LIVING
HAPPY
Juan Miro, 1893-1983
Le Dedans et le Dehors, 1966
Etching, Aquatint and Carborundum, 19.5 x 12.9 cm
Juan Miro Foundation, Barcelona, Spain
Spanish Surrealist
January 1st, 2010 — 9:34 am
LIVINGINSPIRATION: Jenny Mc Carthy’s Quest…
There is a great article in this month’s edition of Living Without that everyone should check out, especially if you or someone you know is suffering from Autism. Ms. Mc Carthy is a true inspiration, giving all of us so much hope that things will get better if we just have the patience to accept it.
So get out there and pick up a copy of the magazine to read the article in its entirety… December 10th, 2009 — 2:45 pm |
LOVINGReal Tender = Real Good
For Giovanna’s Dill Macaroni Salad, at right, I chose the ever fabulous bionaturae organic gluten free pasta. It hits the three bells of perfection for me because 1: they are gluten free, 2: they are organic, and 3: the texture of the pasta is perfectly tender. Plus the ridges in the pasta literally traps the salad dressing, making each and every bite just as good as the last. January 18th, 2010 — 11:24 pm LOVINGNEW
The image above is a little collage I made out of a magnet and a paper cut out bird my friend Blair gave to me. It’s been on my refrigerator for the last year and has provided a tremendous amount of indifferent strength. MAY EVERYONE’S DREAMS COME TRUE IN 2010, JUST PLUCK THEM FROM YOUR MIND… January 1st, 2010 — 9:35 am |
BAKINGGiovanna’s Dill Macaroni Salad
My grandmother always had fresh dill growing in her garden in Iron Mountain, Michigan and as a result, she always had a dish on the dinner table that invariably incorporated this aromatic herb. I was the youngest in a family of five children, and of my grandmother’s four children, three of them had a mess of kids, so her little house was always busting at the seams with grandchildren, so meals were made in large quantities, to say the least. With the dawning of a new year unfurling before us, and as Knoxy and I continue to work diligently on the completion of the cookbook, many of these homey but delicious recipes have come rushing back into my consciousness as I remember all those summers cooking at my grandmother’s side. I suppose it’s the fallout of the holidays, being around family members that I haven’t seen in almost a year, and the enormous meals that we shared while they were in town. More than anything, though, I know in my heart that these memories are bubbling up because my Nonna is never far from my thoughts. As the work for the book comes to a building crescendo, my heart keeps pulsing sentimental flashes of my mother and my Nonna, from whom I learned the fundamentals of cooking. Every time I’d join my grandmother at the pasta-making table, she would always remind me that the most precious ingredient, no matter how ‘homey’ or simple the dish, was to consistently make everything with love. “Love,” she said, “is the most coveted of all the essences and if you bring it to your cooking, it will always be tasted, if not felt, by those who get to enjoy it.” So fill your kitchen with some love with this refreshing Dill Macaroni Salad, which I’ve gone ahead and named after my grandmother, that is perfect for a potluck or the next large family dinner you may be having. I love this recipe not only because of the source, but because it is extremely easy to make and always garners rave reviews. The seasonal and cayenne pepper add a nice little kick that will cause eyebrows to rise as if quietly making a subconscious toast. After another full day of shooting, Knoxy and I went totally super-conscious, uncorked a fabulous bottle of red wine, and raised our glasses, along with our eyebrows.
GIOVANNA’S DILL MACARONI SALAD 12 ounces gluten free elbow pasta Boil the pasta until tender. Drain and rinse with cool water and set aside. In a large mixing bowl, whisk the mayonnaise, vinegar, sugar, seasonal, dried mustard, white pepper and the cayenne until smooth. Stir in the minced onion, diced celery stalk, green pepper, carrots, chopped pimentos and the fresh dill. Fold in the pasta until everything is evenly coated with the dressing. Garnish with an additional sprig of dill and serve immediately. Serves 6 January 18th, 2010 — 11:07 pm BAKINGYEAR!!!!!!!!!
January 1st, 2010 — 9:39 am |
POSTS
POSTS
POSTSBlackbird Bakery
Specializing in the Art of Gluten-Free Cooking
PHONE 512.236.0707 | KAREN@BLACKBIRD-BAKERY.COM