Food Art: Still Life with Pears, Apricots and Grapes III, a Painting by Mia Brownell
- Still Life with Pears, Apricots
and Grapes III, by Mia Brownell.
We’d like to welcome Italian food photographer Guila Scarpaleggia, who runs the website Juls’ Kitchen, to The Rambling Epicure.
My name is Giulia Scarpaleggia, I am an optimist, a dreamer, a 28 29
30 31 year old full-time herbs blogger. I am the one who appears in the reflections of the spoons in this blog’s photos and – I have to admit it – I am also responsible for the missing slices in each cake.
I live in Tuscany, in the countryside between Siena and Florence, I dream of a blooming vegetable garden, though I am content with a brick wall crammed with pots of fresh herbs and a February 2009 plant that suffers from the heat.
by Rosa Mayland
Colors burst in wild explosions
Fiery, flaming shades of fall
All in accord with my pounding heart
Behold the autumn-weaver
In bronze and yellow dying
Colors unfold into dreams
In hordes of a thousand and one
Unwearing their masks to the last notes of summer
Their flutes and horns in nightly swarming
Colors burst within
Spare me those unending fires
Bestowed upon the flaming shades of fall.
– Dark Tranquility, With the Flaming Shades of Fall
Each season has a significant impact on our behaviour and spirit. All four seasons impart a special mood as well as a certain rhythm to our existence. The explanation for that is very simple: no plant, animal or human being can break loose from the forceful and capricious powers of the Universe to which they are submitted and depend on. We just have to accept the fact that there is a greater plan (I’m not talking about God, but about the force behind the entirety of the cosmos) and that most of the time it completely escapes our understanding. There is no other choice for us than to cooperate with the elements in order to benefit from them. Fighting against them will get you nowhere. Save your vigor and be in harmony with them…
by Jenn Oliver
Fruit deserves to have a place outside of dessert. Dessert is often shunned for fear of ingesting too many sugar-filled calories and a myriad other reasons, and sadly fruit is often under-appreciated, being associated only with a guilty, and even naughty, indulgence.
How often do we associate certain fruits solely with pies, tarts, scones, cakes and other sweet delights? Such a view not only limits our appreciation for fruit, but forces upon us a paradigm that fruit should be “improved upon” by making it even sweeter than it already is. Maybe for some acidic fruits, such as certain berries or citrus fruit, this is true, but many are already pleasurably sweet and unfortunately get overlooked as a valid component in other parts of a meal.
What if fruit were the star of other dishes too? Maybe a first course, served with meat, etc.? Some of my favorite dishes involve fruits, and it’s not just for the sweetness – many fruits pair really well with savory items and I think provide a balance to other strong elements. One of my most frequented pairings this summer has been to add herbs and the tang of locally-made goat cheeses to baked or roasted seasonal fruits. The markets are absolutely brimming with succulent produce, and every two weeks it becomes a “new” mad rush to enjoy as many ways as possible: first strawberries, then cherries, then apricots & peaches, and soon plums and other berries will arrive en masse.
And you know what? Sometimes I think the taste of fresh fruit is even more enjoyable when it is not a part of le dessert.
Click here for the recipe.