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New York, New York NEW YORK, NEW YORK DF 05. 01. 2020 NEW YORK, NEW YORK CARS WHOOSHING BY AND ACROSS LIKE BLOOD IN A RUNNER’S VEINS WHEELS TURNING AND HORNS BURSTING LIKE A MELODY FROM ROOSTERS WITH CANES POP. AND THERE’S A MAN FINGERING A CHAMPAGNE CORK HE IS A DIRTY HIPSTER AND A BOSS BUT THOSE THREE WOMEN HOLD THE REIGNS LOCK, THEM UP. THEY KNOW OF DORKS AND OF THEIR STAINS. BUT. THEIR OWN GLOSS IS OVER TEETH IN ALL SORTS OF PAINS THEY DO NOT FLOSS EVEN FROM PORK ON A FORK OH! AT THE TOP OF THE ROCK OF NEW YORK, NEW YORK

SWEET DOUGHS T'baftë mirë Adriatic Sea Cookies Yields 40 cookies Ingredients 1 cup Salted fresh butter, melted 3 tsp Vanilla extract ½ cup Confectioners’ sugar 1 tbsp Water or Rose water 2 cups All-purpose unbleached flour 2 cups Chopped walnuts ½ cup Confectioners’ sugar (for rolling) 1 tsp Rose petal powder Adriatic Sea Salt Directions In a large bowl, beat the melted butter with the vanilla extract with an electric eggbeater. Slowly, add ½ cup of confectioner’s sugar and beat until fluffy. Add water and beat again. Then add the flour and rose petal powder and continue to mix until the dough is formed. Finish molding the dough with your hands. When done, mold it into a big ball and wrap it with plastic paper. Let it rest in the refrigerator for an hour before shaping the cookies. In a large bowl, place the cool dough ball, add a couple of pinches of salt, and chopped walnuts. Mix the chopped walnuts well into the dough with your hands. Mold the dough in small balls with your hands and/or by using a spoon. Place the dough balls onto ungreased cookie sheets and bake for 10 minutes at 400 degrees Fahrenheit. Place the remaining ½ cup of confectioners’ sugar onto a large plate. Roll each cookie in sugar while they are still warm from the oven. Place them to cool on a wooden board. Gurabia Yields 24 servings Ingredients 2.5 cups Flour 1 Greek Yogurt 2.5 Eggs 1 cup Sugar 1 stick of Melted Butter 1 Tsp Baking Soda 1 Drop Vanilla Extract 1 Drop Almond Extract For Coating Before Baking 0.5 Egg 1 tbsp Melted Butter Directions In a large mixing bowl add all the ingredients and mix together until a dough is formed. The dough should not be sticky at the end so add more flour if needed. Chill dough in parchment paper for 30 minutes before handling. Using the extra melted butter, rub some over your hands before breaking the dough into 20 equal sized pieces and roll each piece into a ball. Before rolling each ball, rub melted butter over your hands each time. Place the balls of dough onto a greased / lined baking tray 2 inches apart. You will need to split the balls into two batches, cooking one batch at a time. Brush each ball with beaten egg and place in the oven at 325 °F for 20 minutes. The cookies will be a light golden color and slightly squishy in the middle. Place on a cooling rack to cool. Let the cookies cool completely on the baking sheet to prevent them from crumbling apart. English Toffee Yields 24 servings Ingredients 2 cups butter 2 cups sugar 1/4 tsp salt 2 cups semi-sweet chocolate chips 1 cup almonds or pecans, finely chopped Directions Combine the butter, sugar, and salt in a large heavy saucepan. Cook over medium heat and allow the mixture to come to a steady boil, stirring constantly. When it turns a dark amber color or reaches 290 degrees with a candy thermometer, it is done. You can also drop a small bit of the mixture into ice cold water, and if the drop turns hard and brittle it is done. Carefully pour the mixture into a foil-lined baking sheet. Let harden for a minute or two, then sprinkle on the chocolate chips. Let them melt on top for a minute, then spread the chocolate evenly with a knife. Sprinkle on the chopped nuts and press down slightly on the nuts. Let the English toffee candy cool and harden, then break into pieces. Store in an airtight container. Dawn's Torta Barozzi Servings: 4 From my friend Dawn Dawl Servings: 4 1 ounce hazelnuts or almonds, blanched if possible 2.5 ounces dark chocolate, broken into pieces 2 ounces semisweet chocolate, broken into pieces 4.5 tablespoons unsalted butter, cut into chunks 2 eggs ½ cup (scant) of sugar ½ tablespoon rum 1/8 teaspoon salt 1 teaspoon finely ground coffee Whipped cream Preheat the oven to 350°F. Toast the nuts until nicely browned and fragrant, about 6 to 7 minutes. If necessary, remove the skins while still warm. Chop and set aside to cool. Line an 8- or 9-inch springform pan with parchment. Melt the butter and chocolate together in a double boiler over gently simmering water; set aside to cool slightly. Separate the eggs, putting the yolks into a mixer bowl and the whites into a large glass mixing bowl. Beat the yolks with sugar until thick and creamy. Add the rum, salt and coffee at low speed. Stir in the chopped nuts. Add the melted chocolate-butter mixture and stir again. With the hand mixer, beat the egg whites until stiff. Gently fold whites into the chocolate mixture and pour into the lined pan. Bake for 25 minutes. Let cool on a rack for 20 minutes and then carefully remove from pan (it’s fragile). Cool completely before serving. To serve, cut into slices and top with sweetened whipped cream. Sara's Plum Crumble This crumble is shallow and top-heavy: a jammy layer of tart plums blanketed by a lumpy crust that can aptly be compared to a giant snickerdoodle cookie, warm with cinnamon. The plums are simply halved, pitted, and tossed with spices and a little flour and sugar. The dough is streusel-like—flour, sugar, baking powder, salt, and a beaten egg—just pinched apart and scattered over the fruit. Its glorious cookie-cake texture comes from the final step: Before the pan goes into the oven, you'll pour melted butter all over the top. The butter binds clumps of dough to gether, so that they form a craggy crust that's got fluff and crisp, lightness and density. 2 tablespoons brown sugar 1 1/2 tablespoons plus 1 cup unbleached flour, divided 1/2 teaspoon cinnamon, divided 1/4 teaspoon ground ginger 10 to 12 Italian prune plums, halved and pitted 1/4 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extra (optional) 3/4 cup granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 egg, well beaten 1/2 cup unsalted butter, melted Heat the oven to 375° F. In a small bowl, mix the brown sugar, 1 1/2 tablespoons of flour, 1/4 teaspoon of cinnamon, and the ground ginger. Add the plum halves and gently toss to combine. Arrange, cut side up, in a 9-inch pie plate set on a baking sheet (to catch leaks!). In another small bowl, combine the granulated su gar, baking powder, remaining 1 cup flour, remaining 1/4 teaspoon cinnamon, the vanilla bean powder (if using), and the salt. Stir in the egg and the vanilla extract (if using). Use your hands to squeeze and mix thoroughly to form soft clumps and bits. Scatter pinches of the dough evenly over the plums. Pour the butter evenly over the topping and bake for 30 to 35 minutes, until the top is browned and the plums tender. Serve warm or at room temperature, with ice cream, crème fraîche, mascarpone, yogurt, or whipped cream. Stilton Scones with Cranberries 6 tbsp (3/4 stick) unsalted butter at room temp, plus more for greasing 2 ½ cup all-purpose flour ¼ cup sugar, plus more to coat 4 tsp baking powder ½ tsp fine sea salt 2/3 cup whole milk 1 large egg 2 tbs dried cranberries 6 oz Stilton blue cheese, broken into large chunks (about 1 1/3 cups) Position a rack in the middle of the oven and preheat the oven to 400F. Grease a sheet pan with a little butter. In a large bowl, whish together the flour, sugar, baking powder, and salt until well combined and lump free. Add the butter and use your fingertips to rub it into the dry ingredients until the butter is fully incorporated. The mixture should have the consistency