Tag Archives: Vincent Van Gogh

Window Sill Garden

I bought a rosemary plant at the farmers market last month; considering my luck with growing rosemary (NONE) I also bought some really beautiful stems. She said put them in water and they’d root.I bought more then I needed….the price was right.

I used what I wanted, put the stems in a jar with water….Now they have beautiful roots and smell great every time I brush by them. Not quite ready to bloom, but anything that grows in the dead of winter is encouraging.

The plant?

It’s not dead ….yet.

I have a nice terra cotta pot…time to try chives?

Van Gogh, you inspire me!

van-gogh-flowerpot-with-chives-january-february-1887-oil-on-canvas-31-9-x-22-cm-van-gogh-museum-amsterdam

Van Gogh, Flowerpot with Chives, January-February 1887. Oil on canvas, 31.9 x 22 cm. Van Gogh Museum, Amsterdam.

2 Comments

Filed under Influencers, winter

Onions….

van-gogh-still-life-with-a-plate-of-onions-january-1889-oil-on-canvas-50-x-64-cm-kroller-muller-museum-otterlo

Van Gogh, Still Life with a Plate of Onions, January 1889. Oil on canvas, 50 x 64 cm. Kröller-Müller Museum, Otterlo.

 

Leave a comment

Filed under Uncategorized

Lust for Life

If you’ve been paying the least little bit of attention, you might have noticed I’m quite taken by the work of Vincent Van Gogh

Lust-for-Life-Vincent_van_Gogh_-_Self-Portrait_-_Google_Art_Project_454045-1887

Self portrait 1887

I’m also very fond of Kirk Douglas….

kd-favorite

That’s no whale of tale, I swear on my tattoo….20,000 Leagues Under the Sea

SOOOOOO

Kirk Douglas AS Vincent Van Gogh….

total fave

lust for life08-kirk-douglas

Lust for Life

I also loved the book

 

lust for ife pb

I posted Van Gogh’s Potatoes recently…and then I found a celebrity recipe site – really, there IS such a thing – and there was Kirk Douglas with a potato recipe.

Kirk Douglas’ Nutmeg Mashed Potatoes

4 large potatoes
1/4 cup butter
2 teaspoons ground nutmeg, or to taste
2 teaspoons salt, or to taste
1/2 cup sour cream

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender and split open, about 20 minutes. Drain and return potatoes to pot.

Mash potatoes with butter, nutmeg, and salt using a potato masher until well incorporated; stir in sour cream and whip until mashed potatoes are creamy.

Classic Celebrity Recipes

Leave a comment

Filed under Recipe, Uncategorized

See Poem

Renoir – 1879 Seascape

The hurricane is a statement and not a watch or a warning,  but the wind is gusty, the sky is grey and there are whitecaps in the harbor…Yep, it’s still Summer, but it wants to be Fall in New England.

On a related note….

New York Times Book Review. August 28, 2016. On Poetry/ David Orr.

“In Loath with the Lyric” p. 16. Review of Ben Lerner’s The Hatred of Poetry.

        “Let’s forget the distance between my isolated archipelago and your bustling, workaday neighborhood, and let me tell you about how, where I sit, the ocean seems suspended above the rounded gray and blue-gray stones, how I have seen it over and over, the same sea, the same, slightly, indifferently swinging above the stones, and about how, if you should dip your hand in, your wrist would ache immediately, your bones would begin to ache and your hand would burn as if the water were a transmutation of fire that feeds on stones and burns with a dark gray flame.”

Gauguin-seascape-in-Brittany

Gauguin – Seascape in Brittany

In the article, there’s a reference  to William McGonagall The Tay Bridge Disaster

Blue-and-Silver--TrouvilleWhistler

Whistler – Blue and Silver Trouville

 

Van_Gogh_-_Fischerboote_bei_Saintes-Maries1

Van Gogh

Seascape at Saintes-Maries (Fishing Boats at Sea), 1888, Pushkin Museum, Moscow, Russia

Leave a comment

Filed under Summer

Van Gogh’s Potatoes

There it was in the magazine – FoodNetwork? Rachael Ray? It was July…..this July, just a month ago.

Van Gogh

painted four

still lifes of

Potatoes

He only painted one

STARRY NIGHT

9th-wonder

This is part of the Potato Promo

SOOOOOOO….

