Amazing Art work by Angelina Wrona

So I was walking through the mall one day and I come across these pictures, they wern't like anything I had ever seen before. The artists name is Angelina Wrong and her artwork is amazing. I now have "Water lily" hanging in my living room over my fire place. Some people who I have shown the prints to don't appreciate the kind of pictures she does but I think they are fantastic.
She blends delicate, dark subjects with surreal twists and ideas.Angelina blends Japanese anime with folk art. She names these twisted fairy tale dolls "Senta- Mental Dolls"

Here are a few of her pictures to enjoy,

www.angelinawrona.ca

My thought as a cook

Cooking for me started pretty early on. I would stand and watch my mom cook for hours, lifting all her lids just to see what was inside the pot. She hated when I did it which I later learned was because if you lift a lid and release all the steam it could screw up what you are actually trying to make.

I remember trying to make and sell cookies when I was a child but I was still very young and inexperienced so the cookies I made were usually just balls of dough. I didn't know what baking powder or baking soda was at that point. I figured cookies were made up of flour and water. Anyways back to my initial thought. In my experience anyone can follow a recipe and make a great meal but the true favorite dishes that get loved and passed on are the ones that get made fresh, from a love of food and a creative mind.

In 2004 I went to a school in Hamilton called Liaison College. It was a 16 week, $7,000 course to get papers so that I could get a decent job. I chose not to work in restaurants and instead I applied in Retirement homes. I did that for 6 yrs and although I love to cook and I am good at it I find myself at a cross roads in my professional life. I want to cook but not on an everyday level. I want to wear nice clothes to work and not smell like onions everyday so I am going to go back to school to take Legal administrative assistant.

I still cook for my family and in a way I like it better because I get to experiment with what I make and in doing so I have come up with a few good dishes. Stuff that I can say is truly my creation. So throughout my blogs I will share my recipes, and my tricks of the trade that I have picked up along the way. So to start it off I am going to post a recipe I came up with for a dish I was taking to a neighbours Christmas party last yr. I have made it a couple times since then and it is a hit, so the next time you have a bunch of people over that you want to amaze try this dish.

CHICKEN, PORTOBELLO,SPINACH CANNELLONI WITH ALFREDO/VODKA SAUCE

• 
  
  Olive oil
• 
  
  Chicken from 2 breasts, 2 thighs, 2 legs (or use a whole chicken)
• 
  
  1 large sweet onion (large chop)
• 
  
  1lb portobello mushrooms and 1/2 lb white mushroom (cut in half)
• 
  
  2 bags of spinach
• 
  
  3 cloves of garlic (rough chop)
• 
  
  2 tub ricotta
• 
  
  1 egg
• 
  
  2 jar Classico Alfredo sauce plus 2 jar Classico Vodka sauce
• 
  
  Salt and pepper
• 
  
  3 boxes of oven ready cannelloni tubes
• 
  
  Parmesan cheese
• 
  
  Fresh parsley

METHOD;

• 
  
  Drizzle oil in a skillet
• 
  
  Cut chicken from bones and cook with the garlic, and onions, season with S&P ;set aside
• 
  
  In a separate pan cook the mushroom; set aside
• 
  
  In a food processor chop spinach until small put in a large bowl, then chop up chicken until small as well as the mushrooms. Add all ingredients in the same large bowl.
• 
  
  Add the ricotta and the egg and mix well
• 
  
  Fill shells full with mixture and line in a pan
• 
  
  Mix all 4 jars of sauce together in a bowl and then ladle over top of prepared cannelloni
• 
  
  Sprinkle with Parmesan cheese and fresh parsley

Baked covered @350 degrees for 1 hour then remove cover and bake an additional 20 minutes or until pasta is cooked; let sit for 10 minutes (Cooking times may vary)

ENJOY