Archive for March, 2012

Potstickers

March 29, 2012

I have a new cooking interest. I love the idea of having a freezer full of items I can cook up quickly – kind of like paying $6.99 for a box of hot pockets, but much much better for you.

So, my friend Giuliana Serena decided to teach me her specialty – potstickers. I’d never even had them before. The beauty is that you can make 50 at a time and freeze them for several months, in other words, with a little preparation, a fairly inexpensive dinner is half done.

Potstickers

1 napa cabbage
2 bunches green onions
2 packages extra firm tofu or other protein
1 red pepper
1 bunch cilantro

Soy sauce
Sesame oil
Rice vinegar
Garlic
Ginger
Potsticker wrappers

Dice all the vegetables as small as possible and mix into a bowl. This is the most labor intensive part. Dice the drained, pressed tofu into tiny cubes and saute in peanut oil until brown. Mix tofu into vegetables. Mix soy sauce, grated ginger, grated fresh garlic, rice vinegar and sesame oil together, using mostly soy sauce, about 1/4 vinegar and a spoonful of sesame oil. Pour about 1/2 cup over the vegetables and stir. Visit your Asian market for a dumpling press, a dangerous tool that can crush greedy fingers as needed.

Take a potsticker wrapper and place with the corn starchy side up on the press. Dampen just the edges with water. Add a small spoonful of veggie mix to the center and press. Pressing it is harder than you think, I found that using the counter for leverage helped get a tight seal.

Now the fun part – freezing them. Arrange potstickers on cookie sheets so they do not touch. Place the crease up. Cover with a dish towel and place in freezer overnight or for a few hours. Once firmly frozen, potstickers can be placed in a bag in the freezer and you can remove a dozen at a time for dinner for two with rice and or miso soup.

To cook the potstickers, heat peanut oil in a cast iron pan. When it is hot enough to sizzle, add the potstickers (not touching). Cook for two minutes. Add about 3/4 cup water very carefully to the pan, it will spit at you. Cover and cook for about 8 minutes, until water is gone and potstickers are stuck to pan. Carefully remove with spatula. Serve with remaining soy sauce mixture for dipping.

The part I like best is seeing what a box of frozen potstickers costs at the store, and adding up the fat and sodium grams. I feel like I’m sticking it to the man by making it myself.

How to Hang a Doily

March 27, 2012

I make gigantic doilies. They are big enough to cover a significant amount of floor space. I used one as a rug but it wore quickly so I had to stop. Though I love to see the wear on it when I hang it on a wall, it makes it look like an antique to my eyes, which are always starved for the sight of a good old-fashioned Mormon handicraft.

I started making them toward the end of high school/first part of college, in other words, quite a long time ago. I think I have five that are finished and still in my possession. And, I finally know how to hang them for display.

Of course one option is to have the doily framed and mounted. If I saved for a long time, I could probably afford to do this to one of them. I like the way it looks riding the wall bare back much better than the framing job I picture in my mind.

First you make the damn thing. This takes months. Then you get A LOT of nails. Paint your wall beautifully – and in a color that compliments your doily. Painting is easier than making doilies, in case you were thinking its the other way around, and a little Spackle and touch up is nothing compared to the work of making a doily.

Hanging it is a two person job. One person mashes it against the wall. Now is not the time to be a perfectionist. In the end it will look like a galactic explosion – a beautiful super nova that a Utah great -grandmother would love. Its probably impossible to hang it perfectly. When I can’t hang something perfectly I always try for artistically off-kilter. The other person (who isn’t mashing) hammers nails in to support the doily every few inches. Pull out the lacy peaks and emphasize them.

I had my doilies – the whole collection – hanging at Ulysses Salon in February. I was concerned that the fibers would stretch and distort. They didn’t. I’m trying it at home now, and I’ll report back on how it holds up since it will be there for more than a month.

Oh, I almost forgot to remind you – its a great idea to lint roll the doily every once in a while to remove the dust and hair that collects. Air in a can also helps with this (I learned recently at the store that you also can huff it, but you really shouldn’t). And I suspect if you hang them on outside walls they could help with insulation.

The photos are our home – and after almost six years of work, the 1903, previously abused and neglected property is starting to look like the work of art I knew we could turn it into.

Picasso’s Vollard Suite Revisited

March 25, 2012

I know I have written about Picasso before,  and even had a post dedicated to his Vollard Suite (I think it was even the first post I ever wrote here on ArtDuh), but I just can’t get enough of the artwork and it is time to revisit those prints. I find myself looking at those images all of the time, I think many of them are perfect. I want to see them again! Let’s take a look at a few reproductions of some prints here today…

   
     
   
     
   
   

… don’t wanna, but gotta stop adding pictures sometime I guess. Maybe one more.

