Diary of an Adventure

Cape Town Adventure

The fire at Jakes on the Common welcome on a rainy Cape Town day. Books, wine, good food (grateful for the diabetic sensitive menu option) and easy company, insulated from the stormy weather. Energized, tranquility, looking through the fresh spring leaves of the ancient oak trees.

The building of the Norval Foundation is as impressive as expected. Vast gallery spaces for the large works of art. Most of which I found, disturbing.

They were changing exhibitions which was a tad disappointing as we could only access two of the galleries. The sculpture garden, impressive. My red face the proof to heed the warning about protecting yourself against sunburn. Even on a chilly spring day.

Prince still didn’t manage the crashing sea noise. Full moon. Spring tides. Howling winds. Beach not inviting. He did manage to walk to the Green Door. An achievement in itself.

The wind blew us back to Knysna. Roads busy with holiday traffic. Green, golden and yellow after the rains. We passed the ‘solar challenge’ cars – struggling into the wind – sandwiched between the hurtling steel of impatient road users.

Diary of an Adventure

Harbour Town Adventures

‘At the Zeitz MOCAA’

Oil on canvas 90cmx60cm.

A random moment. ‘Tell me your story. My name is magic fused with life purpose…” Story telling by Vusumuzi Mpofu amongst the bricks of Kendell Geers’ ‘Hanging Piece’.

Poetry transcending the horror of the hangman’s noose. Red ropes made ordinary by the red of clothing. Bricks, of terror fading into life, with purpose.

One of those evenings when I have managed to break, mess, and destroy. Nothing I can blame on crazy blood sugars. Or even too much wine.

Temperature regulation quite an issue on my Kamado Jan. Once that machine gets hot, it’s kind of impossible to get the temperature down. The monster chicken, while full of flavour was heading towards the charcoal side.

Order placed for the first batch of silk scarves. Time now an issue to finalise designs, sort pricing (exchange rate more erratic than my blood sugars) and get delivery before the holiday season.

Sold. South Sudan. Exhausting.

Stunning cheese cake that is diabetic sensitive. Tasty, and indulgent. A taste sensation amongst the week of amazing food indulgence. Chicken livers (which I don’t eat) at Chef Hirsch. Subtly tangy and perfect with the Newton Johnson Pinot Reserve, as well as the Sauvignon Blanc, Semillon blend. Beef fillet curry at Chef Coreta with a Delheim Vaaldrei Cab Franc that was better than my favourite Raats Cab Franc.

Remarkably privileged to have my painting of the migration ‘On the Plains’, hanging in its new rebuilt home after the fires. Particularly after an evening visiting a home that proudly shows its scars of the fires that tore through Knysna.

Lemon Cheese Cake

This banting friendly lemon cheesecake from Jump on the Bant Wagon, by Nick Charlie Key, R265, (Human & Rousseau), is the ultimate indulgence, without the guilt

INGREDIENTS

For the crust

1 cup almond flour

2T melted butter

3T xylitol

For the filling

680g cream cheese, at room temperature

310ml xylitol

1t vanilla extract

A pinch salt

4 eggs, at room temperature

60ml lemon juice

1T lemon zest

60ml whipping cream

Topping

250ml sour cream

30ml lemon juice

1T lemon zest

4T xylitol

1/2t vanilla extract

Try this dark chocolate cheesecake recipe

METHOD

1. Preheat the oven to 190°C.

2. Prepare a springform cake pan. Put some baking paper over the bottom of the pan

1/3

and snap it into place when you tighten the sides of the pan.

3. Grease the sides and bottom of the pan (and the baking paper) using butter.

4. Mix all the crust ingredients together in a medium-sized mixing bowl. Once it’s a

doughy, crumbly and moist texture, press it into the bottom of the prepared pan.

5. Bake for 10 minutes or until golden brown.

6. Reduce the oven temperature to 170°C.

7. For the filling, beat the cream cheese until it becomes fluffy, making sure to scrape

the sides of the mixing bowl. Add the xylitol, vanilla, salt and two of the eggs. Beat

well, then scrape the sides of the bowl again.

