2018 UCSD Art Show

Hi friends, I am excited to announce that I have four pieces in this art show at UC San Diego. The reception is open to everyone and there will be light refreshments. All artwork will remain on display through August 20th. Cheers, Charlotte

-----------------------------------------------------------------

UC San Diego Visual Arts Group presents

2018 Summer Art Show

Reception
 
Monday, June 25
11:00am – 1:30pm

Location: UC San Diego, Red Shoe Room in Price Center West (MAP) (Just above the PC Theatre, on 2nd floor)

Free and open to the public
Light refreshments provided

Featured Artist: John Rowden from Facilities Management.

Read an intriguing interview with John here

Throughout the course of John’s extensive career at UC San Diego, he has preserved and collected over 200 birds’ nests from in and around campus, ranging from delicate hummingbirds nests to robust hawk nests. The nests have been so well preserved that some still contain egg shells, unhatched eggs, and bird skeletons. The type of materials used to construct the nests in this rare collection lends a unique, birds' eye perspective of the environmental history and chronology of UC San Diego over the past decade.

The Visual Arts Group will showcase John's collection as an art installation in this year's Summer Art Show.

For more information visit: http://blink.ucsd.edu/go/visarts 

ArtShow2018 (J Rowden nests, C Curtis paintings) (1).jpg
group-nests.jpg

No-Knead Bread: Meyer Lemon & Rosemary

Meyer Lemon & Rosemary Bread | breadandbrushstrokes.com
Meyer Lemon & Rosemary Bread | breadandbrushstrokes.com

Hello friends! It's been a while, yes? Too long. I'm back now and excited to share new recipes and artwork too. 

Today I bring you one of my favorite "no knead" bread loaves brightened with fresh rosemary and Meyer lemon zest.  Just as easy as 1-2-3: Mix. Proof Overnight. Bake. 

What's new? One year ago I completed the Bakeshop Academy with Chef Sara Polczynski, she was an incredible teacher and source of inspiration. As this interview can attest, she takes her profession seriously and with great passion.  You can't teach passion into someone - but a ready student will gleefully glean every bit of knowledge and inspiration possible. 

We practiced just about everything you can imagine, check out this syllabus:

Cookies, Quick Breads, Scones, Biscuits, Fried Dough, Lean Doughs, Rich Dough, Laminated Dough, Pies, Tarts, Quiche, Cakes, Icings, Ganache, Fillings, Fondant, Sauces, Mousses, Pastry Cream, Fruit Curds, Custards, Cheesecake, Fruit Desserts, Poaching, Chocolates and Sugar Confections. 

Proud Bakeshop Cadet at your service! But enough chitter chatter about me... Let's jump to the bread recipe! 

Meyer Lemon & Rosemary Bread | breadandbrushstrokes.com
Meyer Lemon & Rosemary Bread | breadandbrushstrokes.com

No Knead Bread: Meyer Lemon & Rosemary

  • 3 cups Flour (Bread Flour recommended, AP is fine too) 
  • 1 Tablespoon Sugar
  • 2 teaspoons Salt
  • 1/2 teaspoon Active Dry Yeast
  • 1 Tablespoon Fresh Rosemary, chopped
  • Zest of 1 Meyer Lemon (about 1 Tablespoon) 
  • 1 1/2 cups Warm Water (warm to touch, or no more than 110 F)

Mix the Dough: In a large mixing bowl, combine flour, salt, yeast, sugar, rosemary, and lemon zest. Add the warm water and stir well until it forms a shaggy dough. 

First Rise: Cover the bowl with a kitchen towel or plastic wrap and allow it to rest at room temperature overnight or for about 12 to 18 hours.  It will rise and bubble, doubling in size. 

Second Rise: Dump the dough onto a floured surface and gently shape into a ball. Cover the dough with a damp kitchen towel or plastic wrap and allow it to rest at least 30 minutes while the oven is warming. 

Warm the Oven & Pot: Place a dutch oven and its lid into the oven (or a large heavy pot). Set temperature to 450°F. This will allow both the oven and pot to warm up at the same time, it is essential that the dutch oven be hot before adding the bread dough! 

Baking: Carefully remove the hot pot from the oven, set aside the lid, and carefully drop in the ball of dough.  (TIP: If the dough lands in a misshapen state, you can gently shake or swirl the pot to coax it back into round shape.) Cover with a lid and bake the bread for 30 minutes. After 30 minutes remove the lid and bake for an additional 15 minutes.  Bread will be golden brown when finished baking.

Storing the bread: since this homemade bread (with no chemical preservatives or softeners) it will go stale within a few days. It is truly best within the first 24 hours. If yours last longer than a day, I recommend placing it into a airtight bag and leaving on the counter, or slicing and freezing it. A quick toasting and smear of salted butter will revive frozen bread.

And should it come to it -  stale bread makes excellent croutons or filling for a strata.

Happy Baking! 

La Paloma

La Paloma

The freshest and sweetest of grapefruits will not be in season for a few months more, but the sweltering heat, this heatwave in Southern California, waits for no one. Inconveniently, the heat makes a hobby of presenting itself at your door the morning you forgot your asphalt roads would literally turn to lava.
Recover your sanity.
Satiate your thirst.

Rocky Road Chocolate Crackle Cookies

Rocky Road Chocolate Crackle Cookies

Let's talk chocolate! With Easter upon us you might find yourself with an abundance of chocolate bunnies and mini-candy bars, might I suggest dicing them into small bits and adding them to your next batch of cookie batter?  Just imagine these chocolate crackle cookies studded with melty pieces of peanut butter cups

No-Knead Bread: Walnut & Blue Cheese

No-Knead Bread: Walnut & Blue Cheese

Today we are enjoying another version of no-knead crusty bread: Walnut and Blue Cheese. Toasted walnuts and tangy blue cheese crumbles are dotted throughout this easy to bake, no-knead, artisan-style bread. Tossed into a dutch oven for all of 45 minutes after an overnight rise it adds up to very little work for a very tasty loaf of fresh bread. 

Cherry Limeade Cake

Cherry Limeade Cake

Bright and cheery, light and fluffy, this buttermilk lime cake is adorably appropriate to celebrate the arrival of spring. Do you have a few limes? How about buttermilk? Well then you are halfway to cake, my friends. If you short on limes, a combination of both lemon and lime works wonders as well. The zesty brightness of fresh lime pairs exceptionally well with the soft tang of buttermilk. And to top it off, we get playful and indulge our sweet tooth with a creamy cherry limeade buttercream frosting.