Sunday, May 31, 2015

The Descent from the Cross

This post is a bit different from my norm... Aside from my family, this is a glimpse into my passion. Three years ago, I walked away from my final year in nursing school, knowing that it wasn't what I was called to be doing. I left the security of knowing I would always have the ability to be employed and secure. There are few times in my life where I've heard directly from God, and this was one of them.

I've always had a knack for Art, and was always encouraged that it could just be my "hobby". While that is true, I felt called to pursue an education in Drawing & Design. With each new class I take, I feel more at home. My mind feels free here and my hands learn new skills each day. Art history and criticism has surprisingly caught my interest maybe because of it's underlying messages- perhaps because I'm so introverted myself, I enjoy searching for things that aren't immediately translated. 

Below is a short introductory paper for a later ten page thesis I will write for my Baroque History class this Summer. I hope this makes you stop and read Art like you would a book... there is always something more the artist may be trying to translate.



Peter Paul Rubens was a prominent Baroque painter during the seventeenth century. Rubens was raised in Antwerp where he received a humanistic education studying language, literature, and the arts. He studied under two leading painters, Adam van Noort and Otto van Veen. Rubens began his painting career by essentially copying other artist’s works such as Caravaggio and Michelangelo. He spent time traveling and studying in Italy where he received a series of his first commissions. Rubens returned to Antwerp when his mother fell sick. Here, he planted his studio, new home, and began building his family. Albert and Isabella, governors of Antwerp, appointed him court painter. It was through this position that he created the altarpiece the Descent from the Cross

The Descent from the Cross is the central panel of a triptych (three hinged panels). This triptych was created as an altarpiece for The Cathedral of our Lady in Antwerp. This central panel, the Descent from the Cross, is an image of a dead Christ being removed and lowered from the cross from which he was crucified. The left panel of the triptych is an image of a pregnant Mary. Here she is shown meeting with her cousin Elizabeth to share the news of the coming of Christ. The right panel shows the infant Christ being carried in the Temple by Saint Christopher (literal meaning, bearer of Christ). I read two articles that discuss this specific work by Rubens. In the first article, the Descent from the Cross in Works by Peter Paul Rubens and His Studio, by Jen Blalostocki, she discusses the commissions’ timeline, composition, underlying meaning, and inspiration.  The second article, Passeri, Rubens, and Reynolds- A Neglected Source for the Antwerp Descent from the Cross, written by Berthold Dress, discusses the paintings’ originality and how Rubens illustration differs from the traditional composition of Christ’s descent from the cross.  

In the second article I read, Kress addresses an important aspect that I want to research further. Although this exact scene has been previously painted by other artists, this work by Ruben is distinctively different from the rest. The most unique aspect of this composition is that Christ is placed in front of white shroud. Since this scene had been illustrated since the fifteenth century, a traditional or normal composition had been established. Ruben followed the general composition: Christs body being lowered diagonally, one arm pulled upward and the other hanging down, two men on ladders above the horizontal beam, and another person supporting Christ’s body from the ground. Kress goes on to explain that it makes “no narrative sense” for a shroud to be placed behind Christ at this moment. Each corner of the fabric is held up by a helper; three corners are held by hands, and the upper right is held up by teeth. This helper is bracing himself onto the cross with his left hand and straining to gradually lower Christ using his right hand, which leaves him to grasp onto the shroud with his teeth. Instead of simply allowing the shroud to fall or drape over the horizontal beam of the cross, he ensures it’s elevation by using his mouth… but why? This struggle to lower Christ along side of the seemingly equally important shroud leads me to believe that this white fabric is more important than first glance may lead me to believe. 

