interview Joanie shares about growing up in Grabouw, her work in the community of Tafelsig and how she will be spending Christmas.

My fondest memory was playing in the community with the other children. But the fonder memory was of my brother Paul (who was only one year older). We would dream of our futures together and what we could do differently, and better than our parents. I was an avid reader and I loved spending hours reading anything that I could lay my hands on. I loved sports – hockey in particular. I was always a prankster and I always found myself in trouble with teachers, like placing tags on the chairs of teachers and other students.

3.

How is it that you became a forklift driver at nineteen?

All my brothers were forklift drivers. I remember one year I was sitting at home with my youngest 08 | VROUMENS

THE JOANIE FREDERICKS STORY

brother, he just finished matric. There was a call for people interested to be forklift drivers and it was the first time they actually invited women to apply too. I was nineteen.

We were eight women who underwent training, but I was the only woman who got through. So, I was the only female forklift driver amongst all the men, like some sort of ‘queen.’ However, my salary was lower than those of the men I worked alongside at the farm.

I went to the manager to say, “This is not on”.

And he said: “But you’re a woman.”And I was like, ‘I’m a forklift driver, I do what they do’. So, this forced me to start the first trade union for farm workers on the farm. I became deeply involved in conversations on bringing about equality. The other problem was sexual harassment of women.

Obviously, there were huge, huge fights between us and management.

4.

In previous interviews, you mentioned that you worked overseas for some time. What was your reason for coming back to South Africa?

After three years of being overseas I received a call from my mother summoning me home, where my family had been looking after Michelle, my only child. My family was struggling with Michelle.

So, I came back. I was here for about two months when all hell broke loose. I was told that she had also been raped. She was only 14 years old at the time. She also fell pregnant.

5. What is the Right to Food campaign?

The Right to Food Campaign in South Africa was established at a seminar organized by FIAN International (Food First Information and Action Network) in March 2003.

This seminar was attended by participants from a range of South African organisations to discuss approaches to implementing the right to food in this country. The organisations present agreed that there is a need for a campaign to co-ordinate activities aimed at asserting and advancing the right to food. Three main objectives were agreed to, namely: not one more death due to lack of access to adequate food; not one more child’s potential limited by lack of basic nutrition; every

person should have the opportunity to produce, earn, or receive sufficient support to feed and sustain themselves.

6.

You’ve started the Tafelsig Mitchell’s Plain Community Action Network to feed people in great need. What was the reason for starting this?

Tafelsig Mitchells Plain CAN was started in March 2020 at the beginning of lockdown. When the president announced the nationwide lockdown, people were almost immediately forced to make the necessary preparations for what was thought to be 3 weeks initially. For the people of Mitchells Plain, it meant an immediate hunger crisis because they did not have savings to fall back on.

Government stated that they would care for the people during lockdown, but it became abundantly clear that they were not going to follow through on their promises.

I live in a community where people live from one day to the next, with the income they receive on a daily basis - as a gardener, labourer, char, etc.

People had no idea where their next plate of food was going to come from. Although there was mention of a Covid Relief Grant, many were unaware of the red tape they had to go through to get this. Just a few days into lockdown, tensions were running high in Tafelsig. Hungry people had taken to the streets burning tyres and throwing stones as it appeared that the Department of Social Development had only delivered food hampers to a select few people in the area.

I knew that I had to step in because the people’s hunger was going to lead to far greater unrest and violence if I was going to take a back seat. I had to delve into my list of resources, organisations and individuals that I had to assist me with donations to be able to feed my... community. Today my feeding scheme is operational and extends beyond the borders of Tafelsig.

7. How many Change Champions are

currently part of your team? How many stations are there and approximately how many meals are given out each day?

So, we started off with thirty-one Change Champions, but as times and the economy 09 | VROUMENS

THE JOANIE FREDERICKS STORY

changed, many donors and businesses closed which resulted in less resources. We are still extremely fortunate to have twenty-two active Change Champions who cook every day. We’ve always been fortunate to make friends along the way who continue cooking although it remains a challenge, especially when it comes to the gas needed to do the cooking. This means that there are twenty-two feeding stations in Tafelsig and Eastridge.

My residence is considered the headquarters as we also run a feeding station from here. All the donations, whether in food supplies or cash, are administered from the headquarters. Change Champions are supplied with food stock once a week to cook meals on a daily basis. Together we feed about 10,000 people every day. From my residence alone here in Dassenberg (Tafelsig) we feed 500 people daily.

8.

What is the CAN aiming to achieve during the festive season?

While many feeding stations are closing during this period and leaving people to fend for themselves, we found that there would be an increase in the number of people that we are currently feeding. In surveys done with people in the food queues, their responses showed that there was nothing to look forward to this Christmas. Before there were bonuses and jobs, now they don’t have either one. If we close too, they will have absolutely nothing.

For the past six years I’ve had Christmas parties for kids. This year, the need for a regular meal far outweighs people’s need for food. We are aiming to start awareness to address the second wave as Mitchells Plain is already considered a hotspot.

With the festive season at hand, we are considering the most effective ways to raise awareness. We are also constantly looking for masks and sanitizers as part of the awareness drive. Most companies and organisations will be ending their operations for the festive season.

Unfortunately, if we do not remain open, we will have a catastrophe on our hands. Many people in our already vulnerable community have lost their

jobs during the lockdown period. If we close our doors thousands of people in our community will certainly starve! So, our aim remains the same and that is to continue to provide nutritious meals to our community over the festive season.

This is also the period in which we are making sure that all beneficiaries of the gardens in a box receive their gardens and we will now ensure that every garden is planted and a system is put in place for regular supervision.

9.

What is the What About The People Class Action Court Case about?

The WATPFF was born out of a long process to get the government’s attention. I’ve tried different avenues such as media, Facebook, news interviews etc. to attract the government’s attention and to raise awareness of the people’s plight – until I finally addressed the issue in a video. When that failed, we got Marc Lottering in to try and escalate the plight of the people in the hopes that this will stir the president.

We continue to work with celebrities, and they have taken the place of the government in supporting me to feed the community. Out of frustration I made a video addressed to the president to tackle what we were facing in our very own community.

Based on the president’s failure to respond to my video request as well as failed telephonic conversations with a spokesperson from his office, I decided that I was going to take the president to court for failure to protect our nation as he mentioned in his initial speech in March 2020 when he announced lockdown level 5.

A week after this video went viral, government officials representing the president came to visit our community and promised to take the community’s messages back to the president.

