Sunday, April 11, 2010
Jingle & Cheerleading workshop with BGK Art School students, Jyderup, Denmark
Saturday, April 10, 2010
Wednesday, March 31, 2010
How'd you get that awesome residency?"
I will be presenting my resource-sharing workshop "How'd you get that awesome residency?" on Tuesday, April 6th from 3:30-5:00 in AB320/330. Come with a notebook and questions.
We'll go over:
Why do you want to do a residency?
Where do you want to go?
Types of residencies
Getting your package together
RESEARCH- your best friend
Paying for your residency
Budgets
and more
See you there!
We'll go over:
Why do you want to do a residency?
Where do you want to go?
Types of residencies
Getting your package together
RESEARCH- your best friend
Paying for your residency
Budgets
and more
See you there!
Saturday, March 6, 2010
Thanks for the tips!
We had a good review session last week and I appreciate all of your comments about the presentation. It's funny because I have the same major criticisms as you and I'd like to address them: Yes, my videos look like doodoo. It has been a problem mostly due to usb cable disintegration into my low-power,low-memory aging (pc)computer. Not to mention not having a person to really "do video"- that would be helpful too. I am awaiting a financial aid boost to address the computer problem. If anyone wants to volunteer to film me at some point, I'll take it.
Secondly, I didn't back up the jingles. I have been so focused on backing up the cheers that I have let the jingles fall free of explanation. I will have you a well-considered answer by our next review. It will all make sense to all of us.
Thanks ans see you next time.
Secondly, I didn't back up the jingles. I have been so focused on backing up the cheers that I have let the jingles fall free of explanation. I will have you a well-considered answer by our next review. It will all make sense to all of us.
Thanks ans see you next time.
Thursday, February 25, 2010
Meeting the PSU cheerleaders
The Portland State Cheerleaders generously invited me into one of their practices last night to discuss Dial-a-Cheer, the PomPom People, their notions of the role of the Cheerleader, stereotypes in the media, positivity, cynicism and art.
One thing that has really changed since my stint as a cheerleader is that they are ATHLETES. or as they put it "Halfletes" - all the athleticism, half the respect. They are gymnasts, dancers and weightlifters. They urge the crowd on. They get frustrated by overwhelming cynicism too. They know stereotypes are just that. They recognize their choreographer as an artist.
Tomorrow I have a rendezvous to begin our collaboration- it may be one day or many, but I am excited to start to break down the barrier between Cheerleading and Art, and see what can happen with the new visual and emotional impact of many (kick ass) PomPom peeps in contrast to my lone voice.
One thing that has really changed since my stint as a cheerleader is that they are ATHLETES. or as they put it "Halfletes" - all the athleticism, half the respect. They are gymnasts, dancers and weightlifters. They urge the crowd on. They get frustrated by overwhelming cynicism too. They know stereotypes are just that. They recognize their choreographer as an artist.
Tomorrow I have a rendezvous to begin our collaboration- it may be one day or many, but I am excited to start to break down the barrier between Cheerleading and Art, and see what can happen with the new visual and emotional impact of many (kick ass) PomPom peeps in contrast to my lone voice.
