Cold Pressed Nature Drawings

by Kelly
(Napa, California)

In my world nature drawings are sketching things to cook. I'm a restaurant chef in California wine country. Whether at the farmer's market or planning specials, my Moleskine notebook is at hand.

This finished drawing of an olive branch started out in that same notebook as a sketch made while I was attending an olive oil tasting event. Both arts -- cooking and drawing -- are about the interplay of colors and textures. A balancing act created for all the senses. Food is made to be consumed, relished, inhaled, remembered. It's fleeting.

On the other hand, fine art continues in season with reason.

At home a handsome oak drafting table with two metal mechanisms tilt its top just so. I have hauled this piece of equipment the size of a refectory table around six states. It was my grandfather's. He's an artist/illustrator. And his grandfather was a tugboat cook in New York.

While it sits imposing under a bright window my works in progress lay about the top camouflaging a few vintage paint splotches with room to spare. It's just off my home kitchen which means everything I need for my creative work is within reach.

So now that you see the picture, here is a quick and easy recipe to accompany the olive branch. You likely have everything you need in the cupboard or refrigerator. It takes about one minute to make.

Olive Oil Dip Spread

1 cup parmigiano-reggiano cheese, freshly grated, loosely packed
1/4 cup to 1/3 cup extra virgin olive oil
1/4 teaspoon rosemary, fresh, snipped into tiny pieces
15 grindings of black pepper, or to taste

Makes 1/2 to 3/4 cup dip.

1. In a small bowl gently stir together cheese, herb, pepper.

2. Add olive oil in a stream and continue stirring. A spreadable paste will form, thinner or thicker depending on the amount of olive oil added. For spreading on toasted dense country bread, maintain spreadable consistency. For a thinner consistency for dipping vegetables or drizzling over soup or finishing a pasta dish, use more olive oil.

3. Transfer to a glass jar with a lid. Store in the refrigerator for up to a week. The oil will congeal, but if you take it out of the refrigerator and let it sit at room temperature for 20-30 minutes, it returns to its original consistency.

May you have 100 years of life, love, health and happiness!