Thursday, January 22, 2015

Tomma Abts: Mainly Drawings (Aspen Art Museum Exhibition) + FOOD Buttermilk CHESS PIE

ART
"Tomma Abts: 
Mainly Drawings" 
Aspen Art Museum Exhibition

Tomma Abts creates her paintings and drawings using a rigorous process that combines the rational with the intuitive. Starting with no external source material and no preconceived idea of the final result, Abts makes complex abstract compositions that ultimately take as their subject the process of their own creation. Her exhibition at the AAM is the first to survey the artist’s extensive drawing practice. It features forty-one works from 1996 to the present—many never before exhibited—and includes new works created specifically for the exhibition.






















(Source: Aspen Art Museum Exhibition information and AAM website, all photos taken by ARTSnFOOD staff with permission.)

FOOD
Buttermilk
CHESS PIE

INGREDIENTS

1/2c buttermilk
1 3/4c sugar 
2 large eggs
3 tbsp flour
1 pinch of salt 
1 stick butter melted 
1 tsp vanilla 
1 tsp nutmeg 

DIRECTIONS


Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set. 

Until later, 
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all original Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.

Wednesday, January 14, 2015

Selected Art Videos from Various Museums + FOOD: Ham Broth & Vegetables

ART
"Late Rembrandt"
Exhibition at the 
Rijksmuseum




Crystal Bridges
through the eyes 
of P. Allen Smith




DAM
The Denver Art Museum
and Nick Cave's Graphic
Explosion of Movement



75 Years of The
Walker Art Center
Minneapolis, MN 





The Art Institute of Chicago
Impressionism +
An Encycolpedic Museum


x




x

The Modern
an art museum in
Fort Worth, Texas
3D Autocad



The Guggenheim, Bilbao - Spain




Hokusai at LACMA
(Los Angeles County Museum of Art)




Ellsworth Kelly at LACMA



MoMA - 20th Century
Abstract Expressionism



MoMA - Matisse Cut Outs
(Video from the Tate in London / same exhibition)




Picasso at the Metropolitan Museum of Art




Velazquez Rediscovered (Metropolitan Museum)





Washington, D.C.: A Day at the Art Museums



(Source: All videos in this issue are posted by the museums onto YouTube.)

FOOD: 
Ham Broth & 
Vegetables

The next time you buy a spiral ham and enjoy it, put the bone with whatever meat is left on it into a large stock pot, add some water and boil it for a few hours, refreshing the water when needed. The broth that is rendered can be magnificent.

To this broth add your selection of vegetables and simmer all for 5 minutes, just to blanch and remove some stiffness. Squeeze in the juice of half a lemon and taste for seasoning, add salt and pepper if needed. (Hams are generally salty, and I like to add a shake or two of Tabasco Sauce, a grind or two of fresh pepper and a Tablespoon of ground tarragon.)

Serve on a cold winter night, with some crusty bread with butter. 

Vegetable Suggestions: all fresh or frozen, not canned

1 cup shelled peas 
1 1/4 cups sugar snap peas, trimmed and cut into smaller pieces
1 cup thinly sliced carrots
1 cup thinly sliced baby turnips
1 cup diced asparagus
1 tablespoon ground tarragon
Garnish with a little chopped flat leaf parsley


Until later, 
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all original Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.

Thursday, January 8, 2015

Natl. Western Stock Show & Rodeo = A Different Kind of Parade + FOOD: Garlic Mashed Cauliflower

ART
A PHOTO ESSAY
The National Western Stock Show & Rodeo has a "different" kind of parade through a modern day canyon of office buildings in Denver, Colorado.



The recent National Western Stock Show and Rodeo Parade through Downtown Denver, Colorado was unlike most other city parades. For 45 minutes 17th Street in downtown Denver was transformed into the wild west of Denver's past. A cattle drive through these streets with hundreds of cowboys and cowgirls on horseback would have been the norm 150 years ago, but they are out of place now, as the various animals trot along the pavement.

This National Western Stock Show and Rodeo's annual parade marks the start of its 109th year of celebrating "all-that-is-western", open to the public from January 10th through the 25th. The National Western is considered the “Super Bowl” of America's Livestock Shows, World-Class Horse Shows and Professional Rodeos (with crowd pleasers like mutton bustin' and super dogs) plus over 300 events during its fifteen days. 

The stock show will offer dozens of livestock competitions, where the owners lovingly groom, fuss over and blow-dry their favorite critter, then present them to some very picky judges, all vying for a ribbon or best in show! Hundreds of vendors are set up to sell everything a ranch family could dream of needing and the food concessions seem to concentrate on BBQ and many types of sweet treats.

To this day, the city and many of its residents leave their Christmas/Holiday lights up to make Denver's environment festive for the thousands of National Western visitors.

This year's parade took place on a sunny day, sandwiched between the more normal snow storms and subfreezing temps, a time affectionately known as "Stock Show Weather". Ahhhh! Colorado in January!

Now, enjoy this photo essay featuring one of Denver's best traditions linking the old west with this present-day, 21st century city.













































(Source: Above photos are © Copyright 2015 Jack A. Atkinson, all rights reserved.)

FOOD
Garlic Mashed Cauliflower

Ingredients
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/4 cup home-made chicken broth
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Directions
- Clean and cut cauliflower into small pieces.
Cooking Options:
- (a) Set a stockpot of water to boil over high heat. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
- (b) Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
- In a bowl with an immersion blender, or in a food processor, puree the cooked cauliflower with the cream cheese, Parmesan cheese, garlic, chicken broth, and pepper until almost smooth.
- Garnish with chives, and serve hot with pats of butter.

Until later, 
Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all original Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.