Lucindaville

White Fruit Salad

noreply@blogger.com (Lucindaville) — Tue, 14 May 2013 18:25:00 +0000

I admit to a rather unhealthy adoration of white food. Grits, rice, potatoes -- yes I know the more colorful one's diet the healthier one will be. I have heard it and ignored it.

Recently, I was cooking a leg of lamb. My side dish was to be scalloped potatoes. I wanted something colorful and acidic to cut through the richness of the meat and potatoes.   Someone suggested a fruit salad, and I thought a nice colorful mix of plums, peaches, berries, and herbs with a tangy vinaigrette would do the trick.

"Pick some nice fruit for the salad," I said on the phone. I dug into the bag of fruit when my guests arrived. The was an apple. An Asian pear. Two mushy Bartlett pears. A small watermelon. A cantaloupe that felt full and ripe, but when cut into was a gelatinous slime.   I will admit that I missed the blueberries and blackberries that got tucked into the fridge without my knowledge.   My guests were used to the plastic cups labeled "fruit salad" at the high end grocery that contain chunks of melon, a few berries and maybe a chunk of pineapple.

I set about making a white fruit salad, and found a green veggie to serve with the lamb.   When I set the fruit salad on the table there was an uproar. It did not look like any fruit salad they had ever eaten. It was all white with some cucumber in it and a revolt was at hand. Then they ate it. It was delicious, even though it was white and there were no chunks of watermelon.

White Fruit Salad

1 Asian pear
2 Bartlet pears
1 apple
1 small English cucumber
1 bunch of cilantro, chopped
1 lime, juiced
Pinch of salt

Peal the pears and apple and cut into a small dice. Do the same with the English cucumber. Sprinkle with the lime juice and salt. Toss in the cilantro.

Dressing

1 lime, juiced
2 tablespoons Greek yogurt
1 tablespoon fruity vinegar

Mix together in a small bowl and toss into the fruit salad.

Remember, it is your fruit salad... if you don't like cilantro add parsley. Lemon work as do limes. Cider or champagne vinegar will work,as will a white balsamic. Use mayonnaise instead of yogurt if you so choose. When dressing the salad, however, less is more. You want the fruit to be gently assisted by the dressing and not drowned.

Some guests might just balk at white fruit salad, but give them a minute. There was about a tablespoon left in the bowl and put it into the chicken's snack. Someone yelled from the other room, "You're not throwing that away?" Don't worry, we'll make more.

Death In The Afternoon

noreply@blogger.com (Lucindaville) — Mon, 13 May 2013 18:00:00 +0000

My last week sucked. There is really no other way to put it. It sucked. I will try to spare you most of it, but do let me say that if I hadn't had my blogger friends out there to keep me informed an enlightened it would have been worse. Still, I spent a lot of time sitting very still with my eyes closed as the television played in the background.

There are a lot of Criminal Minds, CSI, SVU type shows that run in the afternoon. I find this interesting since most of those show feature brutalized or dead women. They also feature really lovely coroners and criminologists with long flowing hair. At some point his week I watched as one of these glamorous coroners pull the body of woman out the water and load her on a gurney. The body had better hair than I did! According to the story line she had been in the water 3 days -- 3 days and her hair looked better than mine, which did nothing to improve my mood. (I know it was just a fake TV body, but still, it should not have had coiffed hair.)

Saturday there was a chicken massacre. A rampaging raccoon killed 5 chickens and injured several other. I got the survivors locked up and set about burying the bodies. Several chickens remained unaccounted for. As I approached the bodies, the first thing I did was pull my hair back. Even after burying the chickens, who were never touched by my human hands and whose liver temp I did not check, I still felt scuzzy.

I went inside, took a shower and was half dressed when I heard a chicken scream. I went running out of the house to save her wearing my Roll Tide t-shirt and little else. The screaming chicken was running wildly, the raccoon was chasing her, I was chasing the raccoon, while screaming wildly. We ran almost to the barn when the chicken a turned and headed back toward me. When she turned, so did the raccoon. At this point, he looked to be the size of English Springer Spaniel. He was running right at me as stood there motionless.

All I could think about was the glamorous coroner who would find my body in the yard -- with bad hair. Not to mention no pants and probably no face as those are the tastiest bit to predatory animals. At the last minuet, the raccoon turned, clearly appalled by wet and stringy hair. Or perhaps he was an Ole Miss raccoon. Either way... do press on dear Bloggers, one never knows whose life one might be lifting.

