Go ahead! Throw the first stone!

Watercolour on Bockingford 300gsm 

Sin is a very liberating thing. It’s a shame we have forgotten it. Just think what might not have happened in the world if we had had a little more respect for personal sins, a little more knowledge of our own, a little less condemnation of everyone else’s. We may have been spared the shame of the stocks in Boston, the Magdalene laundries in Ireland, the penal colonies in Georgia, the back-alley births of so many children of single mothers, the front-page pictures of professional people found drunk in public and, in our own day, the Web pages of sleazy private information released to justify the impeachment of a president.

We love making sinners “stand in front of us.” In public. How else can their sins take attention away from our own?

It isn’t, of course, that there’s no place for accountability. It’s just that there’s no place for condemnation once we face our own sins. The problem is simply that there’s no place for stoning if we are the ones supposed to be pure enough to do it.

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The nameless, the hopeless...

“To name oneself is the first act of both the poet and the revolutionary. When we take away the right to an individual name, we symbolically take away the right to be an individual. Immigration officials did this to refugees; husbands routinely do it to wives.” 

- Erica Jong (American writer and feminist, 1942) 

Coffee and watercolour on tea-stained Bockingford 300gsm – 11″ × 8″ 

For the lost, hopeless and nameless, it might be a good idea to start talking about where you’re going instead of about where you are, and where you’ve been. Because, as you talk about where you are, or about where you’ve been, that’s the signal that you offer—and that’s the signal that everything Universally is responding to. That’s why it feels sometimes like you’re stuck on this spot. You’re not stuck because things are always changing. But if it feels like you’re stuck, it’s because they’re changing to the same thing over and over again.

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Downtown Shopping

To explore your creative side, express yourself,

in depth and knowledge.

There is no need to be quiet.

There is no need to hold back.

A daily practice of sketching and painting gives you a chance to exercise the big three P's - practice, practice, practice!

Watercolour on Bockingford 300gsm - 12" x 8"

The Cape Malay community is an ethnic group or community in South Africa. It derives its name from the present-day Western Cape of South Africa and the people originally from Maritime Southeast Asia, mostly Javanese from modern-day Indonesia, a Dutch colony for several centuries, and Dutch Malacca, which the Dutch held from 1641 - 1824. The community's earliest members were enslaved Javanese transported by the Dutch East India Company. They were followed by slaves from various other Southeast Asian regions, and political dissidents and Muslim religious leaders who opposed the Dutch presence in what is now Indonesia and were sent into exile. Starting in 1654, these resistors were imprisoned or exiled in South Africa by the Dutch East India Company, which founded and used what is now Cape Town as a resupply station for ships traveling between Europe and Asia. They were the group that first introduced Islam to South Africa.
~Info from "Wikipedia": http://en.wikipedia.org/wiki/Cape_Malay ~

I did this from my imagination, starting off with two figures, letting it develop as I went along. Therefore, here the image was the inspiration for the words, whereas, often a song or certain words will be the inspiration for my sketch.

Most of the Malay people (about 166 000) live in the Bo-Kaap at the foot of Signal Hill in Cape Town and some of their recipes are world-renowned as "traditional South African dishes". Here's a recipe for an age-old favourite :

Bobotie

Bobotie is a sweet curry mince dish set in an egg custard traditionally served on yellow rice, but is delicious with Basmati too.

Ingredients:
Oil
1 slice of white bread soaked in milk
2 onions, chopped finely
2 t crushed garlic
500g topside mince
15 ml curry powder
2 ml salt
2T Chutney
2T brown vinegar
2T Worcester Sauce
2t Turmeric
2T Brown sugar
100 ml sultanas
2 eggs beaten separately
1 cup milk with a pinch of Turmeric

Method:
Heat oven to 180 deg C. Fry onions in oil. Add mince and brown.
Add the curry powder and other spices.
When well browned, remove from the heat.
Mix in the Sultana’s and one beaten egg and the soggy bread.
Spoon into a greased oven dish.
Mix the milk and second egg together.
Pour over the mince mixture.
Arrange some bay leaves on the surface.