well the day has arrived, or nearly. friday night i am having the opening reception for a show of my paintings @ crome architeture in marin county california. i've been working on this for a while now and it was not so easy shipping all the work across the country, but i am thrilled with the space and how it all came together so easily despite the distance. wish me luck tomorrow and check out the show if you find yourself in the bay area. natural states will be up november 7 2013 through january 7 2014. will post some photos from the opening next week. here's a link to my painting site www.gretchenkish.com and an announcement about the show from crome architecture http://goo.gl/YDEQCS i'm serving an assortment of crackers and small grapes on toothpicks that look like little grape kabobs, chocolate covered raisins, california pistachios, plus wine and sparkling water as refreshment, but that is the closest i've made it to cooking all week, takeout food is a great timesaver when you are working late every night.
Nov 7, 2013
Oct 23, 2013
what have i been up to? well a lot really. we sold the house and dispersed. my daughter has gone off to college, in the UK no less, and my son has gone off to school in massachusetts, we sold the big house and i have moved into a beautifully renovated barn, lovingly relocated from new hampshire. i am really excited about living in a barn, and the best part is the renovation was done prior to my arrival, and not by me this time, no construction this time. my gorgeous little gem of a kitchen is tiny but highly functional and i am cooking for a much smaller crowd.
it's been an adjustment, but i am rolling with it. my big brother was out for a visit from nyc yesterdayand took this photo while i roasted some acorn squash for lunch.
i have also been busy painting and creating a new website for my artwork. please check it out here if you get the chance. i am having a solo show in a couple of weeks out in marin county, california and have lots to do to get ready.
as always, i am still cooking and eating lots of great regular dishes and i am cooking a lot of roast vegetables. i have several posts shot and will be writing them up and posting soon. in the meantime enjoy the fall and of course apple season, one of the very best times of the year. crunch crunch yum. i'm enjoying 3 or 4 apples a day myself, mostly jonathans and macouns. mmm.
Jul 18, 2013
Jun 16, 2013
hi. i've been crazy busy moving and whatnot. but i am still eating and cooking. tonite we had salad nicoise and it was even better than i remembered. you might want to try this sometime soon. you can find the original post and recipe here. salad nicoise is both protein and vegetable rich, with great texture and tang.
i can't wait to show you the wonderful and kind of swanky renovated barn i am moving into across the street from the sound, it's just a couple of miles from where i am now, so not a huge move, more on that soon. and lest i forget, happy father's day to all the dad's out there. have a great day.
Apr 22, 2013
sea scallops are fun and easy to cook at home. it might seem daunting, like fancy restaurant fare, but they are really super fast, super easy, and super delicious. i served these with a side of baby bok choy, brocolini and steamed rice. best of all these sea scallops are a best choice on the Monterey Bay Aquarium Seafood Watch List.
sea scallopsserves 4
1 lb large sea scallops
2 TBSP minced cilantro stems
2 TBSP cilantro leaves
2 or 3 cloves garlic, smashed
2 TBSP olive oil
juice of 1/2 lemon or 1 lime
1 teaspoon of honey, drizzled on at the end
first, start your side dishes, rice works nicely here as it this recipe has asian roots, for the scallops, i am borrowing a technique from jamie oliver, place a stretch of parchment paper over a cutting board. lay the scallops out and score a criss cross pattern across the top of each scallop with a knife about 1/3 inch deep. salt liberally. drizzle with 1TBSP olive oil. sprinkle with minced cilantro stems and smashed garlic cloves. pull up the sides of the parchment to roll the scallops around a bit to combine the flavors. get your pan really hot on high heat. drizzle in more olive oil. place each scallop in the pan and shake slightly. slide the remaining cilantro and garlic into the pan. cook on high heat for about 3 minutes. turn scallops with tongs and cook for 2 minutes more or until just barely cooked through squeeze citrus over scallops then drizzle with honey. sprinkle with cilantro leaves. delicious and so easy. my kids love this although they are not usually scallop fans.
baby bok choy and brocoliniserves 4
1 bunch baby bok choy
1 bunch brocolini
1 tsp soy sauce
1 tspolive oil
clean and trim. set a medium pan of water to boil. slice the baby bok choy lengthwise into quarters. boil for 2-3 minutes. drain, set aside. boil brocolini in same pan for about 2-3 minutes. drain and place with the bok choy in a serving dish. drizzle with soy sauce, then olive oil. serve.