To quote Scarlett O'Hara, "Tomorrow's another day..."

Week End Espalier

noreply@blogger.com (Lucindaville) — Mon, 06 May 2013 15:24:00 +0000

This weekend's "big" project was moving and wiring up the espaliered apple tree. Frankly, when it comes to fruit trees our thumb is closer to black than green, but we have high hopes for our espalier. It has survived two years which is generally one year and eleven months longer than most of our fruit trees. Do keep your fingers crossed.

Cocktails At The Burn Pit --Honeysuckle Vodka

noreply@blogger.com (Lucindaville) — Wed, 01 May 2013 17:08:00 +0000

It was a great weekend for cooking out and company. I requested a bottle of Cathead Honeysuckle Vodka from the ABC store in Virginia, as I knew they carried it. It seems that my bottle was the very first bottle that they had ever sold. Cathead, a distillery in Mississippi, has a wonderful vodka that gets distilled six times which makes for a really smooth taste on the palate. In an era of flavored vodkas, their honeysuckle is one of a kind. At 70 proof it is a bit less potent than the plain vodka, and some people feel the alcohol is a bit harsh, compared to the plain Cathead, but I thought it was fine.

A favorite cocktail for the Honeysuckle is a Cathead Lemonade. Several bars offer it up with freshly squeezed lemons, simple syrups, fancy syrups, and this and that. Don't get me wrong, I love homemade-- there is always something steeping, fermenting, and distilling at my house. But company and cooking and washing dishes and and and....

Sometimes a girl needs a quick pick-me-up. Taking a cue from last year's hit cocktail, the Ann's We Don't Have Electricity But We Have Tequila Margarita, the new summer drink of choice is a vodka version. All you need is some Simply Lemonade, or homemade lemonade of your choice and a bottle of Cathead Honeysuckle Vodka... and a glass.

Cathead Honeysuckle Lemonade.

2 ounces Cathead Honeysuckle Vodka
6 ounces lemonade

Pour in a ice filled glass and garnish with a lemon, or not.

This is great. It is refreshing. If you have chores to do later in the afternoon, only drink one. If you have someone else to cook and clean-up have a couple! Enjoy.

Whole Lot of Elsa Going On

noreply@blogger.com (Lucindaville) — Thu, 25 Apr 2013 15:54:00 +0000

Elsa Maxwell is one of the reasons I have stopped reading so much fiction. Clearly, one could simply never conger up such a character. In today's book-to-screen environment, there is clearly no actress who could even come close to playing Elsa Maxwell -- OK maybe Nathan Lane -- but no actress -- Wait...maybe Kathy Bates -- yes, I think it could be the best biopic ever. But we both know this will never happen.

Moving on...Elsa has been on my mind lately as I have been reading Sam Staggs wonderful book, Inventing Elsa Maxwell.

At the very same time, I received an e-mail from someone searching for a recipe. It seems that her client, a woman of a certain age, remembered a recipe from Elsa Maxwell for a soup with a chicken base and tomato purée. One might serve it hot or if chilled it would make a gelled consommé. I do love a challenge.

I grabbed my copy of How To Do It by Maxwell and found only a few recipes. My first guess was this gazpacho, though it is never heated.

Andalusian Gazpacho a la Joan Fontaine

Place the following in a bowl: 4 small cucumbers, seeded and finely chopped; 6 ripe tomatoes, peeled and coarsely chopped; 1 green pepper, finely minced; 1 clove garlic, finely mashed; 2 tablespoons grated carrot; 2 tablespoons grated onion. Add cold water to cover with 2 tablespoons lemon juice, or lime juice (I greatly prefer the latter); I teaspoon dry mustard, dash Tabasco, salt and pepper to taste. Chill thoroughly at least 8 hours. Serve in individual bowls with a dab of sour cream -- about 1 tablespoon -- on top.

The closest match was a consommé without tomato one. It is a spinach consommé that can be served hot or cold. For proof that Elsa Maxwell was from another generation, she lists the recipe as belonging Mrs. T. Reed Vreeland, known to subsequent generations as Diana! Maxwell notes that Vreeland acquired the recipe from Elise de Wolfe.

Mrs. T Reed Vreeland Consommé Vert- Pré

Make a very good rich bouillon. Add enough spinach juice to color it green, and just before serving add finely chopped fine herbes. Serve hot or iced.

