Artists Dinner Party during Chicago Calling Arts Festival 6

Mess Hall in Rogers Park, Chicago IL



Artists for a Sunday Dinner.‖ One of the things that we did in many homes in Berlin and Hannover was share the dinner table for conversation and dialogue about "Cultures Connecting." During this dinner each artist discussed and talked and contributed different perspectives of what they got from the trip—including projects that intersected with poets, writers, puppeteers, musicians, and performance artists. We called Berlin- visual artists, and Berlin-based musician Addi Kremer via Skype call.

Alan , Piotr W, and Marianna

Berlin-Chicago Kaleidoscope: “Cultures Connecting”‖ includes an exhibition, presentations and performances. Phantom Gallery Chicago Network (directed by Alpha Bruton) and International Art Adventures (with Marianna Buchwald, Director for Rogers Park) are co-presenting this event. They plan to engage several groups to join us to encourage an intensive process of communication on behalf of our common ideals to fight racism, to work for peace in this world and to educate and inspire a broader audience through art, and culture.―Berlin-Chicago Kaleidoscope‖ Cultures Connecting‖ has been an exercise of networking in the global artistic community, creating collaborations, and pathways of understanding, generating dialogue with fourteen different artists from various communities throughout the Greater Chicagoland, and Berlin.

Shirley, Javier, Alpha at Hollywood Beach Sunday Dinner

International Art Group, host a monthly Salon at Insight Arts 1505 W. Morse Ave, in Rogers Park. This Sunday meetup was at Hollywood Beach, what a way to end the summer with a beach cook out- Sunday Dinner.

The Art of Beer Can Chicken

One of my favorite dinners this summer at Tarri's house in Ramstein was his famous "Beer Can Chicken", although the number #1 dish was his grilled steak dinner, that left us wanting to rewind the dinner, and start over.  #3 was his famous ribs on the grill. He does a lot of grilling, and comes up with creative ways to serve up food, for his comrades especially when they go out on tour duty. This summer he spent in the South of France, they all got together and grilled eveynight at the hotel, what a way to spend the summer.

He has several cookbooks around the house: The Illustrated Step-By-Step COOK, by Lucy Bannell, with more than 300 updated receipes from DK's Classic Look and Cook series. CAJUN COOKIN, Schaumburg Township District Library 2003 Adult and Teen Winter Program Favorite Recipes. He also, goes online to lookup recipes. He and his friends are entertaining the idea of opening a restruant in South America, bar and grill, when they retire. (Just talking)

Prepping the Chicken: "Secret Seasonings", you can find Italian Wishbone (great for Marinade), Girard's Champagn Premium Dressings Created in San Francisco since 1937, and chicken rub in his cabinets along with other spices, rubs and hot sauce.

  Preparing the Vegetables

Hens squatting over the cans of beer.

 Laying it out for the plates

Sides: Wild Rice, Corn, and Asparagus

Pico-de-Gallo-a-Mexican-Fruit Salad- For Summer Dinners

Mexican fruit salad is my very favorite dish, and something I am missing while I am traveling. Mexican food in Germany isn't Mexican enough. I grew up in Fresno, and later in Sacramento, California, and for sure in Logan Square, Chicago, IL. It is so mouth-watering good.

Even the Mexican street vendor's food is great! I share this on my Blogspot, "SnowCones" to "SnowPeas". I really love these fruit cups, squeeze fresh lemon juice, and sprinkle with Pollo-Limon, what a treat. (my mouth is watering)

Ingredients:

1/2 cantaloupe

1 apple

1 cucumber

1 jicama

1/2 honeydew

2 oranges

2 mangoes

1/2 pineapple, diced

4 cups watermelon

6 lemons

Pico de Gallo powdered seasoning, to taste (a brand found in the Latin foods section)

Directions: Prep Time: 30 mins

1 Wash all fruit and/or vegetables (the ones you prefer), peel, and dice into chunk-sized pieces.  Place in a large bowl and mix with clean hands to distribute evenly.
 Cut the lemons into wedges and place them in a serving dish.
To serve, place 2 cups of the fruit mixture into an individual serving bowl, squeeze some lemon juice on top, and then sprinkle with the "Pico de Gallo" seasoning.

Enjoy!

Read more: http://www.food.com/recipe/pico-de-gallo-a-mexican-fruit-salad-166927#ixzz1TnsPWpFs

Berlin Chicago Project Visiting Hannover Germany

Berlin - Chicago Kaleidoscope 'Cultures Connecting" visiting Hannover Germany

Addi Kremer is a visual artist, and photographer he documented for Marianna Buchwald's theater project in Hannover, his slides were presented during the reception on July 8th  program.

