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Nothing takes me back to the earlier times than seeing the burros on the streets in San Miguel de Allende. This group of burros with their owner were delivering firewood (lena) door to door.
In the summer time, the burros are loaded down with burlap bags full of dirt and mulch for the garden. I can always tell when it is the burro man knocking at my door looking for a sale. It is load and never ending.
Talk about a well dressed milk man on his burro.
A successful day in town! After a bit of rest, they have to make their journey back to the countryside (el campo).
My good friend, Guadalupe who owns Penzi (an event planning business specializing in elegant and unique weddings) has her own burro named Benito. Benito graces the scene of most weddings in town with his decorated baskets filled with shot glasses and a bottle of tequila. If you can believe it, Benito has his own Facebook page!
On Calle Cuna de Allende, this burro is patiently waiting for his owner to make a sell so he can lighten his burden.
This little furry guy lives out at a ranch owned by a friend of mine outside of town. I just adore this sweet burro.
A sleepy burro. It must be siesta time! Then time to go home.
For the Mermaids and Margarita party, I wanted to make something refreshing and small enough that everyone would have one. For an easy, make ahead dessert (and a great presentation), I used my little Mexican glasses that are about 3 ounces each. I get so much use out of these glasses: perfect for ceviche, shots of gazpacho, serving baby carrots standing in a 1/2" of dip...
August of 1985 I was at Villa d'Este right on the shores of Lake Como. I bought Cooking Ideas from Villa d'Este written by Jean Govani Salvadore who ran the cooking school at the hotel. I have made the Zabaione Freddo (Cold Zabaione) several times but I had always served it in a margarita glass. Using the smaller glasses was just perfect, especially for a crowd.
ZABAIONE FREDDO
8 egg yolks
1 1/4 cups sugar
1 lemon peel
zest from half an orange
2 cups dry Marsala
1 cup dry white wine
3 cups heavy whipping cream
Blueberries and raspberries
In a double broiler whisk sugar and the egg yolks until frothy and creamy. Pour in the Marsala, the wine and the lemon peel and orange zest. Keep beating until you have a smooth consistency.
Remove from the heat and set pan in a bowl of ice to cool.
Whip the cream and gently fold into the egg / wine mixture.
Drop of few of the berries in the bottom of the glass, pour the mixture into the glasses and garnish with one berry on top.
Freeze.
To serve, let glasses sit at room temperature to slightly soften - about 10 minutes or more depending on the weather.
I was able to fill 24 of the small glasses. It is a perfect dessert to have on hand in the freezer!
Bon Appetit!
Recently I had my group of wonderful ladies from my Denver Athletic Club water aerobics over for our Fourth Annual Mermaids and Margarita party.
The evening could not have been nicer. I make all the food and of course, the margaritas.
We started with guacamole and chips and baked goat cheese with a roasted salsa seco.
Meet Lori, Esther, Annie, Melinda, Sylvia and Beth.
And our favorite instructor, Lizzy! She rocks.
Mary, Petra and Eddy.
I made my famous chorizo pork sliders served with a roasted poblano sauce. Jennifer always pitches in and helps. Along with the sliders I served an arugula and watermelon salad. So refreshing on a summer evening.
Esther and Anne enjoying a good laugh.
Melinda waiting for the special dessert to be served. I surprised the ladies with a frozen zabaione with fresh blueberries. It was an instant hit. See my next post for the recipe!
Next year I may have to do a sangria and tapas party. You just never know what I will come up with.
Happy Summer!
Recently the Denver Art Museum had a museum-wide exhibition and celebration of the newly expanded textile gallery. I particularly liked the Red, White and Bold: Masterpieces of Navajo Design (1840 - 1870) exhibit that is on the second level of the Hamilton Building.
I love the bold, geometric patterns and the primary colors of these Navajo weavings.
In the new gallery, you will find a variety of textiles from all over the world. The piece on the left is from Bhutan, early 1900. It is a Rain Clock which consists of a length of woven fabric that is often decorated. The travel cape on the right is from Japan, 1800's. Inspiration for this cape came from the those worn by the Christian missionaries who came to Japan in the early 1500's.
Titled Spring, this tapestry came from Poland and was woven during the World War II. With spring, the earth comes to life. Flowers are blooming, the fish are abundant in the streams and rivers and spring fever feed the lovers beneath the trees. The whole piece reminds me of a painting by Marc Chagall.
Not part of the Museum's collection, but I see many similarities of Chagall's painting, Birth, with the tapestry above. How appropriate that the titles Birth and Spring have similar meanings.
Both sides of this quilt from China (1990) is three dimensional. The front is a talisman to protect one from the toads, centipedes , spiders, scorpions and snakes.
The other side is geometric patchworks of pandas, bamboo , birds and dragons
I just love the colors of this Mantle (Llacota) from Bolivia (1700's). Woven on a back strap loom, it is an ancient piece worn by Aymara men. The striped pattern and colors used indicates it is from the Potosi region.
