What’s Cooking? Lend Us Your Ears!
Hoops. Teardrops. Studs. Dangles. Chandeliers. Buttons. These funny words describe how the shape of a simple accessory transforms the face you put out into the world. We’re talking about earrings, and this week’s curated “Lend Us Your Ears” marketplace boasts an abundance of shapes, sizes and ear-worthy choices for you, your mom (Mother’s Day is coming up!) and even your boyfriend (earrings aren’t just for women anymore). Each image links to an artist’s site where you can purchase current work. Some take you directly to their fully functional online store while others show collections of work that are ordered via phone and email. Just like at our shows, you are buying directly from the artist!
If color lifts your mood and makes you smile, then Sheila Fernekes’ dangles woven of multi-hued beads are for you. Delicate cascading chandelier earrings by Ananda Khalsa feel counterculture and sophisticated at the same time. “Oxidized Pyramid” studs by Seth Carlson are unisex and budget friendly. If you’re looking for a gift for a stylist, archeologist or even an architect, Donna Ververka creates drops and hoops with history and structural design in mind. Elegant simplicity in ear adornment is Patty Bolz’s trademark. And nothing is more fun than Betsy Baker’s dotted and striped circle earrings!
A new pair of earrings is an almost irresistible purchase at Paradise City, even when you can’t attend a show. Whether you are participating in digital workplace conferences, Facetiming with your family, or “meeting up” with friends for a Zoom cocktail hour, handcrafted earrings convey a buoyant attitude, a colorful accent and a fresh perspective when you look in the mirror or show your face to the world.
What else is cooking at Paradise City? Read this week’s tasty recipe for Cajun Shrimp and Cauliflower Grits!
This Week’s Recipe
With a bit of spice and fewer carbs, this yummy version of the traditional New Orleans recipe won’t make you feel guilty about second helpings! Laissez les bon temps rouler.
Cajun Shrimp and Cauliflower Grits (serves 4)
1 ½ lbs. raw peeled and deveined shrimp (size 16-20 or 20-24)
1 head cauliflower, grated on the large holes of a box grater to create “grits”
3 tbsp olive oil
1 tbsp (or more, to taste) Cajun or blackening spice
½ cup diced onion
2 large cloves minced garlic
1 cup shredded white extra-sharp cheddar cheese
4 slices cooked and diced bacon
Diced green onion, parsley and/or cilantro for garnish (optional)
- Combine shrimp, 2 tbsp. olive oil and spice in a bowl, coating shrimp with spice and oil.
- Heat remaining tablespoon of oil in a 12-inch skillet.
- Add onions and garlic to the skillet and sauté until soft.
- Add grated cauliflower and stir to combine. Lower the heat, cover the pan, and cook for about 5 minutes.
- Uncover and stir in cheddar cheese. Remove from heat, move cauliflower grits to a serving dish and cover to keep warm. Wipe down skillet.
- Add shrimp in one layer to the same skillet. Turn heat to medium-high, cook for 3 minutes, turn shrimp and cook for another 2 or 3 minutes, or until pink and done.
- Spoon the shrimp on top of the “grits”. Sprinkle with bacon bits and green garnishes, if desired.