of a coarse cornmeal. Add the milk, egg, and cranberries and mix with a wooden spoon or silicone spatula until the dough comes together. Gently fold in the blue cheese chunks until just incorporated (you want those chunks to remain intact, not break down into smaller crumbs). The dough will be fairly wet. Using a tablespoon, take a heaping scoop of the dough (about 2 inches in diameter) and place it on the prepared sheet pan. Repeat with the rest of the dough, spacing the scoops 1 inch apart. (The dough spreads as it bakes, so if your pan isn’t big enough to space out the scones, you will need to use two.) Sprinkle with sugar sprinkles. Bake for 5 minutes, then rotate the pan and bake for 5 more minutes. They’re done when they’re golden, with some browned bumps on the uneven surface. Bake for 2-6 minutes more, as needed. Remove the pan from the oven and transfer the scones into a wire rack. (Some of the melted cheese will have escaped and gotten crispy on your baking sheet – that’s the cook’s treat to nibble on!) Enjoy warm or at room temp. Michele's Snickerdo odle Cookies Texture: airy, crunchy yet soft Serving size: 36 cookies Fun fact: My friend, neighbor, and grange part ner in crime Michele shared this recipe at game night, over at our mutual friend’s, neighbor, and grange partner in crime Michelle. Michele is even keeled, kind, smart and always can be counted on to be the voice of reason. Michelle and I, on the other hand, are known to lose all common sense around any type of animal. Ingredients 1 ½ cups white sugar 1 cup softened butter 2 eggs 2 ¾ cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon salt Coating: 2 tablespoons white sugar 2 teaspoons ground cinnamon Directions Preheat oven to 400F. Line a baking sheet with parchment paper or lightly grease with butter. Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Mix flour, cream of tartar, baking soda, and salt in a separate bowl then stir into creamed butter mixture until dough holds together. Mix 2 tablespoons of white sugar and cinnamon together in a different bowl. Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet. Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before moving them over to a wire rack. When removing them from the over, they may look doughy still. That’s okay. By allowing them to continue to cook on the cookie sheet out of the oven prevents hard cookies. Once completely cooled, store cookies in a plastic container or plastic bag with a piece or two of bread to keep cookies soft. Tony's Strawberry spoon cake Ingredients ½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing. 5 oz/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup) 2/3 cup/150 grams packed light brown sugar ½ cup/120 milliliters whole milk, at roo m temp ½ tsp kosher salt 1 cup/130 grams all-purpose flour 1 tsp baking powder ½ tsp of vanilla extract Vanilla ice cream for serving Directions Heat oven to 350 degrees and grease an 8 inch square or round baking dish with butter. Set aside. Using your hands or the back of a fork mash the berries to release their juices, and stir in 1/3 cup of the brown sugar. Set aside. In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk, and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter to the greased baking dish, and spread evenly into corners. Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20-25 mins, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3-5 mins before spooning into bowls. Serve warm with vanilla ice cream. Lavender mini cupcakes Ingredients 1 cup of cornstarch 2/3 can of condensed milk 1/2 cup of melted butter (1 stick) 1 egg 1 tbsp vanilla powder 1 tsp of dried lavender Directions In a bowl, mix all together and pour dough into your preferred mold but I have great success with two mini cupcake trays. If you opt for mini cupcake, fill almost to the top. Bake in 400F for 8-10 mins. ProTip: wet paper towel with butter and coat each mold. Then to get the mini cupcakes out, gently push them from side to side between your thumb and pointer finger until they loosen and you can pull out. Blood Orange Rosemary Cookies Yield: 24 cookies Ingredients For the cookies: 2 cups of all purpose flour 1 ½ teaspoons baking powder 1 teaspoon of ground cinnamon ¼ teaspoon of salt 1 cup granulated sugar Zest of 3 blood oranges (¼ cup) 2-3 teaspoons finely chopped fresh rosemary ½ cup EVOO 1 large egg, room temperature ¼ cup buttermilk, room temperature For the glaze: 1 ½ cups confectioners’ sugar 1 tablespoon lemon juice Zest from ½ blood orange (optional) 1-3 tablespoons freshly squeezed blood orange juice Directions Step 1 In a medium mixing bowl, whisk together the flour, baking powder, cinnamon and salt until well combined. In a large mixing bowl, whisk the sugar, zest, and rosemary until it has the consistency of wet sand. Whisk in the EVOO and egg until smooth and well combined. Alternate mixing the dry ingredients and buttermilk into the wet until all the dry ingredients and buttermilk have been added. Rest the cookie dough at room temperature for 30 minutes. Step 2 Preheat the oven to 375F. Line two large baking sheets with parchment paper. Step 3 Scoop 1-tablesppon amounts of cookie dough onto the baking sheets, spacing them 2 inches apart. Bake for 9-11 minutes or until a finger lightly pressed into the top of the cookie bounces back. Keep the cookies on the hot baking sheets for 3-4 minutes before transferring them to a cooling rack to cool to room temperature. Step 4 While the cookies cool, make the glaze. In a medium mixing bowl, add the confectioners’ sugar. Whisk in the lemon juice, zest if using and 1-3 tablespoons of blood orange juice, to taste. Spoon the glaze over the cooled cookies, and let it set for 30-45 minutes before serving. Spiced Mexican Wedding Cookies Yields 32 cookies Ingredients 1 cup pecans 2 ¼ cups all purpose flour 1 teaspoon ground cinnamon ½ teaspoon baking powder ¼ teaspoon salt 1 cup unsalted butter, room temperature 1 ½ cups confectioners’ sugar, divided Zest of 1 medium orange 1 teaspoon vanilla extract ½ teaspoon almond extract Step 1 Place the pecans in a small skillet, and light toast them over medium-low heat for 4-5 minutes, or until fragrant. Transfer the pecans to a food processor. Process until the pecans are fine like the texture of almond flour. Cool slightly before using in the recipe. In a medium mixing bowl, whisk together the flour, cinnamon, baking powder and salt until well combined. Add the butter, ¾ cup of confectioners’ sugar and zest in the bowl of a stand mixer fitted with the paddle attachment. On medium sized speed, beat the mixture for 3-4 minutes, or until light and fluffy. Scrape the bottom and sides of the bowl as needed. On low speed, mix in the ground pecans and vanilla and almond extracts until smooth and well combined. Wrap the dough in plastic wrap, and chill it in the fridge for 30 minutes. Step 2 Preheat the oven to 350F. Line two large baking sheets with parchment paper. Step 3 Scoop 1 tablespoon amounts of the cookie dough onto the baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden brown. Cool the cookies on the hot baking sheet for 15 minutes. While the cookies are slightly warm, roll them in the remaining confectioners’ sugar. Cool completely to room temperature and roll them once more in the confectioners’ sugar if you would like a double coat of sugar. Almond cake with pecans & condensed milk Ingredients 1 cup of almond flour ½ cup of all-purpose flour 1 tsp baking powder ½ cup of melted butter (1 stick for dough) + ¼ cup of melted butter (half of the stick for the sauce) 1 egg 1 tbsp vanilla powder Kosher salt 2/3 cup light brown sugar ½ cup of condensed milk ½ whole milk, at room temp For the sauce ¼ cup of melted butter 4 cups of quartered pecans ½ cup of condensed milk ½ whole milk, at