Foodie Tuesday: Same Song, 99th Verse

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Ingredients are finite. The possible ways to combine them and make them play together, not so much. I’ve found that true as a visual artist and as a cook just about equally, and in both cases it was clear from very early that I could choose between endlessly repeating myself and looking for fresh and interesting ways to play with the possibilities. If, say, I chose to choose. My friends, we have options.photo

Having finite resources of money and groceries complicates the cookery. Having finite tastes and interests as an eater takes the complexity further. I congratulate myself on being nearly omnivorous, but yeah, there are things I don’t want to eat. Blueberries (I can  never explain this idiosyncrasy to the hordes of blueberry aficionados in the world, I guess). Organ meats (whether of organs one can or can’t live without in one’s own inventory, I generally don’t want them between my teeth). Super stinky cheeses (sorry, Francophiles). Snails (slugs are slugs, whether they’re well dressed or nude, my friends). Being married to a fella with even more limited tastes than mine, well, that’s yet another challenge thrown into the mix. So it may take a tiny bit of puzzling to decide what to prepare and how to blend the available goods into a welcome meal that we’ll both like, never mind how tasty others will find it.photo

But really, when we’re hungry, it’s not exactly hard to find something that will please a whole range of palates, even if the something needs to come from that aforementioned short list of potential parts. Sugar snap peas: they’re not so specific in flavor or texture or mode of preparation that they can’t be tweaked to fit a huge number of meals and dishes. Raw and plain, they’re sweet and crisp and refreshing. Steamed, they can take in a wide variety of flavors and complement yet more. They work in salads, in hot dishes, and on their own. Hard to go wrong. Meats: beef as a classic steak or roast is no worse or better, no more or less flexible in company with other ingredients or dishes than if the beef is stewed or ground, served spiced or more simply flavored, hot or cold. Bits of food from one recipe that, left over, become the heart of another: orange peel remaining from the peeled supremes used in a salad gets cooked down with stick cinnamon, crushed pods of cardamom and some whole cloves (all, in turn, saved from a baking project or two) and sugar water to make syrup for spiced wine or to be chilled for sodas. The avocado that didn’t get used alongside yesterday’s meal, that one gets put into a smoothie.photo

Or a tasty banana pudding. Or used as a chopped salad ingredient. Mint frosting base for brownies or a chocolate cake. Who knows. I might even make a dish of avocado with peas, beef, and whatever other readily available ingredients come to mind, because that’s the way I tend to cook. And eat. And it never really gets old.

Birds of a Brilliant Feather Flock Together

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I do love peacocks and admire their showy plumage and all of the other attributes that I anthropomorphize to my great delight. Birds, in general, are a subject of my fondness for their wonderful and weird and wildly showy beauties, and peacocks merely one of the more obvious kings of my affections. Another variety of bird of which I’m quite enamored is the chicken, with the many distinctive shapes, colors, and personalities in its species.

Roosters, of course, are often (though not always) the showiest and most individualistic of their kind. Men. Whatever anyone says about women being the self-absorbed sex when it comes to appearances clearly hasn’t looked around at all of the coiffed, tattooed, jeweled, made-up, well-heeled males wandering around humankind throughout history let alone at the range of male beauty in the beastly realms. The other kinds of beasts, I mean.

But enough scorning of sexist talk. I’m here to admire birds, roosters in particular, and Celi’s handsome cockerel specifically. She never fails to show her animal menagerie in a glorious light, even when they’re cutting quite the junior-miscreant capers, and I’m quite certain that it’s her great affection for them that makes them look their best in her every shot. Well, that and a whole barge-full of skill and art on her part. In any event, I have fallen in love with all of the residents of her ‘farmy’ right along with Celi herself, and while I should most like to have paid tribute to her gorgeous rooster in person or at least with an exquisitely embroidered silk panel in the Chinese style to give him his full due, I can’t fly, and my own skills in embroidery are more of the oops-I-stitched-it-to-my-own-leg and what-is-that-weird-spiderweb varieties, so here I made a pretense of embroidering by using my digital stitchery. I do mean well.digital artwork from a photo by Cecilia G

Pop Peacock

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Count me among the millions enamored of those strange birds Mother Nature garbs in the most exotic finery yet makes the comic relief when it comes to songbird status. Peacocks are hardly the scaredy-pants of the menagerie, but you’d never guess it when you hear their guttural squawks of Help! Help!! across the way. From what I’ve seen, this propensity for sounding the alarm does in fact make them rather handy gatekeepers for herd and flock, but as for any timidity, that seems to be far outweighed by their curiosity, which instead makes them as bold as their colors would imply.

