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Three Degrees of Me

I ducked into the one of my favorite spots in DC the other day and was introduced to Peggy Bacon. As the Archives of American Art exhibit demonstrates, we’re all connected.

Thanks to Three Degrees of, well, Me, I spent a recent Friday at the Baltimore Museum of Art for the opening reception of an exhibit showcasing Baltimore talent. Alex is my sister’s college roommate’s brother (and a delightful guy, plus the subject of one of the best-written Vows columns ever), but in the art world he’s also one of the three winners of this year’s $25,000 Mary Sawyers Baker Prize, an annual competition open to Baltimore-area artists.  The show closes this Sunday; get yourself on over there!

If you’re in the Baltimore area, you can hear an interview with Alex, live at about 9:40am on 88.1FM TODAY. If you’re father afield, you can stream the show live here: … or listen to the segment as a podcast here:

Go See Details

No photographs were harmed in the taking of these shots – that’s the artist himself cozying up to one of his images at the exhibit’s opening reception. The Baker Artist Awards 2012 show runs through October 7. In addition to Alex’s photographs, and the work of the other winners, there are several runners-up, known as b-grant recipients. Don’t miss the haunting “Devil’s Alphabet,” by the late Lauren Simonutti. Admission to the Baltimore Museum of Art is always free.

Six Degrees of Peggy Bacon will be on view through November 4 at the Lawrence A. Fleischman Gallery.

A Trip to the Mall

Along with what seemed like the rest of the world, we braved the heat on Saturday for some time well spent at the National Book Festival. I headed right to the Library of Congress pavilion, where a technology graveyard & some excellent tips on managing personal archives were to be found. And then, continuing our tradition of book-buying dates, we joined the long lines in the Book Sales tent and added some titles to the library as well. Print is alive & well, at least on the Mall this weekend.

A Room of One’s Own

The site cries out for a wide angle, but mine is in the shop. So the 50mm and I, with Steve Buscemi on audioguide, explored Eastern State Penitentiary, Philadelphia, PA on a recent rainy day.


Go See Details

Eastern State Penitentiary closed to inmates in the 1970s, but it’s open for the tourist business daily. The facility also offers an extensive array of resources for those looking to do a bit of research. Each year a few art installations are chosen to be staged in and around the cells; one of the current artworks involved fitting a car behind bars. Also in the Fairmount neighborhood, try Cafe l’Aube for worth-the-wait lattes and crepes (oh for a repeat of le paysan), and Osteria for unforgettable goat cheese and beet-stuffed plin. If you have room for another meal, walk towards the Barnes Foundation for an eclectic, fabulous, and very veggie-friendly brunch at Sabrina’s Cafe. If only we’d had a bit more time to fit in a visit to the Maurice Sendak archives.

Edible Rose

Is that a rose on my plate or did you just get all fancy with the garnish?

Occasionally I’ll be resurrecting some recipes from Reciplay and posting them here. I contributed this particular recipe to the site.

Food Details

The peel looks kinda gross before it’s rolled up into its rose shape, and the skinless tomato definitely looks the worse for wear. Don’t let your guests see the making of, or the magic’s ruined.

1 round tomato with unblemished skin; Optional: 2 sprigs parsley or mint, or 2 “leaves” made from green construction paper. But I don’t really recommend the construction paper.

1. Set out a short, sharp, unserrated knife (a paring or utility knife works well) and a cutting board.

2. Slice off the top of the tomato and discard.

3. Make a small cut in the edge of the skin, near where you just cut off the top, and peel the tomato like it’s an apple, catching as little flesh as possible and continuing until you have completely separated the tomato skin from the meat.

4. Lay out the peel with the flesh side down, and roll it up.

5. Gently move it on the serving plate, add the greens where you see fit, and voila: Rose on a plate.