-  Art   -  Harbour Town Adventures
keto Crepe Suzette
Crepe Suzette’s (the keto-crepe recipe)

Started a large canvas for an abstract interpretation of the sea. An under painting in acrylic on the raw canvas that begins to define the movement of the piece.

Another few paintings in the Nyathi Series. With another 30 paintings required for the compilation I’m working towards. Having fun with different subjects; Leopard Tortoise, Warthogs, Elephants and Guinea Fowl.

Looking right to check the proximity of an approaching taxi before I crossed the road at the end of a wet run, I caught my foot on a clump of grass at edge of the pavement and went sprawling into the road. Fortunately only a few scrapes and bruises with my glasses surviving the fall. Impressive bandaids on knee and elbow.

Buffs dog walk on a gorgeous early summer day. Even the waves didn’t feel like making much of an effort, and two Border Collies took full advantage to head out into the sea.

Blood Sugars a tad crazy for some reason. The Specialist Diabetic Physician happy with most of the numbers, with a few tweaks – hopefully not major – needed once the pancreas tests are sorted.

At least my cold fingers and toes (blue knees!) are not an indication of a diabetic nerve damage, but rather Raynaud’s phenomenon, which is nothing but a bother.

Delicious Wine Paring dinner at Knysna Hollow, With B Vintners

Methode Ancestrale Sparkling Wine

The Avocado Wasabi Cream, amazing with the Smoked Salmon with Apple, Fennel and Herb Salad with Lime. Paired with Harlem of Hope White blend

Flame-grilled Springbok Loin Sosaties with Buttermilk Masala Sauce, Mange Tout, Tender/stem Broccoli and preserved Watermelon&Cucumber Sambal, served with Liberte Pinotage

Selection of cheeses from Frynboshoek Cheese Farm served with Lone Wolf Cinsault 2019

Crepe Suzette’s (the keto-crepe recipe), and an orange butter with Cointreau and Cognac. Not sure the orange-butter is better than the orange-cream version?

Here’s what you’ll need:

  • 120g cream cheese
  • 5 eggs
  • Pinch of salt

Orange Butter

  • 1 tablespoon finely grated orange zest
  • 1/3 cup fresh orange juice 
  • 1/4 cup Grand Marnier
  • 2  tablespoons Cognac

In his time Jan has been an electronics, nuclear and power system engineer, a strategist, a humanitarian and an artist. A career path linked by creativity and innovative thinking. Initially trained at the Johannesburg College of Art, Jan has won numerous international awards and has exhibited nationally and internationally. He can be found in his studio ‘Jandreart’ located at Thesen Harbour Town, Knysna.

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