politicians destroying art…vol. II in the Chronicles of the Asinine

“Art enables us to find ourselves and lose ourselves at the same time.”
Thomas Merton


(just one wall section of the murals at George Washington High School in San Francisco)

Today we continue our venture into the tales of the asinine with another example
of idiocy outweighing common sense.

It is now officially a sorrowful fact that we, as a culture, have a serious issue
with common sense…as in, we don’t possess any.

Case in point, a high school in San Francisco—oh wait, that alone probably says all you
need to know…but I digress.

This particular high school has some very historic murals that have sadly found their
way into the sites of the Political Correctness Police.

Wait.
“Are they a thing?” you ask.
“What?” I ask…”You mean the PC Police?”

Well, sadly yes…I’m afraid to report that it does seem that the
PC police are indeed very real, very powerful and very scary.

George Washington High School in San Fransico has a collection of murals that
are on display throughout the school and have been there since the 1930s when they
were painted and funded by FDR’s New Deal.

The murals depict the life cycle of George Washington.
They show images of slaves and even Native Americans—some living, some in battle
and some dead.

Images in part because this was part and parcel of this man’s life in the 1700s
during the inception of this nation….not all positives yet realities of the day.

The San Francisco School Board has voted to allow approx. $600,000 to go toward the
destruction of the murals.

All because our culture no longer likes the truth about how life used to be in the early
days during the founding of a nation.

And so we are now seeing that art, which depicts a life that was, is being deemed to be
politically incorrect–as it is viewed through the closed lenses of a 21st century
gone mad.

The culture we live in has deemed that the life of George Washington is obviously
politically incorrect…
Incorrect to those liberal progressive nuts of the 21st century who don’t like the reality
of a man’s life in the 1700s.

I was an art student at the University of Georgia in the late 70s into the start of the 80s.
Well, let’s make that an Art Ed major who took a copious amount of Art History courses,
as well as a great many studio classes, right alongside painting majors, printmaking majors,
sculpture majors, interior design majors…

And it’s never been much of a secret that art majors tend to be a more liberal lot.
Which is in part as to why my conservative younger self sometimes looked a bit out of place,
However, I managed to find a love for many of my professors and fellow classmates.

It was a different time when differences of opinions and lifestyles could still enjoy
one another’s company while still offering nuggets of growth and wisdom to one another.

I did not like modern art…Post-impressionism, Postmodernism, Op Art, Surrealism, Dadaism,
Pop Art, assemblages, installation art, etc…
but rather I loved Byzantine, Medieval, Renaissance, Baroque and Impressionism periods.

Yet I learned early on that art tells a story.
And I do not believe in the notion of art for art’s sake…
Because there is responsibility to art as well as a responsibility from the artist.

I would often tell my students that art must be aesthetic…
that which is “concerned with beauty or the appreciation of beauty.”

As a class, we would spend hours discussing the blatant destruction of the ancient
artworks of Iraq and Syria by ISIS fighters. From the smashing of statuary to the actual
blowing up of temples and centuries-old carvings.
Destroying the stories of a previous people—whose breadcrumbs were left as gifts to
future generations—left to be everlasting in order to tell a story—-
telling their story of then to us today.

Much like the murals in George Washington High School in San Francisco.

According to an article on artnetnews.com at least 400 writers and academics are
protesting the planned destruction of the murals.

The 13-panel painting was created by Russian-born artist Victor Arnautoff in 1936
through the Works Progress Administration. The cycle depicts the life of Washington,
and includes images of America’s first president as a slaver.

But the decades-long debate—which pits activists who take offense at the startling
images against those who say the works were specifically meant to be critical,
not celebratory, and should be used as a teaching tool—is lingering on.

Last week, the academic online journal Nonsite published a fierce defense of
the murals in a letter that has since been signed by nearly 400 writers, historians,
and artists, including prominent academics such as Michael Fried, Aijaz Ahmad,
Adolph Reed, and David Harvey.

“It is an important work of art, produced for all Americans under the auspices of a
federal government seeking to ensure the survival of art during the Great Depression,”
the letter reads. “Its meaning and commitments are not in dispute.
It exposes and denounces in pictorial form the US history of racism and colonialism.
The only viewers who should feel unsafe before this mural are racists.”

The letter has since been submitted to the San Francisco Unified School District,
which had not responded to Artnet News’s requests for comment.

Rocco Landesman, the former chairman of the National Endowment for the Arts,
wrote a letter to the New York Times decrying the planned destruction of the
painting cycle.
“This just in: A significant segment of the liberal community is turning anti-art,”
he wrote.

“When important artworks of our cultural heritage are not just hidden away but destroyed,
how do these desecrations differ from those of the Taliban, who blew up the Bamiyan Buddhas
in Afghanistan, or the ISIS commanders who destroyed ancient monuments near Palmyra, Syria?”
Landesman asked.

These continuing tales of the asinine are more than simply stupid happenings
by self-righteous ignorant people.
They are a blatant reminder that we are not progressing as a culture…but rather
rapidly regressing.

And the sad thing is, as much as these rabid masses fuss and cuss that which they
claim to be politically incorrect, we as a global family are suffering
due to some odd sense of entitled hatred.

When will we say enough is enough?

Your whole head is injured,
your whole heart afflicted.
From the sole of your foot to the top of your head
there is no soundness—
only wounds and welts
and open sores,
not cleansed or bandaged
or soothed with olive oil.
Your country is desolate,
your cities burned with fire;
your fields are being stripped by foreigners
right before you,
laid waste as when overthrown by strangers.

