It is ethereal but grounded - it demands attention but also captivates - enveloping you as you stand in front of each uniform square canvas with its seductive textured whites and luminescent heavily brush stroked colors.
Her work is painstakingly precise but achingly flawed - its this human element that gripped me more than anything - the perception of perfection but the reality of the imperfect, the bowed hand drawn lines and such.
On the opening wall were are few words of Martin's - "beauty is the mystery of life. it is not just in the eye. it is in the mind. it is our positive response to life"
Of course I will advocate for using ingredients in the moment, but as you know, sometimes in summer especially, there are just too many materials peaking at exactly the same moment. This recipe is intended to preserve the flavors for a little longer but also prevent anything going to waste.
I have been using the pickled strawberries, and the gorgeous deep pink pickling liquid in a variety of ways. I invite you to create your own flavors with them too.
I have also mixed the strawberries in with some fresh spinach, cold quinoa, almonds, blueberries and herbs for a lovely salad.
Drizzle the liquid over yogurt in the morning or muesli - the color against the white is heavenly - and reminds me of one of Martin's paintings with is stark white background and glowy pink stripes.
675 grams strawberries, washed & hulled
1 cup water
2 tbsp apple cider vinegar
1 tbsp rice wine vinegar
2 tbsp sugar
1/2 tsp salt
3 strips of lemon peal
20 coriander seeds
20 pink peppercorns
3 green cardamom pods, crushed
In a sauce pan over low heat, lightly toast the cardamom, peppercorns and coriander seeds until fragrant (about 2 mins).
Then add the water, vinegars, sugar salt and lemon peel to the pan and bring to a light simmer over medium low heat. Stir until sugar has dissolved and ingredients have combined. Then add strawberries to the pan, hull side down and simmer 2-3 minutes. Remove from heat and let the mixture cool. Place strawberries and liquid into a clean, lidded storage jar and store the refrigerator overnight.
They will keep in the fridge for about 5 days or so.