Safari 2012 Journal Entries: Day 12 – Friday, July 27th, 2012 Heading Home (part 1)

by david on September 28, 2012

My last day requires, once again, an early start.  The drive back to Windhoek is going to take about five hours, and we have a few errands in town before I have to go to the airport and Johan picks up his next clients.  We also have company on the ride back, at least to the turnoff to Otjwarongo.  Since Tinus has no clients for the next week or so, Leilani is going home to visit with her family for a while.  As much as I enjoy talking hunting and Africa with Johann, it is a pleasant distraction for both of us to have someone else to talk to on the return trip. 

            Leilani told us stories of some of the clients earlier in the season.  Evidently, more than a few clients of the lodge are from Western Europe and eastern Asia.  They come to Africa to hunt but spend about as much time partying.  Some of the stories told sounded like more fun than I could handle and I was glad I missed the festivities.  If you can believe it, the two hunters in the truck were able to keep up when the conversation turned to cooking.  Johann and I both love to cook.  I consider bush cuisine (Johann) and camp cuisine (me) to be one and the same except there is a different source of protein.  We both try to fancy things up with new ideas so we can keep the conversation flowing with our Five-Star cook and traveling companion.  The only time the conversation slowed was when it turned to fashion.  If it did not come from Cabalas, Filson, Columbia, or was available in camouflage, we were sort of out of place.  It all worked out in the end, I guess, as we got to Leilani’s rendezvous spot in what seemed like no time at all.  We say our goodbyes and transferred her luggage and go our separate ways. 

            About an hour outside of Windhoek, we stop for a restroom break and to pick up some biltong.  For those of you unfamiliar with biltong, the closest thing I can think of to describe it to you is beef jerky.  The texture and presentation is the same as jerky, but that is where the similarity ends.  Biltong has a completely different flavor.  Instead of soy, Worcestershire, smoke, and hot pepper, biltong has cloves, coriander, and a few other spices I cannot remember at the moment, thrown in.  If you ever get the chance to try some, give it a chance; I promise you that you won’t be disappointed.  As we head back to the truck, I notice Johann moving a little slow and ask if he is feeling all right.  It turns out he might have caught my cold after all.  I certainly hope not as I took every precaution I could to keep him from catching it. 

            We get back to the flat in Windhoek about 1:00, and I have 5 hours until I have to be back at the airport.  It is suggested that Johann take some meds and lay down for a few hours.  That suits me, as I have fallen behind on my journal for the last two days and have barely made a dent in the book I brought with me.  The time goes quickly and, before you know it, Johann is up claiming to feel some better and we are off once again.

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