digital artwork

The Love Song of Alfred J. Peacock

All of this makes them quite fascinating to me, and not only so because of my persistent attraction to all things gloriously colorful and iridescent. It also, serendipitously, makes them relatively approachable when they don’t feel threatened, so besides being photogenic they are also photograph-able. So I have a small but nice collection of peacock portraits and closeups of their dramatically beautiful details from which I can make playful peacock artworks. I share here a trio of my ‘recombinant peacock’ digital pieces using the same elements I’ve shot to create slightly different effects.

digital artwork

Psychedelic Peacocks

The peacocks gave their tacit permission. And I, magpie-type bird that I am, can’t help but oblige. Help! Help!! Help!!!

digital artwork

Peacock Moire

Beware the Obsessive Joys of Scientific Exploration

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And don’t ‘Do too much science‘! When it takes hold of you, there may be no escape . . .

digital illustration from an ink & graphite drawing

New Species, Same Old Story

Professor Bob Sponk and his lovely wife Myrtle

discovered a rare omnivorous turtle

and off to the swamp in the jungle’s dim inner-

most sanctum they tracked her, observing her dinner-

time habits, behaviors and preferences; then,

Bob sneezed.

It turns out she eats women and men.digital illustration from an ink & graphite drawing

The Race Well Run

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digital illustration from a graphite drawingAthletic prowess of any sort is a mystery and source of amazement to me. One doesn’t have to be an Olympian, by a long stretch, to appear nearly godlike to my unskilled and uninformed eye. While I have had moments of physical fitness in my life, they never amounted to anything notable beyond getting me from Here to There and back again.

I think my attention span tends to favor short bursts of intense action rather than sustained practice, just as my brain has always rebelled against both study and studio time over lengthy stretches. When I’m doing a renovation project, it reflects my past days of art gallery installation, which more often than not veered away from the sensible approach of using a full week for the job in favor of three 18 hour days in a row. When I’d end up at 2 a.m. leaning off the twelve-foot ladder to aim the last few lights properly at the artworks, it’s likely no wonder I avoided spending longer periods acting sensible and instead ended up doing everything in a crazy cram-course style.

I know perfectly well that this approach may be inappropriate for these pursuits and is definitely wrong for athletic pursuits, just as well as I know that attempting to draw only in 18-hour sessions for three days straight and then take a nice six-week holiday before coming back, literally, to the drawing board would be ridiculous. So, considering that I have such a direly miniscule attention span for anything but what I love the most, it’s no shock that something I’m truly lousy at and ill-equipped with the strength, speed or grace to perfect has rarely been (and is unlikely to become) a long-term pursuit of mine.

This–along with the few paltry attempts at athletic activities that I have made over the years–explains quite readily why I both admire great acts of physical prowess and art and find them completely alien, athlete and action alike. Yes, I have pressed a few weights, swum a lap or ten, leapt hurdles, rowed against the current, placekicked the pigskin, arm-wrestled, done pushups and pullups and situps, and run a fair number of miles in my time, among other things. But unless I have to do any of it again to save my life, I’d ever so much rather watch someone who genuinely loves being an Action Figure do all the work, and do it ever so much better than I ever could. After all, though I’m no athlete I am a very skilled and enthusiastic spectator, and all sorts of artists deserve a good audience. That way we all get a chance to rise to the level of our highest potential.

Not All is Crystal Clarity

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Heart’s Metronome I

Each breath I draw could cauterize my lungs,

The ice in it a straight geometry

Of arrows pointed, or a ladder’s rungs,

Down to the inmost shrinking core of me–

I fear, I fall–I, frightened, inly veer

To shy away from such an icy blast,

And slipping on its planes, so disappear

From my entire future and my past–

And hang suspended in this present cage,

Unstuck from time and yet stuck in it too,

As cold as winter, death, despair or rage,

And all for fear I’ll not be loved by you–

There is no deeper loneliness than this–

That I should feel unloved amidst your kiss.photo

Heart’s Metronome II

One moment in an icy terror’s grip,

And yet the next, I’m bathed in jeweled flame;

How can it be that I may swing and slip

Between two distant worlds whose blazoned name

Engraves in me with equal force and pow’r

Identical, yet attributes apart

Change me by seconds much as by the hour,

Into a whole or broken kind of heart–

Because unfounded did I find my dread

That when you kissed me, elsewhere was your love,

And when I feared it must be null or dead,

It was the spark that made our hearts both move–

So on the instant turn both life and death,

When love enlivens this one dazzling breath.digital painting from a photo

Mama’s Girl

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Yeah, I’m a big baby.

I’m past the half-century mark, don’tcha know, and yet the older I get the more I realize how much growing up I have yet to do, not to mention how much I am shaped by my genes and my formative years. And unlike many people, I find I am heartened and grateful when I look in the mirror and see my mother. There may still be hope I’ll turn out well.

