Sunday, September 15, 2013
DRUNKIN GYPSY WOMEN!
What can I say? Yesterday, after a fun day at the market where I sell my work, some of my gypsy women friends returned to Woodloft (my home) with me to have dinner and a last swim of the year. One thing led to another, and before long, we were all drinking wine and creating gypsy hats and scarves. The more wine we drank, the wilder the hats and scarves became.
Kyle and Gene
Kyle slumps glass wine bottles and transforms them into amazing crudite dishes. They are great for olives, cheese and whatever else you might think of. I love the way this Italian wine bottle turned out.
Gene is our market photographer. He loves to dress up each Saturday. Usually he wears wild shirts and ties. I had purchased this Italian silk tie from a friend years ago. It is hard to believe that he painted each one of the faces onto pistachio nuts! Gene is a good sport. He wore the tie all day long, even though customers were making more remarks about the tie than his work!
Leigh Ann and Wayne
My chef friend Wayne decided to purchase a new top hat. I think it suits him well. He and Leigh Ann stopped by to say hello on thier way to explore a new restaurant in town.
Trish and Purple Gypsy Hat
Anna Weaves Intricate Beadwork Onto Her Hat
Val Examines Small Embellishment
Yours Truly-I Used A Beautiful Butterfly and Lots of Jangles On my Cloche Scarf
This noodle dish was one of the most flavorful dishes I have ever eaten. There are lots of ingredients but Anna says it goes together fast. Anna has generously given her recipe.
Indonesian Noodle Recipe
1 lb angel hair or oriental rice stick noodles, cooked until al dente, drained and cooled under cold running water
1 small bunch scallions, white bulb and green stalks, sliced
1/2 lb. snow peas, strings removed, blanched in boiling water for 30 seconds, rinsed under cold running water, and then cut lengthwise in half
1/2 (or more) red pepper, seededand cut into thin julienne strips
1/2 (or more) yellow pepper, seeded and cut into thin julienne strips
1 small can sliced water chestnuts, drained
1 small can sliced bamboo shoots, drained
1 jar pickled baby corn (I don't use them because I don't like them)
1/4 cup chopped parsley
1 lb. small shrimp, peeled, deveined and cooked just until opaque (I substituted a package of fake crabmeat, chopped, sauteed and cooled)
1/2 cup salted peanuts (or more to taste)
1/4 cup (or slightly less) TOASTED sesame oil (the Food Coop had it last time I looked)
1/2 cup soy sauce or more to taste
1 3/4 cups Hellman's mayonaise (more or less to taste)
Hot chile oil to taste
(all of these amounts can be altered to suit personal taste)
1. Place the drained pasta in a large mixing bowl. Add the julienned vegetables, the water chestnuts, bamboo shoots, baby corn, parsley, shrimp and peanuts. Toss to combine.
2. Whisk the sesame oil, soy sauce, and mayonnaise together in a small mixing bowl. Pour the dressing over the noodles and mix thoroughly with your hands to ensure that the salad is evenly coated. Season with drops of hot chile oil to taste.
Wayne's Last Meal Lasagna
My chef friend Wayne created this recipe called "Wayne's Last Meal Lasagna." He named it this because one guest mentioned that if she were on death row and had a choice of her last meal, it would be this fabulous lasagna. Unfortunately, it is difficult to make..here is the link for the recipe for those who are interested.
Finished Purple Gypsy hat-We Realize These Hats Were Just For Fun-No Great Craft Work Here!
Anna's Hat in Progress
Noone ever said that we artists are a normal bunch but you can be sure, we do have fun! Hope you enjoyed my silly post of life here at Gyspy Grove.