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By PJH Petter-Bowyer
The writer was once born within the hugely profitable self-governing British colony, Southern Rhodesia. His love of his state and its humans is as transparent in this publication as his disbelief and anger over British and South African regulations of political expendiency that compelled Rhodesia out of the western camp into one sincerely forseen to turn into a one-party Marxist dictatorship.
Winds of Destruction is the tale of the author's lifestyles earlier than and after becoming a member of the Royal Rhodesian Air strength. The ebook centres at the writer's involvement with air and flooring operations in Rhodesia's thirteen-year battle opposed to the communist forces of Marxist Robert Mugabe and Joshua Nkomo who sought to achieve strength via strength.
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We loved our parents dearly and simply could not understand why things could not go on as before. In a relatively short time, in a blur of insecurity, uncertainty and confusion, Tony and I learned that Mum and Dad were divorced and that we were going to a boarding school in the Vumba Mountains near Umtali, as founder members of Eagle Preparatory School. When we checked into this brand-new school we found ourselves with another twenty youngsters ranging in age from nine to twelve. Frank Carey and his small Staff had come from the Dragon School in Oxford, England, to establish Eagle School.
But now as Sir Roy Welensky, heading the Federal Government, he gladly provided me with the written character reference required by the Air Force Pilot Selection Committee. Having filled in all forms, I rode out to Dad’s farm on my AJS 500-single motorbike to get his signature of parental approval. ” That stopped Dad dead in his tracks. I could not believe what I had heard nor could I understand why Dad would not stand up for me in what he had first supported. Why was I being stopped from doing something that would be good for me and without cost to family?
Meat was usually cooked extensively to give it a burnt surface from the barely wet base of a three-legged cooking pot set over a small fire. Once the meat was ready, spinach, tomatoes and onions might be added and cooked until well done. On a separate fire a larger pot was used to boil water before mielie-meal was added in small quantities and stirred continuously with a mixing paddle until the texture was just right. All participants in the meal would then wash their hands in a communal bowl and squat on haunches in a circle around two and sometimes three bowls of food.