Showing posts with label isolataion. Show all posts
Showing posts with label isolataion. Show all posts

October 11, 2020

Corona Virus isolation ~ Day 209: Chrysanthemums & Asparagus

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Chrysanthemums, rack of lamb, mashed potatoes & asparagus
prepared by Tom White
photo by Styrous®
 
 
 
    

 
 
 

 
 
    
Chrysanthemums (/krɪˈsænθəməm/), sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae. They are native to East Asia and northeastern Europe. Most species originate from East Asia and the center of diversity is in China.
 
The name "chrysanthemum" is derived from the Ancient Greek: χρυσός chrysos (gold) and Ancient Greek: ἄνθεμον anthemon (flower).   
 
          
photo by Styrous®
 


Viewfinder links:            
                  
Corona Virus articles             
Styrous®       
Tom White             
            
               

      
      
Styrous® ~ Friday, August 21, 2020         




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August 1, 2020

Corona Virus isolation ~ Day 139: sobrants amb pimenton

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sobrants amb pimenton
prepared by Tom White
photos by Styrous®










 
              
            

Viewfinder links:            
                  
Corona Virus articles             
Styrous®       
Tom White             
            




  
      
Styrous® ~ Saturday, August 1, 2020         




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July 22, 2020

Corona Virus isolation ~ Day 129: waffles & Barack Obama

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waffle 
prepared by Tom White
photo by Styrous®


waffle       
blueberries       
crème fraîche       
bacon        


From Wikipedia:

Waffles: The word "waffle" first appears in the English language in 1725: "Waffles. Take flower, cream..." It is directly derived from the Dutch wafel, which itself derives from the Middle Dutch wafele. While the Middle Dutch wafele is first attested to at the end of the 13th century, it is preceded by the French walfre in 1185; both from Frankish wafla 'honeycomb' or 'cake'.                   
          
In ancient times the Greeks cooked flat cakes, called obelios, between hot metal plates. As they were spread throughout medieval Europe, the cake mix, a mixture of flour, water or milk, and often eggs, became known as wafers and were also cooked over an open fire between iron plates with long handles.     

Waffles are preceded, in the early Middle Ages, around the period of the 9th–10th centuries, with the simultaneous emergence of fer à hosties / hostieijzers (communion wafer irons) and moule à oublies (wafer irons). While the communion wafer irons typically depicted imagery of Jesus and his crucifixion, the moule à oublies featured more trivial Biblical scenes or simple, emblematic designs. The format of the iron itself was almost always round and considerably larger than those used for communion.      
    
The oublie was, in its basic form, composed only of grain flour and water – just as was the communion wafer. It took until the 11th century, as a product of The Crusades bringing new culinary ingredients to Western Europe, for flavorings such as orange blossom water to be added to the oublies; however, locally sourced honey and other flavorings may have already been in use before that time.         

Oublies, not formally named as such until ca. 1200, spread throughout northwestern continental Europe, eventually leading to the formation of the oublieurs guild in 1270. These oublieurs/obloyers were responsible for not only producing the oublies but also for a number of other contemporaneous and subsequent pâtisseries légères (light pastries), including the waffles that were soon to arise.   

Though some have speculated that waffle irons first appeared in the 13th–14th centuries, it was not until the 15th century that a true physical distinction between the oublie and the waffle began to evolve. It was also in this period that the waffle's classic grid motif appeared clearly in a French fer à oublie and a Belgian wafelijzer – albeit in a more shallowly engraved fashion – setting the stage for the more deeply gridded irons that were about to become commonplace throughout Belgium.  

By the 16th century, paintings by Joachim de Beuckelaer, Pieter Aertsen and Pieter Bruegel the Elder clearly depict the modern waffle form.      
    


