On Food & Culture
I’m travelling on business tomorrow so I made this Valentine’s dinner one day early. Champagne is served with the first course, in-season white asparagus. Cautious about cholestorel and fat but not at all willing to foregoe luscious pleasure, asparagus are served with quartered egg whites …
With André Amaral, Raul Gonzalez and Edú Portillo I’m presenting these three Mexican candies today, 2-5, at ARC Gallery, Winter Street Studios, Houston, “The Candy Shop.” These 3 Mexican Candies exemplify aspects of the 500-year-encounter between European and Latin American cuisines. Starting at the left …
Tonight’s performance of “An Adult Evening of Shel Silverstein” at the Obsidian Art Space was satire renewed and refreshed. In one of the ten short acts (they are so short that you are left wanting more) titlted “Smile,” Bender and his henchmen drag Gibby into …
Last night I made this soup and also some corn bread. It warmed us into the whole evening. The recipe for the soup: In 3 quarts of cold water place 3/4 cup Shitake mushrooms, sliced 3/4 cup large dice white onion 3/4 cup celery cut …
Philip Lee sent me this blog entry from quintessential ruminations that details the work that is being done to bring to accountability those in Britain and the US who led the invasion of Iraq. According to IBC, Iraq Body Count, the invasion has killed 155,000 …
It was hugely important yesterday that Secretary of State Clinton told the Mubarak government not to “block communications, including on social media.” Non-government-non-corporate-controlled Internet is simiilar to the protections for community radio stations, a fight that is ongoing here in the US. I’m reminded of …
I had no dinner last night but did drink Chilean wine and learned a lot about opera from two friends, opera music makers. Jenni Stephenson of Spacetaker and Viswa Subbaraman of Opera Vista Recalling their conversation this morning I’m actually gleeful. I ended up reading …
Caldo, a vegetable soup made with no fat and hardly any salt due to the aromatics in the broth (oregano, rosemary, black pepper, bay leaf), garlic and a sliver of Serrano chile. Finish with a squeeze of fresh Mexican lime. The pan de maíz is …
Tonight’s post-salad entree was small and compact, slices of baked breaded acorn squash on a bed of spinach wilted with shallots and garlic. Steamed corn complements the sweetness of the acorn squash. The breading is a combination of panko and corn bread seasoned with fennel, …
I made this Mexican candy, mazapán, which was shown as an art object, and eaten, at the collaborative art exhibit held February, 2010 in Houston, Texas, “The Candy Shop.” A cousin of marzipan (made with almonds and sugar) which originates in Asia and/or the Middle …