Special Events

Big things this fall

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Well, a lot has happened in the past three months... I have moved from the Meadows Museum, downtown to the DMA, (Dallas Museum of Art)  and things are busy!  I am acclimatizing to my new museum home, slowly but surely.  I also turned 35 opening night of the Texas State Fair!  With the absolute sweetest group of friends a gal could ever have. Of course, all the beautiful images of us were taken by tamytha cameron photography.  This has been a lucky fall! 

Launching the Next 50 Years: Continuing the Legacy of Collecting at the Meadows Museum

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Last week at the Meadows was pretty busy.  What with a HUGE announcement of the recent Francisco José de  Goya  y Lucientes acquisition.  It is pretty epic!  Over the past year the Meadows Museum has acquired 8 new works, ranging from Miguel Jacinto Meléndez to the Stewart Album.  (you can see these beauties for free on Thursday nights after 5:00p.m.)    

For the opening I designed with the "spirit of collecting" in mind.  I was so lucky to get to use these amazing mis-matched teacups and saucers from POSH Couture Rentals for the coffee bar, and small vintage plates for the buffets.  Junior and Maria at the Garden Gate did the floral.  SMU Catering provided the Spanish/Mediterranean displays of cheeses and meats, as well as fruit tarts, mini manchego flan, assorted truffles and other Spanish desserts.  The linens are from La Tavola, Madeline Brown for the buffets, Tuscany Barley for the cocktail tables, and Tuscany Chocolate for the bistro tables.  SMU catering also had custom chocolate gold coins made for us, in honor of launching our 50th anniversary ...coming soon in 2015! 

Tamytha  Cameron Photography  captures the most beautiful details of the events!    

Broken Bow OK. Lower Mt. Fork Camping Trip

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Last weekend we went on a float trip down the Lower Mt. Fork river in Broken Bow OK.  It was super fun!  I highly recommend the trip.  Just make sure you check the CFS (Cubic feet per second)  this river can be really dangerous if it is above a certain level.  You can check the CFS for lower mt. fork here.  We have our own boats but you can rent kayaks and canoes from many outfitters down there.  Just call ahead.  We used Ambush Adventures to run shuttle for us.  

There is great fishing and floating.  ENJOY!

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Kentucky

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Sigh, my trip to Ky is over.  Here are some of my favorite pictures from the trip!  I can break it down in three parts; Places to go, things to eat once you get there, and memorabilia!  

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1. Morris Book Shop  2. Red State BBQ  3. Spalding's doughnuts  4. Tachibana  

5. Al's Bar  6. Churchill Downs

 

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1. Cherry Pie (tart)  2. BBQ nachos  3. Sushi  4. West Sixth IPA  5. Spalding's doughnuts  6. Homemade ice cream

 

Whilst in Kentucky I picked up a few new shirts and re-stock my CHOW CHOW!  If you didn't know, Kentucky is SUPER PROUD and was a state settled by a "Culture of Honor" you can look it up.  I think its great, if you don't I would just punch you in the face, or poison your well.  What have you?

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1. Ale8-1  2. Kentucky for Kentucky  3. Hall's Beer Cheese ( beer cheese festival is in Winchester, Ky)  4. Kentucky for Kentucky  5. CHOW CHOW 6. Kentucky for Kentucky 

...................Hot & Spicy Fermented Chow Chow...................

- Fresh ingredients -
12 Jalapeno-diced
4 Manzano-diced
2 peach Habanero-diced
3 green bell-diced
3 red bell-diced
2 Green Anaheim Chile’s-diced
3 green tomatoes (or 6 tomatillo’s) -diced
1 large Vidalia onion-diced (more/less to taste)
1 small head of cabbage (1 Lb or so)-shredded

- Dry ingredients -
2 tsp mustard seed
2 tsp celery seed
2 tsp tumeric
1 tsp cayenne flakes
1TBS pickling salt
1 Cup sugar

- Liquid ingredients -
2 TBS whey (harvest from yogurt)
Distilled water (as needed)
Vinegar (see note)

Glass container with air tight lid (gallon pickle jar works well)
If your glass container has a metal lid, I suggest a couple layers of plastic wrap between the lid and the jar, otherwise the lid might begin to rust on the inside during processing and/or storage.

