chef head tea towels

series one - escoffier

thai and silkscreening

Will post recipe soon, but made the most authentic pad thai recipe that i've ever attempted (it has never tasted like the restaurants does when i've made it before). After initially feeling a bit intimidated I finally asked the nice lady in the thai grocery to help me find such ingredients as tamarind paste, preserved pressed tofu, palm sugar, salted dried radish, tiny dried shrimp - aisles and aisles of similar looking stuff and it was hard to know which one things were needed. She was amused and sort of giggling at me but helped...our version ended up with beef and shrimp and was delicious...

and, both of us having so many loads of fun in our silkscreening classes. My first prints of the chef tea towel series underway. Escoffier has been burned onto the screen with photo emulsion and hosed off and he's looking pretty good.
It is fun to be among artists in studios again.


Update - as i'm typing, tommy walks in (he's working on his art in the kitchen) and asks where the gold glitter is.
I now wonder what is going on in there....

Ah....even fresher update! he came in again and kissed my neck followed by exquisite back rubbing that is making typing difficult...am no longer concerned about glitter mess

soup and bread - HIDEOUT April 7

Hideout soup party with donations for the HELP shelter was fantastic. And though it was nasty outside, it really was perfect soup eating weather...
Can't wait til next soup season to do it again

Soup n gratin

Had a lot of fun making big batches of sweet and sour cabbage soup for the Hideout's soup and bread nite tonight...with the leftover cabbage and potato, made T and I a lovely gratin...i recommend the cabbage potato combo...stewed the cabbage in some white wine, salt and pepper, onion and chix stock (for about 20 mins - fist saute it for about 5 mins in some olive oil, then add wine and stock and stew)...layered with thinly sliced potato placed in circles...topped each layer with grated parmy and poured over about a cup of 1/2 and 1/2. Topped w/more cheese baked about 40 min til crispy and bubbly. Deelishy. More on how tonight goes later...

Flourless