Vier Winden (or Four Winds) is the house (now museum) in Jabbeke, Belgium that was lived in by Constant Permeke and his family...
we went for a visit last week.
the house is covered in five-finger ivy or wild woodbine.
and the artist s atelier is left almost entirely as it was when he died in 1952.
the view from his desk out towards the garden
the old stove to keep warm
out into the garden
fleeting images of life... but even stones have their weaknesses
looking back towards the house
it was beautiful. Permeke s work also stands out among his peers, with a kind of vigor and strength that is quite indescribable.
we needed something simple for dinner, something earthy, to reflect on the day.
PUY LENTILS WITH CHORIZO
4 soft chorizo sausages (these are the non-dried ones, mostly used for cooking), cut into bite-sized pieces
2 cups +/- 360 gr) dried Puy lentils, rinsed (these do not have to be pre-soaked)
2 small onions, not too finely chopped
2 cloves of garlic, finely chopped
2 young green celery sticks, chopped
1 liter of chicken stock (i used leftover liquid from cooking mussels the day before)
a teaspoon of pimentón picante or dolce, to taste
2 dried bay leaves, a sprig of thyme, a sprig of rosemary
salt and pepper, to taste
some crème fraîche, to serve, optional
1. fry off the chorizo in some light olive oil until the oil colors red from the spices in the sausage
2. add the chopped onion, garlic and celery. sauté until reasonably soft
3. add the Puy lentils and the chicken stock until just covered (if not add some water)
4. also add the teaspoon of pimentón, if using, and the dried herbs (you could tie these up to make a 'bouquet garni', but it s not about fine dining here)
5. cover and leave to simmer on a low to medium heat for about an hour until the lentils are soft but just holding their shape
6. adjust seasoning
7. serve with a little crème fraîche, if using, and crusty bread to mop up the broth
in memory of my mother, Sam s dad, and all others that paved the way before us.