Mom, Dad and my older siblings lived in Washington DC for about 5 years when Dad was Ambassador to the U.S. He was reassigned when I was born, so at 2 months old I made the trip back home. While in DC Mom and Dad had a portrait done by Stefan Norbin, a Polish artist. While he made Mom look much younger than Dad they were actually only 6 years apart in age.
Recently, I looked up info on the artist and this is what I found:
"Stefan Norblin, a polish painter and graphic artist, had an exciting, and tragic life. He was a successful and popular portrait painter, poster and book and costume designer in Warsaw in the 1920's and 1930's, married to the movie star Lena Zelichowska.
When World War 2 broke out, the couple fled in the last-minute, first to Romania, then Istanbul, Iraq and finally arrived in India. Norblin quickly caught the attention of the Maharaja of Jodpur who had just built a huge palace that needed to be decorated, and Norblin was given a free hand to design the interior and the furniture.
In 1946, he left for the United States, and although he had a few commissions for portraits, he was not happy, his eyesight was failing and he finally took his own life in 1952. Most of his work in the United States was lost or destroyed, and except for his polish tourist posters, he was forgotten. "
A few years ago, I started my a collection of teacups like my mother did in her 40's.
I inherited my love of cooking from Mom, who spent 6 years writing the first anthology of Middle Eastern and North African Cuisine, published in 1970. Thanks to her all 7 of her children, and numerous grandchildren have that same passion.
Yesterday I stumbled on a recipe for brownies made with Black Beans that sounded twice as good as the recipe I adapted a few weeks ago.
Here is my version...
Dark Chocolate Black Bean Bars
- 3/4 c. cold-pressed Coconut Oil
- 5 oz. 85% organic Dark Chocolate, broken into pieces
- 2 c. cooked organic Black Beans, drained
- 3 Tbs. organic raw Cocoa Powder
- 3 Tbs. Coconut Flakes (more to taste)
- 1 c. organic Walnuts, roughly chopped
- 1 pinch of Sea Salt
- 2 high-Omega3 Eggs
- 3 Tbs. freshly ground golden Flax Seeds
- 2/3 c. Chicory Root or Xylitol
Preheat the oven to 325°F and line an 11-inch square or 8 x 11 baking pan with parchment paper.
Melt the coconut oil on low heat in a medium size pan, add dark chocolate pieces. Stir around until the chocolate is completely melted.
Put beans, cacao powder, coconut flakes and 1/2 cup of the walnuts in a blender or a food processor. Blend for one minute or until well chopped, then add the chocolate mixture and blend for one more minute, scraping down sides once.
In a separate bowl, whisk the eggs with an electric mixer for about 2 minutes, add the flax seeds and xylitol and beat for one more minute.
Save four spoonful’s of the egg mixture in a separate cup and pour the rest into the chocolate and bean mixture and process just to incorporate.
Add the remaining walnuts and dark chocolate and stir gently with a spatula until blended.
Pour into the baking pan.
Drip the remaining egg mixture on top of the chocolate mixture and use a toothpick or a knife to create a marble effect.
Bake for 30 minutes. They might still feel a little soft in the middle when you take them out, but they will harden when they cool. These are decadently chocolaty!
You can spread a little Xylitol-sweetened raspberry jam on top for variation.
~ Enjoy! ♥