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 Adventures

Finally managed to regulate the fire in the Kamado Jan low enough to do a slow cook that didn’t incinerate the food. The ducks, after six hours of cooking, were crisp and succulent, although the recommended temperature of 120 C was still a tad high.

The duck is stuffed with grapefruit and lemons, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. Instead of the cherries, Terry did blueberries in their own juices, which worked a treat. Served with Ceviche-style summer squash and fennel in butter.

Delicious starter, that also looked amazing, of Teriyaki salmon with cauliflower noodles.

‘Unicorn’ a painting of a rhino. Depicting uncertainty and vulnerability Heading for extinction as the scourge of poaching continues to decimate the rhino population.

Birthdays seemingly to merge into each other with care taken by everyone to ensure that my crazy diabetic restrictions were catered for. Burger patties with avo and a scrumptious chocolate mousse at the recently rebuilt Knysna Hollow Estate.

I certainly felt the effects of a tad too much Sarronsberg Shiraz on my run with Craig to East Head, in our scary ‘funky shorts’. The sea freezing. The run, a breather before his birthday and the superb J9 wine cellar.

Busy time in the studio, with paintings heading to their new homes. Amazing that hard earned money is paid for my smearing of paint.

Movement of light recalls impressionist and Seurat-like neo-impressionist landscaping in Trail Through the Woods as Jan Raats magnifies it handsomely with Forest Walk.

https://www.knysnaplettherald.com/News/Article/General/seeing-the-wood-for-the-trees-in-fine-forest-exhibit-201810101153

Diary of an Adventure

Harbour Town Adventures

‘At the Zeitz MOCAA’

Oil on canvas 90cmx60cm.

A random moment. ‘Tell me your story. My name is magic fused with life purpose…” Story telling by Vusumuzi Mpofu amongst the bricks of Kendell Geers’ ‘Hanging Piece’.

Poetry transcending the horror of the hangman’s noose. Red ropes made ordinary by the red of clothing. Bricks, of terror fading into life, with purpose.

One of those evenings when I have managed to break, mess, and destroy. Nothing I can blame on crazy blood sugars. Or even too much wine.

Temperature regulation quite an issue on my Kamado Jan. Once that machine gets hot, it’s kind of impossible to get the temperature down. The monster chicken, while full of flavour was heading towards the charcoal side.

Order placed for the first batch of silk scarves. Time now an issue to finalise designs, sort pricing (exchange rate more erratic than my blood sugars) and get delivery before the holiday season.

Sold. South Sudan. Exhausting.

Stunning cheese cake that is diabetic sensitive. Tasty, and indulgent. A taste sensation amongst the week of amazing food indulgence. Chicken livers (which I don’t eat) at Chef Hirsch. Subtly tangy and perfect with the Newton Johnson Pinot Reserve, as well as the Sauvignon Blanc, Semillon blend. Beef fillet curry at Chef Coreta with a Delheim Vaaldrei Cab Franc that was better than my favourite Raats Cab Franc.

Remarkably privileged to have my painting of the migration ‘On the Plains’, hanging in its new rebuilt home after the fires. Particularly after an evening visiting a home that proudly shows its scars of the fires that tore through Knysna.

Lemon Cheese Cake

This banting friendly lemon cheesecake from Jump on the Bant Wagon, by Nick Charlie Key, R265, (Human & Rousseau), is the ultimate indulgence, without the guilt

INGREDIENTS

For the crust

1 cup almond flour

2T melted butter

3T xylitol

For the filling

680g cream cheese, at room temperature

310ml xylitol

1t vanilla extract

A pinch salt

4 eggs, at room temperature

60ml lemon juice

1T lemon zest

60ml whipping cream

Topping

250ml sour cream

30ml lemon juice

1T lemon zest

4T xylitol

1/2t vanilla extract

Try this dark chocolate cheesecake recipe

METHOD

1. Preheat the oven to 190°C.

2. Prepare a springform cake pan. Put some baking paper over the bottom of the pan

1/3

and snap it into place when you tighten the sides of the pan.

3. Grease the sides and bottom of the pan (and the baking paper) using butter.

4. Mix all the crust ingredients together in a medium-sized mixing bowl. Once it’s a

doughy, crumbly and moist texture, press it into the bottom of the prepared pan.

