Diary of an Adventure

Harbour Town Adventures

‘A spot of blue’, Acrylic on linen 40cmx50cm.

A dusting of frost on the wild blue flowers outside the church in Nieu Bethesda. The underpainting inspired by the multicoloured glass of the ‘Owl House’. The linen providing an interesting Owl House ‘glass-bead’ type texture to the painting.

Surprisingly little blood after my tumble on our run through the Forest along the contours. A mass of pink. Erica’s in full bloom. The cycle up Gouna Pass to the small San Ambroso Chapel built in 1891. It sits quietly in the heart of the Forest, beautifully restored and very Italian. The story of the 32 pioneering Italian families that were brought to the forest to start up a silk farming industry, but then suffered unexpected hardships, is told in Dalene Matthee’s ‘Mulberry Forest’ (Moerbeibos).

Beans about coffee, Oudtshoorn.

There are moments when a place, a moment, a pause, define. Replacing the expected with the magical.

Directions given. Unexpected grandeur of the old bank building. Fabulous service. An unusual ‘bobotie quiche’ that didn’t send my sugar levels into orbit. Great coffee, and that special touch of allowing Prince to sit under our table on a cold morning.

Montagu. Baboon patrol. Prince keeping the baboons away from the children playing on the trampoline in the garden. ‘A prince meets his princess’, the comment from Lily in her ballet skirt.

Cosmos flowers coming into Heidelberg. A patch of brilliance. The only place I have seen them here on the Garden Route. Special. My painting, ‘A Touch of Pink’ Oil on canvas 50cmx40cm For the underpainting, different layers of Naples yellow, raw Sienna, gold oxide, and hints of crimson and cadmium yellow. For the wispy leaves of the cosmos plants, an intense green mixed from French lemon yellow and cobalt blue was applied in short dashes. Turquoise and cerulean blue the darker stems.

The apartment full of the smell of rich goodness. Wine, butter, herbs, lemon, garlic and fresh, crusty bread. A French inspired dinner menu with pâté de campagne starter (from Aly in Grenoble), Marita van der Vyver’s Boeuf bourguignon, and a diabetic version of Madeline’s served with a lemon cream sauce.

The Madeline’s a tad ‘heavier’ than expected. However, at least edible after the initial gooey mess!

Diary of an Adventure

Harbour Town Adventures

‘Schools Out’

Oil on canvas 20cmx20cm

A small study of the adventures that lie beyond the wall at Kuilfontein Farm in the Karoo.

Afternoon sunshine, a civilised time to be out cycling through the Forest. Particularly civilised as after the ride, it’s possible to stop for a beer. Or rather a glass of white wine. Actually, a glass of chilled red wine. What was I thinking?

Not concentrating.

One of those silly things, not concentrating while out food shopping. A special. Seemed like a good idea. Dinner. Blood sugars sky high. The contents of the sausage an unknown. Despite being from our favourite butcher, no idea what he used.

If there isn’t a nutritional information breakdown, I should know not to buy.

Border Collies turning the apartment upside down. Prince, with his leg in a plaster to sort out a ‘hot-spot’, thrilled to have his friend Ricco visiting.

A touch of rain. Puddles to stomp through.

Looking at where we need to sort gaps in the Vietnam recipe book, I have gone back, and reread parts of Colour: Travels through a Paintbox by Victoria Finlay, intriguing stories on the pigments in Artists colours.

The yellow of Hoi An Old Town, is revered in the culture of Vietnam. It is a symbol of luck, splendor, wealth and respect. A color that is identified with imagination and enlightenment, glowing with the intensity of sunlight itself. Most Vietnamese families have an ancestral altar decorated with flowers and yellow objects.

In all likelihood, the yellow pigment has its origins in Gamboge yellow, also known as Rattan or Wisteria Yellow, Gummi Gutta and Drop Gum, is an organic pigment. Well know for its transparency, the warm golden pigment derives its name from its country of origin: Cambodia, itself named after the Latin word for pigment gambogium.

Made from the resin of the Garcinia evergreen tree, found across South East Asia, trees need to be at least 10 years old before the trunks can be lacerated or the branches broken to collect the tree’s milky yellow resin. The poisonous resin is collected in empty bamboo shoots, and roasted over fire to evaporate moisture, after which the bamboo shoots are broken to reveal dull yellow resin cylinders. Only when this resin is pulverised does it become a brilliant yellow.

