Cheveldi

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45th World Wide SketchCrawl - DC rcruzniemiec aka archatlas

After many (MANY) years of not doing any street sketching I participated today on the 45th World Wide SketchCrawl - DC. Every drawing took me longer than usual and just getting the cobwebs off took at least a couple of tries but I dare to show a couple of the sketches done today at Eastern Market.

William Whyte

The Social Life of Small Urban Spaces

Piazza Ducale, Vigevano, Italia
I love how eventhough the building is facing a slightly different direction, they made the façade face the piazza!

Piazza Ducale, Vigevano, Italia

I love how eventhough the building is facing a slightly different direction, they made the façade face the piazza!

Greek Stuffed Zucchini or Kolokithakia Gemista
(less Avgolemeno Sauce)
Saw it on Kitchen Nightmares at a Greek restaurant and had to try it.  Amberdawn loves zucchini and we both love stuffed vegetables, so I thought I would make a special treat for Amberdawn.  She’s the only one who likes zucchinis and therefore doesn’t get many.  And when she does buy some, they get thrown in the bottom of the frig and we forget about them or she’s too busy to make herself something and the boys, until we clean out the frig and find them rotting in a corner. 
I used two different recipes. 
http://www.kalofagas.ca/2013/08/25/stuffed-courgettes-kolokithakia-gemista-with-avgolemeno-sauce/
http://www.yummly.com/recipe/external/Greek-Stuffed-Zucchini-AllRecipes-37699
I only made a two serving version according to Yummly’s, but that was four zucchinis.  I’d say in a restaurant though, you could just deal with one good zucchini.  The stuffed zucchinis were under seasoned, esp. salt.  The sauce I completely messed up on.  I used Yummly’s because it wasn’t a white sauce with lemon and egg in it.  But I didn’t understand what I was supposed to do with the whipped egg whites.  I figured out that I should have the lemon and egg yolks right in after I meringued them.  But I didn’t until I had mixed the yolk lemon mixture in with the drippings. So it didn’t make a very creamy sauce, more lumpy visually.  I think I’ll try the white sauce version next time anyway.
So this did give me my own thoughts on what I would do instead.  Make Greek Pasta.  Cook the meat with the spices and onions (and maybe the rice too, roast a zucchini, and then mix it into a lemon-egg white sauce.  And figure out a pasta it would taste good on.

Greek Stuffed Zucchini or Kolokithakia Gemista

(less Avgolemeno Sauce)

Saw it on Kitchen Nightmares at a Greek restaurant and had to try it.  Amberdawn loves zucchini and we both love stuffed vegetables, so I thought I would make a special treat for Amberdawn.  She’s the only one who likes zucchinis and therefore doesn’t get many.  And when she does buy some, they get thrown in the bottom of the frig and we forget about them or she’s too busy to make herself something and the boys, until we clean out the frig and find them rotting in a corner. 

I used two different recipes. 

http://www.kalofagas.ca/2013/08/25/stuffed-courgettes-kolokithakia-gemista-with-avgolemeno-sauce/

http://www.yummly.com/recipe/external/Greek-Stuffed-Zucchini-AllRecipes-37699

I only made a two serving version according to Yummly’s, but that was four zucchinis.  I’d say in a restaurant though, you could just deal with one good zucchini.  The stuffed zucchinis were under seasoned, esp. salt.  The sauce I completely messed up on.  I used Yummly’s because it wasn’t a white sauce with lemon and egg in it.  But I didn’t understand what I was supposed to do with the whipped egg whites.  I figured out that I should have the lemon and egg yolks right in after I meringued them.  But I didn’t until I had mixed the yolk lemon mixture in with the drippings. So it didn’t make a very creamy sauce, more lumpy visually.  I think I’ll try the white sauce version next time anyway.

So this did give me my own thoughts on what I would do instead.  Make Greek Pasta.  Cook the meat with the spices and onions (and maybe the rice too, roast a zucchini, and then mix it into a lemon-egg white sauce.  And figure out a pasta it would taste good on.

There is one thing I don’t like about the Oklahoma City Zoo and Botanical Gardens! That’s the lack of signs on plants. Especially the new ones I’ve never seen before. Like this pretty little thing. I can’t tell if that’s variegated that gets more variegated or if that’s the flower.

We’ve Got New Chicks:  Chip (Brown Leghorn; the bigger and brown chick) and Wink (Barred Rock, the blackie).  Chip was Buddy’s choice.  I think he only cared about what the chick looked like and not the adult.  Wink was a freebee, the boss guy wanted to get rid of him because he kind of week.  I said no but then I asked Amberdawn and she felt bad for him and now here he is.  I’m glad because I was worried about having a solo chicken again.  They seem to have a hard time transitioning.
We’ve Got New Chicks:  Chip (Brown Leghorn; the bigger and brown chick) and Wink (Barred Rock, the blackie).  Chip was Buddy’s choice.  I think he only cared about what the chick looked like and not the adult.  Wink was a freebee, the boss guy wanted to get rid of him because he kind of week.  I said no but then I asked Amberdawn and she felt bad for him and now here he is.  I’m glad because I was worried about having a solo chicken again.  They seem to have a hard time transitioning.