Isaiah 1:5-7

Cooking with Cookie or Vanilla Extract Part II

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But, Mousie, thou art no thy lane,
In proving foresight may be vain;
The best-laid schemes o’ mice an ‘men
Gang aft agley,
An’lea’e us nought but grief an’ pain,
For promis’d joy!

Robert Burns

Oh Robbie Burns, you smooth talking Scot you, you’re singing my song. Or better yet, this is the story of my life. I suppose you could say that my life is a single strand of small cliches strung together over the course of almost 54 years….with my time in the kitchen being no exception…hence the best laid plains of mice and men…or actually the best laid plans of Cookie….

I love to cook and I’ve written a previous post on the art of baking verses cooking— with my inclinations leaning more toward the cooking end the spectrum as this is the area that allows me to be most creative and not as dependent upon the chemical reactions of fats, sugars, yeasts, heat, etc… My pilopsophy is add a little of this and a little of that…and if that doesn’t do the trick… add something else—and when in doubt, perhaps, throw it out.

So I thought it may be nice to have a bit of a diversion today…nothing too heavy, historical or controversial…something more along the lines of taste and of tasting good. And mind you that doesn’t necessarily mean uber healthy rabbit food…..but homemade, perhaps homegrown and soul satisfying….

Do you remember the post Vanilla Extract or is Cookie a Lush…written back in May? Well, it was time to taste test the maturation of the alcohol and beans…ummmmmm

Here the bottles were back in May ready to head to the dark corners of a forgotten cabinet.DSCN0069

and here they are today…bronzed with time….
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I don’t know what I was expecting. Heady vanilla goodness? Sweet, luscious and decadent?
I pulled the bottles out of their dark hiding place, the tomb, aka cabinet, where they’ve been allowed to “do their thing” for these past several months. They have been pulled out from time to time in order to get a healthy little shake—always fighting the desire to pop the cork for a quick whiff of that heavenly amalgamation of vanilla and alcohol—in this case your choice of either vodka, bourbon, honey bourbon, spiced dark rum, Tahitian beans or Madagascar beans…this is hard core extract making.

I pulled out a little silver teaspoon–only the best for this virgin tasting. I placed all the bottles on the counter, and deiced which one I wanted to “test” first. Ooooo, a little shiver ran down my spine, my first decanting…too exciting! I give the bottle of choice one last shake, pop the cork, and I’m suddenly greeted by the unmistakable scent of vanilla which fills the air, but there is also a faint sterile whiff of alcohol….hummmmmm…..

I pour a little of the glistening brown liquid into the spoon, I raise it to my lips and let it fill my mouth. At first millisecond, there is a warm sensation, then suddenly…. AAAGGGHHHH, cough, cough, cough…..yewh…oh God, do I swallow, do I spit…AAGGGHHH…hot, hot, fire….oh dear lord, oh my gosh what was I thinking… a cordial, a cloyingly sweet liquor? AAAGGHHH… what’s in my mouth is on fiiiirrrreeee!!

Now granted I am not one to drink my liquor straight. I’ve just never been that kind of girl. I may be a southern girl who grew up at THE University of Georgia back in the day, who may have had my share of bourbon and coke–of which I no longer seem to desire as I think I had my bait of that oh those many (35ish) years ago…whoops,digressing I do go…. Now give me a little tonic and a lime, a splash of this or that… but straight, no thank you….

My dad has been a Scotch drinker his entire life. One Christmas I spent the most money I’d ever spent on a gift for my dad and that was simply a single barrel, 25 year aged bottle of Scotch from the Speyside area of Scotland. He drinks it neat, or over ice and it’s usually a double to a triple…geeze… I thought there really had to be something to this Scotch business. Sophisticated men (and I’ve only known one woman to do so) have always seemed to drink Scotch. There is an air of sophistication associated with it—tweeds, crystal glasses, driving caps and delightful accents. The whole mist of the moors mystique. I stupidly think that I too need to add this to my repertoire.

Big terrible mistake!!! One taste of Scotch was enough to last me a life time. Liquid burnt peat, that’s all it is. It’s a fiery taste of burnt rubbish. They say you have to acquire the taste for Scotch…if I have to practice to enjoy tasting it, forget it—I’m a love at first taste sort of gal. But don’t tell that to a Scotch drinker. No wee dram here—no sir. Give me my antispetic vodka, the tofu of alcohol –meaning it’ll take on the flavor of whatever you may pair it with—in this case, vanilla beans.

I taste the bourbon extact, the honey bourbon extract, the spiced rum extrat, and the vodka extract—all with similar flair and fire. Ugghh… I pull out a store bought bottle of extract from the cabinet and give it a go just to compare… am I on the right tract or I have created poison?!

Thankfully– the store bought has similar characteristics of my concoctions. Fiery alcohol with some sort of spicy note….just call me the sommeliers of extract.

Time for the true test…to bake a little something in order to see if these bottles are ripe, or still need a little more time to cure…….

Hummm…I need to do something quick as my son and his fiancee were coming over for supper. The need for something streamline nixed the bourbon and rum based extracts as I wasn’t thinking chocolate—I know, who doesn’t think chocolate, but it was a hot day, I needed something light.

