Mark’s Studio Fuel

American Artist

Artist’s diets are an irrational guide to eating well. Sometimes, creating can be so absorbing you set everything aside as you work into oblivion; you crash starving hard and may eat anything available. At other times, you can sustain by having little things around. To supply necessary energy reserves, I have developed a sense of salts, sweets, and flavors. I set foods on one side. On the other side I keep a large IKEA coffee cup that stays warm on a heating plate.
1. Pretzels, nuts, chips - A dish of pretzels varying thin and thick. A bowl of nuts (it is not a Southwest Airlines fetish) - Cashews, Pistachios (shells on), Macadamia nuts, or salted pumpkin seeds. Chips with avocado or salsa.
2. Childhood Candies - Serves my Pop-Art side. Trick or treat favorites: Milky Way, Tootsie Pops, Reese's Cups, Double Bubble. On occasion, chocolate from Ecuador, Chocolate covered Cherries.
3. Grapes, cheese on pear - I have an oral fixation, and seeds give me some work. I taste grapes before I buy for sweetness. On the grape plate, I slice cheese - Swiss, brie, aged gouda. If it is a soft Brie, I must have it with a ripe pear or apple.
4. Hot black - Peet's coffee. With milk sometimes. Kakawa hot chocolate from Santa Fe - the espresso of hot chocolate.
5. Green Peas or Carrots - In spring, I fill a bowl with fresh-picked green peas from the garden or a farmer's market. For a change, cold carrots or even a crisp cold apple.
6. Blow Out Starvation Meals - After a long studio session with more to do, sometimes the body revolts. I have a few quick choices: an avocado sandwich (see Sandwiches section), spaghetti with hot milk and butter, zap a hot dog, heat can of soup such as Campbell mushroom, boil cheap ramen, sardines & dijon on crackers, or microwave spicy chicken wings. Also, I'll make Ginger Beef (first recipe) because it is fast. ~ MrB

servings  use metric
original recipe yield: 4 Servings

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