New paintings and regular art updates.
It’s a particular type, but I can’t remember what it is called. Something like romancero…? Not sure. Anyway I think its spirals are based on fibonacci numbers. You see the same pattern in flower petals or the seeds on a sunflower head. These remind me of fractal patterns and apparently there is computer code you can use to draw patterns like the Mandelbrot set. A attern out of chaotic numbers. Nature is amazing!
Sprouts to go with this evenings meal. I cut the bases off then cut a cross in the bottom of them. I don’t know if that’s what other people do but it seems to let them cook better. I put them on to boil with water from the kettle for about 15 to 20 minutes. I don’t like them over cooked.
I don’t have them very often. Usually just around Christmas and New Year. They are a seasonal vegetable, a winter crop. Some people think they have too strong a flavour and fry them with bacon. I don’t mind them at all. Definitely one of my five a day.
I still feel ill but I was pleased to go to the Art Lunch held at the Etruria Warehouse today.
A lovely lunch was organised by my friend Chris, with mostly vegetarian options. One thing that was really unusual was beetroot hummus. This was made with boiled beetroot and potato with walnuts, all whizzed together with garlic and a bit of vinegar. You could use lemon juice instead.
Sitting in the sun listening to musicians, with a beautiful lunch. Lots of cups of tea. Birthday cake because a friend is due to celebrate his birthday. Plus drawing some of the people who came. It was great fun. Both of us have come home exhausted but I’m glad we went.
X
Experiment.
I used,
4 yellow bell peppers with their tops cut off and de-seeded.
Small amount of lean minced beef (I could have used quorn mince). 600 grams.
1 corgette finely chopped. (after I cooked this I suggest 1/2 instead)
8 baby corn cobs, finely chopped. (after trying this use 4)
1 small onion, finely chopped.
The tops of the yellow peppers, finely chopped.
1 small jar of Bolognese sauce.
A cup of brown rice. (1/2 a cup instead)
Garlic olive oil (or 3 garlic cloves and ordinary olive oil)
Grated cheese
Salt and pepper to taste.
Method,
Fry off the mince and vegetables till softened and cooked.
Boil the rice in water until aldente (cooked but still a bit hard)
Once the meat and veg are cooked add the bolognese sauce and the brown rice.
Spoon the mix into the peppers. Cook them in a gas mark 6 (medium hot) oven for 15 minutes then check and if not cooked put them back in for 5 minutes.
Eat …
Fingers crossed.
Result: very tasty but a bit too much for two! Use less brown rice, half a courgette (zucchini) and 4 baby corn instead. (I’ve altered the amounts in the recipe) the original amounts would do for 3 or 4 people. 
Mallaband-Brown