Ahhh, meringues…brillant

The smaller meringues, the Boccone Dolce or sweet mouthful in Italian– or even the more showy and larger cousin the Pavolva—are the quintessential vehicle for visually stunning deserts…billowy crisp outer shells with a soft chewy marshmellowesque interior. These are sold, a bit larger than what I make, by bakeries all over Italy and France as a quick pick up go to desert show stopper. One may fill them with mounds of decadent whipped creams and luscious fruits…which is more along the traditional lines of a Pavlova or they may be filled with your either your choice of sorbet and fruit or ice-cream complete with shaved chocolate bits, drizzled with chocolate or caramel sauce and sprinkled with a few roasted nuts or toasted coconut, it will appear as if you have labored for hours.

They are easy to make as long as you follow a few precautions—humidity being the first real kill joy. The other being any unsuspecting egg yolk that drips down into the bowl of whites as you’re separating the eggs. Here is a quick recipe for Boccone Dolce or simply put filled meringue shells:
you will need to”
— preheat your oven to 225ᵒ F
—Line a cookie sheet with parchment paper (I also spray the parchment with Baker’s Joy)
— 3 eggs separated, allowed to come to room temperature (I use 4 and I find that if I crack them first
separating the eggs then allowing for the whites to reach room temps, the shells are not as prone to
shatter sending small shards into the whites)
—a small bit of cream of tartar 1/4 teaspoon–remember I don’t measure, I just give a little
sprinkle)
–3/4 cup granulated sugar
–1/2 teaspoon vanilla extract (here I am a bit more liberal–I use a splash, more like a teaspoon and
a bit more
–Using a hand held mixer I begin whipping the whites and cream of tarter fist just still the whites get a little foamy. Continuing mixing, I slowly add, a little at a time, allowing for it to be incorporated, the sugar. Still mixing I add the vanilla. I mix until the whites are think, shiny, and can hold up stiff peaks if I pull up on the mixer.
–I then gently scoop out 6 mounds onto the parchment lined baking pan. Using the back of a spoon I gently form a nest by hollowing out an indention in the center of each mound.
–Pop the the sheet into the oven and bake for about and hour and a half.
–Once time is up–turn the oven off, leaving the meringues in the oven for at least one more hour as this dries them out.
(now I have found that my meringues cook best in my regular oven verses the convection oven as they tend to cook too quickly-the meringues should not brown but remain a lovely pale off white. You want a nice crisp exterior and a soft mellowly interior.
–here is where you can be creative filling them with decadent goodness topped by more of the same.

These particular meringues cooked and cooled while I prepared supper. As I didn’t have ample time to pull out all the stops for these little puppies, I simply filled them with peach ice cream, topping them with freshly cut peaches. I have been known to sauté the peaches in a tad of butter, sugar, cinnamon, a squirt of lemon till a nice peachy syrup develops ladling this over the ice cream and shells….
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The vanilla was spot on, I could actually taste a very nice hint of warm vanilla laced throughout every heavenly bite of meringue–boccone dolce –truly

I spy mint– that can only mean one thing—Julep Time

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Here in “the South” –and for those of you readers not in the US, or familiar with the particular regions making up the US, “the South” means anything below the Mason Dixon line and east of Texas. The Mason who and what about Texas you ask??!! Well, most Southerners equate the Mason Dixon line as a dividing line dating from the Civil War time period denoting “free” states and “slave” states– or in layman’s term, northern states and southern states. However the survey line actually dates back much earlier and was originally used/created/surveyed to denote British colonies verses American Colonies—a dividing line no matter when or how you look at it.

And as far as Texas is concerned, when they travel, many a Texan will claim to hail from the South when asked from where it is they “come from”— but if the truth be told, Texans would prefer to say that they hail from the country of Texas, a separate country from the US entirely—it’s that big you know.

Anywho (a southern expression) back to the point of this story…here in the South, at the first sign of warm weather—and warm weather is anything on a thermometer reading from the 60s to 70ish degrees Fahrenheit, and of course the sun must be shining– people begin shedding. This phenomenon is a lot like animals that shed as the temperatures rise but rather than shedding hair or fur, Southerners shed clothes.

It could be January 6th on the calendar but if the day is sunny and feels “warm,” a Southerner will scour the closest for special clothing items that have been tucked away for winter hibernation— a pair of shorts, a t-shirt and a pair of flip flops (a simple type of sandal). Business people will think it a good idea to dine alfresco at lunch. Folks sporting convertible cars will think it wise to “pop the top.” (Let’s not talk about pollen yet, shall we—that is another story entirely, how the world turns to yellow powder). Snow and ice may be forecast for the following day, but this day, this day is warm and that means time to “soak up some rays” (meaning to feel the warmth of the sun on your skin and enjoy it).

When I was in college, attending The University of Georgia, I was a member of a sorority (a kind of club for girls). I was a Phi Mu. The Phi Mu house there in Athens, is an antebellum house dating back 150 years. It has an old tin rooftop. The Phi Mus were famous for “sunning” on the tin roof. It could be 38 degrees, with a cold north wind howling, on an early February day, but if the sun was shinning, and heat radiating, girls, oh so very pale girls, would don bathing suits, make for a window only to scamper out to the roof in order to procure a prime sunning spot. The roof of the Phi Mu house is famous you know.

However back to the story, again– as the temperatures begin a slow ascent upward, usually in March, the little, winter, dormant, garden plants that have been “hunkered down” (another southern expression) for the past couple of months, begin slowly creeping upward as well. One of the first little plants (weeds to some as it is a plant that spreads and never seems to give up) to emerge out of hiding from down in the dark soil, baring its sleepy little leaves, is the Mentha x piperita or the Peppermint plant/herb. I prefer Peppermint for my yard, however spearmint is the more common plant found in most gardens.

