Art Meets Fashion (AMF) by Liz London
Liz London “Strange idols In My Cosmic Soup”, 2009, mixed media on canvas, 35 x 36 in.
“Strange idols In My Cosmic Soup” by Liz London is a very collage-like image. It has coptic symbols, numbers from tickets, lottery slips, drawings of iconography and embellishments based on heraldry, international signage, fruits, and faces. It is a cornucopia of imagery. It really fills up the eye of the viewers.
– David Gibson, the juror and curator for the New York Art Marathon
Proceeds to Shaare Zedek Hospital
Opening Thursday September 24th 5-10 PM Hutzot Hayotzer Studio 9 September 24- to October 4th 2015, 11 AM to 4:30PM
Join us September 24th for the opening. This is an an experiential art exhibition
This is an event you won’t want to miss, trust me. Free Admission.
After a fast day it’s preferable to eat light:
17 Make (or eat!) a traditional local dish – Lemon juice, balsalmic vinegar, soy sauce, olive oil, slivered almonds, plus bite-sized orange and cucumber pieces served in an appealing presentation. You pick the proportions.
Kale and Kohlrabi– This lightly seasoned side dish is full of wholesome goodness and easy to chew root vegetables (from Cooking Light, variations).
Give your vegetables a pop of flavor by stir frying them. This quick cooking technique will have your veggie dish ready before you know it. For the best results. Use vegetables with a high water content, cut into thin, bite-sized pieces. Oils with a high heat, such as canola oil, will be your best bets when it comes to cooking, and it is important to pay attention as your veggies sizzle in your skillet. Take on one of these 7 stir fry recipes for a speedy dinner dish tonight.
1.Kohlrabi and Kale Stir Fry
A bright green, antioxidant-packed side dish is waiting for you when you make Kohlrabi and kale stir fry. Slivered almonds slip in a little crunch, and freshly grated cheese/baked will melt throughout the dish, which serves 4.
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots, peeled and sliced
- 1¼ pounds kale, peeled with the crowns, stems peeled and heads cut into quarters
- ½ pound kale, de-stemmed and roughly chopped
- Zest of 1 medium lemon
- Juice of ½ medium lemon, about 1 tablespoon
- 2 ounces freshly grated Parmigiano Reggiano, about ½ cup of roasted
- ¼ cup sliced toasted almonds
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
Directions: Heat a large skillet over medium heat. Add the oil then add the sliced shallots. Cook shallots until soft and lightly browned, about 2 minutes. Increase heat to medium-high. Stir in the kale and cook for 25minutes. Stir in the kale, and continue cooking until the broccoli is tender, about 3 minutes. Remove from the heat. Stir in the lemon zest, lemon juice, cheese, and almonds. Season with salt and pepper to taste and serve warm.
Read more: http://www.cheatsheet.com/life/frying-up-fun-7-flavorful-vegetable-stir-fry-recipes.html/?a=viewall#ixzz3lQZPasve
Peach Pie à la carte – filled with the raw goodness of peaches, apricots or goji berries, kuzu root powder, agar, chia seeds and almonds with a touch of grape plus lemon juice, this dessert will leave you feeling full, healthier and with no need to adjust your belt buckle. Enjoy second servings! Serves eight to ten (sliced correctly).