Harbour Town Adventures
Terry in hospital with viral encephalitis on lots of pain meds. Days revolving around visiting hours, medication and daily chores squeezed between fragments of time in the studio.
Lights across the lagoon. Windows spattered with rain. Red glow of the fire. Lemon grass scent. Meals, being my responsibility, dominated by the braai fire.
Grilled avo, with salmon and lime under blue skies. Simple. Brilliant. My knife skills managing the lime segmentation, while the Teflon bbq sheet on the Lotus Grill did a superb job of grilling the avo’s and heating the salmon.
A slow jog that had my Achilles a tad unhappy. The first in nearly a month that resulted in a bunch of stiff muscles I never knew existed!
Portrait of ‘Preacher Man’ on the easel. Structured on the Fibonacci spiral to give the portrait its focal point, and to cocoon the portrait. An ethereal protection of the priest, whose soul has been ravaged by war.
His Indian heritage gave direction for the colouring used in the painting, with a subtle yellow undertone, contrasted with black hair, and beard. Red from the fires of burning ships, and the blue-grey of the sea to highlight his life in the navy, dominating the palette.
However, despite the past and being homeless, with all its hardship, he is at peace. Mesmerized by the shifting tides. Sunsets and sunrises and his prayers for a gentler world.
Terry home and on the slow road to recovery. Each day, a step forward. Energy pouring into the apartment, which has been transformed into a floral delight, from across the world.
New exhibition of paintings up in the studio in recognition of Women’s Day. Paintings from Rwanda, Botswana, Tanzania, Afghanistan, South Sudan, England and South Africa. I used an innovative hanging method for the paintings that I did on Canvas board. Sticking the paintings onto a stretched canvas with double-sided tape. Simple, effective.Movie night in the studio for the screening of American Splendour. One of the people watching is a comic strip artist which added an interesting dynamic to the evening.
Grilled Salmon Stuffed Avocado with limes
Ingredients
- 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
Instructions
- 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.
- ENJOY!
