Diary of an Adventure

Harbour Town Adventures

‘Princesses for a day’, oil on canvas 60cmx90cm in its new home.

The wonder of cortisone that enabled me to run at times that were maddingly quick. Scary. Blood sugars surging into the stratosphere. For now, sticking with the low insulation dosage, with copious amounts of water and exercise to bring them down into something mangeable.

A small study of a Springbok, the scale of the Etosha commission. If not quite the abstract effect I had in my head. Also managed to get the painting of Hana on Onrus beach finished, before head into Jozie to see my Mum.

Jenny did a delicious diabetic-friendly zucchini noodle and halloumi stroganoff, with a spicy cream sauce, cashews for that bit of crunch, and served with a green salad. A light Italian style wine ‘Bella Vino’ perfect on a warm evening.

Modderfontein hills run with the sunrise glinting off the hurtling Gautrain. A carpet of purple Jacaranda blossoms. My shoulder a tad unhappy with the effort of getting me up the hills to say nothing of my wobbly legs.

The ‘Cornerdeli’ in Modderfontein definitely worth a stop. You do have to get past the tempting pastries that showcase their Portuguese heritage to get to the mouthwatering cheese and charcuterie selection.

Learned that the wax bit of the Parmesan cheese should be included in the food dish and the wax falls a small lump that can be removed while the cheese melts into the dish.

‘Springbok’

Oil on canvas

Advertisements
Diary of an Adventure

Harbour Town Adventures

‘Etosha Study’

Oil on canvas 45cmx25cm

Greenish, white clay of the ‘Great White Place’. Pale-golden colour of the grasslands against blue skies. The green-grey from Cobalt Blue and burnt Seinna, mixed with Cerulean Blue. The white-grey a mixture of Ultramarine Blue and Burnt Umber. Also the grey mixture I used for the elephant.

Chef Hirsch crafted (another) fabulous dinner. Avo, pea, mint with smoked salmon, blue cheese crème fraîche and capers. Followed by ‘moqueca’, a Brazilian fish stew, served with spinach-cauli noodles and crusty bread for the delicious ‘soup’. Which I did manage to mess down my shirt and trousers. Something I couldn’t even blame on diabetic ‘shakes’, as my sugar levels weren’t totally crazy. Fryers Cove Pinot Noir served with the moqueca.

Owls hooting before dawn. Seagulls screeching in alarm. Gentle rain for my morning jog up the Welbedaght hills. Coucal’s calling encouragement from the bushes

Rump skewers with Smokey béarnaise sauce. Simple. Deliciousness. A green salad of gem-lettuce, avo, parmesan shavings and pine nuts. Added crunchiness. Perfect.

Orthopedic Surgeon happy with how the bones in my clavicle are healing. A complication with a bursa on my elbow that needed draining and is now trapped in a compression sock for three weeks. The cortisone injection a tad painful. Messing with my blood sugars.


Moqueca (Brazilian fish stew)


INGREDIENTS

1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes

1/3 cup (80ml) lime juice

1/4 cup (60ml) olive oil

1 red onion, thinly sliced

1 green capsicum, thinly sliced

1 red capsicum, thinly sliced

3 garlic cloves, finely chopped

2 short red chillies, finely chopped

2 cups (500ml) fish stock

400g can chopped tomatoes

270ml can coconut milk

1 tablespoon virgin coconut oil (see note)

6 large green prawns, peeled (tails intact), deveined

Coriander leaves, to serve

Spinach-cauli noodles, to serve

METHOD

Step 1
Place fish in a large ceramic dish and toss with 2 tablespoons lime juice and 1 teaspoon sea salt. Chill for 30 minutes to marinate.

Step 2
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened.

Step 3
Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened.

Step 4
Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes until slightly reduced.

Step 5
Add prawns, fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked. Stir in the remaining 2 tablespoons lime juice and season to taste.

https://www.taste.c