Saturday, May 21, 2011

We're still here, Harold Camping!

Yep, another false alarm! Old Harold was wrong with his prediction of the world ending....thank God!

On the home front,  still working on my paintings for Art in the Vines. Last night's Third Friday in Historic Downtown Overland Park was so much fun! My Glitter Collages were and are on display at the fun Olive Branch Art Gallery at 7915 Santa Fe Drive, Overland Park, KS.  The owner, Diane McCarthy,  and her staff are delightful and had the gallery looking wonderful!  The sidewalks and participating businesses were packed with people enjoying a beautiful evening.  The food and wine were exceptional, the music was delightful! In case you can't tell, I had a marvelous time!
My collages will be hanging in the gallery for 2 more months. However, I will have some new Glitter Collages hanging in the Vines on June 11th, along with my watercolor collages and maybe a few oil paintings....if I keep painting!

Today was the 136th running of the $1 million Preakness Stakes, the 2nd race in the Triple Crown. Shackleford's victory denied Kentucky Derby winner Animal Kingdom a chance to race for the Triple Crown, and denied the Belmont Stakes a shot at a historic race. No horse has won the Triple Crown since Affirmed in 1978. Why do I know this? My darling late husband, Arch Tucker, was a horse racing addict!
The three Triple Crown races were like a holiday for Arch.  The day always began with Bloody Marys, followed by Egg Foo Yong. How this tradition began, I haven't a clue. When I married Arch, I married the race day tradition also!

Arch and Kay cooking for the family
Smith Mountain Lake, VA.
 Here is his recipe....hope you enjoy it.

Classic Egg Foo Yong 

1 cup bean sprouts
1 medium onion, minced
1 clove garlic, minced
2 green onions, thinly sliced
1/4 cup chopped cooked ham (or any other cooked meat; such as chopped sausages or shredded roast chicken)
1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper, white
6 eggs, beaten
2 tablespoons oil, vegetable (canola or any other light-tasting oil)

Sauce Ingredients:
2 tablespoons soy sauce
1 tablespoon Hua Tiao Chinese wine (or dry sherry)
1 tablespoon cornstarch

Rinse bean sprouts in cold water.
Heat oil in a pan (or a wok if you have one) and add scallions, onion & sprouts. Stir fry using medium-high heat for about 45 seconds, or until vegetables are tender.
Add garlic and stir fry for another 15 seconds (don't burn the garlic).
Add cornstarch, soy sauce, cooked ham, salt & pepper. Mix well.
Remove to a dish & allow to cool.
In a pan, heat 2 tbsp oil & ladle in 1/3 of the eggs.
Add 1/3 of the stir-fried ingredients. Fry til golden on both sides.
Add another 1/3 of the eggs and 1/3 ot the stir fried ingredients  Fry til golden on both sides.
Add the last remaining 1/3 of the eggs and 1/3 ot the stir fried ingredients
Fry until golden on both sides.
Make the Sauce:
To make the sauce: combine sauce ingredients in small pan, bring to boil.
Simmer gently until thickened.
Serves: 3-4

Ponte Vecchio, Florence, Italy

Ponte Vecchio, Florence, Italy
oil painting by Kay Tucker

Somerset Autumn on Wea Creek

Somerset Autumn on Wea Creek
Oil Painting by Kay Tucker, Private Collection


oil painting by Kay Tucker

Kansas Storm

Kansas Storm
oil painting by Kay Tucker, Private Collection

Watercolor Collage

Watercolor Collage

Tempo al Tempo....All in Good Time

Tempo al Tempo....All in Good Time
48"x36" sculptural painting by Kay Tucker