Gláucia Mir | artist » corn http://glauciamir.com Sun, 02 Oct 2011 02:03:43 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 barn progress http://glauciamir.com/2009/11/barn-progress/ http://glauciamir.com/2009/11/barn-progress/#comments Sat, 07 Nov 2009 06:46:58 +0000 glaucia http://glauciamir.com/?p=812 Getting close.

I’m almost done with the barn and corn watercolor.

I spent some late night hours painting today, and it was fun.  Sometimes it takes me forever to get to the “drawing board”, but once I’m there, I love it so much, I wonder why I do this to myself.

Another thing about this painting is that, I am using a new surface.

Instead of the typical watercolor paper, I am using an aquabord.  It’s a composite surface that acts like watercolor paper, but it’s mounted on a masonite board.

I’m still unsure whether I like it or not.  It sure is different than paper.  The good news is that it doesn’t buckle.  The other thing is that if I do it right, I don’t even need to frame this piece.  The thing that is hard is that the surface allows you to go back into the color and lift it up.  But it doesn’t soak in the water and pigment, and so it takes some getting used to.

Here’s what it looks like as of now:

barn_progress2

]]> http://glauciamir.com/2009/11/barn-progress/feed/ 1 canjica(hominy) with coconut on the crock-pot http://glauciamir.com/2009/03/canjicahominy-with-coconut-on-the-crock-pot/ http://glauciamir.com/2009/03/canjicahominy-with-coconut-on-the-crock-pot/#comments Fri, 20 Mar 2009 04:27:16 +0000 glaucia http://journal.glauciamir.com/?p=649 canjica_bowls
My mom gave me a package of canjica. It’s hard to explain what it is in English, but the best explanation I found was on wiki-pedia. It’s the whole germ of the corn, dried. Actually, tons of stuff is made from corn, from all parts of the corn, in Brazil.
anyway, my mom has always made canjica for me, and I love it. It’s a great winter-time dessert, and or hearty breakfast. I had never made it myself, so, I started looking for recipes, and asked my mom what she thought about cooking it in the crock-pot, since most of the recipes called for it to soak overnight. I figured it would work like beans. She thought it might, though she’d never tried it herself. I figured I was adventurous enough to give it a try. Lo and behold, it worked beautifully!!
Here’s my recipe…
1 package of “canjica de milho”
2 cans of sweet condensed milk(or 1 can or sweet condensed, and one of coconut milk)
2 cups of milk
3(or more) sticks of cinnamon
20(approx.) cloves
1 bag of shredded sweetened coconut
ground cinnamon to taste

In a large crock-pot, put 2 quarts of water and the package of canjica. Turn it on low, and forget about it.
About 5 or 6 hours later, check it for taste. It should taste soft and chewy, sorta like al dente pasta. There should be some water at the bottom still, but most of it will have been absorbed by the corn.
At this point, add the cans of sweet condensed milk, and the regular milk. Also add the cinnamon sticks and the cloves(in a cheese cloth or in a tea infuser) and the shredded coconut. Try to work quickly, in order to lose as little heat from the pot as possible. Stir it all in, and close it up again.
Put it on high, and let it start to bubble. About an hour and a half later, this should be ready to serve.  Give it a really good stir.
Pour it into a bowl, add some powdered cinnamon and some peanuts on top.
Enjoy!
Some other tips:

    This makes alot. Whatever you don’t eat, separate into several containers, and freeze the rest or refrigerate some for the day after for desert or breakfast.
    When re-heating, add a little milk or half and half to thin it out a bit.
    Another good addition is a teaspoon or so of peanut butter.

If you try it, let me know how it turned out, and if you like it!

Thanks Pink Bites for a good canjica recipe in English measurements for me to go from; and for enlightening me to other brazilian recipes.

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