Ash settling everywhere from fires burning in the dry conditions. Overnight rain a welcome respite, with spring starting to push its way into longer days.
Determination and vulnerability. Characteristics uppermost in my head for the portrait of Harry (based on an excellent photograph by Liliy), to acknowledge his journey as he fights his way to health.
In looking at the paintings of babies by the Impressionists, the innocent, romanticism in Renior and Morisot’s paintings didn’t convey Harry’s bravery. However, my impasto technique felt heavy and as the portrait started to feel overworked, I stopped, not sure that I had done him justice. I used a small canvas as I wasn’t sure of the space available in their home, which was probably a mistake as I feel it needs room around the portrait.
A stop at The Daily Coffee Cafe, a new coffee shop at Woodmill Lane. The coffee is excellent, the service good and while the breakfast didn’t inspire, the carrot cake was delicious.
My Achilles unhappy with my decision to take it out for a jog. Despite the weeks of resting, even the short loop seemed too much. Not impressed.
Enjoyed my quiet wonder around the Knysna Fine Art gallery that was hosting the Sanlam Portrait Award works. I was particularly interested to see what compositional elements had been used by the artists, and whether societies tension, as reflected in the media, could be felt in the exhibition.
The artistic excellence, with superb drafting skills, carried through the works. The charcoal and pastels were beyond my abilities, with few water colour works. Compositional elements were orthodox, with only a couple of the works breaking traditional compositional rules.
The feel was gentle, rather than tension filled, and mirrored many of the people I pass daily on the streets of Knysna.
Oil on Canvas 67cmx102cm
- 1lb Wild Sockeye Salmon
- 3 teaspoons Williams Sonoma Potlatch Season Rub
- 2 large Avocados,
halved with seed removed
- ½ lime, juiced
- 1 tablespoon olive oil
- 2 teaspoons rice wine vinegar
- 1 teaspoon pure raw honey
- 3 tablespoon Shallot, finely diced
- ¼ cup cilantro , chopped
- Citrus beads from 6 Finger Limes
- salt and pepper to taste
- Prepare grill for medium high direct heat
- Season the salmon with the potlatch seasoning
- Place salmon on the grill and cook 4 minutes per side. Remove from grill and set aside.
- While the salmon is resting drizzle the Avocado halves with olive oil, lime juice and a pinch of salt. Place on the grill flesh side down. Cook 5-7 minutes until charred but not too mushy. Remove Avocados from the grill and set aside
- Whisk lime juice, olive oil, rice wine vinegar, honey, shallot, and cilantro together. Add a pinch of salt.
- Remove the citrus beads from the finger limes into a small bowl
- Stuff the Avocado halves with flaked salmon and top with the cilantro and shallot mixture.
- Top with a teaspoon of the finger lime citrus bead and serve.