Last June we were privileged to host an exhibition of wonderful paintings by Maggie O'Brien. We love her work. There are usually a couple of her paintings for sale in The Cook Book, as well as her artist's cards.
If you would like to see more of Maggie's work, she may be contacted at her studio:
The Old Manse, 2 South Place, St Just, TR19 7HL or by phone, 01736 787509
Any Cornish Beach
© Maggie O'Brien
let's go walking,
you and I,
to any Cornish beach
gleaming wetly,
race barefoot
on unmarked sand,
jump pools
throw stones,
build a castle
where we stand,
not caring if the tide
comes in
© David James
FROM RUSSIA WITH LOVE is the title of this month's themed evening meal, though, if other evenings are anything to go by, any of the characters from any of Ian Fleming's books are likely to turn up on Saturday 21 June at 7.30 pm.
If you would like to join us, please ring or email as soon as possible and we will send you an invitation and a menu.
Having a favourite book repaired may seem indulgent, but not to people who love books.
Repairs range from neat mends to a split spine to making a new set of boards; from tipping in a loose page to re-sewing a complete book. Some people want their books restored to look as close to the original as possible, others choose different materials, perhaps leather instead of cloth or marbled end-papers. We always recommend that customers discuss what they would like with Becca Vosper, either in person or on the phone.
Fish
Gut & scale fresh Pilchards, rub with a little olive oil and season inside & out with sea salt & fresh milled black pepper.
Sauce
2 tins of good quality Plum Tomatoes
Basil
Oregano
1 clove of Garlic
1 large White Onion
Seasoning
Method
Sweat one diced white onion and chopped garlic in a little olive oil until soft
Add 2 cans of plum tomatoes with a few sprigs of each herb and bring gently to the boil
Simmer on a low heat for 10 minutes, then blend
Place fish under a very hot grill until just firm in texture
Pour tomato sauce over the fish
Garnish as required with preserved tomatoes and fresh curly parsley
Serve hot with crunchy warm bread & butter