Ever since I was a young girl, I have loved peppermint tea. It was always a treat when my mother would buy me a tin of Twinning’s Peppermint tea, a real splurge on my mom’s grocery budget. I would feel so sophisticated making myself a cup of tea at the wise old age of 10. I must confess that this little ritual has been with me ever since but I digress.

Being the true Southerner that I am (I’m no transplant as I was born and raised here) I watch my sleepy little mint plants popping up out of the ground and I immediately start thinking Juleps!
What’s a Julep you ask—a beautifully sophisticated southern adult sipping beverage. Refreshing on a hot, humid southern sticky day (anyone traveling to the South in the summer months has come face to face with the dreaded southern sticky humidity—a type of heat that hits you smack in the face and sucks the life out of you. Making it difficult to breath, it can trigger health warnings and does a terrible number on one’s hair—but there I go digressing again…)

It is important to find something, anything to soothe the southern sticky humidity and a Julep is an age-old remedy. It is also a precursor to the most famous of horse races, the Kentucky Derby. I suppose Kentucky may claim to be the home of the Julep. I can’t say for certain, as I’ve not done any historical research into the inception of the drink, but given that the main ingredient is Kentucky Bourbon, I suppose they may claim it as so.

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I would like to continue this little discourse of all things southern, horse racing, juleps, etc…but today is one of those “sunny” southern days of glory. My mind is wandering to all things of warm weather…cookouts, the sweet smell of freshly mowed grass, fire ants (damned creatures—for another post), long sunny afternoons, watermelons, star gazing to the mournful sound of the whipper-o-wills, sweet corn on the cob with buttery wonder dripping down one’s chin, and a tall frosty glass of either a julep or even a mojito to quench that sweltering sticky humidity that I know is coming…

Here are two little recipes for a Julie Julep or of Jujito –be mindful that I am not one big on the whole concept of measuring. I’m of the school of a dash of this and a splash of that…a scary little concept when talking Bourbon, Vodka or Pisco. (Pisco is a wonderful fermented liquor made from distilled grape must originating from Peru—I prefer it to Tequila).

Get a pretty tall/collins glass—I pull out my best Waterford crystal (thank you Ireland). But a true Julep cup is a small squat sterling silver cup which nicely captures the “sweat” of the ice within on an oh so hot day….. Cut a bunch of fresh mint leaves. Get some crushed ice. If you’re a purist, make some simple syrup by boiling equal parts sugar and water but I have found Agave nectar to be a quick solution—found at grocery stores—
Place the mint in the glass/ cup and using a muddler, or the end of a wooden spoon, crush the mint leaves releasing the essential oils. Fill the glass with crushed ice. Add a Tablespoon to 1 oz syrup/ nectar, depending if you like it sweet or not. Next add 2 to 3 ounces of good Kentucky bourbon (the best you can afford) and if necessary an ounce or so of water, depending if you’re a purist or not—give it all a stir, top with some mint leaves and voila!!

The Jujito is more of a lime inspired libation equally rewarding on a hot sticky southern evening. Get a tall/ Collins glass (see above). Fill with mint leaves, crushing with a muddler or end of a wooden spoon. Cut a lime in half and squeeze ¼ to ½ of the lime in the glass. Pour in 1 oz of syrup/nectar, 2 to 3 ounces of either Pisco or Vodka—the Pisco is really the best choice. Top off the glass with lime-aid, Simply Lime, or some other limejuice type beverage (not a soda—raspberry lemonade can be substituted). Top with a slice of lime and more mint—enjoy and do not gulp.

Warning–if you want more accuracy measuring, perhaps a lookup of a cocktail would be helpful–you are welcomed to experiment with ingredients and measurements–whatever floats your boat (another southern expression). These are meant to be savored in a lawn chair or rocking chair–no drinking and driving ever intended!!

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The Twilight Zone, Cortona and Luca Signorelli

As we continue forward with the events of Holy Week, culminating on Easter Sunday with the celebration and rejoicing of the Resurrection—Jesus’ victory over death, which, in turn is our victory as well, I wish to continue looking at this week through the lens of art.

In yesterday’s post I explained my fascination with Medieval art, as well as my love for the art of the Italian Renaissance. I shared with you a visit to the small museum of San Marco located in Florence, Italy. I recalled the beauty of the museum for both the fact that it has retained its charm as a once active Dominican convent dating back to the 14th century, as well as for the historic and yet simplistic beauty of the frescos that adorn the monastery and the cell walls of the monks who once called San Marco “home.”

Today I would like to share another visit to another small church turned museum. This time we travel a short distance south of Florence to Cortona, Italy—a small medieval hill-town in southern Tuscany.

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I will not recount the wonders of Cortona that I have previously noted in my post Feast and Fellowship. There I recall the good food found in this quaint town, as well as some wonderful local merchants, the tie to author Frances Mayes, as well as for the small Italian village hailing as the adopted home of the University of Georgia’s visual art students. I will however recount a bit of my visit to Cortona, as well as to the Museum of the Diocese of Cortona, featuring the works of hometown boy made good, Luca Singorelli.

When traveling I usually depend on trains as my main means of transport, whisking me from city to city, country to country. This is certainly where Europe has travel perfected to an art. The US can learn a thing or two about the efficient use of train travel but I digress…as usual…

On this particular trip, my aunt and I had taken the train, from Florence, south to Cortona. With the one glitch being that Cortona is a hill town, the train station is down in the valley—this makes access a bit tricky. For towns such as Assisi, Cortona, Montepluciano, etc. the train stations are usually down in the “valley” in a separate small town or municipality. Buses run from the station up to the main town.

