Diary of an Adventure

Harbour Town Adventures

The panorama outside the window shifts daily with visiting yacht arrivals and departures. Fleur de Passion of the The Ocean Mapping Expedition, our new neighbour on the estuary.(http://www.omexpedition.ch/index.php/en/)

King Protea on the easel. Small canvases as I sort different approaches from the crazy, to the abstract.

Doing my best to look after my Achilles that thankfully has eased after a painful few days. My running shoes growing mould and my bicycle rusty as a coffee walk the extent of my activities. This does mean, with all the fabulous food and wine I have enjoyed with visiting friends that my new, super slick, high vis cycling top has a distinct ‘silk-worm’ snugness!

Silk scarf craziness as the borders seem to have changed with the file transfer of the updated images to the manufacturer. The option of including a tag that indicates that the scarves are 100% silk, and a card the tells the story of the painting, to be considered. Even for the glamorous French woman who was so thrilled with her scarf that she wore it out from the studio to dinner.

Lunch menu on the Kamado Jan. Herb crusted rack of lamb, with roasted cauliflower in browned butter. Grilled aubergine and Caprese salad. Radfordale Chardonnay. Piekenierskloof Grenache with the Colmant MCC Rose, the star. A starter of Courgette Bellini with cream cheese and salmon.

A second night of storms. The rain welcome. If not by the tourists who are having their expected sun filled holiday turned to mush.

For Prince, it’s a frightening time of noise in an energy charged atmosphere. Compounded by the storm driven high seas of the full moon. Hence, disturbed nights that have me a tad grumpy.

Roasted Cauliflower with Brown Butter

• 1 cauliflower

• 1 tablespoon canola oil

• 3 ounces/80 grams butter, at room temperature or softened

• kosher salt

1. Preheat your oven to 220˚C.

2. Cut the stem off the cauliflower as close to the base as possible and remove any leaves. Rub oil all over the cauliflower.

3. Put the cauliflower in an oven-proof skillet. Slide the pan into the oven and roast the cauliflower for 45 minutes. Remove it from the oven and smear the soft butter over the surface. Sprinkle with a four-finger pinch of salt. Roast the cauliflower for another 30 to 45 minutes, basting it several times with the butter, which will have browned. The cauliflower in the picture has about 15 more minutes of roasting. It’s done when you can insert a paring knife into it and feel no resistence. It should be completely tender.

4. delicious thing to do with the browned butter: whisk in lemon juice, minced anchovies, and whatever chopped herb you prefer

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Diary of an Adventure

Kommetjie Adventures

‘Surfers’, my painting of dolphin taken from a photo out along Brenton beach. Movement to capture their joyful play the essence of the painting on a large canvas (2mx0,7m) that allowed me to indulge in the different colours of the sea.

I used the high translucency of phthalo blue and green as the primary colours in the water, adding lemon yellow to get a turquoise tint that was still transparent. Smudges of permanent magenta and cobalt blue gave a grayish tinge for to assist in the contrast of the sea spray.

The Forager in Scarborough our lunch stop after struggling to find shade parking for Prince and wanting to be out of the weekend afternoon traffic chaos that Cape Town ties itself up in. Pleasantly surprised that it was dog friendly. A Rosé from Steenberg, with a fillet wrap of some description. A tad dissapointing that the coconut wrap described on the menu is no longer available, which meant most of the meal had to be discarded.

Surrounded by a group of cyclists on the last stage of their Cape tour. All done on ebikes! We noticed that a couple of them were wearing nifty mirrors on their glasses to keep track of what was happening behind them. When I queried as to where they are available, the guy unclipped it and handed it to me. Amazing.

Beach walk in the sunshine. Prince still terribly afraid of the crashing surf. Border Collie mayhem once he was coaxed onto the beach, into a world of dog craziness. Watching the flow of the sea and surfers for my painting of the dolphins.