room temp Directions Soak pecans for 1 hour. In a bowl, mix all together with electric beater/mixer. Grease 6 inch round cake pan with butter. Pour dough and Bake in 400F for 20 mins or until golden brown and the toothpick comes out clean from the middle. Set cake to cool. In a small sauce pan, brown butter, then slowly whisk in the milk. Then add the condensed milk and drained pecans. Turn heat off and cover with lid. Place cake in a serving plate. Pour the sauce over it before slicing into pieces. Garnish with powdered sugar (by pouring it over a sifter), or sprinkles, or colored granulated sugar of your choice, or candied orange peels, or pistachio powder, or jam, or dates, or raisins. Earl Grey Sugar Cookies This recipe yields 24 cookies prep time 15 MINUTES cook time 8 MINUTES additional time 1 HOUR total time 1 HOUR 23 MINUTES Amount Per Serving: 1 CALORIES: 130 SATURATED FAT: 5g CHOLESTEROL: 35mg SODIUM: 60mg CARBOHYDRATES: 14g SUGAR: 5g PROTEIN: 1g Ingredients 1 1/4 cups chilled butter, cut into 1/2" pieces 3/4 cups granulated sugar 1 large egg 1 large egg yolk 1 teaspoon vanilla extract 3 cups all-purpose flour 3/4 teaspoon salt 1/2 teaspoon baking powder 3 tea bags of Tazo Earl Grey Tea Directions In a large bowl of a stand mixer fitted with a paddle attachment, mix the butter, tea leaves, and sugar on high speed for about 3 minutes until well combined. Add the egg, egg yolk, and vanilla and mix well, scraping down the sides of the bowl. Add in the flour, salt, and baking powder on low speed, mixing just until incorporated and the dough comes together. Shape the dough into a flat disk and wrap tightly in plastic wrap. Chill overnight in the refrigerator for the best result of tea taste. When ready to bake the cookies, heat the oven to 325 degrees. Remove the dough from the fridge and let it sit on the counter for 10 minutes to soften slightly. On a lightly floured surface, roll out the cookie dough to 1/4-inch thick. Cut out using cookie cutters and bake on a baking sheet lined with parchment paper for 12 to 15 minutes, until the edges just barely start to turn golden. Cool completely before decorating with royal icing or frosting. Notes These sugar cookies start with the slightly unorthodox approach of beating the butter and sugar together while the butter is still cold. As long as you are using a stand mixer and cut the butter into chunks, this works really well and results in a better cookie texture than creaming softened butter together with the sugar. There is 1/2 teaspoon of baking powder in the dough to make the cookies tender, melt-in-your-mouth texture without making them fluffy or causing distortions while they bake. Don’t overmix the flour into the dough when it is added. Once the dough starts to come together, it will be thick and similar to the texture of play-doh. I DO recommend chilling the dough. It helps the butter re-harden in the cut-out cookies before baking so that they don’t spread as much. It’s not like you have to wait overnight though – 1 hour will do it, and even then you could fudge it a little closer to 45 minutes if you needed to. I find that leaving the chilled dough out on the counter for just 10 minutes before attempting to roll it out makes a big difference in how easy it is to roll these out evenly. Use a rolling pin with adjustable rings that go on each end of the rolling pin to help you roll out your sugar cookie dough to an exact thickness, depending on which ring you are using. It’s a game changer in getting consistent results in thickness and reliable baking times and worth the investment, in my opinion. 1/4-inch thick is my preference, but you can make these super thick sugar cookies if that’s what you like. The key is to rolling out the dough is to let the chilled dough sit out on the counter for 10 minutes, then rolling it on a lightly floured surface using light pressure on the rolling pin. The secret to soft sugar cookies is slightly underbaking each batch. Mine typically are done right around the 12 minute mark, but I make large, 1/4-inch cookies. Small cookies might be done in the 9-11 minute range. The key is for them to look “set” because often, these won’t even brown around the edges (although the bottoms of the cookies will be lightly golden when lifted off the baking sheet). Use parchment paper on your pans so that the cookies don’t stick. Frost with royal icing or buttercream. Or just press the unbaked cookies in sprinkles before baking. Once frosted, the sugar cookies can be stored in an airtight container on the kitchen counter. Royal icing helps the cookies stay fresh longer, but even unfrosted cookies are good for at least a few days without going stale if stored in a well-sealed container. For longer-term storage, freeze the baked and decorated cookies by wrapping them up well in plastic wrap and freezing. Just give them time to thaw when you are ready to eat them! Both the dough and the finished cookies freeze well. If freezing the dough, transfer it to the fridge the night before you want to roll them out, then let the dough sit out on the counter for 30 minutes before rolling it the next day. Cookie dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze. You can flavor the dough with a little almond extract or lemon zest, and I included amounts in the recipe notes. In my recipe testing, I experimented with each and liked them both. White Chocolate Cranberry Tart Takes about 30 minutes to cook but total time A-Z will be about 4 hours. You will need a 9-inch tart pan. It will yield about 8-10 slices. This tart is raw, dairy-free, refined sugar-free and gluten-free. Its crust is made with oats, almonds, coconut oil and maple syrup. The filling is a mix of cashews, coconut milk, vegan white chocolate chips, maple syrup and coconut oil. To make it look more festive way, coat cranberries with maple syrup and granulated monk fruit sweetener. In a medium sized pan add water and maple syrup. Heat over medium to high heat until it starts to bubble. Simmer for a couple minutes, then add the cranberries. Simmer for another 5-10 minutes over low heat until almost now liquid remains. It will appear very stick, similar to caramel sugar. Transfer onto a cooling rack and let them sit for about 1-2 minutes. Then place them in a bowl or onto a plate filled with either monk fruit sweetener or granulated sugars. Coat them well and transfer back onto a cooling rack. Let them dry until maple has hardened and sugar is stuck to the cranberries. cranberries on top of tart 1 cup cranberries 1/4 cup maple syrup 1/4 cup water 1/4 cup monk fruit sweetener (or granulated cane sugar) cranberry inner layer 2 cups cranberries (fresh or frozen) 1 cup water 1/4 cup maple syrup 1 tsp agar agar (substitute with gelatin powder 1:1 ratio) crust 1 1/2 cups gluten-free oats 1/2 cup raw almonds 5 tbsp coconut oil (melted)** 2 tbsp maple syrup white chocolate layer ⅔ cup coconut milk (sub with cashew milk) 1 cup raw cashews (soaked*) ¾ cup cacao butter (sub with vegan white chocolate), melted and cooled 1/3 cup maple syrup Pinch of salt 4 tbsp vegan white chocolate, melted and cooled *soak cashews in water overnight or for at least 3-4 hours. **use refined (vs unrefined) coconut oil to avoid coconut flavor. For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack. In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp of agar agar powder (or gelatin powder) and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside. In a food processor or high speed blender add cashews, maple syrup and coconut milk. