Check out the brilliant @hamish.macaulay interview from @artcanorg Posted @withrepost • @artcanorg Today's #marchmeetthemaker
is the fabulous Hamish Macaulay @hamish.macaulay who currently has work in our Elevate Exhibition at @theshardlondon! He's also exhibiting at @royspeopleartfair
in London next month. Good luck Hamish!
1. How did you get started as an artist🎨.
I was artistic as a child, but came from a long line of accountants, so becoming an artist was not what was intended for me by my parents. After winning some art prizes at secondary school (and my art teacher convincing my parents) I was allowed to continue down the design and arts trajectory 🎨.
2. What themes does your work focus on🎨.
I am a printmaker/painter with a background in design, so my work is very graphic. I tend to focus on the horizon, whether it be landscape, seascape or abstraction. A lot of my work involves the semi-perminance of architecture and its relationship with the landscape 🎨.
3. What is your favourite artwork
Tough question to ask an artist. I'm a massive fan of Gerhard Richter, Mark Rothko, Ralph Hotere and Gordon Walters, but couldn't choose just one favourite 🎨.
4. What is the best advice you have been given or that you would give to other artists An artist friend told me that I should "find my tribe – don't change your work to fit in or suit somebody else." I think it is important to create work that truly reflects you, and then you will be happy creating and evolving.
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Chicken Salad, perfect for summer body
Marinade for chicken: ¼ c chicken broth, 1 T olive oil, 2 T lime juice, ½ tsp. Garlic powder, ¼ tsp. pepper
Ingredients: 2 boneless, skinless chicken breasts, ½ c walnuts, roasted in the oven, feta cheese crumbles (amount is to taste), ½ large yellow pepper, diced, ¼ red onion, diced, 6 c romaine lettuce, cut into bite-sized pieces, 2 c baby spinach, 3 oranges, peeled and diced
Honey Orange Vinaigrette Dressing: ¼ c vinegar (I like using white vinegar or white wine vinegar. Raspberry vinegar or raspberry balsamic vinegar would also be good.), ¼ c olive oil, ¼ c honey, ⅛ tsp. salt, ⅛ tsp pepper, 2 T freshly squeezed orange juice
Preparation: Marinate garlic powder, pepper, chicken broth, lime juice and chicken in oil. Grill it according to instructions or cook it in a covered skillet until it's soft. While you are waiting for chicken to be ready roast walnuts in a 360 degrees for 6-8 minutes. Prepare lettuce and spinach in one big bowl. Put diced peppers, onions, and oranges on top. On that put cooked walnuts. Thinly slice grilled chicken and lay across the top. To make the Honey Orange Vinaigrette, combine the oil, honey, and vinegar into a container or cruet. Add salt, pepper, and orange juice. Shake until will mixed. Drizzle over salad and enjoy!
#salad #chickensalad #recipes #chickenrecipes #food #healthy #healthyrecipes #diet #nutrition #musttry #easytomake #walnut #orange #lettuce #vegetables #meat #summer #spring #breakfast #lunch #dinner
Bonne journée les Gloutons !
Vous nous demandez souvent ce que nous mettons dans notre crème de courge pour le bagel Chèvre Miel. Voici la recette secrète : de la courge, de la courge et de la courge (avec un soupçon d’huile d’olives) ;) Pour la goûter, rendez-vous ce midi devant l'école Merkure Business School au 384 avenue du Club Hippique à Aix de 11h à 14h.
N’oubliez pas que vous pouvez commander votre menu avant 12h en nous envoyant un texto au 06 34 32 33 23 avec votre nom et l'horaire.
A tout à l'heure !