Dad’s Art

Dad has been enjoying drawing and collaging in these recent years. It’s not an everyday thing. When he’s in the art mode, he’ll whip out his sharpies or start cutting up cardboard.

His materials of choice are old newspaper, discarded cardboard boxes, and his trusty sharpie pens. He uses the newspaper as his canvas with the sharpies. And the cardboard is the structure of his piece. These pieces are ones that he wants to stand on their own.

The key to Dad’s art is upcycling. He has always been a frugal man and has made many things from scraps around the house. He’s our MacGyver. But these days, building things is hard for him, and his drawing and pasting has taken its place.

He’s medium of choice is sharpies and old newspaper. I’ve bought for him sketchbooks, paints, and watercolor pencils to no avail getting him to use them. He would always fall back to his sharpies

Sourcing Materials

Dad does think about sourcing his material. One day, he asked me if I ate a fig bar. He said, “I want the wrapper because of the foil inside of the wrapper.” I asked him why he needed it? “I’m going to use it for the eyes on my turkey and snowman to make it stand out.”

He sourced the Depends box for the Christmas tree because of its green color. One day, I walked past him, sawing away with a serrated knife at the box, cutting the tree’s triangle shape. I just had to smile, he still has that making thing at 92.

I’d thought I would give my dad art a show case so I gave him a tag on Instagram and Facebook if you like to continue to search for new work. #jo1drawing. I made his tag from his first name, Joichi. “Ichi” means one in Japanese. 

Have a Happy Holidays. Eat well and stay safe.

Our Happy Thanksgiving Menu

As a three seniors (60+) family, it is hard to find a small turkey that we wouldn’t be eating for the next month. Plus, I found out my mom doesn’t like turkey. What! Who doesn’t like turkey? Well, in my life, this makes two. Oat tolerated it for my love of turkey, and now it’s my mom. Huh!

Dad’s annual Thanksgiving drawing. Loves to draw on newspaper. #jo1drawings

With no help from the parental units, I came up with the menu of shrimp tempura, veggie tempura, and mom’s famous pumpkin shortbread.

Mom’s eyes are close but it’s the only shot of the table: shrimp tempura, eggplant, veggie tempura; Okinawan sweet potato, Hamakua mushroom, three types of tsukemono (Japanese pickles by me), black sesame tofu with ume salt, black soybean natto with shoyu koji

Everyone loves mom’s pumpkin pie even people who hate pumpkin pie. It’s the combination of the creamy custard and the slightly sweet shortbread cookie crust. I have fiddled with this recipe over the years, changing the pan shape and size, using sweet potato, and even trying it with a regular pie crust (not the best). My sweet potato pie is based of this recipe. Here’s my adjusted version.

The corners are the best with it’s caramel edges

Mom’s Famous Pumpkin Shortbread–adjusted

makes 9 x 13 pan, roughly 20 pieces
Pre-heat oven 425º

Crust*

  • 3 c flour
  • 1/2 c sugar
  • 1 c cold butter, cut into small pieces

Prep pan with a light coat of non-stick spray, be sure to get the sides. Mix flour and sugar, cut in the butter with a pastry cutter, till a sandy texture. Press flour mixture into the pan, slightly up the sides. Refrigerate crust while you mix up the filling.

Filling

  • 4 eggs, beaten
  • 1 t salt
  • Large can of pumpkin about 3 1/2 cups**
  • 1 1/2 c sugar
  • 1 t cinnamon***
  • 1 t ground ginger***
  • 1/2 t grounded cloves***
  • 3 1/2 c evaporated milk
  • 1 t vanilla

Combine all the filling ingredients, making sure it is blended well. 

Pour the filling into the crust—Bake at 425º for 20 minutes. Turn down the oven to 350º and bake for 55 minutes or when the toothpick comes out clean. 

*If you want to use the springform pan instead of the 9×13 pan, half the crust amounts. The baking time will differ because it has a thicker filling. It has a longer bake time at 350, about 1 hour 15 minutes. Test with a toothpick. The center shouldn’t be jiggly. Cool to room temp. Then put in the refrigerator to set.

** I’ve used both can and roasted pumpkin for this pie. The differences would be you can control the caramelization, chunkiness, and you will have pumpkin seeds to roast up as a snack. My preferred pumpkin is Kabocha because of its smooth texture.

*** I use my spice mix. Here are the proportions: 1 t cinnamon and ground ginger, 1/2 t ground cloves, 1/4 t nutmeg. I mix up a large batch and keep it in a small jar in the spice cabinet. I used 3 t of the mix in the pie. You also can use it in apple pie, oatmeal, or whatever suits your fancy.