This trip was to be no different—station, bus, town. The problem was that the conductor was not calling out Cortona as a place to disembark. He was calling out the town location of the station, of which was not on my map. Panic began setting in. Not speaking Italian made listening to the intercom a little troublesome. As the train nears Cortona, or what I think to be Cortona, I suddenly panic telling my aunt to grab her stuff and lets make our way to the door. The train doors open, we throw our bags off, hopping off ourselves, when I quickly tell my aunt to grab her bag and get back on—NOW! Seems this was the stop before Cortona’s stop.

We now came to the stop for Cortona.
A name I still didn’t recognize but hoped for the best. The train pulls into the station. The station however is so small that our train car stops well short of the buildng. The door opens and we find ourselves looking down at gravel. Not having much time at these small stops we hustle getting our luggage off the train, dumping it down out of our train car onto the gravel all before clamoring down the steps.

Here are now two women dragging their rolling luggage over gravel up to a now deserted tiny train station. I love Italians very much, but if you need some sort of help or assistance and it is the lunchtime hour, you can just forget it. . .as well as for the “siesta” hour following lunch.
The Italians do know how to live—but I digress, again.

The tiny station is closed up with nary a soul to offer directions or assistance. Panic sets in again as my aunt does have a tendency to panic a wee bit when things are not flowing smoothly as they should, especially in a country in which we do not speak the language. At least it was a sunny day.

We roll our luggage around to the front of the station to what appears to be a bus stop bench. I wander around a bit looking for some sort of sign. There are no taxis, no buses, no people—I’m starting to think of the Twilight Zone. I hated those wickedly twisted tales that I use to watch when I was young. They gave me the creeps and disturbed me. That’s why to this day I hate crap like that on TV—a good reason as to why children are not meant to see certain programs, but there I go digressing.
I was beginning to have those same uncomfortable feelings at this deserted train station…

Suddenly out of nowhere a young lady appears (see, Twilight Zone) and obviously notices two “out of towners” that must be lost, as we obviously look like two deer in headlights.
In quasi English/Italian, she lets me know that a bus will be by shortly.
I tell her we are going to Cortona, pointing upward.
She nods, telling us to wait.
A car pulls up out of no where, she gets in and departs.
We are alone, again (I’m telling you, Twilight zone).
A few more minutes pass and low n behold, a bus, more like a travel bus, like a greyhound, pulls up.
The door swings open and the driver looks at me announcing “Cortona.”

We pull (jerk) our luggage up the steps.
The air conditioning is a most welcomed relief, as we were really getting hot.
This was mid June— Italy + summer = misery.

We are the only riders on the bus…
are you now hearing the Twilight Zone theme playing in your head?
I am.
The bus wends its way up a narrow road of switchbacks eventually making its way to a “parking” lot area outside a massive and ancient stonewalled like fortress.
This is the old wall surrounding the town of Cortona.

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We practically throw our luggage off the bus, down on to the paved parking area.
The bus pulls off leaving us standing on a cobbled road leading into an arched entrance perched
between the large stonewall.
As we stare straight ahead at the archway, I muse how the bus is going to turn around in order to make its way back down to Twilightville.
Stepping forward, we our way into town on the cobbled stone road with our luggage loudly bumping behind us, announcing our arrival to all.
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There are groups of outdoor tables lining the sidewalks on either side of us full of patrons eating and drinking… making us feel a bit conspicuous with our clumping luggage.
As we begin seeking our hotel with our luggage trailing behind, we are grateful that Cortona’s main “strip” is as small as the town itself.
I have a map, the name of the street for our hotel…when bingo—our hotel…

The hotel, Hotel San Michele, is perched on a very steep side street. It is an actual old grand
palace / home converted into a hotel.
Our room was actually once the kitchen, complete with old large farm sink and ornate cooking hearth. It is a large and spacious room, well appointed and is truly one of the nicest and largest rooms we have ever had when traveling throughout Italy.

After getting checked in and situated, I decide I need to go to the Pharmacia I had noticed when we were bumping our way through town. If you’ve never been to a pharmacy in Italy, as well as throughout much of Europe, they are a treat in decorum and civility. The sales people wear white medical jackets. Much of the items you come to a pharmacy to purchase are behind the counter or in drawers that the sales people will help you with—none of the familiar shelves crammed full of “stuff” that we take for granted and grab like it’s going out of style. The sales folks/ pharmacy assistants are helpful and knowledgeable and can usually be most helpful to even the English speaker.

As we enter the store, we are warmly greeted. This particular Pharmacia is very nice and large. They even had a display of Dr. Scholl’s flip-flops—Ooooo. I’m always looking for shoes, especially when traveling, because the ones I would currently have on would most likely be giving me fits. Trust me, I do give much thought to what shoes I take on a trip, but with all of the walking, even tempurepedic shoes would hurt—but I digress….

As we look around the store, the sales lady makes for the door. She shuts the door and turns out the lights, putting her finger to her lips as to quiet all inside the store. We don’t know if the store is closing or if something bad is happening. She crosses herself and I start worrying that this “is it, the end.”
When I finally see what has her attention, I am most relived.
A hearse is driving past the store.
I think that is the only time I ever saw a car driving through Cortona, as it is primarily a pedestrian town.

As Cortona is a Medieval walled town the local cemetery is found well outside the city walls. I suppose the funeral is held in a local church, and then much like home, there is a procession to the graveside. It just happens that here the hearse is often the only vehicle; the mourners are often walking behind the hearse. As soon as the hearse and mourners pass, the sales assistant turns the lights back on and re-opens the door and it’s business as usual.
Interesting.