5. Bake for 10 minutes or until golden brown.

6. Reduce the oven temperature to 170°C.

7. For the filling, beat the cream cheese until it becomes fluffy, making sure to scrape

the sides of the mixing bowl. Add the xylitol, vanilla, salt and two of the eggs. Beat

well, then scrape the sides of the bowl again.

8. Add the remaining two eggs. Beat well and scrape once again. Add the lemon juice,

zest and cream. Beat well, scrape and pour the filling mixture over the pre-baked

crust.

9. Place the springform pan into a bigger pan that has been pre-filled halfway with

boiling water, and then place into the oven to bake for roughly 1 hour. The

cheesecake should still be a little wobbly in the centre when it comes out.

10. While the cheesecake is in the oven, mix all the topping ingredients together in a

mixing bowl.Get the recipe for the cheesecake topped with frilled honey buttered

peaches

11. Remove the cheesecake from the oven, spread the topping evenly over the

cheesecake and then return to the oven for another 10 minutes.

12. Take the cheesecake out of the oven and let it cool. Once at room temperature, pop

it into the fridge for a few hours to chill properly.

Serves 10–12 people

Diary of an Adventure

Harbour Town Adventures

The sample silk scarves of my ‘Wearable Art’ have arrived. Quality much better than expected and the colour saturation extraordinary. Perhaps a tad too much.

Not sure where the ‘edge’ is between a cycle that allows one to enjoy the waves, sunshine and incredible privilege of being in this part of paradise, and the blood-pumping, muscle straining, ambition to go that slight bit faster that has sweat streaming into eyes. An oblivious focus on numbers. A bit of both??

Sautéed foie-gras. Generally, I find foie gras too rich, however this slightly seared way of serving slices was delicious. As was our dinner at Le Marquis. The calamari tube starter was stunning. I might even get to like the stuff! The house speciality, duck confit lived up to its reputation, even if the cranberry sauce was too much for my diabetic constraints. Remy brought the table a duck breast in Lagrange that I hope finds its way into the menu, as it was outstanding.

Nothing Impressionistic about the top 40 Sanlam Portrait Award exhibition. I actually preferred the other portraits in the gallery to those of the competition. The quality, particularly of the draughtsmanship in the charcoal works was outstanding, and in general the exhibition wasn’t morbid or soul stealing, but rather well executed portraits. I didn’t come away inspired or with new techniques, or radical insights into composition. Grateful that the exhibition has been in Knysna, uplifting portrait painting.

Long narrow canvas (200cmx70cm) for a painting of irises based in a couple of the iris paintings I have done and the wild irises that are flowering along the route we walk Prince. Acrylics, for a minimalist, sketch style that I’m also hoping will work well as a silk scarf painting.

Hot off the easel

Oil on canvas 20cmx20cm

Sautéed Foie Gras Recipie

Sautéeing duck foie gras is not hard to do, but be careful; otherwise, you’ll end up with a puddle of very expensive melted fat.

INGREDIENTS

• 1/2 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined

• Salt and pepper to taste

• 2 tsp canola oil

• 2 tbsp balsamic vinegar

. Special Equipment

• a 10-inch heavy skillet

PREPARATION

. After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.

. Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.

. Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.

. Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.

. https://www.epicurious.com/recipes/food/v

Diary of an Adventure

Harbour Town Adventures

Afternoon run in the sunshine along the red brick road next to the estuary. Passed a bunch of picnics, with holiday makers out reading in between watching the waters of the estuary. Sun perfectly positioned. Wind, holding its breath. Immaculate.

On the easel, a horse powers from the canvas. A strong vertical composition, full of youthful exuberance. Kids at play in Nieu-Bethesda.

I can’t paint horses without a reference to Sir Alfred J Munnings. His paintings filled with free brushstrokes and great blobs of paint. Less technique, than his inability to judge distance between canvas and brush as a result of an eye injury that left him blind in one eye. “What are pictures for?” he asked. “To fill a man’s soul with admiration and sheer joy, not to bewilder and daze him.”

‘God’s little creatures’, the Figtree Blue butterfly in the garden at Ouland Royale, our lunch stop with Mum and Jenny on a glorious day. They were happy to accommodate my diabetic eating quirks, modifying their tzatziki lamb dish and adding extra avo at no additional charge! (The dressing was a tad sweetish for my taste) Chef Wilja orchestrates her dishes at the long table in the kitchen, conjuring magical dishes that have quirky twists.