In this Potato Salad season of the year,

I give you Vincent Van Gogh

ON POTATOES

800px-Van_Gogh_-_Stillleben_mit_Kohlköpfen,_Kartoffelkorb_und_BlätternBaskets of Potatoes, 1885, Van Gogh Museum, Amsterdam

Van Gogh – Still Life with Potatoes, 1885, Rijksmuseum Amsterdam

Vincent van Gogh, Baskets of potatoes, March-April 1885.

Vincent van Gogh, Baskets of potatoes, March-April 1885.

800px-Van_Gogh_-_Stillleben_mit_Karoffelkorb Baskets of Potatoes, 1885, Van Gogh Museum, Amsterdam

Van Gogh Still Life with Basket of Potatoes 1885, Rijksmuseum Amsterdam

Still Life with an Earthen Bowl and Potatoes c.1886 Rotterdam Musuem Boi.

Still Life with Earthen Bowl 1886 Rotterdam Boi

vangogh stillife potatoyellow bowl Rijkmueums 1888

Van Gogh Potatoes in Yellow Bowl 1888 Rijksmuseum

and of course…..

Van_Gogh_Digger_(1882)

Van Gogh, Digger 1882

Van Gogh Potato peeler NY met

Van Gogh Potato Peeler 1885 NY Met

Van-willem-vincent-gogh-die-kartoffelesser-03850

Van Gogh The Potato Eaters 1885 Rijksmuseum

And if you’re not Van Goghed out,

Van Gogh The Life

By Steven Naifeh and Gregory White Smith

 

3 Comments

Filed under Perception ways

Happy Birthday Roses!

for Rose Marie

also known as Sally Rogers

Rose-Marie-8

… my favorite on the Dick Van Dyke Show.

I loved that she was funny and sharp and quick and witty, and proudly, and without explanation wore her  little hair bow like angel kisses on her temple.

Sally Rogers always seemed to have a real life going on, somewhere out of camera range, not a just a TV set life.

emmys - 3

Rose Marie has three Emmys for the Dick Van Dyke Show

Even when the Dick Van Dyke Show ended, Rose Marie kept popping up – guest spot here, another there, Hollywood Squares, mother of the Monkees…

But I knew nothing about her.

I always wondered why she didn’t have a last name…..Hey, Marie is my middle name….

There was the whole child star thing…a little before my time

Her career began in 1929

rosemariebring bacon3

Radio Digest 1930

rose marie babyvit-94-baby-rose-marie-mike

But she wasn’t in the gossip pages or even in People magazine all that very much.

rosemariefinal book cover without copyright

She wrote a book

At least that I noticed.

But it’s her birthday  today and…. she’s 93 and still kicking.

Miss Rose Marie official sites

She is also famous for her spaghetti sauce.

Rosemarie sauce to doris day july2016

Rose Marie recently whipped up a batch for her friend Doris Day from her Facebook page

 

August is just a saucy kind of month this year

Directly from her website:

Rose Marie’s Spaghetti Sauce

  • One pound of ground round

  • One-half pound of ground pork

  • One-half pound of ground veal

  • Three eggs

  • Salt and peper to taste

  • Three colves of garlic (chopped fine)

  • Three-fourths cup of Italian cheese (Romano)

  • Three-fourths cup flavored bread crumbs

  • Two tablespoons chopped parsley

  • About three-fourths cup water

  • Olive oil

  • Two cloves garlic

  • Three to four pieces medium size country spareribs

  • Eight to nine Italian sausage links

  • Three large cans Italian tomatoes (no puree)

  • Three cans Del Monte tomato sauce

  • Two large cans of water (use Italian tomato can for measure)

  • Salt and pepper to taste

  • One-fourth cup oregano

  • One-fourth cup chopped parsley

  • One-eight cup chopped sweet basil

  • Use ingredients in order listed.
    Mix ground meats, eggs, salt and pepper to taste, three cloves of finely chopped garlic, Romano, bread crumbs and parsley in one bowl. Dampen with water, using enough to keep mixture fairly moist. mix with hands, but do not handle too much. Put aside.
    Cover bottom of large sauce pan with olive oil. Chop the two cloves of gralic and brown. Remove garlic.
    Brown spareribs and sausage until fairly well cooked; remove from saucepan.
    Make meatballs with two full tablespoons of meat mixture for each. Brown in olive oil; remove from saucepan.
    Put Italian tomatoes in blender and process until pureed. Put tomatoes in the saucepan containing the olive oil. Add the tomato sauce, the two cans of water, salt and pepper, oregano, parsley and sweet basil. Bring to boil; reduce heat to low. Put in the meatballs, sausage and spareribs which have been cooked. Let cook for three to four hours over low heat, stirring frequently. Keep tasting for salt and pepper need. If sauce gets too thick use water to thin it out.

