Sunday, October 25, 2020

Artnotes: A Bright Smile


Last Zinnias 2020  Laurie Fox Pessemier  acrylic/canvas  10.5 x 14"  27 x 35cm  425.00
I am making a Dijon and Mustard Beef Stew today.  It’s a dish I used to make many years ago, and on a cold and foggy morning, it seemed just right.   We’ll have a butternut squash soup starter, and gnocchi alongside.  Blair is making an apple and pear crumble for dessert from fruit in our yard.   We’re having three guests, all of whom wear masks and social distance.  Lea, the dog is coming, and although there are times both she and Harika, our dog, should wear muzzles, they’ll go naked today.  I’ll leave the back door to the dining room open to the outside.
Yellow Tree  Laurie Fox Pessemier  canvas panel  12 x 12"  30 x 30cm  450.00
We both got haircuts and teeth cleaning this week in anticipation of lockdowns.  Harika gets her teeth cleaned soon.  There’s a new, easier anesthesia for dogs, so I am not too worried.   We can all smile at one another… waiting to be able to get out to play.
Apricot Tree   Laurie Fox Pessemier  acrylic/canvas  14 x 10.5"  35 x 27cm  450.00
We made a foray to the cheese shop in Rosola this week.  It’s only about 20 minutes away and it’s purported to be the best Parmesan in the world (Parma’s just a little more than an hour from us).  Rosola is a beautiful setting outside of Zocca, and the caseificio is surrounded by grand Modenese cows.  These enormous white cows give a special fatty milk ideal for making cheese in the Parmigiana style.  Harika and I milled around outside, admiring the bovine contingent, because only one person at a time can go into the little store.
Yellow Tree  Laurie Fox Pessemier  canvas panel  12 x 12"  30 x 30cm  450.00
I’ve been in there many times.  Whenever we went to the USA we’d bring vacuum wrapped wedges of the cheese.  There are several types to chose from:  aged 12, 24 or 36 months.   The cheese has an almost nutty flavor, and crumbles delightfully.   The chef at Francescana mixes it with beef to give his hamburger the umami quality.   The older cheeses are perfect for eating by themselves, or with a drop or two of well aged basalmic vinegar on top.  I can hardly control myself as I write this!
Red and Yellow    Laurie Fox Pessemier  canvas panel  12 x 12"  30 x 30cm  450.00
Although I don’t really like fall as a season, I am happy to be able to use my stove again.  Buon Appetito!

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