Addi Kremer, and Marianna Buchwald,  Alan and Alpha.

Arrival Dinner was wonderful the menu was:

Smothered Baked Chicken (legs/thighs), in gravy 

Shredded Carrots, 

Rice & Green peas

Tossed Green Salad

Walnut icecream, red berries, 

with cherry glaze roughbar, and

Rote Grutze Egg Liquar (Verpiorten)

Adi is a sculptor, and photographer he loves to cook and entertain. He is a retired scientist for the government, and has lived in Hannover all his life. He had some stories he shared with us from his childhood.

This dish is salted herring fish, pickles and beets, it was also served at the reception.

MENU

Pickled Herring

Smothered Potatoes

Leoft Graver Burgundy

Rote Grutze, 

Walnut ice-cream, 

and Egg Liqueur

German Breakfast at the International Art Adventure's Apartment/Office



Breakfast rolls, butter

Preserves, Jam,

Turkey slices, pork sausage thin sliced, liverwort,

Brie, Swiss Cheese

Soft boiled eggs,

Granola

Cruds and way, yogurt

Apple juice, Butter milk

Coffee



Easter Sunday Dinner at Laurel's-

MENU:

Green Tossed Salad, with cherry tomatoes,

feta cheese, with Champagne dressing

Baked Ham

Cherry Jello (Red hots, chunky applesauce)

Mint Peas

Shredded Cabbage, in Vinegar

Baked Scallop Potatoes

Dessert: Carrot Cake, Cheese Cake, and fresh-cut strawberries

White wine- Chardonnay, Red Wine (Trader Joe)

Laurel had everything arranged so beautifully, she had hidden little chocolate eggs all over the house for us to hunt. She had an assortment of dips, chips, and crackers, but we went right into the dinner.

I made an Easter Egg Tree, with six plastic eggs hanging from it as a centerpiece, and hid little foiled wrapped bunnies in it. I couldn't find a small branch, so I made it from coat hangers, and wire, painted gold, with a white 4" x 4" base of plywood.

When my kids were little, we lived in Sacramento California I had them to make these trees as gifts for their grandparents one Easter. I also use to make an "Easter Basket Cake" for them, which I hoped would be a tradition.

We are Easter egg hunting, looking for foiled wrapped chocolate eggs, hidden all over the place, it was fun,

We had these little chick cups to put them in.

STIR-FRIED COLLARDS, PORK TENDERLOIN AND PEANUTS

My son Herbert Jr (Tarri) makes collards as his signature dish, so here is another twist on the dish from Georgia for your files.

I found from someones clipping file on a shelf at Ross Department Store while out and about shopping in Georgia, on Sunday January 16, 2011, with long time friends Mary Joyce Mitchell, and Connie Taylor.

This is not a vegetarian or vegan recipe, but you can take out the tenderloin, and chicken stock, substitute it for vegetable base. I just thought the interesting use of hot sauce, and peanuts brings an interesting flavor to collard greens.

Hands on: 20 minutes Total time: 25 minutes  Serves:4

This combination of pork, collards, peanuts and hot sauce just says "Georgia" to me. If you like your collards cooked more, take a little longer for the first step and then proceed with the recipe. You could even do the collards ahead of time, or use leftover collards from another meal. Chicken base is a great pantry staple that adds flavor without the need for cups of chicken stock. You'll find it in the prepared soup section of your grocery store. With 2 tablespoons of hot sauce, this is pretty spicy. Use less if your household isn't into heat. Serve the dish with rice.

1 pound collards, washed, stemmed and chopped
1/2 teaspoon chicken base
2 tablespoons olive oil
1 pound pot tenderloin, trimmed and sliced into 1/2-inch rounds
2 tablespoons hot sauce
1/2 cup chopped roasted peanuts

In a large saucepan, and collard greens with enough water to cover. Add chicken base. Heat over high heat until water begins to boil. Cook until collards are your desired tenderness, 5 to 15 minutes. Drain.

In a large skillet, heat oil over medium heat. Add park, cook 2 minutes, turn over and cook 11 to 3 minutes or until just done. Add the greens and hot sauce and toss until everything is coated with hot sauce. Stir in peanuts.

Adopted from "The Best of Georgia Farms" by Fred Brown and Sherri M.L. Smith.

