Magenta/ purple/ cerise, playing with colour, roses and beetroots and some other favourite things
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
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.
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. 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:
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.
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