Martin Lovett Cellist – Amadeus Quartet

Standard

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.

IMG_6166

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

IMG_6167

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

IMG_6168

Asparagus season in England

Standard

IMG_6037

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

Standard

IMG_6000

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.

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

Standard

IMG_5956

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 ?

Standard

IMG_5939

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).

South London, 1948 – on the Bromley Road between Bellingham and Downham

Standard

Anthony J Sargeant in a pushchair in 1948 with his mother, brother and grandmother

Anthony J Sargeant aged 4 years is in the push-chair – his brother aged 6 walks alongside with their mother while ‘Nan’ (paternal grandmother) is on the right. At that time in South London there were still trams and the tracks can be seen in the centre of the road. We would go shopping from the Bellingham Council Estate either to Downham, or to Catford – always walking to the shops.

 

Chicken in a Tarragon sauce for supper

Standard

IMG_5928

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

Standard

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

Standard

IMG_5886

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)

Standard

IMG_5873

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.