Friday, October 30, 2009
Tuesday, October 27, 2009
I imagine myself being that kid in class that is drawing stick figures and think they are a masterpiece while I am surrounded by Picasso's. I actually have had a dream about it. I haven't had the showing up to school naked dream yet, so I guess thats something huh?
So January brings the start of me going to Fontbonnne to get my second Masters, my last month of coaching basketball for the high school, and the beginning of a new year. 2010 is going to come in with a bang!
Monday, October 19, 2009
Believe it or not, this stuff was pretty good! We put the ketchup on the top and served it with crackers.
15 White Castle regular (no cheese) hamburgers, boxes removed
Preheat oven to 325 degrees.
In a blender or food, blend hamburgers three at a time with water as needed,scraping sides as you go. Add the Worchestshire. Finished product should look like refried beans. Grease a 9x5 inch loaf pan with Crisco vegetable shortening (avoid butter ormargarine, as these will cause the pate to brown too much).Turn the pate mixture into the loaf pan, and smooth with spatula. Bake45 minutes. After removing from oven, immediately turn pate onto a servingplate. Allow to cool, then wrap in plastic and refrigerate. When ready to serve, frost pate with softened cream cheese or sour cream. Serve as a spread with thin slices of French bread or crackers.
Thursday, October 15, 2009
So for her gift, I wanted to do something special. I found a quote by Vincent Van Gogh that I fell in love with. "If one feels the need of something grand, something infinite, something that makes one feel aware of God, one need not go far to find it. I think that I see something deeper, more infinite, more eternal than the ocean in the expression of the eyes of a little baby when it wakes in the morning and coos or laughs because it sees the sun shining on its cradle."
Wednesday, October 14, 2009
2 cups butter
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream
In a mixing bowl, cream butter until fluffy. Add sugar, and continue creaming until well blended.
Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.
Tuesday, October 13, 2009
Monday, October 12, 2009
1 tablespoon vegetable oil 1 onion, chopped
3 cloves garlic, crushed 1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers 2 teaspoons ground cumin
2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans 1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. If you like your soup thicker, you can puree one of the cans of beans to make it a little thicker. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
Friday, October 9, 2009
Thursday, October 8, 2009
5 1/2 ounce Chicken Tenders, 1 inch pieces
1 oz Rice Flour
3 oz Rice Flour Batter
1 1/2 oz Canola Oil 4 pz Cashew Sauce
2 oz Cashews 1 oz Green Onions, chopped
12 oz White Rice
1 tsp Black & White sesame seeds
1 sprig Italian Parsley, chopped
1. Dredge chicken in rice flour
2. Coat chicken pieces evenly in rice flour batter
3. Add canola oil to a hot sauté pan and heat to a sizzle
4. Add chicken pieces to hot sauté pan and flatten with a spatula
5. Cook until golden brown and crunchy (be careful because some pieces could darken quickly from hot spots in the pan)
6. Flip chicken, brown the other side. If the pieces have stuck together then break them apart at this time.
7. Drizzle the Cashew Sauce around the edge of the sauté pan, not on top of the chicken.
8. Add cashews and green onions and toss to incorporate, do not cook because the green onions will wilt.
9. Place hot rice in a pasta bowl and pour chicken mixture over rice
10. Sprinkle sesame seeds and garnish with Italian parsleyRice Flour BatterAdd water to rice flour until the consistency of cornstarch
Cashew Sauce (large batch – restaurant recipe)1/2 gallon Soy Sauce, 1 can (#10) Hoisin Sauce, 2 1/2 cups Chile Garlic Paste, 7 cups Granulated sugar ,1 quart Rice Wine Vinegar, 1/2 gallon Garlic, minced, 1 1/2 quarts Sherry Wine, 1 oz Chili flakes, crushed. Place all ingredients in a mixing bowl and mix using a wire whip attachment.
Wednesday, October 7, 2009
Factory's Avocado Egg Rolls
SERVES 2 -4 , 3 eggrolls
3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
- Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
- Stir until tamarind is dissolved.
- In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
- Pour mixture into a bowl and stir in oil. Refrigerate until ready to use.
- Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
- Distribute filling evenly onto center of each egg roll wrapper.
- Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
- Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
- Repeat with remaining wrappers.
- Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
- Drain on brown paper bags.
- Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
Monday, October 5, 2009
Sunday, my plan was to spend the whole day painting. As I got on my painting camo and went downstairs to paint, I found every other thing to do. I sat down, looked at the current work I was working on and just couldn't get into it. I had a really negative attitude for some reason. I just kind of threw my hands up and decided that I am just wasting my time by trying to do this art thing. I spend a lot of time and money doing it, and maybe it is just a goal that is not obtainable at this time.
After doing laundry, arguing with DirectTv, and cleaning the basement. I made myself sit down and paint for a couple of hours then I had that feeling again. That feeling of complete rest and relaxation as I painted. I have been so busy running around, doing school plans, and finding everything else to do besides what I truly love to do.
An hour later, I was making dinner and I got a phone call from a woman named Sheila and her friend James. James and Sheila both have bought paintings from be 6 years ago when I showed at the Taste of the Central West End. They remembered me, and want to see my new works. They were at the Taste of St. Louis looking for me in hopes that I was displaying my artwork. It was a good feeling. One that I need to remember when I am going through my downtime. Hell, if I didn't have these personal struggles on a weekly basis, I don't think I could create at all.