Storm King Art Center New York

Storm King Art Center is one of the world's leading sculpture parks located in upstate New York.

Its landscape of 500 acres of fields, meadows and woodlands is host to huge sculptures from renowned artists.

Zhang Huan was the sculptor on exhibit when I last visited. His work, as you can see starting from the top sculpture of the body hanging from the bell, is evocative.

 A view from the top of the grounds near the Museum Building.

 The art by its sheer immense scale is breathtaking

This is one of those special places in the world that I love to visit again and again. The permanent collection is beautiful and walking around the grounds is always a pleasure.
Enjoy!
Maria

America the Beautiful - Fort Bragg California

 Fort Bragg is a town on the Pacific Coast in Northern California.

 The cliff side path along the Pacific was filled with wildflowers

 The beautiful, wild sandy beach on the Pacific

 A town of artists with a lot of scenery

One of the best meals we had along our road trip was in Fort Bragg at a place called "The Restaurant." We had the most delicious food and the walls of the place were covered in oil paints by an artist named Palm. We were fortunate to meet the delightful owner/chef John and his lovely wife Susan. If you are ever in Fort Bragg don't miss this place.

Enjoy!
Maria

Cauliflower fritters

 

Fall is a great time for cauliflower. I like it drizzled with olive oil and roasted in the oven, But this dish of cauliflower fritters is my new favorite cauliflower recipe.

Cut up the cauliflower florets and arrange on a cookie sheet. Drizzle with olive oil and season with salt and pepper to taste.

Roast in a 400 degree preheated oven for about 30 minutes or until the florets are soft.

 Mash the cauliflower in a medium bowel.

Add minced onion, garlic, parsley, cumin, cinnamon(yes it really makes the recipe pop), turmeric, flour and eggs and some red pepper flakes.

Heat a skillet on high heat. Oil the pan lightly and drop large dollops of the batter onto the skillet. Cook for one and a half minutes per side.

Keep the cooked fritters on a plate in a warm oven while cooking the rest of the batter. It makes about 10 fritters.

Make a yogurt sauce with Greek yogurt, minced garlic and cucumber, dried mint and a drizzle of olive oil.

 A fresh salad rounds out the meal.

I served my fritters topped with a dollop of the yogurt sauce on top of each, and a side salad.

They were a hit with my hubby who said they were delicious and we(I) should make them again. Any leftovers can be reheated in a toaster oven the next day. Or they can be frozen for a later time.

Cauliflower Fritters: (adapted from Ottoleghi)

1 small cauliflower, about 3/4 pound, cut into little florets
5/8 cup all-purpose flour
3 tablespoons finely chopped parsley, plus whole leaves for garnish
1/2 onion, finely chopped
1 garlic clove, minced
3 extra large eggs, preferably organic
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 teaspoons salt
1/2 teaspoon freshly ground pepper
hot pepper flakes 

Cook the cauliflower by roasting it for 30 minutes at 400F with olive oil and salt and pepper. Mash it with a potato masher or a big fork and add in the rest of the ingredients. Mix together.

Heat a large skillet and wipe with vegetable oil.

Fry the fritters in batches. You can make them as big or as small as you like.

About a minute and 30 seconds on each side.

Blot on paper towels and serve topped with the yogurt sauce.

The leftovers freeze well to enjoy at a later time.

Enjoy!

Maria

Archangel at the Ringwood Library!

I am so excited today! My novel, Archangel, is at my local library, standing proudly on the shelf!

 It looks well worn from reader wear and tear, which I'm thrilled about.

 Andrea Calhoon, the Library Director posing next to my book.

I just had to take a picture of the book listing on the Library's computer system. This is such a great moment for me, it feels like all the brightest colors of fall are bursting out of me. 

Thank you to all the people who made this happen.
Enjoy!

Maria

Halloween

Boo!!

 Yes, I know Halloween has come and gone but I had to show you these fun pictures of Halloween decorations around town.

  Someone went into a lot of trouble to decorate

 Watch out for this guy

 I think he/she is harmless

 The totem pole is here because I just love it!

This blood red sunset sets the stage

Enjoy!

Maria

Butternut Squash and Caramelized Onion Galette

Fall is a season of vivid colors in nature, whether in the forest, the garden or, in vegetables. One of the most popular and colorful fall vegetables is the butternut squash. With it's meaty orange flesh it flavors and brightens many dishes. In Cyprus, at this time of year, cooks traditionally made turnovers with butternut squash, bulgur wheat, and raisins.

 

My cousin Anna, an amazing cook who turns out trays and trays of traditional Cypriot goodies, just posted photos of her squash turnovers that in Cyprus we call "kolokotes." I had a hankering for those pastries with their gooey, sweet and savory filling and their thin crust.

Alas, the Cyprus pastries were not to be, because I couldn't find bulgur wheat in any of my local shops. However, while perusing the SmittenKitchen food blog, I came upon this butternut squash dish that triggered my interest. The great thing was, I had most of the ingredients at hand.

 Peel and cube about 1.5lbs of butternut squash.

Place on a roasting pan lined with aluminum foil(easier cleanup), drizzle with olive oil and sprinkle with sea salt. Roast in a 375 degree preheated oven for 30 minutes, turning if needed. Let the squash cool.

 While the squash is baking, slice one large onion into thin half moons.

Drizzle a tablespoon of oil in a large saute pan and add onions. Cook onions for about 20 minutes over low heat. Midway through, add a pinch of sugar and a dash of salt. When the onions are done, add 1 teaspoon dried thyme leaves.You can substitute for sage(as the original recipe calls for), or rosemary, whatever you like or have on hand.

 Greek, dried, wild thyme flowers.

In a large bowl add the cooled roasted squash, the caramelized onions, 2-3 ounces(about a half cup)grated or shredded fontina or mozzarella cheese and toss gently.

Roll out a sheet of puff pastry on a parchment paper-lined cookie sheet. Place filling in the middle and fold over pastry edges to envelope the filling. Add some grated Parmesan cheese to the exposed filling.

Place pan in a 375 degree preheated oven and bake for about 30 minutes or until the pastry has browned well and the filling is bubbling.

 Remove the galette from the oven and let cool for 10 to 15 minutes.

Slice into it and dig in!

Stelios and I enjoyed it with a glass of Greek wine and a salad for a perfect fall evening meal.

 
Enjoy!

Maria