It’s not just that I’m pleased to start looking more like Mom, though that wouldn’t make me sad in the least; I think my mother’s beautiful. But since we’re a pretty close-knit family, I like to think that enough of her more objectively wonderful qualities will have rubbed off on me over the years that I have a chance of continuing to improve with age in many other ways as well. To grow into some semblance of her patience and compassion, her grace and gentleness and big-hearted love is certainly a gift to be fondly wished.

Meanwhile, however, it’s Mama’s birthday. It’s she who should be getting gifts. But then, given my mom’s character, having her children turn out well ought to be just the sort of pretty good present she’d like most, and if my seeing her in my mirror confirms that the best I can turn out is as a good imitation of her, why then I’ll keep working and hoping and trying what I can to head in that direction. Hmmm. Maybe I should bring her a box of candy or something just in case.

Happy Birthday, Mom!digital photo

Foodie Tuesday: What’s the Difference between an Old Smoothie and Desiccation?

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photo

What does it matter whether I’m an old smoothie or just desiccated with age?

There’s no time of year that’s wrong for a tasty smoothie. Since these little flavor powerhouses can be packed with vegetables, fruits, dairy or non-dairy liquid goodness, and countless herbs, spices, elixirs and sweeteners of choice, why not occasionally enjoy a few of the day’s nutrients in a deliciously sippable form? And why not, while I’m at it, sometimes enjoy them in an outright ridiculously dessert-sweet version right in the middle of the rest of the meal? Behold the Peach Pie Smoothie. It knows no season, being easy to make with canned peaches–home canned being the loveliest, if one happens to have access to them. Never having embraced the thrills of home canning myself, I’m satisfied with finding ready-made canned fruits that are preserved in fruit juices (their own or mild flavored companion ones) rather than the heavy syrups that merely mask flavor and put the fruits into suspended animation that extends beyond their shelf life.

Peach Pie Smoothie [for one]

1/2 cup canned sliced peaches in fruit juice
1/2-3/4 cup cold water
1/4 cup whole milk yogurt
1 T honey
1/2 tsp vanilla
1/2 tsp Saigon cinnamon
pinch of salt

Blended together until smooth, this combination becomes a potable pie–and probably every bit as sugar and calorie laden as its forebear, so I’d better not make it a habit–that adds a happy note of variety to the meal of the day, whatever it is. I’d add a dollop of whipped cream to the top, given its rich dessert-like nature, but that would surely spell doom for my chances of minimizing the habit. When I say ‘that’s how I roll’ it begins to have a whole different meaning than I’d hope. Meanwhile, I’m too busy slurping to stop and whip the cream anyhow, luckily for me.

Besides this, there’s the sure knowledge that there are other sweet delights out there waiting for me all the time, and they’re not necessarily terrible for me either. The addition of salt–as you know, one of my favorite things on earth–to this smoothie has a specific purpose and reminds me of another grand feature of food that can be captured with little effort when one’s in the mood. Sweetness through the contrast with other types of flavor: sour, bitter, umami, or in this case salt. The enhancement of sweetness can also be relatively easily achieved by means of concentration.

No, I’m not referring to thinking-makes-it-so, though I have been known once or twice to furrow my brow in deep cogitation over whether I mightn’t be able to find more ways to bring out the sweetness of a dish or ingredient. My furrowed brow, however, hints at the other means to which I’m referring, because let’s face it (no pun intended), as I get older and my youthful juices start to dry up, my face does get more creased and crevassed. And desiccation is precisely what I’m talking about. Concentration sounds much cheerier, perhaps, but the meaning and effect are generally the same: to reduce or remove the liquids rounding out an ingredient or dish in order to enhance the detectable presence of the remaining portions. Salt, as a natural desiccant, can do this by means of leaching out juices as well as by its own salinity contrasting with other kinds of tastes. Evaporation, however, is another option and, though it’s a slower process than adding a bit of salt, depends on the ingredient itself to take the forefront, so to speak.

Let me just say that if anyone should call me a prune I would consider it highly complimentary, a tribute not only to my maturity but an indirect admission that I’m sweeter than most of those undeveloped youngsters out there.

Drying fruits in particular is a great way to pack concentrated, deeply flavorful sweetness into them. It seems only in the fads of recent years have we returned to a fuller appreciation of how marvelous that magic is, as evidenced in the skyrocketing prices and popularity of dried fruits of every sort, not to mention the pastes, candies and preserves we can make of them with little further effort. To wit:

OH, DRY UP!