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There were many reasons I wanted to visit Cortona but one of the primary reasons was to catch a glimpse of one of Cortona’s homegrown stellar artists—it’s just that this particular hometown boy had been dead almost 500 years. He was a draftsman as well as a painter.

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Luca Signorelli was born in 1445 in Cortona. I first “met” Signorelli while I was studying art history at the University of Georgia. I was drawn immediately to his style and use of color. It is obvious that Michelangelo was influenced by the work of Signorelli. Both artists have a strong command of the human form. Signorelli also has a keen use of color. His paintings and frescos are just as vibrant today as they were the day he painted them. Thirty years after Signorelli’s Judgment, Michelangelo would go on to do the same themed painting for the Vatican.

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Signorelli executed works in the Vatican but is best known for his frescos, particularly those in the series of the Final/ Last Judgment located in Orvieto. I think it was the studying of these frescoes that had a tremendous effect on me. I don’t know why Signorelli’s Last Judgment would effect me more so than Michelangelo’s, which is on the wall behind the altar in the Sistine Chapel, but it is Signorelli’s work that has stayed with me these many years and I wanted to see him up close and personal.

Like most people, I don’t like thinking about Hell. That whole fire and brimstone business, going south where the sun don’t shine, a place where there is no ice water… yet with all humor aside, I know that Hell is indeed a real place that I do not ever want to find myself. Hell is the total separation from God my father—–I can think of no worse fate.

Signorelli depicts demons and devils, taking those who are cast aside by Jesus and the Archangels at the final Day of Judgment, with vivid clarity. There is despondency and despair on the faces of the souls cast aside. There is an equal counter of an evil resonance of delight and glee from the demons. I am reminded of the verse in Matthew where Jesus separates the sheep to his right and the goats to his left. These were the haunting images that have stayed in my mind from the time I had first studied Signorelli’s works.

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Cortona is a small stop on the path form Florence to the more popular destination of Assisi and eventually Rome. From a tourist’s perspective there is not a great deal of draw to this small hill town.

There is not the haute couture shopping that is found in Milan, Venice, Florence and Rome. There are not the stellar Michelin chefs entertaining guests in their lavish restaurants.
However there is the tomb of St Margaret of Cortona.

A fortress is perched atop the pinnacle of land that makes Cortona known as a “hill” town.
There is The University of Georgia’s Visual Arts Study Abroad campus. There is author Frances Mayes renovated Italian home (not a tourist destination as this is her private residence). There are stunning views of the surrounding valley and Lake Trasimeno.
There is peace and serenity.
And there are chimney swifts out the wahzoo.

The main piazza, Piazza dell Republica, is not as grand as one may find within, say, Florence.
It is a central gathering place nonetheless for both tourists and locals alike.
It is from here that one may find their way to the tiny Piazza del Duomo where The Museum of the Diocese of Cortona is located.
It sits besides the Church of Jesus—-an ancient medieval place of worship

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The Church leaders, having amassed, through donation and gift giving, a great deal of treasured artifacts, objects of religious veneration, and beautiful works of art throughout the centuries of church history, decided that a separate structure should be erected in order to house and allow the public the opportunity of viewing these hometown treasures. In 1945 the museum was officially dedicated and Cortona now proudly boasts a modern facility worthy of its rich Etruscan and Christian heritage.

If you are not careful, it may be difficult to spot the church, as well as the museum, as its exterior is very unassuming. My aunt and I wandered around a bit, almost in circles, certain we were in the correct location but without anything letting us know otherwise…
When we figured simply trying one of the many doors…and bingo!

As I’ve stated before, being able to see the actual works of an artist verses just pictures in a book makes a tremendous difference. An emotional connection is now allowed to take place as one stands before a huge painting, statue, fountain, or other piece of “art”…
There is a sense of being dwarfed by the mere size, or surprised by the smallness..
There is a feeling of being overtaken—overtaken by the sheer magnitude of what is commanding the attention of the viewer—be it large or small.
There is a physical presence to the artwork.
It comes to life so to speak.

I am always humbled by the obvious history behind a piece of art.
The distance of time which separates me, the current viewer, from the time of the works’ inception—
not to mention the myriad of viewers who also have stood before the very pieces of art that I now stand before.
From princes and popes, to queens and saints, to now, just me.
There is an intimate sharing that is taking place with all those who have gone before me, myself and those who are yet to come.
There is a tangible connection that is almost palpable.
There is a sense of the Divine.

Those who see art in a museum and just walk past, piece per piece, without giving thought or refection to what separates art and viewer is missing so very much.
There is living history, celebration and a serious story taking place.
It is there, free, for all to partake.

And so it was, when I saw the works of Signorelli, in this most intimate of settings.

Obviously the Orvieto frescos of the Final Judgment are not here.
As it so happens, it was here in Cortona that Signorelli suffered the grievous loss to two children on two separate occasions…
I often think that artists lose themselves, hiding from pain or sorrow within their art—–as the art provides an escape or an outlet for tremendous emotion.
This is most likely no different for Signorelli and his loss.
What then is there about his work, the emotion within each piece, that most likely hides his own torment and suffering?

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I will not attempt to play art critic, as that is not my job. My job, or rather my hope, is that by reading my recollections, you may be stirred within and moved by some unknown force prompting you to dig deeper and go further.
I hope you will want to look at the work yourself, either up close and personal, or through investigation in the world of art history. My dream is that we could all travel to see such treasures—but unfortunately that is not possible. It is therefore the responsibility of those of us who have seen various treasures throughout the world to share them with others.
As that is what art is about—sharing.

