crunch from a bunch

January 25, 2012 § 1 Comment

Many months ago, while watching a decent amount of reality TV, I saw Kourtney Kardashian eating kale chips. It was the first time I had ever heard of them, let alone seen them – I was sold already. Never mind that I had no idea how they tasted. That’s the thing about reality TV, just when you think you are not that gullible to take it seriously, suddenly something happens where you actually learn something. In this case, I learned that a vegetable had been turned into a highly addictive snack food.

Several months ago, I found said kale chips at a wonderful natural market. Of course I bought a container of them, but the price tag stopped me in my tracks. I paid $8 dollars for 3.5 ounces of the delicious, yet expensive snack. In fact, because of the price I never bought them again. I really wanted to adopt kale chips in my life permanently – to be a healthy snacker – at least sometimes.

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hello, sweet tart

January 17, 2012 § 1 Comment

While I was in the produce aisle at the grocery store shopping for a 4 lb. bag of onions I spotted a display brimming with bags of Meyer lemons. No, not lemon lemons – coveted Meyer lemons. While I could still not believe my eyes, my hands had no problem recognizing the bounty of delicious, little, citrus prizes and before I knew it there was a bag in the cart. I quickly declared to my fiance that I would be searching for the perfect recipe for these adorable fruits.

But the recipe I chose didn’t just emphasize and celebrate the Meyer’s flavor, instead it also became something that made me question time, patience, and energy. It made me remember that I need to always keep trying (which is so important when it comes to baking), because sometimes frustration brings out determination. But that is just one of the many things this tart did for me.

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it’s about time we see you

January 16, 2012 § 1 Comment

I started this blog several months ago for a class assignment. A blog was the perfect way to combine the two most prominent interests in my life – food and art. Initially, I decided to pair a work of art with a recipe through a unique correlation. The concept was challenging, but also limiting. Limits proved to be tough on pairs, and I stopped posting for over a month.

But after weeks of thought, inspiration, moving to a new state, and the startling fact that I had not written anything (and I mean anything) in many, many days – pairs is back! And with a new look (and determined vengeance) I might add.

There is a new format for each post, but food and art can still be found under the same roof – except now they don’t have to share a room.

So please stay tuned for a lemon tart that made me realize that I need to get a passport as soon as possible, in other words – yesterday.

best in snow

December 18, 2011 § 2 Comments

I watched a nature show a little while ago about penguins. Vague description, I know. It was about their struggle to survive while they are watching their eggs – how they come close to starving to death. When their mate arrives to relieve them of their duties, and they are finally able to leave their eggs, they gorge themselves. Having gained pounds of weight upon their return.

I love the idea of penguins running around with full stomachs, which is why I was in a state of panic when I saw these very empty penguins.

Glauce Cerveira and Theo Kaccoufa. "Ooowh."

Something needs to be done, I thought. They need something to eat – and fast! But of course, I came to my senses and realized this collaborative sculpture installation entitled “Ooowh” by Glauce Cerveira and Theo Kaccoufa was art, and not actual penguins in desperate need of my care (you would have thought the glitter covered wire they were constructed of would have given it away sooner).

I am drawn in by the carefully planned installation of this piece, and the many different appearances it can have – depending on what angle you look at it. The piece is not bulky – yet takes up space. The sculpture represents entire penguins – yet something is missing. I get the impression of vast openness, but also incredible closeness.

I like the fact that these sculptures represent an actual part of the lives of penguins: their stomachs empty, while watching over their future offspring – at least they do for me.


But if you’ll excuse me, I need to get them something to eat.

As for the rest of you, this savory pot pie should keep you full for a quite a while.


This recipe is phenomenal. The crust is perfect – shockingly perfect. It is by far the best pot pie I’ve ever had – my fiance said the same. Since the recipe calls for a deep pie plate, the servings are mighty and very filling. I will be making this pot pie, whenever I feel so inclined to make another one.