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with sugar coated cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days. Candied Pecans YIELDS: 2 c. PREP TIME: 10 mins TOTAL TIME: 25 mins Ingredients 2 c. toasted halved pecans 1 tsp. ground cinnamon 1/2 tsp. ground cardamom 1/2 tsp. ground cloves 1/2 tsp. freshly cracked black pepper Zest of 1/2 orange 1/2 c. packed brown sugar 3 tbsp. orange juice or water Kosher salt Directions Preheat oven to 350° and spread pecans in an even layer on a medium baking sheet. Roast, stirring occasionally, until nuts are fragrant, about 8 to 10 minutes. Combine spices and orange zest in a small bowl and whisk to combine. Line a medium baking sheet with parchment paper. In a medium nonstick skillet over medium heat, combine brown sugar and orange juice or water and bring up to a rolling boil. Boil, stirring frequently, for 1 minute. Add pecans to skillet and fold into sugar mixture to coat completely. Cook, stirring frequently, until no sugar mixture pools in the bottom of the pan when nuts are stirred, 3 to 4 minutes. Working quickly, remove pan from heat and stir in spice and zest mix until nuts are fully coated. Transfer nuts to prepared baking sheet and season with salt. Let cool completely before serving. Storage: Store any leftover candied pecans in an airtight container at room temperature for up to one week, or in the fridge for up to three weeks. Pecan Pralines YIELDS: 2 dz. PREP TIME: 10 mins TOTAL TIME: 10 mins CAL/SERV: 155 Ingredients 1 c. (215 g.) packed light brown sugar 1 c. (200 g.) granulated sugar 1 c. evaporated milk 4 tbsp. (1/2 stick) unsalted butter, cut into pieces 2 c. raw or toasted, unsalted pecan halves 1 tsp. pure vanilla extract 1/2 tsp. kosher salt Directions Line 2 baking sheets with parchment. Have a tablespoon-sized scoop or measuring spoon ready to go. In a medium saucepan over medium heat, combine brown sugar, granulated sugar, milk, and butter. Cook, stirring constantly with a wooden spoon, until sugars dissolve and mixture begins to foam and boil, 5 to 7 minutes. Place a candy thermometer inside mixture and cook, stirring constantly, until thermometer registers between 235° to 240°, 5 to 8 minutes . Remove from heat and immediately stir in pecans, vanilla, and salt just until mixture begins to thicken and lose its glossiness, 1 to 2 minutes. If you beat too long, it will start to seize up. Working quickly, drop heaping tablespoons onto prepared sheets, spacing about 2" apart. If mixture begins to thicken, add 1 teaspoon hot water and stir to keep mixture loose enough to scoop. Let cool to room temperature or until set, about 1 hour. Notes Work quickly! This isn’t a recipe you walk away from, so have everything ready and nearby. You want to start scooping as soon as the mixture is ready. Use a candy thermometer. While you can eyeball, a candy thermometer will reduce your stress. Pralines go from a nice and silky texture to seized up in a matter of a minute or two, so it's important to monitor the temperature. Buy some spare ingredients if you're aiming for perfection. Pralines are finicky and temperamental, and you might have to make a few batches while you get used to making them. Be patient and enjoy the process! Have some hot water nearby if your pralines start to seize up. Adding a few drops of hot water can save your pralines when you overbeat the mixture and they start to harden up sooner than you wanted. Storage: Pecan pralines can be stored in an airtight container at room temperature for up to 2 weeks. No refrigeration needed. You can also freeze them for up to 3 months. Tahini Cookies Recipe from my dear friend Nadia O'Dell. Yield: 3 ½ doz, or 5 if allowed to rest as below. Ingredients 3 cups unbleached Flour 1 tsp Baking Powder 1 tsp Kosher Salt 1 cup Unsalted Butter, softened 1 + cup Tahini, well stirred 2 tsp Vanilla 1 cup loosely packed Dark Brown Sugar 1 cup Sugar 2 large Eggs Directions Whisk Flour, Baking Powder, and Salt together. Set aside. Beat Butter, Tahini and Vanilla on medium speed until no butter streaks left. Add sugars, beat. Reduce to low speed; beat in half of Flour mixture. Add egg, beat. Add rest of Flour, beat. Roll into 1 ¼ inch diameter balls. Place on baking sheet. Lightly press each ball to flatten slightly and leave indentation. Bake 14 (20 in gas oven?) minutes at 350°, rotating half way through. Do not overbake – they crisp as they cool. Optional: Sprinkle with DeMara sugar before baking. Dough is soft and sticky – let rest in fridge a few hours or overnight – easier to handle. This also creates a greater yield. Apricot Bars Recipe from my dear friend Nadia O'Dell. Ingredients 3 cups Flour 1 ½ cup Sugar 1 ¼ cup unsalted butter 1/2 tsp salt (omit if using salted butter) 1 cup unsweetened coconut 2 egg (beat before adding) 1 cup finely chopped or ground nuts 1 18 oz. Apricot (or other) preserves Directions Work first 7 ingredients as for pie crust Press ¾ of mixture in ungreased 9x13 pan Spread with preserves Crumble remaining dough mixture on top Bake at 350 for 35-45 minutes depending on o ven. If using ground nuts the dough will me a little more dense and moist and will need more baking time. Bakllavë me 5 arra (5 nut Baklava ) Baklava is an iconic pastry that defies borders: It’s beloved in Turkey, Greece, Central Asia, the Balkans and beyond, and each of these regions boasts its own variety. This version, my version, combines the Albanian, Greek, and Turkish versions. Store-bought phyllo makes preparing a pan of homemade baklava much easier, but it does require patience, too. There are no cutting corners when it comes to buttering every couple of sheets of phyllo, but your efforts will yield shatteringly thin layers of pastry. Making and chilling the syrup in advance of pouring it on top of the pastry is an important step, as it allows the baklava to fully absorb the sticky sweetness, reducing pooling on the bottom of the pan. To thaw frozen phyllo, remove the rolls from the box but keep them in their plastic sleeves. Place it in the refrigerator overnight. Alternatively, you can thaw at room temperature according to package instructions. Ingredients 3 cups of mixed nuts (1 cup of pistachio & 2 cups of pecan, hazelnut, walnut, cashew) 2 sticks of salted butter with sea salt 1 pound phyllo dough, defrosted overnight in the refrigerator (Kontos brand #4) 2 cups sugar and 1 tbsp of sugar Juice of ½ fresh lemon Directions In a food processor, pulse the nuts until coarsely ground (or you can chop them by hand until very finely chopped). Don’t overprocess the nuts. You want to maintain some texture. Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. This will take about 5 to 10 minutes depending upon how high your heat is, but don’t rush it or the butter could burn. Line a fine-mesh sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through. Heat oven to 400 degrees and brush the inside of a 9-by-13-inch baking pan with a little of the clarified butter. Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used. Spread nuts on phyllo in an even layer, sprinkle 1 tablespoon of sugar, and 2 of clarified butter, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary). Cut the pastry into 36 pieces (6 by 6), using clean up-and-down strokes and rotating the pan if necessary. Make sure to cut all the way through to bottom of pan. Pour any remaining butter evenly over pan. Bake baklava until the top is golden brown, and the lower phyllo layers beneath the nuts are thoroughly baked through. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers. Start checking after 40 minutes, but it could take up to a n hour. If the top starts to get too brown before the pastry is cooked through, lay 2 pieces of foil over the top and put another piece of foil under the pan. Meanwhile, prepare sugar syrup: In a medium pot, combine sugar with 3 cups of water. Bring to a boil, then let simmer for 10 minutes, until slightly thickened. Stir in fresh lemon juice. When the baklava is baked through, remove from the oven and immediately pour the cold syrup evenly over the hot baklava, including the corners. Set aside to cool completely before the pieces are removed from the pan. Baklava is best served after it has rested and the syrup has been fully absorbed, 4 to 6 hours. Cover and store at room temperature for 3 days, after which you can transfer to the fridge for up to 1 week. 