Wednesday, March 30, 2011

First Friday!

Isn't it amazing how quickly a month can fly by? Sometimes I wish time would slow down, way down; but I can't help wishing First Fridays would roll around more often!
First Friday is a great celebration here in the Kansas City area. On the first Friday of each month, all of the artists and galleries located in the Crossroads district throw open their doors to exhibit their new shows. All of the restaurants feature wonderful food and there is live music every where you turn. During the warm months, there are literally thousands of people walking through the area, visiting all of the galleries, meeting friends for dinner and/or drinks, and in general...having a great time.
This month I have many reasons to be anxious for First Friday.....let me count the ways (in the order I will be visiting them between 6:00 and 9:00pm. 
1. The Hilliard Gallery, 1820 McGee
2. Outpost Production, 1919 Baltimore, featuring Paola artists, including David Gross
3. Ada Koch's Studio, 19th Ter and Central, 2nd floor
4. Leedy-Voulkos Art Center, 2012 Baltimore, Paintings by Kristin Goering  along with artists,
              Holly  Swangstu, Jim Hesse, and Wil Lala
5. Maria Johnson's Show, 509 Delaware in the River Market area
So, There is my plan...enjoying the work of four very dear friends in a fun exciting setting.
Kristin Goering during the installation of her Trtriptych paintings
at the Leedy-Voulkos Art Center
I love First Fridays!

Know what else I love?  Cake. Cake makes me happy. My Dad used to ask me to bake cakes for a late night snack. He loved them with about 3 inches of 7 Minute Frosting. I love them with 7 Minute, Buttercream, Caramel, or a simple dusting of powdered sugar! Let's  face it, I just love cake.
Here is one of my favorites.
Recipe and photo by Martha Stewart
Breton Butter Cake
1 cup unsalted butter (2 sticks) room temperature, plus more for pan
1 cup sugar
1 tablespoon pure vanilla extract
6 large egg yolks
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 large whole egg, lightly beaten
1. Preheat oven to 350 degrees. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix.
2. Transfer batter to 9-inch tart pan with removable bottom; with small offset spatula, spread batter and smooth top. (If necessary, chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes.
3. Remove from refrigerator. Brush top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes.
4. Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm. Serve with strawberry compote.

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