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April 08, 2007

Evolve Urban Arts Project presents CONCEPTIONS

Chick by Lindsey Applebee

This month, Evolve Urban Arts Project presents CONCEPTIONS, featuring works by one of our own.  Lindsey Applebee, a resident at Pierce School Lofts and her friend Anthony Martin have attended numerous Urban Arts Project events over the years and now after a lot of hard work, time and energy it's their turn to be in the spotlight.  Please join us in celebrating works by these two aspiring young artists! 

4/14/07 OPENING RECEPTION:
An Opening Reception will be held from 4:00 to 7:00PM on Saturday 4/14 including a LIVE performance by Rome In a Day.  Complimentary drinks and hors d'ouvres will be paired with selected works.  This is an EXCELLENT way to kick off your Saturday night!

Faceless by Lindsey Applebee

 

CONCEPTIONS April 1 - May 31, 2007. Evolve Urban Arts Gallery at Pierce School Lofts, 1375 Maryland Avenue NE, Washington, DC. Regular Gallery hours are 1:00 to 4:00PM Monday through Friday. Additional private showings are available by appointment.

 

To learn more about our featured artists or to become a featured artist select 'Urban Arts Project' from the drop down menu at the top of the screen.

We look forward to seeing you at this exhibit!

Posted by Christopher Swanson at 10:42 AM |

Cooking With Chris: Mini Boston Creme Pies

Mini Boston Creme Pies
1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Baking Chocolate

 

Sample these little treats at the opening reception for Conceptions @ Pierce School Lofts 4/14/07

PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 tsp. of the chocolate mixture. Refrigerate at least 15 min. before serving. Store leftover cupcakes in refrigerator.

Posted by Christopher Swanson at 10:09 AM |