March 7th, 2012 / Comments
In less than two weeks, Charles and I will be on our way to Sicily. We will be there for nearly seven weeks, missing the end of winter ice and snow and the muck of mud season. Because of an unexpected bit of good luck, our house will be rented while we are away. With renters needs in mind, I have been making empty space in cupboards, cabinets and closets. As I sorted through the pantry, I discovered a rock hard block of almond paste from last years trip to Sicily. (That’s it on the right next to chocolate from Modica.)
Rather than throw it away, I decided to use it to make a frangipane tart. Although, I had eaten frangipane tarts I had never made one. I adapted a recipe for frangipane filling that I found on the Internet, and made a tart to share with friends at a cozy dinner party on Friday night. It had a buttery lemon crust and a frangipane filling studded with tiny French plums I had found at the market. Here’s how I did it: … read more
October 27th, 2011 / comments
Halloween is a holiday when imagination runs wild. Whether you are going to a party or a parade, this is the holiday to join the masquerade.
The possibilities are endless – you can present yourself as a superhero or a world leader, a puppy or a princess, a vampire or a bunny rabbit.Halloween treats are everywhere, free when you call out “Trick or Treat” at the home of a friendly neighbor. … read more
September 21st, 2011 / Comments
On September 26th, I’ll be celebrating John Chapman’s birthday with a bowl of apple sauce, a smear of apple jelly and a dollop of apple butter on toast. He was a barefoot itinerant arborist who wore a tin pot instead of a hat. I met this gentle man between the covers of a Golden Book when I was six, you probably know him as Johnny Appleseed.
When the sweet aroma of apples cooking to make applesauce and jelly as inspiration and a chance meeting with an overloaded apple tree, Charles gathered loads of apples. Here’s how I made a batch of apple butter: … read more
August 4th, 2011 / comments
Blueberries are ripe for the picking, and last Sunday was a perfect day to find a pick-your-own blueberry patch.
I parked my car, followed the crowd to the table to get a pail and headed through the gate and down the hill. The process is simple, find a spot, pick until the pail is full, have the pail weighed, and pay the farmer.
… read more
June 2nd, 2011 / comments
Once a month, I meet with a group of fellow artists.
Trillium and Bloodroot Kathy Fiske
Tea Art by Barbara Bartlett
Our group is Art Wise Women and you can see more by clicking on this link or by going to www.ArtWiseWomen.blogspot.com.
After we have caught up with tales of travel, news of children and grandchildren, wild animal sightings and gardens, we talk about new projects, successes and failures in our studios and upcoming shows; we move on to more philosophical topics like ‘dealing with isolation as an artist’, ‘where to find inspiration’, ‘what does it mean to be an artist’.
At our last meeting, I realized that one of my favorite creative activities takes place in my kitchen rather than in my studio. Baking a cake for a dinner party is filled with artistic decisions: What will it look like? What will it taste like? How will I decorate it? The process ends with a plate, empty except for a few sweet crumbs and the anticipation of the next gathering when I will happily offer to bring dessert.
Recently, I wanted to make a cake that would welcome our friends who had returned to Vermont after spending five months in Australia. A hummingbird cake sounded just right. I assumed that since there were lots of hummingbirds in Australia that a hummingbird cake had to be Australian. My research quickly revealed three facts:
- There are no recorded sightings of hummingbirds in Australia;
- Hummingbird cakes are a specialty of the American south; and,
- It’s called a hummingbird cake because each bite makes one hum with delight.
Undaunted by these facts, I made my version of a Vermont hummingbird cake for the party. Here’s how I did it: … read more
March 31st, 2011 / comments
We had plans with our Vermont friend, Jim, when we returned to Ortigia on Friday. Jim leaves Thetford every January to spend four months in Ortigia. He had guests visiting from Norwich, Vermont and they arrived at our apartment at six for music, conversation, wine and tasty bits from the market. Marcia Cassidy and her son David Horak brought their violins and treated us to a concert of Vivaldi, Bartok and other classical violin duets. The music was divine.
I suggested that they play for the vendors at Cappuccio’s fish stall on Saturday. Angelo Cappuccio, a Sicilian with a warm smile, a cigarette in his mouth and a huge cleaver in his hand, loves music. I promised David a bowl of Italian donuts if he played at the market. He said, “Sure. Why not?” We agreed to meet in the market at noon for a Vermont Violin Concert.
Angelo Cappuccio in yellow apron enjoys Violin Duets
David and Marcia were splendid, Angelo beamed, the crowd applauded and cheered. It was a perfect time at the market and there were zeppole to follow.
Ricotta, egg and orange rind ready to mixed together to make zeppole.
Here’s how I made sweet, puffy, ricotta based, deep-fried Italian donuts for the after the concert treat:
… read more
