Back in the studio on a 90+ degree Sunday, determined to get something done today. I have finally finished the piece I was working on and today's chore is to put a facing on it. I posted this on Instagram in January while I was working on it and at that point I asked what people saw and what story it told them when they looked at it. I might ask you the same question.
When I started this piece I was simply working with leftover rectangles from my book, cutting them up and putting them back together. As always, I had no idea where I was going. But eventually, the bits told me what they wanted to be and once it was on the wall, the piece gave me further instructions. Yep, that's how it works - you just have to listen to the work and follow your eyes and your instincts.
The piece told me its name but I'll tell you what it is after you tell me what story it is telling you-). Leave me a comment.
Looks like this is a running post. Got home from the studio last night after the rainstorm
and needed to make something to eat. Hmmm...there were two unhappy-looking sweet potatoes and some carrots, so I thought "soup!" Checked the Internet and of course there were a few recipes for Thai Carrot & Sweet Potato Soup. I picked one and got busy. HEAVEN!!
Of course, their pictures are prettier than mine but I can't imagine that the soup is any better. Of course, I don't buy "lite" coconut milk -- and by the way, Trader Joe's sells coconut milk with no thickeners or additives - just coconut milk. AND I have some Thai basil on the window sill that I rescued from a bad Thai meal and planted, so I added that.
And instead of peanuts, I added some cashews I roasted for a few minutes in a bit of oil, curry powder, and red curry paste (this was in one of the other recipes I found and since I didn't have peanuts.
2 tablespoons unsalted butter
4 cloves garlic, crushed
1 sweet onion, chopped
1 (3/4-inch) piece ginger, peeled and sliced
2 tablespoons red curry paste, or more, to taste
1 pound baby carrots
2 sweet potatoes, peeled and chopped
3 cups chicken stock
1 (13.5-ounce) can lite coconut milk
Kosher salt and freshly ground black pepper
1/3 cup fresh cilantro leaves
1/4 cup packed fresh basil leaves
2 tablespoons freshly squeezed lime juice
2 tablespoons crushed peanuts
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in ginger and curry paste until fragrant, about 1 minute..nd pepper, to taste.
Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20-25 minutes.
Remove from heat. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. Puree with an immersion blender until desired consistency is reached.
Serve immediately, garnished with peanuts, if desired.
Trans Fat 0g
P.S. -it is also great, cold.
Now, back to putting on the facing...