About Me

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Paramus, New Jersey, United States
No, this in not a blog about gardening in any way, but a journal of my journey to become a professional landscape painting artist. For years, I’ve given my paintings as wedding gifts without thinking of profiting in some way from it. I worked for 18 years at the Metropolitan Museum of Art in NYC as a computer programmer. I have been a painter since 1990, coincidentally, when I started working at the Met. I watched Bob Ross do his thing on Channel 13 in New York and decided I could do this, too. I have no formal training. I incorporate Bob's wet-on-wet technique for sky and water. My subject matter is covered bridges, lighthouses, fishing village scenes, barns, etc. Maine, Nantucket, Martha’s Vineyard, Nova Scotia and Spain are some of the places I have painted. My style is detailed and sometimes people think a photo of the painting is an actual photo of the scene. I hope to continue and grow in this medium. I also like to cook & dance. I am also a committed Christian. I am taking commissions - painting your landscapes style photos or your vacation home. Prices on request. contact me - Jackmck@juno.com my website is www.artofjackmckenzie.com

Sunday, July 3, 2011

Recipes for the feeding of a starving artist - BBQ's bananas with chocolate

All that painting makes an artist hungry and since I like to cook, its a perfect combination.

Since this is BBQ season (4th of July in the US is an semi-official start date) people are looking for interesting things to do that will wow the guests but are rather simple. BBQ bananas with chocolate is a great item that will do just that. Its seems un-usual but I've seen many versions of this and here's the one I use. I found it in a Weight-watchers magazine. Google this for other versions.
Bananas - 2 per person, maybe 3
chocolate chips
Peanut butter chips

Take a banana. Cut along the inner curve, making little flaps. Sprinkle the insides with cinnamon and stuff the chocolate chips or peanut butter chips, or maybe both. Wrap in foil and put on BBQ about 3 min per side. Open. You have a banana/chocolate custard with the skin and the container. Very delicious and addicting. As I said, Google this for more variations. You will get you guests saying - gee, I never would have thought of that!

Quote: “To make people who have no appetite eat, to make the wit of those who have it sparkle, to enable those who want these qualities to find them -- this is the supreme science of a gastronome-host.”
Lucien Tendret, French lawyer and gastronome; great-nephew of Brillat-Savarin (1825-1896)

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