Martin Lovett Cellist – Amadeus Quartet

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Tony Sargeant has this charming pen and ink with watercolour wash drawing which he bought at auction some time ago hidden among a number of uninteresting prints in a general sale. It brought back very happy memories of hearing the wonderful playing of the Amadeus Quartet in the 1970-80s.

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It is inscribed “Amadeus Quartet in Rehearsal  RFH  1981” with an indistinct monogram (see below)

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The Cellist Martin Lovett is now 91 see below and the last surviving member of this supreme quartet (see detail below). I wonder if he remembers who did this drawing at the Royal Festival Hall in 1981? Perhaps a family member? If anybody reading this has any suggestions or contact with Mr Lovett I would love to hear from him or them  t.sargeant@outlook.com

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Asparagus season in England

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Supper prepared by Anthony J Sargeant in April 2018. English Asparagus with sliced chicken breast, wing and crispy skin with new potatoes. Asparagus is in season and fresh straight from the fields it is so much better than imported asparagus flown from around the world all year long.

Flooding in Shropshire – March 31st 2018

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The previous post showed the same view from a bedroom window of the Shropshire, England, home of Anthony J Sargeant. That photograph showed the landscape following a heavy snowfall which saturated the land when it melted. Then there was heavy rain and the River Corve burst its banks flooding across the water meadows as shown in this photograph.

Snow in Shropshire – March 2018

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Anthony J Sargeant took this photograph from the bedroom window of his Shropshire home at about 18.00 hr on the 18th March 2018. Although the snow did not last long it was quite heavy and saturated the ground as it melted so that when it rained some days later the river burst its banks.

Cauliflower Cheese with Chilli, shards of thin Bacon, and Broccoli florets and stems

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A very tasty supper for Anthony J Sargeant. The ‘anchor’ of the dish of course was the cauliflower cheese (with just a hint of chilli to liven it up), but then topped with thin streaky bacon rashers and served with the freshness of Broccoli florets (but more important still wonderful stem sections.