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Elizabeth Kendall : Contemporary artist working with creating graceful custom and site-specific sculptureceramic and glass contemporary site-specific installations, sculptures and vessel
http://www.ekclay.com/
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http://www.ekclay.com/
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Elizabeth Kendall : Contemporary artist working with creating graceful custom and site-specific sculpture | ekclay.com Reviews
https://ekclay.com
ceramic and glass contemporary site-specific installations, sculptures and vessel
with food and love: March 2011
http://withfoodandlove.blogspot.com/2011_03_01_archive.html
With food and love. How we cook, eat, express ourselves, and otherwise live our lives. Thursday, March 17, 2011. This is easy, hardly worth posting, but definitely worth remembering! In a cast iron skillet or heavy frying pan, cook on medium heat some minced bacon or pancetta. A slice or so per serving, for a minute or two. Add some finely minced onion. A fair amount, and cook a minute or two. Make sure there is plenty of fat, and if there isn’t, add some oil or fa. Nice with an egg. Warm leftover corned...
with food and love: December 2011
http://withfoodandlove.blogspot.com/2011_12_01_archive.html
With food and love. How we cook, eat, express ourselves, and otherwise live our lives. Monday, December 26, 2011. BEEF BURGUNDY, or BEEF STEW IN RED WINE, How I made it for the last party. No pictures of the beef burgundy, but here we are with our salads! BEEF BURGUNDY, or BEEF STEW IN RED WINE, How I made it for the last party. Serves @8 (I made twice as much for party of 13, with some left over). 4 or 6 T olive oil. Beef chuck roast, trimmed of fat and cut into ½ - 1” cubes, about 3 lbs. 1 bay leaf,.
with food and love: CHARCUTEPALOOZA 11, CURING: Lardo and Lonzino, or the Fat and the Lean
http://withfoodandlove.blogspot.com/2011/12/charcutepalooza-11-curing-lardo-and.html
With food and love. How we cook, eat, express ourselves, and otherwise live our lives. Thursday, December 1, 2011. CHARCUTEPALOOZA 11, CURING: Lardo and Lonzino, or the Fat and the Lean. So I was just slightly intimidated by this month’s. Challenge. What on earth could I make that wouldn’t pale in comparison to Brian’s bresaola? And less like his wife! For the Lonzino I used Hank Shaw’s, of Hunter Angler Gardener Cook. Recipe (great site, by the way), and followed Ruhlman. Then they were wrapped and tied.
with food and love: February 2012
http://withfoodandlove.blogspot.com/2012_02_01_archive.html
With food and love. How we cook, eat, express ourselves, and otherwise live our lives. Saturday, February 25, 2012. SAY "GOODBYE" TO THE RED ROOM. Clearing the walls,. Unloading the cabinets,. And sliding them in, to paint the walls a new color! I'll post more pictures as I go along, and post more recipes when I'm all done. Promise! Subscribe to: Posts (Atom). View my complete profile. I Like Them and They Like Me. Virtual Places I Like. SAY GOODBYE TO THE RED ROOM.
with food and love: October 2011
http://withfoodandlove.blogspot.com/2011_10_01_archive.html
With food and love. How we cook, eat, express ourselves, and otherwise live our lives. Saturday, October 15, 2011. CHARCUTEPALOOZA 10: CHICKEN GALANTINE with MADEIRA WINE JELLY or MADEIRA WINE SAUCE and APPLE PEPPER RELISH. Although we’ve dabbled in charcuterie for the past few years, over these ten Charcutepalooza. For this I used the recipe from Rhulman and Polcyn’s. Which looked like a fine recipe and differs from the other recipes I’ve seen that it uses. And some of the chicken liver. Instead of heav...
with food and love: SAY "GOODBYE" TO THE RED ROOM...
http://withfoodandlove.blogspot.com/2012/02/say-goodbye-to-red-room.html
With food and love. How we cook, eat, express ourselves, and otherwise live our lives. Saturday, February 25, 2012. SAY "GOODBYE" TO THE RED ROOM. Clearing the walls,. Unloading the cabinets,. And sliding them in, to paint the walls a new color! I'll post more pictures as I go along, and post more recipes when I'm all done. Promise! Subscribe to: Post Comments (Atom). View my complete profile. I Like Them and They Like Me. Virtual Places I Like. SAY GOODBYE TO THE RED ROOM.
