Detail of a new work in progress, celebrating the magic of life. June / July, 2020
french
Perroquets /
Various prints from my screen printed, hand-painted, and foiled “Perroquets” series, nearly complete.
Screen printing Perroquets /
I’m almost finished with my screen print series, “Perroquets d’or et d’ombre,” a French-inspired scene of two lovebirds in an electronic cage. I’m passionate about making the most beautiful circuit boards in the world — to elevate printed electronics to a fine art form. Here I pull a layer of gooey and gold ink (solvent-based, hence the mask). The 19 prints in this series are all unique and hand-screened by yours truly. Each one has between 18 and 25 ink layers, plus hand-painted details and metallic foil. Available soon - stay tuned for images and message me if you’re interested to collect one.
Perroquets d'Or et d'Ombre /
In this time of Coronavirus, of social isolation and fear, we must transcend to fly. Two caged parrots sing in the presence of beauty, enlightenment, love, and hope. This digital master file is about to go into print production — message me for info on the first edition.
Temple Vibrations / concept sketch /
The Temple of Three Vibrations, concept sketch. February 2020
food: cabin fever quiche & salad /
The quiche recipe is easy, feeds two for several meals and is very satisfying. Within reason, you can exchange ingredients for what remains in your pantry.* The bare requirements of this recipe are eggs, cream or some similar creamy liquid, pastry for the crust and cheese. Make your own crust if necessary.
Time: 50 minutes total (15 minutes to prepare, 35 minutes to bake)
INGREDIENTS
1 refrigerated-roll-type pie crust
5 or 6 eggs, depending on size
1 large shallot
4 oz Parmesan cheese (or 2 oz parmesan and 2 oz gruyere)
4 oz Jarlsberg or similar mild swiss cheese
6 strips of bacon, fried and crumbled (or a handful of chopped prosciutto)
1/2 cup heavy cream
1/4 tsp freshly grated nutmeg
Fresh ground pepper to taste
Preheat oven to 350 F.
Press the pie crust into a 9" pan and decorate the edges with a fork.
Grate the cheese and shallot. I use my food processor with the grater attachment for both.
In a large bowl, beat the eggs and cream until frothy. Mix in the nutmeg and pepper.
--Do not salt! Unless your cheese is bland, the quiche will be plenty salty--
Add the grated cheese, shallot and crumbled bacon (or other cured pork).
Mix all ingredients until the egg mixture evenly coats the cheese and bacon. If the mixture seems dry, add another egg and a splash of cream.
Pour the mixture into the pie crust and spread evenly.
Bake for 35 minutes.
Let rest 5-10 minutes after removing from the oven.
Serve a slice of quiche with salad. I suggest french-influenced: spicy greens (i.e. argula or endive), minced shallot and quartered cherry tomatoes (optional: avocado and toasted sunflower seeds). For a dressing, use either french vinaigrette or lemon tahini.
* Notes on ingredients. Costco sells relatively inexpensive proscuitto, Jarlsburg and Parmesan cheeses. Gruyere makes the best quiche, but I don't have an affordable supply so I skip it. The best bacon is the thick, slab-type. If you are using pathetic bacon, use a couple extra strips.
food: french vinaigrette /
This is the quintessential salad dressing.
In a small mason jar, add equal amounts of red wine vinegar and extra virgin olive so that the combined liquids fill the jar about halfway. Add a heaping spoonful of dijon mustard, a generous pinch of sea salt and some fresh ground pepper. Secure the lid tightly and shake well to mix. Taste to correct the balance of ingredients. I prefer slightly more vinegar to oil. If the dressing tastes bland but is plenty acidic, add more mustard.