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Signorelli’s work is moving. Moving because of the subject matter, but equally moving because I also know of his sorrows. He is sharing his pain with me and countless other viewers.
Michelangelo shared…
Leonardo shared…
Caravaggio shared…
Not all share sorrow or pain…
For some it is frustration, for others, perhaps even joy…
Yet it must be known that all share a touch of genius.

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It is because of having read the accounts of others viewers and travelers that prompt me to often want to go myself, in person, to see and view such—whatever it may be. When that is not possible, which is much of the time, I find other means in which to glean a little bit more. I attempt digging deeper. Seeking to unearth my own piece of treasured information and emotion. May this be your little bit more, your little bit extra.

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Feast and Fellowship

I confess. I love to eat. Let me clarify. I love to eat good food. I enjoy eating said good food, surrounded by those I care about, those who are family and or friends, or simply those who equally enjoy good food and good company. Maybe it’s a quiet evening at home with a well planned out home cooked meal. Maybe it’s a festive time out at a Michelin Five star restaurant. Maybe it’s an unctuous cup of Gelato enjoyed on a street corner in Italy on a hot summer day—good food is often the highlight of the day no matter where or when it is enjoyed. And yes, the blessing of being able to have food, good or bad, is a graciousness that does not go unnoticed. As gratefulness and thankfulness abound.

I put as much planning into where to eat during a travel trip as I do to which hotel I choose for a stay. Often times the well-laid plans of mice and this woman will fall away to a need for spontaneity, leaving way to finding a special place for a special meal on a wing and a prayer. Almost always experienced with memorable results.

I’m reminded of the most delightful little restaurant in Florence. My dear friends the Papinis, who run a very old Florentine leather business (http://papinileather.com/), suggested a very small restaurant just around the corner from their business. My aunt and I wandered in, or I should say down, into a tiny dinning room of an ancient building in an alleyway just off of the small Piazza del Pesce right by the Ponte Vecchio. Realizing that, due to the small dinning room, reservations were a must, as the restaurant’s popularity with locals and tourists alike was abounding—we made reservations for later that evening.

By the time of our reservations, the small dinning room was filling quickly. A husband and wife team, along with a small array of cooks and waiters, ran the restaurant. There was a group of raucous ladies from Texas sitting at a table across from us. A quiet couple form Spain sat next to us. I tend to lean towards Pappadelle with boar sauce as a main course when in Florence, so this particular evening was to be no different. I’m not certain as to why that is—I just find it indulgent as well as most satisfying.

The highlight, however, was the plate of fried squash blossoms. Light and delectable. Reminiscent of fried okra (a “southern thang”). They were so divine that we ordered one more plate prior to ordering desert. There was good reason as to why I ate a bottle of Tums before going to bed that evening as I have never been so “stuffed”…. just thinking about it makes me smile, as well as a little queasy…

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And then there is the velvety smooth warm tomato flan I had in Cortona, Italy. Cortona is home to the University of Georgia’s Visual Arts summer abroad program. It is also home to Frances Mayes’ Under the Tuscan Sun fame. Cortona is a quaint and ancient hilltop medieval town in southern Tuscany.

Perched atop the main piazza in town sits a small yet delightful restaurant, La Grotta. My aunt and I had a table sitting along the ledge overlooking the Piazza della Republica, which is the location for our friend Marco Molesini’s wine shop. His family runs a deli/grocery store and he runs the wine shop—shipping wines, vinegars, olive oils, cheese and meats all the world over (http://www.molesini-market.com/). Much to my surprise when I walked into his shop, he was sporting a Georgia Bulldog T shirt—seems Marco attended the University of Georgia and is an official Bulldog just like me—an instant friend bound by the Dawgs found an ocean away!

It is here that on a warm summer’s evening one my sip fruity Tuscan Chianti wines while watching the swallows (chimney swifts) darting about the courtyard like Japanese zeros honing in on an unforeseen target. The peace that settles in over this small town is heavenly. Families, with their young children in tow, gathered below us, meeting together before deciding where to head off for a fine meal. I was completely content in this moment.

I had ordered the tomato flan and my aunt the Burschetta. Both prepared with the freshest vine ripened tomatoes, freshly picked aromatic basil and the peppery local olive oil that Tuscany is so famous for.
Not only were they both strikingly vibrant with vivid color stimulants for the eye, the taste buds were equally rewarded with the bursts of fresh flavor. The flan arrived in a small dish sitting is a puddle of warm basil infused olive oil. The first bite was nothing short of magical. The setting also helped add to the magically surreal moment.

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If it is a sweet one seeks, Zurich is home to Sprungli’s Chocolates/Café (Lindt Chocolates). It was here, this past September, while on the “Great Retirement Adventure”, that my aunt, my friend Melissa and I all found out what chocolate is truly all about.

We had just arrived in town after a long overnight flight. It was still early morning and we were hungry. Who says you can’t eat chocolate for breakfast? Of course there was coffee ordered so that may qualify our meal of Chocolate mouse cakes, our first breakfast meal in Switzerland, as acceptable. One bite of this light, tongue coating smooth concoction of cream, sugar, chocolate, vanilla–an amalgamation of goodness—one will never be the same.

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We were in Zurich for a day and a half and visited Sprunglis’ multiple times. They do offer “real” food as well, besides the myriads of pastries, pies, cakes, macrons, and chocolate, but why bother?! Oh I could go on but there will be a posting later on such treats……….

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And then there is the fellowshipping.

