Thursday, October 16, 2014

"Road Trip" a Photo Essay by Jack A. Atkinson + FOOD: Grilled Veggies



ART

"ROAD TRIP"
A PHOTO ESSAY BY 
JACK A. ATKINSON

This is the first installment from a series of photographs titled "ROAD TRIP".

Enjoy these "first selects" taken during a segment of the drive through Colorado, New Mexico, Texas, Arkansas and Kansas. Almost all of the images were taken from inside the car, a couple were seen from the car, then taken while standing on solid ground.














































(Source: All photos were taken by Jack A. Atkinson © Copyright 2014 all rights reserved.)


FOOD
Grilled Veggies

Veggies can be the highlight of a casual or a formal dinner when marinaded and grilled to bring out their sweetness.



Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 4 teaspoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • Dash salt
  • 1 pound fresh asparagus, trimmed
  • 3 small carrots, cut in half lengthwise
  • 1 large sweet red pepper, cut into 1-inch strips
  • 1 medium yellow summer squash, cut into 1/2-inch slices
  • 1 medium red onion, cut into wedges
Directions
  • In a small bowl, whisk the first seven ingredients. 
  • Place 3 tablespoons marinade in a large resealable plastic bag. 
  • Add vegetables; seal bag and turn to coat. 
  • Marinate 1-1/2 hours at room temperature.
  • Transfer vegetables to a grilling grid; place grid on grill rack.
  • Grill vegetables, covered, over medium heat 8-12 minutes 
  • or until crisp-tender, turning occasionally.
  • Place vegetables on a large serving plate. Drizzle with remaining
  • marinade.

  • Serves 6
(Source: —Heidi Hall, North St. Paul, MN)

Lagniappe:

(Something given by way of good measure; something extra!)

WHY WE DO
WHAT WE DO?
A TED TALK BY TONY ROBBINS

We all have excuses or even reasons why things don't go our way, Tony Robbins addresses this concept in a TED talk, the 22 minute YouTube video is embedded below or go to this link
(https://www.youtube.com/watch?v=BwFOwyoH-3g

Resources we lack, so we don't succeed:
Lack of: Time, Money, Technology, Contacts, Experience, Financial Management, etc.

Resoucefulness we can use to Succeed:
With PASSION and ENTHUSIASUM show…
Creativity
Enjoyment of the Idea
Determination
Love/Caring
Curiosity
& Resolve
Act Boldly and always with Passion!



The video of the TED talk. 


For a transcript of this TED talk, go to the following link: http://www.ted.com/talks/tony_robbins_asks_why_we_do_what_we_do/transcript?language=en

(Source: TED talks -www.TED.com - used under their Creative Commons license )
Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.

Saturday, October 11, 2014

ART for Yogaphiles + FOOD: Shrimp & Veggie Stuffed Eggplant Slices

"Yoga Joe" demonstrates downward facing dog.


Brogamats "Doward Facing Log" yoga mat bag.


ART
BRoGAMATS:
Artworks for
Yoga Dudes 

(& Women)

BRoGAMATS, a company comprised of artistic yogaphiles, feels that yoga products are boring. So, they have turned their talents toward making yoga art.


Brogamats' molded toy soldier named "Yoga Joe" demonstrates yoga positions. ($25)

"Hot Pink Yoga Joes" also demonstrate yoga positions.

BRoGAMATS's Yoga Joe demonstrates various yoga positions below.




















"Quiver of Arrows" yoga mat bag. ($35)

"Quiver of Arrows" mat. (72" long, $69)
Given that men are taller, heavier and sweat more than women, the company decided to make a mat that was extra long, extra thick, and "grippy".


"Quiver of Arrows" yoga mat.



Brogamats' "Burrito" yoga mat bag. ($35)

Brogamats' "Lumberjack" yoga mat bag. ($35)

Brogamats' manly plaid lumberjack yoga mat bag.


"Yoga Joes" t-shirt. ($40)
All items shown are © BRoGAMATS, available through http://www.brogamats.com.


FOOD
Shrimp & Veggie
Stuffed Eggplant
Slices

Ingredients: 

1 cup Béchamel Sauce (recipe below)
2 medium eggplants
1 yellow onion, diced
1 green pepper, diced
1 tablespoon diced garlic
1/4 cup crushed croutons for breadcrumbs
1/2 cup shredded cheese (good quality Gouda)
Salt
Pepper
Cajun Seasoning
3/4 lb. of large shrimp, boiled, peeled and cut into 1/4 inch pieces

Directions:

Boil Shrimp with crab boil (until almost done) and set aside - peel and cut up. reserve 8 shrimp for presentation.

Prepare a cup of Béchamel Sauce.

Chop and sauté onion and green pepper until slightly browned and soft.

Slice 1 unpeeled eggplant into 1.25 inch rounds, (4 total)
brush with olive oil, sprinkle with salt and sauté in some butter until browned on both sides and soft inside.

Remove skin and chop all remaining eggplant into 3/4 inch pieces. 
In a large sauté pan, place cubed eggplant and add a good sprinkle of Cajun seasoning
Sauté in butter until soft. 

Add garlic half way through cooking.

Add sautéd onion and pepper, stir in thoroughly.

Add béchamel sauce and cheese and stir in thoroughly. 

TO PLATE:
Place the cooked rounds on a walled baking sheet/pan, place one whole shrimp and a mound of chopped shrimp on each round, then pile on the béchamel/eggplant mixture and some breadcrumbs on top.

Broil for a few seconds until breadcrumbs are starting to darken.

Plate up each eggplant round. Add a whole shrimp on top and sprinkle it with some paprika.

Garnish the plate:  fresh avocado, cherry tomatoes and diced onion.

Béchamel Sauce:

1/2 stick butter
4 tablespoons flour
3/4 cup of 2% milk
pinch of salt

In a heavy saucepan, over medium heat melt the butter and gradually add in the flour. Whisk constantly until mixture is incorporated but remains light in color. Slowly add in milk, whisking constantly until smooth and creamy. Add salt to taste, not too much.

Garnish:

1 ripe avocado - med. slices
12 cherry tomatoes - halved
reserved chopped onion 
vinaigrette dressing

Garnish the plate with slices of fresh avocado, halves of cherry tomatoes and a few diced pieces of raw onion sprinkled on top.

(Source: Cajun inspired original recipe from Atkinson Family Cookbook.)

Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.