Getting Crafty

Look at how productive we were this weekend!

Our dearest friends came to visit, 

which is always the best because we eat, drink and laugh from sun up to sun down.

This time, however, Kath knocked the entertainment portion out of the park with this super easy, super fun, super beautiful art project. 

It was initially meant to provide the kids with an activity, but it hooked the adults instantly.

A new addiction has been born.

Look how beautiful!

One of my faves...

Another fave...
This one glows in the dark too!

My first attempt...

So easy even a four year old can do it;
These are Elias'!

Another one of Elias'!

Kath added a layer of Mod-Podge to seal the surface and add a shiny coat to her bowls.
What a great addition!
 I love how it makes them look like marble!

So beautiful!

I am so excited about this project, that I fully plan on running to Michael's tomorrow to purchase a gazillion dollars worth of Sculpey and Mod-Podge!

Now you all know what you are getting for Christmas.

Here is the awesome blog/link we referenced and used:

http://www.abeautifulmess.com/2014/11/marbled-clay-ring-dish.html

Enjoy!

Paella

The other day I wanted to make soup.

It was cold and dreary outside, 

and there is little that a pot of soup simmering over a warm stove all day can not heal. 

But, unfortunately, my son isn't a big fan of liquid based dinners, a trait he must have inherited from his father, since my husband doesn't believe soup to be a meal either...

What if it were a chowder!? 

Clam chowder, corn chowder...Maybe a bisque?!

Nope. Still too close to soup.

This is my thought process...

So, then I thought about making a beef stew...that might be a sell!? 

But we just had pot roast the previous night...too similar...

So I graduated to Boeuf Bourguignon...

just a fancy French term for beef stew...we are still there.

Then Coq au vin came to mind...that might have worked, but I didn't feel like having chicken.

What about Bouillabaisse!? 

YES! 

SEAFOOD! 

Bouillabaisse, Jambalaya maybe...

How 'bout Paella!?

I have never made Paella!?

Sold.

And what a great choice. 

Not only did I conquer my fear of this seemingly complicated mixed sea and land dish from Spain, but all were satisfied;

I got my warm-over-the-stove experience; 

my husband was happy because I made something different, delicious, and not soup; 

and my son...well, my son did not eat it assembled, but he did eat the sausage, cleaned of sauce...and the accompanied bread.

Close enough for me!

Recipe:
Yields enough for one large human or an entire hungry family

Ingredients:
1 cup of brown rice
4 cups of unsalted chicken stock (pref. homemade)
24 small little neck clams, scrubbed and cleaned
1 lb. of link sausage (or chorizo) cut into 1 inch lengths
4 chicken thighs, trimmed and sliced or cubed
1 lb. deveined, peeled, uncooked medium to large shrimp
large dry scallops (one or two per person)

1 onion, sliced or chopped
1 red bell pepper, sliced or chopped
4 cloves of garlic, sliced thin
1 stalk of celery with leaves, chopped
2 fresh garden tomatoes, chopped (or one large can of diced tomatoes)
1 can of San marzano tomatoes

Seasoning mix (combine the following):
1 tbsp salt
1 tsp. cayenne (+ extra tsp. for chicken)
2 tsp. thyme
2 tsp. garlic powder
1 tsp. oregano
1 tsp. fresh ground pepper
1/2 tsp. smoked paprika

juice of 1/2 a lemon

crusty bread, warmed (optional: make into garlic bread)

Method:
1. In a large paella pan, or deep saute pan, saute onion and red pepper in 2 tbsp. olive oil until fragrant, about 7 minutes, stirring.
2. Add garlic and celery and saute 2 minutes, stirring.
3. Add seasoning to the onion, red pepper, garlic and celery mixture.
4. Meanwhile, in a separate pan, saute chicken thighs and sausage until mostly cooked (season with a tsp of spice mix and a tsp. more of cayenne)
5. Add rice to the onion/pep/garlic/celery mixture and stir to coat.
6. Add stock, 1/2 cup at a time, continuously stirring as the liquid is absorbed, and rice is cooked through (about 45-55 minutes). Check to make sure rice is tender. Add more stock if necessary and continue to stir and cook until rice is tender.
7. Add tomatoes, chicken, sausage, seafood and clams. Simmer until clams open and shrimp and scallops are opaque.
8. Squeeze lemon juice over entire pan of mixture and serve with warmed crusty bread.

This is such a great dish to be served and shared family style, and is relatively easy to make. 

Cooking the rice is a bit laborious, so if you are short on time, you could cook the rice separately and just mix into the onion/pepper/garlic/celery mixture.

Either way, it is well worth every and any effort.

Enjoy!

Fall Family Feast

This past weekend we hosted our first of what will be many feasts we enjoy between now and the New Year, 

as Thanksgiving, Birthdays, Holiday Parties, Christmas, and of course New Year's Eve loom on the horizon.

Bust out the sausage pants.

It is time to store up for winter!

So, the chickens took two more hours than I anticipated, 

and I had to run five miles this morning just to burn off the calories from the beverages from Friday night alone, 

but was worth every single sip, savor and bite.

