What if I told you that you could cook a dish better than a world-famous chef?
And what if I told you it’s a one-pot meal, that’s both cheap and easy?
The chef is Chef Boyardee, and the dish is beefaroni (wait … stay with me, I’m going someplace with this).
Art is not simply paintings or sculpture worked in traditional media or even photographs done in the most complicated digital imaging available; art is all of those things plus beautifully crafted wood boxes that hold landscapes made of layers of paper, pieces of machinery that rotate by sensor, filament that falls in space like controlled fire or a documentary about modern-day Afrikaners who see themselves in post-South Africa apartheid as victims.
The Contemporary Art Museum of Raleigh is hosting the 15 winners of the 2013 N.C. Arts Council Artists Fellowships and the work is strong, creative, new and smart.
Q. I was having a serious bout of canker sores, with two deep ones on my tongue and several new ones. I could hardly eat.
I read the suggestions in your "Home and Herbal Remedies" book, but I had none of the items mentioned. The discussion got me thinking, though, and I tried swishing Pepto-Bismol around in my mouth before going to bed.
“Chopped” is a show on Food Network. Four chefs are confronted by three baskets with four mystery foodstuffs in each. With them, they must cook an appetizer course, then main course, and finally dessert. The time is limited, and the pressure is immense.
After each round, one contestant is eliminated, so at the dessert cook-off only two remain.
The Kid and I are big fans of the show, and do lots of back-seat cooking.
Department stores and original art are not a usual pairing, but the local Nordstrom sees it differently. Beginning just six months ago, the store created a new space and invited its visual merchandising team to come up with an original use for it. The idea, put forward by Ashley Reynolds, was to create a gallery and invite local artists to show and sell their work in the space.
It caught fire. Everyone loved it, from her teammates, to the store manager to corporate headquarters, and so have the artists, Kelsey Melville and Chieko Murasugi, who were the first two to exhibit. The space is situated on the second floor where customer service used to be; it is a prime location near the restrooms and the elevator.
I always get blue around St Patrick’s Day.
While refrigerators all over the country are stocked with corned beef and cabbage, the fridge at Chez Matthews is barren.
I adore Irish boiled dinner. When there’s a steaming slab of pink beef within reach, I lose all shame and self-control. I can eat my weight in that stuff.
So many Chinese take-out restaurants now litter the Triangle you'd think that it's easy to find one that's: reasonably priced, understands my leaner ways and produces better-than-average dishes. I finally found one, but keep it's location to myself for fear that it'll be overwhelmed and begin a downward slide from which it'll never recover.
Q. I was troubled with recurrent canker sores for a while. The only thing that had changed was my toothpaste. I wanted whiter teeth, so I was using whitening toothpastes.
I got canker sores when there was sodium lauryl sulfate (SLS) in the toothpaste. As soon as I switched to toothpaste without SLS, the mouth sores went away.
After a little more than 20 years in business Craven Allen Gallery has organized a group show for its current and former employees. Three -- Kathryn DeMarco, Mark Mooney and Jennifer Purcell -- still work at the gallery. The other seven -- Tony Alderman, Steven Braker, Helen Griffin, Joy Greenwolfe, Linwood Hart, Paul Hrusovsky and Jen Kunz -- have moved on in pursuit of their own art.
Like every other right-thinking resident of the Bull City, Petey, The Kid and I miss Honey’s. That quintessential Southern diner fueled and filled generations of locals.
When my friend Bosco attended Duke, he often dined there.
For some societies to take one’s picture is to rob that person of the soul. In this “Face-to-Face” juried competition it is not the soul the artists wish to steal, rather it is to reveal some hidden thoughts of the sitter. In fact, in the call there is the suggestion that to look in someone’s eyes can capture a candid moment which may open a window into another person’s world.
It all started on one of the r-e-a-l-l-y cold days we had this winter in the middle of a string of cold days when I spied a recipe for a farro, kale and butternut squash soup on the online food magazine Relish (relish.com).
It wasn't the recipe that caught my eye as much as the deliciously colorful picture that looked wonderful in contrast to the white and gray snow that had surrounded me for weeks and weeks. Yet another glance at the ingredient list and I almost turned the page without second thought. Here's why.
Nobody’s called the fire department yet; but eventually somebody probably will.
And when they show up, I’ll invite them in and offer them a taste of the best home-cooked steak they’ve likely ever had.
Last week I waxed rhapsodic about well cooked, freshly milled, Southern grits. I mentioned that I like them topped with sliced steak and a light pan sauce.
Printmaking has never been considered one of art’s major techniques:
After architecture, sculpture and painting, printmaking has traditionally been a second cousin. Robin Holder (b.1952), the subject of the current show at N.C. Central University’s Art Museum, is not only a master printmaker but proves over and over printmaking can hold its own against all the so-called classical techniques.
In high school, I went to a CYO retreat. In the morning we were given powdered, scrambled eggs and grits. We all sat down outside to eat picnic style.
Suddenly heads began popping up from all over the field. It looked quite like a convention of startled prairie dogs.
As each person took a bite of their grits, they realized something was very, very wrong.