There was a period when almost all of my art was devoted to architectural subjects. This painting, from the late 1980s was intended to pay homage to restored American architecture, and is titled Restored America.
I think a routine has just been established.Once a month Patience and three
of co-workers from WRH&S arrive at La Cuccina Renzulli for a mid-day
repast.The first time they were
here the ladies were smart enough to praise the meal and the cook with
unabashed enthusiasm, and basking in their praise I would have said yes to
twice weekly lunches.Fortunately
their request was a modest monthly lunch date.As busy as I am, and I am a very busy man – busy, busy, busy
– you would think this is a burden for me; it is not.I quickly realized that here was an opportunity to enjoy
pasta and sausage in the middle of the day, a pleasure shared by my guests.I suppose I could serve something other than the food of the gods (at
least my gods), and I probably will, but it won’t be easy.
Let my say that the fact that my wife’s coworkers are three
lovely women has no bearing on any of this
For our first lunch we had the treat of all treats,
Spaghetti with Sunday gravy made with sausage and Chicken.This month we enjoyed Tortellini soup with white beans and
1.Cheese filled Tortellini
2.Great Northern beans (Cannellini or other white
beans can be used)
3.Italian sausage cut into bite size piece
7.Onion and garlic chopped
8.Celery and carrots chopped
9.Dry Basil and Oregano
paste- about 2 tablespoons
pepper flakes - optional
Brown the sausage in oil, remove and set aside.In a large pot heat the olive oil and
butter and add the garlic, onions, carrots, celery, and red pepper flakes, and
cook until soft., about 4-5 minutes.Add the sausage and the tomato paste and mix well and cook for 2-3
minutes before adding the beans, the broth, and the seasoning.Cover and simmer for at least 30
minutes.(Mine simmered for almost
Bring the soup to a boil and add the tortellini, cooking as
directed on the package.
Serve with grated cheese and fresh Ciabatta bread from Kirchhoff's.
Life sometimes makes tough demands on us. Being the tiger that I am, I am willing to go that extra mile to meet those demands.
I spent a lot of time with my sketchbook and camera in Cape May in the late 1970s and early 80s. My favorite place was the Back Harbor area, small and undeveloped and home to funky, interesting places.
Back Harbor Wharf
They were exciting years for me. Every drawing, every sketch was a new adventure, taking me one stop closer to a dream I was almost afraid to dream.
This dish has its origins in Wisconsin. During our week at the whippet nationals in Oconomowoc, our motor home, along with many others, was parked in the resort hotels parking lot. Within walking distance was a small strip mall with several stores, including a rather up-scale looking Good Will store which had a large used book section easily seen from the sidewalk. Of course I had now choice, and went in to check it out. Much to my delight there was a collection of cook books in which I found thee two oversized books, in great condition, priced at $1.75 each.
The Pasta book had a recipe for the Leek-anchovy sauce which I found interesting. I thought it could be improved with the addition of a little wine and tomato paste. I also cooked the vegetables over high heat long enough for them to begin browning, giving a rustic flavor to the meal.
3.Anchovy fillets – 3- finely chopped
4.Leekwhite and light green part thinly sliced
6.Basil fresh or frozen
7.Tomato paste – 1 tablespoon
8.Salt and pepper
Mix the garlic and chopped anchovies with 1 tablespoon of
white wine, then cook in olive oil until the anchovies dissolve.Add the Leek , Zucchini, salt and
pepper, and Basil and cook over high heat, stirring frequently, until the
vegetables begin to brown.Turn
down the heat, add a splash of wine and the tomato paste, mixing thoroughly.
Add the pasta to the sauce, plus pasta water as needed.Drizzle with olive oil and serve with
grated Grana Padonna cheese.
I had a lot of misgivings about this…until I tasted it.It turned out to be a winner.I loved the rustic appearance and
taste, the combination of Leek and Zucchini with the Anchovy base is incredible.
NOTE – for all Anchovy haters – they add a richness to the
flavor without an Anchovy taste.Patience always tells me not to tell our guests when I use Anchovies in
In the few years prior to our move to Paducah, I began creating shadow box constructions, an understandable extension of my interest in model railroading. I ended up making 12 boxes over a period of 4-5 years. As expected, several were based on railroad themes, and many of them were whimsical in nature. Today I am posting the first of a series devoted to celebrating the American entrepreneurial spirit.
I & O Glass works
The Insufferable and Obnoxious Glass Works is one of my favorites, and to fully appreciate it you have to read the signage. It measures approximately 20x26x4", has an open front, and has a light behind the valance.