“As per your wonderful sense/insight of humanity Jan, you have captured emotive images of the human spirit; universally speaking your mind by way of canvas, brush, paint, palette & knife. Many of us could learn to not just “look”, but to “see” as well, by taking notice of the message you have implored here within these works. Wish I could have seen it in person!”
One of Hirsh’s amazing dinners. Baked stuffed red pepper with whole skinned tomato and anchovies. Kingklip and bacon on rosemary skewers, on the braai. Broccoli with Moroccan spices. All cooked with oodles of olive oil. The Mediterranean flavours subtle, yet robust enough to pair well with bubbles and the heavier Bordeaux blend from Delaire Graff.
My bum stiff after the Gouna river Pass walk with Prince, his first outing through the forest. Much colder than I expected.
There seem to be a bunch of new yachts moored in the estuary. The excitement of a new cat being launched. The Southern Cross adding its magic.
On a gorgeous early spring evening, a feast for my Birthday menu. Terry’s stunning pâté de campagne. Saumon Fumee de Norvege. Sugar snap peas and cherry tomatoes. Relief that the glass of wine (excellent Black Rock 2014) to celebrate didn’t throwing my blood sugars out.
Elephant paintings from the photos taken in Addo Elephant park. My fingers contorting to the small canvases.
A Seattle cappuccino necessary to dry Prince after his Bollard beach romp. A new playground with the gentle swell less scary than the waves of Brenton.
Rosemary fish skewers
8 sprigs rosemary
600g firm, white fish
½ a loaf of slightly stale bread
6 rashers streaky bacon
garlic-infused olive oil
Remove the leaves, except a few at each tip, from the rosemary sprigs. Cube the fish and the bread. Slice the bacon into 3 pieces each. Thread the fish, bread and bacon onto skewers. Drizzle with lemon juice and garlic-infused olive oil. Braai over hot coals or bake in a preheated 200°C oven for about 5 to 7 minutes.