Hi dear Julian and Ruth, I am so proudly so far the high bidder for this gorgeous painting, and wanted also to tell you that I think of you all hearing the Orion with the Phillips, which I just did, AND that I am still hoping to do my Modern Art Cookbook with paintings of food and recipes, and that julian's wonderful works would, I hope (even will, I hope, don't know yet who will publish it) STAR in it, and Clive of course, you all along with Bonnard and Cezanne and those lesser and marginal painters...My agent has the proposal....
A suivre, love now and on and on, Mary Ann
Hello dear Mary Ann, and very dear Boyce of course. Oh, how thrilled and how profoundly jealous too, I am that you are hearing my teacher Tim, and my two spiritual (and name) brothers Dan'l and Todd Phillips play. I remember many long nights with the 'Phillips quartet' (Dan'l and Todd, me and my brother Leo) sight-reading Beethoven and Haydn, in Prussia cove. a very long time ago. I cannot tell you how deeply I miss the those guys
and the 'home' they represent to me. Good luck with the book(s) and really looking forward to seeing you again in these parts soon. xxx
Persimmon (Kaki) Pudding
2 ½ cups persimmon pulp
3 whole eggs, beaten
1 cup white sugar
½ cup brown sugar, packed
1 ¾ cups sweet milk
½ cup melted butter
2 cups flour
½ tsp each of nutmeg, cinnamon, and cloves
½ cup chopped nuts, optional
1 cup coconut, optional
1 large sweet potato, grated, optional
Add sugars, eggs, milk, and melted butter to pulp. Sift dry ingredients together and add to puree. Mix well. Add coconut, nuts, and sweet potato, if desired. Bake in two greased and floured 8" x 11" pans or in one 9" x 13" pan at 350 until straw inserted comes out clean.
Raisins can be added to keep the pudding extra moist.
HARD TO FIND WORDS TO EXPRESS THE BEAUTY OF THIS PAINTING BUT THE WORD 'LUSH'
COMES TO MIND. HOWEVER THAT IS NOT ADEQUETE IT HAS SO MUCH PUNCH AND VITALITY AND YET IS QUIET AND CONTEMPLATIVE. PURE BEAUTY IN PAINT.
8 Comments