The. ‘Flex’ on the large canvas giving me a headache trying to keep the rows and columns straight, as the recycled plastic water bottle butterfly artwork ‘Lotus’ heads towards the midpoint.
Humbling that a collector was so engaged with my art.
‘I am so proud to be an owner of one of your art pieces.’
Rain. Marie Claude’s anchovy dressing for the Caesar salad. Cream, that unacceptable Italian ingredient. Delicious. Rome, Terry’s marathon birthday meal.
Caesar salad, Saltimbocca a Romano (pork rather than veal), keto gnocchi and spinach. Oodles of wine!
Spectacular, wind-free, sunrises for our dog walks around Leisure Island, clocking up the Km, as Terry begins her next Virtual walk. A Culinary Walk through Georgia, guided by ‘The Georgian Feast’ by Dara Goldstein.
Starting in the historic capital, Tbilisi and heading to Kutaisi, an initial 292km.
Bordering Europe, Asia and the Middle East, the region know variously as the Caucasus, or Transcaucasia is one of the most biologically and culturally diverse regions in the world.
Georgian cuisine and wine have evolved through the centuries, having invested wine sometime in the 6th millennium BC.
Marie Claude’s Sauce Caesar
For 6 people
Egg yolk (s): 2 whole
Garlic clove (s): 2 clove (s)
Anchovies marinated in oil: 100 g
Grated Parmigiano Reggiano: 40 g
Sherry vinegar: 5 cl
Olive oil: 10 cl
Whole liquid cream: 30 cl
Espelette pepper: 6 pinch (s)
STEP 1: Peel and chop the garlic. Grate the Parmesan.
2ND STEP Put the egg yolks, anchovies, Espelette pepper and garlic in the blender then mix. Add olive oil and mix again. Then add the vinegar and Parmesan, then mix well. Finish with the cream and mix quickly.
This sauce does not keep for more than a day in the fridge.