- Instructions -
Wash all fresh ingredients thoroughly, drain and mix together.
Combine the dry ingredients, 
Pack tightly into the glass container 1/3 at a time, adding the dry ingredients at each layer, Fill to within 3 inches at the top.
Add the whey, then slowly pour in the water, until it completely covers the contents.
Make sure to leave at least 2 inches of air space at the top.
Secure the lid, and sit aside to ferment for 2 or 3 days at room temperature.
Soon after sealing the container, you will begin to see small bubbles forming and becoming active. 
Occasionally you might need to release some of the natural gasses that form during the process, by quickly opening and re-sealing the lid.

After a few days of fermenting, move the jar to the fridge, where your chow-chow will keep for several months, if it happens to last that long. 

Note:
If a tart vinegar flavor is desired, pour off some of the liquid, add cider vinegar to taste and then refrigerate.

The whey (optional)serves as a starter, to get the fermentation underway more quickly.

If you choose not to use a starter, add one additional TBS of salt and allow to ferment 3 full days before refrigeration.

 

My Friend Fridays

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My Friend Tamytha (pronounced TAM-uh-Tha)  is truly amazing.  She has two beautiful and smart daughters.  She is a small business owner.  She is an artist/photographer.  She is really pretty and funny.  She is very kind and incredibly patient.  She has a Masters Degree, and a one eared cat (see below).  She loves Scotland and Starbucks blueberry oatmeal.  I could go on and on... Tamytha and I are really different and really the same.  Whenever we talk there is always laughter.  She always brings out my funny side.  She is one of the most selfless people I have ever met, and I love her friendship.  I will always be friends with Tamytha no matter how far either of us roams.  xoxoxo - M           

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Rio de los Brazos de Dios

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The Brazos River, called the Rio de los Brazos de Dios by early Spanish explorers (translated as "The River of the Arms of God") is located about 2 hours northwest of Dallas.  It is the longest river in Texas!  

We did the 20 mile over night trip.  You can contact Rochelle's to run the shuttle for you.  Also, if you don't have canoes you can rent them.  

It was a pretty exciting trip since I had never paddled my own boat alone, or camped overnight more than a few feet from the car.  The river was about 8 inches higher than normal, which was perfect.  We didn't have to portage at all.  Apparently, there are times where you walk more than paddle.  {NO THANKS} 

All in all it was fun.  We did have a really first windy day and it was pretty miserable.  So check the weather!  Make sure the water is up and the wind is down.  The second day was beautiful!    

We will be going back!​

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theBocketStore: Creating a modern new look and life to vintage pieces.

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​oh lord. these are amazing.  Sarah Bocket is the creator of these little beauties.  She salvages wooden vessels (not small) from varying sources, cleans and polishes them, and then hand-paints every one of these little dots with a tiny little paintbrush.  

You can buy them here.  Or at Renegade Craft Fair : June 22+23 : East River State Park : Brooklyn, NY.  They are so pretty!

wedding favor fever

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Oh gosh!  How do you choose!  Well, its easy..  Who are you?  What do you do?  What do you like?  Yummy little jams and jellies!  Shots of tangy booze.  Just make it personal and share your likes and loves with your guests.  Here are some of my favorite..ahem, starting with our own.  

the Quintessential Mint Julep

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The Kentucky Derby and the Mint Julep is a rare convergence of sports and an extremely elegant libation.  It is truly the most exciting 2 minutes in sports.  We Kentuckians take the 2 minutes very seriously.  In fact we prepare for the day/week like a religion.  Hundreds of thousands of dollars are spend on primping and prepping for this day.  So don’t even think about making this drink without a hat and a proper frock.

The drink is so refreshing, and so potent make sure you collect all non-Kentucky folk’s car keys as they will not be able to handle all the sweet/bourbon-y goodness.  Proper is the point, so do it the traditional way. 