Wednesday, February 24, 2010
Recipes for February 22
Lentil Soup with Preserved Lemons
Sautee finely chopped onions, garlic, ginger, carrots, celery and S & P on low til onions are tender
Add rinsed lentils- they will expand a lot so keep that in mind when measuring
Add plenty of water or stock, a can of tomato paste, a few bay leaves and some soy sauce
Simmer, covered, for about an hour
Add finely chopped preserved lemons and some red chili flakes, adjust S & P
Simmer a little longer til flavors meld
*You can add the heel of your favorite cheese during the cooking process for an earthy addition
Preserved Lemons
Don't start this project without having some canning jars- clean them with boiling water- they won't break, but if you are scared, pour the water over a big steel spoon
Bring a salt bath to a boil- 3 Tbsp of salt for every lemon, a cup+ of water for every two lemons
Blanch whole, scored lemons (slice into skin lengthwise every inch or so
While cooking, add cinnamon stick, cloves, peppercorns, star anise and bay leaves to the cleaned jars
Take lemons out of the liquid with tongs and place in jars
Pour cooking liquid over top until completely covered
Close jars and either sterilize like a good person should or be lazy like me and seal & pop in the fridge when cool enough to touch
Make sure to turn the jar upside down for a while every day - the lemons will be ready to eat in a week
Use the chopped skins for a burst of flavor and texture or squeeze the center pulp for salad dressings
Bulgar Salad with apples, feta and mint
Cook bulgar wheat like you would rice- bring to a boil with a 1-1 ration of water or stock, then simmer, covered on low
Meanwhile, chop the flavors: plenty of mint, parsley, roasted peppers if you have them, apples, a clove of garlic (not too much) and lemon zest
When bulgar is done and cooled, add the flavors, S & P, olive oil and lemon juice
Add chopped feta at the end and toss with dressing
Sautee finely chopped onions, garlic, ginger, carrots, celery and S & P on low til onions are tender
Add rinsed lentils- they will expand a lot so keep that in mind when measuring
Add plenty of water or stock, a can of tomato paste, a few bay leaves and some soy sauce
Simmer, covered, for about an hour
Add finely chopped preserved lemons and some red chili flakes, adjust S & P
Simmer a little longer til flavors meld
*You can add the heel of your favorite cheese during the cooking process for an earthy addition
Preserved Lemons
Don't start this project without having some canning jars- clean them with boiling water- they won't break, but if you are scared, pour the water over a big steel spoon
Bring a salt bath to a boil- 3 Tbsp of salt for every lemon, a cup+ of water for every two lemons
Blanch whole, scored lemons (slice into skin lengthwise every inch or so
While cooking, add cinnamon stick, cloves, peppercorns, star anise and bay leaves to the cleaned jars
Take lemons out of the liquid with tongs and place in jars
Pour cooking liquid over top until completely covered
Close jars and either sterilize like a good person should or be lazy like me and seal & pop in the fridge when cool enough to touch
Make sure to turn the jar upside down for a while every day - the lemons will be ready to eat in a week
Use the chopped skins for a burst of flavor and texture or squeeze the center pulp for salad dressings
Bulgar Salad with apples, feta and mint
Cook bulgar wheat like you would rice- bring to a boil with a 1-1 ration of water or stock, then simmer, covered on low
Meanwhile, chop the flavors: plenty of mint, parsley, roasted peppers if you have them, apples, a clove of garlic (not too much) and lemon zest
When bulgar is done and cooled, add the flavors, S & P, olive oil and lemon juice
Add chopped feta at the end and toss with dressing
Monday, February 22, 2010
New York New York
In New York, they're scared of the snow
In New York an unconnecting flow
Gospel singers on the subway
Kindness is the professional way
But it's ok to look up at the sky
Sparrows and red tail hawks will fly
It's a city with vigor and heart!
That's the jingle written with the New York Jingle Orchestra:
Antony Hudek, Pauline Hudek, Laurence Kopelovich, Matt Bua, Barbara Steveni, Pam Kray, Julian Gilbert-Davis and me, on Wednesday, February 17th at apexart.
We also wrote a quieter number celebrating the Artist Placement Group.
Next day, I hosted a Cheer-a-Thon, where we continued the work of the PomPom People, performing cheers for Dial-A-Cheer project. Cheerleaders included Stacey Rubin, Michelle Swinehart, Katy Asher, Julia Knight, Antony Hudek, Pauline Hudek, and me.
Wheee...
In New York an unconnecting flow
Gospel singers on the subway
Kindness is the professional way
But it's ok to look up at the sky
Sparrows and red tail hawks will fly
It's a city with vigor and heart!
That's the jingle written with the New York Jingle Orchestra:
Antony Hudek, Pauline Hudek, Laurence Kopelovich, Matt Bua, Barbara Steveni, Pam Kray, Julian Gilbert-Davis and me, on Wednesday, February 17th at apexart.
We also wrote a quieter number celebrating the Artist Placement Group.
Next day, I hosted a Cheer-a-Thon, where we continued the work of the PomPom People, performing cheers for Dial-A-Cheer project. Cheerleaders included Stacey Rubin, Michelle Swinehart, Katy Asher, Julia Knight, Antony Hudek, Pauline Hudek, and me.