Best Recipe Ever

March 22, 2012

I found this recipe on allrecipes.com last night and made it to go with broccoli cheese soup. I ate half the pan almost immediately. It is the best corn bread ever! It’s good cold but great hot!

Ingredients

  • 2/3 cup butter or margarine, softened
  • 1 cup sugar
  • 3 eggs
  • 1 2/3 cups milk
  • 2 1/3 cups all-purpose flour
  • 1 cup cornmeal
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon salt

Directions

  1. In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
  2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Personal Family Physicians

March 20, 2012
Dr. Michael Jennings

Dr. Michael Jennings

It’s no secret  that for a self-employed artist, health insurance can be very hard to come by. That’s why a new family medicine business model is popping up around the SLC. Personal Family Physicians is a front runner in the new model – they see uninsured patients. Only. That’s right, your health insurance is not accepted by Dr. Michael Jennings.

Instead, to be Dr. Jenning’s patient, you pay cash to enroll annually as a patient. Dr. Jennings charges an annual fee that, to my understanding, costs about half the going rate of health insurance, though rates vary. You can pay all at once for the year, or pay less every month. If you have a family, the rates per family member are lower once the first individual enrolls. You then get all the primary care services you need, from Pap smears to stitches, and even some – by appointment – urgent care services, right there in his office on Wasatch Boulevard. For those who need it, Dr. Jennings will make house calls when needed.

If Dr. Jennings can’t do it in his office, for example, MRIs or X-rays, his team will work to find a discounted service for you. They will also help you enroll on discounted prescription drug plans or help you find the lowest price for self-pay medication.

This is an innovative new way of providing health care in an economy where solutions are desperately needed by the self-employed. In the current economy, its not just artists who are self employed, as more businesses start up when the economy is in poor health, as folks like you and me try to eek out a living when jobs are scarce.

Dr. Jenning’s website is http://www.pfpslc.com/, check it out if you are a self-employed artist, or are between health insurance plans.

R.I.P. Mœbius

March 18, 2012

There is no doubt about it, french artist Jean Giraud (a.k.a. Mœbius) could draw. His work is something that reaches out and grabs your attention. He had a style of drawing all his own, with line work that is impeccable and second to none. What always fascinated me was his use of light and dark, and the way he’d build complete pictures with simple lines, or negative space. His rendering is extremely precise and beautiful, but also kinda loose at the same time.

He left behind a huge body of work. I probably first became familiar with him with Heavy Metal, but remember him the most from his work on the Silver Surfer.  Mœbius was also a story board and concept artist for films like Alien, Willow and Tron. There has been so much since then too.

Rest in peace.

www.moebius.fr

   

Where is he now?

March 15, 2012

A few months ago we blogged about a cute shop dog named Sampson. Sampson works with and lives with Barton Moody, a super cool SLC accountant.

But the question is – where is Sampson now since we blogged about him last fall?

It seems our blog inspire local artist, Randy Rasmussen, to paint a portrait of the cute pooch. The portrait sits in Barton’s office.

If you haven’t gotten your taxes done yet, give Barton a call. Sampson will keep you company while Barton crunches your numbers. I just did mine, and I won’t lie. It’s a really fun time.

TOTS!!!!?!

March 13, 2012

I found a recipe for homemade tater tots on Pinterest the other day. I love to make weird things from scratch so this was right up my alley. They are far more delicious, and contain less fat than the store-bought kind. I thought you might like to make them too, so here’s how:

Homemade tots:

Make mashed potatoes, very lumpy and very dry. Do not boil the potatoes as long as normal.

Use your (clean) hands to grab lumps of potato, dip into flour, then beaten egg, then crushed potato chips

Bake at 400 degrees for 15 min, roll over and bake 15 min on the other side.

Serve with homemade fry sauce, ketchup or top with melted cheddar. Mm mmm good!

 

Fiddler on the Roof!

March 11, 2012

These last few weeks have been all about Marc Chagall for me. His people, prancing around town, playing music for funky animals… I haven’t had time to write up much, so I’m sure I’ll do a follow up post sometime soon. Until then, enjoy this piece!

Willy Verginer

March 8, 2012

I’m having a hard time finding written info about this sculptor. I know he was born in 1957. He is Italian, and he doesn’t have a lot to say, particularly to folks like me who speak English. So lets just have a look:


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