Friday, January 23, 2015

Crunch Time

Crunch time.
Big time.
Fight time.
Work time.
Go time.


No time to sleep.

Thursday, January 22, 2015

All Aglow

Bear with us. We've been slacking on our blog posts. Zach and I have both been buried under work. I have some really tight deadlines coming up soon, so all my time and energy has been devoted to researching, reading, and writing.



Today I spent some time in the library with my face set aglow by this old school microfiche machine. The strange smell, the whirring sound, the wacky crank. They all gave me a strange sense of excitement. And for the briefest of moments, my stress melted away and I was actually happy to be working ...

Sunday, January 18, 2015

Recipe of the Week: Yogurt-Crusted Cauliflower (or, Roasted Zombie Brains)

 I ate half a zombie brain for lunch today, and it was good.



Nah. No zombies were hurt in the production of lunch. I simply roasted a whole head of purple cauliflower that I smothered in yogurt and spices. It was yummy, and if you're looking for something easy to make for lunch or as a side, here's the recipe.

Ingredients
1 large cauliflower, cleaned and trimmed
1 cup plain Greek yogurt
1 lime, juiced
1 tbsp Harissa spice
1 tbsp cumin
1 tbsp garlic powder
2 tsp paprika
1/2 tsp turmeric
salt  and pepper, to taste

Directions
Preheat oven to 400F. Line a cookie sheet with aluminium foil and set aside.
In a small bowl, combine yogurt, lime juice, and spices. Mix well.
Spread the spice mixture all over the cauliflower.
Set cauliflower on baking sheet.
Roast for 40 minutes, or until yogurt is crusty on top.

Friday, January 16, 2015

from the studio: 1.16.15


i've been working through a new project this week.  after reorganizing our bookshelf, i realized that there is something interesting about flipping through the images in an art book, that does not translate the same as flipping through images on instagram.  i spent as much time flipping through the pages as i spent reorganizing the stacks.  that inspired me to want to make books.  so i'm dipping my toes into the punk pond of the 'zine, and producing a limited edition collection of prints, poems, and philosophies.  here's a few pictures from my sketchbook and studio to give you a hint as to the subject matter.  stay tuned for the finished product!

how does the smart phone effect the ego/self paradigm?
cell phone.  that's some thick irony.
a few notes in my sketchbook about the selfie-driven identity crisis
a poem and a few more notes on distraction.
updated classic.  narcissus taking a selfie...after caravaggio.  always a favorite painting, and subject matter.  the story of narcissus is great and when you put a smart phone into the equation is has ripple effects into the understanding of identity and vanity.
a bunch of images i made to be stickers, but many will apply to this zine as well.

Wednesday, January 14, 2015

Meta-portrait

A photo posted by Zach Medler (@zmedceramics) on


Sunday, January 11, 2015

Recipe of the Week: Southwestern Stuffed Peppers (Smothered in Cheese and Tomato Sauce)


Last fall, we got into the habit of making stuffed peppers for dinner. Our friend Kathleen had been gifting us with these gorgeous sweet red peppers, and stuffing them with rice, meat, and beans, then smothering the peppers in tomato sauce topped with bubbly melty cheese, quickly became our favorite way to eat them. But it is winter, and the only peppers we have in the house are the ones we had chopped up and froze. In a pinch, I settled for some store-bought poblano peppers.


This recipe for Southwestern stuffed peppers is fairly flexible. In fact, I've never made it the same way twice, and you definitely don't have to do it the way I did (this time)! Feel free to substitute some of the pepper filling with what you have at home. Try it with chorizo sausage or ground lamb or use some other kinds of cheese or beans! For this round of stuffed peppers, I went the Southwestern route.

Ingredients
6 poblano peppers
1 lb of ground beef
2 cloves garlic
1 cup of brown rice, cooked
1 cup of sweet corn
2 cups of beans (I used black beans)
4 cups of grated Chipotle Jack cheese
4 cups of tomato sauce
fresh parsley, chopped (optional)
salt and pepper, to taste

spice mix: in a small bowl, combine the following spices and set aside
1/2 tbsp chili powder
1/4 tbsp ground coriander
1/2 tbsp paprika
1 tsp black pepper
1/2 tsp ground cumin
1/2 tsp crushed red pepper
1/2 tbsp dried oregano

Directions
Preheat oven to 425F.
Cut the tops of peppers and remove seeds.
Prepare sauce by combining 4 cups of tomato sauce with 2 tbsp of spice mix. Let this simmer while you work on the stuffing.
In a skillet, cook garlic until fragrant, then add beef and cook through.
In a large bowl, combine rice, beans, corn, and beef, and 1 tbsp of spice mix.


Add 1 cup of grated cheese to rice mixture; stir well to combine.
When peppers are stuffed, ladle some tomato sauce on the bottom of a 9x13 baking dish. Add peppers to the tomato sauce, then bake for 25 minutes.

Remove from oven, gently flip peppers, cover with remaining grated cheese, and bake for another 10-15 minutes until cheese is melted.


Serve hot!


Saturday, January 10, 2015

The Homemade Sauerkraut Experiment

We received the book Fermented Vegetables by Kirsten and Christopher Shockey for Christmas last year, and Zach's first experiment was sauerkraut. We've tried to make sauerkraut in the past but never succeeded in yielding anything close to tasty. They were always too salty or too funky. We didn't want to risk kidney failure or die from ingesting mold, so those batches of failed sauerkraut always ended up in the garbage disposal.

One of the best part of Shockey's recipe, is that it allows you to make fermented vegetables in small batches. Other great things? You add ingredients, like salt, to taste. You don't need any fancy equipment or containers either. A simple mason jar would do. Since our local grocery store sells cabbage for $0.39 a head, we decided it was worth trying to make some sauerkraut again.

First things first ... thinly slice your head of cabbage.


Then add some salt, and work the cabbage until brine develops.


Pack cabbage tightly in a mason jar so there is no air pockets.


We used some water in a ziplock bag to weigh the cabbage down.


A week later, we conducted a taste test. And ...


it was perfect! So we ate some, and packed the rest back into the jar for storage in the refrigerator.


And just like that, our first kitchen experiment for the year is declared a success!

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