I have never seen or heard from them again.

Instead, these very same government officials have been referring people to me for assistance with food. I have continued to follow up, by telephone, with the president’s office but to no avail.

10 | VROUMENS

THE JOANIE FREDERICKS STORY

10. What are some of the things that

you would like to achieve? Both in your personal life and in the work that you do.

• Become known as a human rights activist.

• Starting my own (Pty) Ltd to be able to reach more people via personal coaching.

• To ensure that the most vulnerable people in the poorest communities become self-sufficient.

• Creating my own community counselling centres for vulnerable women and children making use of students studying in the field of social work or psychology volunteering their time in the communities.

• I already have a partnership of 10 people from the community to be trained as caterers.

• Create a space for fundraising to generate legal funds for various cases. I have found it disheartening, in my timeas an activist, to see that there is no real legal assistance for the most vulnerable – especially women and children.

11. What are some of the resources needed and how can people contribute/get involved?

We never ever refuse any donation of any kind.

Moving forward we will be looking to access markets for our beneficiaries to sell their organic produce.

With businesses closing or scaling down now over the festive season, we are always looking for more stock to cook meals. Dry ingredients such as rice, sugar, beans, maize, pasta and all canned foods are always welcome and desperately needed.

We can never have enough. Vegetables such as potatoes, onions, squashes, and fruit.

We have partnered with Organic Earth Solutions to provide vertical gardens and gardens in a box. This affords people with limited space, as we have here in our communities, to be able to plant their own vegetables that they can use for cooking in order to have nutritious meals. People can also sponsor a home with a vertical garden or a garden in a box.

People who are unable to contribute in any of these ways, are also welcome to make cash donations as we help families beyond the borders of Mitchells Plain. Where there is a need, and we are too far away we provide these families with vouchers that they are able to use at Checkers or Shoprite stores.

12. How will you be spending Christmas?

I am cooking for my community. I will only sit back and relax when my whole community has food on their own tables.

Joanie can also be contacted on

• My long-term dream is to create a community centre.

076 621 0245

• Job creation through my (Pty) Ltd as our community is left to fend for themselves.

I am looking at various ways to push money back into feeding schemes in our communities.

Tafelsig Mitchells Plain CAN

Donations can be sent to: First National Bank Account number 62863273373 Branch 25065500 11 | VROUMENS

Text: Jaimey-Ann Dyers Photograhy: Supplied image

When we emerged from lockdown level 5, going into lockdown level 4, we discovered that the country had been pillaged by the very politicians that were meant to protect us, that were meant to have our best interest at heart.

RECIPES

Bringing you the

Photograhy: Lameez Abrahams

food news

12 | VROUMENS

RECIPES | FATIMA SYDOW

I

Fatima Sydow

t was the summer of 1980 in the heart of Manenberg, what most call the Cape Flats and some call the gangster areas. Row and rows of three-storey flats where everyone faced each other all day long. Washing lines, a colourful tapestry of clean washing on every line as far as the eye could see . . . Yes, this was Manenberg.

This was our home. I went from helping my mom to hundreds of people at a time to countless people over the years. I then opened my own little catering company. But all along I had this innate drive or need to share this beautiful feeling I experienced growing up and the relationship with food and family. I started a Facebook page, Cape Malay Cooking with Fatima Sydow, and it

became so popular I decided to self-publish my first book, The Journey of Cape Malay Cooking with Fatima Sydow. With that came so many opportunities that it almost took my breath away, including a cooking show called, Kaap, kerrie and koesisters, followed by our first published book.

I’m so excited for future life adventures and looking forward to the journey.

Kaap, kerrie and koesisters, published by Human & Rousseau, is available in English too.

You can follow Fatima Sydow on: Instagram: @fatima_sydow_cooks Facebook: Fatima Sydow Cooks 13 | VROUMENS

RECIPES | FATIMA SYDOW

Seafood SERVES 6

Ingredients: 60 ml (¼ C) oil 1 onion, thinly sliced 1 green or red pepper, cut into strips 4 cloves garlic, chopped 3 chillies, chopped Salt to taste 30 ml (2 T) paprika 30 ml (2 T) seafood masala 5 ml (1 t) black pepper 500 ml (2 C) basmati rice, uncooked A few strands of saffron soaked in 850 ml (3¼ C) warm water 10 mussels on the half-shell 500 g prawns, deveined Fresh coriander for garnishing 1 lemon, quartered

Preparation: 1. Heat the oil in a large, deep paella pan on medium to high heat, then add the onion and fry until golden brown.

2. Next, add the peppers, garlic, chillies, salt and spices and stir-fry for a few seconds.

3. Add the rice and warm saffron water and cook for 7 minutes.

4. Add the mussels first and then the prawns and cover the pan with foil or a lid. Cook on medium heat for 8–10 minutes or until all the water has cooked away.

5. Serve with a garnish of fresh coriander and lemon quarters.

Tip: 1. If you don’t have saffron, simply replace with 5 ml (1 t) turmeric.

2. You can add any seafood you like.

14 | VROUMENS

RECIPES | FATIMA SYDOW

lamb

We could only afford a leg of lamb once a year and that was during Eid. It was such a special treat, and I grew to love the big bone in the centre that holds all the meat together.

Somehow, for me, that big bone was the prize of the day. To find a quiet little corner with a ‘do not disturb’ look on my face was not an easy task with a house full of family and friends, but I would always find one. And it was always worth it. Today, all grown up, I happily pass on this uniquely happy experience to whoever is drooling for that prized bone.

Leg of Lamb

Ingredients: 1 large leg of lamb (about 3 kg) 8 small cloves garlic, peeled Salt and freshly ground black pepper to taste 60 ml (¼ C) oil 4 onions, quartered 1 spring fresh rosemary (optional) 3 carrots, peeled and halved

Preparation: 1. Using a sharp knife, make 2-cm deep incisions into the leg of lamb at different points all over the joint. Take the peeled garlic and push one piece of garlic into each hole until all the holes are filled.

Next, season the lamb with lots of salt and freshly ground black pepper.

2. In a large pot, heat the oil until very hot, then

SERVES 10 - 11

place the leg of lamb in the pot with the onions, rosemary sprig and carrots. Brown the meat on all sides, and the veggies as well, which will ensure a deep, rich flavour.

The browner the better!