Kress goes on to explain that it makes no sense to use this type of fabric for the descent of a battered and bloody Christ. This is a fabric generally used for a proper burial. A shroud is a functional piece, meant to cover, conceal from view, and wrap a dead person for burial. This cloth would not be part of his narrative until he was properly cleaned and visually acceptable. This visual of this extremely significant fragment of fabric changes the “normal” and “accepted” composition of Christ being lowered from the cross. This shroud is not covering or concealing what should be unseen, instead it is revealing it. The pure whiteness frames his body while illuminating his blood red scars even brighter. Christ did not need to be “cleaned” to be received by this shroud; Rubens painting reveals that he was made clean and perfect through the wounds themselves. Bloody, injured, mangled, and tortured, released directly from the nails hammered through his body into the oak cross: Christ’s blood does not dirty this sacred clean garment, it renews it and brings it to life. Rubens deliberate use of framing Christ’s body with this shroud delivers a sense of foreshadowing for what’s to come: the resurrection. He specifically paints blood onto the white fabric and places is into the helpers mouth instead of his hand to further illustrate that this sacred and holy moment is not only one that we can touch, but taste perhaps. Directly below the helper with the shroud in his mouth is a vessel of wine and loaf of bread. Is this some how an allegory for how tangible this love can be? Through the bread we are reminded of the brokenness of his body. Through the wine we are forgiven and made whole again through the blood that was spilled for sinners.  This traditionally pure and pristine fabric used for the burial and transition to heaven has been transformed by Ruben and Christ himself. 

After observing sketch after sketch that Ruben practiced before finally deciding on this composition, I am lead to believe that the implementation of this white linen made this depiction of the Descent from the Cross more memorable than any other. Ruben used this seemingly simple shroud to communicate and foreshadow the hope of what is to come through the resurrection of Christ himself. 

Tuesday, May 12, 2015

Wine & Food Pairing


My closest friend, Brittany, landed her dream job in her dream location last summer. Her and her husband Patrick packed up their lives and ventured out West to Seattle, Washington! I've missed them terribly and anxiously awaited their planned visit this Spring... and what better way to celebrate than with some girl time, good food, and an array of wine?! We invited three more of her closest friends for an intimate evening where we could catch up and have fun!

To make this both relaxing and fun I decided to create an interactive evening of wine and food pairing. I prepared the food menu and assigned each girl with a certain wine to bring: Riesling, Sauvignon Blanc, Cabernet Sauvignon, and Malbec. 

For a larger event with more people, you can add bottles of wine, but I wouldn't exceed six different kinds of wine, as that can get overwhelming for your taste buds!


^^ While everyone was arriving, we began with ice water and a cheese plate. I kept this simple with one kind of cheese, my favorite, red-wine infused asiago. I paired this salty cheese with unsalted crackers and sweet green grapes. Mixed olives, mild pickled peppers, and unsalted roasted almonds were the perfect balancing act. (All found at TJ's) 

I think this course is vital for prepping your palate and stomach to be introduced to a few wines and different foods.




^^ I prepared the food for the evening and the girls were each assigned a type of wine to bring. Prior to the party, the girls visited a local wine shop called Tinto's to find their wine. They explained the event, the food the wine would be paired with, their price point, and the sommelier helped them pick the perfect bottle! 

** I often (ok, always) grab my go to bottle of Malbec while at the grocery store because it's easy, and I know I like it. At the grocery store, there is no one advising me about what wine would pair best with what I'll be making for dinner, or sharing their knowledge about certain wines from different regions. After visiting a few wine shops, I highly encourage you to take advantage of the insight from these specialty shops, especially if it is for a special occasion. This extra stop during my grocery run does make a difference and makes me appreciate and enjoy the wine even more! 


On the bar, I set up tasting plates, cocktail napkins, wine glasses, and a pitcher of ice water with glasses for in between tastings. 


^^ Once the ladies picked their bottles, I printed a tasting sheet with the name of the wine, vineyard, and year it was bottled. This is a vital part of a tasting event because it ensures that you record  certain things you liked about each wine. You can then use this sheet to find a certain wine you enjoyed. I used and edited a downloadable PDF. Link here.


