Diary of an Adventure

Harbour Town Adventures

‘Surfers in the sky’

Oil on canvas 60cmx90vm

Delicate, quick strokes, ethereal, sensitive. My painting for the Sanlam Portrait submission. An emotional journey.

The estuary is still, a reflecting pond for the lights of the town as evening settles into the mist that promises another warm autumn day.

A last glass of Shiraz rescued, while the dishwasher hums. The collection of empty wine bottles consigned to the recycling bag.

Camembert, wrapped in prosciutto, a runny ooze of delicious. Bacon wrapped chicken, with a green salad and roasted tomatoes, a simple dinner with friends that bubbled with joy and laughter. The Lourensford Viognier, definitely the wine pairing star.

Our tranquil world hurtled into the chaos of screaming engines, burning rubber and testosterone. Race weekend, with the Simola Hill Climb.

A haute-cuisine afternoon, where the art of each dish, with its selected wine was a counterfoil for the exquisite art and the light changing across the estuary. Special moments of sumptuousness.

PROSCIUTTO-WRAPPED BAKED CAMEMBERT

Suggested 250g Camembert: Use either Dalewood Wineland Chefs Camembert™ or a Dalewood Traditional Camembert 250g

Ingredients:

6 fresh sage leaves

1 large 250g Camembert

6 large slices prosciutto

12 slices French bread stick (baguette), toasted

Method:

Preheat oven to 180°C.

Line a baking tray with non-stick baking paper.

Arrange 3 sage leaves on top of the Camembert. Place 3 slices of prosciutto over the sage.

Carefully turn the Camembert over and fold in the ends of the prosciutto slices to enclose.

Repeat with the remaining sage and prosciutto to completely enclose the Camembert.

Place the Camembert on the lined tray.

Bake for 15 minutes or until the prosciutto is crisp and the Camembert is soft.

Transfer to a serving platter and serve with the bread.

www.taste.c

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Diary of an Adventure

Harbour Town Adventures

Rose stopped past the studio to see the painting of the Oyster Collectors that I painted from her photograph

Erica’s in purple and pinks between banks of grey salt-bush alongside the paths through the Forest. Enough rain to turn trails into rivers that extra element of fun.

Colours swirling on the canvas for my painting of the Heads. Getting a tad lost in the water of the estuary.

Easter treat damage limitation with a run to the bottom of Phantom Pass. Ile de Pain, hot-cross bun with its apricot jam glaze and icing sugar crust (52grams of carbs) probably wasn’t sensible.

Bunch of people visiting which gave us the opportunity to try a couple of different places in our part of paradise. The late afternoon ferry out to the rebuilt Featherbed restaurant for their forest dinner. The building spectacular, and while the food might not be memorable there was plenty of variety, even for a diabetic.

Parmesan crusted kingklip, with a chilly/butter stuffing at Fatfish, looked amazing and was delicious. No less so than the tempura-prawn salad, with a great selection of wines by-the-glass.

Sold

Oil on canvas 20cmx20cm

Diary of an Adventure

Harbour Town Adventure

Our part of paradise being transformed with building next to us undergoing a massive rebuild. A modern update to what has, to-date, been constrained architecture along strict low-impact guidelines. As with the rebuild of Ile de Pain, the building itself is set to become a destination. A year of chaos and noise ahead!

Not the best, for a sensitive Border Collie.

Stopped playing with the portrait of ‘Ben’, the racehorse. The muscles of the horse a guide for the direction of my finger strokes to add power and breath life into the painting. Constrained by the small 50cmx60cm canvas.

Ben is beautiful mixture of dark brown, gold and red. Indigo (Ferrario No.57) for the iris of the eyes with Mineral Violet Light (Ferrario No.46) highlights. Raw Umber (Ferrario No.76) for the dark brown. Cerulean Blue and Cadmium Orange for that touch of sparkle.

A gap before a world turned crazy. Storms ripping across the estuary. Insides turned to mush on Homtini Pass cycle. Not much time to enjoy the stunning indigenous Forest, as keeping going forward was all consuming.

Small elephant painting sold, and the new silk scarf samples of the dolphins and King Protea have been shipped. While most are already pre-sold, it will be fascinating to see how they have turned out

Diary of an Adventure

Harbour Town Adventures

A series of small paintings of various rowing boats, yachts and fishing boats against the backdrop of the Knysna Heads to replace those that have been sold.

A pleasant lunch under umbrellas, protected from the wind, at the Girls on the Square, in Wilderness, before taking Kirsten to start her long trip back to the States. The wine list takes a bit of time to sort through as it’s interesting and extensive. While many of the dishes aren’t suitable for a diabetic, we shared a bunch of stuff from different parts of the menu. Interesting flavour combinations and delicious.

