One of those cold, clear, nights, where the full moon lights the sky. The roaring of the surf through the Heads, amplified by the stillness. Even a heartbeat, seems to be paused. However, that could be the last of the bottle of red wine??

Freshline. Blue skies broken by multicolored fishing nets. Sun warming out backs. Feet in the sea sand, in which Polly made a nest for her bones. The fish, held the taste of the sea, and the golden fish cakes, scrumptious. A special treat brought out for Polly. All this for less than the price of a glass of wine at most places. We didn’t need to take any wine home with us, and it’s probably as well that summer will see us not needing to drive home.
The cold wind of the past few days seem to have curled itself back into its cave, and my shorts are once more fighting to get out of the cupboard.
Jog along the edge of the estuary in the last light of the day. Cooling breeze from the water. Magical sunset. Minimal traffic. Bugs! Breathing, a new skill to be learned if you don’t want to end up coughing and wheezing as you try and expel bugs at the back of your throat, from that extra large breath. And this is still winter! Although, the days are already getting appreciably longer.
Seascape on the easel. Mocking me to convey the power, complexity, serenity, and endless moods of the sea, on canvas. It’s as if, by its changing, it defies representation. I looked at the Land-art of Andy Goldsworthy, and some of the Abstract stuff, but didn’t see anything illuminating.

  
Studio on Leisure Island
The beach at the Goukamma, a marine protected reserve, at Buffels Valley, Knysna. The big surf made too much noise for Polly. Rocks and sea, amazing colours, as the sun came out through the clouds.
At the studio apartment, the beam supporting the roof has been built into place, with the remainder of the front wall removed. Only the rear wall waiting to be taken out for its new glass door. The new roofing rafters are in place, and we have confirmed that the new doors will be double-glazed stacking doors.
Whisky marinated pork neck on the weber. With oranges and lemons in season and the Rosemary surviving in the garden pot, I looked for a marinade for the pork neck. 
A tad sweet (honey and orange) and salty (ground salt and pepper), with a bit of spice (Dijon mustard, thyme, rosemary), and of course, a hint of whisky. As Terry can’t do the sugars, I used only a smidgeon of honey and cut back the orange juice to two skafies.  
Whisky Marinated Pork Neck on the Weber

Ingredients

2 tablespoons Tennessee whiskey

1 tablespoon extra virgin olive oil

1 tablespoon wholegrain mustard

1 tablespoon honey

2 teaspoons finely chopped fresh thyme

2 teaspoons finely grated orange rind

60ml (1/4 cup) fresh orange juice

Salt & freshly ground black pepper
Combine all the bits in a bowl. Place the pork in a zip-lock bag and and pour in the marinade. A couple of hours is needed, but the longer the better.

Make an indirect fire on the weber, with a roasting pan between the coal. When the fire is ready, pour a cup of water into the roasting pan, and place the pork neck on the grill above the pan. 

Turn the meat once after 10 minutes, and again with 25 minutes remaining.

Cooking time is 1/2 hour per 500 grams, plus 25 minutes.