Neither fit the criteria of the requested recipe. Since Maxwell mentioned de Wolfe, I thought I would try there. It is not a great stretch to think that someone who was familiar with Maxwell's recipes might also know de Wolfe's.

I checked Recipe's For Successful Dining. The recipe for Consommé Vert- Pré was identical to Elsie de Wolfe's with the only difference being de Wolfe's was Consommé Vert- Près and she called for "a little" juice to "make" it green. Spelling and word choice aside, I continued looking at the list of

consommés, and stumbled upon this.

Consommé Madrilene

Make a good chicken consomme. Add one tablespoon tapioca to each pint of liquid. Add finally a puree of tomatoes which has been strained through a cloth, and before serving add raw tomatoes cut in a a small dice and leaves of chervil.

This was, indeed, the long lost soup that our châtelaine had been craving. Everyone is happy.

Think about it...Kathy Bates as Elsa Maxwell... you would definitely go and see that movie. Sam, if you are reading this...call me.

Someone's In The Kitchen With...

noreply@blogger.com (Lucindaville) — Thu, 18 Apr 2013 16:59:00 +0000

The Addams Family


Jane Fonda who looks like she might be in the Addams Family


Christopher Walken who is way scarier than anyone in the Addams Family

Marilyn Monroe who is tasting

Madonna who is cleaning up

Katherine Hepburn, also cleaning up

The Other Hepburn, Audrey, looking perplexed

Justin Beiber, before he knew who Anne Frank was

Ronald Regan cooking outside

Margaret Thatcher cooking inside

Collards, Anyone?

noreply@blogger.com (Lucindaville) — Wed, 17 Apr 2013 17:53:00 +0000

My great aunt, Mamie, was in charge of collards in my family.   No one, and I mean, no one, cooked collards but Mamie. It was a daylong process. Picking the collards, soaking them in salt water to remove any lingering insects, washing them, cutting out the core, cooking in ham hocks for at least 3 hours, chopping the collards, and finally extracting the potlikker. It was laborious, so I often chuckle when I see packaged collared all washed and chopped in the grocery.   Mamie would have never allowed anyone to chop before cooking.

I own a gigantic Wagner Ware roaster that is the size of child's coffin.   I drag it out about three times a year. Turkey for Thanksgiving and possibly Christmas and for a batch of Brunswick stew. The other day I ran across a sale on pre-washed, pre-chopped, pre-packaged collards and thought I would give them a try. Raw collards take up quite a bit of room, so I dragged out the Wagner Ware and set off on my collard adventure.

Needless to say, I have collards to freeze and potlikker for all kinds of endeavors. The Lee Bros. tell a wonderful story about having company for a wedding or some large event and one of the guest, a Yankee, no doubt, threw out the potlikker that the boys were planning to use to poach eggs. Yes, indeed, potlikker poached eggs are a great delicacy.

I love to eat anything that remotely resembles eggs Benedict.   Here is a great way to use potlikker and leftover cornbread to make an unusual Benedict.

Old South Benedict

Cut a round of cornbread.

Heat the potlikker in a shallow pan until just under boiling and poach an egg.

Place the poached egg on top of the cornbread and cover with potlikker and a few collards.

If you wanted an a creamy sauce, add a bit of cream to the poaching liquid and reduce.

Need other potlikker ideas? Check these out.

Spring?

noreply@blogger.com (Lucindaville) — Tue, 16 Apr 2013 04:43:00 +0000

Spring flowers and a bit of spring cleaning.

Sugar Bush

noreply@blogger.com (Lucindaville) — Thu, 11 Apr 2013 16:14:00 +0000

We often rail about the cultural stereotype of eating squirrel, sill, we are not adverse to those people who find pleasure in dressing them up. So I was quite amused to find and article from the Washington Post about one particular squirrel in my inbox. Meet Sugar Bush. Alabama fan and androgynous dresser.

While Sugar Bush is of the female persuasion, she is not adverse to a little cross dressing.

And much like that other cultural icon, Barbie, Sugar Bush has been everything from an astronaut to a

nurse, which is easy to do when you have over 3000 outfits. That's more that Lady Gaga!

Check out Sugar Bush's many exploits at her international web site.

