dense and soft and melt in your mouth: eggs, whipping cream, kabocha pumpkin and caramelized sugar makes for a bite sized creamy snack.

The final take is $320.10. Unfortunately we didn’t sell any of the financiers, but one visitor to the bake sale promised that MOCA was going to get a very nice Christmas present this year – and she seemed very serious.

Read more:

• http://latimesblogs.latimes.com/culturemonster/2008/12/moca-bake-sal-1.html
• http://www.artinfo.com/news/story/29809/artists-raise-money-for-moca-the-old-fashioned-way/

ARTISTS’ BAKE SALE FOR MOCA: TUESDAY 12-2pm
(Because of the rain we are rescheduling the bake sale to Tuesday, December
16.)

MOCA needs tens of millions of dollars, and we want to get the ball rolling
- the day the board meets – with a bake sale!

We’re a group of independent artists and bakers who want to help MOCA
survive as an independent institution.

WHEN: Tuesday, December 16 from 12-2pm
WHERE: 250 S. Grand Ave. (on the sidewalk in front of MOCA)

All proceeds will be contributed to MOCA.
CONTACT: david weiner / angie lee
email@fromaged.com

FEATURING:

- Financiers (x24): These little gold bars of almond cookie joy will be for
sale at $1 million per piece and should be enough to get MOCA stable again. (photo below)

The rest of the baked goods will be sold in multiples at $1 per piece.

- Alberto Giacometti Baguettes
(Gosselin style baguette l’ancien)
http://www.moca.org/museum/pc_artwork_detail.php?acsnum=89.17&sa=1055&

- Claes Oldenburg Pie ala Mode
( a slice of marionberry pie with a scoop of french vanilla ice
cream)
http://www.moca.org/museum/pc_artwork_detail.php?acsnum=88.9&page=2&sa=713&

- Jasper Johns Target on an Orange Field Cake
(handmade white cake with browned butter frosting, fondant and painted
target)
http://www.moca.org/museum/pc_artwork_detail.php?acsnum=96.135&sa=672&

- Vija Celmins Night Sky Brownies
(classic brownie with dark chocolate frosting and candy sprinkle stars)
http://www.moca.org/museum/pc_artwork_detail.php?acsnum=97.34&sa=987&

- Roy Lichtenstein Standing Rib cake
(white cake with browned butter frosting, fondant and painted rib)
http://www.moca.org/museum/pc_artwork_detail.php?acsnum=86.11&sa=674&

- Chris Burden Exposing the Foundation of the Museum Cake
(all the ingredients to make a cake – egg, flour, salt, butter, milk, pan,
etc.)
http://www.moca.org/museum/imagerotator.php?exid=409&id=1035
(sold as whole cake)

- Christopher Wool PARANOIAC shortbread cookies
(shortbread cookies with chocolate lettering)
http://www.moca.org/museum/pc_artwork_detail.php?acsnum=90.7&sa=224&

(all works are part of the MOCA permanent collection, except the gold bars.
Obviously.)

“Giacometti Baguetti”

(view the original in the MOCA Collection)

“Fermented Weiner”

(view the original in the MOCA Collection)

“Paranoiac Shortbread”

(view the original in the MOCA Collection)

“$1 million financiers”

(view the original in the MOCA Collection)

Licensed to butter part 2: front start to finish.

• 1. Protect yourself from what you want. As the butter and buttermilk separate, it will splatter like crazy. Begin whipping the cream (we used raw unpasteurized cream).
• 2. Don’t forget to soak your butter paper
• 3. The whipped cream stage
• 4. Adding sel à la cannelle (cinnamon salt)
• 5. Butter and buttermilk separate like magic (the buttermilk is gray from the salt)
• 6. Washing out the buttermilk (save buttermilk for making pizza dough!)
• 7-8. Form to fit

Feeding frenzy: Our red wrigglers are about to receive a biological feast. Full of coffee, orange peels and fava bean discards, the meal promotes cardio and muscular development in the little guys.

Sometimes all you need is a knife to make lunch: The capellini is leftover from last night, cold and non-clumped because of forethought and olive oil.

The beets are from the McGrath Family Farm. We dressed the beets with olive oil, salt and pepper, wrapped them in some foil and set the toaster-oven to 325 for an hour. After letting them cool we peeled off the skin and stuck them in the refrigerator next to the left over pasta.

To get them ready we sliced the beets and tossed them on the pasta, chopped some hydroponic Japanese celery greens and stems for green and sprinkled toasted white sesame seeds, oil, salt and pepper over the whole.

The way the beets dye the pasta is bonus.

Before and After: The fifteen minute meal. If you have extra time, brine the pork first. Sometimes we measure, but usually we don’t. Mix some salt and about twice as much sugar in a bowl of water. Some = 4-5 tablespoons or so, for about 1 pound of pork. Let marinate for an hour, but if that’s not possible, as long as you can. It’s not so important how you brine, it’s the fact that you do.
Start noodle water. Wash swiss chard and cut into strips. We also have a few loose snow peas from the garden in the bowl. Mince some ginger, wash and chop scallions and save in a separate bowl. Cut pork into strips, and add soy sauce (1 tablespoon Kimlan super special soy sauce), sesame oil (1 tablespoon), minced ginger, sugar (about half tablespoon), hot pot sauce (Ning Chi), and roasted garlic (if you have leftovers from making sourdough).
When water boils, add noodles and heat up the wok. Our noodles (Rustichella d’Abruzzo’s trennette) take 7 minutes and our wok heats up fast. Cook pork first until just slightly pink. If you’re lazy, just add the veggies and toss. The marinade for the pork will cook the chard, which does not need a lot of oil to cook. When the chard starts to soften add some sherry. Cook for about 30 seconds more, adding the scallions at the very end.
Drain noodles and mix with pork. YUM! The bowls are made by Heath Ceramics; we don’t know why the sponge is there.