Diary of an Adventure

Harbour Town Adventures

’Iris and Foxgloves’, the latest addition to our wearable art range has arrived in time for Christmas. It’s a high quality, square 90cmx90cm, silk twill scarf with hand-rolled edges, available in limited numbers.
Endless cleaning and sorting of accumulated clutter, I came across a couple of bowls from my days in Afghanistan. Made from Herat blue-glass, they are available as that unique gift from the studio.
Doctor visit to check on my diabetes control. A bunch of blood tests needed to confirm the daily readings, however, it looks like my daily exercise regime and careful eating choices are such that I may be able to reduce my insulin dosage further for a three month trial period. Also hoping that this will reduce the number of times I suffer from the ultra-low blood sugar effects of frozen fingers, headaches and grumpiness. 
The zebra’s in my painting ’Etosha’, (oil on canvas 160cmx80cm) have the lightness that I was looking for, rather than the heavy black and white carthorse they were initially. I mixed Raw Sienna with the Cobalt Blue – Burnt Sienna grey mixture for the zebra stripes, with touches of white so the light moves across the painting.
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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

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

‘Leisure Walk’, a small painting in the series of paintings I’m doing for the Greyton Art Walk. Hijacked by Terry for her desk. ‘Forest Elephant’ the most challenging.
Slow grilled beef short rib, on the Kamado Jan, while tasty,  not fantabulous. Even with the button mushrooms and bacon, Gordon Ramsey assistance. Mistakingly having the short-rib sliced into strips didn’t help,as they cooked too quickly, without any of the anticipated  impressive sauce.
Phantom pass. Crossing the Red Bridge. Shoulder, cracking and popping as it settles into the abuse of off-road riding. Glad for the grading of the roads to reduce the corrugations. Confidence stretched, brakes working hard, on the way down.
Blood sugars struggling to handle the running, cycling and that tad too much wine. Inevitable with the World Cup rugby euphoria at J9, and Craig’s fabulous wine cellar.

Leisure Walk

Acrylic on canvas 20cmx20cm

Diary of an Adventure

Harbour Town Adventures

Small Cape-sugarbird painting and two new scarf designs based on the Irises and Foxgloves and the abstract seascape from Pringle Bay. Hours grappling with the enforced software changes as Apple eliminate third party software.

Buffel’s dune walk, beach and graffiti. Calf muscles a tad unhappy with the soft sand and steps. Not nearly as unhappy as my bum muscles after their first ride back on my mountain bike! Clavicle complaining at the abuse of the short Red-bridge, White-bridge loop through old Belvedere. 
Studio worked well for an intimate dinner at the long-table. Great weather helped.
Howling winds, and patches of rain. Perfect weather for a Boeuf bourguignon. That Julia Child favourite, but using the recipe from Plate that has the beef marinaded overnight and cooked on the bone. Not the prettiest of dishes, it was delicious. Served with a rich sweet-potato gratin and green beans, not forgetting the compulsory crusty bread for the sauce. 221 Cuve from Alvis Drift worked fabulously.
Diary of an Adventure

Harbour Town Adventures

Studio busy with tourists and a new banner up against the black of the building site next door giving some visibility for the studio. 

A small painting of Cape Sugarbird, and two canvases prepared for the Greyton Art Walk next month. I will be painting there for a couple of days and need the canvases dry enough to travel. 

Resupply of paint a tad extreme. Cyan, an unknown ‘primary’ colour. Both in acrylic and oil paint. 

Axe Hill Machado, the Portuguese word for ‘axe’. 35% Souzão, 30% Touriga Nacional plus dashes of Shiraz and Tinta Barocca from Carlitzdorp is big, generous and chewy. Not quite the wine I would have chosen for a hot summer afternoon. However, it pushed the sun into the shadows and with a rich gorgonzola couldn’t be faulted.
Mountain bike back from its service With new cycling shorts to add that extra layer of bum-protection, I’m hoping that my collar-bone won’t protest too much.
Great to see the paddle steamer back at its mooring, after almost submerging earlier in the year. Summer sunsets wouldn’t be the same without the paddle steamer crossing in front of the apartment.
Blood sugars settling back to less scary levels. 
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

‘Etosha Study’

Oil on canvas 45cmx25cm

Greenish, white clay of the ‘Great White Place’. Pale-golden colour of the grasslands against blue skies. The green-grey from Cobalt Blue and burnt Seinna, mixed with Cerulean Blue. The white-grey a mixture of Ultramarine Blue and Burnt Umber. Also the grey mixture I used for the elephant.

Chef Hirsch crafted (another) fabulous dinner. Avo, pea, mint with smoked salmon, blue cheese crème fraîche and capers. Followed by ‘moqueca’, a Brazilian fish stew, served with spinach-cauli noodles and crusty bread for the delicious ‘soup’. Which I did manage to mess down my shirt and trousers. Something I couldn’t even blame on diabetic ‘shakes’, as my sugar levels weren’t totally crazy. Fryers Cove Pinot Noir served with the moqueca.

Owls hooting before dawn. Seagulls screeching in alarm. Gentle rain for my morning jog up the Welbedaght hills. Coucal’s calling encouragement from the bushes

Rump skewers with Smokey béarnaise sauce. Simple. Deliciousness. A green salad of gem-lettuce, avo, parmesan shavings and pine nuts. Added crunchiness. Perfect.

Orthopedic Surgeon happy with how the bones in my clavicle are healing. A complication with a bursa on my elbow that needed draining and is now trapped in a compression sock for three weeks. The cortisone injection a tad painful. Messing with my blood sugars.


Moqueca (Brazilian fish stew)


INGREDIENTS

1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes

1/3 cup (80ml) lime juice

1/4 cup (60ml) olive oil

1 red onion, thinly sliced

1 green capsicum, thinly sliced

1 red capsicum, thinly sliced

3 garlic cloves, finely chopped

2 short red chillies, finely chopped

2 cups (500ml) fish stock

400g can chopped tomatoes

270ml can coconut milk

1 tablespoon virgin coconut oil (see note)

6 large green prawns, peeled (tails intact), deveined

Coriander leaves, to serve

Spinach-cauli noodles, to serve

METHOD

Step 1
Place fish in a large ceramic dish and toss with 2 tablespoons lime juice and 1 teaspoon sea salt. Chill for 30 minutes to marinate.

Step 2
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened.

Step 3
Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened.

Step 4
Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes until slightly reduced.

Step 5
Add prawns, fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked. Stir in the remaining 2 tablespoons lime juice and season to taste.

https://www.taste.c

Diary of an Adventure

Harbour Town Adventures

A couple of small elephant paintings. The rough canvas, acting like ‘wag-‘n-bietjie’ (wait a moment) thorns, gripping my fingers as I tried to create the sketching lines of the painting, to resemble a charcoal drawing. An a usual grey mixture of Ultramarine Blue and Burnt Umber.

Wobbly legs after the trail run through the forest. Thrilled that despite the uneven footing, little additional shoulder discomfort. We did stick to open tracks, mindful that we are into snake and tick season.

Marlene Van Der Westhuizen’s beef stew synchronized with the approaching storm. The inclusion of the five different cuts of beef, marinaded overnight in red wine, olive oil and brandy, and then slow cooked was delicious. Egg plant baked with mozzarella and tomatoes were colourful and tasty. A tad surprising that the Pinot Noir from Newton Johnson Family Vineyards went better with the stew than the Cros Hermitage Shiraz.

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.