Riding Side Saddle

noreply@blogger.com (Lucindaville) — Tue, 09 Apr 2013 17:00:00 +0000

While we were out and about, I found myself running into a lot of images of women riding side saddle. It started with the above poster.

Then we stopped in at The Columbus Museum to see: Homer in America. Winslow Homer was a prolific illustrator and the exhibition featured 125 wood engravings produced over a period of nearly three decades. Several of them were of women riding side saddle.

Needless to say, when I returned, I pulled together a few of my favorites.

Mrs. Esther Stace riding side saddle and clearing a record 6'6" jump in 1915 at the Sydney Royal Show.
(alas, Mrs. Stace cheated a bit by using a springboard...still.)

Actresses are quite good at side saddle.

Grace Kelly riding in Central Park

Elizabeth Taylor

And Angelina Jolie as Lara Croft. Jolie said she loved riding side saddle and shooting for this scene. Unfortunately for the person in charge of continuity, there was a bit of a problem. When Lara Croft stops riding and shooting, she pivots her horse to ride back to her castle. Riding back, she is astride the horse, both feet clearly in stirrups. It would be impossible to go from side saddle to astride without damaging delicate body parts.

Finally, a bit of side saddle fashion. Out riding in a lovely red coat.

Paul Rudloph

noreply@blogger.com (Lucindaville) — Mon, 08 Apr 2013 16:43:00 +0000

I do hate it when people just drop off the face of the earth. Good news: I was not abducted by aliens. Bad news: I was traveling and I just got lazy. But enough about me....

Recently I was in Auburn, Alabama. All those years of living in Alabama and I never once set foot in Auburn. Visiting a couple of Paul Rudolph houses was among my many adventures.

I was reminded of this while watching the documentary Ultrasuede: In Search of Halston. Halston lived in a rather famous Paul Rudolph house in the middle of Manhattan.

In Auburn, a Rudolph house is on the market. Built in the late 1930's, it is a student work by Rudolph. The house has quirky elements of what would become Rudolph's modernist style, while remaining a little brick house in Alabama.

The other house we saw was the old Applebee house, designed for Frank Applebee, the Chair of the Art and Architecture Department. Rudolph designed the house as a gift to Applebee, working to keep the building costs to a minimum. Frankly, I have never been a big fan of minimalist architecture. The Applebee house looks like a big old double-wide sitting atop concrete blocks, but what do I know. It might look better if I had taken better photos!

Unfortunately, like much architecture, Paul Rudolph houses have faced more wrecking balls than preservation in recent years. Photographer Chris Mottalini did a wonderful exhibition of photographs entitled, After You Left, They Took It Apart. Ironically, the Rudolph student house was purchased to be gutted and flipped. When the flippers girlfriend saw the inside, she immediately called the Auburn art department and the gutting turned into a careful renovation.

Alas, the house remains on the market.

The Southern Pope

noreply@blogger.com (Lucindaville) — Thu, 14 Mar 2013 15:16:00 +0000

Yes, the new Pope is Southern. Well, not Alabama southern, but he is from "South" America. And lest we question this fact, he chose to be known as Francis I after every Southern belle's favorite silver pattern. Bless his heart!

Beans and Preserves

noreply@blogger.com (Lucindaville) — Mon, 11 Mar 2013 18:08:00 +0000

Several years ago we told you about a favorite recipe for tomato confiture. Here's an idea of what to do with that jar of preserves or jam that you got as a gift and haven't a clue how to get it off the shelf. (Or, perhaps you are just an avid canner with a jar of something like tomato confiture, that needs a recipe!)

Add it to dried beans. We love a bit of sweetness in our beans. On a particularly cold day last week, we found a bag of pinto beans and decided to cook them. Instead of following a baked bean recipe calling for brown sugar, we grabbed a jar of tomato confiture and tossed it in with the beans and pork ribs.

One year we had an abundance of apple based preserves and they were a lovely addition to beans as are pear, figs and peaches. We haven't tried anything with berries in it but why not?

And while you are in the kitchen, back so cookies for someone you love!

Spring Makes A Valiant Attempt

noreply@blogger.com (Lucindaville) — Thu, 07 Mar 2013 17:22:00 +0000

Yes, yes, almost...

Yeah...Spring... sort of.

Chicken Fried Steak

noreply@blogger.com (Lucindaville) — Mon, 04 Mar 2013 19:52:00 +0000

It snowed all weekend. If it had been 5 degrees colder there would be enormous drifts of snow. Our temperature hovered at 35, however, so the lovely large flakes the floated by the window, hit the warm, soggy ground, creating a muddy mess.