3. Add 750 ml (3 C) hot water to the pot and bring up to a boil. Turn the heat down to medium, close the pot with the lid and allow to cook slowly. After an hour the water will have almost cooked away, so add another 500 ml (2 C) hot water and allow to cook for another 3 hours.

4. Take the meat out of the pot, transfer it to a heatproof dish and cover with foil to allow the meat to rest. Strain the leftover juices into a smaller pot, place on the hot stove, add 15 ml (1 T) cake flour and stir until the gravy has thickened and is glossy and yummy.

Or add 45 ml (3 T) Bisto gravy granules mixed with a little water. You can even stir in 5 ml (1 t) granulated coffee – yes, it’s yummy!

5. Cut the meat into slices and immediately pour half the gravy over the meat to keep it moist.

Cover the meat with foil until ready to serve.

Pour the rest of the gravy into a gravy bowl and serve hot with roasted vegetables and Sweet Yellow Rice.

Tip: Leg of lamb is expensive so keep it simple and let the delicious meat flavour come out by using these basic aromatic ingredients. Do not overdo it with too many spices 15 | VROUMENS

Text: Fatima Sydow; Photograhy: Michelle Parkin

Leg of

RECIPES | REUBEN RIFFEL

LEG OF LAMB Reuben Riffel

Chef de Cuisine and Restaurateur Reuben’s Restaurant (Franschhoek, Cape Town, JHB, VDV)

Riffel’s first opportunity to run his own kitchen presented itself when he was in his early twenties. From there, he worked at and established the Monneaux Restaurant as one of the Top 100 restaurants in South Africa. The young star chef spent 3 years in total honing his skills at Monneaux, before making a move to Cambridge, England. Once there, he joined up with some friends to open Bruno’s Brasserie, which saw the young chef add another host of rave reviews to his growing following. In 2004, he decided to move back to South Africa to start his own restaurant (suitably named Reuben’s) with partners in Franschhoek.

Reuben has won numerous awards for his restaurants and published cookbooks. He has also hosted a TV show on kykNET, 5 sterre met Reuben. In 2007, Riffel was named Unilever’s Chef of the Year.

You can follow Reuben on Instagram: @chefreubenriffel

Ingredients: 450g raspberries 2 tbsp icing sugar 250 ml cream 300g mascarpone 100ml orange liqueur (optional) 500ml homemade or store bough custard 200g white chocolate 1 small sponge cake

Method: 1. Crush half of the raspberries and sprinkle with sugar 2. Melt the chocolate in a double boiler 3. Whisk the cream until just lightly stiff 4. Add the whipped cream to the melted chocolate, fold trough and also fold through the mascarpone 5. Place sponge at the bottom of a serving glass, drizzle over the orange liqueur, top with crushed raspberries, then custard, then white chocolate cream, finish with remaining raspberries.

16 | VROUMENS

Text: Reuben Riffel; Photograhy: Supplied image, Unsplash

S

outh African celebrity chef and cooking sensation Reuben Riffel began his career in the town in which he was born, Franschhoek – known locally, and increasingly across the globe, as the food and wine capital of South Africa.

Raspberry white chocolate trifle with

RECIPES | LAMEEZ ABRAHAMS

Lameez Abrahams

B

orn and raised in beautiful richly cultural Cape Town. Her love for art and travel and celebrating life manifested into the thriving business of Justtbaked.

“At the heart of every celebration is a cake!�

Lameez travels the world and draws inspiration for her beautiful confectionary in taste and aesthetics. She feels most fulfilled while creating in her kitchen and especially when she sees the joy her creations bring to the people she shares them with.

You can follow Lameez on Instagram: @justtbaked 17 | VROUMENS

RECIPES | LAMEEZ ABRAHAMS

Chocolate and

Ingredients: 120 grams of room temperature butter 1/2 cup of icing sugar 1 and a 1/2 cups of sifted cake flour 2 tablespoons of cocoa powder 1 large egg Pinch of salt

Preparation: 1. For the dough, place the butter and icing sugar into a large bowl and mix with an electric mixer until smooth.

2. Add the egg and beat until fully combined.

3. Add the cake flour, cocoa powder and salt.

Mix to form the dough.

4. Wrap the dough in clingwrap and refrigerate for an hour.

5. Preheat oven to 180 degrees celcius.

6. Grease 15 individual tart pans and place onto a large baking tray.

7. Roll the dough out onto a floured working surface and roll to approximately 2 mls thick.

8. Cut the dough with a round cookie cutter slightly bigger than the tart pan.

9. Press the dough into the pan along the sides and base.

10. Press the bottom with a fork so it doesn’t puff up.

11. Bake for 15 - 20 mins.

For the filling: A chocolate creme patisserie Ingredients: 1 cup of milk 3 egg yolks 1 tablespoon of cake flour 1 tablespoon of maizena 150 grams chopped chocolate

Preparations: 1. Place the milk into a small saucepan and bring to a boil and remove from heat.

2. Mix the sugar and the dry ingredients with the egg yolks and whisk to form a paste.

3. Pour a third of the warm milk over the egg mixture and whisk vigorously.

4. Add this to the rest of the milk and place back onto the heat and cook until it thickens.

5. Pour the this over the chopped chocolate and whisk until the chocolate has melted and is well combined.

6. Pour the creme patisserie into a bowl and cling wrap, allow to cool.

7. Once it’s cooled give it a good whisk, place into a piping bag, pipe a generous amount into each tart shell.

Top with raspberries and sifted icing sugar.

18 | VROUMENS

RECIPES | LAMEEZ ABRAHAMS

Lemon and 3. Add the cooled melted butter along with the oil and yoghurt, give it a good mix.

4. Add the dry ingredients and the zest.

5. Mix until everything is well combined.

6. Pour into a greased 25cm loaf pan and bake for 30-35 minutes.

For the syrup - Ingredients: Juice of 1 lemon 1/4 cup of castor sugar 1/4 cup of hot water

Preparation: 1. Place all the ingredients into a small saucepan and cook on medium heat until the sugar has dissolved.

2. Once the cake is baked, place onto a cooling wrack, use a pastry brush to cover the entire cake with the syrup while the cake is still hot.

3. Once the cake has cooled , make your glaze.

Ingredients: 3 large eggs 1 cup of castor sugar 100 grams of melted butter 1/2 cup of full fat plain yoghurt 1/4 cup of vegetable oil 1 and a 3/4 cups of sifted cake flour 2 teaspoons of baking powder Zest of 1 lemon

Preparation: 1. Preheat oven to 180 degrees Celsius.