New Year celebrations in China. The new sample designs from my paintings of the King Protea and dolphins now only expected towards March. A tad frustrating and something I will need to factor into our unpredictable tourist season.

Achilles sort of behaving. Zooty red Kinesiology Tape stripes up my leg that sort of mach my running shirt, holding things together. Bunches of overnight rain making for fresh, beautiful rides through the Forest. A gazillion shades of green between sweat, and mud stained glasses.

From Lucy’s kitchen, roasted nutmeg cauliflower from a Levi Roots cookbook, with a surprise delivered by the addition of chilli powder. Served with Filet Au Poivre (the bacon tied with nifty silicon ties) and oodles of wine. Mouthwatering

Diary of an Adventure

Harbour Town Adventures

Beach walk with wild seas to soothe battered souls. The graveside committal for Dad, simple and sensitive. He rests, overlooking the golf course and across Montagu.

The Kalkveld Lounge at Zandvliet. Stylish, comfortable, fabulous wines and a tasty cheese and charcuterie platter (the olives were frighteningly salty), with a view to the arched gables of the Cape Dutch Homestead. There is not much to criticize. Particularly, with the excellent service from Leslie, the Lounge Manager.

The gallery space, carved from long buried concrete wine tanks creates a heightened sense of anticipation. The discovery of the amazing. Confined, intimate contact with the artworks.

Marsanne, France. ‘French Door’, a small, acrylic and charcoal on 300gram paper SOLD, amongst a bunch of paintings and scarves on a busy week in the studio. The ‘Pushing out the oars’, scarf sold out.

Our introduction to the trendy ‘Poke’ (pronounced POH-keh), one of the main dishes in Hawaiian cuisine. Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish — usually tuna — which is then tossed over rice and topped with vegetables and umami-packed sauces.

Clare did tuna and salmon, with black rice (carb clever noodles for me), carrots, peas, mushrooms, peppers, onion flakes, spring onion, avocado, pineapple and toasted sesame seeds. A light cerviche of lime and soya for the tuna and salmon bits. Tasty and colourful on a fabulous summer evening. (Photo credit: Craig Smith)

Summer. Haviananas. Cracked heels. A diabetic nightmare. Particularly for one who hates shoes anyway.

French Door

Acrylic and charcoal on paper

Diary of an Adventure

Harbour Town Adventures

New Year

Beach play before a day of bubbles and laughter. The ‘pizza’ base getting better. A humongous number of empty bottles, probably adding to the, somewhat, bizarre decision to hold an e-bike Challenge up Phantom Pass. With the proceeds to Animal Welfare, a more than expected bunch trundled up the pass. The Challenge, somewhat lost in the enjoyment of a fabulous day to be out riding in paradise.

Rain bringing holiday makers into the studio. Humbling, and thrilling to have paintings heading to new homes in Oslo, Rome and London. The silk scarves, a popular option.

Backup hard-drive crash. The gazillions of photos from our travels, which I use as reference sources for my paintings, the major loss. Perhaps a data-recovery company can retrieve them? Or perhaps. It’s one of those. Clean-slate. New-year. Start-afresh. Moments.

Friday market. A Cheloist that touch of amazing with the last of the daylight and the storm moving in.

Diabetic Sensitive ‘Pizza’ Recipe

Ingredients

170 grams grated mozzarella cheese

1 tbsp butter

½ cup fine almond flour

¼ cup coconut flour

1 tsp baking powder

¼ tsp salt

1 large egg

Instructions

• Preheat the oven to 375°F (190°C).

• Line a baking sheet with parchment paper or a silicone liner. Lightly grease the liner.

• In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together. Remove from heat and add almond flour, coconut flour, baking powder, and salt.

• Add the egg and stir everything together until a cohesive dough forms. Use a rubber spatula to really knead it up against the sides of the pan. It may still contain some streaks of cheese.

• Transfer to the prepared pan and knead a few more times until uniform. If your dough is very sticky, work in another tablespoon or two of almond flour. Cover the dough with another piece of parchment and roll out to a 12-inch (30 cm) circle.

• Spread olive oil, salt and herbs over the dough before putting in the oven to co

Diary of an Adventure

Harbour Town Adventures

‘Come-Along’

Oil on canvas 76cmx104cm

The latest painting in my ‘Humanising the Homeless’ series of portraits. Peter and his constant companion, ‘come-along’. He is rough sleeping street dog, so I used the crumpled finger ends of the gloves to produce a rough texture for his fur. His eyes, full of his ‘Yoda’ like wisdom. The magical Monaco Madder colour adding depth and richness to the painting.

Amazing that strangers are stopping Peter in the street to ask him if he is the man in the portrait bring painted by the ‘finger-painter’!

