Diary of an Adventure

Harbour Town Adventures

Amazing that it’s been four years since we opened the studio on Thesen Harbour Town.
First light. Fabulous cycle through the Forest and up Homtini pass. Legs struggling to turn the pedals on the steep, rough sections. Shoulder complaining at the abuse. Shaking hands not the best for a finger painter
Etosha. Cobalt Blue and Burnt Sienna grey mixture to soften the edges of the animals that felt as they were shouting from the canvas with the darker Ultramarine Blue and Burnt Umber grey. 
Striving for the balance between a line that says so much and detail that kills it.
The perfect end to a summer’s day. Walk and play on the beach with Prince and Ricco before a sunset picnic high up on the Brenton cliffs overlooking the sea. Didn’t expect the mozzies to be out hunting!
I never knew that the best way to store tubes of oil paint in not with the caps up not is it with the tubes on their side. The best way to store artists oil paint is with the caps downward. This way the linseed oil can rise to the top and when you open the tube you get the pigment you need, without the extra liquid. I have some sorting to do!
Thanksgiving dinner at the Worroll’s. Made a diabetic-sensitive chocolate remoulade, with blueberry and thyme juice. 

bûche de Noël


CHOCOLATE YULE LOG

AUTHOR: ANGELA COLEBY


INGREDIENTS

SPONGE

  • 6 eggs separated
  • 1/3 cup 38g coconut flour
  • ½ cup 107g erythritol (or sugar substitute)
  • 1/3 cup 28g cocoa powder, unsweetened
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

FILLING

  • ½ cup 60g heavy/whipped cream, (whipped into stiff peaks)
  • 2 tablespoons cranberry chia jamoptional

TOPPING

  • 4 oz 112g butter unsalted, softened
  • ¼ cup erythritol or sugar substitute
  • 6 oz 168g cream cheese, softened
  • ¼ cup 22g cocoa powder, unsweetened

INSTRUCTIONS

  1. Preheat the oven to 180C/350F degrees.
  2. Grease and line a long rectangle baking tin with parchment paper. My tin is about 8 inches by 12 inches.
  3. Whisk the egg whites until stiff.
  4. In another bowl whisk the egg yolks and erythritol together.
  5. Add the remaining cake ingredients to the egg yolk mixture and combine well.
  6. Fold in the egg whites to the cake mixture.
  7. Spoon into the baking tin and smooth evenly.
  8. Bake for 20 minutes until firm.
  9. Remove from the oven and place a piece of parchment paper over the cake whilst still warm (be careful not to burn yourself!).
  10. Remove the cake from the tin, keeping the parchment paper on the bottom of the tin so that the cake has parchment paper either side of it.
  11. Gently roll the cake from the smaller edge into a swiss roll shape. This will make it easier to unroll and fill later.
  12. Set aside to cool.
  13. Once the cake is cool, gently unroll the cake from the parchment paper and spread with the cranberry chia jam. Add an even layer of the whipped cream.
  14. Gently roll the cake back into the swiss roll shape.
  15. Place in the fridge for at least 30 minutes to help keep its shape.
  16. Make the topping by blending the butter and cream cheese together until smooth.
  17. Add the erythritol and cocoa powder and beat until smooth and blended.
  18. Smoother the topping all over the cake.
  19. Keep in the fridge to firm up the topping.
  20. Eat and enjoy!

RECIPE NOTES

Makes 8 slices

Nutritional Info per slice: 272 Calories, 24g Fat, 8g Protein, 9.6g Total Carbs, 4.3g Fibre, 5.3g Net Carbs

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Diary of an Adventure

Harbour Town Adventures

Beach walk at Sedgefield before a quick stop at the market for blue skies organic salt. Studio busy with holiday tourists and the canvas for the Etosha commission on the easel. An underpainting of two blue-grey mixtures. Ultramarine Blue and Burnt Umber, as well as Cobalt Blue and Burnt Sienna. Dashes of Cerulean Blue adding depth.

Fabulous dinner. J9. Chef Coreta. Amuse-bouche of Chev, melon, Parma ham and dill served with Ghost Corner Bowline. Grilled halloumi, roast tomatoes, on a bed of butter lettuce served with ‘Courageous’, dry land barrel fermented Chenin as the starter and a main of Kingklip, pancetta, Parmesan, dill in a Champagne and cream sauce. a selection of wine that included Colmont MCC, Miss Lucy, Radford Dale Chardonnay,  Driehoek, Oak Valley and Newton Johnson Family Vineyard Pinot Noir. Tarte au Chocolate as a dessert served with Doran Vineyard Shiraz. 

