We cycled yesterday from Pukinmäki to the Didrischsen Art Museum on Kuusisaari Island to see their Henry Moore exhibition. I had no idea what to expect. I knew the artist's name and had even seen one or two of his pieces up close and not understood what the fuss was about. However yesterday I spent a very pleasant hour examining his works up close and by seeing so many of them together I caught a glimpse of something exciting and interesting in his work. The picture above is of a piece called the Archer or more soberly "3 way piece number 2 LH535". At the Didrischsen they have The Archer (LH536) in white marble and walking around and around it I was able to see all the graceful curves and arches that occupy every facet of the piece and I found myself to be very impressed by it.
The museum itself was interesting but I felt the 8€ entrance price was a little on the steep side.
We cycled home in glorious sunshine and as it was a day off we played in the garden. The boss at gardening and me at learning Finnish. I'm sure it will all pay off one day.
We ate out in the garden using the BBQ again. Taking some inspiration from Moro East (Rob & Rach - thanks for buying us this book, it has been a revelation, it took me some time to get into it because it seemed overly fiddly on first glance but now it seems a little more straightforward and we're enjoying using it for ideas and places to begin) we had put some chicken in a Red wine, olive oil, garlic, thyme and pepper marinade before cycling off to the sculpture exhibition earlier and had decided to cook it with some cous cous. To add a salad to the plate I picked some cut and come again salad leaf from the garden, added a few tomatoes and some salad onion that I then drizzled with olive oil and balsamic vinegar.
To cook the cous cous I used part of my old Trangia set as it seemed like the kind of pot that would be quite happy on the BBQ. I don't want to be limited to just grilling food. I want BBQing to be about cooking complete meals. It shouldn't just be about men burning flesh! The pan worked well and I will be gradually taking frying pans and other paraphenalia out into the garden when it is time to cook outside again.
Now for the chicken;
Once the coals were giving off a nice heat deeply score the chicken & put it on.
Have spare marinade ready to baste regularly to keep it moist.
Cook for somewhere between 15 - 20 minutes turning regularly.
A man who can incinerate food on a BBQ to a carbon crisp is a waste of space - the whole point of the exercise is to cook edible and very tasty food. Fortunately for me the chicken was OK. Phew.
We have some of the marinade left over which we will use to make a gravy for another dish in the next few days.
Waste nothing and enjoy the summer.