September 20, 2013

A Thought for Today

"I believe that man will not merely endure, he will prevail. He is immortal, not because he alone among creatures has an inexhaustible voice, but because he has a soul, a spirit capable of compassion and sacrifice, and endurance".

 

William Faulkner in his Acceptance speech, Nobel Prize for Literature, 1963

A Piece of My Work

I made a number of coil vases. This one I made for Claudia Kaneshiro, a talented colleague in ceramic arts.

A Recipe for Today

Eggplant and red peppers – side dish

Ingredients:

1 eggplant (~1lb.)

2 red peppers

1 Tbsp. canola oil

2- 3 cloves of garlic smashed

½ tsp. salt

½ tsp. black pepper

¼ cup vinegar

¼ cup water

Few bay leaves

10 grains of allspice

 

Procedure:

Cook the eggplant on the barbeque or on the range at a moderately hot fire. Cut it lengthwise and let it cool. Scoop the pulp and let it drain, about ½ hr. Squeeze out the liquid.

Cook also the peppers. Remove their skin and their stem and seeds and let them drain.

Boil the vinegar with the water, bay leaves, and the allspice grains. Pour only the liquid over the eggplant.

Process the eggplant pulp and the red peppers in a food processor  with the rest of the ingredients. Don’t puré it.

A nice side dish, best with grilled meat or fish.