I told you about the pleasure of meeting the painter Marylyn Dintenfass in her studio before Hurricane Sandy where she gave me a copy of her daughter Elana’s gluten-free cupcake book.After the storm I was happy to congratulate Marylyn on her opening exhibition at the Driscoll Babcock Gallery: Drop Dead Gorgeous — flowers that are beautiful, but deadly.I love the vibrant colors and large scale of the worksin oil on canvasand how they commanded the walls of the gallery. You couldn’t NOT look at them.And the exhibition has been extended to January 26th — highly recommended!
It snowed prettily in NYC yesterday, big, dusty flakes coming down sporadically over the course of the day. But we were warm inside since the oven was on for about four hours to make this Martha Stewart Shepherd’s Pie with Root Vegetables. I think it took the longest of any recipe I’ve ever made so far so there was time to get started on some New Year’s decorations (free printable Sweet New Year by Eat, Drink Chic).I love pearl onions, parsnips and of course, cheese, and the orange rind gave it a really nice flavor.Then there were the penguins: like these party penguins I saw on Pinterest that I made for our Christmas Eve crudité tray.And Herbert the amigurumi penguin I crocheted for Christmas in 2009 joined some new needle-felted penguinsAnd of course you can always follow Humphrey’s example and a) hang out on the radiator, b) sleep in a tote bag, or c) & d) just cuddle up.
Considering all the food pics I Instagram people are surprised at how rarely I cook. My kitchen ‘skills’ are slow and infrequent, but I’m a very good eater. However this Penne with Brussels Sprouts, Chile and Bacon was a success: never before have I made a recipe TWICE in one day.I appreciate that Melissa Clark understands you may not have certain things on hand, so I used bacon instead of pancetta, and fresh thyme instead of rosemary. It all smelled so good with lots of sizzling, browning garlic.I’m a huge brussels sprout fanmade a dish at Thanksgiving as well.Next, in went a pat of butter, which melted into everything slowly, sizzling softly.Then gluten-free pasta: Pasta Joy brown rice penne by Tinkyada. I was pleased with the al dente, even slightly chewy texture, not mushy at all as some brands can be. It gave way gently to the teeth with just the right bite to complement the slices of sprouts that were thicker and softer like the asiago cheese, and the thinner leaves that crisped in the pan like the bacon.I ate the whole thing for lunch by myself and doubled the recipe for dinner: I held my breath for the boyfriend’s pronouncement and he said “good”. This is a lot for someone who never has anyone else cook for him. And he even ate the leftovers.