Saturday, April 29, 2017

Infuxn Opening

Fabulous private opening party for my art work at the re-opened Infuxn. Thanks, guys!

Daniel and Les, owners and bartenders.


 The crowd. A great turnout.

 David and Michael.

Jill and Emily.

Travis, Ashli and Cleo.

 Jorge and Paul.




New Dishes Vol VI

Typical work day food: cottage cheese with blackberries, celery, pepitas, balsamic; Fresca; hummus and rice crackers; roasted chicken and kale artichoke dip with hot sauce.

Ham and cheese hash with toasted sourdough.

Snackage with a friend. Pea purée, tzatziki, goat cheese and buttered toast.

Pan roasted chicken with kale artichoke dip.

Black bean salsa and jalapeño poppers. I was dumb. Cleaned out the insides of a dozen peppers with my bare hands. The burn lasted 15 hours and I'm having an allergic reaction. Yikes!

Out and About


Brûlée grapefruit YES
The Bruncheonette in Joplin.

Dinner and drinks after an exhibit at Crystal Bridges' Eleven restaurant. With Gwen.

Italian nachos and a cider at Cave Gang Pizza in Carthage. Da bomb.

Happy hour martini from Ragtag Cinema in Columbia during a conference. Cheers.

Pork noodle bowl mmmm. 
Foxhole Public House in Bentonville.

Doggies Again and Always






New Dishes Vol V

Seared scallops, pea purée, creamy polenta. 
Glass of moscato.

Italian turkey sausage and 
portabello mushroom pizza.

Meze platter for a friend's visit. Salsa, toasted walnuts, white bean and cilantro dip, tzatziki, hazelnut spread. And lots of cab.

Ham, brie, apple on toast topped with fig preserves mixed with a bit of mustard and smoked paprika.

Beef and bean burrito with cheddar, avocado and homemade salsa. Cilantro and yogurt.

Food Fight for Camp Mintahama

Mac and cheese for 250 people. Out of my kitchen, seriously. Then transported to Downstream Casino Pavilion for a fundraising event for a local Girl Scout camp. Great cause, tons of people. Several apps, entrees, and desserts all caters by local cooks, mostly amateurs like me. Lance and I were so busy plating I didn't even have time to get a shot of the room. Learned a ton, might do it again. I don't like the time pressure for the masses thing, like catering and restaurant business is. I like to take my time, slow cooking, no pressure!




Art in the Park at Carver National Monument

Had a fun time at Art in the Park at Carver Monument,  giving a talk and a collage workshop. All ages. I let them touch my latest piece. It was a hit. I love that place. 






New Dishes Vol IV

Mediterranean Trifecta with Falafed. Hummus, tzatziki, tapenade with baked pita.

Cheap ass local leftover lo mein noodles tossed with scallions and soft cooked egg for breakfast.

Baba ganoush. First time. Roasting a whole eggplant was cool and disgusting.

Fig jam and goat cheese on baguette. Didn't make a damn thing, just assembled all from Aldi.

Mixed greens with balsamic and parm, Aldi ravioli with homemade vodka sauce, basil and parm.

Blue Apron Trial

Thought I'd give it a go. Expensive, but pre-packaged fresh food, all clearly labeled and accompanied by a cool recipe card. Verdict: not for me. My cooking is better. I was usually cooking for one, and it's just too much food. It seemed like every meal was prepped the same, in a sautee pan. Snooze. And the amount of packaging was silly. I can see how it's great for my Dad, who is really focusing on being healthier but didn't cook regularly, and my brother who cooks for family of five. Here are some of the results:


Had to have a martini during prep. Notice recipe card, and tiny labeled plastic bottle of sauce. I'd never prepared bok choi. That was a plus.


Chicken Yakiniku. Chicken breast, bok choi, jasmine rice, cold carrot salad.

Modified Blue Apron meal. Smoky pork patty with garlic sauce, roasted broccoli and potatoes with piquillo pepper sauce, and mixed greens with feta, oil and vinegar.


Salmon and apples over farro with rosemary.





The Doggies

They're our babies and they keep us sane. Gertie and Maya. Flirty Birdie and Schmaya.