Family and food.

What else is there!?

Let the Fall Feasting Begin!

November Happenings!

Happy November!

The temperatures are dropping, and Halloween is behind us, so if you are looking for something warming and enjoyable to get you out of the house, why not get a group of your friends and come eat yummy food, learn the basics of painting, and leave with your very own masterpiece!?

We would love to see you!
______

Sarah Street Grille 

& 

Art on a Carte 

A Traveling Studio Where Art, Food and  Friendships Gather

Present:

"An Evening with Vincent van Gogh"

Join us for a Three Course dinner, and an evening of creative fun!

Wednesday November 19th

7:00 - 10:00

Dine with us as we learn about 

Vincent van Gogh + The Post-Impressionists. 

You will create your very own 12x16 Painted rendition of Vincent van Gogh’s 
“Wheat Field with Cypresses” (1889) 

1. Brie, Pear, Caramelized Shallot & Balsamic syrup Flatbread

2. Smoked Salmon, Baby Arugula, & Burrata salad with

 Lemon Parsley Vinaigrette 

3. Lamb Lollipops with Tri-Color Cous-cous, almonds and 

Dark Ale Mustard Mousse

Three Courses, all supplies and canvas included 

60.

*Absolutely no experience necessary!

Reserve your space now! Seating is limited! 
570.424.9120 

I Dream of Cheese

This is one of my most treasured recipes.

And although this is inspired by many, many, many recipes and restaurant visits, the end product is an evolution of serious cheese experimentation and devotion to the love of all things cheese and carbohydrate.

 I've rarely met a macaroni and cheese that I didn't like, but I'm just sayin' this recipe is damn delicious and it is my favorite, thus far.

So, the story of this love affair:

I literally made macaroni and cheese once a week, if not more, 
for an entire year, 
if not more, 
in the quest to find and/or create the 
absolute.perfect.recipe. 

Yes, I was no-joke obsessed with trying every macaroni and cheese at every restaurant we stopped in, from Maine to St. Maarten, feverishly asking questions and taking notes, 
and making every recipe from Bobby Flay's 'Macaroni and Cheese Throwdown' to almost every recipe in Alice Water's Chez Panisse Pasta cookbook...not to mention every magazine, cookbook, website, article, blog, conversation I could devour.
If it had the word 'macaroni,' 'pasta,' 'cheese' or the like, I was there, sleeves rolled up, fork in hand.

In retrospect it was both sad and ridiculous, and a little bit pathetic, but who is judging?!

So, what was I looking for!?
The perfect mixture and blend of cheeses, 
The correctly shaped pasta...
Additions like vegetables and meats?! 
Herbs and/or spices!? 
Crunchy toppings versus 100% creamy!?...
Why is this creamy? 
Why is this gritty?! 
What the hell happened here?!


I could go on forever about this year of cheese, 
but I'll spare you the inevitable details, 
and just let you know that all of the pounds I gained during this year, was worth every savory, cheesy, delicious taste.

This is where I landed.

Recipe:

Makes enough for a small army. 

Ingredients:

1 box of campanelle pasta (or small shells if not available)

3 tablespoons of salt for pasta cooking water

1 stick of unsalted butter

1/4 cup of flour

3 tablespoons of snipped fresh thyme + extra snipped for topping

1 tsp of freshly ground pepper

6 cups of whole milk

1/2 bag of petite baby sweet peas (Bird's Eye brand)

1 pound of Cooper brand American cheese, shredded

3 cups of Monterrey Jack cheese, shredded

3 cups of Mild Cheddar cheese, shredded

1 cup of Parmesan/Romano cheese, grated

1 tablespoon of truffle oil

Optional: 

Panko bread crumbs for topping

ham, cut into slivers or cubes

Steps:

1. Boil a large pot of water, add dried pasta, and cook per package directions, adding salt to the water at the same time as the pasta. Put frozen peas into an empty colander. Pour the cooked pasta over the frozen peas and stir to drain and thaw out the peas.

2. Meanwhile, make a roux by melting butter, stir in flour until incorporated and foamy, stir in fresh thyme and pepper.

3. Slowly add milk and stir continuously until hot, but do not allow to boil.

4. Add cheese, half cup at a time, gently stirring all the while to make sure it is melting and not clumping. If the sauce gets too thick, stop adding cheese. You don't want it to be too thick, as it will thicken as it stands.

5. Once all of the cheese is added and the sauce is creamy, taste and adjust seasoning.

6. Put the cooked pasta/peas in a baking/serving dish and pour the cheese sauce over the pasta, stir to mix well.

7. Serve hot from here with a drizzle of truffle oil, or, top with enough Panko bread crumbs to coat, a little extra thyme and a sprinkle of Parmesan cheese; bake until golden brown, then drizzle with truffle oil.

8. Either way, serve hot.

Let me know what you think!?

One thing I have learned, is that you truly can't go wrong pouring cheese over noodles...

Enjoy!

TBT

Just a quick TBT to just a few weeks ago when I made two very poor parenting decisions...

The first, resulted in a quick trip to the little boys room, 

and the second...

well, let's just say that even plastic nunchucks hurt like a mother*&%!er...and don't mix with glass top tables...

