A Tree

‘All theory, dear friend, is gray, but the golden tree of life springs ever green.’

- Goethe

Where Were You?

“Where were you when I laid the foundations of the earth?
Tell Me, if you have understanding.
 Who determined its measurements?
Surely you know!
Or who stretched the line upon it?
 To what were its foundations fastened?
Or who laid its cornerstone,
 When the morning stars sang together,
And all the sons of God shouted for joy?”

Job 38:4 – 7

Fever . . .

It’s spring fever. That is what the name of it is. And when you’ve got it, you want – oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so!

- Mark Twain

Photo found here.

 

Auction

Chaim Soutine (1893 – 1943)

Le Petit Patissier

Estimated value: $16,000,000 – $22,000,000

Marc Chagall (1887 – 1985)

Les Trois Acrobates

Estimated value: $6,000,000 – $9,000,000

Alfred Sisley (1839 – 1899)

Printemps a Veneux

Estimated Value: $2,000,000 – $3,000,000

Pierre-Auguste Renoir (1841 – 1919)

Confidence

Estimated Value: $2,500,000 – $3,500,000

An auction coming up in May at Christie’s in New York.  These are some of my favorites.

View all lots here.

Well Said

Now I have another reason to like Verdi other than his music!

 

‘Magnolia Bugs no. 6672′

 

 

 

 

 

I thought that these were darling; found them here.

‘There are always flowers for those that want to see them.’ – Henri Matisse

Have a lovely weekend!

Ingredients

I love good food and I so love to prepare good food.  I will not say that I am a good cook but I am learning and may attain that status someday.  My wonderful mother is always so lovely and willing to let me try new things.  I thought that I would quickly share something that I have learned.  It is very obvious that to make a wonderful dish you must have the very best of ingredients.  As I cook more and more I have found a few ingredients – seven to be exact – that are not only essential to a good dish, but with which you can make almost anything taste good.  I thought that I would share these:

Salt, pepper, olive oil, butter, lemons, garlic, and onions.

You can dress every meat and vegetable that I have run across with these ingredients:  vegetables sauteed in butter with a little onion or garlic, chicken breasts rubbed with olive oil, freshly squeezed lemon juice, salt, and pepper before cooking (or grilling) . . .  The list goes on.  Olive oil and butter are also delicious on a thick slice of a good crusty loaf of bread.  Of course with regards to olive oil, make sure that you have the very best extra virgin cold pressed oil.

About lemons: I personally love Meyer lemons – they are almost sweet.  We have a beautiful Meyer lemon tree in our dining room that has many little baby lemons all over it.  I can not wait for them to ripen!

As I mentioned above, I am just beginning to cook and am thus very inexperienced.  If you have any helpful hints or other ingredients that you can not cook without, please let me know!  I always love to learn new things.

Still life by Helen Simmonds, found here.