Saturday, March 10, 2012
Mike and Doug Starn (Starn Twins) b. 1960Copper Mater Dolorosa (Convex) photo-toned ortho film, silicone, mounted on wood with pipe clamps approx: 33" x 7" x 6" overallExecuted 1990
Mike and Doug Starn (Starn Twins) b. 1960 Copper Mater Dolorosa (Convex)
photo-tone
approx: 33" x 7" x 6" overall
Executed 1990
Tuesday, November 29, 2011
Monday, November 28, 2011
Friday, November 25, 2011
Christmas Pound Cake - Gourmet Magazine 1978
BEST POUND CAKE EVER – GOURMET MAGAZINE – DECEMBER 1978
I thought I would pass on to you a delicious pound cake recipe. It is an old family recipe that comes from an aunt in North Carolina.
Aunt Maggie’s Pound Cake
In a large bowl cream together 2 cups sugar and 2 sticks (half pound) of salted butter, softened, until the mixture is light. Beat in 6 eggs, 1 at a time, beating well after each addition, and add 1 teaspoon each of lemon extract and vanilla extract.
Into another bowl, mix 2 cups of white flour and ½ teaspoon baking powder. Add the flour mixture to the sugar mixture, ¼ cup at a time, beating well after each addition.
Pour the batter into a loaf pan, 8 ½ x 4 ½ x 2 ½ inches, lined with buttered wax paper, and bake the cake in a preheated moderately slow oven (325 F) for 1 hour and 30 minutes, or until a cake tester (clean knife will do) inserted into the middle comes out clean.
Transfer the cake to a rack and let it cool for 20 minutes. Turn the cake out on the rack, remove the paper, and let the cake cool completely. Sprinkle top with confectioner’s sugar.
From: Anita Picarella, Bronxville, NY
I thought I would pass on to you a delicious pound cake recipe. It is an old family recipe that comes from an aunt in North Carolina.
Aunt Maggie’s Pound Cake
In a large bowl cream together 2 cups sugar and 2 sticks (half pound) of salted butter, softened, until the mixture is light. Beat in 6 eggs, 1 at a time, beating well after each addition, and add 1 teaspoon each of lemon extract and vanilla extract.
Into another bowl, mix 2 cups of white flour and ½ teaspoon baking powder. Add the flour mixture to the sugar mixture, ¼ cup at a time, beating well after each addition.
Pour the batter into a loaf pan, 8 ½ x 4 ½ x 2 ½ inches, lined with buttered wax paper, and bake the cake in a preheated moderately slow oven (325 F) for 1 hour and 30 minutes, or until a cake tester (clean knife will do) inserted into the middle comes out clean.
Transfer the cake to a rack and let it cool for 20 minutes. Turn the cake out on the rack, remove the paper, and let the cake cool completely. Sprinkle top with confectioner’s sugar.
From: Anita Picarella, Bronxville, NY
Monday, February 7, 2011
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