Vegetarian Kale Soup- from Baltimore MD

Eillen Miller, shared this recipe for all you vegan's on her facebook page.Some of us had problems when we went to the link, below is the recipe. This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans. Eileen's most famous weekend crock pot dish was chowder, she makes the best corn chowder I have ever tasted, even my own.


Also, a link to go to for a 21 Day Kickstart, is www.21daykickstart.org/ -

Vegetarian Kale Soup Recipe

1 lb dried white beans such as Great Northern, cannellini, or navy

2 onions, coarsely chopped

2 tablespoons olive oil

4 garlic cloves, finely chopped

5 cups vegetable broth

2 qt water

1 (3- by 2-inch) piece Parmigiano-Reggiano rind

2 teaspoons salt

1/2 teaspoon black pepper

1 bay leaf (not California)

1 teaspoon finely chopped fresh rosemary

1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick

8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces

1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Sunday Dinner with Mary Joyce and Connie

Homecoming, Mary Joyce left us on May 21st, 2011

Mary Joyce Mitchell, Portrait, Acrylic Glaze, 30" x 36"

" When it comes to family, we do not have the choice of who our relatives are, but we do have a choice on how we live and interact with each other. We still have to make an effort to form quality relationships and build lasting memories. So let us move forward on purpose and Love each other better, respect each other more, and communicate with open hearts and listening ears. I say this with much love to my sisters and brothers, sons and daughters, nieces and nephews, cousins, in-laws, and all these adopted into the family. I pray God's Abundant Blessings to all my family as we begin a new chapter in our life."

Hometown friends meet up in Atlanta: Sunday, January 16, 2011

These are two friends, mother and daughter, whom I have known from Fresno and Sacramento, California, since the mid 80's they both live in Atlanta, Georgia now. They have lived here for seven years, and surprise, January 13th was Mary Joyce's birthday, and January 15th was Connie R. Taylor's birthday.

They drove out to The Writer's Well, here in Sharpsburg, GA, so we could go to the Dekalb Farmer's Market. That was a fantastic place, a "World Market"  with so many cultures from Africa, the Caribbean, and the Middle East, not to mention the selection of food, spices, meat, wines, seafood, and live fish from all over the world. 

Mary Joyce has a collection of original paintings from my spirit keeper series; she contracted me to do this portrait for her book cover.

When we were in Sacramento, she invited everyone over. I tribute her for keeping her girls in the kitchen and learning recipes. I remember when she'd have all of us in the kitchen helping to prepare a pot of gumbo or Thanksgiving Dinner, or just because she has a flair for cooking and entertaining.

We had a lady's day outing, starting with going to worship at  World Changers Church International, where Clefo Dollar preached on the subject of food and pointed out in scripture where man calls for meat, corn, manna, and fish. So, of course, fruits and vegetables, I could picture a feast. After church, we went to Ruby Tuesday in College Park, Georgia Ruby Tuesday in College Park, Georgia; after church,  they had an excellent soup and salad bar.

VEGAN RECIPES AT THE WRITER'S WELL

VEGAN RECIPES- in my quest to eat healthier this decade I started to first withdrawal from all the bad eating habits I have fallen into over the years, take my system through the slow process of cleansing. That is one of my goals and also prepares myself with the knowledge of how to prepare dishes for guests that are vegan, visiting The Writer’s Well, for “Sunday Dinners”.  If you have a favorite recipe you can add them to the comments, and share them with our blog guest.

"This morning I was craving my favorite banana bread, but I have no bananas, there is ice on the road, and I have no plans on venturing outdoors. So I went into the cabinet to see what I can do to make a vegan apple bread, here are the online recipes that I'm going to try."

Vegan Banana Bread

1/3 cup low-fat soy milk
1 tsp. vinegar
2 Tbsp. flax meal
5 Tbsp. water
1 1/4 cups whole-wheat flour
1/2 cup soy flour
1 cup of sugar
1 Tbsp. baking powder
1/2 tsp. salt

1 cup mashed bananas (about two very ripe medium bananas)
1/2 cup applesauce
1/4 cup chopped pecans

1. Preheat oven to 325 degrees F.
2. Mix soy milk with vinegar; set aside.
3. Heat water for 30 seconds in the microwave.
4. Mix ground flax seeds with hot water; set aside.
5. Mix flours, sugar, baking powder, and salt in a large mixing bowl.
6. Mix bananas, applesauce, soy milk-vinegar mixture, and flax seed mixture in a medium mixing bowl.
7. Combine the banana mixture with the large bowl containing dry ingredients, and stir well.
8. Add chopped pecans and mix well again.
9. Pour into a greased 8″ square pan or loaf pan.
10. Bake in 325 degree oven for 1 hour (8″ square pan) to 1 hour and 15 minutes (loaf pan), or until a toothpick in the middle comes out clean.