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First you need the right ingredients and the right gear. Try Maker's Mark or pricier small batch bourbon like Basil Hayden's. Brown sugar and fresh mint give the drink depth and freshness.

Pewter julep cups are classic but an Old Fashioned or highball glass will do the trick. A wooden muddler is a must for crushing mint. If you're really serious, buy a Lewis bag for crushing the ice.

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Crush 4 cups of ice.  Do not skip this step rookie!  In a pint glass or cocktail shaker, muddle 8 mint leaves and a teaspoon of brown sugar.  Or you can make a mint infused simple syrup in advance.  Whatever the case may be. Add 2 ounces of bourbon and stir. Pack a julep cup with ice until overflowing. Strain bourbon mixture into cup. Stir drink until the outside of the cup frosts.

Top with more ice, garnish with a fresh mint spring, and serve. 

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Mint infused simple syrup:

In a small saucepan, combine sugar, 1 cup water, and mint stems. Place over medium heat, and cook, stirring occasionally, until sugar is dissolved. Remove from heat; let cool. Strain through a sieve. Syrup can be stored in an airtight container in the refrigerator for about 2 weeks.

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Sources: Bon Appetit and Martha Stewart living.  Long live the Queen.

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In honor of 139 Kentucky Derby

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I am sad I will not be at the Derby this year!  However, I can sooth myself with one of these needlepoint flasks.  They are SO southern and SO Kentucky.  I can't decide which of these little beauties to order.  You can pick one up here.  

Word to the wise, you won't be able to get in the track with a flask!  ENJOY!

Rico Black Tie 3.8.13

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Spring sprung early at the Meadows with my latest black tie design in honor of Spanish painter Martín Rico y Ortega.  Thanks again to my wonderful staff and colleagues.  Nothing is possible without them.  

The Goodwin Project

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This project is terribly interesting and I had to share. Click here for more details 

"A young family leaves their home on Kauai. It is time to return to the itinerant path from which all things in their uncommon lives come; beginning and ending on a remote dot in the Pacific. They nomadically trace continents to places where waves meet their edges, envoys of aloha. It is what they will learn, what they bring others, what they will pass on to their children in the hyper-expanded classroom, the lab of direct being; a legacy passed from a father to his family.

An adventure cannot be written before it happens so the film remains untitled until it unfolds. Together with a small film crew the Goodwins will document how they are changed by their travels, and the effect they have on their acquaintances, hosts, friends and ticket agents as they circumnavigate our planet, through 18 countries and four seasons. This is the story of their encounters with the world.

They step into the current faithfully, inquisitively, boldly and with good will."

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Blue Velvet Cake With Cream Cheese Frosting

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So obviously I am a little obsessed with Eva’s blog.  I have been so distracted by these recipes!  I could not wait to try one out.

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1 and 1/4 Cups Cake Flour, sifted
1 and 1/4 Cups Ultra-Fine Sugar
11 Egg Whites, room temperature
1 and 1/2 Teaspoons Cream of Tartar
1 Tablespoon Cocoa Powder
1/4 Teaspoon Salt
1 and 1/2 Cups Blueberries, fresh not frozen

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​Cream Cheese Frosting
10 tb butter, softened
16 oz cream cheese
3 cups powdered sugar
4 Teaspoon vanilla extract

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Blueberry Syrup
1 Cup Blueberries, fresh not frozen
1/2 Cup Granulated Sugar
1/4 Cup Water
1 Cup Blueberry Jam, good quality

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​This was SUPER easy to make.  Print out the letters on cardstock, cut them out, and sew them together.  Then tie the ends to bamboo skewers!  Viola adorable cake topper!

