Sketch of a young Georgette Magritte - I lost the youth, knowing eyes, and round soft cheeks. Oh well!
Pretty much addicted to slow cooking dried beans now. It is so, so satisfying during these days that are interrupted with bad news to go into a mindfulness stir. These are pinto beans. I binged on some Jacques Pepin and Lidia Bastianich videos last night and used my new knowledge to try out some of their techniques. Adding boiling water to my starter of 8 cloves of garlic minced, jalepeno and onion roughly chopped, tomato paste, and herbs…before adding the beans. Lidia says no salt until the end or it dries out the beans. 3 hours on a low heat.
Jewish lunch 2 - Sprats which are basically smoked sardines in oil with raw onion, pickled cucumbers, parsley, mayo + mustard, on a toasted pita. Really hit the spot in this lox-less word.
On day 11 we are almossttt done with one head of green cabbage. Seriously grateful for my eastern european ancestors for some how guiding me with this cabbage, a vegetable I rarely ate before. This was a barley meal that started with sauteeing dates and onions. Then I saw these furious comments on the NYT Cooking site over classic greek lemon potatoes where you’re supposed to have a tender center and crispy outside. So I ignored all of that and did an incidental method, where I peeled and 3/4 way boiled whole yukon potatoes and finished them in the broiler with lemon juice, garlic, and parsley. Problem solved. A revelation for potatoes.
New name of my home restaurant is Jewish Lunches, Worldly Dinners. For lunch I made a classic diner cole slaw with carrots I pickled for a week, and tuna melts on english muffins with cheddar cheese.
Scott mentioned once he wasn’t that impressed by my cooking of chickpeas, so I thought it was a good time to blow him away with a cooked chick pea. What I always needed was just 6 hours to slowly cook them to a level of serious creaminess. So this was a vegan tofu and chick pea curry with coconut milk and at the end I added a mixture of spinach, cilantro, and lime juice. There was also one yukon potato in the beginning for extra texture. Had it with brown rice.
Same head of green cabbage - done like what 10 ways so far? We are at Day 7 of quarantine. Added olives, parsley, and cucumber to put on top of toasted pita and black bean hummus for a Mediterranean tostada.
Frittata using the green cabbage that keeps giving and giving with onions, cream cheese, and potatoes - pretty much a latke vibe.
Virtual Daily Drawing Salon hosted by Ted Barrow on Instagram — Evo Morales
It happened - I baked cookies. They were ok.
A sketch of my mom in her early 20s happily snoozing underneath a quilt knitted by her grandmother.
On the first day of spring, I sketched this 1856 painting of Madame Moitessier by Jean-August-Dominique Ingres as part of Ted Barrow’s virtual daily drawing salon. Many artists draw their interpretation of a painting of Ted’s choosing, and then they’re shared on instagram each evening.
One package of dried black beans that were soaked and then cooked for 2.5 hours with 7 cups of water onions, garlic, fire-charred red pepper, jalapeno, and a dry spice mix of whatever you can find. Next day turned into a vegetarian chili by adding canned tomatoes and cilantro and lime juice.
2 Quiches that lasted for 3 breakfasts for 2 people:
Left: Caramelized onions with a hard rosemary goat cheese
Right: Spinach and sharp white cheddar
A sketch of my chakras trying to get them to all work together to both ground and elevate me - this was while reflecting on a beautiful conversation and tarot reading from Elena at The Third House
Spaghetti with garlic oil and parmesan cheese. Arugula salad where we “cut the product” with green cabbage to make the greens and crunch last longer.
Sketch of my younger sister being embraced by our grandmother. Her stories of surviving the Holocaust have been a guide and source of strength for us, as well as an inspiration for many artistic endeavors.