Saturday 2 May 2020, Day 2 of Level 4 Lockdown, after 35 days of Level 5 đ·
Corona Gratitude đ
#Grateful for starting the day with a 90 minute walk, up to Glen Beach, with far fewer walkers and joggers and more cyclists, and few Cliftoners; for long chats to Jan de Wet, Haakon and Thomas BauerkĂ€mper, and Shelley on the way, just getting back home in time; for feeling more comfortable and less claustrophobic in wearing my masks, being grateful to not have to wear lipstick and for them hiding most of the wrinkles đ± ; for the lovely mist this morning, making for unusual photographs compared to all my sunshine ones up to now; for having a little terrace garden, to which I could pay some attention before the rain comes; for being able to buy the last figs at The Olive Branch Deli at Lifestyle on Kloof, popping into Woolies, and getting a treatment at my podiatrist in Sea Point, only my third car trip in 37 days; for my favorite song âBurnâ by Mathew Gold making number one on Kfmâs Top 40 this morning, with six SA songs in the Top 10, and 13 SA songs in the Top 40. Bravo Kfm and Martin Myers, who are doing so much to promote local music, on radio in particular đđđ; for 145 Restaurants on the Take-Away Food Delivery List, with over 1800 members; and for being happy and healthy. đđ Continue reading →
Last month Llewellyn Lambert and I went to try out Ben Wei Sushi, Asian, and Fusion restaurant in Wembley Square, by invitation from PMPR Solutions, the PR agency representing the restaurant. We were served a wide variety of Asian, sushi, and fusion foods. Ben Wei means ‘original taste’ in Mandarin. Some of the dishes we tried had not yet been added to the menu. 
Three days after its opening, writer 
Even if the Cambridge English dictionary definition of a ‘CafĂ©‘ as an inexpensive (‘a restaurant where simple and usually quite cheap meals are served‘) eatery is accepted, The Granary CafĂ© still does not deserve its ‘CafĂ©‘ name, as nothing about the contemporary classic dishes served in the sophisticated dining area is ‘simple‘. It is a showcase of Executive Chef Veronica Canha-Hibbert’s playful interpretation of her favorite classic dishes.