Posts tagged “autumn colours

October Colours

october 2013 calendar

Hello Friends! 

October, is here with its
wonderful warm colours.
Ochres and ambers have invaded my palette.


Joyous trees frantically dance
to a drifting autumn hail,
sprinkling wispy leaves on street floors
with intense burnt yellows
and dark, deep reds.

Cool afternoons ask for 
socks pulled up to my knees,
with cups of smokey flavoured brews,
and ovens scented with sweet galettes 
of foraged berries and figs.

I hope Autumn, has been as beautiful for you too! 


To download the calendar,
go here for a larger file
and ​right-click to save to your desktop

xx Stella

p.s. I've started something NEW! Because I love painting with food and sculpting 
with cake, as much as much as I do with watercolours and paint.

And if you'd like to... Join me, on Facebook and Instagram too
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On countdowns and shades of Autumn

Tomato and marrow pasta

I've started counting down the light in each day.
And started thinking of days to come when the skies 
turn to beautiful shades of stormy blues and grays
and the leaves in trees, to burnt oranges,
yellows and reds.

I've been thinking of umbrellas
and wet windows,
distorting and merging landscapes.
Transforming surfaces into delicate blurs of fluid paintings.

Of cups of warm tea,
and bowls of hot soup.
Of Autumn markets and marrows,
and pumpkins in various shapes and shades.

But before it all starts,
I'm leaving it behind.
Even if it's not for another month or so,
the countdown has certainly began.

Tomatoes and Marrow

Tomatoes and Marrow

Tomato and marrow pasta

Tomato and marrow pasta

Tomato and marrow pasta close up

Paris show me your Autumn sun,
your contemplative qualities
and your poetic charms...

Where should I go?
What should we eat?
What's not to miss in an Autumn Paris?

Please let me know... What you would do in Paris?

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Marrow and Tomato pasta

Ingredients
4 cloves of garlic, sliced thinly
1/2 red onion, chopped finely
1 cup sliced and cooked marrow
1 cup cherry tomatoes
1 sweet pepper, finely sliced
200 g whole wheat spaghetti
2 spoons olive oil
Salt & pepper
In a deep pan boil water for "cook the spaghetti al dente". Remember to salt the water once boiled.

Gently heat the olive oil in a medium sized pan and soften the finely sliced garlic. 
Add the chopped onion and sweet pepper until soft. 
Stir in halved tomatoes and pre-cooked marrow. Season with salt and pepper.
Saute until cooked and begin to add pasta water (for a silky thickened sauce).
Once spaghetti is cooked, strain and add to pan.
Drizzle with more olive oil and cover abundantly with parmesan. Serve immediately!