Roses_-_Vincent_van_Gogh

Vincent Van Gogh – Roses  -1890 – National Gallery, Washington D.C.

 

4 Comments

Filed under Birthday, Recipe, The 1960"s, TV shows

Bunny, blushing bunny

2006AR0188-01

Embroidered Rabbit. England, 17th century c. 1625 V&A

This little blush colored  bunny ( a detail from an embroidered jacket) made me think of another sort of Blushing Bunny….

Bunny, Miss and Thumper

Miss Bunny and Thumper…from Bambi – but not this blushing bunny

This Blushing Bunny:

blushing bunny LAtimes

From “Worldly Blushing Bunny”  by Charles Perry Jan. 3. 2007 LA Times

One that is Welsh Rabbit ( or rarebit) with a can of tomato soup added

Campbells_Soup_Cans_MOMA

Campbell’s made soup good food; Andy Warhol made soup cans good art

Rabbits go back to Hannah Glasse

Glasse - First catch

A modern edition of The Art of Cookery is titled ” First Catch Your Hare.” Very appropriate for the first Welsh rabbit recipe to be there, too! Even though we all know that hares and rabbits aren’t the same thing…

and then are one or two more, the way there is never ONE rabbit….

18th century ‘Rabbit’ Recipes

1747

To make a Scotch rabbit,toast the bread very nicely on both sides, butter it, cut a slice of cheese about as big as the bread, toast it on both sides, and lay it on the bread.

-1747. Hannah Glasse. The Art of Cookery Made Plain & Easy. Prospect Books ed. p.95

 To make a Welch rabbit, toast the bread on both sides, then toast the cheese on one side, lay it on the toast, and with a hot iron brown the other side. You may rub it over with mustard.

-1747. Hannah Glasse. The Art of Cookery Made Plain & Easy. Prospect Books ed. p.95

To make an English rabbit,  toast the bread brown on both sides, lay it in a plate before the fire, pour a glass of red wine over it, and let it soak the wine up. Then cut some cheese very thin and lay it very thick over the bread, put it in a tin oven before the fire, and it will be toasted and browned presently. Serve it away hot.

-1747. Hannah Glasse. The Art of Cookery Made Plain & Easy. Prospect Books ed. p.95

Or do it thus. Toast the bread and soak it in the wine, set it before the fire, rub butter over the bottom of a plate, lay the cheese on, pour in two or three spoonfuls of white wine, cover it with another plate, set it over a chafing-dish of hot coals for two or three minutes, then stir it till it is done and well mixed. You may stir in a little mustard; when it is enough lay it on the bread, just brown it with a hot shovel.

-1747. Hannah Glasse. The Art of Cookery Made Plain & Easy. Prospect Books ed. p.95

The 1740’s

Scotch Rabbit

Toast a bit of bread on both sides then lay it on a plate before the fire. Pour a glass of red wine over it, and let it soak the wine up, then cut some cheese very thin and lay it thick over the bread and put it in a tin oven before the fire and it will be toasted and browned presently….You may stir in a little mustard.”

—   Scottish manuscript, cookbook of Moffat family.

  • The Thirteen Colonies Cook Book, p. 238

 1753          

To make a Scotch Rabbit.

Toast a Piece of Bread on both Sides, butter it, cut a Slice of Cheese about as big as the Bread, toast it on both sides, and lay it on the Bread.

-1753. The Lady’s Companion. London. p. 264-5.(foodtimeline)

 

To make a Welch Rabbit.

Toast the Bread on both Sides, then Toast the Cheese on one Side, lay on the Toast, and with a hot iron brown the other Side. You may rub it over with Mustard.

-1753. The Lady’s Companion. London. p. 264-5.

To make a Portugal Rabbit.

Toast a Slice of Bread brown on both Sides, then lay it in a Plate before the Fire, pour a Glass of red Wine over it, and let it soak the Wine up; then cut some Cheese very thin, and lay it very thick over the Bread; put it in a Tin Oven before the Fire, and it will be toasted and brown’d presently. Serve it away hot with Sugar over it, and Wine poured over.

-1753. The Lady’s Companion. London. p. 264-5.

Or do it thus.

