A Lemon

by Beverley Harper Tinsley

Buy the Original Painting

Price

$25

Dimensions

4.250 x 3.250 inches

Title

A Lemon

Artist

Beverley Harper Tinsley

Medium

Painting - Watercolor And Graphite

Description

Ahh, the scent of lemons perfuming the breeze on a hike through the Cinque Terre, in Italy. A trip I'll never forget. The delightful happy yellow rind. The refreshing, tart addition to many a Mediterranean meal. I do so love lemons! This little original painting is perfectly proportioned to ornament some small niche in your kitchen, dining room or home bar, and perfectly priced to keep you withn your budget while warming ssome small space in your house and heart, with a sunshiny, flavorful and tart bit of yellow.
*****
Sometimes life interferes with painting, and time passes, a few days or weeks go by and I tend to feel, fairly or not, like I am starting all over again. When this happens, I find, it is best to start up again with something simple and humble, while I regain confidence and remember who I am as an artist. Today was such a day, and for my fresh start, I chose this lemon, which had escaped my dutch oven only a few days ago, in one of the last meals of 2013.
*****
What a meal it was! Lemon and Garlic Roast Chicken, using The Barefoot Contessa, or Ina Garten's flawless recipe, and with the addition of golden potatoes and a side of brussels sprouts, arugula salad and a little wine, or a lot.....
Well, what more can I say? I hope you enjoy my painting, this bright and shining new year, and a great meal. Here is the recipe, courtesy of
http://www.foodnetwork.com/recipes/ina-garten/lemon-and-garlic-roast-chicken-recipe/index.html
Ingredients
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-and-garlic-roast-chicken-recipe/index.html?oc=linkback

Uploaded

January 3rd, 2014

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