I confess, I am an art groupie, and last Friday night was no exception.


Jewels wearing Betsey Johnson, in front of the Warhol-Basquiat

 

If you are in LA, don’t miss Lisa Borgnes’s super cool exhibition, Stitching Up the Noughties, at the ACME gallery. Love, love LOVED it! Clever, witty, and downright soothing to the eyes, her work is as eccentric and fun as she is.

Lisa Borgnes, Claire Stansfield, and Julie Anne Rhodes

How fitting that I would bump into Claire Stansfield (we traveled the world together in the 80’s) against the backdrop of Lisa’s embroidery. From far away her pieces look as though they were done in another century, and make you feel so comfortably at home. Then you get up close enough to read the clever, witty prose that screams this century. One word sums it up all up… brilliant!

Story of my life!

What about London?

If only…

All the ingredients: the loom, a cup of tea, red bull, magazines, chain mail and feathers

... my wallet were as big as my mouth! I got so carried away by how much I loved her pieces I asked to buy one without asking the price (ode to another lifetime). Silly me, of course they are out of my price range, but that doesn’t mean I can’t go back to visit them…

The chic bag lady

… as I did the very next day with style guru Madeleine Gallay and her fabulous Lanvin bag. I enjoyed it just as much the second time around. Oh sigh, I’ll just have to munch on some Asian Graffiti Carrot Salad instead.

Stitching Up the Noughties will be on at ACME May 1st-29th, and you can check out Lisa’s insanely wonderful blog A Bloomsbury Life.

Asian Graffiti Carrot Salad

Servings: 4

Ingredients:

  • 1/4 cup rice vinegar
  • 1 tablespoon peanut butter
  • 2 teaspoons honey
  • 1 teaspoon Chinese mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon red chili flakes
  • 2 cups carrots, shredded
  • 1 1/2 cups Napa cabbage, shredded
  • 1/2 cup red cabbage, shredded
  • 1/4 cup golden raisins
  • 1/4 cup sliced almonds
  • 1/4 cup sunflower seeds

Directions:

1). In a large bowl, mix the rice vinegar, peanut butter, honey, Chinese Mustard, soy sauce, sesame oil, and red chili flakes with a whisk until well incorporated. Season to taste.

2). Add shredded carrots, both cabbages, raisins, almonds, and sunflower seeds. Season to taste, and chill.

Serving Suggestions: Stir well before serving, and serve cold with my Turkey-Jasmine Turkey Burgers, and Five Spice Sweet Potato Oven Fries; or as a side for Crispy-Ginger Chicken Lettuce Wraps.

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