with food and love: CHARCUTEPALOOZA 12: SHOWING OFF. Do we do that? Brian’s Never Perfected Ever Perfect Pizza.
http://withfoodandlove.blogspot.com/2011/12/charcutepalooza-12-showing-off-do-we-do.html
With food and love. How we cook, eat, express ourselves, and otherwise live our lives. Tuesday, December 6, 2011. CHARCUTEPALOOZA 12: SHOWING OFF. Do we do that? Brian’s Never Perfected Ever Perfect Pizza. Here we are at the twelfth instruction from Mrs. Wheelbarrow. On the final Charcutepalooza challenge: “Create a menu, a meal, a dish, a platter. We challenge you to create a celebration.”. For this Charcutepalooza pizza celebration, we took the pizza in two different directions. 15 cups water, warm.
with food and love: CHARCUTEPALOOZA 10: CHICKEN GALANTINE with MADEIRA WINE JELLY or MADEIRA WINE SAUCE and APPLE PEPPER RELISH
http://withfoodandlove.blogspot.com/2011/10/charcutepalooza-10-chicken-galantine.html
With food and love. How we cook, eat, express ourselves, and otherwise live our lives. Saturday, October 15, 2011. CHARCUTEPALOOZA 10: CHICKEN GALANTINE with MADEIRA WINE JELLY or MADEIRA WINE SAUCE and APPLE PEPPER RELISH. Although we’ve dabbled in charcuterie for the past few years, over these ten Charcutepalooza. For this I used the recipe from Rhulman and Polcyn’s. Which looked like a fine recipe and differs from the other recipes I’ve seen that it uses. And some of the chicken liver. Instead of heav...
with food and love: July 2011
http://withfoodandlove.blogspot.com/2011_07_01_archive.html
With food and love. How we cook, eat, express ourselves, and otherwise live our lives. Friday, July 15, 2011. MORTADELLA ROLLED TURKEY BREAST, Recipe for Charcutepalooza #7. It’s nice to roll turkey or chicken breast with mortadella, cheese, and various herbs, depending on the season. In fall or winter, try using rosemary, sage, and winter savory, for spring try thyme and chives, and for summer basil, marjoram, and oregano. 1 boneless, skinless turkey breast, in one or two pieces. Dust with flour. He...
with food and love: BEEF BURGUNDY, or BEEF STEW IN RED WINE, How I made it for the last party
http://withfoodandlove.blogspot.com/2011/12/beef-burgundy-or-beef-stew-in-red-wine.html
With food and love. How we cook, eat, express ourselves, and otherwise live our lives. Monday, December 26, 2011. BEEF BURGUNDY, or BEEF STEW IN RED WINE, How I made it for the last party. No pictures of the beef burgundy, but here we are with our salads! BEEF BURGUNDY, or BEEF STEW IN RED WINE, How I made it for the last party. Serves @8 (I made twice as much for party of 13, with some left over). 4 or 6 T olive oil. Beef chuck roast, trimmed of fat and cut into ½ - 1” cubes, about 3 lbs. 1 bay leaf,.
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EK 和伙伴们的绘画班 | EK's Creative Painting Class
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Onsdag 20. juli 2011. Endelig er vi i Dublin! Eller nærmere bestemt Howth – en halvøy rett nord for Dublin. Og her er det utrolig fint. Naturskjønt, de deiligste fiskerestauranter og ikke minst mulighet til å kjøpe blodfersk fisk rett fra de mange skøytene som har havna her som base. Martin koser seg med blåskjell. Fine, lille lampen . Anikken påstår det er sommer! Arne gjør gode miner til slett spill. Se, se, se en sel! Søndag 17. juli 2011. Alfard på vei hjem! Søndag 8. august 2010. Høy 1 etg. leie...
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Elizabeth Kendall : Contemporary artist working with creating graceful custom and site-specific sculpture
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