Monday, August 10, 2009

Saffron, by Canadian Artist Kim Blair

Saffron comes from the dried stigmas (where the pollen is located) of the saffron crocus. It takes 225,000 hand picked stigmas to make a single pound, which explains why it is the world's most expensive spice. The name is derived from the Arabic work zafaran, which means yellow.
Fresh, true saffron is strongly perfumed with an aroma of honey and was used to scent the baths and halls of Imperial Rome. The French culinary term Safrane means, coloured using saffron...
Speaking of French Cooking... we saw the new movie with Meryl Streep and Amy Adams called Julie and Julia, about how Julia Child became an authority on French cooking and how Julie Powell, a young woman in New York created a deadline to cook and blog about all of the recipes from Julia's book, Mastering The Art of French Cooking, over one year. It was a wonderful movie!
Pick up some Saffron and Julia's cook book and enjoy... or as Julia would say...

Bon Appetit!

 8x10 oil on canvas (needs a bit more drying time)

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