   




 
German School - 1600





waffle maker in chair right of center in foreground


In 2008, Democratic presidential candidate Barack Obama kicked off a day of campaigning in Pennsylvania by dropping by a Scranton diner for a breakfast of waffles, sausage and orange juice. The Illinois senator brushed aside a question from one reporter on his reaction to former President Jimmy Carter’s description of a positive meeting with leaders of the Islamist Palestinian group Hamas. "“Why can’t I just eat my waffle?” Obama replied. The leftovers of the breakfast partially consumed by Obama were attracting bids of more than $10,000 on eBay until the auction came grinding to a halt when the seller retracted the item. (links below).                  


Barack Obama - 2008 
Glider's Diner, Scranton, Pa
             
              
            
    
Viewfinder links:            
            
Barack Obama    
Corona Virus articles             
Styrous®       
Tom White             
            
Net links:            
            
NY Daily News ~ Barack Obama just wants to eat his waffles in peace  
Reuters ~ ‘Why can’t I just eat my waffle?’            
Vanity Fair ~ Obama's $10,000 Waffle            
            



"Why can't I just eat my waffle?"
               ~ Barack Obama


  
      
Styrous® ~ Wednesday, July 22, 2020




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July 12, 2020

Corona Virus isolation ~ Day 119: liver 'n onions, cable cars, Moar's cafeteria & Benny Bufano

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grilled liver dinner 2020
 prepared by Tom White

       

grilled liver     
grilled onions      
buttered peas
mashed potatoes



I was asked what I wanted for dinner on this special day. After pondering for a while, a menu item from my childhood I hadn't thought of for decades popped into my mind: Liver and onions!  
    
When I was a kid my father would take me out to lunch! We would go to different places; one was the lunch counter at Woolworths, the "five-and-dime store" store on the corner of Powell and Market Street, which was an Owl Drug Store before that. There were actually two counters at Woolworths, one upstairs and one in the basement, both of them across from showcases filled with various merchandise.       


Woolworths lunch counter - ca 1950's
photographer unknown


I loved going there as before or after lunch I would watch the cable cars being turned around on the turntable on Powell Street in front; the conductors would do the turning but the public was welcome to join in. I did it quite a few times but the public was banned from joining in sometime in the seventies I think; fear of being sued. Too bad as it was great fun and a thrill to be a part of it especially when you're a kid.     
      
Chrome postcard published by H. S. Crocker Co. - ca 1950


But my very favorite place to have lunch was at Moar's Cafeteria, just a few steps away and across the street from Woolworths at 33 Powell Street. It was my favorite for two reasons; you could order a variety of individual dishes, like tapas I discovered forty years later in Spain (link below), cereal, pasta, vegetables, meats, desserts, etc. It was totally different from eating at home where the whole meal was set with no substitutions. My absolutely favorite items were beef liver with grilled onions, sweet peas and mashed potatoes. It was what I ordered almost every time I went. The second reason was the mosaic murals by Beniamino "Benny" Bufano in the cafeteria.  


Benny Bufano, mosaic murals - August 19, 1970 
Moar’s Cafeteria 
 Photo: Bill Young, San Francisco Chronicle


I could have spent the whole day looking at them while I let my lunch get cold but my father wouldn't let me; they were like no works of art I had ever seen and the detail on them was mesmerizing. By this time I was deep into archeology and was familiar with Ancient Roman art with its mosaic tradition, such as the Judgment of Paris from the Greek legend, made of marble, limestone and glass tesserae tiles in the Atrium House triclinium in Antioch (115–150 AD.). I was later to use this theme for one of my works in an exhibition (link below).     


Judgment of Paris, Roman mosaic - 115–150 AD


Bufano created the large murals for Moar's Cafeteria in 1950, however, they were removed in the 1970s for BART construction (what a huge mistake, the removal and BART).        


Benny Bufano, Moar’s Cafeteria - April 11, 1950 
Photo: Art Frisch, San Francisco Chronicle


Beniamino Bufano was born in San Fele, Italy, on October 15, 1890. He came to the United States in 1901 with his mother and 11 or 16 siblings; Bufano was quoted as saying that he was one of 15 children. The date of his birth is also uncertain.         

