Gotye

Gotye is a Belgian-Australian Artist who I'm loving right now. The track 'Somebody That I used to know' was further boosted by endorsements from well-known celebrities Ashton Kutcher and Lily Allen via Twitter, exposing Gotye's music to their millions of followers. (I guess their's something to be said for networking) The single has gone on to reach 5× Platinum (350,000 units sold) status, peaking at number one on the Australian ARIA Singles Chart, the New Zealand Singles Chart and the Belgian Singles Chart. As you can see he digs animation :)

My friend

My friend Tanya who is sitting all the way over in Holland sent me this message. She knows how I feel. I love that she knows exactly how I feel and can send me something that resonates so deep. Thank you Tan. X

This is the place

This is the place where I share stuff. This is the place where I share things that are meaningful to me. the images that strike my heart, and the things that I want to record/ remember. This is my visual diary. This is my home.

Changing over

The whole idea of Juicing and eating Raw has me thinking about food and the nutrional value of food, now, and say 80 years ago. There is a vast difference in the nutrional value of food grown nowdays, to back thenv when our grandparents were eating it. They were healthier because they were eating 'off the land.' I stopped in at our big supermarket chains, and asked around for Organically grown vegetables, and there were none to speak of (only at Woolworths) I made the decision to buy Organic where possible. It makes sense to try and obtain the highest nutrition that you can from your food when you're juicing.

Wild Organics in Woodstock is the place I went to first. You order on a Tuesday, and pick up on a Wednesday. It's that simple. I've been eating Raw all week and have been feeling good. The green smoothies are my favourite and ridiculously good for you (apple juice, 1/2 a lemon, cup of spinach, banana) as well as the sprouted chickpea, avocado & mung bean salads. My counter looked so colourful when I came home I had to take a photo to show you.

Summer Goals

I found a gorgeous Blog! It's called Summer Goals.

"  we have lots of goals for the summer. they mostly include spending all of our time at the river, having impromptu barbecues, wind-blown hair, and doing crosswords at cafes. we will document our progress here. http://summergoals.tumblr.com "

Gaia food Market

Let me write about something inspiring. Yesterday I went to the Gaia Food Market. (Alphen Hall, Constantia Main Road, on a Sunday) It has a completely different feel to anything else, because all the food is completley Vegan.  Nice hey? So the energy is clean, the food is clean, and the people are really helpful and enthusiastic about eating raw. I met such nice folks, and spent ages talking to Joseph about sprouting in your kitchen. He set me up with my first sprouting kit. Go to Kitchen Garden for more info. I bought the Rawlicious recipe book which I've had my eye on for ages, and made my first banana are raw chocolate smoothie for breakfast this morning. It was delicious! :) I had 3 slices of (raw) pizza for lunch from Earthshine and felt amazing. I really really encourage you to go, it's a nice laid back thing to do on a Sunday.

Where you used to be

Where you used to be, there is a hole in the world, which I find myself constantly walking around in the daytime, and falling in at night.

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.

Ingredients

• 1.75kg/4lb mussels
• 1 garlic clove, finely chopped
• 2 shallots, finely chopped
• 15g/½oz butter
• a bouquet garni of parsley, thyme and bay leaves
• 100ml/3½fl oz dry white wine or cider
• 120ml/4fl oz double cream
• handful of parsley leaves, coarsley chopped
• crusty bread, to serve

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

Smitten

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

Spring

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

September

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.

3 changes

I'm  daydreaming of my bohemian home. i am learning to be genuine with myself. i am running.

To sing or not to sing

This weekend i pushed myself, out of my security and comfort zone, and onto two different stages. the one stage was in a club, Club Voom Voom. i played my tribute to the women singers that i love, called "You are the Greatest" i played on a really beautiful sound system. it was gorgeous to hear my voice and guitar amplified through such beautiful sound. it was really special. and then i played on another completely different stage, opening for The Vans at The Fuzz Box at Kilareny racetrack. i played my own songs that i've written, just a few, i was feeling nervous and hot and not myself, a bit self conscious. but the reception was warm and very friendly. i think the secret is to mix up what people know, with what people don't know in terms of song choice. sometimes a set can feel so great, when you play, and other times you never really get into the swing of it and feeling self conscious on stage. this for me is the worst feeling in the world. i wonder what the secret is? you can be as prepared as you can,and then on the day, 5 minutes before you start, something throws you and your vibe.