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pea soup. store cupboard and freezer essentials. speedy store cupboard soup.
if you have any other green veg laying around (dont go out and buy especially) such as leek, spinach water cress, even lettice if you've bought too much. Give it a try
in a little oil softern the choppped onion and garlic, for a few minutes, add frozen peas and stock, cook till simmering and peas seem cooked, blend and enjoy,
Friday, 21 January 2011
Wednesday, 19 January 2011
Lentil Dhal serves 4 serve with rice, salad and mango chutney
• Red split lentils
• 1 White onion chopped
• 2 table spoons Curry paste (balti)
• One tin chopped tomatoes
• 1-2 cloves Minced Garlic
• Frozen spinach (mine comes in small blocks)
Cook the red split lentils in water for 15 minutes with plenty in water and skim the top of froth, once cooked pour into a sieve.
In the empty pan, heat oil and gently soften the chopped onion, stir in the curry paste and cook for a few minutes.
Stir in strained lentils until coated.
Add chopped tomatoes and cook for a few minutes add water and simmer until thickened.
Add minced garlic and cook on low heat, add frozen spinach and stir slowly until it defrosts.
The spinach stirred in when the heat is off (on electric cooker) and low (on gas) so it melts but retains some of its colour and nutrients.
Leave to cool a little and serve.
Salad of very thinly sliced onion, cucumber and tomatoes, and stir pea’s into the rice to up the veggie intake even more.
Serve with rice, mango chutney and Bombay potatoes or popadoms if you fancy.
I had this for dinner and the leftovers for lunch the next day, very tasty!
Tuesday, 11 January 2011
Antoni, Janine. Gnaw. 1992. 600 lbs. of chocolate before biting.
600 lbs of lard before biting.
Image from Art:21. PBS.
In Gnaw, the performance/process artist and sculptor Janine Antoni chewed away at two massive cubes, one of lard and one of chocolate. As she stated in Eating Architecture by Jamie Horwitz, she chose these materials because "while they are both high in fat they elicit contrary responses: chocolate usually elicits oral pleasure...whereas lard often evokes oral revulsion. Antoni played with ideas of seduction and repulsion." She is also using her body not only to mold the huge cubes, but in place of the traditional, masculine tools of art-making. In Gnaw, her teeth become the sculptor's chisel.
Detail of chocolate cube.
Image from Art:21 PBS
Antoni chewed on these huge cubes, a reference to Donald Judd and the minimalist cube, over the course of a few weeks. During her gnawing, she spit out the mouthfuls and collected these shavings and chunks. She then melted down the remains, the chocolate into an imitation of the plastic trays that house chocolates, and the lard into tubes of red lipstick. Her arrangements of these objects mock displays behind cosmetic counters. This second element of the piece comments on feminine identity, consumer culture, and the irony of the societal views of the materials in their various forms. "What was once inside now holds items meant to be ingested, and what once evoked oral revulsion is now worn as an outer adornment on the very orifice from whence it came." (Horwitz. 145.)
Art about Food (Part 2-Janine Antoni)
Antoni, Janine. Gnaw. Display with 130 lipsticks made with pigment, beeswax,
and chewed lard removed from the lard cube; 27 heart-shaped packages made from the chewed chocolate
removed from the chocolate cube. Overall dimensions variable.
Image and information from MOMA. found on Rabbit food blog