Chicken Pot Pie

Extremely Adapted from Ina Garten and Martha Stewart

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butter up

December 17, 2011 § Leave a comment

When I saw Susana Reisman’s photographs of butter from a series named Domestic Disclosures, I almost lost it.

When I come across subject matter in art that is so minimal that it becomes so multifaceted, I have to take a minute to get a hold of myself.

Susana Reisman. "The Real Thing (after Robert Morris)."

I struggled choosing just one of her photographs to use for this entry, and ultimately decided to use one that showed butter in stick form (perhaps its most common form). “The Real Thing (after Robert Morris)” exudes references to domestic nature through butter – so very figurative.

We are reminded of a kitchen, and of cooking, but also of things outside the home. I think of a farm, cows, and a packaging factory. And we also just see everyday, straight to the point butter – so very literal.

Butter is a product of process – similar to how cooking transforms ingredients into a different product.

The markings on the butter sticks are visible in this photograph – one tablespoon here, two tablespoons there. That is how I have come to know butter – in measurements. And this recipe for pie crust uses a lot of tablespoons.


Pie dough may seem simple enough to make, but of course it is quite difficult to achieve a complex crust – flaky, yet soft. I’ve seen spreads in magazines and chapters in cookbooks, dedicated to the art of pie dough.

Butter is a primary ingredient in this recipe, which calls for more than a whole stick. This crust will be used to make a Chicken Pot Pie, which will be featured in the next post.

Pie dough is a challenge, but I am ready to put on my domestic boxing gloves – oven mitts, that is.

Foolproof Pie Dough

Cook’s Illustrated

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how deer

December 17, 2011 § Leave a comment

Sometimes you come across something that makes you smile. For me, it was deer in winter accessories. They just look so cozy.

Deer Sculpture -Arvid Knöppel. Kinitting -Unknown.


I am a big fan of craft as art – a big fan. I studied the topic in college, and I continue to explore it today. I also admire the ephemeral qualities of street art – here today, gone tomorrow – or even sooner. What I like about this, is that it takes a pre-existing piece of art, and allows it to make a new impression. The fact that is combines art and craft doesn’t hurt.

The time and effort that it took to dress these animals is something else in itself. Not only did their accessories have to be made by hand, but also sewn around them, right where they stand – a true labor of love.

The same goes for these cinnamon rolls. They are time consuming, but just the smell of them baking makes you feel warm and cozy. A great accessory for a winter day.

There are many cinnamon roll recipes out there, and a lot of them add special touches to make them unique. This recipe is pretty standard, and in my opinion not the best – but they are good and less complicated to make then they look.

Classic Cinnamon Rolls

Adapted from Family Circle

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out of hand

December 16, 2011 § 2 Comments

Chairs are designed for sitting – right? Most chairs – yes. Tokujin Yoshioka’s “Venus – Natural Crystal Chair” – No.

Tokujin Yoshioka. "Venus - Natural Crystal Chair." Tokujin Yoshioka

Creating a chair that doesn’t serve it’s typical purpose, makes this piece that much more intriguing. The chair began with a skeleton, which through a dedicated process and a legnth of time, eventually became crystallized.

The result is a wonderfully composed work of art, that is both organic in a familiar sense and otherworldly in another. The texture is something that is developed by outside influences other than Yoshioka – time and nature. Yet, it is Yoshioka who applies these forces to “Venus.”

The chair seems to have become an entity that exists outside of his control, although he is the creator. Tokujin Yoshioka shows that sometimes we, as humans, can only take something to a certain point and then we have relinquish control to another force, like nature – or in my case – an oven.

Once in the oven, each cookie either held its shape or took on a new one – very natural looking.

I had been searching for a great coconut macaroon recipe, and this one is pretty good. My fiancé and I ate all of these cookies in two days – the recipe made about 20 cookies in all (some a bit smaller than others). These macaroons were exceptionally light and airy, but at the same time -chewy and crisp. A nice combination.

Coconut Macaroons

Adapted from – Penny Ann Habeck


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