September 27, 2011

Opening Reception: Aya's Catering

Michael, the Curator, did an excellent job hanging our show. He managed to make a sensible, attractive display from our huge number of pieces.

It took two nights to hang them all, but the end result was very satisfying.

Aya's catering was a real highlight of the night. We know this because there was almost nothing left by the end of the night.

Orange Madeleines, fruit and sponge toffee with dark chocolate.

Sweet-and-salty shortbread, under the flowers.

The star of the line-up: home-made pork rillette, served with pickles and grainy mustard.

Potato chips dusted with herbs and spice, and a platter of watermelon cubes with goat cheese, black pepper and a balsamic reduction.

Babaghanouj, tadziki, flatbread, baguette, veggies, and mini cornbread muffins baked with a tomato slice.

September 17, 2011

Art Show at Kafka's

Kafka's Coffee & Tea was generous enough to let us hang our work on their walls for the next six weeks. The opening reception was on Friday, September 16th.
This show was all pieces from, or extrapolated from, our work in the last Thirty Days Project.

Tim Gerwing played music for most of the evening, much of it from his own Thirty Days Project work.
Our Thirty Days Project work can be seen on our blogs:

Next post: Aya's catering and photos of setting up the show.

September 4, 2011

Vancouver Figs

The two fig trees closest to our home in Vancouver never seem to close the deal; the fruit appears on schedule but stays hard, puny and green until it falls off sometime in the winter.
A friend has just moved to the west side and the tree in her new yard does not have that problem. In fact, its problems are due to an over-abundance of very ripe figs: bees, ants, and showers of sticky fig juice with every gentle breeze.

Luckily for us, she invited us to come and take as many as we could carry.

Fat figs, high atop the tree.

 Monkey will climb for figs.

 Fat, juicy and soft. With some apples for good measure.

 Quartered, with prosciutto, feta, black pepper and a little balsamic vinegar.

The salty feta and prosciutto are a perfect match for the honey-like, perfumed figs. A spectacular appetizer.

This article suggests why figs might not ripen. The reason seems to be a lack of water during hot, dry weather. Perhaps we'll go out to our nearby trees this evening with a bucket of water and see if we can't help the fruit along.
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