60 something - Intimate Verrissage – the Art of Being – Strawberries

Sticky pepper honey pumpkin brittle & Strawberries

Jun 27, 2025

BEING

Ok, the trick I’ve found is - I had to stop trying to be me.

Trying is too much hard work. It requires effort, which somehow, even now, seems pointless when the idea is to just beyourself.

Trying to be yourself is a total contradiction.

Well, no – not really – as I was trying to not please everyone, yet still do everything they said. Which obviously is not how you are yourself.

As soon as you edit yourself to fit with another, over time you are distant from your own wishes, desires and motivators.

Every thought I had was balanced with a survival mechanism to fit in, so it’s basically contaminated with shoulds, and having to do a million tiny things first before doing what comes completely naturally.

Oh – those million tiny things may be everyday living to some, but to me they’re terrifying pragmatic steps for my brain.

To many this may seem ridiculous, as they don’t – or are lucky enough not to be – contaminated with this survival characteristic. With ADHD and hyper-awareness, it’s a set that takes some breaking.

The short story is: I’m not trying anymore. I’m just being.

Let’s see how that works out, hey?

INTIMATE AFFAIRS & PAINTED MENUS

So now you know where my head is at, I can tell you about June.

This June I turned 60! (That’s a separate, long story for another note.)

This June, by invitation, I hosted what one could call a series of mini verrissage – intimate viewings of my work – in my gorgeous, brocante-filled, totally restored home in Provence.

All thanks to my magic picture-framing perfectionist man, Derek.

I hosted small groups with my famous Thé du matin (morning tea) – a layered table full of vibrant flavours from the market and totally picturesque tableware.

You know the blue-chipped plates, the heavy beaten silver, the odd and well-ironed linen.

Before the table, there was a petite tour of our three étage maison and a chat about the pains and joys of restoration.

We say restoration as the home is kept authentically old, yet very ergonomically functional – i.e., you can live in it.

No mean feat at all. Derek is master of painful micro-detail that I point out to the voyeur, who assumes everything was always that way.

No. We spent hours looking for those 200-year-old nails and every original tile has had a facelift.

While at the table, with the essence of Provence on their plate, I talk about too many things – art, inspiration, living here, being 60, female desires, and whatnot.

Conversation blooms from such connective discord – and before I know it, I’ve been even more enriched with the acquisition of new friends.

There’s always an ink dip fountain pen menu on the table. These were acquired as trophies by guests.

When there was time, I would paint them as well.

It was decided I should offer prints of the Provence Table Menus. So I will. One day.

STRAWBERRIES

Officially summer doesn’t start till the 21st of June (oh, my birthday).

So the menus were Spring and Summer. Spring here is celebrated with strawberries, asparagus, and artichokes.

My strawberry dish was so well received I promised I’d post the recipe.

Or at least a how to – because it’s so simple you don’t really need one.

The only thing you must do: buy strawberries with flavour.

You’ll need:

A handful of fresh strawberries per person

Prep the strawberries:

Wash them gently
Don’t soak – they’ll go soggy
Dry quickly on paper towel

Make the pumpkin seed honey pepper brittle:

Toast pumpkin seeds in a dry frying pan with a pinch of grey salt
Keep the heat gentle hot and move them around often
They’ll pop slightly and smell lovely – fresh seeds have an aniseed undertone
When just toasted add a generous dash of local raw honey
Grind in some fresh black pepper
The mix will caramelise and turn to toffee in the pan
Take off heat immediately to stop burning, you can keep it in the pan or,
Tip it onto a baking sheet to cool – it will go hard
⚠️ Remember: toffee is ridiculously hot – don’t touch it!

Assemble:

Cut strawberries into chunks, or slices , nothing to small, keep some with tops on, because that tells your brain that this is food
Tumble into small bowls or glasses
Sprinkle with a little bee pollen
Add a sprinkle of fresh black pepper
Drizzle with a little good raw local honey
If you like, add a tiny slice or two of candied cumquat – adds a citrus depth and pays tribute to Apt’s preserved fruit history
Finish with shards of the pumpkin seed brittle – it’s sweet, salty, peppery and crunches beautifully

And you’re done – voilà!

PS:

If the brittle sets in the pan and sticks:
Turn the heat back on gently and it’ll loosen just enough for you to pick it up. Magic.

After a couple of magical birthday parties – at a Châteaux La Gonette with amazing best friends Camy & John Cooney, and Sunday ( tomorrow) on super best friend Robbyn’s terrace that would make you weep – I’m now working on posting new work to my site.

Plus I’m playing with wallpaper, prints, and bringing a range of European T-shirts to your closet.

Needless to say, I have a lot to do. And I’m busy being, so I’ve no idea when it will all be done.

I’ll keep you posted as it appears – probably surprising me more than you with the completion of tasks that I feel are artistic processes of life.

Which translates to: I can’t do deadlines.

Anyway – they’re coming…