INDUSTRIAL LANDSCAPES…part 1- the beginning

I have no idea where the inspiration came from, but the very first clay mono type I created was an imagined grimy, dark industrial scene, which I still have in my possession.

the first of many...clay mono type...10x34"

 Little did I know that it would be the first of many other prints and paintings in that genre.  In this post I will show several of my early Industrial Landscapes (ID),  clay mono types enhanced with pastel.

All measure approximately 15 – 20 by 30”

I soon began working only with pastels, and eventually explored 3 dimensional constructions. I enjoy creating these landscapes, even though they are somewhat of a tough sell.  Not many folks want a grimy power plant over their mantle.  (Except a few I know who have exceptional taste in art.)

HAVE I TOLD YOU TODAY THAT I LOVE YOU

The book is 6 years old, but the message is timeless.  From the first idea to its eventual publication, it was always been a labor of love.  

ABOUT THE BOOK  (Description provided by the publisher)

The author is a physician and an artist, and indeed this book is lavishly illustrated with his bold, colorful, imaginative paintings. But in his words we see a father dedicated to the task of passing on to his children the wisdom and values he holds so dearly. His writing, grounded firmly in personal experience, is clear and succinct, each message confined to a single page. His comfort and confidence in each subject is evident, whether it be claiming a personal destiny, finding God, or dealing with love, marriage, and friendship.  Facing each page of the father’s reflective text the reader is treated to one of the artist's vibrant illustrations.  This small book belongs on the bedside table of everyone embracing the challenge of finding their own unique path in life.

The book can be purchased directly from me, my website, or Amazon.com.  Price - $19.95

CIABATTA LUNCH...part 4 of an ocassional series

OK, this is going to seem a little weird, but it was bound to happen, sooner or later.  It should be obvious to readers of this blog that I love Ciabatta bread...that's Josh's Ciabatta bread...olive oil, and all food things Italian.  But, I also love hotdogs, hotdogs from the family grill, hotdogs from the ballpark, hotdogs from the hotdog cart, it doesn't matter, I like them all,  But for reasons I can't really explain, I defer from buying them when I do the food shopping, at least I did until one of my recent trips to the Midtown Market when I gave into my culinary desires and purchased a package of Boar's Head hotdogs and the rolls to go with them.

Fast forward one week, and there are 2 dogs left, but the remaining rolls are dry and unappealing.  My only recourse, and clearly the very natural thing to do, was to turn to the Ciabatta bread.  The result is a "fusion" of the American dog with a haphazard bit of Italian. (Some would add...created by a haphazard small Italian,)

 

On the left, hotdog dressed with mustard and relish.  On the right, hotdog garnished with basil pesto.

What can be better than a blend of Kirchhoffs and the Midtown Market.  And it was delicious.

Tortellini with zucchini pesto, mushrooms, and chicken chorizo.

Travel, house guests, and assorted "whatevers" have kept me away from the blog...longer than I would have preferred.  What better way to get back than with a a pasta dish.

Last night's dinner began with fresh zucchini in the fridge, some choriezo sausage that needed cooking, and an idea.

INGREDIENTS:

For the pesto

Zucchini and summer squash sliced thinly

Garlic

Olive oil

Herbs – basil, oregano, mint coarsely chopped

Parmigiano cheese

Salt and pepper

For the rest

Cheese filled tortelinni

Mushrooms, sliced

Onion

Chorizo - precooked - sliced

PROCESS:

For the Pesto...Cook the vegetables and garlic covered, over low heat until soft.  Allow to cool slightly, and then blend in processor with remaining ingredients. This can be made ahead and kept in the refrigerator.

In olive oil, with the onions, cook the mushrooms over high heat, stirring frequently.  When cookd to your satisfaction lower the heat, add the chorizo, cover, and reduce heat.

Cook the tortellini, drain and place in serving bowl.  Mix in the zucchini pesto, adding pasta water if needed, toss with the mushrooms and chorizo and serve with your favorite grating cheese.

NOTES:

Patience, Keyth, and I take full responsibility for the absence of any leftovers.

 

CIABATTA LUNCH...part 3 of the lunch box series

It has been pointed out to me that my waistline correlates quite well with my lunches.  Being one who pays attention to such subtle advise as this, I appropriately responded.  As you can see, I have eliminated all tomatoes in this lunch to make up for the 3rd slice of bread.

 

In addition to the mozzarella and prosciutto I added some cooked beets, because beets are good for us, and I was determined to enjoy a "good" lunch as well as a delicious one.

Completing the healthy repast is a small glass of red wine, not seen in the photo.

This is a lunch to be savored,  eaten slowly, and followed by a refreshing 30 minute nap. 

LUNCH BOX…2…THE CIABATTA LUNCHES

Josh’s Ciabatta bread is the foundation for a series of mid-day meals, as well as an occasional “fix your own” dinner (when neither P or I want to cook.).  The bread, along with several other common ingredients can be used to create a variety of delicious lunches.  I will occasionally use other breads from the Kirchhoff’s ovens, but Ciabatta is the bread of choice.

The bread is lightly toasted, drizzled with olive oil, salted and peppered, and covered with a small helping of basil pesto.

The broccoli florets have been steamed in the microwave and salt, pepper, and fresh lemon juice added at the table.

The tomatoes drizzled with olive oil and small amount of fresh lemon juice.  Not shown in the photo was the grated cheese – Grana Padano - that was added.

With only a few changes, using many of the same ingredients a variety of “Ciabatta lunches” can be created, each of them absolutely delicious.

THE LUNCH BOX…a new occasional series on the mid-day meal

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Introducing a new occasional series on food, celebrating that mundane mid-day meal we call lunch.  For as long as I can remember, and for reasons unknown to me, lunch has been a meal I refused to miss; No matter what I was doing or where I was doing it, I had to stop for lunch.  The rapidly accumulating years has done nothing to diminish  my ardor for the noontime repast, and in fact have enhanced it..  My friend Harvey is confident that if he calls at noon, he knows I will be sitting down for lunch; I am that predictable.

I hope to post once or twice a week, but do not expect any rhyme or reason to the posts regarding time and subject.

I should probably post a disclaimer now regarding Ciabatta bread.  I have no vested interest in Kirchhoff’s bakery.  It just so happens that I think Josh Ryan’s Ciabatta is the best of the best, which is why it appears in so many of my lunches.  I missed it even during my month in Italy.

1-26-13…a typical “Ciabatta lunch” with tomatoes, asparagus, olive oil, lemon juice, grated Grana Padano cheese, and of course, lightly toasted Ciabatta bread.