Thursday, May 30, 2019

Alumni Reunion Art Exhibition Opening Reception May 31 2019

mad   bad   dangerous to know
mary a. nelen 2019
class of 1979
archival print
12' x 18"

Monday, May 27, 2019

Bobolink for a Chorister --

D. Gordon E. Robertson 

Some keep the Sabbath going to Church...

by Emily Dickinson

Some keep the Sabbath going to Church--
I keep it, staying at Home --
With a Bobolink for a Chorister --
And an orchard for a Dome --

Some keep the Sabbath in Surplice --
I, just wear my Wings --
And instead of tolling the Bell, for  Church.
Our little sexton -- sings.

God preaches, a noted Clergyman --
And the sermon is never long,
So instead of getting to Heaven, at last --
I'm going all, along.






Friday, May 17, 2019

Spring Recipe: Persian KuKu with Backyard Greens

photo: Aggie St. Germaine

RECIPE: KUKU, with backyard weeds

WHAT

·       
    1/2 cup plus 1 tablespoon extra-virgin olive oil
·       2 medium yellow onions, finely chopped
·       6 eggs
·       1 ½ teaspoons coarse sea salt
·       1 teaspoon ground black pepper
·       1 teaspoon baking powder
·       ½ teaspoon ground cinnamon
·       ½ teaspoon freshly ground nutmeg
·       ½ teaspoon ground cardamom
·       ½ teaspoon ground turmeric
·       ¼ teaspoon ground cumin
·       ½ teaspoon ground rose petal 

11 cup finely chopped wild onion green  
·       1 cup finely chopped garlic mustard
·       1 cup finely chopped fresh dill
·       ½ cup coarsely chopped walnuts
·       ½ cup finely dandelion leaf   
·       ½ cup finely chopped spring onions, white and green parts
·        Young garlic, 1/4 cup microplane or minced
·       1 tablespoon flour
·       1/3 cup asparagus tips

teaspoon maple syrup
·     ·  Yogurt, for serving  


HOW


Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to   20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.

Heat oven to 400 degrees.


In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal.  Add caramelized onions, all of the herbs, walnuts, dandelion leaves, spring onion, garlic and flour. Fold to combine.

Brush 12-inch skillet with 1/4 cup oil. Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and flip on to a plate.


Meanwhile, place the skillet used to cook the onion over medium heat to make sauce. Add remaining 1 tablespoon oil, maple syrup, asparagus tips and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 6 minutes. Top cooked kuku with sauce.  Cut into equal pieces and serve warm with lavash and yogurt.