Post New Years Art Links

We’ve acquired a new Scott Bye painting! The conversation went like this:
Scott: “Do you really want it?”
Me: “Absolutely.”
Scott: “You are the only person on the face of the planet who loves this painting. It’s all yours.”
Me: Score

Max Wagner’s random goodness blog: The Project Room

Fabric for entirely reasonable prices: PurlSoho

My favorite new find (Raleigh-bound): Ornamentea

Lastly, a New Year’s recipe dedicated to Rob Lynch, interviewee extraordinaire, painter, musician, and teacher. This stand alone focaccia bread kept everyone warm at Rob’s Christmas Party in Niagara Falls when his furnace blew a gasket and the living room temperature dropped to 35º.

3/4 cup hot (not boiling) water
1/4-ounce package fast-acting yeast
1/2 teaspoon sugar
2 cups all-purpose flour
1 teaspoon salt
freshly grated Parmesan
chopped onion
chopped garlic
rosemary leaves

Grease a 13 by 9 pan (preferably glass)

In a large bowl stir together water, yeast, and sugar. Let stand until foamy, about 5 minutes.

In a small bowl stir together flour and table salt and gradually stir into yeast mixture until mixture forms a soft dough. With floured hands, knead dough until smooth and elastic then shape into a ball. Invert bowl over dough and let dough rest 10 minutes.

On lightly floured surface roll out dough into a rectangle and transfer to baking pan pressing into corners. Let dough rise, covered loosely with plastic wrap, in a warm place until doubled in bulk. Preheat oven to 400º. I usually set the pan filled with dough on top of the oven as it preheats. The warmth from below shortens the rise time.

Brush a thin layer of olive oil over the dough, then sprinkle with onion, garlic, Parmesan, rosemary, salt, and pepper to taste. Press indentations about 1/4 inch deep and 1 inch apart all over dough.

Bake focaccia in middle of oven 17 - 20 minutes, or until golden.

Post by laura on 01/03
Around Town • Artwork • Handmade • (1) Comments •