ketchup

So I have these 16 copies of a line drawing in my room, and I figure I may

as well get better at painting. I picked up a bottle of Dr. Ph Martin's Bombay

black india ink, on recommendation from the wonderful artist and teacher,

Frank Espinosa, and went at it. There's lots to learn (whoa).

This will be hanging at Socha for Tuesday's closing, please come out!

Next on the agenda: bike rack cozies. This one's gone missing, but at least

it had a brief photo-opportunity at Duboce and Sanchez St. on the Wiggle.

And finally, a recipe:

Passion fruit tart

crust:

~ 1 1/2 c cashews, ground to a powder (i used a coffee grinder, cleaned well)

~ 1/2 c sorghum and buckwheat flours

~ 1/3 c coconut oil, melted

~ 1/3 c demarara sugar

pinch of salt

mix all well, press into an oiled spring form pan, and bake at 350 about 15

minutes, or until sides are just beginning to brown.

melt some dark chocolate and a spoonful of coconut oil in a double boiler

setup, pour on top of the baked crust so that the bottom is just covered

(careful spreading it, I just used gravity, so as not to damage the crust).

refrigerate or freeze, so chocolate begins to solidify.

filling:

1 c passion fruit pulp (purchase at a mexican grocery store. freezer section)

1/4 c sugar

4 egg yolks

3 eggs

mix all in a saucepan and whisk constantly over medium/low heat until

thick, 5-10 minutes. remove from heat and add about 4 or 5 spoonfuls of

coconut oil. pour over crust, let chill for a few hours, and enjoy! if there

is extra filling, pour it in a bowl, and eat it later! that way you can check

the bowl to see that the filling has set.

enjoy.