It was a great Sunday to sit around, watch television and cook comfort food.

In the "great minds think alike" vein, when I turned on my computer this morning, my first e-mail was from Saveur touting the joys of chicken fried steak. Their chicken fried steak looked like this.

Not bad. Mine, however, went the for the double comfort of fluffy mashed potatoes and a sausage gravy.

Sorry we missed you!

Happy Birthday, Lee Radziwill

noreply@blogger.com (Lucindaville) — Sun, 03 Mar 2013 13:00:00 +0000

Lee Radziwill was my childhood idol. She was often called a dilettante, but I adored the fact that she did what she wanted, she tried everything that interested her and she always looked fabulous doing it.

At 80, she is still a stunner.

Recently, Radziwill was featured on the cover of T Magazine in the New York Times. Here is a video by Sofia Coppola.

Florence Nightingale

noreply@blogger.com (Lucindaville) — Fri, 01 Mar 2013 17:57:00 +0000

Been away doing that Florence Nightingale thing... missed so much!

Famous Food Friday -- May & Axel Vervoordt

noreply@blogger.com (Lucindaville) — Fri, 01 Feb 2013 17:56:00 +0000

I have two words for you -- food porn. At Home with May and Axel Vervoordt is a big old book of food porn. I am not saying it is wrong. I am just saying it is! Frankly, no one loves food porn more than me. Clearly, if you were hanging out in Belgium and May Vervoordt says come on over for quick bite, you would go. The food would be great. The food in this cookbook is nice and tasty. There are a lot of ingredients that sit squarely on the spice rack. There is not a lot of meat. The food is surrounded by dreamy castle shots and rich place settings. A reasonably accomplished home cook could pull off anyone of these recipes and be the toast of the kitchen. I don't mean to complain, but lets review.

If you lived here:

If your husband was a noted antiques dealer and decorator whose clients list included Bill Gates and Sting:

If you has access to a vast array of dishes and china and whatnot's:

If you oversee a staff nearing 100 including your chef:

My best guest is that you could set a nice table with nifty grub for family and friends. It is not a criticism, it is just a fact. You might pick a nice dessert like this one.

Pears With Citrus Fruits and Cinnamon

4 small pears
1 orange
I lemon
2 cups water
1 cinnamon stick
1 tablespoon chopped fresh gingerroot
1 pinch of saffron powder
½ cup agave syrup

Peel the pears and cut them in half lengthwise. Cut the orange and lemon into ¼ inch strips, retaining the skin.

To make the syrup, boil 2 cups water. Add the cinnamon stick, ginger, saffron, lemon and orange strips, and let infuse for 10 minutes. Poach the pears in this liquid, heated to 175-195 degrees, for 10 minutes. Remove the pan from the heat and leave the pears to cool in the pan.

Remove the pears from the pan. Strain the juice. Pour the juice over the pears and serve.

May likes them with a nice chocolate dessert or with one's morning muesli. Yes it is basically poached pears. But it is poached pears with lemon and ginger and saffron and agave syrup. Poached pears fit for the finest trailer park or 50 room castle. Enjoy.

A Fine Day for Vegetables

noreply@blogger.com (Lucindaville) — Thu, 31 Jan 2013 17:12:00 +0000

The owners of this lovely little house in Orlando, Florida, Jason and Jennifer Helvenston, are facing a fine of $500 a day. Why one might ask? What is their affront to the good people of Orlando?

They have planted vegetables in their front yard. Yes, vegetables. Evidently in Orlando, one is fined $500 a DAY for gardening. I wonder if there is a fine for owning an AK-47?

Check out Mark Bittman's New York Times article.

Baby It's Cold Outside

noreply@blogger.com (Lucindaville) — Sat, 26 Jan 2013 19:17:00 +0000

According to Trick, it is quite cold INSIDE!

Jam Maker

noreply@blogger.com (Lucindaville) — Wed, 23 Jan 2013 18:20:00 +0000

About 4 years ago I ran across a Tefal confiturier automatic. An automatic jam maker. I desperately want one, but Tefal is a European company and they could not see the need for lowly Americans to own a confiturier automatic. I asked if one could change the plug from 220 to 110 and was told emphatically --NO!

