The sample silk scarves of my ‘Wearable Art’ have arrived. Quality much better than expected and the colour saturation extraordinary. Perhaps a tad too much.
Not sure where the ‘edge’ is between a cycle that allows one to enjoy the waves, sunshine and incredible privilege of being in this part of paradise, and the blood-pumping, muscle straining, ambition to go that slight bit faster that has sweat streaming into eyes. An oblivious focus on numbers. A bit of both??
Sautéed foie-gras. Generally, I find foie gras too rich, however this slightly seared way of serving slices was delicious. As was our dinner at Le Marquis. The calamari tube starter was stunning. I might even get to like the stuff! The house speciality, duck confit lived up to its reputation, even if the cranberry sauce was too much for my diabetic constraints. Remy brought the table a duck breast in Lagrange that I hope finds its way into the menu, as it was outstanding.
Nothing Impressionistic about the top 40 Sanlam Portrait Award exhibition. I actually preferred the other portraits in the gallery to those of the competition. The quality, particularly of the draughtsmanship in the charcoal works was outstanding, and in general the exhibition wasn’t morbid or soul stealing, but rather well executed portraits. I didn’t come away inspired or with new techniques, or radical insights into composition. Grateful that the exhibition has been in Knysna, uplifting portrait painting.
Long narrow canvas (200cmx70cm) for a painting of irises based in a couple of the iris paintings I have done and the wild irises that are flowering along the route we walk Prince. Acrylics, for a minimalist, sketch style that I’m also hoping will work well as a silk scarf painting.
Hot off the easel
Oil on canvas 20cmx20cm
Sautéed Foie Gras Recipie
Sautéeing duck foie gras is not hard to do, but be careful; otherwise, you’ll end up with a puddle of very expensive melted fat.
• 1/2 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined
• Salt and pepper to taste
• 2 tsp canola oil
• 2 tbsp balsamic vinegar
. Special Equipment
• a 10-inch heavy skillet
. After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
. Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
. Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
. Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.