Apricot, apple
Blueberry, banana
Cranberry, cherry, coffee
Date
Elderberry
Fig
Guava
Honeydew
Illawarra plum
Jackfruit, jujube
Kumquat, kiwi
Loquat, lemon, lime, lychee
Mango, melon, miracle fruit
Nectarine
Olive
Prune (plum), peach, pear, persimmon, pineapple
Quince
Raisin (grape), rambutan, rose hip
Strawberry
Tomato, tamarind
Uvilla, Ugli fruit
Valencia orange, vanilla bean
Watermelon (I’ve only heard of compression with this one, admittedly, not outright drying for concentration)
Xocolatl (okay, cacao is a berry that requires a fair amount of processing, but isn’t it highly worth the effort?!)
Youngberry
Zinfandel grape, zapote

photo

Peach Pie Smoothie

SPECIAL ELECTION DAY LINK LOVE!

See my youngest sister (and her good friend Rachel Myr) on Norwegian television being interviewed about being American citizen residents in Norway who still care passionately enough about their home country to pay attention to and vote in the elections. [Both the live/filmed interview and the print one are in Norwegian, but they aren’t terribly hard to decipher, really. Plus, you get to see my beautiful sister. Bonus!]

http://www.nrk.no/nyheter/distrikt/sorlandet/1.8381396

Please Vote Responsibly

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You know how much I hate politics. I almost titled this post ‘Friends don’t Let Friends Drink & Vote’, since it seems like a whole lot of people prefer to find a specific agenda that appeals to them on a visceral level and shape all of their votes around it willy-nilly, without either differentiating between candidates that do or don’t have any power to guide said agenda wisely or, worse, without first thoroughly checking their own facts regarding that particular point item of passion. Mostly, I hate that what I see and hear of politics is the brainless ranting of people who hang out at the various extremes, and very little of civil discourse and logical, reasoned thinking. Nothing would please me more than to believe that every person with the privilege of voting would not only do so, but do so after serious thought and careful consideration and with a certain amount of faith that the other voters and their points of view matter, too. But to be quite honest, I think we (at least in America where I’ve observed it in person, but I gather this is so in many other places as well) are mighty far from this my ideal.

So I tend to shy away from all things political as much, as long and as often as I can.

Yet I can’t help but wish, and sometimes a little peep of this pained wishful thinking leaks out visibly or audibly. Especially around election times. At least, given my particular bent, I’ll keep trying to publicly disguise my whines and rants in slightly more lighthearted forms when I get my own political itch.

poem [typeset text]

graphite drawing

 

Trading Bouquets All ‘Round

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photoI’m rather pleased with myself, but then that’s hardly a new thing, as anybody can tell. At the moment, part of my self-congratulation stems from passing the 500 posts mark on my blog, almost all of those posts at the rate of one a day. Yes, this blog is my multivitamin! I get so much affirmation, yes, but also so much practice writing, drawing, working out topical ideas, cooking, photographing and all sorts of other things that it’s beneficial in more ways than I can count.

I also continue to gain enormous amounts from the fellowship I find here with blogging friends and readers, where we share our thoughts and inspirations, and often, our hearts on a regular basis. This is a world that, considering I didn’t even know of its existence very few years ago and even then, had no idea of its potential influence on my life and others’, has become a remarkably important part of my every day as well as a challenge and quite frequently a great pleasure.

It doesn’t hurt that the kindness of previous strangers in my circle of blogging friends has also included cheering me on in the form of blogging award recognitions, and I would be remiss if I didn’t say, with a deep bow, Thank You to them once again for the gracious support and encouragement that make me feel happy to be here far beyond the initial drive that found purpose merely in enforcing my need to practice and to be accountable for doing so regularly. I am in fact trying rather hard these days to apply the same sort of discipline to getting back some seriousness about both useful physical exercise and some degree of greater mindfulness about my eating, both of which I know from experience serve to make any intellectual and artistic practice more feasible and more enjoyable too.

So to my generous and gracious co-bloggers Subhan Zein (passing along the Sunshine Award, though he himself is one of the brightest rays of light in the blogosphere!), Kate Kresse (she is so amazing she knows how to make me feel Illuminating, Versatile and Lovely whether she’s flying by to grant me awards or not!), and the London Flower Lover (whose land of peace-love-and-joy compels me and delights me at every visit!), I say that however slow my public acknowledgement of their sweet open-handedness is, it is truly sincere and grateful. Along with all of you dear people who have cheered me on with awards and readership and, especially, your constant comments and conversations with me, this has been a richly rewarding place to be for this last year and a half, and I will gladly keep ‘living here’ for the foreseeable future in your marvelous company if you let me! Your popping by this ‘daily diary’ of my thoughts, artworks and adventures makes every second of it a worthwhile treasure, and I thank you all. Bouquets to each and every one of you.photo