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One project that will be making a grand come-back
this year is the "Changing Perspectives" Art
Exhibition. Paula Black's dream was to not only
have an artistic forum where foreigners living
in Shimane could express how they felt about
their lives here through their artwork, but
to also have this exhibition continue in the
years to come.
The event last year was a great success, and
ended up bigger and better than we had ever
thought it would be. This was made possible
with all the help and support of the Matsue
International Exchange Association and the Shimane
International Center, as well as the patience
and eagerness of many individuals and generous
sponsors.
Expanding of the success last year, this year's
"Changing Perspectives" will be held over a
longer period of time and at varied locations.
For a week each, the exhibition will be held
in Matsue's Karakoro Kobo, Hirata's Sunlake,
and Taki's Kirara Taki. In addition, we have
a fresh lineup of talented artists, so you can
look forward to the new artwork and photos that
will be displayed.
At the helm of the project is the JAGS Committee.
JAGS stands for "Jet Art Group Shimane", and
currently the members are diligently working
behind the scenes to fund, find sponsors and
promote the event. The official poster can be
seen on the left sporting an "Ago" (flying fish),
a symbol of Shimane. The official website, for
the tech-lovers out there, may be accessed at
http://shimaneart.port5.com ※ The site contains
information in both English and Japanese, and
has pictures from last year's exhibition.
The dates and times are as follows:
Matsue Karakoro Kobo:
Saturday 10th May 〜Friday 16th May (10am -
6pm)
Hirata Sunlake:
Saturday 17th May 〜 Friday 23rd May (10am -
4pm)
Taki Kirara Taki:
Sunday 25th May 〜 Saturday 31st May (9am -
6:30pm)
For more information on JAGS,
please visit the official website: www.ShimaneArt.com
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One of the best things about summer in the
southern hemisphere is of course that good old
Kiwi favourite, the Pavlova meringue. Created
by a Kiwi in honour of the Russian ballet dancer
Anna Pavlova, it's light texture and sweet,
vanilla flavour has ensured its place as New
Zealand's favourite dessert.
Here is the famous, no-fuss recipe adapted
from a New Zealand institution in itself, the
1955 Edmond's cookery book.
Beat 3 egg whites together until soft peaks
form. Add 1 cup castor sugar very gradually
and continue to beat into stiff peaks. Slowly
add 1 teaspoon white vinegar, 1 teaspoon vanilla
essence and 3 teaspoons cornflour while beating
slowly. Keep beating until the mixture is really
glossy and can hold its form, standing up easily.
Place a sheet of cooking paper on a greased
tray. Pour out into a 15-20cm (6-8in) circle.
Swirl lightly with a knife. Bake it at 150-160
degrees C (300 degrees F) for 45 minutes to
an hour.
Cook until paper can be easily peeled away.
Watch for browning, as the top of the pavlova should be from white to a light
golden brown, no darker at all. Leave it to cool in the oven.
Cover the top lavishly with vanilla sweetened
fresh whipped cream, and then place fruit on
top. The traditional Kiwi decoration is sliced
kiwifruit, and halved or quartered strawberries
with passionfruit drizzled over the top. Place
a large whole strawberry in the center and lightly
dust with icing sugar. Looks and tastes divine!
Tips:
In Japan, use a lower oven setting e.g. 110-130
degrees C to compensate for a smaller oven,
and a full hour cooking time.
You can buy a vanilla pod and either throw
it in the blender with the sugar, or cut it
lengthways, scrape the seeds out and mix it
with the sugar. This gives a fresher vanilla
taste than using essence.
Use 4 egg whites if you have small eggs.
Use a glass or stainless steel bowl, as plastic
bowls limit the rising power of your pav because
fat adheres to plastic.
If you overwhip your egg whites and they go
runny, add another fresh egg white and beat
again to form glossy peaks. This only
works if you haven't added any other
ingredients! |
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