Oil on Italian linen (35cmx50cm)
Increased the tonal contrast of the painting, strengthening the white areas and saturating some of the black bits. Trying hard not to overwork the painting or loose the spontaneous mark-making.
Came across a painting I didn’t recall doing a few years ago of Wild Peacock (60cmx60cm), our fabulous deli in Stellenbosch. It’s painted in oil on a cotton canvas with coconut palm tree stretchers, which I brought back from Tanzania.
Completed the 14th row of the ‘Lotus’, recycled plastic water bottle butterflies art piece. Another 13 rows needed and 325 butterflies!
After a few rough weeks of trampolining blood sugars, a mild week, with only the occasional craziness. Hands almost steady and eyesight such that I could, even through sweat coated glasses, identify a paradise fly catcher, on our Italian Church cycle through Gouda Pass. Quite splendid.
Didn’t stop me taking a tumble over the tiniest of rocks on our trail run over the Red Bridge on a stunning morning. A bit of blood and dirt with no serious damage.
Tasty gamberiallabusara (prawns in tomato sauce). Didn’t do the ‘crusty bread’ suggestion but it certainly something that should be included.
Citerna (140km)(27km 225m vert 221m dec)
After walking through picturesque country side you are arrive at the peaceful village of Citerna, with its early 14th century church. One of the prettiest villages in Italy, its hilltop position provides sweeping views of the upper Tiber Valley.
Truffles and porcini mushrooms from the forests dominate local dishes. Grilled Chianina beef is often on the menu, as well as pasta sauces from rabbit, duck and vegetables.
Gamberi alla busara
This sublime gamberi alla busara recipe – or prawns in tomato sauce for the uninitiated – is summer in a bowl. Beautiful prawns cooked in a rich cherry tomato sauce, flavoured with garlic and parsley, shows off flavourful, simple Venetian cooking at its best. Serve with plenty of crusty bread to mop up the sauce
- GAMBERI ALLA BUSARA
- 3 tbsp of extra virgin olive oil
- 1 garlic clove, crushed and peeled
- 1kg prawns, medium-sized, deveined
- 1 small onion, golden, peeled and finely chopped
- 60ml of dry white wine
- 700g of cherry tomatoes, finely chopped
- 1 dried chilli, crushed
- fine sea salt
- freshly ground black pepper
- 1 handful of parsley leaves, minced
1Heat the olive oil in a very large skillet set over a medium heat. Add the garlic and fry for a couple of minutes, until fragrant. Stir in the onion and cook until soft and translucent, stirring often so it doesn’t colour2Add the prawns and cook for about two minutes per side, ensuring that they don’t overlap. Pour in the wine, increase the heat to medium-high and allow it to evaporate. Remove the prawns; transfer them to a plate while you carry on with the sauce3Remove the garlic and add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season4Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sautée for about five more minutes, then remove from the heat and sprinkle with parsleyhttps://www.greatitalianchefs.com/recipes/gamberi-alla-busara-recipe