I gave up on the idea until last year when Ball released the FreshTECH automatic jam maker. I received one for Christmas, and I could barely wait to open it. My enthusiasm for my new toy had been somewhat dampened by reviews of the FreshTECH complaining that it was a bit on the simplistic side. I agree that many of the recipes are quite plain and loaded with pectin, but who lets a little thing like "directions" get in the way for jammy goodness.

My first foray into jelly making began with a bottle of Muscadine Cider I brought home from South Carolina. I wasn't really interested in drinking it, but I was convinced it would make a great jelly. I followed the recipe for jelly to a tee, using a full measure of sugar and pectin.

It turned out fine. I was worried that it might end up leaning toward fruit leather, but it didn't. Next I tried a pomegranate jelly, this time using the low sugar method as the pomegranate juice was a bit on the sweet side to begin with. The lower sugar jelled fine.

Then, I threw out the book. I wanted to use the machine to make marmalade, a recipe no where to be found in the cookbook. I am a firm believer that marmalade should at its best should ward off the most virulent scurvy. I want marmalade that with all its pithy fight. I did not want to add a bunch of pectin. So I sliced my peel, juiced my cara cara oranges and added my sugar. I left the mixture to cure in the refrigerator overnight.

I dumped the mixture into the FreshTECH and set it for jam. When it was done, I unplugged the machine and let the marmalade sit until the machine cooled off. (The instructions are very clear that one must let the machine cool for at least 30 minutes before starting another pot.) After an hour, I went back to the marmalade and rested the machine, cooking the marmalade a second time. After two cookings, the marmalade was a perfect texture.

This was a great gift. As the years goes on, I will be experimenting more and more and will let you know how it goes. In the meantime...

New Year's Resolution

noreply@blogger.com (Lucindaville) — Thu, 17 Jan 2013 17:51:00 +0000

One New Year's Resolution involved organizing and cleaning up the kitchen spices. Almost done!

I have to say, however, once they were tossed out, organized, corralled and labeled, they looked a bit sad.

Only Ten?

noreply@blogger.com (Lucindaville) — Thu, 10 Jan 2013 18:59:00 +0000

Garden & Gun recently listed ten reason why they love Downton Abbey, including a comparison of Mary and Scarlett O'Hara.

Requiescat in Pace -- Polo Sweatshirt

noreply@blogger.com (Lucindaville) — Tue, 08 Jan 2013 17:40:00 +0000

Everyone has one. That article of clothing that you just love beyond all reason. Even after it gets torn and stained, and faded with bleach. After the fraying and holes and rips, it is still the first thing in the laundry and first thing you put on while it is still warm from the laundry.

Mine was a Polo sweatshirt, thick, grey, and yes, a bit of a mess. During Christmas, I pulled it on still warm and the cuff tore until it was quite literally, hanging by a thread or two. At one point, I asked a guest to shove up my sleeve (what was left of my sleeve) as the cuff was getting in my way. Ann asked why I didn't just trow it away. (Blasphemy!)

It became clear, however, after that last December washing, that the Polo sweatshirt would not survive. While my little blue pony was still galloping along, the fabric around him was disintegrating into oblivion. I folded up my favorite sweatshirt and longingly watched it as it lay on the table, lifeless. Ann called and abruptly asked it I had thrown it away. No!

Then, this week, I received a large box with a Happy New Year note. Inside were two, yes two, brand new grey Polo sweatshirts. I am wearing one now. It is soft, but not that soft. The cuffs are intact and gripping my wrists. The tag is scratching my neck. I am sure that after a few hundred washings, it will shape up.

Until then, goodbye old friend.

Mary Warburg by William Acton

noreply@blogger.com (Lucindaville) — Mon, 07 Jan 2013 18:01:00 +0000

Ah the New Year holds such promise.   Have I mentioned recently how much I love blogs?

Shortly after the new years started I received a correspondence inquiring about a William Acton image.   I responded and soon found why this gentleman had an interest in Acton. When perusing his family archive, he stumbled upon a cashe of Acton drawings. Over 50 works of Acton's that have not been seen in years!

Now he is on a mission to identify all of Acton's drawings and painting and possibly hold a show. A show means a monograph!   Finally!!!

Until then, he was kind enough to send me the above drawing of Mary Warburg. Mary Warburg was married to Edward Warburg, philanthropist and founder of the New York City Ballet.

Enjoy!