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Thursday, Oct. 9, 2008
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SEE IT
More than 200 unique pieces, from an ancient Roman snake bracelet to a ceremonial Chinese headdress, will be showcased in an upcoming exhibit at the Walters Art Museum in Baltimore.
The result of three decades of collecting by museum founder Henry Walters, "Bedazzled: 5,000 Years of Jewelry" illustrates how the allure of gold and gems and the desire to design objects of adornment have proved constant throughout history and across cultures. The show, which will present the evolution of techniques and materials, will also demonstrate the importance of jewelry as an expression of wealth and status. Highlights include a gold bracelet with precious stones and enamel inlay from the first century B.C. (pictured left), a pansy brooch by art nouveau designer Rene Lalique, a Tiffany & Co. iris corsage ornament and a 19th-century Chinese headdress, made of silver, silk thread, pearls and rubies.
The exhibition begins Sunday, Oct. 19 and runs through Jan. 4, 2009. Admission is $8 for adults. For more information, see the museum Web site.
More than 200 unique pieces, from an ancient Roman snake bracelet to a ceremonial Chinese headdress, will be showcased in an upcoming exhibit at the Walters Art Museum in Baltimore.
The result of three decades of collecting by museum founder Henry Walters, "Bedazzled: 5,000 Years of Jewelry" illustrates how the allure of gold and gems and the desire to design objects of adornment have proved constant throughout history and across cultures. The show, which will present the evolution of techniques and materials, will also demonstrate the importance of jewelry as an expression of wealth and status. Highlights include a gold bracelet with precious stones and enamel inlay from the first century B.C. (pictured left), a pansy brooch by art nouveau designer Rene Lalique, a Tiffany & Co. iris corsage ornament and a 19th-century Chinese headdress, made of silver, silk thread, pearls and rubies.
The exhibition begins Sunday, Oct. 19 and runs through Jan. 4, 2009. Admission is $8 for adults. For more information, see the museum Web site.
– Janet Bennett
• Discuss Decor Dilemmas
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PREPARE IT
A few weeks ago, I went to an after-work picnicky thing to meet some of Mister MA's new colleagues, and unlike most office-sponsored gatherings, the food was memorable -- in a good way.
While Mister MA fetched the drinks, I perused the colorful array of mostly meatless dips and spreads, but the thing that caught my eye was the fig tapenade (pictured left). A first for me, I was intrigued, imagining how figs and olives would taste and feel in one unified bite. It would take just one little spoonful to hook me, well, forever. Where have you been all my life, olives and figs, baby? What a groovy combination, a yin-yang of sweet and savory, smooth and chunky, mellow and pungent. While licking my fingers, I decided that I must figure out how to recreate this extraordinary flavor sensation and share the figgy love.
A few Googlish searches later, I found a kindred spirit in Paris-based blogger and cookbook writer David Lebovitz, who had the goods on my newly beloved spread. An original creation of the Jimtown Store, a gourmet/country store in Sonoma wine country, the recipe details are below. Read'em and then scurry to the store; life is too short to be without fig tapenade.
Continue reading Kim's blog for the recipe.
• Food Section Recipe Finder
A few weeks ago, I went to an after-work picnicky thing to meet some of Mister MA's new colleagues, and unlike most office-sponsored gatherings, the food was memorable -- in a good way.
While Mister MA fetched the drinks, I perused the colorful array of mostly meatless dips and spreads, but the thing that caught my eye was the fig tapenade (pictured left). A first for me, I was intrigued, imagining how figs and olives would taste and feel in one unified bite. It would take just one little spoonful to hook me, well, forever. Where have you been all my life, olives and figs, baby? What a groovy combination, a yin-yang of sweet and savory, smooth and chunky, mellow and pungent. While licking my fingers, I decided that I must figure out how to recreate this extraordinary flavor sensation and share the figgy love.
A few Googlish searches later, I found a kindred spirit in Paris-based blogger and cookbook writer David Lebovitz, who had the goods on my newly beloved spread. An original creation of the Jimtown Store, a gourmet/country store in Sonoma wine country, the recipe details are below. Read'em and then scurry to the store; life is too short to be without fig tapenade.
Continue reading Kim's blog for the recipe.
– Kim O'Donnel
• A Mighty Appetite: Kim O'Donnel's Cooking Advice
• Food Section Recipe Finder
GROW IT
Tip of the Week
Annual winter weeds are beginning to germinate in garden beds. Hoeing them now will prevent major infestations in March and April without resorting to herbicides and will break the cycle of weed seeding. Cover weeded beds with a light covering of mulch to minimize further germination.
• Community Plotlines: The Latest From Glover Park
Tip of the Week
Annual winter weeds are beginning to germinate in garden beds. Hoeing them now will prevent major infestations in March and April without resorting to herbicides and will break the cycle of weed seeding. Cover weeded beds with a light covering of mulch to minimize further germination.
• Community Plotlines: The Latest From Glover Park
CLICK IT
Our picks to click this week:
If you're planning on picking up a pumpkin over the weekend, first check out How About Orange for an Internet roundup of pumpkin decorating ideas, techniques and tutorials. If you already have your gourds on hand, even better: You can start carving, painting or stenciling today.
Our picks to click this week:
If you're planning on picking up a pumpkin over the weekend, first check out How About Orange for an Internet roundup of pumpkin decorating ideas, techniques and tutorials. If you already have your gourds on hand, even better: You can start carving, painting or stenciling today.
– Terri Sapienza
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