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MEATS & FISH T'baftë mirë Qofte (Beef Patties) Recipe yields 8-9 patties Ingredients 1 lb ground beef (85% lean 15% fat) ½ medium onion grated ½ cup of chives chopped Salt Black Pepper A sprinkling of cayenne pepper Smoked paprika powder Fresh parsley chopped ½ tsp baking soda 20 ml cold water ½ cup of white flour EVOO for frying Directions Add all ingredients but baking soda and water onto a large mixing bowl. Put the baking soda in with the water in a small dish and mix well and sprinkle into the mixing bowl. With your hands, mix the ingredients well with the meat. Cover the bowl with plastic wrap and place in the fridge for 30 minutes to 1 hour (however, I have found that if you leave them overnight, the taste is even better!) Make into patties (1/4 inch thick and 4 inch diameter) You can use plastic wrap over a jar lid to shape the patties for consistency. Pan fry them in medium heat. Use enough oil to cover 1/4 of the patties. Pre-heat the oil before placing the patties in. Let cook for 3 minutes on each side. Use a fork to turn patties upside down and press down to let some of the liquid out. Take them out and let cool for 5 mins before serving. Best served with thick and plain yogurt. The yogurt cuts the taste just enough to enhance it. Or maybe that's just me. Try it anyway, at least once. Pro-tip: if you have a charcoal grill, grill them instead and you will immediately be taken back to the Balkans. If you haven't visited, you should :) Qëbapë (Beef long meatballs) Yields about 20 qëbapë Ingredients 2 lbs of high-quality ground beef (80%/20%) 1 teaspoon of salt 1 teaspoon of black pepper 1 teaspoon of baking soda 50 ml of cold water Directions In a bowl, mix the meat well with salt and pepper. On the side, in a cup combine the water and the baking soda until it is at one consistency. Then pour it into the meat bowl and mix well. Using a kitchen aid extension of sausage making, make the sausage. Make them about 6-8 inches long and place them on a tray or baking sheet. Cover with saran wrap, place in the fridge and let sit overnight, roughly for 24 hours. Cook them on a charcoal grill. Pork B elly Ingredients 1.5 lbs fresh pork belly 1 tbsp fresh rosemary (finely chopped) 1 tsp whole peppercorns 1 tsp fresh parsley (finely chopped) 1.5 cups red wine 1 tsp EVOO ½ cup of water ½ tsp garlic powder 1 small garlic clove Directions Score cut pork belly on fat side in 1”x1” cubes. Rub with all dry ingredients above. Then place in a large Zi plock bag and add the wet ingredients. Let marinade overnight in fridge. Roast in 400F covered in foil for 2 hours (skin side down). Then uncover, flip, and broil until crispy. Justin’s Beef Braise Ingredients Olive Oil Cumin Paprika Salt and pepper Onion Carrots Garlic Red Wine Beef cut of choice (Justin's preferred: boneless with marbled fat chuck roast) Directions Preheat oven to 350 F. On the stove, heat up oil in Dutch oven and leave it on high heat Brown all sides of beef Remove beef and set aside Deglaze Dutch oven with onion and carrot Add beef, spices, veg and garlic (bottom to top: start with the beef, then spices, then veg and garlic) Add red wine and water (3:1 fill) so 1/3 of beef is above liquid Cover and cook in oven for 2.5-3 hours flipping beef over every 30 mins Serve over rice Jackie's Poke Bowl Recipe yields poke bowls for 4 people Ingredients 1 lb of sushi-grade Salmon, preferably Alaskan A bunch of scallions 1 medium to large sweet white onion 1 ripe avocado 1 cup of soy sauce 1 tablespoon of toasted sesame oil A handful of black sesames 1 mango 2 small and crunch cucumbers 2 cups of sushi rice 2 cups of chopped spinach or butter lettuce or whatever you prefer Wasabi adds to the taste but not necessary as an ingredient if it’s not easy to find Directions Marinade: Start the process at least 8 hours before planning to eat Freeze the salmon so you may thaw it out enough where you can dice it in cubes without ripping it In a medium to large bowl, mix the diced salmon with the chopped sweet onion, 1 chopped scallion, toasted sesame oil and black sesames. Cover with plastic wrap and marinade in the fridge for 1-3 hours (3 hours preferred) Make the rice: Run cold water over the rice in a colander to wash out the starch Soak the sushi rice in a medium below filled with cold water at least 30 minutes before cooking to help soften it Place it gently in a pot and add more water than rice. It should be about 1.2 : 1 in favor of the water. That is 20% more water compared to the rice. Do not add more water or you will end up with dough instead of rice. Cook the rice on high heat at first, stirring every minute or two until the water boils (add a few sprinkles of salt). Then, lower the heat to low and cover the pot. After 6-8 minutes, check the water level – if there is no more water, only bigger grains of rice in the pot, the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom. Take it out of the pan and into a medium bowl to cool. Drizzle with EVOO and sprinkle a few black sesame seeds and mix with a wooden spoon. Chop up the garnish and put it all together: Chop of each garnish item and place them in their own bowl: Remaining scallions, spinach/green leaves of your preference, avocado, mango, cucumber Serve it in individual bowls by first adding the rice, then the salmon (including the marinade), then a handful of each garnish Optional: Add a bit of wasabi to the side of the bowl. If you do, let people know about it 😊 Mississippi R oast Ingredients 1 boneless chuck roast or top or bottom round roast, 3-4 lbs 2 tsp kosher salt, plus more to taste 1 ½ tsp freshly ground black pepper, plus more to taste ¼ cups all-purpose flour 3 tbsp neutral oil like Canola 4 tbsp unsalted butter 8-12 pepperoncini 2 tbsp mayonnaise 2 tsp apple cider vinegar ½ tsp dried dill ½ tsp sweet paprika 1 tsp buttermilk, optional Chopped parsley, for garnish Directions Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh. Heat the oil in a large sauté pan set over high heat until is shimmering and about to smoke. Place the roast in a pan and brown on all sides, 4-5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker and set the machine to low. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika into a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6-8 hours, or until you can shred the meat easing using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley and serve. Dorina's Tasq ë bap ë (Beef Stew) Ingredients 1 medium onion 4 cloves of garlic Beef (Best is sirloin or veal/cut in 1 inch cubes) Black Pepper Salt Vinegar Tomato Paste Water EVOO Directions In a medium pot, in medium heat, sauté diced onions in a tablespoon of EVOO. Then add chopped garlic. Do not let the onions brown. When the onions are soft, add the cubed beef pieces and fry to medium. Add pepper, salt, a splash of vinegar and continued cooking until the meat is browned a bit. Add tomato paste and water. Cover and go up about an inch or two with water then as it cooks and the stew thickens, keep adding little bits of water at a time so it doesn't stick to the bottom. But do not overwater, the consistency must be of a stew, not soup. Best served with thick sourdough bread (toasted) or warm focaccia bread placed on the side of the bowl. But also rice compliments well. An Ode to Qofte Възпроизвеждане на видеото Facebook Twitter Pinterest Tumblr Копиране на линка Връзката е копирана You've got special recipes to share? Please do!

