November 5, 2011
working with colour, different mediums, different methods, felt very fragile when completing this. Been a difficult week, last night just wanted to get out some paint and let it happen. Feels in some way like a journey the forest, flickering shades of autumn, the sun dancing on fiery leaves.
Seems I was inspired by my early morning nature walks………now these are the real thing ! Autumn leaves are so beautiful now, deep cherry reds, corals and oranges to deep purples and pinks and yellows
July 31, 2011
May 28, 2011
Not long now and first crop of beetroot will be ripening, sadly not mine but my daugher’s. I do not have my allotment anymore, but Kirsty is kind enough to share the produce she grows.
Here is a recipe I am definitely going to try, just adore the jewel like colour and sweet flavour of cooked beetroots, especially when roasted. If you want to give it a try, the recipes are after these beautiful pics.
- 1 pound beets, cooked and peeled
- 1 garlic clove, crushed
- 2 ounces almonds
- 2 ounces grated parmesan or pecorino cheese
- sea salt
- 1/4 cup plus a tablespoon extra virgin olive oil
Note: If you prefer a sweeter taste, scrub and trim the tops from the beets and roast them in a foil-covered pan at 400ºF/200ºC until fork tender, about 1 hour.
1. Roughly chop the beets and run them in a food processor or blender with the garlic, almonds, grated parmesan and sea salt.
2. With the blender running, gradually add the olive oil. Keep and serve refrigerated.
3. Use beetroot pesto exactly as you would use traditional pesto: over roasted vegetables, with pasta, in risotto, or even better, serve with home-baked rye bread.
Rye Bread (with Sourdough)
For the Sourdough:
- 1/5 cup (1/2 dl) ymer or other soured whole milk product (yogurt must be diluted with water)
- 1 + 1/5 cup (1.5 dl) water
- 1/5 cup (1/2 dl) coarse organic rye flour, freshly ground if possible
- 1 + 1/5 cup (1.5 dl) standard organic rye flour, freshly ground if possible
- 1/5 ounce (5 g) yeast
- 2 tbsp. sea salt
1. Mix all ingredients and leave for 24 hours at room temperature or for five days in the refrigerator.
2. Sourdough will keep for one week in the refrigerator and can be frozen. If the sourdough doesn’t seem active enough, 1/5 to 2/5 ounce (5–10 g) of yeast may be added to the dough on day 1.
For the Rye Bread Dough:
- 1 portion sourdough, approx. 1/2 quart (1/2 litre)
- 1 quart (1 litre) water or dark beer
- 1/2 tbsp. coarse salt (but not first time the sourdough is used)
- approx. 2.5 lb (1.2 kg) organic rye flour (for grainy rye bread, use 50% cut rye grains)
- 1 tbsp. butter in 1/5 cup (1/2 dl) warm water
Day 1: Mix sourdough with water, salt and 1 and 3/4 pounds (750 g) rye flour. Keep 1/2-quart (1/2-litre) dough for the next sourdough, sprinkle with 1/2 tbsp. salt and refrigerate. Put the rest of the rye bread dough in the refrigerator overnight.
Day 2: Mix the rest of the rye flour thoroughly into the dough. Put the dough in a 4.4-lb (2-litre) bread tin, filling it 2/3. Prove for a couple of hours until the dough reaches the top of the tin. Bake at 175°C/350°F for approximately two hours. A meat thermometer inserted in the middle should register at least 98°C/208°F. Brush the loaf with a butter/water mixture and cool on a cooling tray. It tastes best the following day. Rye bread keeps best in the refrigerator.
May 23, 2011
November 25, 2010
May 30, 2010
what an amazing day spent with my friends in deepest sussex. Ali is an artist, and today she passed onto us her amazing skills as a felt maker. Sitting together amongst a riot of colour, pinks and reds, blues and greens, sketch books, paintings, the tools of the trade and from the windows a view of the sussex downs, what inspiring surroundings. We chose our colours and with patient instruction slowly constructed our chosen designs, poured on hot sudsy water and rubbed and rolled the wool into submission, then like magic the fibres all “knit” together into one glowing piece of wool felt cloth. What was really great was sitting n a circle with my friends, rolling and rubbing in the soapy water and all chatting and laughing and sharing our stories, a magical day which I know will inspire some future work……….. Thanks so much Ali.
Please follow the link here to Ali’site www.feltgoodfeltfine.com
February 26, 2010
A number that is uncomfortable for some, for me its what I know. I grew up in a three, mother, father and me until my teenage years; I have many relationships which group in three and it’s comfortable to me.
Why for some is this a threat? A dear friend of mine likened it to a three-legged stool; if one leg were kicked away then the stool would not stand up. And of course there is the triangle of persecutor, victim and rescuer, which can play out. I like to think of this verse in Ecclesiastes spoken by king Solomon “A three-ply cord is not easily severed.”
There is the Holy Trinity, the Three Jewels in Buddhism, in maths it s the first odd prime number and lucky number. Abraham Lincoln said “Of the People, By the People, For the People”. Then there are the Three Graces, The fates, the triple headed Goddesses. Chekov’s famous play the Three Sisters and in sport the Triathlon. The cycle of life, creation, life and death, the three ages of woman maiden, mother, crone. So much of life comes at us in three; it’s a joyous number to me, I like it
Tbis piece of work is a paper cut, scanned and digitally manipulated and of course it in THREE !