^^ I did some research prior to the party and then prepared a fact sheet to keep at the table. As we tasted each wine and paired it with a specific dish, I read off facts so we could learn about the pairing. Here are some facts about the wines and food we tasted:

Reisling: 
  • This is a white grape originating in Germany and is one of the oldest grape varieties dating back to the early 1400's. 
  • This grape is suited for cooler climates because it buds late and avoids the early Spring frost. It also has thicker bark than most vines, avoiding damage of winter. 
  • It is considered to be the most versatile food-pairing wine because of its balance of sugar and acidity.
  • It is known for it's ability to show a sense of place. The same grapevine may be planted in Italy and California and taste vastly different because of the climate, soil, and altitude at which the grape was grown! 
  • This wine is seldom oaked and more commonly cultivated in stainless-steel tanks. 
  • This wine is crisp, reminiscent of peaches, apples, and it's sweet quality compliments strong cheeses and spicy cuisine such as Indian, Mexican, Asian, Middle Eastern, and Cajun spices. 
  • Riesling has a universally low alcohol content. 
Sauvignon Blanc:


  • This is a white grape that is believed to have originated in the Loire Valley in France. 
  • This wine is known for it's herbaceous nature including characters of asparagus, grass, capsicum, and dried herbs. 
  • Sauvignon Blanc is more commonly made in stainless steel tanks, but more recent wine makers are oaking this wine, looking for more depth and complexity. 
  • Today, this wine is most notably cultivated in New Zealand. 2000 acres were purchased to plant this grape in the 1970's for $200 an acre. Today, this land is work $85,000 an acre! Wine can be an investment.. right?
  • Sauvignon Blanc pairs well with green herbs: parsley, rosemary, basil, cilantro, and mint. Goat cheese and seafood (especially fish, clams, and shrimp) as well. 
Cabernet Sauvignon: 
  • This wine is a newer variety: a product of the crossing of Cabernet Franc and Sauvignon Blanc during the 17th century in France. This was a mystery until recent DNA testing!
  • This was the most widely planted red wine grape in the 20th century. 
  • France and California are most popular for planting this grape. 
  • The young grape produces notes of black cherries and plums while a mature grape produces flavors of cedar and tobacco. 
  • This wine pairs best with lamb, ribs, cheeseburgers, and other rich meats. 
Malbec:
  • This is a full-bodied red wine that grows mostly in Argentina. 
  • It is known for it's plump dark fruit flavors and smoky finish. 
  • When cultivated in a cooler climate such as France and Washington, it produces notes of black cherry and raspberries. When cultivated in warmer climates like Argentina, it produces notes of plums, blackberries, coffee, and chocolate. 
  • Oak aging this wine for long periods of time produces vanilla, tobacco, and coconut flavors. 
  • This is my faaaaavorite wine !!
  • Malbec pairs well with deep colored fruit, mushrooms, beans, lean red meat, vanilla, and chocolate. 


^^ I kept the table scape simple with a runner and votive candles. This chalkboard runner was perfect for this party because I could set the table accordingly and give the girls a visual of our evening. I bought this chalkboard-fabric a couple years ago from JoAnns fabric store and had it cut to size as a runner for my table. I've used it for many different events, and each time it wipes perfectly clean with a damp cloth. It easily stores rolled in a drawer. Click here for a similar one. 


I often make dips served with an entire bag of chips for parties, however, for this tasting, I made single guacamole servings in small glasses with a few blue corn chips. This method of serving was great for grabbing and socializing without having to hover over the chip and dip bowls at the table. This spicy guacamole paired perfectly with Riesling. 