I have always been attracted to Ikats and this one is spectacular: Bukhara - 1800's. The warp was dyed for each specific color before the fabric was woven.
American artist, Chuck Close who is known for his oil paintings, spent four years working on his technique on how to transfer an image into a textile. He achieved this by using different colors silk yarns. when viewing the face from different angles, the face of Lucas Samaras disappears and then from another angle, his face appears.
Rain Has No Father? - El Anatsui living in Nigeria - 2008
The photo does not do this tapestry justice, it is huge. The artist created this tapestry with found bottle tops and copper wire. By flattening the bottle tops, he was able to create a work with so much movement without being rigid and hard.
The new textile gallery is located on the sixth floor of the north building. Along with all the textiles on display, there is a space designated to showcase the different techniques and instruments used in creating the various textiles; needle point, lace making, sewing, weaving, quilting, batik....
This case shows two copper batik Tjaps and some batik fabrics. The Tjaps are decorative stamps that are dipped in wax and then stamped on the fabric in a particular pattern. The wax on the fabric will then resist the dyes. I actually have one and they are pretty intricate.
Being an interior designer, I love textiles. Having had a loom, I can appreciate the textures and colors that go into making these textiles so incredible.
An afternoon at the Denver Art Museum is a perfect way to see this magnificent collection and also get out of the heat. Pick up a map and guide to find out where all the special exhibitions are in the museum. The show runs through September 22.
Yesterday was my parents 65th anniversary!
Back from their honeymoon. And even to this day they are inseparable!
We
had a wonderful celebration last night at the Capital Grill in downtown Denver on Larimar Square. It is such a great restaurant and the service
is outstanding. The table was decorated with red mylar hearts along with an Anniversary card from the restaurant for my parents. Andrew, our waiter, spoiled us rotten. He first brought us a glass of a delicious French champagne.
Our entrees were spectacular: fillet for me and my Mom, Len had generous portion of rack of lamb and my dad had a sea bass with pea shoots in a citrus sauce that was not only beautiful looking, it was perfectly cooked and the flavors were out of this world.
Then Andrew treated us each to a dessert. Creme Brulee with seasonal fruit, a chocolate flourless cake, cheesecake and an assortment of ice cream. You get the idea now that the whole dining experience was wonderful!
It was a beautiful evening! There was a three quarter moon peaking through the clouds.
We were waiting for the valet to come around with Len's car. Larimar Square was packed and this was only Wednesday evening. Just think what it is like on the weekend.
Before we knew it, hundreds of people on bikes exploded onto the scene. The Denver Cruiser Ride is a weekly bicycle ride on Wednesday nights in Denver. It was founded by Brad Evans in 2005 and the ride runs from May through September. Supposedly it attracts over tw0-thousand riders each week. Each week there is a theme and the riders meet in the Greek Amphitheater in Civic Center Park.
Crazy bikes of all kinds. The one above had a side car and was weaving all over the place.
What a great evening all around.
Happy 65th Anniversary Mom and Dad!
The Denver Art Museum recently acquired two striking cast bronze sculptures by Boulder artist, Gail Slatter Folwell.
Titled, "Tete-a-Tete". How appropriate! They certainly do look like they are deep into a private conversation and full of energy in the way they are posed.
The female figure looking out at the Clifford Still Museum and the blue sculpture by Joe Shapiro.
The male figure with his arms crossed...
I love how you can rotate the figures to any position you want and what an incredible back drop with the blue Colorado sky. The man and woman are really fully engaged in conversation.
She has turned her back to him. Obviously she is done talking.
The pair is located on the bridge that crosses 13th Avenue that connects the North building to the Hamilton building on the second floor. Check them out, they are fabulous.
Over the weekend we had another couple over for dinner and I came up with a new bruschetta and it was an instant hit. Our friends had to share the last bruschetta!
Easy to make!
Savory Bruschetta
Ciabatta bread, sliced about 1/4" or more thick
(I like to cut off some of the hard crust - easier to bite into)
Mascarpone (Italian double-cream cheese)
Fig spread
Proscuitto (thinly sliced)
Marcona Almonds, coursely chopped
Cut the bread into 2-bite size pieces. Y
ou may opt to toast the bread in the oven that has been brushed with a little olive oil.
Generously spread some Mascarpone on the bread, followed by a bit of the fig spread. Bunch up a slice of Proscuitto (I use half a slice) and set on top of the spreads. Finish with a generous pinch of the Marcona Almonds.
Special Notes:
I buy Dalmatia Fig Spread from Whole Foods. It can an also be found at many cheese shops and even some larger grocery stores.
Marcona almonds, the "Queen of Almonds," are imported from Spain. They
are shorter, rounder, softer, and sweeter than the California variety.
They are roasted in olive oil and then sprinkled with
sea salt, offering a delicious taste. They are pricey but well worth it.
I buy my Proscuitto at Costco, Proscuitto de Parma - Giuseppe Citterio SPA. It comes in a double pack, 12 slices per pack and each slice is separated by a waxy paper.
Bon Appetit!