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Ingredients:

1 and 1/4 Cups Cake Flour, sifted
1 and 1/4 Cups Ultra-Fine Sugar
11 Egg Whites, room temperature
2 Teaspoons Vanilla Extract
2 oz. Blue Food Coloring
1 and 1/2 Teaspoons Cream of Tartar
1 Tablespoon Cocoa Powder
1/4 Teaspoon Salt
1 and 1/2 Cups Blueberries, fresh not frozen

Cream Cheese Frosting
10 tb butter, softened
16 oz cream cheese
3 cups powdered sugar
4 Teaspoon vanilla extract

Blueberry Syrup
1 Cup Blueberries, fresh not frozen
1/2 Cup Granulated Sugar
1/4 Cup Water
1 Cup Blueberry Jam, good quality

Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl, sift together the flour, 1/2 cup of the sugar, and the cocoa powder. In a large bowl, beat together the egg whites, vanilla extract, cream of tartar and salt until they begin to hold soft peaks. Then beat in the remaining 3/4 cups sugar until the mixture begins to hold stiff peaks, about 4 minutes or so.

Slowly fold in 1/4 cup of the flour mixture at a time. Use a spatula and take care not to stir the mixture, just keep folding until all of the flour mixture is incorporated. Pour  one cup of blueberries into the batter and fold them in as well. Pour the batter into two well-greased 9-inch cake pans and bake in the oven for about 20-30 minutes.

While the cake is baking, make the Cream Cheese Frosting. Mix the cream cheese, vanilla and butter together until they are completely combined. Add the powdered sugar and mix until blended. Refrigerate for 15 minutes to help solidify the texture.

Once the cake is done, remove it from the oven and allow to cool for about 15 minutes. Shake the pan a little bit to loosen the grip of the cake, then place a plate on top of the pan and, wearing oven mitts, flip it over so that the pan is on the top and the plate is on the bottom. Gently remove the pan and place the plated cake layer in the refrigerator for 30 minutes. Repeat this process with the second cake pan as well.
While the cake layers are cooling, make the Blueberry Syrup. In a small saucepan, cook the blueberries, sugar and water over low heat for about 8 minutes, or until the sugar has completely dissolved, breaking the blueberries apart with the end of a wooden spoon when they begin to soften. Pour the mixture into a food processor, add the jam, and blend until the mixture is smooth. Pour into a serving bowl and place in the refrigerator to chill until serving time. 

Once the cake layers and the frosting have finished cooling, place the bottom cake layer onto the display surface, (i.e. a cake stand or pretty plate that you will serve it off of), and begin evenly frosting the top of the bottom cake layer. Then, center the second cake layer on top of the bottom cake layer so that they line up perfectly. Now frost the sides and top of the cake so that the entire cake surface is frosted and no cake surface is visible through the frosting. Place 1/4 cup of the frosting in the center-top of the cake in a dollop. Take the remaining 1/2 cup of blueberries and arrange them on top of the dollop in the center of the cake. Serve at room temperature with a drizzle of blueberry syrup over each individual cake slice.

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Procrastination

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With the opening ceremonies for the Martín Rico exhibition over and the Museum Flowers show about to start in 5 days...I am feeling a little ADD. 

My thoughts keep wandering over to this website Adventures in Cooking.  Good luck trying to stay focused after seeing this masterpiece!

​Spiced Apple Cake

3 Eggs

2 and 1/4 Cups Flour

1 and 1/2 Cups Unsweetened Applesauce

1 and 1/4 Cups Granulated Sugar

1 Cup Vegetable Oil

1/4 Cup Brown Sugar

2 and 1/2 Teaspoons Vanilla Extract

1 Teaspoon Baking Soda

1 Teaspoon Salt

3/4 Teaspoon Baking Powder

1 and 1/2 Teaspoons Cinnamon

1/2 Teaspoon Nutmeg

1/2 Teaspoon Cloves

1/2 Cup Golden Raisins

1/4 Cup Pecans

Salted Caramel Frosting

1 and 1/4 Cups Plus 1/3 Cup Granulated Sugar

1 Cup Whole Milk

1 Cup Plus 1/4 Cup Butter (unsalted), softened

1/4 Cup Plus 1 Tablespoon Flour

1 Teaspoon Vanilla Extract

1/2 Cup Heavy Cream, at room temperature

1/3 Cup Brown Sugar, packed

2 Tablespoons Water

1/2 Teaspoon Salt

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