The Creative Spirit is Forever Young

Tree Line / Snow Angel / My Valentine Flowers

"The heart is what matters most of all."
Kris Kristofferson

Hi Renotta
You are amazing! These pieces are beautiful as is the photography. I'm worried that you will wear yourself out. Perhaps you should stop for the weekends.

I would love to see a short description of the works ie process, material etc.

Thanks so much for your cogging - most of my friends think I'm a little crazy!
I looked up cognition - good word - "the process or act of knowing - perception" - it has an anagram - "incognito". Can you use it in a sentence? I haven't been able to yet. It has relevance to the creative process, which is what I believe keeps us young in spirit. The body may age but the spirit is forever young when you are creating.


Happy Valentines Day - my lovely husband gave me these beautiful Lizzies this morning.
A little philosophy, for the occasion, from Chuck Close, known for his photorealism technique of breaking photographs into a grid and enlarging the contents by hand. I would rather like to have a go at that sometime. Like you, I love my camera - I dabble in photoshop, and have also been known to use that lil ol' healin' tool.


Chuck says " A person's face is a kind of road map of the life they have led" Not so sure I like that part (Photoshop) but his perceptions on marriage are interesting - "Damned if I know what makes a marriage work. I have been married for forty years, and it's not one marriage. By then you've had four or five totally different marriages. You hope you evolve in similar ways, have compatible ways, and that you now have a new reason to be with somebody. But they're going to be different from the previous reasons to be with them."


I admire people who have been married for that long and who have evolved together. Nothing wrong with his creative spirit either. He is wheelchair bound now but still paints with a paintbrush strapped to his hand.

Happy creating.

Love Clara

Couscous Salad with Olives and Toasted Almonds

Hi There
Still on the Moroccan theme - last night's dinner party was delicious. I still have some left overs which will be great for lunch.

Couscous with Almonds and Olives
My authentic Moroccan book tells me that couscous is the most typical national Moroccan dish where the skilfully rolled semolina is the basis of several spicy dishes as well as hot and sweet ones.

Do you know that it is actually rolled semolina which in Morocco, is often done by hand? The grains are rolled literally in the palm of the cook's hand. The cooking process is complicated and time consuming so it is best to stick with the packet variety which is actually precooked.
It should be fine, regular, separate and never sticky. After you have poured the boiling stock over the grain (one cup for one cup of grain) stir once or twice, then set aside for 10 mins so the couscous can absorb the liquid, then fluff up with a fork.

Anything goes with this versatile dish - in a tasty tagine of fish, meat, poultry or vegetables or as a side dish such as the following Couscous Salad with Olives and Almonds. Once you get the idea, you will find your own unique combination but when in doubt throw in some olives, almonds or cashew nuts, preserved lemon and coriander. Pumpkin is another favourite, as are chickpeas, and raisins or sultanas add a touch of sweetness. Saffron is often added for colour and subtle aroma


Couscous Salad with Olives and Toasted Almonds
1 2/3 couscous
Same amount of boiling stock
About 15 black pitted olives
1/4 c flaked almonds, toasted
4 tbsp olive oil
1 tsp lemon juice
Chopped fresh parsley and coriander
Good pinch cumin and cayenne pepper

Prepare couscous as above, blend olive oil and lemon juice, add rest of ingredients.
Serve warm or cold.

Happy rolling! Must be time for the leftovers.
Cheers Clara