Live Bait at Muizenberg, simply fabulous. Distracted by the changing light on the sea. Gentle flavours from the ‘92 Boschendal Lanoy from somewhere in Alan’s stash, with the yellowtail, which was grilled to perfection. A quick trip through the village that continues its transformation from the rundown, shambolic, to quirky, interesting.

Blue tape making a reappearance on my leg as I seem to have strained my Achilles at some point. Nothing crazy in my daily running or cycling. Still, a nuisance.

Diary of an Adventure

Harbour Town Adventures

Air reverberating with the sounds of helicopters heading to the fire front, the news that one of my collectors homes had burnt down. 3 generations of memories lost, and my paintings.

Blood sugars suddenly trampolining all over the place (7.8 mmol/L -3.8 mmol/L) after a month of being stable. Averaging 6.0 mmol/L with a standard deviation of 0,7. Diabetic carbs at 23grams, well within the 50 gram range. Particularly noticeable an hour after exercise, with cycling creating the biggest swings. Dehydration with the onset of warmer weather?

‘A Pair of Kings’. A small painting of the King Protea on the studio table that reminded me of Van Gogh’s ‘Still Life with Two Sunflowers’ painted in Paris, 1887.

After the contortions to create the small works my shoulders and hands are straining with the demands of covering the large surface for my painting of dolphins. The rough canvas blistering fingers already a tad sensitive from not concentrating when changing hot braai grids on the Kamado Jan for the slow cooked fillet.

The Forest. Full of magic. Roses of every hue, perfuming the world. Ghost tendrils. Air plants in the setting sun. Timeless laughter with excellent wine and an exquisite dinner under a star filled sky. Woodcutters Cottages, another gem in our part of paradise.

Diary of an Adventure

Harbour Town Adventures

The first batch of scarves from the ‘Wearable Art’ range sent to their new homes. The sample of the ‘Coral Tree’ scarf finally released through customs. Vibrant, with the smudges from my fingers in the painting, creating pattern waves on the silk. Orders placed with delivery scheduled for end of Nov, early Dec.

Chef Hirsch. Starter of salmon on cucumber rounds with a zezty avo topping served with an excellent Newton Johnson Albariño. ‘It’s a smile, it’s a kiss, it’s a sip of wine’ Vivino. Kingklip in a tomato sauce, beef fillet and a heap of greens ensured we didn’t go hungry.

Bunch of small paintings to replace those that have sold. A series of elephants in acrylic, and one of a rhino based on the larger painting ‘unicorn’.

Managed to get out early for my ride up Phantom and then decided to see how things were at Homtini after the fires. Lots of smoke over Sedgfield way and a bit of smoke sitting in the valley, trapped by the cool morning air. My ‘thermometer toe’ registering that it was still chilly out! Monkeys and birds around. Perhaps driven to this part of the Forest that hasn’t burnt?

Passing the yellow and green clad ‘Working for Fire’ warriors, faces daubed with anti-burn cream heading out for a new shift at first light. Columns of smoke against the blue skies and green farm lands as much a indicator of the threats to be faced, as gunfire in conflict states.

Quick visit from Lesa and Alan gave me another opportunity to use the Kamado Jan. Nothing too crazy for this cook given that the studio was busy with tourists. We still managed to keep the bottle recycling plant working at full pace.

Diary of an Adventure

Harbour Town Adventure

Cooling morning mist lifting, sun already hot. A dramatic change to the apocalypse skies with fires again burning through the Forests. Blankets of ash carried by the winds.

While it would be good to use these crazy times to account for my laboured running, it’s probably more a result of too much red wine and the overpowering scent of the star jasmine seizing my sinuses.

Hands cramping with the small paintings I’m busy doing. A series based on the King Protea flowering on Thesen and the stunning display of Pincushion Protea at Pezula.

A gazillion delays in getting the latest scarf order cleared through customs. Unexpected, frustrating and expensive. A good response to them with only a couple left from the first order. Hopefully the next bunch will arrive before the holiday season.

Ceviche with avo Cote de boeuf and the sweet potato gratin all cooked on the Kamado Jan. Some of the beef was tough Dissapointing.