2. With an electric mixer, beat the eggs and sugar until pale and fluffy.

250 grams of cream cheese 1/2 cup of icing sugar 5 tablespoons of fresh cream 3 hisbiscus tea bags

Preparations: 1. In a small saucepan, heat the cream and tea bags. Allow this to infuse and cool.

2. Place the cream cheese into a small heatproof bowl and microwave for 40 seconds or until soft.

3. Add the Icing sugar and cream to the cream cheese and mix until soft and smooth.

4. Add 1 small drop of red food colour and mix.

5. Pour the cream cheese mixture over the loaf and decorate with edible flowers.

19 | VROUMENS

Text: Lameez Abrahams; Photograhy: Supplied images

For the glaze - Ingredients:

RECIPES | CARIEMA ISAACS

Ingredients:

Cariema Isaacs

C

ariema Isaacs was born in Schotsche Kloof in Bo-Kaap, the Cape Malay Quarter in Cape Town, South Africa. Her first cookbook, Cooking for my father in My Cape Malay Kitchen received rave reviews by the Huffington Post, and inspired her to attain her culinary diploma from the International Centre for Culinary Arts Dubai.

Cariema was recognized in The Exclusive Books 2016 Homebru Selection celebrating great South African authors and books, in the category of “cookery”. Her latest cookbook, Spice Odyssey chronicles her adulation and reverence for spices, along with her travels to India, Turkey, Malaysia, Sri Lanka and the Middle East.She is an active food blogger on social media, collaborating with well-known brands. Cariema is a Marketing graduate who is currently working for a multinational company in the Middle East.

Cariema resides in Dubai with her two sons and husband Turhaan Samodien, a budding photographer himself who she tend-erly acknowledges “makes all of her food look like sublime canvasses of art!”

More information about her can be found on: www.cariemaisaacs.com Facebook page: By Cariema Instagram: @Cariema.Isaacs

¾ cup sugar 2 eggs ¾ cup oil 10 ml vanilla essence 3 C (750 ml) cake flour 1 C (250 ml) self-raising flour 1 Tbsp (45 ml) baking powder 2 C (500 ml) buttermilk or plain yoghurt Canola Oil for deep frying 1 C (250 ml) Coconut for sprinkling over the bollas once it’s been dipped in syrup

Preparation: 1. Cream the eggs and sugar in bowl until light and fluffy.

2. Add vanilla essence and oil, mix until light and creamy.

4. In a separate bowl sift flours and baking powder.

For a lighter texture, soft the flours and baking powder twice.

5. Add the dry ingredients to the already mixed, wet ingredients. Immediately add the buttermilk or yoghurt. Mix into a soft, sticky dough.

6. Allow the dough to rest for at least 30 mins at room temperature.

7. Place spoonfuls of mixture in hot oil and fry until golden brown.

Hint: Dip spoon in cold water to ensure that dough separates from spoon to form neatly rounded balls when dropped in oil.

The syrup: 2½ cups sugar 2 cups water Allow to simmer over low heat until syrupy.

Variation: Add two pieces of stick cinnamon and two cardamom pods while boiling syrup. Place some syrup in a pan. Heat through and add bollas.

Syrup bollas until glossy and sprinkle with coconut.

NB: Not suitable for freezing but can be refrigerated before syruping.

20 | VROUMENS

RECIPES | CARIEMA ISAACS

Surprise Ingredients: For the bread buns 1 package active dry yeast 1/2 C (125 ml) warm water 2 Tbsp (30 ml) castor sugar 1/2 C (125 ml) full cream milk 2 Tbsp (30 ml) vegetable or canola oil 1/2 tsp (2.5 ml) salt 2 eggs, beaten and set aside 4 C (4 x 250 ml) all purpose / plain / cake flour 1/4 C (60 ml) self-rising flour

For the filling: 1 clove of garlic, crushed 1 medium onion, roughly chopped 6 to 10 brown mushrooms, very roughly chopped or quartered 500 g strips of steak 250 g cheese of your choice (I’ve used smoked Havarti cheese) - cut into cubes or quartered if you’re using slices 2 Tbsp (30 ml) olive oil 1 Tbsp (15 ml) butter sea salt flakes to taste 1/2 tsp (2.5 ml) black pepper 1/2 tsp (2.5 ml) paprika *optional 1 tsp (5 ml) lemon pepper *optional

Preparing the dough: 1. In the bowl of a stand mixer add the yeast, warm water and sugar together allow this bloom for about 7 to 10 minutes.

2. Add the milk, oil, salt and eggs to the yeast mixture.

3. You’ll need to use the hook attachment to mix the dough, on a slow speed.

4. Gradually add in about 3 and 1/2 cups of the plain flour to the mixing bowl.

5. Continue to mix on a slow speed until all the flour is incorporated then increase speed to a medium setting.

6. Add the rest of the flour, both plain and self-rising flour and continue to mix on a slow speed setting for about 7 to 8 minutes.

Ensure that you use the dough hood attachment because it assists with the “kneading” required to make the dough more pliable and light.

7. Place the dough in a bowl that has been lightly oiled, cover with cling wrap and set aside for about 45 minutes to an hour, in a warm spot.

For the filling: 1. Heat the oil on medium to high heat, add the butter and chopped onions.

2. Sauté until slightly golden for about 5 minutes and then add the steak strips.

3. Add all the mushrooms, spices and crushed garlic and cook on high heat for about 3 minutes.

Stirring continuously. Reduce the heat to medium and simmer for about 8 minutes or until the steak is cooked. The sauce should not be watery otherwise it will make the dough soggy when baked.

Preparing the buns: Preheat oven to 180 degrees.

1. Line a baking sheet with parchment paper.

2. Turn the dough out on a lightly floured surface and divide it into 10 medium sized balls, or 14 small / cocktail sized balls.

3. To shape, simply flatten the dough ball to fit the palm of your hand and add a cube of cheese and on top of that the steak and filling (add another cube of cheese if your prefer) and place this in the center of each piece of dough.

4. Bring all 4 corners of the dough up to the center and pinch together really well and seal. Place seam side down on the baking sheet. Allow to rise for 10 more minutes.

