creative domesticating

I guess I didn’t think much of my recent project, of turning my refrigerator into a kind of art installation, until I walked in my kitchen a few days ago to find my house guest taking pictures of the fridge and emailing them to friends across the country. He said it was the most beautiful thing he’d ever seen (I had to wonder if he got out much).

 

I have to admit I was a little embarrassed, probably because apparently this isn’t normal.

But why not turn the fridge into an art installation; aren’t most people kind of embarrassed by what’s in their refrigerator?  So why not thoughtfully arrange everything from the milk to the eggs into an atheistically pleasing way.  The refrigerator is the perfect installation space, an illuminated box. By taking food from its packaging and transferring it to pretty glassware or vintage dishes it is given a place of prominence and is less likely to be pushed into some dark corner and forgotten.  Lining shelves with textiles, hanging hooks to hold cured meats or using baskets to house cheese or fresh produce are all ways to create beauty out of the ordinary.

This exercise is great for rethinking the way we live, creating beautiful spaces that we interact with daily.  The mundane household chores that can inspire provocative art.

 

Art can be found in a gallery or even a kitchen.

Enjoy!

Shannon

puppy love

If you are a dog lover and want to give your furry friend a little doggie indulgence and puppy pampering then these healthful biscuits are the trick.  These biscuits are appealing to fussy-eater dogs that use everyday wholesome ingredients you probably have on hand.  Using a fifty-cent biscuit cutter and a little time (no need to work like a dog) you can be treating your puppy to a delicious all-natural oven baked snack that will not only delight but is so good he’ll be begging for more.  It will definitely put the “wow” into bow wow.

Enjoy!

Shannon

Champs' Biscuits 

1 cup uncooked oatmeal 
1 tablespoon bouillon granules (beef, chicken or vegetable)
3/4 cups powdered milk 
1 egg, beaten 
1/3 c margarine 
1 1/2 cups hot water 
3/4 cups cornmeal 

1 cup shredded cheddar cheese
3 cups whole wheat flour

Preheat oven to 325 F. 

In a large bowl pour hot water over oatmeal, margarine, and bouillon granules: let stand 5 minutes. 

Stir in powdered milk, cornmeal, cheddar cheese and egg. Add flour, 1/2 cup at a time, mixing well after each addition. 

Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet. 

Bake for 50 minutes. Allow to cool and dry out until hard. 

Makes approximately 1 3/4 pounds. Store in an airtight container 

Storing Dog Treats 
In general you should store dog treats the same way you would homemade people cookies. That being said, there are two main variables that determine storage time - the amount and type of fat in the recipe and your local weather conditions. If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses some vegetable oil or shortening. Your treats may mold or spoil much faster in humid or very hot climates. 
Refrigeration and Freezing - Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag. You can also freeze most treats in zip lock freezer bags. Allow to thaw completely before use. 

Champ was so excited about his biscuits!

3rd and Fairfax

What began as a dirt lot for farmers to congregate and sell their fresh produce has now grown into a renowned dining paradise combining nostalgic charm for natives and tourists alike.  L.A.’s Original Farmers’ Market is the place where visitors can experience authentic cuisines from around the world, enjoy old Hollywood stories and maybe even catch sight of a celebrity or two.  Fresh produce, meats, seafood, cheeses and baked goods abound in this condensed area.

If you want to grab something for either breakfast, lunch, dinner or anything in between you can find it here.  From Mexican to Middle Eastern to Brazilian and even good ol' American diner fare the Farmers' Market has something for everyone.

We hit the market at lunch time so we decided to try the famed Pampas Grill.  It is a Brazilian barbecue joint that seems to always have a line at least 10 deep.

In the center of the restaurant, you’ll see a large mesquite barbecue, where the finest cuts of meat are simply prepared and spit-roasted to juicy perfection. 

The food is priced per pound, customers select dishes they want as they walk along and pay by weight at the end.  

The fried plantains, braised collard greens and black beans were the perfect choice with the succulent lamb for my lunch.

After lunch we headed over to stall 150, Monsieur Marcel’s Gourmet Market.  Where carefully chosen imported fine foods and private label groceries are stocked to over flowing.  You’ll find over twenty five varieties of extra-virgin olive oil, impressive wines, fine cheeses and top quality essentials such as black truffles, beluga caviar and hundred year-old balsamic vinegars.

After narrowing down our purchases which wasn’t easy, we finished up our afternoon with something sweet from Littlejohn’s English Toffee House, it was the perfect ending.