Via’s are hosting my art and painting demonstration as part of the Greyton Art Walk. I have a collection of my small paintings, as well as a few of the silk scarf wearable art range for something different.

‘The Walk the Experience’ gives access to various artists studios and homes, providing insight into working methods, techniques and inspiration.
My early run took me out onto the trails through the hills outside the Village. Taxing in the extreme!
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

Diary of an Adventure

Harbour Town Adventures

‘View to the Heads’ 20cmx20cm

It’s been awhile since I did the 30 paintings in 30 days challenge. Normally a calendar month thing, a middle of the month start doesn’t seem to be too out of place. The focus, the popular 20cmx20cm canvases, which have my fingers in weird contortions. However, I’m happy to let each day dictate what gets painted.

While my visit to Mossel Bay, and the gardens of Protea and Cape Sugarbirds provided the initial inspiration, I’m going to try to produce a series of black and white paintings that mimic charcoal sketches, with hints of colour. The works of Michèle Nigrini my reference point.

Fun movie outing that included a surprisingly good salad lunch at Mugg&Bean, of all places. The glass of wine was generous, and the helping enormous. The movie, ‘Fiela se Kind’, slow and achingly beautiful.

Spinach and Ricotta gnocchi. Diabetic-friendly, and tasty on their own, Scrumptious with a bolognaise sauce. If not what a traditional Italian would associate with gnocchi.

Spinach and Ricotta Gnocchi

Ingredients

2 cups Spinach cooked

1 cup Ricotta cheese

2 Egg yolks beaten

6 tablespoons Parmesan cheese grated

1/2 teaspoon Nutmeg

1/2 teaspoon Salt

1/2 teaspoon Black pepper

Instructions

Preheat the oven to 180C/350F degrees.

Cut the stems off the spinach and cook in a large pan of boiling water for 1 minute. Remove and plunge into a large bowl of ice water to stop the cooking.

Drain the spinach leaves well, and squeeze out any excess water. Chop the leaves very fine.

Put the spinach, Ricotta,Parmesan cheese, egg yolks and seasoning into a bowl. Mix well.

Shape the mixture into balls about the size of walnuts. Or make them gnocchi shaped.

Lightly butter a casserole dish and place the gnocchi in it.

Bake for about 20 minutes.

Serve with your sauce of choice.

Diary of an Adventure

Harbour Town Adventures

‘Irises and Foxgloves 1’

Oil on canvas 76cmx104cm

Stopped fiddling with the first painting of Irises and Foxgloves. Wiped some of the paint from the canvas where it felt too heavy, and darkened some of the edges of the various shapes creating the journey through the composition.

Sounds of Spring while out jogging. Burchell’s Coucal calling from the bushes, and Fish Eagle’s against blue skies. Not that the rain has forgotten us, the wind continually trying to tear the doors from the studio.

A dash up to PE to deliver the painting of the Montagu Wild Garden. Stopped at Brioche for breakfast, which was every bit as good as the recommendation. A pulsating atmosphere that has you feeling as though you are in the heart of the kitchen, surrounded by happy, smiling faces. My shoulder not particularly happy with the five hour road trip and I was glad that Craig was with me to drive.

With the new work Terry has taken on for Madison, our days are starting much earlier, which Prince isn’t that thrilled about.

A serious J9 dinner

Eben Sadie Skerpion (Chenin) served with chili salmon, grilled halumi and spek boom

Grilled rashers with hand selected wild rocket, bocconcini and cherry tomatoes with Eben Sadie Pofadder (Cinsaut) 2015

Grilled fillet steak, sweet potato gratin and green salad with Black Oyster Catcher Triton

Almond and orange diabetic chocolates with Black Forest 2014

Diary of an Adventure

Harbour Town Adventures

Builders, and my shoulder being out of action, turned the patio garden into a sad, neglected, forlorn bunch of pots. Water pond cleaned out. Jasmine balls pruned into shape. Old plants replaced with new herbs. Transformed.

