Friday, November 24, 2017

New Work: FOOD and COLLAGE

Finally, my cooking AND collage obsessions are coming together! This series is based on my photography of dishes I have cooked. Also moving into more severe abstraction. Feels solid, and something I can do for a long time. 

Shrimp and Asparagus

Chips and Dip

Steak Tacos

Fruit Bowl I
Fruit Bowl II

Thanksgiving Meal


on the menu:

figs, dates, almonds, olives
the family cheeseball
wine and margaritas
shaved vegetable salad
cranberry and pecan relish
roasted pork and garlic
roasted chicken drumsticks and veg
chicken gravy
mashed potatoes
macaroni and cheese
pumpkin and pecan pie








In the Studio: Playing with Food





New Dishes Vol VIII: Fall


slow cooked pulled pork


remoulade


trader joe's pork gyoza with sauteed spinach


roasted squash with red onion, pom, and wheatberries


falafel, tzatziki, hummus, and spinach salad


dumpling ramen soup


roasted chicken, mashed potatoes and gravy, peas


cast iron pizza


white beans and jalapeno cheddar cornbread


egg over cornbread with hot sauce


goat cheese, fig preserves, and caramelized onion on baguette

Hudson to NYC


After a couple days in Hudson, headed back to the city. Dinner at great med place in Williamsburg where Jen joined us. 


Gorgeousness in the Union Square Green Market. 


Love and oysters with Tylor at L&W Oyster Co.


Alex Guarnaschelli's Butter!


Great, slow meal with Nat and her SO, Michael. So good to get to know him, and see her with him!

Hudson River Valley



Catching up with good friends from graduate school. Nat and Shan picked me up from La Guardia and we headed north. Spent time at Storm King sculpture park walking and talking. Stayed at a charming home a block off Main Street in Hudson. Shopping, strolling, good food and fun.









Culinary 101: Healthy Fall Comfort Foods


On the menu:

sweet potato chowder
pumpkin and siracha hummus
mixed mushroom po' boys
sheet pan chicken and roasted veg
pumpkin bread and whipped cream





Cooking with Sybil


Sybil's recipes she chose from her Disney cookbook. 
Making chocolate souffles. 


Sprinkling seasoned salt on carrot, red pepper and 
cream cheese roll-ups.


Success! Served the family for brunch.

Viva la Brunch November



On the menu:

pomegranate margaritas
guacamole and blue corn chips
spinach salad with pecans, pepitas, and 
roasted pepper vinaigrette
jalapeno cheddar cornbread
pumpkin and black bean enchiladas
lime custard with cream and pom seeds