We did a fabulous shoot recently in Camps Bay for BaliBali Fashion Boutique, Cape Town. I’m handling their Social Media PR + Marketing. I think the beaches in Cape Town are gorgeous! We are working on their marketing posters for the Lifestyle Centre in Kloof Street as well as for new brochures + digital advertising. I’ve designed + launched all their social media platforms and our new “Hippi Chic” campaign is looking good! Summer is here! (Please note all these pics are copyright. If you want to use any of these photos, get in touch with me here) Photography by Benji Berman.
An aromatic, slightly piquant spice rub breathes new life into pork chops, but the sweet-sour cherry sauce is what makes this recipe a keeper.
The cherry sauce would be equally delicious served with lamb or duck. A bonus is that the sauce can be prepared while the chops cook, making for a quick weeknight meal.
The spice rub can be made ahead and stored at room temperature for up to 3 months. It’s also great rubbed on lamb or beef.
For the cherry sauce:
1 teaspoon olive oil
1/2 medium shallot, finely chopped
1 cup fresh Bing cherries, pitted and halved
1/3 cup ruby port
1 teaspoon balsamic vinegar
For the pork chops:
2 (1-inch-thick) bone-in pork loin chops
1 1/4 teaspoons kosher salt
1 teaspoon coriander seeds, lightly crushed
3/4 teaspoon ground mustard
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Heat the oven to 400°F and arrange a rack in the middle.
For the cherry sauce:
Heat the oil in a small saucepan over medium heat until shimmering. Add the shallot and season with salt. Cook, stirring occasionally, until softened and golden brown, about 3 minutes.
Stir in the cherries, port, and vinegar and cook until the cherries begin to soften and the port has reduced by half, about 10 minutes. While the sauce reduces, start cooking the pork chops. When the sauce is finished, remove it from the heat and set it aside.
For the pork chops:
Rinse the chops and pat them dry with paper towels. Place the salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture all over the pork chops.
Heat the oil in a large, oven-safe frying pan over medium-high heat until shimmering. Add the chops and cook, undisturbed, until the bottoms are golden brown, about 4 minutes.
Flip the chops over and place the pan in the oven. Bake until the chops are golden brown on the second side and the temperature registers 145°F on an instant-read thermometer inserted into the thickest part of each chop, about 7 to 10 minutes.
Place the chops on warm plates and let them rest 2 to 3 minutes. Spoon the reserved sauce over top and serve.
Lie on your right side with the upper body supported by the right elbow and tricep, which should be flat on the mat at your side. Stack the legs and hip, and bend the knees. Lift the top bent leg, keeping it level, and then lower it. Straighten both legs and let them fall into a small split position (with one leg split over the other). Hover the bottom leg about 1-2 inches from the floor with knees facing forward. Return to starting position to complete one rep.
Do 30-40 reps, then switch sides and repeat.
This V-Position is similar to a ballet plié.
Stand holding the back of a chair with one hand. Place your feet in a V position, toes should be about 4 inches apart and heels stay pressed together. Bend your knees and lift the heels a few inches off the floor. Then, lower your hips until you feel your quads intensely working. Pulse up and down.
10-15 pulses up and down completes 1 set; do 3 sets.
Lie on your back with knees bent and facing up. Plant your heels into the floor and lift the toes toward the shins. Raise the buttocks off the ground until your back forms a straight line from the knees to the shoulders. Hold for 1 second before lowering down.
Repeat for 15 reps.
This squat incorporates dumbbells and works to tone the thighs.
With a 5-pound dumbbell in each hand at your sides, stand with the left foot forward and right foot back in a wide stance. Bend both knees keeping the left knee over your ankle, while lowering the right knee nearly to the floor. Return to standing.
Do 8-10 reps on each side.
Start by standing with feet together. Bend the knees and push the hips back, while making sure the knees stay behind the toes. Lower the thighs until they’re almost parallel with the floor and raise the arms forward and up. Then, rotate the torso to the right side and place the left elbow on the outside of the right knee. Hold for 3 breaths and return to the starting position.
Repeat on the left side to complete one rep; do 3 reps.
Want some tips for your legs? Check out this easy, quick article.
When I was recently up in Durban filming for the Tourism Indaba, I went on an organized media tour. It was incredible seeing townships I would never get to see. If you travel here, make sure you do an organized tour with a legit company. We spent the day touring Durban and surrounding townships where Nelson Mandela began his journey with the ANC. The particular township we went to also happened to be where Ghandi spent his years in South Africa. It’s called the Inanda Heritage Route. We ended off with a gorgeous beachfront party and buffet in true African style! Below is a list of companies who do township tours. It is an unforgettable and heart-warming experience. You won’t be sorry.
Hard alcohol contains no sugar or carbs. Even though it’s made from natural sugars, fruits, grains, sugarcane and berries, those sugars are converted to alcohol during the fermentation and distillation process. Stick with straight alcohol, though. Cocktails and mixed drinks will be full of sugary sodas and fruit juices. Hard alcohol does, however, contain calories, so anyone on a weight loss plan needs to be careful when it comes to alcohol intake.
Vodka is generally made from a grain base, such as rye, wheat or potatoes, and typically has an alcohol content from 35 to 50 percent by volume. Make sure to buy only straight vodka; flavored vodkas will often have sugar added.
Rum is free from added sugar or carbs, is typically made from sugarcane or molasses, and comes in a variety of styles: white rum, amber rum, dark rum, spiced rum and aged rum. Typically, the darker the rum, the older it is. Rums can spend years aging in oak casks. Flavored rums can have sugar added, so make sure to stay away from them. The average rum has an alcohol content of 35 percent by volume.
Gin is made from a grain base and flavored with juniper berries, and has a typical alcohol content of 35 percent by volume. It’s also usually made with citrus botanicals such as lemon, orange, grapefruit or lime peel. Straight gin has no sugar or carbs, but the mixers in popular drinks, such as a gin and tonic, do. Also make sure to avoid sloe gin, which has sugar added.
Whiskey is made from a fermented grain mash, usually of barley, rye, wheat or corn. Depending on where it’s made or what it’s made from, whiskey can be found under different names. None have carbs or sugar added. Most whiskey has an alcohol content of about 40 percent by volume.