‘View to the Heads’ 20cmx20cm
It’s been awhile since I did the 30 paintings in 30 days challenge. Normally a calendar month thing, a middle of the month start doesn’t seem to be too out of place. The focus, the popular 20cmx20cm canvases, which have my fingers in weird contortions. However, I’m happy to let each day dictate what gets painted.
While my visit to Mossel Bay, and the gardens of Protea and Cape Sugarbirds provided the initial inspiration, I’m going to try to produce a series of black and white paintings that mimic charcoal sketches, with hints of colour. The works of Michèle Nigrini my reference point.
Fun movie outing that included a surprisingly good salad lunch at Mugg&Bean, of all places. The glass of wine was generous, and the helping enormous. The movie, ‘Fiela se Kind’, slow and achingly beautiful.
Spinach and Ricotta gnocchi. Diabetic-friendly, and tasty on their own, Scrumptious with a bolognaise sauce. If not what a traditional Italian would associate with gnocchi.
Spinach and Ricotta Gnocchi
2 cups Spinach cooked
1 cup Ricotta cheese
2 Egg yolks beaten
6 tablespoons Parmesan cheese grated
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
1/2 teaspoon Black pepper
Preheat the oven to 180C/350F degrees.
Cut the stems off the spinach and cook in a large pan of boiling water for 1 minute. Remove and plunge into a large bowl of ice water to stop the cooking.
Drain the spinach leaves well, and squeeze out any excess water. Chop the leaves very fine.
Put the spinach, Ricotta,Parmesan cheese, egg yolks and seasoning into a bowl. Mix well.
Shape the mixture into balls about the size of walnuts. Or make them gnocchi shaped.
Lightly butter a casserole dish and place the gnocchi in it.
Bake for about 20 minutes.
Serve with your sauce of choice.