He studied at the Art Students League of New York during 1913–1915 with sculptors Herbert Adams, Paul Manship, and James Earle Fraser and assisted them with their work; he also assisted Gertrude Vanderbilt Whitney (Mrs. Harry Payne Whitney) at her home studio in Roslyn, New York in about 1913. The relationship ended abruptly as Bufano, charged with making maquettes from Mrs. Whitney's sketches, consistently altered them to his own design. After he ignored several requests to reproduce the sketches as they were, Mrs. Whitney lost patience and smashed Bufano's sculptures on the floor. He resigned on the spot.         

In the fall of 1914, Manship invited Bufano to work with Robert Treat Paine on a commission Manship had received for the 1915 Panama-Pacific International Exposition. Bufano rented a room in the Chinatown section of San Francisco, made some friends there, and became fascinated with Chinese art. He was given additional sculpture projects at the exposition, panels for the Arches of Triumph and a festoon over the main door of the Palace of Fine Arts.          

Shortly after the United States entered World War I in 1917, Bufano accidentally cut off half of his right index finger. He decided to mail the "trigger finger" to President Woodrow Wilson as a protest against the war. He allowed a legend to develop that he had intentionally severed the finger for this purpose.            

In 1917 he returned to California and rented a studio in Pasadena, where he sculpted portrait heads and took philosophy classes. But he decided San Francisco was where he most wanted to live, and it became his home base for the rest of his life. There is an excellent video of his work with just music, no dialogue (link below).           


Beniamino Bufano & sculptures- June 24, 1956
Photo: Gordon Peters, San Francisco Chroniclee


Beniamino Bufano taught at the California College of Arts & Crafts and continued to create art and to be seen as a colorful local character until his death from heart disease in 1970. In his will he disinherited his daughter Aloha M. Bufano-Jones (1918–1991) and did not mention his son Erskine Scott Bufano, leaving everything to an entity he and patron friends had established called the Bufano Society of the Arts. Erskine successfully contested the will and became the head of the society. Erskine died in 2010. Bufano is buried at Holy Cross Cemetery in Colma, California.      
                
         





Viewfinder links:               
     
Barcelona, España Journals        
Beniamino "Benny" Bufano         
Corona Virus articles            
Judgement of Paris         
Angel Morales         
Tom White           
         
Net links:         
   
California Art Research Archive ~ Beniamino BUFANO (1898-1970) 
Fog City Streets ~ Riding a Cable Car in San Francisco          
Hoodline.com ~ How Cable Cars Became An Exclusively San Francisco Treat 
SF Chronicle ~   
       Benny Bufano, a San Francisco sculptor who broke the mold    
       SF beloved cable cars return to streets after 10-day shutdown  
San Francisco Days ~ Cable Car Lines/Routes         
    
YouTube links:             

Antiques Road Show ~ Beniamino Bufano Bronzes, ca. 1960      
Bufano (1 min., 23 secs.)       
Bufano sculptures (just music NO talking)      
San Francisco's Cable Cars          
Powell and Market Cable Car Turnaround in San Francisco     
Market St. at Powell St. Cable Car Turn-around aerial view       
     
     
     
Liver 'n onions 'n Benny Bufano, 
what more could a boy ask for? 
     
     
     
Styrous® ~ Sunday, July 12, 2020         
     





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July 2, 2020

Corona Virus isolation ~ Day 109: chicken, spinach & Parmesan

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pasta dinner
 prepared by Tom White

       

chicken       
spinach      
pasta     
pesto
Parmesan cheese (grated)  

Tom White:
Instead of basil, spinach was used for this pesto.

toast pine nuts
cool then pulse or grind nuts with wilted spinach, fresh Italian parsley and garlic
add olive oil and process until it's begging for Parmesan 
dice grilled chicken breast then mix with "pesto" 
boil organic spaghetti to texture preference   
pour "pesto" and chicken over pasta 
grate Parmesan over all.  
Serve hot!   
 
