https://www.facebook.com/josh.grierson
Tuesday, May 29, 2012
Joshua Grierson
He is my favourite South African artist. A soul brother from another mother. I've written alot about Josh before, but today I just want to share some pics I've taken. He's busy putting the finishing touches to his album, you can find his music here -
https://www.facebook.com/josh.grierson
https://www.facebook.com/josh.grierson
Hout Bay Market
Thursday, May 24, 2012
Wednesday, May 16, 2012
Wedding Pics - Sarah & Bed, The Foodbarn, Noordhoek
I went to my best mate's wedding on the weekend at the Foodbarn in Noordhoek. It was the best rack of Karoo lamb I have ever tasted. in my life. ever. Franck Dangereux's the chef. I was in food heaven. Thank you guys. I hope to go back there soon. Contact them here for a booking - https://www.facebook.com/pages/The-Foodbarn/116514044172
Photos: Fiona Hare
Monday, May 14, 2012
Sunday in the Greenbelt
I've had 2 perfect Sundays in a row. this is a reminder not to forget.
Last Sunday I went forest hunting with a friend who I haven't seen for a decade.
It was good to connect again. I've missed him.
I then got hauled to Caleb's house for a jam. it was good.
the boys are stretching my musical capabilities far open wide. I'm signing up for guitar lessons with Dave Knowles.
(I'm actually uber excited about this)
This Sunday I was at Caleb's house again and i learnt some 12 bar blues. it rained and we jammed and it felt familiar.
i like the people in that house.
they are becoming family.
These are some pics from my forest walk.
we stumbled upon a hidden small holding in the middle of the forest...
this is where i would like to live.
Last Sunday I went forest hunting with a friend who I haven't seen for a decade.
It was good to connect again. I've missed him.
I then got hauled to Caleb's house for a jam. it was good.
the boys are stretching my musical capabilities far open wide. I'm signing up for guitar lessons with Dave Knowles.
(I'm actually uber excited about this)
This Sunday I was at Caleb's house again and i learnt some 12 bar blues. it rained and we jammed and it felt familiar.
i like the people in that house.
they are becoming family.
These are some pics from my forest walk.
we stumbled upon a hidden small holding in the middle of the forest...
this is where i would like to live.
Friday, May 4, 2012
Soup days
Recipe: The Best Roasted Tomato Soup With Tomato Parmesan Croutons
Serves 4-6
You'll need:
1 kilo of fresh tomatoes
4 garlic cloves (skin on)
2 regular onions
2 tablespoons olive oil
2 teaspoons dried basil
2-4 cups water (depending on how thin/thick you like your soup)
Salt and pepper to taste
8 to 12 large cherry tomatoes
1 teaspoon dried oregano
1 tablespoon grated parmesan
Fresh oregano to garnish
Preheat the oven to 200 degrees. Slice the tomatoes in halves and place them on a baking sheet. Drizzle with 1 tablespoon olive oil. Place the garlic cloves and onion halves on a separate baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Place both baking sheets in the oven and roast the vegetables until soft, about 20 minutes. Remove from the oven and let cool.
Peel the skin off the garlic cloves and place with the rest of the vegetables, in a food processor. Add about 2 cups of water and puree until smooth. Add more water to reach your preferred consistency. Adjust the seasoning with salt and pepper if desired.
For the tomato parmesan croutons:
Turn your oven broiler on high.
Thinly slice the cherry tomatoes (I usually get 3 slices per tomato) and layer on a baking sheet line with parchment paper. Sprinkle evenly with the dried oregano and parmesan. Broil for about 1 minute or until the parmesan starts to get golden brown. Remove from the oven and let cool completely.
To serve, place the soup in a large saucepan and re-heat quickly over medium heat right before serving. Ladle the soup into bowls and garnish with the tomato parmesan croutons. Enjoy!
Serves 4-6
You'll need:
1 kilo of fresh tomatoes
4 garlic cloves (skin on)
2 regular onions
2 tablespoons olive oil
2 teaspoons dried basil
2-4 cups water (depending on how thin/thick you like your soup)
Salt and pepper to taste
8 to 12 large cherry tomatoes
1 teaspoon dried oregano
1 tablespoon grated parmesan
Fresh oregano to garnish
Preheat the oven to 200 degrees. Slice the tomatoes in halves and place them on a baking sheet. Drizzle with 1 tablespoon olive oil. Place the garlic cloves and onion halves on a separate baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Place both baking sheets in the oven and roast the vegetables until soft, about 20 minutes. Remove from the oven and let cool.
Peel the skin off the garlic cloves and place with the rest of the vegetables, in a food processor. Add about 2 cups of water and puree until smooth. Add more water to reach your preferred consistency. Adjust the seasoning with salt and pepper if desired.
For the tomato parmesan croutons:
Turn your oven broiler on high.
Thinly slice the cherry tomatoes (I usually get 3 slices per tomato) and layer on a baking sheet line with parchment paper. Sprinkle evenly with the dried oregano and parmesan. Broil for about 1 minute or until the parmesan starts to get golden brown. Remove from the oven and let cool completely.
To serve, place the soup in a large saucepan and re-heat quickly over medium heat right before serving. Ladle the soup into bowls and garnish with the tomato parmesan croutons. Enjoy!
Photographer Flickr love
A big Inspiration for me is Black & White/ Sepia Photography. Here is a Photographer that inspires me beyond belief. She only shoots self portraits and her gradients are mad!
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