Excerpts on Yellow from Colour: Travels through the Paintbox:

Dipping a paintbrush in water and waved it lightly over the unappetizingly brownish rock, he released a miraculous drop of the brightest yellow imaginable, almost fluorescent.

During the horrific Khmer Rouge regime in the 1980s, and then earlier in the Vietnam War, the color was almost impossible to find. This pretty paint can be dangerous in other ways. Winsor & Newton have been receiving small parcels of gamboge from their Southeast Asian suppliers since before anyone can remember, and probably since the company started in the mid-nineteenth century. When it arrives at the factory they grind it up carefully and sell it in tubes or pans as one of their more expensive watercolors. But some of the packages that arrived in the 1970s and 1980s from Cambodia and possibly Vietnam were different: the gamboge contained exploded bullets. The company’s technical director, Ian Garrett has five of them displayed in his office now. A reminder that some of the colours that are taken for granted, come from places where people have lived through unimaginable suffering.

Knysna fires

https://youtu.be/z9vDoPJX7Xg

Diary of an Adventure

Harbour Town Adventures

‘Karoo Skies’, oil on canvas 1,0mx1,5m. Kuilfontein farm. Mesmerising. Startling light. Autumn trees. Brilliant yellows. Huge blue skies. Windmills. Clouds, freeing imagination. Carried with the wind. Dreams.

Dark and chilly for my run. The owl also thought it was a daft idea to be out rather than sitting next to the fire with an espresso.

A year ago, our world went mad. The strong wind carrying a hint of smoke an unpleasant reminder of the chaos caused by the fires.

The first draft of the Vietnam recipe book printed. The colour photos of my paintings and illustrations not the best and there are a gazillion glitches that need sorting. Still, something to work from.

Sweet potato gratin, with a rack of lamb on the Weber grill, served with green beans and asparagus the menu for Terry’s welcome home dinner. Cinnamon, clove, and nutmeg filling the kitchen with the scent of decadent goodness.

Sweet Potato Gratin

Makes 8 servings

◦ 2 cups heavy cream

◦ 1 1/4 teaspoons ground cinnamon

◦ 1/4 teaspoon ground cloves

◦ 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

PREPARATION

1. Preheat the oven to 375°F

2. Whisk together the cream, cinnamon, cloves, 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 minut

Diary of an Adventure

Harbour Town Adventure

My balance isn’t the best. My coordination nonexistent, and I tend to get lost a great deal of the time, yet cycling through the Forest, some thought it a good idea to let me find a path through the mud. The Forest, after the rain, breathtaking.

With the fire keeping the apartment cosy, the weather seemed to dictate a comforting salmon-pasta sort of meal. Pasta, of course, not an option. However, some genius has developed cauli-noodles that are simply fabulous. In a cream and wine sauce, the calorie count was probably off the charts. Scrumptious.

Low tide on a perfect morning for a beach run along Brenton. Prince less sure about why his normal beach play, turned into a 10km run, with minimal stone-chasing play time. The subject of a small painting, while I prepared the new larger canvases for my painting of the Karoo skies.

Diabetic, mohair socks, something special as temperatures head into the winter levels of uncomfortable.

Small elephant painting sold. Always special to have a painting head to its new home.

Creamy pasta (cauli-noodles) with salmon

INGREDIENTS

• 3 packets of cauli-noodles (pasta)

• Half an onion finely chopped

• 2 tablespoons (30 ml) butter

• 1/2 cup (125 ml) white wine

• 2 tubs (500ml) cream

• 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

• 1/2 cup (125 ml) mixed chopped fresh herbs (chives, basil, oregano)

• 2 cups (500 ml) salmon with chili flakes

PREPARATION

1. In the butter, cook the onions, stirring constantly, until transparent. Add the white wine and bring to a boil, stirring with a whisk. Add the cream and bring to boil.

2. Stir in the cheese, and herbs and add tons of ground pepper, add the salmon and reduce for 5 minutes until it thickens.

3. Switch off the heat, and add the cauli-noodles, to the pot and toss to coat with the sauce. Serve immediately.