Monday, September 19, 2011

Beautiful camera bag

I wish I had one of these. The 1940's inspired satchel from ONA is amazing!

Mussels with cream, garlic and parsley

Cook yourself a restaurant-style dish in six simple steps – a splash of dry white wine, cider or even beer gives this dish an extra kick.


Preparation method

  1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
  2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
  3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
  4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
  5. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
  6. Spoon into four large warmed bowls and serve with lots of crusty bread.

This weekend away

This weekend I went to a friend's cabin in the mountains. It was spectacular. we braaied, and potjied and skottelled our hearts out. we played guitar and sang. my friend tammy even made us a huge pot of fresh mussels with white wine and cream. on a gas cannister, in the middle of nowhere. Tammy you are my hero. Xx

Friday, September 9, 2011


as you can see i'm feeling smitten. i guess i'll just go with it.


Isn't this the perfect breakfast? Happy Spring. Happy weekend.


Wowowow. i've been busy. i have: travelled to Tulbagh, experienced the Spring National Arts Festival, photographed Arno Carstens and Albert Frost up close, travelled to Knysna, stayed at the St James 5 star luxury hotel on the lakes, hiked Featherbed Nature Reserve, and started recording an album. total excitement.