Friday, February 27, 2009
Wednesday, February 25, 2009
Friday, February 20, 2009
Wednesday, February 18, 2009
Tuesday, February 17, 2009
Saturday, February 14, 2009
Friday, February 13, 2009
I've heard people talk about colors floating, and light, and canvases expanding. It's all true. Rothko was so concerned with how his work was displayed. He preferred his work to be grouped together, which is how I've seen it before. But here, it's displayed in a room with other artists. I was drawn to it and I think the diversity helped.
Go see it! MoMa is free on Friday evenings thanks to another love of mine, Target.
Thursday, February 12, 2009
There's a time lapse video of Jill Townsley's Pyramid falling down slowly over time. Apparently the plastic in the spoons breaks down and it's supposed to represent art's impermanence... or something. I was hoping it would fall while I was there. It didn't.
Sunday, February 8, 2009
Saturday, February 7, 2009
Friday, February 6, 2009
Warm Spinach and Artichoke Dip
1 tablespoon canola oil
1 medium onion, finely chopped (about 1 1/2 cups)
3 cloves garlic
1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried
1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out.
1/2 cup reduced fat sour cream
2 tablespoons mayonnaise
1/2 cup (4 ounces) Neufchatel cheese (reduced-fat cream cheese)
2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Preheat oven to 375 degrees F.
Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.
In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine. Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.