I have always believed in good company with a good meal. I also prefer being the one whose preparing the meal. I just feel more comfortable doing all of the work I suppose—not that I’m a martyr by any means—just enjoy cooking for those I care for, or for those I don’t really know.

All during my tenure as a teacher, it always seemed as if we were having some sort of shower or party after school celebrating something, anything. There were showers to celebrate the impending marriage of either a teacher or the grown child of a teacher. Showers for a young pregnant teacher or for the coming of a grandbaby for an older teacher.
We had “parties” for the faculty if we, as a school,were to be receiving some honor or accolade. We welcomed new administrators with cake and punch and said good-bye to our retirees with a luncheon. You name it, we gathered together to celebrate at any possible opportunity. And I was always happiest when working behind the scenes of these events.

When the time came for my own good-byes, it was to be no different. I had to be the one cooking and preparing. I told the ladies of the school that we would “feast and fellowship” at my house once school was finished for the year. Of course we had the end of year luncheon at school where I was truly humbled by the display of “good-byes”, but it was the feast and the fellowship shindig at my house, with all of the school’s ladies, that was most memorable. In order to protect the identities of all involved, I will say no more 🙂 Trust me, however, when I say that a good time was truly had by all. My salad niçoise and muddled peach juleps—marvelous…. but I digress.

A few years back, when scoping out my Bon Appetite Magazine, I always enjoyed reading the back page. On the back page, the Magazine always highlighted some famous person, always asking about their idea of a good meal, what were the 3 most important things in their refrigerator, and my most favorite question, “what 3 people from history would you invite to dinner?” I’ve always thought about this question wishing someone would ask me the same thing.

Well since you’ve asked, I’ll tell you.

I’ve thought about this question for years. At first I thought about asking some really big name world changer…. Gandhi. But then I thought better of that as he would most likely be on a hunger strike and not interested in feasting or fellowshipping. I couldn’t ask Mother Teresa as she would admonish me letting me know in no uncertain terms that I should be feeding those in need in my community rather than preparing a special meal for her (now I’m rethinking this whole idea).

There is, however one individual, who I know would not only enjoy feasting on a good meal, but he would enjoy taking center stage of conversation, taking the fellowshipping to an all time high. My hero, Sir Winston Spencer Churchill. I would also have to ask my other hero. Father Karol Wojtyla, otherwise known as Pope John Paul II. Two vastly different men but two men I would love to listen to in person, basking in the knowledge and blessing received by being in their presence.

But who will be my third dinner guest? Julia Child? No, her vivacious personality would sway all of the attention of my gentlemen guests in her direction. I would hate being jealous of Julia. What about my hero Margaret Thatcher? No. I fear she would dominate conversation with Winston regarding policies of Great Britton during both of their respective times in office leaving me to feel left out. No fun being left out at your own dinner party.

No, I won’t ask another female. I’ll be selfish. But who…. hummm…Ahhhh…what’s a fine meal without a little good French food and wine? Who would most appreciate French Food (besides Julia)? Napoleon Bonaparte—the little Corsican general and self crowned French Emperor! Who, oddly enough, I so admire. A ladies man to be sure. Charming and polite. However, upon meeting Churchill, that genteel demeanor would most quickly vanish.

Winston and Fr. Wojtyla, will no doubt, talk about the War (remember the War is always WWII). But once Napoleon shows up for the evening, Winston will be in rare form. He will parley with the “little general” taunting him with his study of Wellington and of Russia. Playing up the eventual defeat of Napoleon at Waterloo to a crushing crescendo to my dinner guest’s dismal dismay—and loving every minute of it.

But knowing Napoleon, he will not remain silent, fighting to the end. It will be at this moment that I will ask Fr. Wojtyla if he would like to leave the military campaign behind in order to depart with me to a quiet room, only to enjoy a last glass of wine and discus his latest views of the plight of man. I would sit in rapture and in awe of this bigger than life man, mystic and soon to be saint. That would be a most special evening indeed.

I cannot leave you pondering the joys (and sometimes the tragedies) of feasting and fellowshipping without leaving you something a bit tangible from today’s discourse. You must have a recipe. It is an almost fail proof recipe for a country round loaf of delightfully rustic bread. Now I have had some measured success with a recipe that included the whole yeast, rise, knead, rise some more boule type round…but to be on the safe side we’ll go with this William Sonoma choice. I usually make this for Easter as it has the light hint of Rosemary, the herb of “remembrance” and lemon, which harkens to the renewal of Spring and warmth.

No better ingredient to a true feasting of fellowship then the breaking of the bread, together. The ancient and time honored tradition of hospitality, sacrifice and everlasting Hope…

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Rosemary-Lemon No-Knead Bread
This bread is almost effortless to make because it requires no kneading. Instead, the dough is allowed to slowly rise over a long period of time. Then it is baked in a preheated covered cast-iron pot, which helps produce a crispy, bakery-style crust on the finished loaf.
Ingredients:
3 cups all-purpose flour
1/4 tsp. active dry yeast
1 3/4 tsp. salt
2 tsp. chopped fresh rosemary
2 tsp. chopped lemon zest
Cornmeal as needed
Directions:
In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 1 5/8 cups water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours.

Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.

At least 30 minutes before the dough is ready, put a 2 3/4-quart cast-iron pot in the oven and preheat the oven to 450°F.

Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.

Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf.

Adapted from Sullivan Street Bakery (New York City) and Mark Bittman, "The Secret of Great Bread: Let Time Do the Work," The New York Times, Nov. 8, 2006.