Finished my newest painting last night. "Garden picnic" or just tanning. Seeing the model sitting at the lawn, dreaming and waiting for a glass of Gewurztraminer Reserve-Henny from Alsace. The warm sun gives her a perfect golden-brown shade and a lot of Vitamin D3 through the skin exposed to the sunlight. The model loves the sun.
However, because of medication linked to my organ transplantation, I am myself very careful when sitting in the sun. Overexposure to UV-radiation can cause skin cancer either via the direct DNA damage or via the indirect DNA damage mechanism. UVA & UVB have both been implicated in causing DNA damage resulting in cancer. Sun exposure between 10AM and 4PM is most intense and therefore most harmful.
That is why I go for painting based upon photos at the balcony instead of placing my easel at the ground. Maybe that is why the colors also differ from an ordinary or natural photo. Culture is reinventing nature through brain-twisting.
The flowers at the balcony are still beautiful and give me the feeling of Magenta paint-tubes while the orange roses still look lovely and are not very much affected by the heavy rain last week.
These birds are coming to our lawn every morning and I believe they are Stock Pigeons (skogsduer).
I let them live, but previously these birds where hunted and taste almost like Lagopus Here you have a recipe:
Stock pigeons with forest mushrooms and potato purée
Here you get the pure taste of meat.
There is no complex preparation, just salt and pepper and a touch port. Mushrooms and potatoes are what takes most time, but it is not particularly difficult. A properly stock with mustard makes the sauce.
For 2 persons:
4 breast of pigeon
2 tablespoons port
2 teaspoons mustard
a little fresh thyme
100 grams of forest mushrooms
10 grams of dried boletus edulis mushrooms, if you obtain
50 grams butter
Cut potatoes into large pieces and just boil them in light salted water for softening. Press potatoes through a potato press. Cut mushrooms in small pieces and roast them. Add salt and pepper. Smash the dried mushrooms with your hands. Mix fried and dried mushrooms and butter into the mashed potatos. Taste with some herbs, if you prefer.
Roast the meat with salt, pepper and butter in an iron pan, about 1 minute on each side. Put the pan aside, add the port and the thyme and let the meat fry gently till the heat has left the pan. Turn the breasts a couple of times. It takes 4 to 5 minutes.
Use your fingers to feel if the Breasts are done. Add mustard to the dish, and blend it into the stock. Taste. Maybe you need a little more butter ?? probably not.
Have a nice meal, and "Kurre, kurre"