Toast the Bread and soak it in the Wine, set it before the Fire, cut your Cheese in very thin Slices, rub Butter over the Bottom of a Plate, lay the Cheese on, pour in two or three Spoonfuls of White Wine, cover it with another Plate, set it over a Chafing-dish of hot Coals for two or three Minutes, then stir it till done, and well mixed. You may stir in a little Mustard; when it is enough lay it on the Bread, just brown with a hot Shovel. Serve it away hot.

– 1753. The Lady’s Companion. London. p. 264-5

An Italian Rabbit.

Toast a Slice of Bread, butter it, put upon it a Slice of Cheese the Length of your Bread, Let that be toasted; then put upon the Cheese some Mustard and Pepper, then Parsley minced, and upon the whole some Anchovies, in Pieces, very thick, to serve away.

-1753. The Lady’s Companion. London. p. 264-5

The Welsh are not alone in this! Scotch, English as well as Italian and Portuguese. This is one well traveled rabbit.

rabbit italian c1460

Italian rabbit 15th century

Sooooo

when do rabbits become rarebits?

1852

No. 164. How to Make a Welsh Rarebit.

First, make a round of hot toast, butter it and cover it with thin slices of cheese; put it before the fire until the cheese is melted, then season with mustard, pepper, and salt, and eat the rarebit while hot.

 

  • Francatelle, Charles. A Plain Cookery Book. p. 78.

But that’s not the end of rabbits – rarebits and rabbits continue together through the centuries

1858

Welsh rabbit.

Welsh rabbit is made by melting cheese and adding wine and other seasonings.

  • Miss Beecher’s Domestic Receipt Book. p. 206.

I haven’t been able to fill in the 100 year gap between The Lady’s Companion and Miss Beecher (who is Catherine Beecher, Harriot Beecher Stowe’s sister), but this already became more obsessive/compulsive then it began.

In the 2oth century, English Monkey, Yorkshire Buck, Scotch Rarebit, Cheese Muff, The Mackie, Oyster Rarebit, Midnight Rabbit and of course, Blushing Bunny.

Welsh Rarebit

6 servings

Melt in the top of a double boiler over simmering water:

1 tablespoon butter

Stir in and heat until warm:

1 cup beer, ale, milk, or cream

Gradually, stir in:

4 cups shredded sharp Cheddar or Colby (1 pound)

Cook, stirring constantly with a fork, until the cheese is melted. Stir in:

1 egg, beaten

    1 teaspoon Worcestershire sauce

    1 teaspoon salt

    ½ teaspoon sweet paprika

    ¼ teaspoon dry mustard

    (¼ teaspoon curry powder)

    Pinch of ground red pepper

Cook, stirring, stirring, until slightly thickened, about 1 minute.

Serve at once on top of

12 slices white, rye, or other bread of your choice, toasted, or 18 crackers

 The Mackie

Prepare Welsh Rarebit, above, topping toasted slices of white bread with sliced tomatoes and crisp bacon before covering with cheese mixture.

Blushing Bunny

Prepare Welsh Rarebit, above, substituting tomato juice or canned condensed cream of tomato soup for the beer or the milk.

  • Rombauer, Irma S., Becker, Marion Rombauer and Ethan Becker. Joy of Cooking. Scribner: NY. p. 112.

 

joy of cooking 75th

and on the Rabbit/Rarebit debate, Joy of Cooking says this:

“Our correspondence is closed on the subject of rarebit versus rabbit. We stick to “rarebit” because “rabbit” already means something else. We can only answer the controversy with a story. A stranger trying to calm a small crying boy: “I wouldn’t cry like that if I were you.” Small boy: “You cry your way and I’ll cry mine.”

 

I realize that the history or recipes and food  isn’t quite the same as MY history with food and recipes, I’ve stared another blog  for the historical things. Foodways Pilgrim will continue as my journey with food. But for the historical inquiry, The Backstory of Welsh Rabbit (or Rarebit, as the case may be) or What Did They Serve at the First Thanksgiving sorts of questions/stories/cool background, that will now be at Plays with Fire.

Caravaggio_-_Cena_in_Emmaus 1601 National galleryLondon

Cena in Emmaus – 1601 –  Caravaggio at National Gallery, London

Caravaggio_supperat Emmaus Milan Brera Fine Arts Academy1606

Caravaggio, Supper at Emmaus (again)  this in 1606 and now in Milan at the Brera Fine Arts Academy .How has the food changed – and why?

