Collage - Home

Another collage in a series of Home collages.  This one is created from a vintage sewing pattern, paint and papers.  I used some rusty hardware and an old decorative button.  Again, an odd assortment of letters to spell out the simple word, HOME.  The quote is from one of my favorite poets:

Dwell in possibility.

-Emily Dickinson

So, why am I making all of these collages?  I guess I am not really sure.  It might be some sort of compulsive behavior.  I have oodles of materials.  I am lucky enough to have a designated space.  But, I have not been to art school.  I am not an artist.  I do not show in a gallery or sell at a boutique.  And, for most of these collages, the only people who have even seen these are you (and there aren't many of you, dear reader) and my husband.  So, what in the world am I doing with these?!?  It is a question I keep asking myself. 
I find that if I let the materials sit, if I don't go into the studio, I feel antsy.  I get ideas about what to make, I need put them together.  So I do. 
What am I doing, however?  I guess I dwell in possibility.  I dwell in the possibility that I may someday be able to show them somewhere.  Maybe sell on-line.  or at a coffee house.  I consider the possibility that I may give one as a gift to a friend.  I need courage to make these leaps.  I need to consider myself an artist.  I consider the possibility that I will refine my craft and make them better and more interesting....
Until then, I make more.  I wait for courage.  I dwell in possibility.

Menu for Book Club

I love cooking.  I also love planning.  So, the natural marriage of these two is menu planning. I love planning menus.
Strange. 
Perhaps.
A little thought into a menu can go a long way towards making your night as a host(ess) and your guest's night in your home so much more comfortable and relaxed.

This week, I am hosting book club.  We have been together for three years.  There are seven of us.  Things to keep in mind as I plan the evening.  Our standard is that the hostess makes appetizers and a dessert, while the rest of the group brings wine.  Usually the appetizers are on the substantial side, we're not talking a bowl of Cheetos for these ladies.  Sometimes, if the book merits, there is a full blown dinner in the works.  My Life in France, Hindi Bindi Club, and Heat resulted in fabulous and elaborate dinners. 

This month we read Comfort Food, by Kate Jacobs.  We'd read another of Jacob's books before, Friday Night Knitting Club.  That one had recipes included.  This one, the book about food, does not.  We do not have a "Book Club Rule" that states the food has to match the book.  In most cases it does not.  In most cases it would be too difficult. 
Tonight, however, I want comfort food.  Perhaps it's our sub-zero weather.  Perhaps it's that cozy feeling that comes with curling up to read a good chick lit book.  To plan the menu, I started thinking of my favorite comfort foods.  Warm soup, hot dips, gooey fruity desserts.

I recently received two Barefoot Contessa Cookbooks.  I absolutely love them.  And since the main character of Comfort Food, Gus, reminds me of Ina Garten, I turned to these books to search for recipes for my menu.  In her cookbooks, Garten offers sage advice for planning and hosting.  Choose items you can make ahead of time.  Make things that will appeal to all your guests.  Keep it simple and good.  She is a wise woman.
For a soup, I chose Roasted Winter Vegetable Soup.  It's a thick, rich looking soup, without a drop of cream, so it's on the lighter side, right?  To balance the sweetness that will be in the soup, I chose a crisp salad with sharp flavors, Endive with Stilton and Walnuts.  Rounding out the meal, I am making Rosemary Polenta Triangles.  I want to start and finish the meal with something warm.  Let's start with the tried and true Hot Artichoke Dip (add some chopped spinach to make it different). And for a finale, this Caramel Pear Cake looks divine.

The Menu:

Hot Artichoke and Spinach Dip

2 kinds of cheese

Crackers

Olives

Roasted Winter Vegetable Soup with Homemade Brioche Croutons

Winter Greens Salad with Stilton and Walnuts

Rosemary Polenta Triangles

Caramel Pear Cake with Homemade Spiced Whipped Cream

What I learned in my reading and planning:

• keep it simple. (I am showing HUGE restraint in only making one appetizer - I tend to follow the "more is better" motto.)
• make as much as you can ahead of time.
• use flavors that appeal to a lot of people.
• cook with what's in season.
• choose flavors that complement the others. 
• also incorporate a culinary variety - salty, sweet, creamy, smooth, crunchy, acidic, spicy.
• repeat flavors to create harmony in the menu.  But don't go overboard.  (I added some rosemary to the croutons to echo the rosemary in the polenta, but I am not also making rosemary artichoke dip, rosemary squash soup and rosemary pear cake.)

I am breaking one big rule:  don't try out new recipes on a special event.  I have four new recipes on board for tonight.  But, who better to try out something new, than your girlfriends?  I will let you know how it goes.