Wheee...
Monday, February 15, 2010
Recipes for February 15
White Bean & Rosemary Soup with Roasted Pepper Puree
Soak beans overnight in plenty of water & drain
Wrap a few heads of garlic with the tops chopped off in foil & toss in the oven for 45 minutes
Cook beans in a decent amount of water or stock (somewhere between just covered and plenty) with bay leaves, rosemary and a few whole garlic cloves
When beans are soft, add a few chopped roasted, seeded peppers (I used jarred ones since it is winter, squeezed roasted garlic, S & P, and a dash of red chilies
Puree, or not, as you like, and simmer a little longer til the flavors meld
Take care of bay leaves if you do puree, and garlic cloves if you don't
Roasted Pepper Puree
Puree some roasted peppers, lemon juice, garlic, basil, S & P in your food processor, which you should have gotten by now
Serve soup with a generous dollop of delicious smokey roasted pepper goodness and some chopped parsley
Chard & Onion Tarts
Caramelize thinly sliced red onions on low heat with olive oil or butter til soft
Drizzle some molasses and S & P
Add a chiffonade of chard (thinly sliced ribbons)
Toss and cook gently til tender
Drain mixture (the liquid could be added to the soup!)
Lay out some prefab or homemade pastry dough on a baking sheet & top with the cooled chard mixture
Break off some small pieces of Syrian cheese or feta or goat or..
Wrap edges of pastry sheets around the mixture to hold it in so it looks pie-like
Bake at 400 for 20 minutes and watch it pouffe up
If you can, brush a little olive oil on the edges as it cooks
Sprinkle with Zatar & Sumac, if you have some
Eat preferably while warm
Soak beans overnight in plenty of water & drain
Wrap a few heads of garlic with the tops chopped off in foil & toss in the oven for 45 minutes
Cook beans in a decent amount of water or stock (somewhere between just covered and plenty) with bay leaves, rosemary and a few whole garlic cloves
When beans are soft, add a few chopped roasted, seeded peppers (I used jarred ones since it is winter, squeezed roasted garlic, S & P, and a dash of red chilies
Puree, or not, as you like, and simmer a little longer til the flavors meld
Take care of bay leaves if you do puree, and garlic cloves if you don't
Roasted Pepper Puree
Puree some roasted peppers, lemon juice, garlic, basil, S & P in your food processor, which you should have gotten by now
Serve soup with a generous dollop of delicious smokey roasted pepper goodness and some chopped parsley
Chard & Onion Tarts
Caramelize thinly sliced red onions on low heat with olive oil or butter til soft
Drizzle some molasses and S & P
Add a chiffonade of chard (thinly sliced ribbons)
Toss and cook gently til tender
Drain mixture (the liquid could be added to the soup!)
Lay out some prefab or homemade pastry dough on a baking sheet & top with the cooled chard mixture
Break off some small pieces of Syrian cheese or feta or goat or..
Wrap edges of pastry sheets around the mixture to hold it in so it looks pie-like
Bake at 400 for 20 minutes and watch it pouffe up
If you can, brush a little olive oil on the edges as it cooks
Sprinkle with Zatar & Sumac, if you have some
Eat preferably while warm
Recipes for February 8
Pumpkin Black Bean Stew
Soak beans overnight in plenty of water
Toss a pumpkin in the oven at 350 for about 45 minutes or until soft-ish
Drain and rinse beans, and put in a large pot with just enough fresh water to cover, with a couple of bay leaves
Bring to a boil and simmer, adding water if necessary
Soak a variety of chilis in boiling water, covered, for 10 minutes
Puree softened chilis, stems removed, with garlic, cumin, oregano, smoked spanish paprika, S & P and a little soaking liquid- voila- chili paste!
Pull the pumpkin out of the oven and peel and seed when cool enough to touch
Chop into cubes, an add to beans, with a large can of tomatoes (or fresh in summer)
Add cumin, oregano, chili paste, S & P, and simmer til flavors are united
Serve with a dollop of cilantro cream
Cilantro cream
Whip a cup of heavy cream until stiff
Add cilantro pesto & fold gently into cream
Cilantro pesto
Puree a bunch of cilantro leaves (washed and patted dry), ginger, thai chili paste, garlic, S & P, lemon juice, and olive oil until smooth-ish
Sauteed Kale
oh you know the ropes- carmelized onions, garlic, S & P, molassas & wine
Wealth Underground Farms donated the pumpkins and kale
Thank you!
