Kenton VisserDenver, CO, US
A graduate of the Savannah College of Art and Design (SCAD), I am working as a freelance illustrator. My book credits include a wordless picture book, Fish Odyssey, as well as Kenton Visser's Really Terrible Activity Book and Kenton Visser's Really Tiny, Really Terrible Activity Book. My work has included poster, book, culinary and web illustration and my art has appeared in numerous exhibitions across the United States. I run a blog, Super List Saturday and contribute to the Quick Draw Collective. Recurring subject matter in my work includes interior space, fish, toy blocks and rocket ships. When not drawing or painting, I enjoy biking and baking artisan bread. Raised in Champaign, Illinois, I currently live in Denver, Colorado.
Recipes By Kenton Visser
Staling, if you want to get technical (and I know you do, you have that lets-get-technical look in your eye) is a chemical process resulting in degelatinization of starches--it isn't caused by evaporation of moisture. So storing bread in an airtight container or refrigerating it doesn't prevent staling.
If you're looking for more ideas for how to use stale bread, I recommend finding recipes for bread pudding, baked eggs, bread crumbs, bruschetta, or panzanella--anything but throwing it out.
I know turkey tends to be the king at Thanksgiving and Christmas meals, but this ham loaf recipe has been a mainstay of my family's meals at Christmas, Thanksgiving and even Easter.
If you're imagining a typical meatloaf, think again. This dish combines ground ham and turkey for a rich, meaty flavor complimented by a sweet-and-sour currant and mustard glaze.
Sandwiches are my favorite thing to eat because they combine my two favorite foods: bread, and everything else. Sandwiches are a practical, portable dish open to improvisation. This recipe gives a broad overview and a few ideas to get you started.