Saturday, November 09, 2013

Jennifer Steinkamp Texts



Here are the text and wall labels for Jennifer Steinkamp’s Shimmering Tree. I don’t have the updated checklist or anything for the new pieces in Sitting for History. I’ve been told that half the show seems to have been switched out. Please let me know if you would like to have another docent discussion with the new artists that are represented in the show. We could add some trainings in January.


Also, the curator essay from the book that Rock was talking about during training is up in the ARC along with reviews of Steinkamp’s work.





Public Programs and Volunteer Coordinator


T: 253.272.4258 x 3030

1701 Pacific Avenue, Tacoma, Washington 98402



Recipes from today's training

Hello Docents,


I brought in some treats today. Below are the recipes. Enjoy!


Savory Palmiers (


  • 1 package frozen Pepperidge Farm puff pastry, defrosted
  • 1/4 cup prepared pesto, store bought or homemade (recipe follows)
  • 1/2 cup crumbled goat cheese, such as Montrachet
  • 1/4 cup finely chopped sundried tomatoes in oil, drained
  • 1/4 cup toasted pine nuts
  • Kosher salt


Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.

Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.



Chocolate Birthday Cupcakes (

Yield: 12 standard cupcakes


·         3/4 cup (95 g) all-purpose flour

·         3/4 cup (150 g) white sugar

·         1/4 cup (30 g) dark cocoa powder (I use Cacao Barry Extra Brute)

·         3/4 teaspoon (3.5 g) baking soda

·         3/4 teaspoon (3.5 g) baking powder

·         3/4 teaspoon (3.5 g) cornstarch

·         1/2 teaspoon (4 g) salt

·         1/3 cup (80 mL) buttermilk

·         1/4 cup (60 mL) brewed coffee or espresso, hot

·         3 tablespoons (45 ml) vegetable oil

·         1 egg, room temperature, lightly beaten

·         1-1/2 teaspoons (7.5 mL) pure vanilla extract


1.       Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.

2.       In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.

3.       In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.

4.       Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.

5.       Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.

6.       I used my favorite vanilla buttercream frosting and added some Bailey’s.






Public Programs and Volunteer Coordinator


T: 253.272.4258 x 3030

1701 Pacific Avenue, Tacoma, Washington 98402