EXHIBITION 10 December 2009 - THE PEOPLE

The end of year celebration/exhibition was splendidly hosted at Martin Crossland's home in Newlands. It was a perfect venue and great party.
Thanks Martin and Simone!

THE ART BOX

OCTOBER 2009
Exhibition/sale of students' work.

BASIC HAND TOOLS

Tarte à la tomate

Terrace tomatoes for your tarte. Photo taken from the village of Séguret.

Tomato Pie / La Tarte à la Tomate

1 store-bought pie crust - flakey
2 or 3 tablespoons of Dijon mustard
1 cup of shredded Emmental cheese (or Gruyère)
2 or 3 large tomatoes, sliced

Instructions:
Roll out the store-bought crust (if rollable). Slather mustard* across its surface. Sprinkle cheese over the mustard and set the tomatoes across the top. Add salt, pepper, herbes de Provence and a filet or "swirl" of olive oil to taste. Cook the tomato pie in a 425°F oven for 20 minutes or until smelling delicious. Serves four, salivates eight.
*variation: try tapenade (crushed olive spread) in the place of the mustard.

*bacon bits are good too on this – raw, on top of the mustard

Jeanne's Witoogie

Jeanne did the Kogelberg Cape Nature Trail over Easter weekend.

She was befriended by a witoogie....Cape White Eye.

Resin Workshop

In March Brenda facilitated a couple of resin workshops.

Here's the evidence:

First she found a bug....to preserve for posterity.

2 component resin, acrylic colours - opaque and solid
2 drops hardener to 2.5ml resin
only a miniscule amount of colour required or the resin won't set properlystudents prepared bezels, shapes to hold the resin
colour mixing

layering the resinshapes held down on acetate to prevent flow of resin under the bezel

such a great setting for classes
labour of love
shapes filled with clear or coloured resin
pieces parked in the cupboard to dry dust free - at least 24hrsdrying cupboard
a success story - one of manytop - coloured resin, pieces of silver, clear resin overlayunderside
opaque resin and gold leaf
We would like all your completed resin works shown on this blog - please email a picture to Brenda, or bring the works to class for photographing!!!

Otter Trail MAYONAISE

1 egg

1big t mustard

1 flat t sugar

1T white vinegar

1 clove garlic

Mix together

Slowly add: (I use the hand blender)

1 cup oil

Salt n pepper

Big bunch of basil, or coriander, or any other herb and/or chilli....

Lemon or lime juice to taste

Blend.

Add 1/3 - 1/2 cup yogurt to your taste