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
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.
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? ----------------------------------------------------------------- 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!