Emi and I have started checking out Opening nights at Jonathan Levin gallery in Chelsey, NYC. It sort of provokes us to see different art scene in NY or at least “A Scene” that brings us back to “Back in the Days in NY” when how things were more interesting and attracted interesting crowds together.
Now I am blogging about this, I become one of those who revels all the hidden fun around us but hopefully you will consider me as more of one who “Shares” rather one who “Leaks”.
Walking in, you can’t deny the presence of “Young Generation of NY” are all here. It’s packed from the street and it’s even more so inside. Every opening draws such size of audience and I find it quite interesting. I saw some familiar faces from the last one we came for. There are toddlers in hands with young parents too. Bottled water in ice buckets runs out fast as it gets pretty hot inside from the amount of visitors swarming around. It has lots of of energy in here.
Jonathan Levin gallery’s Motto is Committing to New and Cutting Edge Art of Today.
Welcome Flag on the Ground floor. I love it!
Gael trying to read.
It’s almost like a good old day’s Club scene.
By the way, Here we go again, We saw it! In the restroom of Jonathan Levin gallery, The Mysterious FUZZY WOOL ART!
A house wife? Not sure for how long this is going on, but now I am looking forwardd to the next one!
“The End is Far” is the title of this exhibition.
The color scheme and how Gody whole thins is Not at my taste but I quite enjoyed how audaciously everything is put together and like to pay respect to the amount of work the Artist had put into this to knit up from a small grape vine to an entire wall surface of a room.
The show at the end made me feel provoked and I have to say the Crowd’s energy was quite powerful to almost turn the exhibition to a performing Art.
The Exhibition ends on March 23rd. Go check it out!
Our very first pickle collection!
It was rocket salad with goat cheese and roasted bright red beets then. And we have moved on to raw chopped Kale salad with toasted nuts and something. Today, all the chefs are into serving house made pickles at restaurants especially at those hearty farm food sort of places as complimentary side dishes. They all come in these little small jars and it’s fun to dig into those hot feisty Jalapeno to kick our appetite in! Order another glass of something to wash it down. So, it’s sort of win win situation here for the both parties. The customers and the business owners.
After lovely brunch at ” Sandwich Society” in Fort Greene, Brooklyn having enjoyed so much munching on their home made pickles, We all knew what we wanted to do to spend cold chilly Sunday afternoon.
2 of main ingredients, Sugar and Vinegar. And of course Sea salt.
A little chef Gael is putting gloves on. We are about to cut some Jalapenos! ( do not rub your eyes!!)
Jars have been disinfected. These jars are from grandma, Livia!
Crispy and our favorite Kirby Cucumbers. Whole Garlic cloves, Jalapenos!
This is MY pickle juice. We put ourselves into competition to see who’s pickle will come out the best in 2 weeks! This is light soy base with sugar, vinegar, salt and dried chilli peppers. I am boiling this on low heat.
Gael had done a great job!
This is my jar with also whole baby carrots. I am loving such vibrant colors!
Juice is going in. The hot juice is making the camera lens all foggy!
Gael loves to explore! He will be the first youngest ” Modern Chef”! Yes, that’s beer he’s adding to his pickle juice. We never stop him on his ideas.
HMmmmm , We are very curious how Gael’s pickle will turn out!
Gael’s onto his #2 Pickle. Now it’s Blackberries with Jalapenos!
” Mom, it’s important you crush a couple berries, So the taste blends better!” ” Really..?!”
Now I am onto my next one. Red onion. Only the onions with super classic pickle juice. Salt, vinegar and sugar. All boiled and pour right in.
Now here comes the professional!
The baby yellow peppers. He blenched them first and now cleaning all the seeds out.
Pepper corns, 5 spices, salt, sugar and vinegar for Emi’s peppers.
Emi’s not boiling his pickle juice but doing it in more proper way. He jars it and double boils it!
YUM YUM YUM!
It’s so simple and easy. It was our very first time pickling apart from Gael and I had made Cucumber kimch, which is quite similar yet different as Kimch goes through serious fermentation process which makes end result whole thing bit fizzy.
Try this weekend at home pickling and next time you are at our home, we will open up our pickle jars!
Gael, keep it up with your cooking and creative exploring, Mommy and Dad are so proud of you, You little chef!