On another dull morning my matinal amble around the garden was again brightened by Jackie’s fresh planting. She has filled the first window box on the front wall with primulas, more of which, in pots, she has placed ready for insertion into the new bed, further built up by Aaron, that was once the compost heap.
Our winter flowering clematis Cirrhosa has developed well over the last five months.
A pale pink camellia has forced its way through the jungle of the abandoned garden next door.
Later, delving into my archives, I travelled back to July 1967 and scanned a batch of colour slides of that date. At that time I was very keen on the work of Bill Brandt, who according to Wikipedia, ‘(born Hermann Wilhelm Brandt, 2 May 1904 – 20 December 1983[1]:14), was a British photographer and photojournalist. Although born in Germany, Brandt moved to England, where he became known for his images of British society for such magazines as Lilliput and Picture Post, later his distorted nudes, portraits of famous artists and landscapes. He is widely considered to be one of the most important British photographers of the 20th century.[1]‘
What intrigued me most was the photographer’s focussing on sections of his models set in the landscape, giving the impression that they were part of it.
With Jackie as my muse, and Brandt as my inspiration, I made a series of photographs including knees and elbows.
Back in 1967 I left these images as they were. Brandt worked in black and white. Today, by reducing saturation, increasing contrast, and selecting crops, I had a stab at emulating the master, adding my own touch by using hands and face.
This evening we dined on Jackie’s perfected chicken jafrezi (recipe) and really special fried rice, with minty vegetable samosas. The recipe for the rice is essentially that for the savoury one, with finely chopped omelette mixed in.
My wine was a wonderfully smooth claret, Chateau Gabaron 2012, which came in a hamper from the House of Bruar that Luci and Wolf had sent us for Christmas. Jackie drank her customary Hoegaarden.