Terry’s Terrine de campagne and an impromptu dinner with friends. Scrupdellicious. A memorable evening. Fortunately, that one extra glass of red wine, rye bread with the terrine, followed by bûche de Noël didn’t blow my blood sugar out of the water.

Beach play with Prince and Rico. The pure joy of summer madness.

Slow jog to test my bothersome Achilles. Nothing seemingly problematical, other than legs that were still a tad wobbly after their ride through the forest to the Italian church.

A simplification of Heston’s roast chicken in brine. Slow cooked (4 hours @ 90 degrees), after it had sat overnight in brine. A melted butter topping during the cooking. I struggled to keep the temperature of the Kamado Jan that low and took the chicken off after 3 hours, basting it every 40 minutes or so. Succulent, tasty and definitely morish. The only downside, being that you eat far more than you would normally eat!

https://tenplay.com.au/channel-ten/masterchef/recipes/heston-s-roast-chicken

Town buzzing with holiday makers. The seasonal traffic chaos eased by traffic officers at the major intersections, with their white gloves doing Michael Jackson type impersonations.

Diary of an Adventure

Harbour Town Adventures

Seven Passes road to Wilderness makes for a fabulous 75km morning ride. Twisting down through the gorges, the light filtered through the indigenous Forest. Didn’t see any elephants, although that could have been due to the sweat staining my glasses. Legs finished. Bum, complaining.

Flava restaurant the meeting point for the support crew that assembled the bits of cyclists, gear and bicycles for the trip home. Despite being confronted by a hord of hungry, dirty cyclists, our food was amazing, and the cappuccino perfect.

Quick trip to see Lesa and Mark in Kommetjie.

Harbour House at the Waterfront. The menu, for a diabetic, a list of impossible, delicious sounding food. Settled on the starters as they had the most manageable, but still exotic, options. The Seafood Stack with salmon tartare, crushed avo, tomato bits, prawn tempura and caviar with pea shoots tasted as amazing as it looked. Spicy grilled calamari with olives, lemon and capers a tad less exciting.

Walk out to the wreck of the Kakopo, which ran aground on Long Beach in May 1900 en route from New Zealand to Cape Town. It mistook Chapman’s Peak for Cape Point in poor visibility. Lots of warning signs about muggings. The beach, stunning.

The pizza quest that is tasty, diabetic friendly and can be done in the Kamado Jan. A tad more challenging than the holy-grail. A galette recipe the inspiration for a trial dinner. Tasty. The fire too hot. Cooked too long. Still, much better than any commercial alternative we have experienced. Definitely, to be repeated!

Just in time for Christmas, the new silk scarves arrived. Orders couriered to their new homes and the studio display, luxuriantly decadent.

Low-carb spinach mushroom galette

Have you ever made pizza dough out of mozzarella cheese? Made famous by the people behind the Fathead movie, it really is quite revolutionary. Try your hand at my magic mozzarella dough and make this spinach mushroom galette. You won’t regret it!

Ingredients

Crust

• 170 grams grated mozzarella cheese

• 1 tbsp butter

• ½ cup fine almond flour

• ¼ cup coconut flour

• 1 tsp baking powder

• ½ tsp garlic powder

• ¼ tsp salt

• 1 large egg

Filling

• 3 oz. cream cheese, softened

• 1 garlic clove, finely minced

• salt and pepper

• 8 oz. frozen spinach, thawed and drained

• 2 oz. mushrooms, sliced

• 2 oz. grated mozzarella cheese

• 1 oz. grated parmesan cheese

• 1 large egg yolk, lightly beaten

Nutrition

by Carolyn Ketchum (Recipe, Photo)

.RecipesAppetizersLow-carb spinach mushroom galette

Instructions

Crust

1. Preheat the oven to 375°F (190°C).

2. Line a baking sheet with parchment paper or a silicone liner. Lightly grease the liner.

3. In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together. Remove from heat and add almond flour, coconut flour, baking powder, garlic powder and salt.

4. Add the egg and stir everything together until a cohesive dough forms. Use a rubber spatula to really knead it up against the sides of the pan. It may still contain some streaks of cheese.

5. Transfer to the prepared pan and knead a few more times until uniform. If your dough is very sticky, work in another tablespoon or two of almond flour. Cover the dough with another piece of parchment and roll out to a 12-inch (30 cm) circle.

Filling

1. Spread the dough with the softened cream cheese, leaving a 2-inch (5 cm) border around the outside. Sprinkle with the garlic and salt and pepper.

2. Squeeze as much moisture as possible from the spinach and layer over the cream cheese, then add a layer of mushrooms. Sprinkle with the grated cheeses.

3. Fold the edges of the crust over the filling and brush with the beaten egg yolk. Bake the galette for 25 to 30 minutes, until the crust is golden brown and the cheese is melted.