Rowing Boat

Acrylic on canvas 20cmx20cm

In the studio, a canvas for the larger painting of irises and foxgloves. A peach colour underpainting of Indian Yellow and Quinacrine Rose, with touches of Permanent Carmine, in bold sweeps. The blue of the Iris flowers seemingly beyond grasp. In my box of magic paints, Indigo Blue. (Van Dyk Ferrario No. 57) and Mineral Violet Deep (No 47) that touch of inspiration. For the foxgloves, I used a mixture of Alizarin Crimson (Winsor&Newton Artists) and Violet Rose Madder (Ferrario No 48)

Some dishes are surprisingly tasty. Certainly, the Yotam Ottolenghi Eggplant, Lamb and Yogurt Casserole is one such meal. ‘ … noisy yet peaceful, lip-smacking yet warm, simple yet daring.’ The flavours, definitely moreish. Particularly on a chilly evening, with the wind still howling. The heavily wooded Chardonnay from Constantia Uitsig a much better food companion than the young red I had.

With the sunrise, first 10km run after the collar-bone surgery. Nothing too crazy.

Yotam Ottolenghi Eggplant, Lamb and Yogurt Casserole

Yield: 4 to 6 servings

Total time: 2 hours

For the eggplant and lamb mixture:

2 or 3 eggplants (aubergines) (about 1 1/2 pounds/680 grams), cut into 1-inch/3-centimeter cubes

1 pound/450 grams ground lamb (lamb mince)

1 medium onion, halved and thinly sliced

1/2 cup/15 grams fresh oregano leaves, roughly chopped

1/3 cup/80 milliliters olive oil

1/4 cup/65 grams tomato paste

6 garlic cloves, thinly sliced

1 tablespoon ground cinnamon

2 teaspoons ground allspice

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

1 (14-ounce/400-gram) can whole, peeled plum tomatoes with their juices

3 cups/700 milliliters chicken stock

1/3 cup/20 grams roughly chopped flat-leaf parsley

For the topping:

2 cups/450 grams plain Greek yogurt

3 large egg yolks

1 1/2 tablespoons all-purpose (plain) flour

2 garlic cloves, minced

2 lightly packed cups/70 grams finely grated Parmesan

1 cup/100 grams roughly crumbled feta

Scant 1/3 cup/40 grams pine nuts

2 packed tablespoons roughly chopped flat-leaf parsley

1/4 teaspoon red-pepper flakes

1. Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius.

2. Add the eggplant, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1 3/4 teaspoons salt and a good grind of pepper to a 10-by-13-inch/26-by-34-centimeter (or similar) roasting pan (tin) and mix well to combine. Bake until the mixture is well browned, stirring twice throughout and breaking apart the meat with a spoon, 30 to 35 minutes.

3. Remove from the oven and continue to break apart the meat very well (don’t worry if you break apart some of the eggplant, too). Add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the chicken stock and parsley then return to the oven and bake for another 35 minutes, stirring twice throughout, until the sauce is thick and rich and the eggplant is very soft. Remove from the oven and turn the oven temperature up to 475 degrees Fahrenheit/250 degrees Celsius.

4. While the casserole is in the oven, prepare the topping: Whisk together the yogurt, yolks, flour, garlic and half the Parmesan with 1/4 teaspoon salt and a good grind of pepper. Once ready, spoon the yogurt mixture over the lamb and eggplant, gently spreading to cover. Top evenly with the remaining Parmesan, feta, pine nuts, parsley and red-pepper flakes.

5. Bake until golden and bubbling, 15 to 20 minutes. Let cool for about 15 minutes before serving.

And to Drink …

This variation on moussaka calls for a lively red wine that won’t be drowned out by the dish’s assertive flavors. Why not a Greek red, like a xinomavro, if it’s not made in too oaky and tannic a style? Limniona is a rare red grape that’s been resurrected; from a producer like Zafeirakis, it would be ideal. You could try a Montepulciano d’Abruzzo from the Adriatic coast of Italy, or a frappato or Cerasuolo di Vittoria from Sicily. If you happen to have an older Château Musar around, from the Bekaa Valley of Lebanon, this may be an ideal time to serve it. Or, if you want to be bold, why not try one of the new wave of retsinas, Greece’s traditional white infused with pine resin?

Diary of an Adventure

Harbour Town Adventures

‘On the estuary’

50cmx60cm

A small painting of a yacht on the estuary. The reflections in the water the focus of the painting. However, the multiple folds of the sails, entrancing. I used an underpainting of Naples yellow, with an initial painting in acrylics, before finishing the painting in oil.

