Biko's Manna

I came across Biko's Manna, these three adorable and very talented kids straight out of Johannesburg, South Africa while fishing around instagram. The three siblings come from a long line of musicians and have been playing music for most of their lives. They have gone viral--they are all over instagram, tiktok and youtube. Their enthusiasm and good humor is contagious--a pure joy to watch: Biko has a beautiful, resonating voice and she is accompanied by her brother Manna. Her younger brother Mfundo picks up the slack with background dancing and a big broad smile...

Here are a few videos where you can see and hear them in action. In fact, they are just straight off a tour in the United States. If you have any doubt about their talent and the sheer range of their abilities, listen to their virtual concert below. And if this leads you to want more, search social media--they are all over it.

Roz Chast I Must Be Dreaming

I've always considered myself kind of an outsider in the way I think--I usually go against common knowledge and the way many people feel about things... As an example, I encouraged my daughter not to take AP classes in high school--she was already on overload with school and track and I felt sleep was more important than loading up on college credentials. I didn't go to art school because art is something very hard to teach--I was highly motivated and didn't need the push and didn't want to be heavily influenced by someone else's aesthetic. As a painter, for my career I operated outside of the traditional art world. It just never felt like my people...

So this is probably why I love Roz Chast--she has an unbelievable sense of my kind of humor, is an unconventional thinker and is honest about it and not afraid to show her vulnerability. And that's why I am so excited that she has a new book out--I Must Be Dreaming--it is going straight to my birthday list! I always want to hear her take on things--and it is on one of my favorite subjects: dreams...

If, like me, you want to find out more about her, here is a great interview she gave to the Paris Review back in the summer of 2021. It is a long one but well worth sticking to. In it she explains her creative method, her approach to "art" and I love the way she avoids pretension like the plague... And here is her most recent interview from the New York Times about her new book...

Alison Mesrop Caterer

There are some caterers in New York that fall under the radar and Alison Mesrop is one of those...she is a superstar in the world of delicious food and she serves a large population of very famous people but quietly. I love her cooking and every time I have a party, I turn to her. Her menus are delicious, abundant and innovative...and she takes the stress out of any gathering one might have, whether it is a small dinner thing or a large wedding or other huge event...I share with you a couple of my favorite of her dishes, complete with recipes...

Ali can be reached via email: AliMezFood@aol.com.

ALSATIAN ONION TART

For the crust:
1/2 lb. all butter puff pastry (she uses Dufour), thawed overnight in the refrigerator
Parmesan cheese
Remove pastry from refrig just prior to rolling out.
Sprinkle work surface liberally with parmesan cheese.
Place the pastry on top of the cheese and sprinkle more cheese over the surface of the pastry. Roll the pastry to a thin 13" x 9" rectangle--(the cheese prevents sticking.)
Transfer to a parchment lined baking sheet.
Bake at 400 degrees on the middle rack until golden...about 15 minutes.
The topping:

2 lbs yellow onions; thinly sliced
1 stick butter
4 tsps. kosher salt
1/2 c. white wine
1/2 pound gruyere cheese, grated

In a large saucepan melt the butter, add the onions and saute over medium high heat, stirring occasionally until caramelized. (approx. 30-40 minutes). At the very end, add the wine and cook for about 30 seconds longer.

Assembly:
Spread the onion on crust and top with the gruyere.

Bake at 400 degrees for about 10-15 minutes until the cheese is melted and bubbling slightly.
Cool at least 10 minutes before cutting into slices of various shapes and sizes with scissors or a pizza cutter.

TUNA TARTARE ROLLED IN CUCUMBER

Combine 1 hour ahead of assembly:
1 pound sushi grade tuna, cut into very small cubes
3 minced garlic cloves
1/4 c. finely chopped cilantro
1 inch knob of peeled ginger; grated
1/4 c. finely minced red bell pepper
1 tsp kosher salt
1/2 c. soy sauce
1 tbsp. rice wine vinegar
1 tbsp. honey
1 tsp. hot pepper flakes (optional)

With a good vegetable peeler, cut approx. 30 strips of 2 english cucumbers

Assembly:
Place about one generous tbsp. of the tartare at the bottom of each strip
Roll up tightly. Garnish with tobiko and shisho leaves (optional).
Place in a small baking pan lined with paper towel and refrigerate until serving time.

Cucumber alternatives:
wonton triangles or tortilla chips

Painting of the Week

Think of All the Beauty Still Left in the World mixed media on canvas 59” x 72”

Charity of the Week:
David Hogg's
Leaders We Deserve

Founded by David Hogg and Kevin Lata, Leaders We Deserve is a grassroots organization dedicated to electing young progressives to Congress and State Legislatures across the country to help defeat the far-right agenda and advance a progressive vision for the future.

About The Author

New York City based contemporary artist, Pam Smilow, began writing the creative lifestyle blog “things we love” in an effort to foster a sense of community during times of isolation and reflection. To read more about her and her art, visit her website and check out the essay written by the Hammond Museum's Frank Matheis entitled The Sophisticated Innocence of Pam Smilow.