5. Brush with egg wash and sprinkle with sesame seeds *optional 6. Bake at 180 for 15 minutes or until the rolls golden.

21 | VROUMENS

RECIPES | CARIEMA ISAACS

Next step: Ingredients to add to the roasting dish

with a parmesan crust for the chicken rub Ingredients: 1 large chicken, cleaned and trimmed 100g butter, unsalted 1 tsp (5 ml) dried chili flakes 1 Tbsp (15 ml) smoked paprika 1 tsp (5 ml) freshly ground black pepper mixed with, the zest of 1 lemon Sea salt flakes to taste

Preparation: *preheat the oven on 220 or 230 degrees celsius.

1. Place all of the ingredients into a bowl and incorporate to form a buttery paste.

2. Pat the whole chicken dry with a paper towel and then coat the entire chicken with the spice-infused butter.

3. Place the chicken onto a roasting dish, breast side facing up.

4. Tie the drumsteaks with string.

Preparation: 1. Scatter the onions and garlic cloves around the chicken.

2. Place the lemons halves in opposite corners of the dish, and position the rosemary close to the chicken, in 4 different spots.

3. Season with salt and pepper (this is just for subtle seasoning so a good pinch of salt and pepper, but not spoonful).

4. Drizzle the olive oil over all of the ingredients in the roasting dish.

5. Place into your preheated oven on the middle shelf for 20 minutes.

6. Reduce the heat to 180 and broil for about 40 minutes.

7. For the Parmesan crust, check final section.

8. If you prefer not to add the crust, then simply increase the oven temp to a grill setting and grill the chicken for about 2 to 5 minutes until it has a deep golden almost terra-cotta-like tinge.

9. I’ve served my roast with slices of roasted pumpkin, lightly dusted with smoked paprika and a drizzle of olive oil, about 2 tablespoons.

Now for the Parmesan crust...

1 C (250 ml) grated Parmesan cheese Preparation: 1. Remove the chicken from the oven (this should be after its broiled on 180 degrees Celsius for about 40 minutes).

2. Adjust your oven setting to grill.

3. Generously sprinkle the grated cheese over the chicken.

4. Place back into the oven on the middle rack for about 5 to 7 minutes or until the cheese has formed a crust.

22 | VROUMENS

Text: Cariema Isaacs; Photograhy: Turhaan Samodien

4 medium sized red onions (quartered) 6 cloves of garlic, unpeeled 2 lemons, halved 4 twigs of fresh rosemary 2 Tbsp (30 ml) olive oil Sea salt flakes and freshly ground pepper to taste

MANAGING YOUR FINANCES

in line with what we are earning. Then, we need to take a hard look at our lifestyle, because living within our means is always a good idea. We need to reflect on what we spend monthly and add the holiday extras to this list, if possible. We must be very clear about what we want to achieve and realistic with what we can afford.

6 ways to festive-proof your finances this season – Claudia Mulder This year has certainly been like a scene from a horror film. It has been financially and emotionally draining. So much so, millions of jobs have been lost and the economy as a whole is in decline. The festive season has arrived, but sadly for many, there is not much to be cheerful about. It begs the question, how are we going to make ends meet during this holiday period?

1. Be Strategic and Plan To survive this silly season with our wallet’s dignity still intact, we will have to be very strategic. Like an athlete preparing for a big race, we too will have to direct our minds and focus.

We will have to make adjustments in our thinking and behaviour. A shift from a consumerist mindset to that of temperance and self-discipline will have to be taken on.

2. Re-evaluate the Household Budget It’s important to re-evaluate our budgets to be

4. Use Your Bonus Wisely Those who are in the fortunate position to receive a 13th cheque should rather use it to settle an existing debt. Paying off credit card debt, and then leaving said card at home when we go shopping encourages financial prudence. This will be a huge benefit come January when school supplies and fees are due.

5. Staycation Vacation Foregoing those luxury holidays and staying at home is another savvy savings tip. Staycation activities that will not even cost an arm and a leg are perhaps something to look into. Having a home spa day, visiting a museum, or day trips with our loved ones are great ways to spend the holidays. Bonding activities that do not impact your pocket are usually spoken of and remembered fondly for many years to come.

6. Homemade Decor and Gifts Another way to save money on gifts is to make them ourselves, which might be cherished more by the recipient anyway. Craft markets and vintage stores are amazing places to go shopping because of the bargains we come across there.

The homemade decor will add to the season’s fun experiences that the whole family can take part in, making this festive time more memorable.

23 | VROUMENS

Text: Claudia Mulder; Photograhy: Unsplash

Managing your finances:

3. Create a Shopping List Now that we have jotted down our budget, we need to tackle our shopping list in line with our spending goals. Putting down only what we will need during this period and sticking to the list – will dissuade us from putting unnecessary goods into our carts. Keeping an eye on our spending is a very good deterrent against impulse buying.

By allocating the amounts that we are willing to spend on gifts and being firm with ourselves we set ourselves up for successful shopping.

MARLENE LE ROUX

On surviving Covid-19, finding hope and living out your passion in a time of great loss Marlene le Roux is a South African disability and women’s rights activist. She is co-founder of the Women’s Achievement Network for Disability, and CEO of the Artscape Theatre Centre in Cape Town. Marlene was gracious enough to sit down and tell her story in her own words.

I’m an extremely blessed woman, who survived polio – I contracted polio when I was 3 months old, I am now 53, and proud. The clinic designated to black people had run out of the vaccine. When my grandmother Christine Abrahams, my mother Christine Le Roux (who I call Tietie) and my beloved aunt Tietie Maai took me to the white doctor, he’s response was: “Julle hotnotte weet van niks, sy sny net tande.” For years these three women believed that it was their fault that I had contracted polio.

I grew up in Wellington, in Die Kloof, also known as Polonie Dorp (because of the cheap polonies that use to stretch the smoortjie) or die Bruin Skema.

My mother got divorced after three months in an abusive marriage and came home pregnant to her ten siblings – of which she was the eldest. And so, I became the 11th child of Ma Christy and Pa Frank. At some point we were more than fifteen people in the council house, a house always full of laughter. My brothers were fanatical about sport. My grandparents were church goers and leaders in their communities. From a young age I belonged to all the church organisations at the local VGK (Dutch Reformed church).

The church played a pivotal role in my life.

In the years of apartheid, the church played the role of organising leadership camps, choir competitions, dramas, outings going to the beach (Harmony Park). The bus would always breakdown along the way, but nothing would stop us from having a good time. I grew up in a very poor community, but we cared deeply for each other.

They did not have the academic papers, but they were professors of wisdom and life.

I experienced from a young age, how communities rallied around me, to protect me and to physically carry me on their backs (abba) as my mother, granny and I made our way to the train station. We didn’t have transport to take me to Princess Alice Home in Retreat and the train station was an hour’s walk from where we lived.

