“Why do you try to understand art? Do you try to understand the song of a bird?” – Pablo Picasso
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Our granddaughter was excited to play in the top orchestra at GTSYS summer camp. It was a wonderful experience for her… and great for us to hear this outstanding student orchestra! It has been unusual for us to experience bad air quality this summer, significantly influenced by smoke from Canadian wildfires. To escape to some good air last weekend I went to MIA (Minneapolis Institute of Art) and was delighted to discover a new artist… Mary Sully, a ‘Native Modern’. Her work includes a series of ‘portraits’, including the one above of Fred Astaire. Based on his dancing footprints, the ‘flowers’ in the middle section are created from the same dancing feet… it makes me smile and I have added it to my favorite stops!
RECIPE OF THE WEEK
Our son and his wife took us to Forepaugh’s for our anniversaries, and one of our favorite dishes was Beet Fonduta. It made me want to make a beet dish, and I found this beet caprese salad recipe at holisticfoodie.com, but roasted the beets first according to Roasted Beets at loveandlemons.com
BEET CAPRESE SALAD
- 1 bunch beets – trimmed individual beets wrapped in foil, drizzled with olive oil, sprinkled with kosher salt, and roasted in a 400 degree oven for 60 minutes or until soft, peeling off the skin after they cool
- Drizzle of virgin olive oil
- 1/4 teaspoon kosher salt
- Fresh mozzarella log, sliced
- 1/2 cup fresh basil, chiffonade
- 1/3 cup pistachio nuts
- Flaky sea salt and fresh black pepper
Slice the beets and alternate on a plate with fresh mozzarella slices. Add basil and pistachios on top and drizzle with olive oil. To with flaky salt and freshly cracked pepper.
