LETTING GO OF OLD FRIENDS

Some of them have been with me for over 40 years; most of them were acquired twenty to thirty years ago. I'm referring of course to the books which have been both inspirational and instructional as I worked to create a second career for myself. They have served me well, but it is time to move on, especially since space is no longer as unlimited as it once was. About half of the books I've used frequently, a quarter of them were used occasionally, and the remainder rarely or not at all. I have never hesitated in acquiring a book or a journal that I thought would help me become a better artist. The books reflect my early interest in architecture and have served as references and resources for my work, as well as providing instruction in architectural drawing and rendering.

I will be holding a book sale in my gallery and studio this weekend with everything priced "to go". ($1.00 to $5.00) Wish me well.

1-9…pasta with leftover pork loin and vegetables

The secret to the success of tonight’s dinner was the marinade I used in last night’s feast of roasted pork loin and vegetables.

The marinade:

Olive oil, Coarsely chopped sun dried tomatoes,  Red wine,  Juice of one lemon,  Parmigiano reggiano cheese,  Fresh parsley,  Salt and pepper,  Dry basil and oregano

Combine and mix all ingredients in a bowl, then pulse in a food processor to a creamy consistency. Marinate the pork loin for at least an hour, then add left over marinade to the baking pan with the meat and veggies.. ( I used sweet potatoes, celery, carrots, onion, brussels sprouts, and finger potatoes.) Tonight I cut the meat into ½ inch pieces and heated it along with the veggies and a splash of sweet vermouth, while the pasta was cooking. The pasta was added to the pan along with a bit of the pasta water and served with a sprinkling of cheese.

Once again I am restrained by my modesty from proclaiming this a FANTATSTIC, MOST WONDERFUL MEAL. So I will simply say it was delicious.

Loving the small stuff

I am enjoying the break from regular gallery hours (will open on Fridays and Saturdays in January and February) although I'm still spending most of my "free" time in the studio.  The work remains small, and there has been a gradual shift from markers and watercolor to pastels.

Here are 3 recent pieces that I've just added to my Etsy store:

 Tuscan Orange...pastel on paper...image 3x7"...$50.00

Purple Mountains...pastel on paper...image 4x8"...$60.00

Distant Hills...pastel on clay mono type...image...3x8"...$50.00

1-5…Linguine with tuna and assorted vegetables

This is a variation of a dish I’ve posted before. The difference is in the tuna. Instead of StarKist tuna in oil from Kroger (which I thoroughly enjoy) I used tuna in oil from Sicily provided by my “Chicago” daughter.

INGREDIENTS:

Spinach Linguine, Tuna in oil,  Broccoli florets,  Small tomatoes,  halved and quartered , Green onions,  Celery,  Garlic,  Fresh parsley,  Dill,  White wine,  Fresh lemon juice, Dry white wine, Butter

PROCESS:

Saute the garlic, onions, celery, and broccoli, in oil and butter while the pasta is cooking. Add a splash of white wine along with the dill and lemon juice. Add the pasta and tuna to the pan and mix well. Drizzle with olive oil, add the lemon juice, and the tomatoes, and some pasta water. Serve with parmigiano reggiano cheese.

COMMENTS:

Lee and Dee joined us tonight, making the dish especially nice. The difference in the tuna was striking; it was a much subtler flavor than the StarKist. If you enjoy trying something different, give this a try.

ETSY REVISITED

After allowing my Etsy store to languish from neglect over the past year I have made it the focus of my one and only New Year's resolution, and have vowed to restore and maintain the shop with regular updates.  I am currently listing the small drawings and paintings done over the last several months, with prices ranging from $30.00 to $150.00.  I expect there will be some pieces at higher prices along the way, but my intent is to focus on the more affordable prices.

The subjects will vary so I hope to have something for everyone.  Here are 3 representative pieces now being listed:

Philadelphia...Chinatown


The Last Stand

1-2…PASTA FAGIOLI WITH PORTOBELLO MUSHROOMS

It’s time for another version of pasta fagioli, or, as we called in our family of three, past ‘n beans.  Nothing major here; just the addition of one very large Portobello mushroom.

INGREDIENTS:

Mezzi rigatoni  (small rigatoni)

San Marzano tomatoes

Cannellini beans

Portobello Mushrooms

Olive oil

Garlic and onion

Dry basil, thyme, and rosemary

PROCESS:

Saute the garlic and onion in olive oil until soft. Add the mushrooms and cook for about 10-15 minutes before adding the tomatoes and seasoning.  Simmer for about 30 minutes over low heat.  If your tomato sauce is too loose and watery add 1 teaspoon of tomato paste.

Place the pasta in the sauce, mix well, and serve with parmigiano reggiano cheese.

COMMENTS:

This was the perfect dish for a cold, windy night.

1-1…FUSILLI WITH ROASTED VEGETABLES

We ended the year with a nice even number…150 pasta meals since I started this nonsense back in May.  I would like to continue for another 4 months so I can complete a year of pasta.  It is becoming increasingly difficult to come up with new ideas, so some repetitions are unavoidable.  When they do occur I will try to come up with a new twist to the recipe.

INGREDIENTS:

Fusilli

Broccoli

Portobello mushrooms

Carrots

Yellow squash

Scallions

Onion

Bell pepper

Olive oil

Balsamic vinegar

PROCESS:

Cut the vegetables into bite size pieces of varying shapes and place in a large bowl.  Add olive oil, vinegar, salt and pepper, and the parsley and mix well.  Cover and allow to marinate in the refrigerator for about an hour.

Spread the vegetables onto an oiled baking tray, trying not to overlap them and place on the middle rack with the oven at 425 degrees.  Roast for about 45 minutes, checking and turning the veggies as needed in about 30 minutes.

 

COMMENTS:

This was a great way to start the new year.  I went back for seconds and had to refrain from going back for thirds, so there are leftovers in the fridge.

Happy New Years everyone.