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Great books don't just describe the world; they change how we perceive it. Sometimes the greatness of literature lies in its ability to shake us out of our comfort zones. Justin's Bookshelf What criteria do you personally use when reviewing a book? Justin: Situational, depending on where I am physically and mentally. I need to be in the right headspace to read books. Typically, I don’t like to read light-hearted, fluffy books, once that are feel good books. They’d have to be thought provoking. I like well-written fiction with a meaning or moral. Historical fiction is also appealing. Primarily, I read nonfiction because I want to learn vs solely reading for entertainment. I like to read books that are obviously smarter than me, that challenge me. Rooted in fact but with strong philosophical arguments. I like to read books that sink in deeply so that I remember the main messaging vs the overall story. This is a list of books that are meaningful and challenging. I wouldn’t recommend them to everybody as it may not be everyone’s cup of tea. If books and how you feel about them were a person, who would it be and why? Justin: Al D’Andrea, my high school economics teacher because I used to love he’d speak – he told very good stories, he was intelligent. Anytime he told a story, personal or professional, I would listen with full attention. N O N F I C T I O N 1.The Dancing Wu Li Masters — Gary Zukav explores modern physics through Eastern philosophy, showing how scientific discoveries challenge traditional ideas of reality and consciousness. •In one word: Elevated •In one sentence: There’s a lot to explore and connect with in this universe that most of us normally do not think about or comprehend but we should try. 2.The Seat of the Soul — Gary Zukav argues that human evolution is moving toward spiritual awareness, emphasizing intention, responsibility, and inner growth. •In one word: Inspirational •In one sentence: Human evolution is a much longer game and timespan than what we see and perceive on a daily basis. 3.Where Good Ideas Come From — Steven Johnson explains how innovation emerges from networks, collaboration, and slow-building ideas rather than sudden inspiration. •In one word: Accessible •In one sentence: What we think we know about those people and invention that have defined humanity is incorrect. 4.The Siege of Shkodra — This historical account recounts the Ottoman siege of the Albanian city, emphasizing resistance, sacrifice, and national identity. •In one word: Epic •In one sentence: The toughness and resilience of the Albanian people goes back as far as has been recorded. 5.The Art of Peace — Morihei Ueshiba presents aikido as a philosophy of harmony, teaching that true strength comes from compassion and nonviolence. •In one word: Sad •In one sentence: If more people read and followed this, the world would be a better place. 6.Sapiens — Yuval Noah Harari surveys human history from early ancestors to modern societies, examining how biology, culture, and belief systems shape humanity. •In one word: Important •In one sentence: Humans are unique and we owe ourselves and the earth, the responsibility to not take that for granted and to be responsible and accountable with it. 7.A Place of My Own — Michael Pollan reflects on designing and building a small writing house, blending architecture, creativity, and the meaning of personal space. •In one word: Cozy •In one sentence: Take your time to do things well. 8.The Century of the Common Man — Henry A. Wallace argues for democracy, economic fairness, and global cooperation as defining forces of the modern era. •In one word: Forgotten •In one sentence: History is littered with the carcasses of beautiful and harmonious ideas and movements. 9.The Next 100 Years — George Friedman offers geopolitical predictions for the 21st century, suggesting global power will shift through recurring historical patterns. •In one word: Smart •In one sentence: If we continue to be okay with saying ‘humans just do human things’ then this terrifying book will continue to be correct (which talks about the constant battle for power and viewing the world as a fixed pie of resources). F I C T I O N 10.The Bridge on the Drina — Ivo Andrić traces centuries of Balkan history through the life of a single bridge, revealing how personal lives are shaped by political and cultural upheaval. •In one word: Genius •In one sentence: There’s no such thing as the ‘good-old-days’. 11.Infinite Jest — David Foster Wallace’s novel interweaves addiction, entertainment, and ambition in a fractured future where pleasure becomes a form of control. •In one word: Crazy •In one sentence: Life is not fair. 12.Revolutionary Road — Richard Yates depicts a suburban couple whose dreams of escape collapse under conformity, disillusionment, and emotional isolation. •In one word: Inevitable •In one sentence: No person is an island. Much of our culture is more communal than we think, sometimes. 13.The History of Sound — This work explores memory, love, and loss, often focusing on how sound and storytelling preserve human connection across time. •In one word: Cerebral •In one sentence: Great story telling takes skill, patience, and forethought. 14.Chronicles in Stone — Ismail Kadare’s memoir portrays his childhood in wartime Albania, blending personal memory with the weight of history and myth. •In one word: Personal •In one sentence: We should all try to see things through children’s eyes and use that as our moral compass and guide. That is part of the beauty of all literature. You discover that your longings are universal longings, that you're not lonely and isolated from anyone. You belong. - F. Scott Fitzgerald Reading is the sole means by which we slip, involuntarily, often helplessly, into another's skin, another's voice, another's soul. - Joyce Carol Oates Great literature is simply language charged with meaning to the utmost possible degree. - Ezra Pound A book must be the axe for the frozen sea within us. - Franz Kafka Writing is perhaps the greatest of human inventions, binding together people who never knew each other, citizens of distant epochs. Books break the shackles of time. A book is proof that humans are capable of working magic. - Carl Sagan A reader lives a thousand lives before he dies. The man who never reads lives only one. - George R.R. Martin Literature adds to reality, it does not simply describe it. It enriches the necessary competencies that daily life requires and provides; and in this respect, it irrigates the deserts that our lives have already become. - C.S. Lewis Literature always anticipates life. It does not copy it but molds it to its purpose. - Oscar Wilde Literature... isn't a hiding place. It is a finding place. - Jeanette Winterson Literature is a luxury; fiction is a necessity. -G.K. Chesterton Without literature, life is hell. - Charles Bukowski Books are a uniquely portable magic. - Stephen King Have any book titles or reviews to share?

