Fall/Winter Market Schedule

As the holiday shopping season gets underway my schedule
picks up so for the next 6 weeks this is where you'll find me:

Saturday, November 13th and 20th Brooklyn Flea (outdoors)
Friday, November 19th - December 24th Union Square Holiday Market
Wednesday December 15th - December 23rd Gifted, One Hanson Place, Brooklyn

This Saturday, November 13th I will also be signing copies of Tribal Alphabet
at the Brooklyn Museum for their annual

Children's Book Fair Saturday, November 13, Noon - 4 p.m. The Rubin Pavilion Meet your favorite Brooklyn authors and illustrators. The Brooklyn Museum presents the fourth annual Children's Book Fair, with more than thirty Brooklyn authors and illustrators. The fair features storybooks, picture books, and graphic novels and includes author readings, a game for children, and light refreshments Readings 1 p.m. Randall de Seve, author of Matilda and the Orange Balloon 2 p.m. R. Gregory Christie, illustrator of Black Magic 3 p.m. Artie Bennett, author of The Butt Book

Participating Authors and Illustrators Artie Bennett, Cathleen Bell, Sophie Blackall, Peter Brown, Lauren Castillo, R.Gregory Christie, Nina Crews, Randall de Seve, Zetta Elliott, Buket Erdogan, Emily Goodman, Melanie Greenberg, Lisa Greenwald, Jenny Han, Mike Herrod, Isabel Hill, Paul Hoppe, John and Wendy, Nancy Krulik, Diane Landolf, Alison Lowenstein, Laura Ljungkvist, Meghan McCarthy, Leslie Margolis, Diane Muldrow, Roxie Munro, Johan Olander, Claudia Pearson, Sean Qualls, Sergio Ruzzier, David Stein, Scott Teplin, Lauren Thompson, Robin Wasserman, Jacqueline Woodson, Dwight Zimmerman

Location: 200 Eastern Parkway - Brooklyn, NY - 11238 Subway: 2 or 3 to Eastern Parkway/Brooklyn Museum

CONGRATULATIONS

Goes to Jonathan Berger for winning the Calendar Tea Towel.
The soup ideas were inspiring and have set me up for the rest
of the season.

November 1st Giveaway

It's high time for another giveaway and what better
gift to offer than my 2011 Calendar Tea Towel.
As always you have to do just a little bit of work for this.

My family are eating a great deal of vegetable soup these
days and I'd love to know whether you are too.

Please leave a comment below on your essential 3 vegetables,
minus the all important mirepoix (carrots, onion, celery),
that make your soup particularly yummy.
The winner will be randomly selected November 8th.

The Exquisite Book EXHIBITION and PARTY This Friday!

You're invited! Please join us THIS FRIDAY on Oct 22nd at Powerhouse Arena in Dumbo Brooklyn to celebrate the launch of our book, The Exquisite Book, with a big PARTY and EXHIBITION ! All 100 of the artists' pages will be on view, hung in the connected order they appear in the book. The pieces have been created as Plywerk bamboo mounted prints and will be for sale at the exhibition. The book will also be for sale and you can meet and get your book signed by these participating artists: Carson Ellis, Mike Perry, Deanne Cheuk, Jen Corace, Jennifer Daniel, Nigel Peake, Joe Hart, Caitlin Keegan, Nigel Peake, Mike Lowery, Katy Horan, Zach Kanin, Chris Kyung, Aaron Meshon, Leif Parsons, Arthur Jones, Laura Ljungkvist, Jonathon Rosen, Ryan Jacob Smith, Claudia Pearson, Ben Finer, Liz Zanis and the authors Julia Rothman, Jenny Volvovski and Matt Lamothe. The party is sponsored by Stella Artois. Wine will also be served. Here are the details: Friday October 22nd 6-9pm Powerhouse Arena 37 Main Street (corner of Water & Main St.) DUMBO, Brooklyn Subways: F to York Street, A/C to High Street We are so excited about the book so come BRING FRIENDS and help us CELEBRATE!!!!!!! ps. If you can't make it to the exhibition we are also launching a web shop on Oct. 22nd where you will be able to purchase the Plywerk prints. Check our site Friday for the shop launch: www.exquisitebook.com

September Recipe

Today I'm happy to share some Fall delights from Sung Uni Lee
and myself. Apologies that September has just been posted
but chard is still at every farmers market so please try this simple
recipe.

