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Edible Flower Challenge.
Anise Hyssop was named the 2019 Herb of the Year by the International Herb Association for excellence in all three categories: culinary, decorative and medicinal! I thought we should celebrate this designation with anise hyssop parfaits. Why are there three parfaits in this drawing? Breakfast, lunch, and dinner, of course!
After taking a semester of courses in multimodal communication a few years ago, I remained fairly confused about the concept....or at least a concrete definition of the term. At long last I think I have a solid example! This sketch (visual mode) was completely inspired by sound (auditory mode). The ear informing the eye....all in the name of food imagery. I feel like Newton, except I'm eating the apple.
So, what inspired this pepper jungle parrot habitat you ask? An episode of my fave podcast, The Splendid Table titled, Peppers, Onions & Butter (you had me at Peppers, Onions & Butter, legit).
The episode opens with host Francis Lam welcoming the listener into a room brought alive with teetering piles of French copper cookware, colourful macaws, a jungle of lush pepper plants. The visual achieved through sound with this episode transported me to an enchanted kitchen somewhere in New Jersey. I was driving when I first heard this description of Latin food scholar and chef Maricel Presilla’s cooking space (also the author of seminal cookbook on Latin cooking, Gran Cocina Latina: The Food of Latin America - if you don't have one, I highly recommend!). I pulled over, scribbled down some ideas in lip liner on a paper lunch bag that was (thankfully) in the passenger seat and peeled away, fervently inspired to sketch this rich, warm, beautifully described scene. Give the episode (#636) a listen, well worth it.
As a teenager I worked on an organic farm. We spent dewy summer mornings harvesting greens for the day's orders. The final job before we headed back to the packing shed was nasturtium flowers from the polytunnel, peppery-bright and steamy. 256, one for the top of each salad bag. Hurry up, don't loose count and watch out for the hairy caterpillars lurking under the leaves!
UPON HEARING THAT THE TOPIC WAS EDIBLE FLOWERS, MY MIND WAS IMMEDIATELY DRAWN TO DAVID KINCH'S BEAUTIFUL FLORAL DISHES. HE HAS BEEN AN INSPIRATION TO ME IN MY WORK, AND I ENJOY PARTICIPATING IN THE INTERSECTION OF ART AND TRULY EXCELLENT COOKING. ARTISTS AND CHEFS INSPIRE ONE ANOTHER THROUGHOUT THE AGES, AND THEIR COLLABORATIONS ARE BEAUTIFUL. THESE FLORAL DISHES ARE SO LOVELY, ONE CANNOT HELP BUT WANT TO DRAW THEM.
I drew this terrine a while back and wasn’t quite happy with the result.....outside of the lovely tie dye that can only come from the saturated colour of beets bleeding into something light. Here it’s beets and goat cheese compressed into a terrine....just a sultry deep amethyst and golden amber veining into delicate, lily white goat cheese. I added a sprinkle of edible pansies full and lush on either side and some cute critters that might frequent such a succulent scene. Now, I feel it’s more complete.
Similar to my last entry, this one is central to one of my absolute favourite things: the appetizer. A little nosh, a small nibble, a tiny palate tease before things really get started at a meal.....however, appetizers are often my go to and the stand out. Why? Because you can have small bites of a bunch of different things! Just like tapas, variety is the spice of life ;) And edible pansies? Well, they just add to the fun. Xx
While a hot pot full of flavored broth is kept simmering, raw ingredients are placed into the pot and are cooked in a manner similar to fondue (hot pots usually use a water-based soup, while fondues use melted cheese). Hot pots may be prepared and eaten either at home or in a restaurant. Since it is considered as a main dish, it can be enjoyed without other separate courses like rice or noodles. The cooked food is often eaten with a dipping sauce for additional flavoring.