Thursday, May 17, 2007

Food Stuff Consumption And Miscellany

Wednesday, May 16, 2007

3 lg coffees (light/sweet)
1 toasted onion bagel with cream cheese
1 sm cup of ice water
med serving of stewed chicken/veg/gravy with
sm side of mashed potatoes
2 med pieces of french bread
sm side of pineapple chunks
1 Entenmann's pound cake (net wt. 2.75 oz.)
1 bottle of water (16.9 fl. oz.)
1 hotdog (mustard/ketchup)
1 banana
1 sm cup of fruit punch
lg serving of white rice topped with
sm amount of curried chicken
1/2 pack of cigarettes

Recipe: Shrimp Deviled Eggs

Time: 20 minutes

1/4 pound shrimp, peeled and deveined
4 eggs
2 or 3 tablespoons chopped good olives
1 tablespoon minced onion
2 tablespoons chopped parsley leaves, more for garnish
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
Salt and pepper to taste
2 tablespoons mayonnaise.

1. Bring a small pot of water to a boil. Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon. Let cool a bit, then chop.

2. Add eggs to pot, adding water, if necessary, to cover. Bring water just to a boil, then shut off heat. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large. Plunge eggs into a bowl of ice water. When cool enough to handle, peel.

3. Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp and remaining ingredients and mix well.

4. Mound this mixture into egg whites. Crumble remaining yolk on top and garnish with parsley. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.

Yield: 4 servings.

courtesy New York Times - Food Section (Wed. May 16, 2007)

related NYT article:

Some New Friends for the Humble Egg by Mark Bittman (The Minimalist)

Also by Mark Bittman... In Istria, Fresh from the Land and the Sea (plus related recipe links)

What Your Waiter Had For Dinner (The Restaurant Family Meal) By Matt Bonesteel
Washington Post Staff Writer (plus related recipe links)

Champion Of The World - interview with Ferran Adria, ranked the world's best chef (Restaurant Magazine) for the second year in a row... excerpt from Metro Newspaper:

Pedro Tortosa: Tell me a simple and refreshing recipe for summer.

Chef Adria: Watermelon and tomato gazpacho. Two-thirds of tomato and one of watermelon, all grinded, with a little salt, pepper and olive oil. Simple, no?

other topic:

An Andy Warhol painting "Green Car Crash (Green Burning Car I)" sold for more than $71 million, more than quadrupling the previous top auction price for the pop artist's work, an auction house said.

two more art related articles...

article 1:

How Damien Hirst got his bite back

note: the rotting tiger shark in "The Physical Impossibility of Death in the Mind of Someone Living" has finally been replaced

article 2:

Art gallery to get Jasper Johns prints
By Brett Zongker, Associated Press Writer

WASHINGTON — The National Gallery of Art is to acquire about 1,700 proofs from Jasper Johns, which would make the gallery the largest institutional repository of his works.

The purchase of Johns' lithographs, etchings, relief prints and screen prints will be completed by the end of 2008. The gallery does not release exact dollar values on its purchases, but this was a multimillion-dollar acquisition, said gallery spokeswoman Deborah Ziska.

"This important body of work will permit the gallery to organize exhibitions that offer an amazing representation of Jasper's distinctive printmaking oeuvre," Earl A. Powell III, the gallery's director, said in a statement. The announcement was to be made official on Tuesday.

The exhibition "States and Variations: Prints by Jasper Johns" will open at the gallery's East Building on Sunday and will run through Oct. 28. It includes eight works from the latest acquisition, Ziska said.

The collection includes nearly all the iconic images associated with Johns from the postwar era -- flags, targets, maps, large multi-panel abstractions -- and recent compositions with references to works by earlier artists. The gallery is acquiring Johns' working proofs, trial and experimental proofs, progressive and state proofs, as well as sketches made during the printmaking process.

"Printmaking is uniquely suited to tracking the evolution of an image's development through successive proofs," Powell said. "Jasper's proofs take this process to new heights. While some are primary interest in the context of the final image, others are beautiful as individual works of art."

Powell said Johns' approach has been highly influential for younger generations of artists.

"His work is essential to our understanding of the post-1960 revival of interest in print media," Powell said.

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