Oil on canvas 76cmx102cm
An abstract approach to the painting of summer flowers in Steenbok Park. Responding to the abstract painting that Kirsten is doing that buzz with vitality.
The flowering coral tree reminiscent of Klimt’s painting with his ‘waterfall’ of blooms down the canvas, I struggled with dull, flat red colours on the canvas. The yellow of the hibiscus gave way to the orange-red curves of the flame-lily flowers. I softened the painting with the gentle colours of the agapanthus flowers.
One of those perfect mornings for a run, winding up through the forest with a light rain falling. Even the hills felt manegable.
Vietnamese food preparation. Oodles of time needed for all the fiddle bits. Terry modified the pork stuffed squid to account for my diabetic restrictions. Eliminating the sugar and first reducing the pineapple and tomato sauce to a tasty gooiness that also looked amazing.
The Pho was delicious, and much easier to eat at a table with decent sized chairs on a cool day, rather than the humidity of Saigon. Tasty fried Spring Rolls (using the air-fryer rather than oil) with crab, pork and prawns. A dry version of the ‘dipping sauce’ with crushed seeds and peanuts. The first of the recipes for the Diabetic Sensitive cookbook.
Knysna Art Society. Loved the clean, simplicity of the revitalized Old Goal space. Wondering how I can replicate the feeling with the modifications planned in the studio to create a larger area, and still manage all my stuff. Far too much stuff!
Somewhere I missed recording the sweet potato gratin recipe.
Sweet Potato Gratin
- 1/4 cup butter
- 2 cups heavy cream
- 1 cup shredded Gruyère cheese
- 1/4 teaspoon freshly grated nutmeg
- 4 medium sweet potatoes, peeled and sliced 1/8 inch thick on a mandoline
- Kosher salt and freshly ground black pepper
1. Preheat the oven to 375°F.
2. Melt butter over medium heat and whisk together the cream, cheese and nutmeg until smooth.
3. In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.
4. Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.