Packing paintings into the blue studio cupboards for the move to Knysna. Stories from a dozen years, full of energy and emotion. Brown cardboard pyramids in empty rooms. Gaps appearing as we get rid of that one extra bed, fridge, pillow, chair, rug. Still too much stuff cluttering our lives.

It means interesting food, and people combinations, as we use the left over bits from the freezer before it spoils. A buffet of left over Braai bits, brought alive by Terry’s amazing jus. Avo and crispy bacon soup, using three day chicken stock. Therrine and cucumber slices. Chicken and leak, with just a touch of pecorino. 

Architect appointed to start the drawings for the apartment and studio alterations.

An evening at Mont Marie, where its whizz kid chef, Pieter Vlok is creating food that is as exceptional as the views out to the Heldeberg. The artwork displayed on the walls compliments the stunning food presentation. There were a group of us, and it being too chilly to sit out on the terrace, we sat near one of the windows that still gave great views. It is however noisy, making conversation difficult. The service was friendly, if disappointing. Warm bubbles, unacceptable. My serving of Springbok was a tad on the small side and I would have been better going for the chefs recommendation of pork belly or fillet. It did come with an amazing beetroot and foie gras mousse. The lemon poppy soufflé scrumptious. 

Another of the small 20cmx20cm paintings sold. Will need to do more of them as soon as we get sorted in Knysna.