-if you but spare the time to upkeep it
DUNNO if it’s the white picket variety syndrome at work here, but fences do tend to lend a house a certain charm that many will find attractive, what with all the renovating and construction going on all around us here in Good ol’ GT. But many will tell you that that attraction can soon fade into insignificance if you don’t keep up with the regular care and maintenance of that fencing.
With the August ‘hols’ already upon us and outdoor activities becoming ever more appealing, what better way to enjoy the season than to spend some quality time painting your fence to give your home a charming ambiance on the outside.
According to the experts, colour options for your fence can be determined by any number of factors, but the most important thing to note before painting the fence is the colour of the exterior of your home and its assortment of architectural finishes, including roof tiles, paving, face-brick and cladding.
“Take into consideration the landscape and garden colours, bearing in mind that the eye is always drawn to extreme colour contrasts in any ensemble,” says South African Lifestyle editor, Zenoyise Madikwa, quoting Martin Cohen, an expert in the business of exterior decoration.
“For example,” she says, “if your well-maintained lawn and garden in bloom are the highlights of the home, it would not make much sense to paint your fence in a screaming vibrant colour.
“The intensity of your chosen colour would naturally divert the observer’s eye from the star attraction of your home’s exterior – in this case, your garden.”
On Cohen’s advise, she says people should bear in mind that intense, bold, deep and dark colours are prone to fading under the harsh rays of the tropical sun.
But then again, light colours are not always practical either, considering that dirt is always an issue where exteriors are concerned.
As to what’s hot and what’s not these days, Madikwa turned to Rhini Malongwe, who runs a painting business, and she says the mid-tone colour ranges will remain the most popular option when it comes to painting outdoor fences.
“For trend followers,” Malongwe says, “shades of garden/forest green and natural earth colours are a preferred choice, bearing in mind that there is a frenzy of ‘going green’ and being eco-friendly and environmentally conscious globally.”
So, where do we begin?
Madikwa advises taking the time to clean the fence before starting to paint.
•  Bird droppings and cobwebs are a common sight on such structures, so, a whiskbroom, cloth and a bucket of warm water should serve as a starting point.
If any paint is flaking, use a scraper to get rid of the loose flakes.
Sand down the fence with sandpaper. Degrease surfaces to be painted using a scouring pad, then rinse with water.
•  Unpainted surfaces and any rusted areas that have been previously painted should be spot- primed with two coats of anti-corrosive metal primer (grey).
Apply a coat of undercoat, followed by two coats of high-gloss or water-based gloss enamel.
•  You should never paint in direct sunlight or during extreme summer heat in the daytime, she advises.
“Paint is meant to serve the dual function of decorating and protecting painted surfaces,” she says, adding: “Direct sun will make the paint dry faster than normal, thereby resulting in the paint’s failure to protect the surface.”
Well, there you have it; just go for it, girls! Bring back that fence to its former glory!
Kitchen matters…
RECIPÉ OF THE WEEK: Vietnamese Rice Salad
•    Serves 4
•    Preparation time: 20 minutes.
•    Cooking time: 15 minutes.
Ingredients:
175g basmati rice (sold in most supermarkets here) or basmati and wild rice
2 medium carrots, peeled and coarsely grated
½ cucumber, peeled, halved and cut into half rounds
½ bunch spring onions, trimmed and thinly sliced
100g mangetout (string beans or bora will do), trimmed and thinly sliced
1 tsp vegetable oil
10g each basil, mint and coriander leaves, shredded
Garnish:
50g unsalted raw peanuts
1 red chilli, seeded and thinly sliced
Dressing:
3 tbsp granular Canderel (white sugar will do)
2 tbsp fish sauce
2 limes, grated zest of the limes
2 cloves garlic, crushed
2 tsp freshly-grated ginger
Method:
Cook rice in a pot of boiling water and salt for 15 minutes or until grains just tender. Drain rice and rinse with cold water; then drain again and leave to cool.
While rice is cooking, prepare vegetables and dressing. Put Canderel (white sugar) into a bowl, add the fish sauce and stir until the Canderel (sugar) is dissolved. Add the lime juice, zest, garlic and ginger and stir again.
Heat oil in a small frying pan; add the peanuts and cook over medium heat, stirring until they are golden. Tip the peanuts on to a paper towel to drain and cool. Roughly chop them when cool.
To assemble the salad, put the rice into a large bowl, add the vegetables and toss together. Add the dressing and toss again. Gently fold in the shredded herbs, then transfer to a serving dish. Lastly, scatter over the peanuts and the chilli.
BONUS! BONUS! Prawn and Melon Salad
•    Serves 4
•    Preparation time: 15 minutes
•    Cooking time: 3 minutes
Ingredients:
250g bundle asparagus (Bora would do just fine)
1 medium melon
1 medium avocado, peeled, stoned and sliced
200g cooked peeled prawns
Small bag rocket or mixed salad leaves
Dressing:
4 tsp extra virgin olive oil
Juice of 1 lime, and finely-grated zest from ½ the lime
1 tbsp granular Canderel (White sugar)
Blackpepper
Method:
Trim off about 3cm of the woody ends of the asparagus (bora) and put into a shallow pan. Cover with boiling water and cook for 3 minutes, drain, rinse with cold water to retain the green colour and allow them to cool. Whisk all the ingredients for the dressing together.
Halve the melon and discard the seeds. Halve again, then cut the flesh away from the skin. Cut into small slices or chunks and divide between individual serving plates with the slices of avocado.
Cut the asparagus (bora) into quarters and scatter over the melon. Place the prawns on paper towel to mop up excess water then add to the salad with the leaves.
Finally, drizzle over the dressing, and season with freshly-ground blackpepper.