Phantom Pass, famous for its legend surrounding the death at the top of the pass of the Italian heroin, Victoria Esposity, and her horse by lightning while on route to try and get permission to transport prospective silk farmers on a ship back to England.
An enjoyable cycle that had me short of breath and exposed the flaws in my bicycle skills, as I bounced between the trees on the short single-track from the red-bridge, before sliding off the road into the drainage ditch. No blood! Hands and bum bruised from the unaccustomed exercise. Legs, feeling the fatigue of the jog with its hills that Craig took me on.
‘Joseph Jazz’, a portrait of the jazz singing car guard outside Shopright. His skin, polished Michelangelo marble, with the complex colours of a jazz club.
I used a combination of Indian Yellow, Monaco Madder (Van Dyk 41), Ultramarine Blue, and Permanent Madder Deep. For the highlights, Naples Yellow Golden and a grey made up from Cobalt Blue and Venetian Red.
Excited that the painting has been sold off the easel.
The French antique cupboard back from Design-Wise with its new shelf system for the glasses. Last box unpacked and we are now managing the impact of wind on long stemmed glasses. The e-towel working a treat to keep the glasses shiny and clean.
Mum wanted a braai on her last night with us, and with fresh figs available we looked for a way of combining them. Herb grilled rack of lamb, with thyme grilled figs seemed a good option. The fire hot, so I grilled the chops a whisper too long. The figs grilled perfectly on the baking sheet while the lamb rested. Served with thin green beans and asparagus.
Grilled Rack of Lamb With Fresh Herbs And Roasted Figs
1 tablespoon chopped fresh rosemary
4 teaspoons chopped fresh thyme
4 teaspoons chopped fresh marjoram
2 2-pound racks of lamb, trimmed of fat and sinew
2 tablespoons olive oil
2 garlic cloves, sliced
2 tablespoons grapeseed oil
12 ripe Kadota figs, halved lengthwise
16 sprigs lemon thyme or regular thyme
Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
Preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs.
Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.
Cut lamb racks into individual chops; arrange on plates and place figs alongside.