We had to use the third-class carriage – it was filthy – and always marked the start of our dehumanising journey. We would reach Princess Alice Home after waking up at 04:00 to get three trains. At the hospital, the segregated area to see the doctor didn’t smell any better than the train.

My granny and Tietie, always dressed in their best (and Tietie wore her red lipstick, of course – it’s become my trademark as well). The doctors never looked at them, never asked if they were coping, or if I was coping. In their white coats and in their whiteness, we were invisible.

My granny used to be a seasonal worker on the local farms, and I used to go with on the lorry packed like cattle at the back. In the scourging sun, we would pack long tables full of fruit – Wellington dried fruit. When it was not season for the farms, she would work in the house for the nooi and baas. There again, I experienced this dignified church leader and the queen of our family be degraded. I then vowed as a child already, no-one in my presence will ever feel invisible or be dehumanized.

I have tasted it and felt it. I walk it - apartheid is in my DNA. No-one can take away my lived experiences of apartheid – I am a survivor of apartheid. My Mother (Tietie) was a factory worker 24 | VROUMENS

MARLENE LE ROUX

25 | VROUMENS

MARLENE LE ROUX

at Jordan Shoe factory in Cape Town. She was also the bread winner. The most beautiful woman of the Boland area. She could sing, dance and crochet, she was a woman of so many talents.

She had left school at standard three to find a job.

She was such a great ballroom dancer. And she has class. Today she is seventy-eight years old, and it is such a pleasure for me to look after her.

Just like she did, when she used to take the train at 05:00 in the morning and return back to Wellington 19:00 at night.

My grandfather again, could never hold down a job. He was always fighting with “die boer” who treated him like nothing. He was an educated man but was only given jobs that were demeaning. He died a broken man: his house was taken away from him during the apartheid area, demolished due to the group areas act.

However, I have had so many character-building experiences and so many wonderful teachers who made me believe in myself. I knew from a young age that it was important for me to excel at school and make my mark.

I started my career as a teacher and then as subject advisor, but I didn’t believe in outcome-based education. I had huge fights with the education department during that time. It was also during my time as a teacher that I had to have surgery to remove a brain tumour. My decision to resign from teaching is what led me to the Artscape.

Marlene on loss and heartache I know about struggle and about heartache, but also know that is important to keep going. I lost my youngest child Adam George at the age of fifteen.

Adam had cerebral palsy and couldn’t see, walk or care for himself. My mother-in-law Valerie George, who we have also lost this year, was a great support in raising Adam. Over 2000 people (from various cultures, races and religion) attended his funeral. This humbled me.

It was two months after Adam’s death, in 2017, that my then-husband, Simeon, and I divorced.

He left right after the funeral. Simeon remarried

eight months later and so there I was in an empty house, left to pick up the pieces and start again.

This year has also been filled with loss – death, sources of income, businesses – for so many people. Many families have been impacted by Covid-19 and the lockdown. I was shattered by the death of Kirvan Fortuin, who I regarded as my child. He was a phenomenal human rights activist with a God-given talent for dancing.

Earlier this year, I was involved in a serious car accident. A bakkie had rammed into my car, and it could’ve been fatal. But here I am, as if God is telling me that it’s not your time yet.

Covid-19 and the first time in history that the Artscape has closed its doors For many the economic impact left them in survival mode which brought despair and heartache. We were all affected differently depending on our circumstances and our attitudes. Today, we ponder on the life lesson and we’re thankful for the many blessings.

The theatre is closed marking a first in the history of Artscape in nearly 50 years. We live in the hope that this too shall pass and look forward to times during which we can celebrate like we used to.

This pandemic has again revealed the lack of care for the vulnerable and for people living with disabilities. I felt that I needed to take on the president to remind him that his regulations do not assist persons with disabilities. As they need carers, sign language interpreters, wheel chair users need gloves to protect their hands because the wheels makes contact with the floor. Mothers with children with disabilities, needed to be given special attention as they need nappies, food for their angels.

In essence, I needed to write a standard operating procedure for the president. And was it a fight, but we’re slowly getting there. Now our fight is getting jobs for persons with disabilities. The president cannot just appoint task team upon task team to look what persons with disabilities needs – it’s not enough. We’re not talking about handouts – 26 | VROUMENS

MARLENE LE ROUX

I have spent this time fulfilling my role as an activist for the disabled, running soup kitchens and getting wheelchairs to my friends and the community. In this time, I never once thought that I would test positive for the virus. My daughter Aimee George has been at my side, nursing me back to health. Today I can call myself a survivor of Covid, but only by grace.

My mother has also tested positive and the community has rallied around her; the Paarl Provincial Hospital and the staff at Sonstraal Hospital – they all know Tietie. Because she always looked after the community and now, they’re looking after her.

A person is nothing without others.

The mantra and the TV show: Die lewe skuld jou niks All these years, my mantra has always been: Die lewe skuld jou niks. My grandmother who raised eleven children, and the entire neighbourhood, would get up at 04:00 in the morning. She would do her prayers, a bath full of washing and make us breakfast by 06:00 every morning. She would hang up rows of washing and then she would go to the nooi; to clean and wait for the baas to eat supper before she could return home. She would come home at 18:30, make supper for us and go to church. That was the cycle of her life and she never moaned or complained or gave up. I come from a lineage of hard work and making the best of your circumstances. It’s where I draw my strength from.

I was quite the singer when I was younger and would perform at the local town hall, and all over.

When I was on stage, I was no longer ‘kreupel Marlientjie’ – it’s where I took back my power. It was at Kuier’s 10-year anniversary at the Artscape that I took the stage again. (I am such a fan of Kuier and Kay Karriem). I walked on that stage and decided in the moment that I would sing ‘The Greatest Love of All’ and dedicate it to Kay. I had no idea that the boss at VIA TV, Izelle Venter,

was in the audience. Afterwards, she called me and asked if I wanted to do a talk show. I declined and she sent other people and friends to convince me. When we had our first meeting, I made it clear that it had to be a show that gave people hope – no sensationalism.

All 13 episodes were produced in 2 days, in the peak of lockdown. I learned so much from my guests. We, the technical crew, project managers and Stephan Blom, all cried together. In retrospect, this show was a gift to me and brought about a special kind of healing for me. I will always be grateful to Izelle and her team for that.