My throat a scratchy mess. Not impressed. Extra grumpy.

Diary of an Adventure

Harbour Town Adventures

Streets full of athletes as the Oyster festival gets underway. Days of sunshine between the storms ensuring challenging conditions without mayhem. Magnificent beach run for the Featherbed trail run. My bum a tad unhappy after the hills.

World peace must contain a distillation of good friends, laughter, the aroma of 3-day ox-tail dinner in the apartment, with a healthy jolt of good jazz and a smidgen of fabulous 3-Graces and Radford-Dale, simmered over the fire and tempered by the rain. Terry’s magic.

‘Angel Shadows and Sunbeams’. Oil on canvas 1,5mx1,0m. Nieu-Bethesda. Shadows from the ‘Owl House’ sculpture garden and the sun motive from the windows in the house woven into a typical street scene of a typical small Karoo town.

An underpainting of Naples Yellow. Peach tones, a mixture of Indian yellow and Quinacridone Rose. Permanent Magenta and Ultramarine Blue, the purple shades with the grey, a mix of Cobalt Blue and Burnt Sienna. Lemon Yellow and Cobalt Blue for the green. Cadmium Yellow medium and Turquoise with a splashes of Raw Sienna and Cerulean Blue.

Hopefully, collectors who receive my paintings from the couriers are as thrilled as I was to get the book I ordered, wrapped in brown paper. ‘84 Charring Cross Road’ special.

Reading the list of Van Gogh’s colour demands from his brother, Theo, a tad intimidating as I wind down my paint supplies. Some of which I have had far too long and I become increasingly concerned that they will become hard and useless. Fabulous Provençal colours that haven’t been used. Scandalous!

‘My dear Theo,

Am obliged to write to you as I’m sending you an order for colours which, if you place it with Tasset & Lhote, rue Fontaine,1 you’ll do well — since they know me — to tell them that I expect a discount at least equivalent to the cost of carriage’


Urgent

10 Silver white large tubes

6 Veronese Green double tubes

3 Lemon chrome yellow

3 No2 chrome yellow double tubes

1 No3 chrome yellow

1 Vermilion double tube

3 Geranium lake, small tube

6 Ordinary lake

3 Prussian Blue

4 Emerald green

Diary of an Adventure

Harbour Town Adventures

Angel shadows and sunbeams, the Nieu Bethesda scene in my head for the canvas in the studio. An underpainting of Naples yellow. The softer tones indicative of the calmness of this small town, with the sculptural elements, and sunbeam floor polish, of the ‘Owl House’ in the shadows.

Yachts and whales at sea on a sparkling day after a run to East Head Cafe. Renoir? My ‘funky pants’ their own craziness.

Marinated crottin served with a glass of Balia Pinot Noir, followed by a chorizo chicken dish with Le Bonheur Prima and a hint of Ile de Pain campagna. Coreta’s menu to distract us from the rugby.

Shaken, bruised, rattled. A bit of blood and mud. Contours, with a touch of single-track through the Forest, to emphasize how unprepared I would be if I was racing in the Oyster Festival. Fortunately, the studio keeping me away from being too silly.

TripAdvisor Review

Excellent artist

*****

‘Visitors to Knysna should not miss visiting this studio on Thesen Island. Truly a great artist and a master at it.’

Diary of an Adventure

Harbour Town Adventures

‘Karoo Skies’, oil on canvas 1,0mx1,5m. Kuilfontein farm. Mesmerising. Startling light. Autumn trees. Brilliant yellows. Huge blue skies. Windmills. Clouds, freeing imagination. Carried with the wind. Dreams.

Dark and chilly for my run. The owl also thought it was a daft idea to be out rather than sitting next to the fire with an espresso.

A year ago, our world went mad. The strong wind carrying a hint of smoke an unpleasant reminder of the chaos caused by the fires.

The first draft of the Vietnam recipe book printed. The colour photos of my paintings and illustrations not the best and there are a gazillion glitches that need sorting. Still, something to work from.

Sweet potato gratin, with a rack of lamb on the Weber grill, served with green beans and asparagus the menu for Terry’s welcome home dinner. Cinnamon, clove, and nutmeg filling the kitchen with the scent of decadent goodness.

