Tree Shadows on Ice

It was still ice on Saturday. I think it’s melted by now, though. Come on, Spring!!!

Easy Polenta With Tomato Sauce

Italian comfort food! It’s sort of like cheesy, sweet grits with tomato sauce on top. You can serve it with or without the tomato sauce. You can also mix in herbs and mushrooms with the cheese. Another option is to refrigerate the mush overnight in a loaf pan, then slice and pan-fry the polenta to serve cake-style. It’s a really versatile, easy dish to just throw together anytime.

INGREDIENTS
2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite recipe

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

2. In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps.

3. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.

4. Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.

5. Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

Random photos

Fiesta!

Cleaning Day

Spaghetti and Stuffed Peppers at Casa de Chaos:

Stuffed Peppers

INGREDIENTS
1 pound ground beef (or turkey)
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers (I use all colors.)
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).

2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.

3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Peace Crane Project

I took these photos at the debut of the Peace Crane Project, an art installation by Amy Williams at Taylor Books in Charleston WV. Some of these cranes were folded and strung by my students, and I think there ended up being over 1,500 cranes at the last count (although there were plenty more made after the official count!) These photos don’t do the exhibit justice — you really have to be there to get the full effect. The strings of cranes are literally all around you as you walk around the store, and there are larger cranes dangling from strings here and there. And if you think about it, each crane stands for a wish for peace — for this war to come to a peaceful conclusion. Soon! It’s a beautiful exhibit, in every way.

Diego and Frida

Check out the Diego Rivera/Frida Kahlo collaboration at Taylor Books:

photo by Amy Williams

Local artist Amy Williams made Frida, Charly Hamilton made Diego, and photographer Mark Wolfe took the creepy cemetary photo in the background. The exhibit debuted at this month’s Art Walk last Thursday, but will be up until the end of the month. It’s in the Annex Gallery front window, to the left of the Taylor Books storefront.

Collaborations make me happy.

Origami Phoenix

This guy is a rockstar. No, really, he is. This isn’t your typical origami crane or swan. See for yourself: