The favorite sandwich of my youth, hardly requires a recipe. Slice a tomato. Spread one side of a slice of rye bread, and yes, it must be rye, with mayonnaise. Top with tomato slices and another piece of rye bread. Only spread mayonnaise on one side, so one piece of bread will resist the tomato juices and the other side will soak them in. Slice in half and enjoy!
My chard grows to great height and girth. I never harvest the plants until I have warning of imminent frost, since it is part of my decorative garden and people enjoy observing the plant’s beauty. Harvesting a few leaves every now and again encourages new growth and as the plants are so lush, no one misses them. [Note…
no one here but us chickens On the road to Crowe’s Landing ,Stoney Lake ,there is a farm wth an arresting sign: a life size soft sculpture of an old man holding a board that reads,”EGGS”. If you are lucky he isn’t holding the sign that says ‘Eggs sold out”. eggs I stopped as usual…
Today, I received the sad news that my mentor and teacher Jason Berger passed away. A master of linguistict puns, he taught me that paintings contain visual puns and visual double entendres. His innate exuberance matched mine, even though, in the very beginning of my studies with him , I remember him looking at an unarticulated sketch…
If only I had a last name that sounded fabulous spelled backwards. Arnold Issacs had such luck. In 1954 he was commissioned to create 10 dresses for a General Motors magazine ad. He charged $1,000 per dress, a vast sum in the fifties, and insisted that his name be emboldened in each ad. As the…
Several years ago I put on an event at my gallery www.vreissgallery.com called ” The Neuroscience of Molecular Gastronomy” http://video.google.ca/videosearch?q=%22neuroscience+of+Molecular%22&hl=en&sitesearch=# http://video.google.ca/videosearch?q=%22neuroscience+of+Molecular%22&hl=en&sitesearch=# It was a collaboration with my daughter, Ariel Garten ,who lectured about how we perceive taste and art through our senses and the history of molecular gastronomy. Surrounded by “Still life in motion, Portraits of food,” an exhibit of…
Last week in New York ,I was in a restaurant called Cascabel, www.nyctacos.com a lower east side vibe on the upper east side. Low and behold, what did I see on the menu but radishes with Mexican herbs. Of course I had to order it. They were beautiful french breakfast radishes, coated with salt pepper oil and…