Soak beans overnight in plenty of water
Toss a pumpkin in the oven at 350 for about 45 minutes or until soft-ish
Drain and rinse beans, and put in a large pot with just enough fresh water to cover, with a couple of bay leaves
Bring to a boil and simmer, adding water if necessary
Soak a variety of chilis in boiling water, covered, for 10 minutes
Puree softened chilis, stems removed, with garlic, cumin, oregano, smoked spanish paprika, S & P and a little soaking liquid- voila- chili paste!
Pull the pumpkin out of the oven and peel and seed when cool enough to touch
Chop into cubes, an add to beans, with a large can of tomatoes (or fresh in summer)
Add cumin, oregano, chili paste, S & P, and simmer til flavors are united
Serve with a dollop of cilantro cream
Cilantro cream
Whip a cup of heavy cream until stiff
Add cilantro pesto & fold gently into cream
Cilantro pesto
Puree a bunch of cilantro leaves (washed and patted dry), ginger, thai chili paste, garlic, S & P, lemon juice, and olive oil until smooth-ish
Sauteed Kale
oh you know the ropes- carmelized onions, garlic, S & P, molassas & wine
Wealth Underground Farms donated the pumpkins and kale
Thank you!
Sunday, February 14, 2010
Saturday, February 6, 2010
Recipes from Feb 1st
Butternut Squash & Carrot Soup with Coconut Milk
Cut open a large butternut squash or three & scoop out seeds
Place face down on baking sheet with a little olive oil and unpeeled garlic cloves tucked in the "bowls", plus some S & P
Peel carrots and place bake tossed in a bit of olive oil, S & P
Bake at 400 for 45 min or so
Meanwhile, keep your seeds and trimmings, and sautee lightly with chopped onions (w/skins), garlic & celery til soft and releasing juices. Add water, S & P, bay leaf, and simmer while vegetables are baking. This is going to be your stock. Make it taste how you want.. You can also use pre-fab stock or boullion paste sans msg
Sautee newly chopped onions(no skins this time), celery til tender. Add chopped, peeled squash and chopped carrots, as well as squeezed roasted garlic
Add well-drained stock and one or two cans of coconut milk, depending on how you sweet you like it
Add a cinnamon stick, cumin, coriander, tumeric, grated ginger or just some simple curry powder. We're trying to reach a savory-sweet balance here so go easy baby
Simmer til all is tender, then blend with a blending wand or pass through a food mill, careful to remove the bay leaves first
Couscous with Preserved Lemons, Apricots and Almonds
Chop preserved lemons or lemon zest, parsley, a little garlic, shallots, green onions
and add to olive oil and lemon juice. Add S & P
Prep couscous by measuring it, then tossing (with fingers) in a bowl with some olive oil, S & P, chopped dried apricots and almonds
Add 1-1 ration of boiling water, cover immediately, and let stand for 5 minutes
Remove cover and immediately toss and separate grains with fingers. No clumps please
Dress while still warm, again tossing with fingers to allow maximum coverage and absorption
Green Salad with Tahini Lemon Dressing
See last week for dressing recipe
Thanks to Lori G for co-conspiring
Cut open a large butternut squash or three & scoop out seeds
Place face down on baking sheet with a little olive oil and unpeeled garlic cloves tucked in the "bowls", plus some S & P
Peel carrots and place bake tossed in a bit of olive oil, S & P
Bake at 400 for 45 min or so
Meanwhile, keep your seeds and trimmings, and sautee lightly with chopped onions (w/skins), garlic & celery til soft and releasing juices. Add water, S & P, bay leaf, and simmer while vegetables are baking. This is going to be your stock. Make it taste how you want.. You can also use pre-fab stock or boullion paste sans msg
Sautee newly chopped onions(no skins this time), celery til tender. Add chopped, peeled squash and chopped carrots, as well as squeezed roasted garlic
Add well-drained stock and one or two cans of coconut milk, depending on how you sweet you like it
