Straight lines not the easiest with my fingers. I did contemplate using a marker pen, but decided the sharp edges from it would be too big a contrast with the rest of the painting. More than normal shakes in my right arm after the bicycle crash that broke my clavicle make painting a tad difficult. However, for the graffiti piece of the painting, it worked perfectly.
Lockdown games in the apartment to keep a frustrated Border Collie from going nuts. A picnic in the car park behind the studio. Irrigation system for the clivias installed. Another on the to-do list.
I did need YouTube on how to use the mop efficiently for cleaning the apartment!
Tried the mask thing. Uncomfortable, most definitely. The worst, my glasses kept misting up! Buff, which isn’t being used for cycling, a better option.
Keto bagels with cream cheese and smoked salmon our breakfast treat. As with any of the almond flour and cheese alternative ‘pastry’ dishes, a tad heavy. Still delicious.
Our submission to the Birthday Braai Challenge. Crispy Charlesford Farm rolled pork belly with charred baby leeks, and sweet pepper baby-leaf salad with creamy mustard dressing in a jar. The wine pairing, Lourensford viognier 2015. We also had Esona chardonnay 2016 and Raats dolomite cab franc 2014, with none of the wines disappointing.
The air holds it breath, after the howling winds. Huge moon and owls above the studio. Spectacular sunsets. Which with lock-down extended, the wine stock comes into question.
Crispy on the outside, soft on the inside. Easy and delicious seedy bagels, just waiting for you to add your favourite fillings.
- 7 oz. mozzarella cheese
- 1 oz. cream cheese
- 1½ cups almond flour
- 2 tsp baking powder
- 1 eggTopping
- 2 tsp flaxseed
- 1 tsp sesame seeds
- ½ tsp sea salt
- ¼ tsp poppy seeds
- 1 egg
- Preheat the oven to 430℉ (220℃) and line a large baking tray with parchment paper.
- Place the mozzarella and cream cheese in a medium, microwave safe bowl and microwave on high for 1 minute. Remove and stir. Repeat in 30 second bursts until the cheese has melted and can be easily combined.
- In a separate bowl, whisk together the almond flour and baking powder, until well combined. Add the egg and almond flour mix, to the melted cheese. Mix well until a smooth dough forms. Kneading it on a non-stick surface, helps with this process!
- Divide the dough into as many parts as portions in the recipe, and form into bun shapes. Place on your lined baking tray.
- Use your thumb, or the handle of a wooden spoon, to push a hole through the center of each bun and then shape it further until you have bagel shapes.
- Place the seeds and seasoning for the topping mix into a small bowl and give it a quick stir to combine.
- Crack the second egg into a bowl and beat until combined.
- Brush the top of each bagel liberally with the beaten egg and then sprinkle with your topping mixture.
- Bake in the oven for 15 minutes.