an endangered craft
Corn basket
Basketmaker Billy Ray Sims of Indian Springs, Ala., is keeping an old tradition alive: the making of Appalachian, hand-split white oak baskets, inspired in part by the old Gullah tradition. Two of his creations were on display at the Smithsonian recently – an egg basket and a creel basket used to hold fish – and Sims collaborated with the museum on the making of “A Measure of the Earth” film project. “Making baskets helps me stay balanced, and real, and connected to the earth, literally,” he explained in a Garden & Gun feature last year. “I feel like I’m connected to old souls.”
‘pastoral life long gone’
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Le Cousin Jules, a look at the simple farm life of Jules Guiteaux and his wife Félicie in rural France, told through a mesmerizing film shot over 40 years ago and now lovingly restored for contemporary audiences.
Read Film Journal’s review.
you’re welcome 🙂
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A dish to delight you.
Brussels Sprouts Mac & Cheese, courtesy of Yummy Mummy Kitchen. We had it over Thanksgiving, made it again at Christmas time, and then again last week for, well, no reason at all.
Baked Brussels Sprouts Mac & Cheese
3 cups (or 1 stalk) Brussels sprouts
1 tablespoon extra virgin olive oil
3/4 pound favorite short pasta (whole wheat, high protein, gluten-free, etc. are fine!)
2 tablespoons butter, divided
1 clove garlic, minced
6 oz. 2% plain Greek yogurt
1 cup 2% milk
4 cups shredded cheddar cheese (or can use a combination of cheeses in your fridge – gouda, cheddar, etc.)
4 oz. fresh mozzarella in water, drained and cut into 1/2″ pieces
Pinch of salt and freshly cracked pepper
1/4 cup panko breadcrumbs (or plain breadcrumbs)
Preheat oven to 375 degrees F. Remove Brussels sprouts from the stalk and cut in half lengthwise. Place on a rimmed baking sheet and drizzle with olive oil. Season lightly with salt and pepper. Roast until fork tender, about 40 minutes.
Meanwhile, cook pasta in boiling salted water according to package directions until al dente. Drain. Place the pot used for cooking the pasta over medium heat. Add 1 tablespoon butter until melted, and then add the garlic. Saute one minute. Add the yogurt, milk, 3 1/2 cups of the shredded cheese, mozzarella cheese, salt and pepper to taste, cooked pasta, and roasted Brussels sprouts. Stir to combine. Transfer to a 9 x 13 casserole dish. Sprinkle remaining 1/2 cup cheese and breadcrumbs over the top. Dot with remaining tablespoon of butter. Bake for 30 minutes at 375 degrees until bubbly and slightly browned on the top. Serves 6-8.
remember to breathe
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‘A Warrior Learns a Different Pose’
Written by Karen Schneider
(Article originally published in The New York Times ‘Modern Love’ December 5, 2013. Illustration by Brian Rea.)
alabama proud
Capturing the cultural heritage of Alabama, Journey Proud is a new show on Alabama Public Television hosted by folklorist Joey Brackner. Here’s an episode from last fall on gourd houses. While watching it, I had a small epiphany. Our mom used to have gourd birdhouses strung up outside (and inside) our childhood home — usually painted or decorated with one of her own kooky designs. We all just thought they were tacky. Well, Joan Brooks was an Alabama native, mind you, born in Mobile, so we think we now know where her gourd house attraction came from!
New season of Journey Proud starts this month.
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