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George Colin

Fine Art Sale

Colin began his art career in the 1950s, after taking a Norman Rockwell correspondence course in commercial art. First he painted in oils, then switched to chalk pastels in the mid-1980s and hasn’t looked back. He uses beautiful Arches black paper, which makes the vibrant pastels pop right off the surface. A typical Colin pastel shows a farm scene with rolling hills and a farmer on a tractor. But is there a typical Colin? George is nothing if not versatile. His early landscapes were representational, while his recent work has become more abstract, including studies of ballerinas, dogs, even turnips.

Colin’s clientele now includes the rich and famous–Oprah Winfrey and Michael Jordan own pieces; the Band used a Colin pastel for the cover of its 1998 album, Jubilation. Senator Dick Durbin is a longtime customer and has Colin’s drawings hanging in his home, as well as his Washington, D.C., office…

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Karina’s Kitchen: Gluten-Free Recipes: Karina’s Potato Latkes

Karina’s Kitchen: Gluten-Free Recipes: Karina’s Potato Latkes

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Oregano Pesto

A very simple alternative to the typical Basil Pesto.

You will need:
Fresh Oregano approximately 1 ounce.
Olive oil
Lemon zest from one lemon
Lemon juice from 1/2 lemon
Parmesan cheese
Pine nuts

In a dry sauté pan, toast the pine nuts just until they begin to brown. Break apart the parmesan cheese for easier chopping and place in a food processor and chop until coarse, add oregano and continue to process until oregano is well chopped. Drizzle in enough olive oil to produce a silky mayonnaise consistency product, add lemon zest and juice to taste (you can omit the juice if the product gets too moist, the zest will provide enough flavor). Remove mixture from food process and stir in toasted pine nuts.

Sweet Potato/Carrot/Onion Medley

This side dish works well with chicken,turkey, pork or ham the slight touch of ginger enhances the flavor of each product.

You will need:
Sweet Potato approximately 3 oz./person
Carrot approximately 3 oz./person
Pearl Onion approximately 3 oz./person
Butter approximately 1 TBS/serving
Brown sugar (either light or dark) approximately 1 TBS/serving
Ginger Powder approximately 1 tsp./serving
Salt/pepper

Cut sweet potato and carrot into large dice (about the same size as onions used) steam vegetables until just under fork tender. I used frozen pearl onions for this recipe if you use fresh you will need to blanch them until tender remove husks before proceeding. In a skillet large enough to hold all the vegetables place one TBS butter/serving and heat until butter foams, add pearl onions and sauté until just golden, add brown sugar and ginger along with steamed potato and carrot. If you need to add more butter do so at this stage to allow sugar to coat vegetables. Cook until potato and carrot are fork tender, serve.

Hello world!

Being a chef I usually judge food not only by how the product looks, tastes et. al. but by how the kitchen operates.  Is the kitchen big, small or what and how the staff interacts with each other to provide a dining experience for the establishments clientale.  What I entend to do with this blog is give the consumer a guide to places that provide a consistent quality of items offered on their menus.