It was so nice to wake up knowing that we didn’t have to get up and that we had no particular plans for the day at all. I did a bit of laundry. We did a crossword. Spoke to Nicky, the owner, to check that they didn’t have any large-scale bookings over Easter. Spoke to her very in brother, Rick, about Tunduma vs Kasesya borders into Zambia. He gave us details of the agent he uses at Tunduma but we think we will chance the difficult road from Kasesya to Mbala unless we find out that it’s impassable at the moment.
After lunch we sat in the bar trying to gather information and plan ahead. I have not been looking forward to Zambia at all but actually the direct route to Lusaka need not take more than a week and there are several interesting places to stop at along the way. So I feel better now, apart from worrying about the state of the roads we might find. That could slow us down quite a bit.
Saw the birds of prey again and later sat down with my book. I reckon that they are Amur falcon.
Dinner in the restaurant, which was just as we remember it: mud walls and and dimly lit by candles, very intimate. The set menu was: carrot and groundnut soup with fresh coriander leaves; T-bone steak with new potatoes in butter and parsley and stir-fried veg; apple pie and ice-cream or fresh berries and ice-cream. The steak was extraordinarily good!
When we were here in 2013 the campsite/lodge were being managed by a very likeable English lad called Archie. Nicky is still in touch with him and it was nice to hear how he is doing.
After lunch we sat in the bar trying to gather information and plan ahead. I have not been looking forward to Zambia at all but actually the direct route to Lusaka need not take more than a week and there are several interesting places to stop at along the way. So I feel better now, apart from worrying about the state of the roads we might find. That could slow us down quite a bit.
Saw the birds of prey again and later sat down with my book. I reckon that they are Amur falcon.
Dinner in the restaurant, which was just as we remember it: mud walls and and dimly lit by candles, very intimate. The set menu was: carrot and groundnut soup with fresh coriander leaves; T-bone steak with new potatoes in butter and parsley and stir-fried veg; apple pie and ice-cream or fresh berries and ice-cream. The steak was extraordinarily good!
When we were here in 2013 the campsite/lodge were being managed by a very likeable English lad called Archie. Nicky is still in touch with him and it was nice to hear how he is doing.