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Slicing a Loaf of Bread That Looks Like a Tuna Fish

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Layers!

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Food writing, sort of

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Vika Krokhina, digital, 2022

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Kathleen Ryan

Is an artist known for her Series ‘Bad Fruit’. This series contains sculptures of massive mouldy fruits that are created using gemstones. She makes fruits such as oranges, lemons, peaches and grapes that are said to be “the size of watermelons’. They’re first craved from foam, she then paints the foam and pins hundreds of little beads to create the look of rotting fruit. Clicking this link will show you the process of making a giant bejewelled lemon https://www.nytimes.com/2019/09/13/t-magazine/kathleen-ryan-artist.html

I came across this artist out of nowhere while browsing facebook and I thought they would be a perfect case study for this project. When I think of BioArt, not only do I think of living and dead organisms but I also this of decay and rot. These sculptures are an ideal way of allowing people to learn about the decay process of fruits without getting up close and personal with one. It also puts a beautiful and creative twist on a process which isn’t so nice to look at. I find this really really interesting and I love how it looks. If I had more time and resources, I would definitely try completing my own sculpture like this.

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This has possibilities. Probably wouldn’t use tomato soup though

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Flageolet bean soup

I make this from a Nigel Slater recipe. It has a lot of ingredients, so it isn’t cheap, but it is delicious. I usually freeze half of the soup for another day. On thawing, it goes slightly cloudy, but still tastes really good. Note that this is a clear soup with pieces of vegetables. Not a blended soup. (I suppose you could blend it if you like, but then it wouldn’t be the same). I generally serve it with some nice bread.

You will notice I say “up to” for some ingredients. This is because you might not have as much of an ingredient as is specified in Nigel’s recipe (e.g. your bunch of spring onions might only be 100g, or you might just have the end corner of a pack of frozen veg). Amounts aren’t critical here. Put in what you’ve got.

Ingredients:

Podded broad beans. (Up to 200g). Take the inner pods off,too. This takes ages , but is worth doing. Frozen broad beans are fine in this, but you still need to take the inner pods off, so let them thaw for a while before using them.

Leeks(200g). Small leaks are best. Cut into “coins”and wash well.

Spring onions (up to 200g), cut up small.

Courgettes (200g). Baby ones are best, cut into coins, but bigger ones would be fine too. Cut them up the way you like them.

Peas (up to 200g podded weight). Fresh peas are great in this, and so are frozen ones.

Flageolet beans (400g tin, well drained and rinsed. You don’t want the aquafaba). This is a quick recipe, so dried beans wouldn’t really work.

Vegetable stock (1 litre). I use a couple of Kallo cubes, but any vegetable stock would do. If you have home made stock, you are a better human than I am.

Olive oil (or other mild-flavoured oil).

Method

Fry the leeks and spring onions gently in s little oil until soft but not coloured. (This is important- you want your soup green, not brown). Once they are soft, add the courgettes and continue cooking for a few minutes.

Add the drained flageolet beans and the stock, and bring to the boil.

Add the broad beans and peas and simmer for about five minutes. Check that your peas are cooked if you used fresh ones.

Serve in bowls.

You can stir in chopped parsley at the end, but I always forget. Nigel has a nice wild garlic sauce that you can stir in as well, but again, I don’t bother.

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I’m not sure whether Arkady would be amused or outraged by these

Pierogisaurus

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I would absolutely accept this

The Ultimate Bloody Mary

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My version. Not quite so pink, but I didn’t have any fresh cranberries, so used ocean spray juice in the icing

cinnamon swirl bundt cake with cranberry glaze

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