The other grower has planted Shiso. Shiso is a plant whose individual leaves are harvested for their unique flavor. Often added to Japanese and Asian dishes, Shiso is nearly impossible to get without camping out at the international grocery in St. Louis. If you have been to a sushi restaurant you have perhaps seen them used as a garnish. They have a somewhat citrusy flavor and are a part of the mint family. Usually, that means the stems are square as I expect these are too. I'll combine the shiso into a salad using buckwheat soba noodles. I haven't decided on every ingredient yet, but you can count on sesame oil, fresh mushrooms, green onions, peanuts, fresh banana peppers, lime, poached chicken ...
Behind the scenes on the expansion—we are progressing, if somewhat slowly. I have requests out to area suppliers for the equipment we'll be seeking.While there has been high interest in a few of my quilts, getting money in hand has been another story. I have been asked if quilts could be paid for over a number of months. I am willing to do so on a few. We need to get this plan in motion and being stable in the present is a prerequisite for expansion. In the next week or so I'll trade out a few of the currently exhibited pieces in order to showcase a few more. If you have an interest in one of the quilts, please take a few moments to talk with Jon. The exhibition in its current form will remain up until after the First Friday Art Walk in October. After that, the prices will return to their normal range and only a few will be displayed. I have also been asked about doing commissions. As we now have such a high caliber staff, I am more confident about having time to create new work. So if you are thinking this direction, let's talk.
I am truly looking forward to more time in my studio. I am extraordinarily grateful to my studio landlord for allowing me to retain my studio even while no work was happening. It has enabled me to keep my dream alive. Just being able to pop down for an hour without having to first dig stuff out and move things around really shortens the runway for a new project. I have a piece on the drawing board that will celebrate the local streams and fishes. It won't be quite as colorful in the jewel-tones as "Live Water" but I think it will be just as much fun to work on. What are your favorite local fishes? Crawfish? What plant life do you see in the stream beds? I look at the gravel bars and try to figure out how to depict them. Colors. Camouflage. Big fish, tiny fish. Swimming hole. Waterfalls. Light shining through the water. Hang on for the ride.
This week Jon Lumsden will play for us on Friday night. He plays a 7-string jazz guitar and most enjoys playing the Great American Songbook classics, as well as his own well-crafted tunes. As is usual for us, there is no cover charge, but your generous tips keep him in strings and motivation.
By the way, we'll have live music for the next few Friday nights, as well as the Renee Wood Big Band on Thursday night, Sept. 26th. The Friday night music lineup includes:
• Sept. 27th: Linda Stoffel & Dennis Crider (from Blackberry Winter)
• Oct. 4th: Bliss Hippy from the Rolla area
• Oct. 18th: Renee Wood Trio (with Tom Rowley on guitar)
Speaking of fish—trout! I'll make the seafood special this week using boneless whole rainbow trout. They will be coated with a layer of crushed almonds then baked and served with a Dijon mustard sauce. I'll team it up with a mixture of spinach, arugula, and mustard greens. We'll add in our new winter potatoes—red-skinned, mashed with peppadew peppers from South Africa and smoked gouda cheese. $15.99. I'd make a point of drinking a nice pinot grigio or chardonnay.
The Flavor Journey originates in Greece. I'll make a traditional Moussaka which is one of the most iconic Greek dishes. This is a casserole that starts with leg-of-lamb ground up, adds in eggplant, potatoes, bell peppers, onions all in a béchamel sauce (white cream) that is boosted with egg yolks, nutmeg and Greek yogurt. The whole shebang is layered and topped with a hefty layer of Parmesan and baked to perfection. This isn't low cal, but there are so many good veggies in it I think it balances out pretty well. We'll serve it with a Greek salad, spanikopita, and triangles of pita bread. $16.99. What a treat!
Lunches~~
Monday~ Greek salad sandwich~ made with hummus, cucumbers, red onion, roasted red peppers, feta, tomatoes, sprouts on ciabatta $6.99
Tuesday~ Shiso soba salad~ buckwheat soba noodles with sesame oil, fresh mushrooms, green onions, peanuts, fresh banana peppers, lime, poached chicken on a bed of chopped Romaine $7.99
Wednesday~Turkey Caesar sandwich~with side $.7.79
Thursday~ Grilled tilapia salad with arugula, Romaine, fresh mozzarella, heirloom Thessaloniki tomatoes, radish slices, micro-greens topped with a tilapia fillet and a curry vinaigrette. $7.79
Friday~ Reuben Sandwich~traditional corned beef, Swiss cheese, sauerkraut, Thousand Island dressing on rye bread. $7.99 with side.
Well, there you have it. I hope your week is glorious and provides you with the kinds of inspiration that make you glad to be alive and a part of this wonderful universe surrounding us. Take a moment to look a little closer. You'll be rewarded with greater understanding and awareness of your part in it all.
~~Susan
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