I'm also selling these next 2 illustrations as prints in my shop.
Sung and I are also busy compiling the 12 months of recipes together
as a fabulous gift set for the holidays - stay tuned.

This recipe is a great crowd pleaser during an Indian summer day when the glowing embers heating the grill that make you nostalgic for a long summer sunsets.
The taste of grilled greens is deep and satisfying, a cross between roasted nori (another green vegetable) and potato chips; so kids chomp it up.
Cook the leaves and stem separately because their different water content and texture require different cooking times. Alternately, the stems can be used to grab from the grill and pop these delicious snacks straight to your mouth.

1/2 bunch Swiss or Rainbow Chard, good for more mature chard with large leaves

1/4 C olive oil

1/3 C nutritional yeast
1/2 lemon, juiced

1/2 tsp salt

pepper to taste

Cut each stalk at the base of the leaf to separate leaves and stem.

Combine remaining ingredients and mix well.

With a pastry brush of with your hands, spread a tsp of the mixture on the front of the leaves. Stack leaves up when seasoned so that the underside of
the layered leaves are also seasoned.

Toss the stems in remaining mixture to grill or broil separately.
Due to their thickness and water content, the stems take longer to cook and are chewier

On a grill or with broiler on high heat,
place several pieces for 2-3 minutes, until crispy

Remove from heat to serve, they are more crisp once cooled.


October Recipe

Are you like most people and hoard a plethora of condiments to enhance your meals? Unfortunately, most commercially prepared condiments
are loaded with high fructose corn syrup.
In response, here's a quickie recipe for a homemade ketchup that combines the ubiquitous condiments of the plum sauce and good, old standard ketchup.
It's interesting to note that the origin of ketchup is believed to be southeast Asia...so east meets west meets east again.
Depending on the color of the key ingredients such as the plum, tomato and the sweetener, the resultant color can vary greatly, giving you a beautiful range of dark oranges to maroon hues. Adjust the amount of spice depending on who's going to be dipping their french fries into this tangy condiment.

2 med-large tomatoes

4 plums

1 large onion, medium dice

4 garlic cloves

1 tsp, coriander powder

1 tsp cumin powder

1 tsp mustard seed

1 tsp allspice

1 medium spice chili pepper

1 tsp salt or to taste

4 TBSP sherry vinegar

4 TBSP honey or molasses

• Roughly chop all vegetables in preparation for cooking.
• Dry roast spices in large stockpot for 2 minutes over medium high heat.
• Add remaining ingredients, except honey and vinegar, and lower the flame to medium low heat. Cover with a good fitting lid.
• Cook for 15 minutes when all the water from the fruit will be released. Add vinegar & honey, molasses, or maple syrup. The sweetener you use will affect the color and taste of the resultant condiment. Adjust salt to taste.
• Cook uncovered for another 15-20 minutes to reduce liquid.
• Turn off heat and let cool thoroughly, approximately 90 minutes.
• Transfer to blender and liquify the mixture.
• Transfer to glass jars and store in the fridge. Store for up to 4 weeks.
• Make larger batches for canning or freezing.

Re:Form School Paintings

We had a fabulous weekend enjoying the amazing
work at the Re:Form School show. I hope that some of you
managed to visit and if you did would love to know
your thoughts.

My paintings were inspired by Alice Waters Edible Schoolyard
and the idea that every school child should have access to
fresh, locally grown produce.
I painted my illustrations on both bamboo and fallen palm leaf plates.
I wanted to emphasize the amount of waste that goes on
in school cafeterias across the US. Every day mounds of styrofoam
and plastic are emptied into giant garbage cans.

If only we could use sustainable materials to serve our children
balanced and nutritional meals.

The paintings that have not sold will be available in my store in the
following week.

Newest editions

I'm pleased to reveal my final addition to the seasonal tea towels.





And also the set of 4 which makes the perfect gift - these will be available
on November 1st but you can pre-order right here.





I also have my Mushroom towel in stock which was created specifically for
the lovely shop Terrain. These are also available here.