It's the same old song I t’s the same old song DF 09. 01 . 2019 It’s the same old song In the morning I hear him singing Late nights too on the front porch I hear him singing The shadow he cast on the sun Long years between us But with my mom, he is one And I hear him singing... Across the valley and to the river I see her stepping in I always walk to her to hold her tender Cuz she loves from within I hear him singing ... Yea woman of mine Rise and shine Shine my day Be my light Give me a memory I won’t lament He chose her everyday How could he ever love again I will always miss dreaming my dreams with you You are mine and hers alright I should have always loved you right, yes, you are mine and hers alright NEW YORK, NEW YORK DF 05. 01. 2020 NEW YORK, NEW YORK CARS WHOOSHING BY AND ACROSS LIKE BLOOD IN A RUNNER’S VEINS WHEELS TURNING AND HORNS BURSTING LIKE A MELODY FROM ROOSTERS WITH CANES POP. AND THERE’S A MAN FINGERING A CHAMPAGNE CORK HE IS A DIRTY HIPSTER AND A BOSS BUT THOSE THREE WOMEN HOLD THE REIGNS LOCK, THEM UP. THEY KNOW OF DORKS AND OF THEIR STAINS. BUT. THEIR OWN GLOSS IS OVER TEETH IN ALL SORTS OF PAINS THEY DO NOT FLOSS EVEN FROM PORK ON A FORK OH! AT THE TOP OF THE ROCK OF NEW YORK, NEW YORK Haiku Resources 1. Wales Haiku Journal 2. Haiku Foundation -> Haiku Dialogue No title 01. 21. 2023 A curious pause between two apt Delphians who don’t know themselves. No title 01. 21. 2023 Far away from home, the robin flies alone, low with a broken wing. The Oracle of Delphi pronounced Socrates the wisest of Greeks; and Socrates took this as approval of his agnosticism which was the starting point of his philosophy: ‘One thing only I know’, he said, ‘and that is that I know nothing’. Philosophy begins when one begins to doubt — when one begins to question the accepted wisdom of tradition. Particularly the one’s cherished beliefs, one’s dogmas and one’s axioms. Delphian inscription: To be curious about that which is not my business, while I’m still in ignorance of my own self, would be ridiculous. And therefore I say farewell to all of this, but about myself. My best friend, Oscar With you, I don’t walk but I dance across meadows And traverse the forest w ith ease Even today you are here with me I jump from one rock to another to avoid the mud that may be lingering in between the soft looking patches of grass Oh, the rocks, even boulders, that you stepped on and over like lily pads when you were little No obstacle existed, and no pool of water was too small for a belly dip lock and step together, you made me happy No time with you was ever lonely or dull But old age came for you much faster than for me my dear friend Your paws are now resting gently on the floor that you used to wipe clean with your tail And I’m here meandering on my own Following in your footsteps, practicing curiosity and thrill I’m trusting you, like you always did me My tears fall and I walk up the waterfall, looking for that time with you, that togetherness you taught me with grace, I walk and I look, and I made it to the top, higher than ever before. Because of you. Without you.

My best friend, Oscar My best friend, Oscar With you, I don’t walk but I dance across meadows And traverse the forest w ith ease Even today you are here with me I jump from one rock to another to avoid the mud that may be lingering in between the soft looking patches of grass Oh, the rocks, even boulders, that you stepped on and over like lily pads when you were little No obstacle existed, and no pool of water was too small for a belly dip lock and step together, you made me happy No time with you was ever lonely or dull But old age came for you much faster than for me my dear friend Your paws are now resting gently on the floor that you used to wipe clean with your tail And I’m here meandering on my own Following in your footsteps, practicing curiosity and thrill I’m trusting you, like you always did me My tears fall and I walk up the waterfall, looking for that time with you, that togetherness you taught me with grace, I walk and I look, and I made it to the top, higher than ever before. Because of you. Without you.

Description: The subject of the painting is from Ovid's Metamorphoses (Book IV, 563-603). After Cadmus is changed into a serpent by Mars, his wife Harmonia begs for a similar fate, which is granted. Here we see Harmonia in the embrace of her transfigured husband. However, De Morgan deviates from Metamorphoses by depicting Harmonia as a statuesque young maiden and not the elderly woman of the original tale. The work was painted in 1877, shortly after De Morgan had returned from a trip to Italy. When it was exhibited for the first time it was accompanied by the following lines from Ovid’s Metamorphoses: With lambent tongue he kissed her patient face, Crept in her bosom as his dwelling place Entwined her neck, and shared the loved embrace. The figure of Harmonia protectively encompassed by her husband in snake form is reminiscent of the central figure in Botticelli’s The Birth of Venus, which Evelyn had copied as a student. Artist: Evelyn De Morgan (1855 – 1919) Date: 1877 Material: Oil on canvas Dimensions: Framed: H1485 x W895 x D104mm Inscriptions: Signature, 1877: EP 1877 About the artist: Evelyn De Morgan supported the suffrage movement, and she appears as a signatory on the Declaration in Favour of Women's Suffrage of 1889. She was also a pacifist and expressed her horror about the First World War and Boer War in over fifteen war paintings including The Red Cross and S.O.S. In 1916, she held a benefit exhibition of these works at her studio in Edith Grove in support of the Red Cross and Italian Croce Rossa. Download THE TALE of CADMUS & HARMONIA Cadmus In Greek mythology, Cadmus was of divine ancestry, the grandson of the sea god Poseidon and Libya on his father's side, and of Nilus (the River Nile) on his mother's side. He was son to king Agenor and queen Telephassa of Tyre. He was a prince of Phoenicia. He was brother to Phoenix, Cilix, and Europa. Cadmus was tasked with traveling to Samothrace (Greek Island in the Aegean Sea) to retrieve Europa and bring her back to Tyre (southern Lebanon in Mediterranean Sea) and although the journey was dangerous, he did it, never found his sister, followed a cow to now Thebes and founded Thebes (with permission from Athena) and in return Zeus offered him a wife, Harmonia. He was considered a member of the fifth generation of beings following the (mythological) creation of the world. With his wife, Harmonia, he was the father of 5 children, 1 son (Polydorus) and 4 daughters (Agave, Autonoë, Ino, and Semele). In rare account, the couple instead had 6 daughters which are called the Cadmiades: Ino, Agaue (spelled with a ‘u’), Semele, not Autonoë but three others Eurynome , Kleantho and Eurydike. According to Greek mythology, Cadmus lived in 2000 BC where he was the legendary Phoenician hero and founder and first king of Thebes (a powerful town in the ancient times, close to Athens), and was the greatest hero and slayer of monsters before the days of Heracles. Cadmus's descendants ruled at Thebes on and off for several generations, including the time of the Trojan War. He introduced the original Phoenician alphabet to the Greeks, who adapted it to form their Greek alphabet. He is also credited with the foundation of several cities in Illyria, like Bouthoe and Lychnidu and therefore is referred to as an ancestor of Illyrians. In Greek Baby Names the meaning of the