Small commissioned painting of a zebra and start made on the portrait of ’The Fisherman’. A painting to replace one of my paintings lost in a house fire.
The zebra still resembling a cart-horse, with none of the ’lightness’ I’m striving to attain. The rich grey, turning everything to a flat mush. Happier with the proportions of the head. Something, at least!
A tad apprehensive about the ride out to Buffels Neck. 70km, and four hours, being at the extreme end of what I can push myself to, while still retaining some control over my blood-sugars. To say nothing of how my shoulder will manage the constant bouncing through the Forest.
The Forest, green and sparkling after the recent rain, with enough overnight to keep the dust down from passing logging trucks. Overcast conditions meant we weren’t fighting the light-dark road surface that makes visibility, already hopeless through sweat-stained glasses, truly frightening when hurtling downhill!
Woolworths, carb-clever, seed-bars at the halfway stop. Not quiet the egg and bacon I had been imagining while out on the ride. Good enough to stop my blood sugars crashing further than the 4,5mmol/L level during the remaining 2 hours of cycling.
Move aside pork-belly. You have been superseded by delicious slow grilled pork shoulder. Simple and a sumptuous.
Two and a half hours at a low heat (140) with the meat, skin side up and rubbed with salt, in a roasting pan with a bottle of white wine (I added a bunch of fresh herbs from the herb pot). It needs to be checked after an hour and a half and add stock/water as needed. Heat the grill to 240 and put the roast, skin side up, under the grill until it’s crisp and golden. (about 35min). Sieve the remaining liquid and serve with the roast.