This is a slightly different offering:
The illustrations I was working on last year have arrived in Hettie Judah’s new book ‘How to Enter the Art World….after a late start, a first career, illness, raising children, a crisis of confidence, leaving it in disgust’.
You are cordially invited to the launch of How to Enter the Art World…
Wednesday 15th April 7 - 8.30pm, at Queens Park Books, for a drink and signing.
This is a book for anyone interested in how to get started or creep back into The Art World and all those in between. Hettie gives the best advice, heads-up, clear approach and dire warnings that make sense. Follow her guidance and anything is possible!
It has illustrations reflecting the oh-so-varied art world by me. Orange ones with attitude.
After drinks at The Salusbury from 8.30pm
We would love to see you there. Or buy one HERE
Her brilliant misfits chorus remind us what it is really like to be an artist…
‘How to Enter the Art World….after a late start, a first career, illness, raising children, a crisis of confidence, leaving it in disgust’.
I realise that I am going to say this every time I write about food: this is one of my favourite recipes. Basically all the food I cook has to turn me on in some way otherwise I might as well do a boil in the bag (whatever that is.)
There is some food that is just special. Special occasion delights. They may even look like they are hard to make and they taste just plucked from the sea. Scallops are one of my go to birthday treats, I will cook them just for me. I like them pan fried, balancing on pea and mint puree with crispy hot lardons sprinkled over them. Little nuggets of saltiness to contrast to the scallops sweetness.
At Notting Hill Farmers’ market, where I sell Penny and Marcus’s Feltham’s Farm delicious cheese, every other Saturday. There were these plump, luscious scallops glistening temptingly in their shells. As I am a fellow marketeer and a ruthless chatter-upper of all the stallholders, I got to pick 4 of the fattest ones. They were placed carefully in the handsome fishmonger’s cool box. I collected them at 2pm and cycled home with them clinking together.
Scallops grilled with butter, garlic and parsley
That’s it really.
Details: Clean the scallops of any tiny black veins, gently with running cold water.
Cut up one medium sized garlic clove very finely or use a garlic press, if you insist. Melt butter, just and add the garlic and finely chopped parsley. Pour evenly over the four scallops and put under a hot grill for 5 minutes max!!!!
Eat immediately with lots of good bread to soak up that garlic butter.
Only thing I would change is I would buy eight next time not four. My Mum would think they were an extravagance and would have enjoyed them
If you are in the hood - do please come to our launch, it is a massive deal for me. My first book and all, and I am so proud I had the staying power to come up with random, unusual illustration for Hettie’s brilliant book. I feel it was a good pairing, like scallops and garlic butter.
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