HAPPY NEW YEAR ART & FOOD LOVERS AROUND THE WORLD!

A TOAST TO ALL THAT WAS GOOD ABOUT 2016

and

TO 2017 - A PROMISE YET TO BE FULFILLED!

LET'S ALL MAKE 2017

OUR BEST YEAR YET!

HAPPY NEW YEAR

Culture Lovers around the world.

Best Wishes!

Jack A. Atkinson

Editor & Publisher

FOOD

How about a New Year’s - New Age Meal for our New Age! 

The meal:
• Quinoa cooked in vegetable broth - seasoned to taste; 

• Wilted Kale, sliced Garlic & Pine Nuts cooked in walnut oil, salt and pepper; 

• Slyvia's black-eyed pea salad (see below); 

• Home-made Bread; 

• Iced Raspberry Tea; 

Dessert:

• Peeled and sliced Korean Pears. 

Then for the after meal, sitting room conversation, serve:
• Strong Black Coffee
• Dark Chocolate 

---------

Slyvia's 

Black-Eyed-Pea 

Salad

(first published on ABC News blog)

Sylvia Woods is perhaps New York's most famous soul food chef. In fact, she's been crowned the "queen of soul food," a cuisine that is not generally known for being low calorie.

The Zagat New York City restaurant survey said that the food at Wood's Harlem restaurant is tasty and comforting, but warned: "Don't tell your doctor what you ate."

That's all changed. Woods has joined forces with Splenda and concocted some delicious, yet light treats.

*Canned black-eyed peas and any brand hot sauce may be substituted for Sylvia's canned black-eyed peas and Sylvia's Hot Sauce. For that special flavor, look for Sylvia's canned black-eyed peas and Sylvia's Hot Sauce in your local market or order online.

Ingredients

1 1/2 cups Sylvia's canned black-eyed peas, drained*

3/4 cup green bell pepper, chopped

1/2 cup celery, chopped

1/2 cup red onion, chopped

1/4 cup onion, chopped

1/8 cup sugar (or 1/4 cup Splenda granular)

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 garlic clove, minced

1/4 cup vegetable oil

2 tablespoons cider vinegar

1/2 teaspoon Sylvia's Hot Sauce

Directions

Combine black-eyed peas, bell pepper, celery, red onion and onion in a large bowl; set aside.

Combine Sugar (or Splenda granular), salt, pepper, garlic, vegetable oil, vinegar and Sylvia's Hot Sauce; whisk until blended. Pour dressing over black-eyed pea mixture, tossing gently to coat. Cover and chill overnight.

(Source: ABC news - link - http://abcnews.go.com/GMA/recipe?id=7132729)

Until later,

Jack

ARTS&FOOD is an online magazine dedicated to providing artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in “The Joy of Art” and Culture. All Rights Reserved. All concepts, original art, text & photography, which are not otherwise credited, are copyright 2017 © Jack A. Atkinson, under all international, intellectual property and copyright laws. All gallery events', museum exhibitions', art fairs' or art festivals' photographs were taken with permission or provided by the event or gallery. All physical artworks are the intellectual property of the individual artists and © (copyright) individual artists, fabricators, respective owners or assignees. 

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