4. Remove and let cool 10 minutes before serving.

Carolyn’s tips and tricks

Because the cheese creates a flexible dough that stretches like pizza dough, it’s useful for so many other things. Consider it for stromboli, calzones, and even sweet pastries. It can be rolled out thinly and used for crackers or even pie crusts.

I modified the basic Fathead dough, which is just simply grated cheese, cream cheese, almond flour, and an egg, to be a little sturdier. A combination of almond flour and coconut flour means it holds up better and doesn’t spread as much during baking. A little baking powder gives it a bit more of a rise, and some garlic powder gives it a great savory flavor.

A galette is tart or a pie that isn’t baked in a pan, but formed by hand with the crust folded partway over the fillings. Fathead dough makes a perfect galette crust because of its flexibility. This savory galette is filled with mushrooms, spinach, and cheese and makes a nice alternative to meat based keto recipes. It can be the whole meal or served as a side dish or appetizer. It

Diary of an Adventure

Harbour Town Adventures

The panorama outside the window shifts daily with visiting yacht arrivals and departures. Fleur de Passion of the The Ocean Mapping Expedition, our new neighbour on the estuary.(http://www.omexpedition.ch/index.php/en/)

King Protea on the easel. Small canvases as I sort different approaches from the crazy, to the abstract.

Doing my best to look after my Achilles that thankfully has eased after a painful few days. My running shoes growing mould and my bicycle rusty as a coffee walk the extent of my activities. This does mean, with all the fabulous food and wine I have enjoyed with visiting friends that my new, super slick, high vis cycling top has a distinct ‘silk-worm’ snugness!

Silk scarf craziness as the borders seem to have changed with the file transfer of the updated images to the manufacturer. The option of including a tag that indicates that the scarves are 100% silk, and a card the tells the story of the painting, to be considered. Even for the glamorous French woman who was so thrilled with her scarf that she wore it out from the studio to dinner.

Lunch menu on the Kamado Jan. Herb crusted rack of lamb, with roasted cauliflower in browned butter. Grilled aubergine and Caprese salad. Radfordale Chardonnay. Piekenierskloof Grenache with the Colmant MCC Rose, the star. A starter of Courgette Bellini with cream cheese and salmon.

A second night of storms. The rain welcome. If not by the tourists who are having their expected sun filled holiday turned to mush.

For Prince, it’s a frightening time of noise in an energy charged atmosphere. Compounded by the storm driven high seas of the full moon. Hence, disturbed nights that have me a tad grumpy.

Roasted Cauliflower with Brown Butter

• 1 cauliflower

• 1 tablespoon canola oil

• 3 ounces/80 grams butter, at room temperature or softened

• kosher salt

1. Preheat your oven to 220˚C.

2. Cut the stem off the cauliflower as close to the base as possible and remove any leaves. Rub oil all over the cauliflower.

3. Put the cauliflower in an oven-proof skillet. Slide the pan into the oven and roast the cauliflower for 45 minutes. Remove it from the oven and smear the soft butter over the surface. Sprinkle with a four-finger pinch of salt. Roast the cauliflower for another 30 to 45 minutes, basting it several times with the butter, which will have browned. The cauliflower in the picture has about 15 more minutes of roasting. It’s done when you can insert a paring knife into it and feel no resistence. It should be completely tender.

4. delicious thing to do with the browned butter: whisk in lemon juice, minced anchovies, and whatever chopped herb you prefer

Diary of an Adventure

Harbour Town Adventures

Air reverberating with the sounds of helicopters heading to the fire front, the news that one of my collectors homes had burnt down. 3 generations of memories lost, and my paintings.

Blood sugars suddenly trampolining all over the place (7.8 mmol/L -3.8 mmol/L) after a month of being stable. Averaging 6.0 mmol/L with a standard deviation of 0,7. Diabetic carbs at 23grams, well within the 50 gram range. Particularly noticeable an hour after exercise, with cycling creating the biggest swings. Dehydration with the onset of warmer weather?

‘A Pair of Kings’. A small painting of the King Protea on the studio table that reminded me of Van Gogh’s ‘Still Life with Two Sunflowers’ painted in Paris, 1887.

After the contortions to create the small works my shoulders and hands are straining with the demands of covering the large surface for my painting of dolphins. The rough canvas blistering fingers already a tad sensitive from not concentrating when changing hot braai grids on the Kamado Jan for the slow cooked fillet.

The Forest. Full of magic. Roses of every hue, perfuming the world. Ghost tendrils. Air plants in the setting sun. Timeless laughter with excellent wine and an exquisite dinner under a star filled sky. Woodcutters Cottages, another gem in our part of paradise.