Feasting on Art

I tasted my first authentic mole in Mexico City on a History of Art trip to study the art of Frida Kahlo and Diego Rivera. With the vibrant paintings swirling through my head, I became completely intoxicated with mole poblano. From the Mexican word molli meaning ‘concoction,’ mole is commonly known in the combined form guacamole - avocado concoction. Mole is a generic term for a variety of sauces in Mexico with ingredients ranging from chilies and peanuts to tomatillos and chocolate. It is typically used to top chicken but in restaurants it is often used in enchiladas. The pumpkin mole yields a lighter sauce, not as complex or heavy as traditional recipes – perfect when paired with fresh lime as a summer lunch.

Frida Kahlo, Still Life, 1942
oil on copper, 64.5 cm diameter, Museo Frida Kahlo, Mexico City

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Welcome to Feasting on Art’s brand new home – a new look designed by Alyson of Seventy and Sunny and a new URL. There is the same Recipe Index but a new About page. I still have to get a photo up but until then you can see a pseudo self-portrait here. I have a bit more work to do before I will feel completely settled in but I really love the new site. As you can see there is now a designated space for sponsors, email tresjoliestudios AT gmail DOT com for the current advertising specs.

I planned out this post before I realised its significance as the first on the new blog. Luckily the ceviche combines many of  my favorite ingredients – seafood, fresh fruit, lime, and spicy pickled jalapeños. Ceviche is a seafood dish that originated on the Mexican coast. The seafood is marinated in citrus juices which pickle the meat and effectively cooks it without heat. The flavors are sweet and spicy with a hint of sour from the lime. It is the perfect summer dish and is best enjoyed with a glass of cold white wine and a view of the ocean.

Frida Kahlo, Still Life: Viva la vida y el Dr. Juan Farill, 1953-54
Oil on masonite, 39 x 64.7 cm, Private Collection

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Although Frida Kahlo is best known for her striking and emotionally revealing self portraits, she created about 40 still life paintings that provide just as much insight into her preoccupation with death and her overwhelming loneliness. I was recently given an anthology detailing Kahlo’s entire body of still life paintings and have become so enamored with her work that I will be completing a five part series of my favorite artworks. This is not the first time Kahlo’s art has appeared on this site and I hope by the end of this series you will adore her work like I do.

Right now the old adage could not be more true, when it rains it pours! In my last post I mentioned my inclusion in ARTnews magazine, since then I also had a writeup in my hometown newspaper The Flint Journal and was interviewed on Eastside Radio about my blog and photography. With all of these wonderful things happening at once I felt like celebrating and so this menu for a Mexican Fiesta seemed apt. I would like to thank everyone who reads this blog for all of their encouragement – creating this space has been a wonderful addition to my life.

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I would like to once again highlight the Arts Monday show on Eastside Radio 89.7FM co-hosted by Laura and Nick. It was an absolute pleasure to be part of the show and I would like to encourage anyone who is remotely interested in art to listen every Monday from 9:30-11:30AM.

While researching beer recipes for Léger’s still life I discovered a little gem that combines two of my favorite drinks in a way that caused me to smack my forehead and yelp ‘Egad!’ I have a fondness for dark beer and Bloody Marys which happen to be the two central components of a Michelada. Think of the dark beer as a replacement for the tomato juice and vodka which creates a rich caramel drink with a hint of spice and lovely sour note. To me this spicy drink is the perfect paring for the bright colours and bold shapes in Léger’s painting.

Fernand Léger, Still Life with a Beer Mug, 1921
oil on canvas, 92.1 x 60 cm

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