Add a cinnamon stick, cumin, coriander, tumeric, grated ginger or just some simple curry powder. We're trying to reach a savory-sweet balance here so go easy baby
Simmer til all is tender, then blend with a blending wand or pass through a food mill, careful to remove the bay leaves first
Couscous with Preserved Lemons, Apricots and Almonds
Chop preserved lemons or lemon zest, parsley, a little garlic, shallots, green onions
and add to olive oil and lemon juice. Add S & P
Prep couscous by measuring it, then tossing (with fingers) in a bowl with some olive oil, S & P, chopped dried apricots and almonds
Add 1-1 ration of boiling water, cover immediately, and let stand for 5 minutes
Remove cover and immediately toss and separate grains with fingers. No clumps please
Dress while still warm, again tossing with fingers to allow maximum coverage and absorption
Green Salad with Tahini Lemon Dressing
See last week for dressing recipe
Thanks to Lori G for co-conspiring
Sunday, January 31, 2010
Reading
I have recently been confronted with a new chore-turned habit: READING
It's just not that easy for my low-fi attention span. However, when I can concentrate, it can be really fun; especially colorful writers like Thierry Deduve, Boris Groys, RAQs Media Collective, and those wonderful graphic novel-esque lessons in philosophy.
I should make both a personal canon and a bibliography. In fact it was suggested to make an annotated bibliography for life. Not a bad idea.
For the time being, some of my proposed (by me, fellow students and faculty) extracurricular reading list:
Documents in Contemporary Art:
Participation
Situation
The Everyday
Shoppenhauer as Educator (Nietzsche)
Methodologies (James Clifford)
Transmitting Culture (Regis DeBray)
Letters from Prison (Antonio Gramsci)
Six Years: The Dematerialization of the Art World (Lucy Lippard)
Introducing Cultural Studies (Yes, one of those groovy graphic novels)
The Subversive Imagination (Carol Becker, editor)
This Is Our Real Job (Temporary Services)
Exchange Rate: On Obligation and Reciprocity of Some Art in the 1960's.. (Miwon Kwon)
Culture of the Positive (Barbara Erenreich)
The Power of Compassion (The Dalai Llama)
Air Guitar (Dave Hickey)
US Cheerleader magazine
Hmmm, and where else do I fit into art history?
er, performance art, new genres public art, er... . Maybe I'll figure it out after doing some reading.
It's just not that easy for my low-fi attention span. However, when I can concentrate, it can be really fun; especially colorful writers like Thierry Deduve, Boris Groys, RAQs Media Collective, and those wonderful graphic novel-esque lessons in philosophy.
I should make both a personal canon and a bibliography. In fact it was suggested to make an annotated bibliography for life. Not a bad idea.
For the time being, some of my proposed (by me, fellow students and faculty) extracurricular reading list:
Documents in Contemporary Art:
Participation
Situation
The Everyday
Shoppenhauer as Educator (Nietzsche)
Methodologies (James Clifford)
Transmitting Culture (Regis DeBray)
Letters from Prison (Antonio Gramsci)
Six Years: The Dematerialization of the Art World (Lucy Lippard)
Introducing Cultural Studies (Yes, one of those groovy graphic novels)
The Subversive Imagination (Carol Becker, editor)
This Is Our Real Job (Temporary Services)
Exchange Rate: On Obligation and Reciprocity of Some Art in the 1960's.. (Miwon Kwon)
Culture of the Positive (Barbara Erenreich)
The Power of Compassion (The Dalai Llama)
Air Guitar (Dave Hickey)
US Cheerleader magazine
Hmmm, and where else do I fit into art history?
er, performance art, new genres public art, er... . Maybe I'll figure it out after doing some reading.
Thursday, January 28, 2010
New Blog for Cheers
PomPomPeeps.blogspot.com
All cheers will be posted there from now on, and if all goes well, we'll have a full squad in a few weeks.
All cheers will be posted there from now on, and if all goes well, we'll have a full squad in a few weeks.
