My across-the-hall co-worker is running the Boston Marathon tomorrow for the fifth time. She’s an incredibly committed athlete and an unbelievably poised and elegant person. She’s running to raise money for a brain tumor research foundation in honor of her uncle, a fire captain in the city. You can learn about recent research supported by her donors here. I selected this charity for my 30 for 30 project because I believe in supporting the causes of my friends and I feel strongly about donating to smaller scale cancer research projects.
[image from boston.com]
Posted in 30 for 30
When I first spotted the Red Ball project on A Cup of Jo, I flagged the post to read later. To my surprise, the project originated in St. Louis!
RedBall began as a requested commission by Arts in Transit, an award winning public art bi-state agency based in St. Louis. I was asked to choose among a series of sites and propose a temporary work. After being drawn to an unlikely underpass lacking the glamour of other possibilities I worked through a series of ideas, trying to figure out how to make evident my pull to this particular place. In a late night sketching session, after many failures and in a moment of frustration to realize the compressed potential of the site, I jammed a gigantic ball under the bridge to make myself laugh. Excited, intrigued, and having nothing else I liked, I showed the sketch to my project manager the next day over ice cream at Crown Candy. She laughed too, and thus began the RedBall Project.
Read all about it here.
What do you think about this kind of art?
[image from www.redballproject.com]
One of my most-often-rented videos when I was a kid was The Chipmunk Adventure. In it, the Chipmunks and the Chipettes are conned into competing in an around-the-world race for a cash prize. In reality, they’re facilitating illegal diamond sales. The movie is a clever, song-filled romp. Here’s one of my favorite clips!
I turned thirty in January. I was (am) really excited about being thirty. In honor of my thirtieth year, I’ve decided to donate $30 to thirty causes that are important to me.
My first donation was to my godson’s Jump Rope for Heart fundraiser for the American Heart Association. I’ll all for cardiovascular health and such, but the real reason I decided to donate was because he was so darn excited to raise money for the cause. He even asked his mom if he could donate his Christmas money. I also have very fond memories of participating in St. Jude’s Mathathon in elementary school.
[image from Epic Self]
Stayed tuned for more donations! I’m really excited about this challenge!
During our annual trek south over the holidays, my family dined at Big Bad Breakfast in Oxford, Mississippi. I’m a sucker for a traditional breakfast, and this didn’t disappoint. But, y’all, that tabasco/brown sugar bacon was TO DIE FOR. I’m going to try modifying this recipe over the weekend. Wish me luck!
Among the things we inherited from the previous tenants of our home was a subscription to Food & Wine magazine. This week I made Cat Cora’s North African Fish Stew. It was a hit, even with my fish-abhorring little sister.
North African Fish Stew
1/4 cup extra-virgin olive oil
2 medium red onions, thinly sliced
2 tablespoons golden raisins
1/4 cup salted roasted cashews
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 medium tomatoes—peeled, seeded and sliced crosswise 1 inch thick
1 tablespoon ras el hanout (Moroccan spice blend)
1 1/2 cups vegetable stock
1 1/2 pounds catfish or tilapia fillets, cut into 1 1/2-inch cubes
Salt and freshly ground pepper
2 cups couscous
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1 tablespoon unsalted butter
2 scallions, thinly sliced
- In a large, deep skillet, heat 2 tablespoons of the oil. Add half of the onion and cook over moderate heat, stirring, until browned, 8 minutes. With a slotted spoon, transfer to a plate. Add the raisins and cashews to the skillet and cook for 1 minute. Transfer to the plate.
- Add the remaining 2 tablespoons of oil to the skillet along with the remaining onion and both peppers. Cook until softened, about 7 minutes. Add the tomatoes, ras el hanout and stock, cover and cook over low heat for 10 minutes. Season the fish with salt and pepper and add to the skillet. Cook over moderately high heat until the fish is cooked, 5 minutes.
- Bring 2 cups of water to a boil. Put the couscous in a heatproof bowl and toss with the cinnamon and cumin. Pour the boiling water over the couscous, cover and let stand for 10 minutes. Stir in the butter and season with salt and pepper. Spoon the couscous into bowls and top with the fish stew. Garnish with the onion, raisins, cashews and scallions.
In January, B and I saw Cults at the Black Cat. Check out the video for their song Abducted. Enjoy!