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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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.

Hor d’oeuvres ? or Tapas ? – or just a little snack ?

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A lunch time snack prepared by Anthony J Sargeant: Manchego cheese, and Chorizo sausage thinly sliced some cold cooked wild sea trout pieces (right of plate), a few olives and tomato segments, and houmos with an oat cake. Oh yes and in the centre two Polish Potato dumplings with cheese filling (Pierogo Ruski).

Early 20th Century Chinese Carpet in the collection of Anthony J Sargeant

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It may not be to everybody’s taste in terms of the colour palette but this is a very interesting Chinese Carpet from the beginning of the 20th Century. Tony Sargeant bought this in a provincial auction in about 2010. The carpet is notable for the use of traditional Chinese symbols throughout as well as its choice of colour for the field. But the question remains …. having now stopped trading in antiques … how is Anthony J Sargeant to find a place for it in a new home?

Chicken in a Tarragon sauce for supper

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Supper last night, 5th March 2018, for Anthony J Sargeant was chicken breasts in a white tarragon sauce with a few vegetables. It was quite successful – the sauce was very pleasing though the chicken itself, although free range and carefully cooked was less successful (possibly a little over-cooked) – but then the vegetables were good especially the sweet buttery carrots.

Cold Sirloin Steak in thin slices with pan fried tomatoes and crispy double fried chips

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thin cut cold sirloin steak with roasted tomatoes and crispy chips

Anthony J Sargeant had cooked and eaten most of this thick sirloin steak the night before. This meal was the ‘leftovers’ the end piece of the 3 cm thick steak sliced vertically and very thinly into mouthful sized pieces. Served very simply with a few new potatoes and salad.

Ancient Tombstones in a Shropshire Churchyard

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So close together these lichen bedecked tombstones weathered and now indecipherable are so close together that Anthony J Sargeant wondered why. Best friends perhaps two hundred years ago now laid side by side in this corner of a quiet Shropshire churchyard their graves carpeted with snowdrops. Photographed on a cold sunny February day in 2018.

Beef and Kidney Pudding – plated and ready to eat (see previous post)

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Nothing unduly ‘cheffy’ or fine dining about this meal – but Anthony J Sargeant recommends it as delicious honest food for a cold winter night in Britain. The portion of the pudding is one sixth of the cooked pudding shown in the previous post and you can see the luscious juices generated by the long steaming process. It is served here with green cabbage and potato and celeriac mash.