Bad decision #1:
Cupcakes and Iced Hot Chocolate for Breakfast

Bad decision #2:
Plastic Nunchucks

I have heard that some people are born with common sense...

It's a Wrap!

Hurrah!

Our very first 'Art on a Carte' event went off without a hitch this past Sunday, 

and the entire class did an absolutely amazing job!

Thank you guys so much for coming!

It was a great way to spend a cold, snowy day, and I hope you all left inspired, and with a little more art in your soul.

Here is a photo spread of the event!

The 'Carte' packed and ready to go!

OUR STUDIO:

I am so proud and so honored;
My first official event, surrounded by my new painting series on exhibit, in my dear friend's restaurant, in my hometown...
It doesn't get any better!

THE ART HISTORY AND COLOR THEORY PORTION!

Introducing Impressionism and Post-Impressionism

Learning about van Gogh;
his history, his work, his life, his legacy...

Color Theory Portion;
The class was only allowed to use the primary colors, plus white and black to create their images;
they had to create any and all other colors themselves!

Demonstrating the complementary colors and how to make neutrals

Demonstrating the value scale, and how to make tints and shades
(I'm so serious?!!?)

TIME TO PAINT!

Every student was encouraged to choose their own color scheme, format and approach;

Thank you Impressionism for allowing us to pour our own creativity and personalities onto the canvas!

The moment when people find their groove is magical!
So peaceful...

A little liquid encouragement...

 THE INCREDIBLE FINAL PAINTINGS!

 OUR AMAZING CLASS!

Back Row: Linda, Kristin, Vonnie, Linda (My Mom!), Kelly, Jessie, (Tricia's painting), Mad, Paige, & Janice
Front Row: Me, Kristie, Jaimee, Jody, Marissa and Jessica

A DINNER WITH VAN GOGH!
The Delicious Part!

Paul's Incredible van Gogh-inspired Menu!
Designing a menu around a man who drank 28 cups of coffee a day to avoid eating, and spent all of his money on art supplies and absinthe was a difficult task;
 but Paul stepped up effortlessly to the challenge and created a perfect menu that maps out van Gogh by his life experiences and locales.
And yes, it tasted as delicious as it reads.  

The Art History Packets for the Guests

Kath's Awesome Tablescapes!

THIS Woman!
Kath is the reason this entire event happened!
I LOVE HER!
xoxo

Thank you again to everyone who came out and made this event a success!

I had an amazing time, and I am so excited and honored that I got to start this new adventure in my hometown with all of you.

There is no place like home!

Keep painting and I hope to see you again soon!

xoxo, k

Press:

http://www.adirondackexpress.com/News/10212014_artnews

The Count Down is On!

One more day!

Tick tock, tick tock

I can't wait to eat this food, and drink this wine,

 and share all things van Gogh with you!

Stay tuned for the after party photos!

Happy Friday!

A very exciting weekend is upon us;

My very first 'Art on a Carte' event is taking place this Sunday. 

I'll cheers to that!

Happy Friday Everyone!

An Exciting Autumn!

Hi Friends!

This Autumn is exhilarating. 

Not only am I the feature artist at Five Corner's Cafe in my hometown of Old Forge, New York, this month,

but I will also be there all winter season!

So, if you missed the First Friday Art Walk last night, you can stop in anytime this Fall or Winter to view my new oil series!

Also, we are hosting a first of hopefully many art and food events this month.

This month's event will be based on Post-Impressionism, and will also be hosted in my hometown:

Art on a Carte

A Traveling Studio Where Art, Food and Friendships Gather

is hosting our first collaborative event at 5 Corner's Cafe in Old Forge, NY this month!

Vincent van Gogh
'Sunflowers'
1888
Oil on Canvas

 Sunday October 19th.

Join us for an afternoon of drawing, painting and art history, 

and create your very own rendition of 

Vincent van Gogh’s famous ‘Sunflowers’ (1888)

1:00 - 4:00

All supplies, light fare and wine included

45.

*Absolutely no experience necessary!

Then, join us for a delicious evening of classic French cuisine inspired by van Gogh’s life and Post-Impressionism

6:00 

Four Courses, French Wine & Art History

55.

Space is limited, so grab your friends and reserve your spot now!

You can join either event, attend just one if you wish, or just stop in to see the artwork and grab a glass of wine!

We hope to see you there!

Once again, I have to shout out a special and sincere 'Thank you!' to Paul and Kathy of Five Corner's; 

There is no place on earth I would rather exhibit my work and host a first event like this. 

Your food, atmosphere and friendship are unparalleled. 

To be working beside you once again after all of these years is the perfect marriage of my art life and my food life. 

I am honored and exhilarated to start this adventure, but more so because you are where it began twenty years ago when you took me in at Van Auken's.

You are my mentors, friends and family.

Love you guys!
Let's do this!

For those of you not in the know here is their link:

www.fivecornerscafe.com

Also, for my Pennsylvania friends, stay tuned for information on my November gig at Sarah Street! 

Have a great weekend everyone!