The Spotlight Campaign: Great Creativity by Jesse Bluma



The Spotlight Campaign:  Great Creativity 





ABOUT THE CAMPAIGN

Our ideas, our creations, our spirit, and our great actions have always been key.  I know what it’s like to create something, the hard work it takes to accomplish goals, and to stand with others.  I know with my readers we share an elevated approach to food, information, and inspiration.  Liberating food and taste is the mission.  It is a holistic approach to living well and freeing our taste in food and much more.  Pointe Viven reflects my spirit and its clients.  It is a dynamic community of liberating food and taste.

 Over the years it has been terrific to meet, spotlight, and feature creators, doers, and inspirational figures.  I know no matter where I am, where I visit, and with whom I meet I will learn something and be re-energized by their endeavors.  Each month join me in spotlighting the famous, the not so famous, the local celebrities, and those you believe have earned a thank you, a congratulations, and the recognition.




Each month a new theme will be chosen, so be thinking of those people you know exhibit the traits.  Often the trait is something not so measurable, rather it is shown through the mundane, certain instances, and moments that surprise you.  This is your opportunity to join me and take part in the campaign.

In August we celebrated good stewards of nature.  Those that exhibit joy for the great outdoors.  Individuals making great strides in liberating their lives and the lives of others through being outside in forests, deserts, mountains, on lakes, and at sea.

September:  This month we are spotlighting great creativity.  We are looking for those that exhibit a good sense of vision, those that inspire others, those that give us something meaningful and valuable to consider.  Those demonstrating creativity in business, technology, teaching, baking, cooking, music, theology, art, everyday living, as students, and more.  Famous artists, such as Joan MirĂ³ from Barcelona, Spain and others demonstrate mastery of skill and technique.  There are countless other well known and not so prominent examples. 




The power of creativity is immense.  The attitude, hard work, training, enjoyment, and divine that emerges from expression, innovation, originality, independence, and illumination builds a legacy for oneself, teaches others, and provides a cathartic outlet.  Creativity is positive, renews, instructs, and builds character.  Creativity does not demean, persecute, lie, manipulate, propagandize, nor is it blasphemy.  Creativity is rooted the Latin etymology of create--to make and grow.  Derogatory bias is manipulation, not to be confused with growth and creation through imagination.  

As the poet Henry Wadsworth Longfellow in the 1800s A.D. wrote in “A Pslam of Life”,

“In the world’s broad field of battle.
In the bivouac of Life,
Be not like dumb, driven cattle!
Be a hero in the strife!...

Let us, then, be up and doing,
With a heart for any fate;
Still achieving, still pursuing, 
Learn to labor and wait.”

Examples abound of this kind of dedication, this fervor of the creative human spirit.  As we take a moment to spotlight creative individuals, we pause to consider their knowledge, purpose, great thinking, apprenticeship, work, and contributions.  Creative individuals cross all sections of our culture and embody many characteristics, such as imaginative, playful, resourceful, thoughtful, and dedicated.






Order online or contact me for catering.

Join the Pointe Viven circle
sign-up for email updates.
    
Image credit:  FreeDigitalPhotos.net  


Triscuit with Pea and Feta Spread topped with Andouille by Jesse Bluma



Triscuit with Pea and Feta Spread topped with Andouille





Peas and Triscuit Recipe

Triscuits topped with a layer of toasted walnuts, pea and feta spread, diced andouille, and dill to garnish.  This satisfies your appetite for salty, sweet, and savory.

Ingredients for walnut layer

2 cups light brown sugar
4 cups chopped walnuts
10 Tablespoons butter
1 teaspoon vanilla extract

In a large pan on low heat toast the walnuts.
Place the sugar and butter in the pan, then stir until the butter is melted.
Add in the vanilla.


Ingredients for the pea layer

2 cups frozen peas, and an additional pea to garnish each cracker
8 ounces reduced fat feta cheese
zest of two organic lemons (washed)
6 Tablespoons lemon juice
6 Tablespoons dill
8 Tablespoons olive oil

Defrost the peas. 
Blend the ingredients for the spread in a food processor or mixer. 


1 box Triscuits (whole wheat wafer crackers)


For the andouille

2 organic andouille sausages, diced, and prepared in a skillet on medium heat.


Assemble

Spread a thin layer of walnuts on each Triscuit.
Add a teaspoon of the pea and feta mixture, then evenly spread.
Top with andouille.
Garnish with a snip of dill.






Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      


Print

Shop Jesse Bluma at Pointe Viven