Parmesan cheese

According to legend, Parmigiano-Reggiano was created during the Middle Ages in Bibbiano, in the province of Reggio Emilia and spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today. Some evidence suggests that the name was used for Parmesan cheese in Italy and France in the 17th-19th century.    
        
It was praised as early as 1348 in the writings of Boccaccio; and in his Decameron he writes:
'. . .  a mountain, all of grated Parmesan cheese', on which 'dwell folk that do nought else but make macaroni and ravioli, and boil them in capon's broth, and then throw them down to be scrambled for; and hard by flows a rivulet of Vernaccia, the best that ever was drunk, and never a drop of water therein.'      
During the Great Fire of London of 1666, Samuel Pepys buried his "Parmazan cheese, as well as his wine and some other things" to preserve them.  
         
In the memoirs of Giacomo Casanova, he remarked that the name "Parmesan" was a misnomer common throughout an "ungrateful" Europe in his time (mid-18th century), as the cheese was produced in the town of Lodi, Lombardy, not Parma. Though Casanova knew his table and claimed in his memoir to have been compiling a dictionary of cheeses (never completed), his comment has been taken to refer mistakenly to a grana cheese similar to "Parmigiano", Grana Padano, which is produced in the Lodi area.     
        
Parmigiano-Reggiano has been the target of organized crime in Italy, particularly the Mafia or Camorra, which ambush delivery trucks on the Autostrada A1 in northern Italy between Milan and Bologna, hijacking shipments. The cheese is ultimately sold in southern Italy. Between November 2013 and January 2015, an organized crime gang stole 2039 wheels of Parmigiano-Reggiano from warehouses in northern and central Italy.          
       

Parmigiano-Reggiano factory - 2005
photo: Sputnikcccp


pesto

Pesto originated in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil.       

It goes back as far as the Roman age. The ancient Romans used to eat a similar paste called moretum, which was made by crushing garlic, salt, cheese, herbs, olive oil and vinegar together. The use of this paste in the Roman cuisine is mentioned in the Appendix Vergiliana, an ancient collection of poems where the author dwells on the details about the preparation of moretum. During the Middle Ages, a popular sauce in the Genoan cuisine was agliata, which was basically a mash of garlic and walnuts, as garlic was a staple in Liguria; a name given to the region by the Ancient Greeks. The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in the mid-19th century, when gastronomist Giovanni Battista Ratto published his book La Cuciniera Genovese in 1863.      
       
              
         
Viewfinder links:         
   
Corona virus articles      
Corona virus food articles        
Tom White           
         
         
Che piatto divino!
      
          
Styrous® ~ Thursday, July 2, 2020         
     





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May 3, 2020

Corona Virus isolation ~ Day 49: bagel & egg

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bagel & egg
prepared & photographed by Styrous®




1 bagel (burned)  
1 egg fried (well, um . . .)
         
           
Viewfinder links:     
         
Corona Virus articles            
       
        
      

Leggo my egg, oh!
        

         
         
Styrous® ~ Saturday, May 2, 2020         
     


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March 23, 2020

Corona Virus isolation ~ Day 10: Corona beans

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photo by Styrous®








Rancho Gordo Corona beans label detail 
detail photo by Styrous®



        
Viewfinder links:     

Corona Virus articles     
Corona Virus in San Francisco           
        
CNN ~ Corona Virus in pictures
Livescience ~ How coronavirus breaks into human cells              
NPR ~ Life And Work Amid The Outbreak        
Science Daily ~ COVID-19 coronavirus epidemic has a natural origin
Washington Post ~ Iran: Satellite images show Tehran building vast burial pits     
      
                
         
Styrous® ~ Monday, March 23, 2020        




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