I have made new friends and realise once again that life owes me nothing. Die lewe skuld my niks.

But I am so grateful for those who were willing to share their stories and give professional insights, from Stefan, to many who can’t afford a psychologist.

I never set big goals or aspire to be somebody.

I live each day as it comes and try to be kind to whoever I encounter. So, never in my wildest dreams did I think that I would have a TV show.

Life is real and raw, but at the end, we can all say that we experienced a ray of sunshine. That’s why the hymn by Billy Paulsen ‘Môre gaan die son weer skyn’ is engraved on my son’s gravestone.

I would be grateful to have a second season of the show, but that is up to the channel. I would be grateful for another season.

As we approach the close of this year, we cannot help but be reminded that this has been a year that not one of us could have predicted. We learnt about our strengths in the face of change and in having to adapt to new ways of doing things. We strengthened some of our weaknesses in learning to care more, give more and work together.

Our hearts are heavy for those who lost loved ones and those who are ill due to Covid. We remember our loved ones in our prayers.

My wish for you is to have a wonderful, safe and peaceful festive season in which we remember to be thankful, and to give thanks.

Marlene Le Roux

27 | VROUMENS

Text: Marlene Le Roux; Photograhy: Shamilla Jaffer

people with disabilities need jobs to have a dignified life.

NET LIGGIES

No more w(h)ining, It’s festive: Four Net Liggies cocktails that will make you the hostess with the mostess this summer.

We’re in for hot long summer days and what better way to cool off than with a light white wine spritzer – it’s probably one of the easiest cocktails you can mix up. Here are four white wine cocktail recipes to help you cool down and bring on the fun festive vibe in a taxing year.

No more w(h)ining, it’s festive!

Prep time: 3 mins Serving: 1

Just 1 tsp fresh ginger ½ cup Net Liggies chenin blanc ¼ cup Ginger ale Juice of lemon slice added once all the ingredients have been combined Garnish: lemon slice or grind 28 | VROUMENS

NET LIGGIES

All We Have is 2 tbsp crushed ice 1 cup Net Liggies chenin blanc ½ cup Dry lemon Prep time: 3 mins Serving: 1

Garnish: Fresh thyme and cucumber (it also adds refreshing flavour)

Prep time: 15 mins Serving: 4

Prep time: 3 mins Serving: 1

Santa’s

1 cup of Net Liggies 1 can of pink tonic water A handful of fresh (or frozen for the extra chill) mixed berries Garnish: fresh mint leaves

Half a watermelon (or 1.2 kg ready-to-eat watermelon) Juice of a lime ¼ cup fresh mint 1 ½ cup soda water 3 cups Net Liggies chenin blanc Blend together and serve.

29 | VROUMENS

Photograhy: Supplied images

Berry, berry

1 cup of crushed ice

FESTIVE SEASON DURING LOCKDOWN

during lockdown

Whether there’s a vacation planned, or maybe it’s more like a stay-at-home-cation.

We thought we’d ask local celebrities and influencers how they’ll be spending their festive season during lockdown:

@candashian_cpt With 2020 being 2020 . . . So many things have changed. My hubby lost his dad and so many lives have been turned upside down. This year, we as the family have cancelled all vacations and Christmas lunch plans. We will all be having lunch in our respective homes; we believe that sacrificing this year would grant us the opportunity to have the full family together next year when things hopefully go back to a sense of “normal”.

On the business front I’ve closed shop till next year for Embrace Your Curves and will be on a break between Christmas and New Year from professional modelling. My only hope for all Capetonians this year is to be responsible during this festive season.

@drmarleneleroux This festive time for me, is about reflection, counting my blessings and taking care of my precious mother – as we are given a new lease on life. I would like to give back even more to my community. I am beyond grateful to my daughter Aimee George for her presence and her support.

This time should be all about gratitude and giving to others.

@leeaanvanrooi It will be a small event this year. Christmas time is family time. We are a large tight knit family and take turns to host the day. Everyone brings their favourite dish, dan maak ons ’n tafel.

30 | VROUMENS

FESTIVE SEASON DURING LOCKDOWN

@jodee_b This year is very different from previous years but nevertheless we will celebrate albeit on a much smaller scale. There’ll be no family holiday for obvious reasons, but we’ve planned some fun at home for my daughter, picnics and a few day trips to local attractions. Cape Town alone has so much to offer so why not explore? (Safely, of course!)

This Christmas will be the first year that I will be hosting Christmas Day lunch at my home – which I’m very excited about. Even though the guest list is tiny, the food will be good, Christmas music will be on full blast and the festive cheer will be widespread!

@queenofjozi December 2020 . . . well we made it this far, so I guess that’s something to celebrate in and of itself.

Although, I haven’t given Christmas 2020 much thought. Pre-Covid Christmas for me, would be me on a beach in Cape Town eating KFC – usually alone, or with a friend who also chose to abandon their family for the holidays. I do the annual trek to the Mother City for the festive season because I’m happiest at the sea. I’m not big on Christmas with the family who are generally up in Jozi, so this year has me stressed out because I’ll be ‘home’ for Christmas.

But yes, this will be my first Christmas in Jozi after a decade or so and I’m well . . . anxious (that I’ll be bored). Somebody pray for me.

@sheecas_closet

Photograhy: Supplied images

I just want to be around my husband and loved ones. Every year we go to the Garden Route and celebrate my birthday on th 30th of December.

This year we will probably not go. But to be honest with you, I don’t care where I am. I just want to be surrounded by my loved ones.

@absion03 I will be going to my hometown Beaufort West and will be spend time with my family. Christmas day will be spent having lunch with my family.

31 | VROUMENS

OPINION PIECE

The annual December spring clean Look, for us ladies, we are the engine of the machine that is festive. It’s a time to make sure that it’s the best season of the year for those closest to us, and even the odd stranger. It all starts with the cleaning as if the house hasn’t been cleaned all year. Moms (who pass this down to their daughters) start with the ‘December spring clean.’

Windows, curtains, Brasso ornaments (if they’re still making an appearance in the home) and all the cupboards in the house get unpacked to be cleaned from corner to corner of every surface, of every shelf.

‘Tis the season of seasons:

- Aithne Molotsane

From the annual December spring clean, to the three stages of Christmas shopping. Women are the engines of the festive machine, and while mothers and wives make sure that all systems are set for everyone-else-care – this year especially, is the year for self-care.

