Oil on canvas 100cmx100cm
Beach walk. Or rather, dog play.
Colours of the sea, incredible, with small fish playing in the waves. Gave me the chance to reflect on my seascape painting, and sort a few things with the waves that were bothering me
Thunder driving Prince to distraction. A new ‘hide’ option from Heather that we will look at. For now, my cold, humidity and mozzies, driving my blood sugars wild.
‘Holding the Open Heart’, my painting during lockdown, on Action Ads newspaper, oil paint and canvas, accepted for the George Museum Covid 19 Diary Project, digital archive on the pandemic.
Terry and Aly, on their virtual walk, have reached Assisi. The route (222km) winds it’s way along the Chiascio valley, past the Biscina mountain and through the forests of Assisi.
Pilgrims have been coming to Assisi, Italy since the 13th century to venerate St. Francis, who was born and buried here.
Fortunately, the historic centre of Assisi is small and easily managed on foot. However, sitting high on the Umbrian hills, it’s cobbled streets are steep.
This literally means “drunken hen” — and that’s what it is! Popular in the area around Orvieto, the secret of this dish is soaking a chicken in lots of good Orvieto wine.
I did manage to cut my finger at the start of the cook. The knife, sliding off the chopping board before turning the onions into mush.
I used Fairview ‘Verdelho’, rather than the red wine, as white, or rose, works better in summer temperatures.
Not the prettiest. It was delicious.
Francis of Assisi dancing a holy jig to prove his innocence to the Pope, hiding in a flock of geese is a close second.
1 drunk chicken cut into small cubes
200 gr. mushrooms
A half litre of a full-bodied red wine
2 small glasses of grappa – something the Veneto is very famous for. Many of my uncle’s even add it to their morning coffee!
100 gr bacon.
50 gr of flour
2 teaspoons of olive oil
1 garlic clove
a little parsley
a sprig of rosemary
100 gr butter
salt and pepper to taste.
• Lightly flour the chicken pieces.
• Melt the butter in a frying pan and add the olive oil. Brown the chicken and add the grappa.
• Add the salt, pepper, rosemary and wine. Cover and cook on low heat for a half hour turning the chicken occasionally.
• In a separate pan cook the bacon and cut up onions in a little butter, add the mushrooms, parsley, salt and pepper and cook on a low heat for fifteen minutes mixing often.
• Add the bacon mix to the chicken, mix and continue to cook on a low heat for fifteen minutes – keep covered.