Spicy Guacamole

Ingredients:
  • 4 avocados
  • 1/2 cup quartered grape tomatoes
  • 1 diced jalapeno (seeds removed)
  • 1/3 cup chopped cilantro (stems removed)
  • 1 lime (juice & zest) 
  • 1 tsp salt
Instructions:
  • Dice avocado into 1 inch pieces, quarter tomatoes, and dice jalapeƱos (remove seeds)- add to a large bowl.
  • Next, remove the cilantro leaves from the stem, chop fine, and add to the avocado mixture. 
  • Zest an entire lime into the bowl, then add the lime juice and salt. 
  • Mash together lightly until just combined using a potato masher or a fork. I prefer my guacamole to be chunky with all ingredients visible rather that smooth and creamy. If you prefer a smooth guac, keep mashing! 
  • Scoop the guacamole into individual serving cups and top with tortilla/corn chips!  






Since I know these girls well, I knew we would all like this dish because of our mutual love for salmon. Lox is a popular spread for bagels: a mixture of smoked salmon and cream cheese. It is usually accompanied by fresh dill, cucumbers, and capers. This bite sized dish is a little deconstructed version of this infamous bagel; cucumber slices topped with cream cheese, Alaskan smoked salmon, a sprig of fresh dill, and cracked black pepper. I know, this dish sounds "fancy" but it was the easiest to prepare and it was delish!

Cucumber Lox Bites

Ingredients:
  • 1-2 slices of smoked salmon (found packaged in the seafood refrigerator case)
  • 2 cucumbers
  • 8 ounces of cream cheese
  • fresh dill
  • fresh cracked black pepper
Instructions:
  • Peel 2 cucumbers with a vegetable peeler and slice 1/4 inch thin.
  • Spread about 2 teaspoons (small spoonful) of cream cheese on each slice.
  • Top the cream cheese with a small slice of smoked salmon
  • Garnish with a small sprig of dill and cracked black pepper. 
  • Keep refrigerated until ready to eat!





To keep with the theme of easy-to-grab and bite-sized dishes, I made 80/20 beef burger siders topped with sharp cheddar held in mini pitas! It is vital to use the 80% (lean) and 20% (fat) for these small slider style burgers. Leaner meat will become dry and tough when grilled! Lastly- no one likes to be on the grill in the middle of a party, so these can be made before the party, grilled to medium, and then kept warm in the oven. These bite-sized burgers are perfect for tastings without the standard mess of a full-sized burger. 

Pita Sliders

Ingredients:
  • 1 pound 80/20 beef
  • 2 teaspoons of seasoning (even mix of garlic powder, salt, and pepper)
  • Block of sharp cheddar cheese
  • 8-10 small pitas (found at Trader Joe's)
  • Kosher pickles and spicy brown mustard to garnish
Instructions:
  • Mix the meat and seasoning in a bowl. Then make small palm sized patties, they will shrink a bit when grilled.
  • Grill on medium heat until cooked to medium (pink in the middle).
  • Add cheese slices on top of each slider.
  • Transfer sliders to a baking dish and keep warm in the oven (200 degrees) until ready to serve in pita pockets. 
  • Plate & serve with spicy mustard and pickles! 






For the final dish, I plated strawberries, and Natalie brought an array of homemade truffles! This was a sweet finale for our tasting adventure... and luckily she shared the recipes with me!

Chocolate Truffles

Ingredients:
  • 1/2 cup hazelnuts
  • 1/2 cup shredded coconut 
  • 3 1/2 ounces good bittersweet chocolate
  • 3 1/2 ounces good semisweet chocolate
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons hazelnut liqueur (recommended: Frangelico)
  • 1 tablespoon prepared coffee
  • 1/2 teaspoon good vanilla extract
Instructions:


  • Preheat the oven to 325 degrees F.
  • Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool. 
  • Do the same, and toast the shredded coconut for 5-10 minutes until golden.
  • Chop the chocolates finely and place in a bowl.
  • Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
  • With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. 
  • Roll the chocolate in the chopped hazelnuts or coconut and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.










This was such a fun evening and I can't wait to host another one, based around different wines! Gather your girlfriends, assign some wines, and create a fun interactive night of wine tasting and food pairing! Enjoy!

XO- 
Monica