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My friends and I would always have picnics with each other during our last years of high school. It was always something affordable, balanced, and delicious. They are some of my favorite memories to look back on, so I decided to create a piece that we can all hold on to forever.
Quinoa is known as a protein power house super food! It cooks quickly, and pairs well with many meats, salmon, and veggies. Add a splash of balsamic for tang and richness. This recipe has become a favorite of our family and others, and it tastes great hot and cold, making it an ideal picnic food.
Locrio De Pollo, or Dominican Chicken and Rice, is a dish that my mother and her side of the family always make whenever people come to visit. Not only is it a staple for traditional Dominican families, especially during the holidays, but it's certainly a staple for us because when we see that huge metal pot on the stove that means family and full bellies. Even though I have it all the time, I still love it a much as the very first time my grandmother made it for me (but that's also because I can never get it exactly like hers so).
This illustration was created for Rebecca Bradley's (2019) Illustrating the Edible class at MICA.
Growing up in Bombay, India exposed me to a variety of street food and home cooked Indian delicacies, courtesy of my parents who are both fantastic cooks and loved to experiment. Here is my rendition of a South Indian street food favorite called Chicken Dosa (Indian Crepes stuffed with chicken filling) I hope you enjoy preparing this classic dish as much as I enjoyed creating it for my SCAD Illustration class!
#scadatlanta #chicken #dosa #indian #streetfood #scad
This Auld Reekie Recipe (Scots name for Cock-a-Leekie) pays homage to my dear dad, as it was his favourite soup, and to my Scottish ancestors. In Scotland this soup is traditionally served on Burns Night and in the ‘olden days’ an old cock rooster would have been used, but today chicken is more readily available. ‘Auld Reekie’ is also the nick name for Edinburgh, the capital of Scotland, and goes back to the days of the coal and wood fires that used to create a plume of reek (Scots word for smoke) over the old city and castle.