I love this band. It's that simple really. I would even go as far to say that they are my favourite "pop" band in South Africa. I put "pop" in inverted commas because Mat Field, the lead guitarist and vocalist, is, by schooling, a jazz musician. That's kind of how I met Mat. He was a couple of years behind me at high school, but I only took notice of him when he was studying at the SA College of Music, University of Cape Town. Yes. I am that self-involved. Although, in my defense, the SACM is vastly smaller in population than our high school was. I digress (and perhaps this lady doth protest too much?).
"Beatenberg" comprises Matthew Field, Robin Brink (drums) and Ross Dorkin (bass). Mat writes most of the music (if I'm not mistaken....) and it's a special breed of pop music that, in my experience, is born out of someone with the musicianship and skills of a jazz musician (or schooled musician) deciding to make popular music. Other songwriters who fit this bill include Becca Stevens and Alan Hampton but, of course, there are many more. Some people may think my theory is rubbish, but I truly believe that songs crafted by someone who has a superior knowledge of harmony, song structure, rhythmic devices, etc. will write far more interesting and sophisticated music than someone who lacks these fundamentals. Of course, you could also say I'm an elitist snob who believes in exclusivity. And you'd be right. But the proof is in the pudding or, in this instant, the songs.
Becca Stevens, "Weightless"
Alan Hampton, "Oh My God"
"Still"-music by Alan Hampton, lyrics by Gretchen Parlato
So, to sum it all up, I love Beatenberg's music because of the beautifully crafted music, the fact that Mat's voice is dreamy, unaffected and captivating, and because there are glimpses of South African stylings in many of their songs that make me happily homesick.
Beatenberg, "In B Flat"
(shot in one of my favourite Cape Town areas-Kalkbay)
Foodwise, I have been trying to eat items that might pull be out of the depths of anxiety-induced cold/flu symptoms. As a result, I have inhaled several containers of blueberries and raspberries, cooked garlic, all things green (spinach, kale, broccoli) and at least eight packets of emergenC (not all at once). I must admit there have also been two bars of dark chocolate...and a couple of Whole Foods vegan/date scones...Hey! A girl needs her vices.
In an attempt to get back on the straight and narrow, I experimented with soaked oats this morning. I stumbled upon a new blog, which isn't really as foodie-oriented as other blogs that I frequent, but there's something about it that I really, really like. Maybe it's the simplicity of Elise's format-"Hey there! This is what I ate today" (cue nice visuals and some useful tips like microwaving peanut butter). Maybe it's because she skirts the edges of veganism and that is something I think we have in common (I use the term "skirting" loosely). Or maybe the allure is that Elise has a demanding, full-time job that requires she preplan and pack her lunches in a neat, orderly fashion, the sight of which makes my inner neurotic routine-freak all kinds of happy. One of her go-to breakfasts is soaked oats.
I used to be a big fan of Bircher muesli. Traditional Bircher muesli requires that oats are soaked in water, overnight, and then topped with grated apple, cream, lemon juice and nuts before being eaten. I've experimented with different soaking liquids-milk, yogurt, half milk and half yogurt, orange juice, apple juice, water, and, of course, toppings are open to interpretation (berries, banana, seeds, nuts, honey, agave, etc.) Seeing pictures of soaked oats on "Hungry Hungry Hippie" awakened the dormant-oat-lover within and I, successfully, made a Bircher-type bowl this morning.
Bircher Muesli A La 2011
1. Soak 1/2 a cup (or more) rolled oats in warm water over night (feel free to use milk or another liquid)
2. Top the plumped up oats with toppings of your choice.
I opted for shredded coconut, chia seeds, banana, raw almond butter, chopped pecans, and agave nectar.
(Aside note-a fellow facebooker had the following to say about the above instagram:
"I can hardly work out what that is, but to be honest it doesn't look too tasty! Bananas with walnuts and rice??"
Needless to say I unfriended the sorry soul. For crying out loud-doesn't he know shredded coconut from grains of rice? Besides, the coconut MAY liken white, short grain rice but doesn't he know I would NEVER eat white, short grain rice?! Hmph.)
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