A different perspective walking through town at the start of the day to start my stint at the Old Jail for the Knysna Arts Society new exhibition ‘Woman’. I had one painting in the exhibition ‘Customs Market’, painted during my time in South Sudan.

A homeless man and his dog walking along the pavement, searching through dustbins for food scraps, an all to familiar sight in our town. What was remarkable was that he picking up litter along the way and placing it in the rubbish bins.

‘Saving Kandinsky’ by Mary Basson is a fabulous read into the world of Gabrielle Münter, Kandinsky’s partner for the years he transformed into abstraction. The notes accompanying her paintings are absorbing and inspirational

Freedom! Ortho happy with the healing progress of my collarbone. No sling required, although no cycling, lifting, or anything that requires power, from the shoulder for another couple of months. Physio not required either, which is fabulous. Sleep, still problematical, with sleep time discomfort, exponential.

Cobwebs dusted from my running shoes, an easy 7km jog through the islands to start the day. The first in eight weeks. Mindful of the one-to-three days between running sessions. My wildly fluctuating blood sugars, a complicating factor.

Chef Hirsh did an amazing Kingklip fish dinner, with bacon, chili, yogurt and lemon. The sauce, fabulous. Fingers sufficing in the absence of bread. A starter of labneh and Thai pesto, zucchini spirals with salmon. Terry did a diabetic-friendly almond ice-cream that was definitely moreish.

Diary of an Adventure

Harbour Town Adventures

‘From my bed’

Acrylic on canvas 20cmx30cm

A small painting of a magical view. Where dreams become entwined with your soul. That moment. A breath. A heart-beat. Perhaps?

Incredible sunny weather, with that hint of chill in the wind, a reminder that winter isn’t finished with us yet. First time in seven weeks that with my shattered collar-bone recovering, I was able to put a T-shirt on! However, any ideas I had that I will soon be back running and cycling, rapidly disappearing over the horizon. Shoulder pain. The reality of longer term recovery.

Transported to new worlds. Aromatic star-anise, Illiciim verum, infused broth. Terry’s Navarin of lamb (navarin d’agneau, a French rich lamb stew) with thick slices of aubergine and quickly fried tomato skins. Forget alchemy, this is magical. The cream infused sauce, scrumptious. Forcing that slice of rye-bread, spiraling my crazy blood sugars.

While Julia Child recommended a Bordeaux, or Beaujolais to accompany Navarin, the 2012 Black Rock, and Grace Land from Craig’s cellar, magnificent.

Amongst the under appreciated gems in our small town are the specialist Hardware stores who cling to survival amidst the onslaught of the maga-shops. That they offer fabulous service, don’t sell you anything extra you don’t need and are far less expensive, should mean they thrive. I certainly appreciated being able to buy two stainless steel bolts and penny washers from Tool and Trade in Queen Street.

Diary of an Adventure

Harbour Town Adventures

A bouquet of blue irises and maroon fox gloves to commemorate the life of my sister, the subject of a small painting. Didn’t quite get the blue-purple of the irises correct, but pleased with the movement in the still-life painting ‘The lines remind me of Kandinsky without becoming completely abstract.’ Kirsten

The Kammado Jan out of hibernation. A hunk of pork loin on the bone, from Chelmsford Farm, simply grilled for three hours with fresh rosemary and blue-organic salt. Crispy skin, tender meat and mouthfuls of yumminess.

Inspired by the paintings of Thomas Baines and his travel sketchbook’s, an elephant in the shelter ‘(protection?) of a large iron wood tree. The trees In the Tuli Block, Botswana – particularly next to the Limpopo River – are magnificent.

Diary of an Adventure

Harbour Town Adventures 

Cauliflower and goats cheese soup, with pumpkin seed juice, as a starter. Crayfish on the Weber, with Lourensford Viognier and strawberries dipped in dark chocolate the menu.

My shoulder not enjoying my painting antics for some reason. Throwing my body around too much? The new collar bone ‘bump’ an ominous sign that all is not as it should be. Ice and meds back in force to tackle a suspected infection.

Mad scramble to bring cushions in, stack fire wood, ensure cupboards have secure stops and doors are locked in anticipation of the storm front howling towards us.

Apparently, dogs who do not show a ‘paw-preference’ are likely to be noise intolerant making them poor candidates for training. Not sure whether this applies to humans but would be a reason I tend to go bonkers with loud noises? More likely, my trampolining blood sugars!