Monday, January 18, 2010
Time for a change - seeking squad members and fashion advice
As I have exhausted almost every location in my house and every "in situ" clothing ensemble, it is time to move the cheers out of the house and into the gym, or somewhere public, as well as find an outfit that suits me and my concerns for not over-sexualizing or fetishizing the "cheerleader". It has been pointed out by Derek, however, that I need to fess up to the ritualistic nature of the cheers. So maybe I'll try to avoid both goth and sexy fashion statements and see what I can come up with...
Any ideas?
By the way, I have subscribed to American Cheerleader magazine. Interesting research!
Does anyone want to join me for the Oregon State Cheerleading Championship at the Rose Quarter in February?
It is also time to add to the group with the addition of a squad. Since I have tried to reach the PSU cheerleaders and failed, I'm going to have to go DIY and make an alternative squad not dissimilar to the one in cheerleading cult flick Bring it On Again. I am now accepting DIAL-a-Cheer Squad Members. Members are expected to put in about an hour every two weeks and be willing to offer sincere good will without compromising their personal ethics.
The ethical questions will eventually arise. What if my nephew wanted me to make him cheer for his military service? He is still in college but is already signed up for 3 years. That'll be a tricky one: wishing him love and support while explaining my very strong position and concern about war & the military industrial complex, as well as his personal safety and the safety of his potential opponents. Very tricky.
Meanwhile, I've made a number of cheers for strangers this week and they are now featured at apexart. I am curious about the response. Was I able to offer as much cheer to strangers as I was to friends and colleagues?
Any ideas?
By the way, I have subscribed to American Cheerleader magazine. Interesting research!
Does anyone want to join me for the Oregon State Cheerleading Championship at the Rose Quarter in February?
It is also time to add to the group with the addition of a squad. Since I have tried to reach the PSU cheerleaders and failed, I'm going to have to go DIY and make an alternative squad not dissimilar to the one in cheerleading cult flick Bring it On Again. I am now accepting DIAL-a-Cheer Squad Members. Members are expected to put in about an hour every two weeks and be willing to offer sincere good will without compromising their personal ethics.
The ethical questions will eventually arise. What if my nephew wanted me to make him cheer for his military service? He is still in college but is already signed up for 3 years. That'll be a tricky one: wishing him love and support while explaining my very strong position and concern about war & the military industrial complex, as well as his personal safety and the safety of his potential opponents. Very tricky.
Meanwhile, I've made a number of cheers for strangers this week and they are now featured at apexart. I am curious about the response. Was I able to offer as much cheer to strangers as I was to friends and colleagues?
Cheer for Ron, Antony & Sara
Thunder Thunderation
Who's the best team in the nation
When you curate with determination
You create a big sensation!
Lily sends Congratulations for a fabulous job
Who's the best team in the nation
When you curate with determination
You create a big sensation!
Lily sends Congratulations for a fabulous job
Cheer for Vanessa
Vanessa
You need a job
& a place to live
beautiful, wonderful, inexpensive digs
Vanessa
look around
use your connections
open your tentacles
you'll find the very ones
but please work with patience
Good Luck Vanessa!
You need a job
& a place to live
beautiful, wonderful, inexpensive digs
Vanessa
look around
use your connections
open your tentacles
you'll find the very ones
but please work with patience
Good Luck Vanessa!
Cheer for Antony
Antony
you've worked so hard
now we've gone away
We miss you too!
We'll see you soon!
A tout a l'heure ok?!
you've worked so hard
now we've gone away
We miss you too!
We'll see you soon!
A tout a l'heure ok?!
Cheer for Peter Donahue
Peter Donahue, this one's for you
Your friend wishes two things come true:
financial success and to
reconnect
with your girlfriend
Now this is quite a friend to wish these things for you..
May they come true!
Your friend wishes two things come true:
financial success and to
reconnect
with your girlfriend
Now this is quite a friend to wish these things for you..
May they come true!
Wednesday, January 13, 2010
Recipes for January 11
Chard & Ricotta Cannelloni with Tomato Roasted Pepper Mushroom sauce
Sautee chopped onions, garlic, chard, S & P in olive oil until tender
Puree with a heap of ricotta- season with a scraping of nutmeg and more S & P if you like
Make sauce by sauteeing chopped onions & garlic til soft.
