Did I mention that I have figured out how to make a really decent vegetable stock? Probably not. But I did!
You know how the vegetable stock at the store is kind of weak—not really very flavorful and loaded with salt? That was my impression of what the starting point was. But, thanks to the bounty of root vegetables, the frozen chopped leeks and organic (read majorly flavorful) celery—filling a large roasting pan to the top. I did a big roast last weekend, and then after around 3 hours at 300˚ with lovely crispy brownness—in it went into the big stock pot with water to cover and cook down for another 2 hrs at a simmer. I emptied out all the bits and ends of parsley, of wilted red peppers and the scroungy bottom of the vegetable bin and dumped that all in the pot too (that might be the secret). And voila! Brown deliciousness. Plus, all the soup detrius goes right into the compost bin, so nothing goes in the garbage. Yay and double yay.
Talk about fascinating, I went to Sweet Land CSA yesterday to collect my share. Of course everything was gorgeous—-and there was the centerpiece for many of us, the KALE. Funny thing though was the kale was in a pile of snow in the totes they keep all the produce in. As I was digging through the snow to garner some to take home, my neighbor was happily anticipating how sweet the kale is this time of the year and that to her thinking the snow is what does the trick. Who would have guessed?
In the spirit of new things (Kale being the newest obsession), I have started the Tofu initiative. I like tofu, when I have it out. I like tofu when others make it…but there somehow was fear involved with my giving it a try. No more! This winter launches the tofu initiative, where yours truly will buy tofu, read recipes, and then cook with it…pushing it on the poor souls (read the boys) who then will be forced to eat it and provide feedback. I have been quizzing everyone on how they cook with tofu and yesterday was the first foray. First off, there is the pressing. Tofu is predominantly water. So, in order to really have a go at something that can compete with meat on a plate, the tofu needs to stand up and not a be a wiggly form. So, one cuts slices (not too thin, not too fat), puts it between towels, and puts weights on it to drain it (much like eggplant). Then I marinated it (ginger, garlic, soy sauce and a teensy bit of sesame oil in the blender to immulsify) for a day. Then onto a greased cookie sheet for around an hour at 300˚ and it was ready to go. I served it with fresh sauteed spinach (from Sweetland)—and you know, it was good. Worth doing again good. And so it begins.
As you can see, the hair obsessed hairhoppers continue. This approach is really fast—and the less I think about them, the nicer and less uptight they are. I like the way this one has Klimt hair, where it flattens out at the top and takes a life of its own, really not related to the head in any way. I am trying to stay discipilined and not get in and over noodle it with shading etc. I like the purity. I am also trying to remember all that Mentor Murray (Tinkelman) would say about women’s noses, and mouths…and I think it is working. I am also being entertained with seeing how much of the page I can fill with hair…and head and stuff. There is a ton more here. Again, who knows if it has any other reason than entertainment, but at least that is being provided.
I am getting some traction on a project that frankly, I was dreading (fearing) doing. This dread and stupidity is in my head as I got rolling on it yesterday afternoon and have been enjoying the work, the process and the design. Today I have some spot illustrations I will need to do for part of this project, so it will sing. Enough of putting things off…they get worse when you postpone as my head takes over. Stupid me.
I see my farmers today to see where they want to take their image/symbol. Should be interesting to see what works/doesnt. I have a few more farmers circling…so I will need to get this finished up.
An inch of snow is promised today. Rob is one of the ringmasters at 2300˚ tonight at the Corning Museum of Glass. Ann Gant will be drawing with fire which should be amazing. Alex is practicing at school (prince in training). He is suffering a bit at getting his lines, getting his songs, and the general start up of learning all t his stuff. He fumed a bit a me yesterday (which was good) as he needed to get it off his chest. I am always intrigued to see what ticks him off, and how he deals with it. He is so solid and centered…and young, that the pressure of many things and wanting to be perfect right out of the gate is the prime sweet spot. It can only get easier as he goes.