8. Add the remaining two eggs. Beat well and scrape once again. Add the lemon juice,

zest and cream. Beat well, scrape and pour the filling mixture over the pre-baked

crust.

9. Place the springform pan into a bigger pan that has been pre-filled halfway with

boiling water, and then place into the oven to bake for roughly 1 hour. The

cheesecake should still be a little wobbly in the centre when it comes out.

10. While the cheesecake is in the oven, mix all the topping ingredients together in a

mixing bowl.Get the recipe for the cheesecake topped with frilled honey buttered

peaches

11. Remove the cheesecake from the oven, spread the topping evenly over the

cheesecake and then return to the oven for another 10 minutes.

12. Take the cheesecake out of the oven and let it cool. Once at room temperature, pop

it into the fridge for a few hours to chill properly.

Serves 10–12 people

Diary of an Adventure

Harbour Town Adventure

A dark, wet world with a power outage after a couple of days of water pouring from the skies. A tad bit more red wine than necessary, to accompany the Boeuf bourguignon. Prince, bouncing off the walls.

Beach walk. Sun doing its best to heat the snow wind from the mountains. Not enough to stop frozen feet and hands. The hot-water bottles at East Head welcome after our run and toe-testing dip into the sea. Much too cold for me.

‘Family Outing’ finally finished. Grateful for the extra paint supplies that eased the constraints of my acrylic paint options.

‘Côte de Boeuf’. A monster – first – experimental dish for the Kamado Jan. As advised, I let the steaks sit for two hours to reach room temperature before starting the ‘Reverse Searing’. Which is basically doing a slow cure (based on 4min per 100gram of the largest piece of meat) at 150 degrees.

I struggled to get the temperature down, having added too much charcoal initially. The heavy bone of the cut, rescuing me, as I did the initial cook, bone side down over the high rack position.

The meat then rested for an hour before winding the Kamado Jan up to its steak searing 400 degrees temperature. The rested steaks, seared for 4 minutes on each side, plus an additional 4 minutes, or so, to render the fat.

At the high temperatures care needs to be taken to prevent combustion and that ‘charcoal’ state. Having Coreta watching the meat, a necessity, as the high temperatures also evaporated the wine in our glasses.

The grilled hunks of steak were rested off the grill for the ten minutes it took to cook the green beans. The steaks were separated from the bone and cut into slices. Bones, then grilled for an additional ten minutes, adding that last ‘curtain call’.

Sweet potato gratin. 2011 Grace Land and Black Rock, special on their own. With the Côte, spectacular.

Dad on a surprise visit for his 85th birthday. Very special.

September, ‘10-mile’ challenge, with the sunrise. Something conjured from nowhere definitive, on a beautiful early summer morning. Long time since I have run that far. That easily. That quickly.

Diary of an Adventure

Harbour Town Adventures

The clock is reset. Washing machine rumbling. Empty wine bottles. Fire light. A touch of jazz, above the laughter. Smell of paint in the studio. Rain against the windows. Wind searching for gaps.

Home. Breathing life after the week away.

Wet dog smell, combined with a tinge of lagoon mud, and sea salt. The dust of the Karoo, replaced by mud.

Thrilled to receive a Special Merit Award for ‘Art of Outstanding Quality’, at the 2018 LightSpaceTime open art competition for my portrait of the Vietnamese woman in Hoi-An, ‘Crumpled’. This is the second time I have receive an award from LST, the first being in 2016 for my painting of the car-guard, ‘Jazz Man’.

Gouna river flowing strongly after the rain. Startling clear amber waters, an ancient mirror for the delicate water lilies opening in shafts of sunlight. The joys of being out on a bicycle in our paradise.

My painting of the elephants at Addo, a tad somber with the news that 90 elephant carcasses were found in Botswana. Elephants have always moved into the protected areas of Botswana, away from hunting guns of Namibia, Angola and Zimbabwe. A haven shattered by the slaughter of poachers. Incredibly sad.

SOLD

Water Carriers

Oil on linen 40cmx30cm