Featured Artist - Allan Winkler

It is Allan Winkler's planet and the rest of us are just living on it. It's a whacked-out fun place to be and often quite rewarding. Whether you know him as the ubiquitous visual artist or as a percussive musician, if you live in Kansas City you probably know, or at least know of, Allan Winkler. Maybe you've seen his billboards in the Crossroads Arts District or his metal or paper cutouts in several local galleries and restaurants – once you see his iconic style, his signature images will be instantly recognizable.

Winkler, a seasoned graduate of the Kansas City Art Institute, has worked in a purposefully simple, “naive” style to evoke, almost in a medieval way, renderings of human and animal character and emotion. These figures are animated and energized by jazzy patterns and energetic lines. Quirky and folksy, Winkler’s cartoon-like appeal can transcend media. He creates furniture, videos, and writes plays. Collages of shapes cut from cereal boxes, quilts, paintings, prints and pottery illustrates his love of material and craft.

The Loaded Trunk is offering his one-of-kind plates and bowls. These unique works of art are also functional serving ware. One series uses earthier tones and another series plays with a blue on white color scheme. Charming grinning faces peer out from the surfaces, characteristic of Winkler’s playful, emblematic  imagery. One unique example embraces a sophisticated abstract motif of patterned blue drops. Click here to see the entire collection.

Cooking Side Dishes

Fingerling Potatoes on Hand-Painted Ceramic Platter (similar)
with a Guatemalan Table Runner (similar)

With Thanksgiving just around the corner, every single food magazine I own has a beautiful, golden turkey on the cover with tempting headlines enticing me with delicious sides and fixings. An interesting theme this year was about breaking tradition when it comes to side dishes. Whether they were trying a new recipe or adding elements from different countries and cuisines, the results were a fresh and welcome outlook for the Thanksgiving Day table. 

Reading about food always inspires me to cook food. I chose the simplest recipes, pulled some things from the shop to serve on and invited friends over to feast! Here's what we made….and ate.

Lemony Salt-Roasted Fingerling Potatoes

Indian Cucumber Yogurt Salad (minus the raisins)

Beet Salad with Feta & Mint

Baked Tofu

Sauteed Green Beans

Grilled Strip Steak (no recipe, we just salt and peppered the meat and threw it on the grill)

No matter how simple or humble the meal may be, serving food in beautiful dishes elevates the dining experience. I always set a nice table for company and even when I'm just grabbing a quick bite for myself. It makes the act of eating feel so much more special.

I hope you all have a wonderful Thanksgiving filled with abundance and in good company!

P.S. Check out this recipe slideshow of Global Thanksgiving side dishes from Food & Wine magazine.

Cucumber Yogurt Sauce in Orange Ottoman Hand-Painted Ceramic Bowl
with Mpingo Loop Sugar Spoon

Beet, Feta & Mint Salad on Ceramic Lotus Platter
with a Japanese-Inspired Patchwork Table Runner

Fresh Herbs on Ceramic Lotus Platter

Baked Tofu  in Ottoman Tinned Copper Bowl
Dipping Sauce in Blue Ottoman Hand-Painted Ceramic Bowl

Green Beans & Candied Bacon on Ottoman Tinned Copper Bowl
Basmati Rice and Grilled Steak on Large Red Ottoman Hand-Painted Ceramic Bowl

The Story Behind » Burmese Lacquer Bowls

 

Our vintage Burmese lacquer bowls, still in excellent condition, were originally used for meals, holding soups and curries. I found these in the attic of dealer I work with in Northern Thailand. They were covered in dust and I imagine they had never been used due to the proprietor labels that were still affixed. Many of them have inscriptions that often are the signature of the maker.

The bowls are made of coiled bamboo and then lacquered in varying shades of red and/or toffee brown with accent colors for the designs. The flared rim bowls are typical of mid-twentieth century ware of Ava. Marked by paper stamps from the original proprietors, the labels, affixed to the inside, are easily removable if you choose to use them for dining. Click here to see all of the great bowls and other lacquer pieces including offering vessels and trays.

Sticky Rice

STICKY RICE
Unless you know someone who regularly makes sticky rice for meals, this Southeast Asian staple, although simple to make, requires a bit of planning and hands on time. You'll also need a few pieces of special "equipment" that may not be found in your typical American kitchen.

Ingredients

• Short grain, sweet rice. Three Ladies brand is one of our favorites. Approximately 1/2 cup uncooked rice per person. Sweet rice can be found at most Asian markets.

Special Equipment
Check your local Asian market, preferably a Laos/Thai market.

• Steamer Basket


• Steamer Lid


• Boiler Pot


• Keeper Basket, optional


• Straw Mat/Tray

Directions

1. In a large bowl, rinse rice in cold water and gently rub the grains in your hands to clean the rice. Repeat as necessary until water is mostly clear.



2. Fill rice and bowl with cold water, about 2” more than rice level. Leave rice to soak for 2-10 hours. Overnight is best, but we usually end up soaking for 2-3 hours. Three Ladies Brand, pictured on left.



3. Drain the rice and transfer to steaming basket. Rinse the steaming basket with hot water to keep the rice from sticking.

4. Fill the double boiler pot with 3-4” water and place steam basket on top.

5. Cover steam basket and rice with the cone shaped woven grass lid. Set heat on stove to medium-high.

6. Once water comes to a boil reduce to medium and steam rice for about 20 minutes. A snack is sometimes a must while we wait for the rice to cook.

7. Holding the sides of the basket, flip the rice end over end in the basket. Steam for another 15 minutes.

8. Rinse the rice “keeper” basket with hot water just before the rice is done. Again, to keep from sticking.

9. On a large surface, preferably a woven mat, cool rice. Wet your work surface with water to prevent rice from sticking, wet a wooden spoon well to use to spread the rice out to cool it.

10. Once rice is not steaming hot, but still warm transfer in small pieces to the “keeper” basket.

11. Serve immediately. Leftover rice may be stored in tupperware and reheated in the microwave. Usually, it's still good for another day or so.

Sticky rice is best  eaten with your hands. We like to serve it with sliced ribeye and homemade hot sauce.Set the table with little bowls, for rice and for sauce, and eat happily and hungrily, family style. Thank you to our friend Rebecca Thao and her boys for showing us how to make this great rice treat!