'Sure. Thanks. How was it this morning?' – I sit next to him and nod a good morning to Tomislav who passes by the table with a tray of freshly cleaned fish.
'It was good.' – A standard reply. Ivo rarely complains about his catch. He is one of the few people that are allowed to fish in this archipelago. Since it is a national park, the only fisherman allowed are people who own the land – like him. There is plenty of fish and very few fisherman. It very much reminds me of my childhood in the northern islands 60km north.Fishing tradition is slowly dying out – since we entered EU, local fisherman are no longer allowed to fish for themselves unless they pay a hefty sum of cash for a licence. It doesn't help that commercial fisherman are more numerous constantly reducing the fish base. It's different here on Kornati.
You've seen the beasts?' – he nods with a smile looking at a donkeys that turned around the corner wandering in the maze of small lanes.
'We have to give them water. They wouldn't survive otherwise.' – he turns towards the sea and rests his hand on the side of the bench. – 'They were owned by an old man in the next bay, a cousin of mine. He died and now there is no one to take care of them so they wonder around and in the dryest months they come to us.'
We talk about the animals and how life here was always a cohabitation with animasl. We finish the drinks, and Ivo takes his phone and pushes it around the table with his hand. It feel like the little machine is a big burden and a source of frustration, that he would like to avoid:
'...it's a very calm day today. It will be like this for days... ' – he snuggs keeping his worried look. This is normal weather for late summer.
'...but our water is running low. We'll need to call 'Bokanjac' – he says with a worrying grim refering to the the water carrying boat that supplies the islands with water and sells it at a premium price.
Getting water here is a political coup that requires a House-of-Cards-like intrigue to be certain you'll et your share. Captains of the water carier for this part of Adraitic are stretched between a douzens of islands to deliver the water. Ofcourse Kornati aren't their top priority – the trip here is long and there is only a handful of customers who buy the water, unlike in the northern islands which are more populated and closer to Zadar where they pick up water.
It also doesn't help that phone signal works arbitrarily. It works best on the nearby hilltop which is a half an hour walk, but occasionally there is no signal at all. That makes it hard to coordinate things today. Specially when people on the mainland (and don't we all) have a tendency to keep things open and finish conversations with 'we'll-talk-later'. Later the signal may not be here. Living here pushes you to seizethe moment – subtle budhist wisdom permeates everything here.
Gunter, an architect from Olm and his family, who is joining me for this trip, workshis way down from his house to the dock and the tables, which have now been set up for breafkfast: locally made fig jam (by Mrs. Rosa living two houses away), goat cheese from Sali and freshly baked bread with smell of Tome's excellent espresso coffee. After breakfast we set out on our kayaks trip to the western end of the archipelago. It's a perfect kayaking day. Sea is flat like olive oil and the kayaks smoothly cut through the surface.
Later that day in the evening we meet on the dock again. This little dock is like a living room. Ivo cleans his fish just by the sea early morning, then he moves further in by the wall to enjoy the shade during the day. In the afternoon, as we return from the kayaing trip, we lie around and lean on the stone cleat standing in the middle of the dock, having a drink and soaking in the last sun beams looking at sunset behind the horizon. We all move around and use this little strip of worn out stones which end on three sides with sea. Little dock - architecture at it simplest.
Delicious buzara is served with local variant of beens and potatos as a side dish. Ivo is a self taught cook, although it feels he occasionally taps into his 'encyclopedia'to get that little extra that make this food taste that so extraordinary. Fresh organic ingredients definitely help.
When we talk to Ivo and Tome we seem to have a lot of things in common, but a lot of things different. We talk about work, family, health and habits, but it seems that all their conversations and efforts are somehow attuned to the natural flow of things that influence how they run their lives.