Banana-Date-Walnut Muffins

Recipe by: Susan Voisin

1 cup whole wheat flour
3/4 cup unbleached white flour
1 tablespoon baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup natural sugar (I used the large crystal, unbleached kind)
3 very ripe bananas, mashed (about 1-1/4 cups)
1/2 cup vanilla soy milk
1/3 cup natural apple sauce
2 tbsp. agave nectar
1/4 cup chopped dates (optional)
1/4 cup chopped walnuts (optional)

Preheat the oven to 400 and spray a muffin pan with non-stick spray. Sift together the flours, baking powder, salt, and cinnamon. In another bowl, mash the banana with the sugar, soy milk, apple sauce, and agave nectar.

Pour the banana mixture into the flour mixture and stir just until combined. Add in the dates and walnuts, and pour into 12 muffin cups. Bake for 15-20 minutes, until a toothpick comes out clean. Serve to everyone who came running toward the aroma of fresh-baked banana muffins!

Makes 12 muffins

Christmas Cookies a Tradition at Laurel Bobzien 2010

Laurel Bobzien Christmas Party on  December 19, 2010

Laurel used her mother’s antique cookie cutters, she had prepared at least six dozen cookies, all we had to do was spread the icing and decorate with sparkles, gold beads. This was a fun way to be creative and bring back some of the family traditions we often forget about during the Christmas season. Of course, we exchanged gifts, toasted great wines, and had tasty trays.

Buttery Sugar Cookies

Buttery sugar cookies are shaped then flattened with the bottom of a sugar-dipped glass.

Ingredients: •1 cup butter •2 cups granulated sugar •2 eggs, well beaten •2 tablespoons milk •1 teaspoon vanilla extract •3 cups flour •2 teaspoons baking powder •1/2 teaspoon salt •granulated sugar

Preparation: Cream butter; beat in sugar gradually. Add eggs, milk, and vanilla extract; stir to blend. Combine and sift flour, baking powder, and salt; add gradually to creamed mixture, mixing thoroughly. Cover and refrigerate for 4 hours or overnight. Shape dough into 3/4-inch balls. Place 2" apart on greased baking sheet. Flatten with bottom of glass that's been greased and dipped in granulated sugar. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to racks immediately to cool.
Makes about 3 dozen Christmas cookies.

 

Claire, an Urban Xplorer hosted Sunday Dinner December 12, 2010

SUNDAY DINNER FROM THE WRITER'S WELL IN GEORGIA



Sunday Dinner in Atlanta, at the Soul Vegetarian Restaurant South, 879 -B Ralph David Abernathy, Blvd.

Adilah and Jennifer "thanks for driving Jennifer"

Adliah Barnes founder of the Writer's Well....

"I am glad we all came together for dinner last night. (We made it happen!)

The company was good, the food healthy and a great way to introduce everybody to everybody.

 Here's to 2011 that brings each of us love, harmony, well being, peace of mind, perfect health, compatible relationships and abundance beyond measure!!



Renae Denise Artist,

"Not picture Alpha Bruton, and Cynthia Williams, but we were there enjoying the company of new friendships, and Sunday Dinner from the Writer's Well. in Sharpsburg Georgia."





Happy New Year 2011-01-01

It's a new year of family, food, fun, and fellowship. No better way to show how much you care about friends and family than to pull out the crockpot and start adding vegetables, spices, and a lot of love.

Kylan's Lemon Meringue Pie



Gioanna Stevenson holding Kylan's pie



Okay, the favorites are coming in; at the Stevenson's, this was the pie of the Thanksgiving dinner.

Ingredients

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inches) pie crust, baked

4 egg whites

6 tablespoons white sugar

Directions

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

2.To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

3.To Make Meringue: In a large glass

4.Bake in preheated oven for 10 minutes, or until meringue is golden brown

 

Levelle's Traditional Favorites

There’s something special about being home for the holidays, and good food is part of every celebration and get-together! I hope you can add to your own traditional favorites. See you in the kitchen!