I have a cousin who starts his festive season in September already. His justification: ‘Dit is die -ber maande . . . September, Oktober, November, Desember.’ But something shifts in the atmosphere on 1 December, every year. This year for the first time ever, I was inclined to hop on my cousin’s gedagtes that festive started in September as soon as the country was moved to alert level 1.

The countdown of countdowns to December started and on the 1st of December, social media blew up with #isfokolisfestive, #kedezembaboss, #decemberisthatyou. What is it about this month, this season that we look forward to so much?

Did we not clean all year? The worst part of this ‘December spring clean’ is that for some reason all of a sudden, the perfectly capable domestic worker is now relieved of her duties while the rest of you get put on cleaning duty.

Whhhhhhhy Ma . . . Whyyyyyyyy?????

Maybe it’s because moms know that the very same lady who usually cleans your house is equally focused on getting her own home December-ready too.

Shop, Shop and Shop again.

Once this festive-crazy lady is done with the cleaning, she’s onto the first phase of shopping.

She goes on to replace the curtains, that were just washed and ironed, with brand new ones because ‘hulle lyk skielik nou te vaal.’ The bedding, oh please don’t forget the new bedding, for the room no-one will even go into. Once she’s found as many things as possible to replace around the house, failure to replace “jou pa wat net so heel dag wil lê” results in the old man being dragged into phase 2 of the shopping.

This phase includes a shirt for Christmas morning for dad or hubby: “voo hy wee dieselle hemp wat hy laas jaa aangetrek het wee ythal.” It also includes new Christmas clothes for the kids: an outfit for Christmas day, Boxing day, New Years and just some shorts and t-shirts or summer dresses for the days in-between.

She needs to take the girls to the salon to get a relaxer and a blow-dry for Christmas. Then, there 32 | VROUMENS

OPINION PIECE

All the while taking lunch orders and suggestions from everyone and anyone who’s ‘lis for something different this year’.

This leads to phase three of the shopping. Lunch shopping. With a list that will typically be longer than the rest of the month’s groceries put together. (Yes, it’s that deep).

Deck the halls Let’s not forget the decor! I honestly don’t remember this being as big a deal when I was growing up. I mean, you had a Christmas tree, ‘wat nog wil jy hê’? But now: it’s the tree; the wooden nativity story in the lounge; the dancing and singing Santa; Merry Christmas signs in the window; the flashing sign on the door and the snowman snow globe. And for Christmas: lunch the elaborately set table; with gold/red/ green underplates; matching napkins; Santa hats or reindeer ears on the chairs; candles and the cutlery and crockery you haven’t seen since last year this time.

These ladies really make sure that ‘tis the season to be jolly.

But in all of this. There’s one thing missing . . .

What is she doing for herself to make sure that this season is as special for her, as it is to everyone else? Yes, yes it’s special in all she does for others but I think this season; the 2020 festive season, follows a year where she most probably spent the most part of the year, making sure that everyone else was okay. This season she needs to do something for herself too.

2020 the year of self-care This year, in particular, so much emphasis has been placed on the importance of self-care. An almost foreign concept for ladies especially during the festive season when all systems are set for everyone-else-care.

Self-care does not have to consist of a spa day

with MCC flowing while you have a hot stone massage. Listen, that would be great, but self-care could be as simple as taking a minute for yourself.

When you take the girls to the salon, get a relaxer for yourself too. Get a pedicure for your feet that have been walking and cleaning and standing for 5 days straight. Remember that along with the hubby’s new shirt, you could also do with a cute dress for Christmas morning.

You don’t have to do it all yourself. Make the decor a fun activity and not just another thing to tick off the list. Get the family involved, order take-out, play some music and spruce up the house with the Christmas decorations together.

Clean the house, yes, but remember it’s been cleaned every day this year. Of course, ‘tis the season, so we go the extra mile, but you don’t have to do it to your own detriment. The curtains are fine, they’ve always been, so is the bedding.

Real talk: your cousins will gossip whether you get new ones or not.

Take a load off. Enjoy this season as much as you intend for everyone else to enjoy it. Make sure to soak it all in. If you are still surrounded by all your loved ones you had around you last year, then please, soak it all in.

After the year we’ve had, there will be new seats vacant at festive celebrations this year. We remember those families too, especially the ones who have lost the engine of the machine that is the festive season.

A good friend of mine lost her dad last year, and during their festive celebrations, they left his chair vacant with a big bow tied around it. I thought that was a beautiful way to remember that he had gone ahead of them. Maybe this year if you’re in that situation, you can try to do the same. Look at me giving the ladies one more thing to add to the list of things to do.

‘Tis the season of seasons y’all.

Have a smashing one.

33 | VROUMENS

Text: - Aithne Molotsane, Photograhy: Unsplash

are the teenagers who are in a league of their own. They want to start experimenting with nails, lipstick, heels – and her patience at this stage.

VK VROUMENS STYLE

@kates_mx

@jenaidebrink

@neevan_ferris

The VK Vroumens

She may be ’n bietjie baie gam, ’n bietjie baie sturvy or ’n bietjie baie of both – maa, een ding, she’s always #ootd ready

@trends_by_toni

@thesimmss

We love being tagged in your #ootd photos while wearing your VK merchandise. So, we’ve randomly selected a few (so many to choose from) of our best-dressed women to celebrate the VK vroumens!

Whether it’s a VK tee paired with a shorts (for summer mos) or a jeans, or even with a formal skirt – these vroumense make wearing VK merchandise lekke. Oh, and not to mention how you’ve matched you VK masks to your outfits: protecting yourself against Covid, but making it fashionable.

34 | VROUMENS

Photograhy: Instagram

@cassywill

GIVEAWAY

A very merry Bernie’s Christmas story It wouldn’t be real celebration without celebrating Kaaps.

So, Bernie’s decided to have his final giveaway in the first edition of Vroumens. And because it’s festive, you stand a chance to win a BOX of VK’s Net Liggies chenin blanc. You’ve probably seen the tongue-twister-cum-brainteaser that he’s invented – well, here’s the latest story to try and decipher: It’s simple (but also not) and a lot of fun (it really is). So, if you don’t want to go thirsty this summer, follow the easy steps below: (Closing Date: 20/01/21) Step 1: Record yourself reciting this heartwarming Christmas story

(with emotion - say it like you mean it!)

Step 2: Send the voice note to the VK WhatsApp line: 067 008 1248 Step 3: Type your full name and email address below your voicenote Step 4: Keep your fingers, toes and everything else that can be crossed, crossed

35 | VROUMENS