I am happy to announce that my book, How I Learned To Cook, An Artist’s Life, published by Baksun Books, Boulder, is available for purchase. It is a memoir/art book/cookbook with 85 illustrations of my paintings and drawings, 105 recipes and costs from me (send a message) $45 plus $5 shipping. Also available at the Boulder Bookstore and on Amazon.
Last Saturday afternoon the Pattern Shop Studio in Denver, where my exhibition, About Time, is on view until May 4, hosted a book release and artist’s talk. It was a lot of fun to see old friends and acquaintances, even some new faces. Artist Mildred Howard is here to work with Bud on new prints and arrived in time to come with us to the talk. My sister-in-law, Jan Frisch, made a special trip from Minneapolis and Rodney and Renee Carswell drove up from Santa Fe to be part of the festivities. Of course, Bud, Zoë and my sister Susan and husband Charles were there too. Yeah and many thanks to all who attended.
As part of the event, I made several treats for our guests. Two of the cookies I baked are included in the book ─ Jan’s Biscotti and Lemon Bars.
I made Spicy Nuts, (also in the book) a favorite nosh.
The other cookie I baked is from the China Moon Cookbook by Barbara Tropp. She wrote recipes from her long gone restaurant in San Francisco and the cookie recipes by Amy Ho are stellar. Any one would do, but I chose a favorite, Ginger Moons. I make these in my Cuisinart, but you could use a mixer or do it by hand. My method of forming the cookies is different from the original recipe.
Cream together 1/2 cup unsalted butter and 1/2 cup brown sugar.
Add 1 tablespoon of fresh ginger, finely minced, 1 tablespoon powdered ginger, 1/4 cup crystallized ginger, finely minced, and 1/2 teaspoon vanilla.
Mix in 1 cup plus 2 tablespoons unbleached flour, 1/4 teaspoon baking powder and a pinch of salt.
Roll the dough into two logs, about an inch-and-a half in diameter. On a sheet of waxed paper, roll the logs in turbinado or another coarse sugar. Wrap them up and chill about an hour. You can also freeze the logs for baking later. Defrost a bit in order to slice.
To bake, slice into 1/4 inch pieces and arrange on a baking sheet lined with parchment , an inch apart ─ they spread just a bit. Bake at 350° for 12 minutes. Cool on a rack.
Book cover: Self-Portrait in Iris 1991, pastel on paper, 41 x 30 inches