Levelle’s Fiesta Guacamole Dip 
2 (15 or 16 ounce) can refried beans (boil and season pinto beans, cook until done, mash beans)
1 94-ounce) can chop green chilies, drained (Fresh: remove seeds from jalapeño peppers)
1 (16-oz) container Sour Cream
1 package taco seasoning mix
3 ripe avocados, pitted and peeled
2 tablespoons ReaLime, Lime Juice from Concentrate or Real Lemon Juice
½ teaspoon seasoned saldt1/8 teaspoon garlic salt

Shredded cheddar or Monterey Jack cheese, chopped tomatoes (seeded), sliced green onions, sliced ripe olives.

In small bowl, combine re-fried beans and chilies; spread on large serving plate. Combine sour cream and taco seasoning; spoon over bean mixture, spread evenly. In small bowl, mash avocados; stir in ReaLime and salts; spoon evenly over sour cream mixture. Cover; chill several hours. Just before serving, garnish with cheese, tomatoes, green onions and olives. Serve with Tortilla Chips. Refrigerate leftover.

Cream Baked Cheesecake
1 ¼ cups graham cracker crumbs
¼ cup sugar
1/3  cup margarine or butter, melted
2, (8 oz) packages cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
3 eggs
¼ cup ReaLemon Lemon Juice from Concentrate
1(8oz) container heavy whipping cream, at room temperature
Almond or Butternut flavor

Preheat oven to 300, Combine crumbs, sugar and butter; press firmly on bottom of 9-inch spring form pan. In large mixer bowl, beat cheese until fluffy. Gradually bat in sweetened condensed milk until smooth. Add eggs and ReaLemon mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with whip cream. Make 5 minutes longer. Cool Chill. Top with cherries pie filling.
Fresh Cherries.

Elsie’s Market Home for the Holidays,

Levelle's Thanksgiving Dinner 2010

MENU

Honey Glazed Turkey

  Dressing (Black Olives, Cornbread, Breadcrumbs)

Honey Glazed Ham (layered with pineapple, cherries, and cloves)

Sweet Potato Salad (Italian Dressing)

Mixed Greens (Spinach, Mustard, Collard)

Candied Yams

Dinner Rolls/Croissants

Dessert Bar:

Pineapple Upside Down Cake, 

Crump Cake, Pecan Pie,

Cherry Cheese Cream Cake Swirl 

Granny Smith Apple Pie, 

Sweet Potato Pie,

Sweet Tea

Coffee



Honey Glazed Turkey in Dressing

Pineapple Upside Down cake

 

Cherry Cheese Cream Pie, Apple Pies, and Sweet Potato Pies

Guest: Clayton, Anna, Lynette, Damen, Gerald Jr, Alpha, Heidi, and Host Levelle

Sunday Dinner at Babette's November 21, 2010

Try this Glazed Salmon and Pasta Salad if you want a real treat for a Sunday dinner. I had the leftovers on Monday, and the pasta salad was even better the day after for lunch.

Ingredients

1/2 cup olive oil
1/3 cup Smucker's Apricot Simply fruit Spreadable

2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel
4 (6 ounces) salmon fillets

Directions

1. In a small bowl, combine the oil and butter, Smuckers Apricot Simply fruit Spreadable, garlic and almonds; set aside half of the mixture for serving. Before starting baking, coat pan with nonstick cooking spray. Bake salmon, uncovered, over medium heat for 6-8 minutes on each side or until fish flakes easily with a fork, basting frequently with Smuckers Apricot Simply fruit Spreadable mixture. Broil until crisp, remove from oven and serve with Asian Pasta Salad.
Ingredients


1 package of pasta (your choice)
1 cup blanched slivered almonds
1 cup dried cranberries
1/2 cup butter, melted
Medium tomatoes
1 red onion, chopped
3/4 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup green onions
1/2  cup broccoli
2 tablespoons soy sauce

Directions

1.In a medium saucepan over low heat boil noodles, almonds, and dried cranberries with melted butter or margarine. Once boiled take off heat, drain and cool.

2. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.

3.In a large bowl , combine  chopped green onions, red peppers, broccoli. Add the noodle and soy sauce mixture. Toss to coat. Serve.

The Power of Chicken Soup

It is flu season in Chicago, and across the U.S. so I thought I'd repost this blog post.

....Chicken soup is love made visible, it's power may lie in letting a sick person know that matter to someone who cares enough to make them something nourishing and comfortable with their own hands. Soul stirring chicken soup, is Jewish penicillin, from Adeena Sussman who wrote the text for "The Power of Chicken Soup" from Martha Stewart Living.