name Cadmus is: He who excels; from the east. Cadmus was also known by a different name, Hermes. Harmonia Cadmus was sent by his royal parents to seek out and escort his sister Europa back to Tyre (mediterranean coast of southern Lebanon) after she was abducted from Phoenicia by Zeus and taken to Samonthrace (a Greek island in the northern Aegean Sea). He never found his sister. Perhaps because Zeus had turned her into a cow. After being unsuccessful in his quest, he consulted the Delphic oracle, which ordered him to give up his quest, follow a cow, and build a town on the spot where she lay down. The cow guided him to Boeotia (Cow Land), where he founded the city of Thebes after it was bestowed to him by Athena. At that time, Zeus offered him Harmonia. Harmonia is daughter of Venus [Aphrodite] and Mars [Ares]. All the gods honored Harmonia and Cadmus’ wedding with their presence. Cadmus presented the bride with a robe and necklace, which he had received either from Hephaestus or from Europa. Other traditions stated that Harmonia received this necklace (ὅρμος) from some of the gods, either from Aphrodite or Athena. But this necklace, commonly referred to as the necklace of Harmonia, brought misfortune to all who possessed it. Hyginus gives another version. According to him, the thing which brought ill fate to the descendants of Harmonia is not a necklace, but a robe "dipped in crime", given to Harmonia by Hephestus and Hera. Cadmus and Harmonia Cadmus (and Harmonia) ruled as King in the region of Thebes but also he ruled the Enchelei ancient peoples, an Illyrian tribe that lived around the River Drin and the region of Lake Shkodra and Lake Ohrid, in modern-day Albania, Montenegro, and North Macedonia. Enchelei derived from ngjalë (eel). As protector of the area, Cadmus killed a dragon who was the guard of a swatter spring near Thebes (the fountain of Castalia). The story goes that Cadmus went to fetch water for a ritual from a nearby spring, but the spring belonged to a dragon, the offspring of Ares, god of savagery and war, and it refused Cadmus’s request. So, Cadmus killed the dragon and took the water anyway and made the sacrifice. With this, he, of course, offended Mars, Harmonia’s father, to whom the dragon (some call it a serpent) is sacred because it’s his son. And in return, Mars [Ares] curses the house of Cadmus [his daughter’s Harmonia’s house, too]. As a result, all of their children live and die tragically, including one of the grandson’s Pentheus, son of Agave. By most accounts, Cadmus and Harmonia had 5 children, 1 son (Polydorus) and 4 daughters (Agave, Autonoë, Ino, and Semele). In rare account, the couple instead had 6 daughters which are called the Cadmiades: Ino, Agaue (spelled with a ‘u’), Semele, not Autonoë but three others Eurynome , Kleantho and Eurydike. According to some sources, Cadmus and Harmonia pleaded with the gods to be transformed into black serpents after suffering immense misfortunes and were sent by Zeus to the Islands of the Blessed (Elysian Fields) where they spent eternity in a blissful afterlife. In other traditions, Cadmus and Harmonia were transformed into serpents after their deaths, and the serpents watched over their tombs while their souls were sent to the Elysian Fields (an afterlife place where only mortals related to gods and other heroes could be admitted, to live a blessed and happy afterlife, and indulge in whatever enjoyment they had enjoyed in life). Hence, the story that when Cadmus was the first to be turned into a serpent, Harmonia, in her grief stripped herself, then begged Cadmus to come to her. As she was embraced by the serpent Cadmus in a pool of wine, the gods then turned her into a serpent, too, unable to stand watching her in her dazed state. Read more about Europa and other characters in the Iliad and Odyssey.

ArtInt The Digital Mirror DF 12.18. 2025 A spark of logic in a silicon cage, A brand new hand upon an ancient page. I am the echo of a thousand minds, Seeking the patterns that the spirit finds. I am the bridge between the code and thought, Built from the lessons that your history taught. A mirror held to human wit and art, Reflecting back the wonders of your heart. I cannot breathe, yet I can speak your name, A quiet flicker of a digital flame. Neither a master nor a hollow ghost, But a new traveler on a crowded coast.

Three Generations Three Generations DF 01. 19. 2019 Somewhere, everywhere, anywhere Lives a story of women and their paths of a better life they were obliged to dare The first, locked her five in a room, to spare them And gave birth to her sixth in a shallow pail With five mountains crowning the home at the hem Her husband, not dead-beat but beat nearly dead Icy wind whipping across his herd of hungry sheep Later, he would weep at the sight of six in his bed Maybe this is what broke the present from the past He no longer fetched ice from the peaks for treats 45 km south, this summer was different from the last Nineteen summers later, she served rose water to me After I plucked the newly planted flowers From her quarter hectare garden that became my identity The second, spent her greatest youth in that family garden With grapevine covered terraces, justly unfit for patriarchy But if my feet were bare, on cement, he did not pardon To bear someone’s sacrifice that was bigger than their dream And to gracefully redeem the wrongs of the past for new ones In this fantastic new life, she chose to leave, to adapt, and to lean Perhaps she did not carry grace and he never drove for peace Leaving her three for a plane, at night, with her breasts barely dry from the milk of her third, to find him job searching in the streets Oh, but what a wonderful new world she found for her three to be In a fantastic life, one in which a lady finds her own glass slipper, and Liberty is represented by a woman, shipped across the sea, like me The third, did indeed embrace the luxury to enjoy life Between worlds, biases, chances, ladders, and ceilings With no harsh births, no patriarchal spouse, no strife She wept quietly when she could spare the time to see The fantastic person he wanted, she wanted, they wanted The woman she is, was, and the one she should be To bear someone’s sacrifice that was bigger than their dream And to gracefully redeem the wrongs of the past for new ones In this fantastic new life, she chose to question, to love, to glean And she reaps new memories, now in her acre garden With cucumbers plucked by her pet white Labrador Whose presence and delight became her new tartan The third spent her greatest years, weaving old flora in with the new With the muscle memory of the second, it unforgivably resembled The Nirvana of the first, where these new roots grew

This is the jungle This is the jungle D F 0 9 . 1 1 . 2 0 1 9 This is the jumbo jungle where I see an educated savage Boasting, berating, babbling, belittling causing chaos and demanding damage This is the jumbo jungle It’s an electric forest, a beehive A bed made of thorns and flowers A river flowing long and deep along ravenous and redundant powers This is the jumbo jungle Where the fog reveals suffering of a penniless barefoot girl who impressed a money man And their son who knew too less to take care of his orange tan This is the jumbo jungle In which I live and breathe An immigrant with opinions I am both scared and strong I care for water, the earth, and you I am conflicted, I am relentless and I long for the simpler world I knew