   Plays With Fire

Van Goh rabbits in landscape

Vincent Van Gogh Landscape with Rabbits 1889

Leave a comment

Filed under 1990's, Books, Bread, Recipe, Wicked Wayback

Coffee time

It’s official  – this has been the darkest May on record. The least sun for this much May ever recorded.To think I was reading the weather news to escape the Election news…..A little more coffee seems in order.

Van Gogh, Coffeepot, Earthenware and Fruit, May 1888. Oil on canvas, 65 x 81 cm. Private collection.

Vincent Van Gogh – 1889 Nice coffee pot.

Cezanne 1890 woman w coffeepot

Cezanne also had time for a little coffee – 1890

Chardin coffeepot

Chardin – Glass of Water and a Coffeepot. This painting is at the Carnegie Museum of Art.c. 1761

Renoir coffee-pot

Renoir also had time for coffee

Toulousse Lautrec coffee-pot

Toulouse-LauTrec also had coffee time

Matissefruit-and-coffee-pot

Matisse had fruit with his coffee.

Pablo+Picasso+-+The+Blue+Coffee+Pot+(1944)+

Even Picasso had coffee.

HopperAutomat

Automat – Edward Hopper

coffee hopper

Coffee – another Edward Hopper

And Mercury is in Transit….just a little more shade on the sun…..

Mercury-transit-disk-plot-3

Leave a comment

Filed under Spring

International Carrot Day

Carrot Song

carrot foot

If you’re going to put your foot in your mouth…..

vangogh2carrots

Vincent Van Gogh

Now it just so happens that I like my carrots in sticks to pick up dip – or hummus if I want to appear virtuous or in soups or in cakes but almost never boiled and served as a side and never never frozen and unless maybe they’re for a cake….carrot cake with cream cheese frosting…mmmmm…..and there’s a carrot upside  down cake I’d like to try, perhaps in a savory version…..

And salads – I really like a carrot salad, because they can usually be made ahead and travel well and still taste good, if not better.

And because of my recent moves and the power of the  Internet it seems as if several of my go-to carrot salads of the past 20 years are more or less versions of the same carrot salad.

Which just proves that good is good.

It was a page from Vegetarian Times from February of 2004 that led me to the website that helped put 2 +2+ 2 more carrots altogether….

VegetarianTimesMagazineCover

This is NOT the correct cover for this story…but it is the official sample cover on the Wikipedia site

SOOO – Paula Wolfert in C0uscous and  Other Good Foods from Morocco (published back in 1973) had a several carrot salads : a spiced, a sweet and a grated.

PWcouscous and other good foods

out and about since 1973

and then the story in Vegetarian Times in 2004 in which  Crescent Dragonwagon mentions that the Moroccan Carrot Salad in The Passionate Vegetarian is a version from  the Paula Wolfert… and here I’ve been toggling between each of them, Lo these many years….here’s link to the CD (CD for Crescent Dragonwood) version of

Moroccan Carrot Salad  

CDPassionateVeg

I just LOVE this cover -click Deep Feast, to link with Crescent Dragonwagon’s website

And thus we celebrate yet another International Carrot Day…

carrotwinter1wolfaerts

This is Winter who should be gone by now….see you later Winter, much, MUCH later, bye-bye!

carrots, boy and girl

1 Comment

Filed under Books, Recipe, Spring

Hello, Spring!

On this day in 1888 Vincent Van Gogh painted Grass and Butterflies because  SOMETIMES in SOME PLACES,  April is Spring.

vangogh april31888GrassNbutterflies

Oh, Spring, you are a tease.

botticelli-primavera

Botticelli’s Primavera

 

Spring_-_Allegorie_des_Frühlings_-_17th_century

Boy, Spring – you fool!

Spring 17th c

Spring – where are YOU????

sprin 17th c_man_with_stag

This little 17th century Spring time scene sums up how I feel about snow in April – STUPID SPRING. Seriously, if you have a Stag by the back legs – LET GO. Holding on is stupid. VERY VERY INDEED

This is the Spring I’m waiting for…..

Ambrosius Bosschaert's 1606 oil on copper painting Flowers in a Glass

             Ambrosius Bosschaert’s 1606 oil on copper painting Flowers in a Glass

This is what it was like as I was looking out my window this morning, and will probably see more of tomorrow.My friend Mindy lives up and over the street from me, and she got it on film…

Don’t need to wait til tomorrow – it’s just started again…..

 

2 Comments

Filed under Spring, winter