Artist Lunch and Open Studio

On Monday I had a Open Studio day and a Artist Lunch. Artist Rachael Lee from Brisbane organised for her and 6 of our art friends to visit my studio in Montville.

 

I set up on the deck outside and planned a Barbeque of  marinated chicken breast, roast Potatoes, brown rice salad, and Garden Salad. My friend Laina made a special Gluten free Coconut cake and the girls brought, homemade biscuits and muffins, Rachael didn't forget the chocolate Sandra brought a dozen fresh eggs from her little hens at home and some of the other girls brought lovely bottles of wine and I even got flowers from Anita. SPOILT!

The wonderful Artist's that came from left and clockwise, Lorraine Emerson, Nadine Sawyer, Anita West, Rachael Lee, Sandra Landolt, Baby Luca, Uta Heideluaf, Chyrs Zantis, Corrine Colombo and my daughter Suki at the front of the Table

We had a look through my studio

My studio: Small Ochre paintings clipped onto dried vine

I took the girls for a walk through the rainforest on the property. Here is Anita and Rachael walking down the driveway.

Our first stop was to see the dam which has a cute bridge and flowering water Lilly's.

I then took them over to see the magnificent flowering pink tree. This is Corrine coming back from the Pink Tree.

Pink Tree

 And here is Nadine walking down the drive way towards the Bamboo Arch.

Thanks Girls! for a lovely day. It was so lovely to see you all again. And a big thankyou to Rachael Lee for organising the day. Rachael suggested that I put the recipe for my Brown Rice Salad on my blog because it's so yummy. This is a 'hand me down' recipe I got through a friend of a friend in Sydney. Our friends own the famous Curly's on the Corner in North Curl Curl, Sydney, it is very popular with the locals. They sell this amazing salad (Brown Rice Salad) which their friend makes. It is one of my absolute favourites.

Brown Rice Salad

Cook a pot of Brown Rice

wash it 3 times in cold water after it has been cooked

add to the rice

a big bunch of finely chopped parsley

1 cup of finely crushed almonds ( crunchy bits, not powder)

then drizzle a dressing made of half half soys sauce and half sesame oil over the rice

mix it all together WaLa! delicious!