Add chopped mushrooms til tender and juicy
Since it is winter, add canned,chopped tomatoes & jarred roasted peppers
Add bay leaves, fennel seeds, S & P and a dash of sugar & simmer
If you like, have everything chopped small, or puree so it is thin-ish- this sauce needs to be rather wet
Lay down a bed of sauce, and stuff the bake-only (no pre-boiling necessary) cannelloni with the cheese mixture, using a pastry bag or a strong plastic bag with the corner chopped off to squeeze the cheese into the little hole. 2 people can help with this fun yet potentially messy job.
After layering the whole pan with cannelloni, add a thick layer of sauce. Top with some Parmesan or dollops of filling, cover with foil, and pop in the oven for 45 minutes at 375.
If you have some sauce left over, it would be delicious to have some poured on the top, as your original sauce will have dried out in the oven.
Green Salad with Tahini Dressing
I can't stress enough the joy of a blender/cuisinart/food pureeing device!
Puree some dijon mustard, a large shallot, lemon juice, tahini, a little white vinegar, olive oil, salt, pepper and a little sugar. A perky dressing for many occasions.
Sautee chopped onions, garlic, chard, S & P in olive oil until tender
Puree with a heap of ricotta- season with a scraping of nutmeg and more S & P if you like
Make sauce by sauteeing chopped onions & garlic til soft.
Add chopped mushrooms til tender and juicy
Since it is winter, add canned,chopped tomatoes & jarred roasted peppers
Add bay leaves, fennel seeds, S & P and a dash of sugar & simmer
If you like, have everything chopped small, or puree so it is thin-ish- this sauce needs to be rather wet
Lay down a bed of sauce, and stuff the bake-only (no pre-boiling necessary) cannelloni with the cheese mixture, using a pastry bag or a strong plastic bag with the corner chopped off to squeeze the cheese into the little hole. 2 people can help with this fun yet potentially messy job.
After layering the whole pan with cannelloni, add a thick layer of sauce. Top with some Parmesan or dollops of filling, cover with foil, and pop in the oven for 45 minutes at 375.
If you have some sauce left over, it would be delicious to have some poured on the top, as your original sauce will have dried out in the oven.
Green Salad with Tahini Dressing
I can't stress enough the joy of a blender/cuisinart/food pureeing device!
Puree some dijon mustard, a large shallot, lemon juice, tahini, a little white vinegar, olive oil, salt, pepper and a little sugar. A perky dressing for many occasions.
Tuesday, January 12, 2010
Cheer for Jillian
Jillian
you need to sleep
Sleep, rest without a peep
1st things 1st
empty your head
Before before
you go to bed
Lists
Ideas
Troubles
Fears
Write them down
they'll disappear
Cut the coffee
work out too
smoke some grass
& Sleep is True
Jillian is having insomnia problems
you need to sleep
Sleep, rest without a peep
1st things 1st
empty your head
Before before
you go to bed
Lists
Ideas
Troubles
Fears
Write them down
they'll disappear
Cut the coffee
work out too
smoke some grass
& Sleep is True
Jillian is having insomnia problems
Thursday, January 7, 2010
New Requests
Via the Hotline # and courtesy phone at apexart, DIAL-a-Cheer has received 4 new requests, about apartments, jobs, and love. Look for the new cheers next week.
Tuesday, January 5, 2010
Monday, January 4, 2010
Now you can click DIAL-a-Cheer, and other news
May we introduce dialacheer(at)gmail(dot)com. Send us your cheer needs. The hotline is forthcoming. Meanwhile, DIAL-a-Cheer is seeking squad members. Please contact the above address if interested in joining the team in providing cheers for those in need of encouragement and cheering up.
DIAL-a-Cheer will be at the Incidental Person show at apexart in NY, Jan. 6 - Feb. 20 2010, where visitors will dial the hotline and custom cheers will be projected in the gallery the following week. There will also be a cheerleading workshop in February.
DIAL-a-Cheer will be at the Incidental Person show at apexart in NY, Jan. 6 - Feb. 20 2010, where visitors will dial the hotline and custom cheers will be projected in the gallery the following week. There will also be a cheerleading workshop in February.
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