Chicken soup contains an amino acid chemically similar to those in a drug used for bronchitis and respiratory infections. Betacarotene, potassium, and calcium, as well as antioxidants associated with improved health. Soup is a great way to liquid back into your system."

Basic Chicken Soup

Everyone has a personal spin on the recipe here is mines:  Chicken, 8 cups of water, the chicken is cooked until it is stewed and falling from the bones, skim foam, add salt. Reduce heat and simmer partially covered for 30 minutes. Remove breasts and set aside. Add carrots simmer particle covered for another 40 minutes. Remove remaining chicken, discard back and wings crosswise 1/4 inches thinly sliced to make 1-cup, 3- medium onions, 4-garlic cloves,  2-celery stalks sliced crosswise are added to the pot. All Soup can be refrigerated up to 3 days or frozen up to 3 months.

Thanksgiving Dinner- What's Your Plan

The holidays are here already, what are your plans for dinner? Take lots of pictures, set the table, decorate your place, this year share your special dinner with your blogging buddies. What was the funniest story that happened during the day? What is your family's tradition? Going to the movies, watching sports, raking leaves, or just crashing out due to the "I-tish"

Guest Artist Una from Scotland 2008- Set the table with lots of candles, and decorations.

SUNNIN LEBANESE CAFE

Sunday dinners take on all kinds of traditions, lately, mines are going out to dinner with friends. I am on the road traveling for the holidays Sunday dinner will be shared with family, and friends that I am meeting for the first time, and those that I have known for a lifetime.

I had a wonderful surprise dinner at Sunnin, a Lebanese Cafe in Long Beach, with my cousin Cece Antoinette, and her friend from the Temple, Lorenzo.




Tree in the Parking Lot of the Buddhist Temple

MENU

We started the evening with a Jallab, Lebanese Beer, and a palette of appetizers were summoned to the table, we ended the evening with, Baklawa, Mint Tea, and Lebanese Coffee.

CeCe Antionette, Alpha, and Varee- Cousins in Los Angeles 2010

Cousin Varee treated us to an afternoon lunch, all you can eat buffet. We caught up with what the family is doing, where we all are in life, hugged each other, until the next time.

SUNDAY DINNER AT SUSAN'S - BUTTER SQUASH SOUP

Sunday dinner at Susan's was great, I looked so forward to this get-to-gather with girlfriends of the "Urban Explores." Loreal, Claire, Susan, and me. We get together and talk about politics, clothes, shoes, latest shops, boyfriends, guy friends, lovers, you get my drift.  We usually begin the evening with appetizers. Loreal found these perfect pink candles from Wool's worth 10 cents, now these were really vintage. We exchanged gifts, my birthday was on the 4th, and hers is on the 20th.

Tonight we started the evening with an assortment of appetizers:

Cream Cheese, Salmon, Fruit Spread Pear, and Chiles, on Gourmet Crackers.

Loreal, bought Goat Cheese, and a Green Olive Spread

Wines

Chardonnay and Trader Joe's Red wine

Main Course:

Susan's Butter Squash Soup served with French Bread

Dessert:

Claire's Double Chocolate Cake

Loreal's Gingerbread

-----------------------------------------------------------
"Butternut Squash Soup II"
Entered by: pegs kitchen
Squash, sweet potato, celery, and onion cook up quickly into a thick, delicious soup.
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Yields: 4 servings

INGREDIENTS:
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 small sweet potato, chopped (about 1/4 cup)
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and small (pinch) of curry powder to taste

DIRECTIONS:

Put the whole squash in the microwave for about 4 minutes on high to make it easier to peel and split. Cut squash in half, clean out seeds, put cut side down in microwave pan with a small amount of water and microwave for 15 minutes on high. Cut into cubes. Melt the butter in a large pot, and cook the onion and celery until the onion is transparent. Add cubed squash and chopped sweet potato. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 30 minutes, or until all vegetables are tender. Remove some of the vegetables and set aside.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in veggies that were set aside and any remaining stock to attain desired consistency. Season with salt and curry powder to taste.



FOOTNOTES:
I did not use celery, but included a chopped carrot, and also an apple. I used two sweet potatoes, one butternut squash, one apple, one white onion, and sauteed curry powder with the onion, apple and carrot.

I like to also add a dash of Tony Cachere's seasoning to soups to give them a little kick. This is a delicate flavored soup so only add a dash