Sweet Potato Gratin

Makes 8 servings

◦ 2 cups heavy cream

◦ 1 1/4 teaspoons ground cinnamon

◦ 1/4 teaspoon ground cloves

◦ 1/4 teaspoon freshly grated nutmeg

◦ 4 medium sweet potatoes, peeled and sliced 1/8 inch thick on a mandoline

◦ Kosher salt and freshly ground black pepper

PREPARATION

1. Preheat the oven to 375°F

2. Whisk together the cream, cinnamon, cloves, and nutmeg until smooth.

3. In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.

4. Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minut

Diary of an Adventure

Artists Adventures

The Zeitz MOCAA

See for yourself. All things being equal …

I was expecting the sensational architecture, but not the genius of contrasting raw concrete and polished edges. While the ‘rawness’ of Africa is palatable throughout the museum exhibits, the quality, craftsmanship and creativity of the artists, sensational.

Nothing restful. Death. Mayhem. Despair. Greed. Exploitation. In abundance. Strength, there is. Wisdom? Not sure. Colour, everywhere!

Perhaps, I have spent too long in the Africa where a child soldier holds an automatic weapon in your face, or men are pulled from a vehicle and beaten with rifles, boots and clubs because he is the ‘wrong’ ethnic tribe.

Yet. A woman sits in quiet contemplation in one of the most arresting galleries. Evocative, black and white, photographic portraits by Zanele Muholi – The South African artist and activist.

Loved, the sculpture garden. That spot of magenta inside a rusted pipe. Gazillion reflections in the iconic multifaceted windows. El Loki’s ‘Now and Then’. Nine discs forming the roof of the silos, and floor of the sculpt garden. Covered with his ‘cosmic alphabet’. Amazing.

Lucky enough to stumble across a young performing poet (To the lost??) standing amongst Kendell Greer’s Hanging Piece (consisting of an entire room filled with clay bricks hanging from bright-red ropes, tied noose-style, from the ceiling). Quite brilliant.

Too much for one visit.

See for yourself. All things being equal …

Fleurs de La Motte

Paula van Coller-Louw

Deceptive simplicity that I so admire in Japanese art. Something that in my paintings, I strive to achieve and fail at, miserably.

Compositions crafted by the delicacy of the wild flowers that are the subject of each work. The use of tonal shadow creating sculptural elements from the flowers that resonates with the central sculpture in the gallery.

Captivating.

Clos Malverne

A starter of smoked salmon terrine and orange glazed prawns followed by prawn bisque cream, line fish, salt and pepper calamari, salmon caviar and baby marrow spaghetti.

Dishes that were exquisitely crafted and delicious, with amazing service.

Still, a favorite

Diary of an Adventure

Harbour Town Adventures

Last lighttrack up in the studio. Only a bit of blood involved. Waiting for the new table top for the trestle and the studio will be ready for the Knysna Literary Festival ‘Delicious Word Journey’. Thrilled that the studio will host Sam Cowen for the evening.

Tree trimmed to form a ‘green cloud’ outside the patio. A few stray bits need to be taken down and we can almost start looking at crafting the tree shape.

Quick trip down to Kommetjie. Prince not impressed with the wind noise, or that of passing aircraft. The waves on the beach an added terror. His walks sporadic affairs between bouts of panic. He was much happier to play in Alan’s garden.

We did manage a walk across the park to the Green Room for cappuccino. The Green Room is simply idyllic. A place you want to roll up, put in your pocket and take out every time you want a coffee in a tucked away, laid back, surfers paradise. They have their own craft beer that I was silly enough not to taste, or at least bring away with me. The service is that blend of focused personalized attention and casual forgetfulness. Perfect.

At the other end of the spectrum, lunch at the Steenberg Bistro. Fortunately I wasn’t driving so I could stare at the impressive Norval Foundation Art Gallery nearing completion at the entrance to Steenberg. Fantasmagorical and something to dream about for my paintings.

The Bistro offered crafted dishes of near perfection. Stunningly visual, with the complex flavours we have become used to in Vietnamese food. Delicious. The estate wines on the wine list were hideously expensive, which I don’t understand. Why they should be priced any differently to the tasting room which is part of the same building is both annoying and mystifying.

Battery in my iPhone needed replacing, which was efficiently done at WeFix. Did meant that I managed to loose the data in my diabetic management App. Fortunately the blood glucose tester memory stored the key data, without any notes. Hopefully enough for my visit to the doctor to establish whether I can come off my medication and manage the diabetes through my life