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Show B-6 The Park Record Wednesday, February 12, 1997 3 Events: "Ridicule," The Park City Film Series, Jim Santy Auditorium, 8 p.m., 647-9747 Cole Sport Demo Days featuring Volant, Deer Valley Resort, Silver Lake Ski Corral, 9 a.m.-4 p.m., 649-4800 USSA Half Pipe competition; Wasatch Academy Group Race (1:30- 3:30 p.m.); Wolf Mountain Resort, 649-5400 "Sundance Theatre auditions for "The Music Man," 11 a.m.-5 p.m. at Orem High School, 328-3456 Legendary storyteller Annaliese Konkol, 11 a.m.-noon; "Wild Eyes" with artist Carol Alden Doubek, 1-2:30 p.m.; Children's Museum of Utah, 328-3383 Folkart Festival, Evanston, Wyo., (307)789-2757 Music: "Great Loves of the Silver Screen," Utah Symphony, Abravanel Hall, 8 p.m., 533-NGTE Apres Ski with Rich Wyman, 3-5:30 p.m., Bistro 7000 at Park City Ski Area Resort Center Rich Wyman, D.B. Cooper's, SLC, 8 p.m., 532-2948 10th Mountain, The Cozy, 9:30 p.m. Zion Tribe, Cisero's, 9:30 p.m. DJ and Dancing at The Club, 10 p.m. Pat Sheedy, Mulligan's Irish Pub, 8 p.m., 658-0717 Composerpianist Katie Kuhn, Alta Peruvian Lodge, 6:30-9:30 p.m. The Wooden Dog: Tony Furtado, 7:30 p.m.; Megan Peters, 9:30 p.m.; Piano bar with Steve Keen", 10 p.m.; Funky Dawg, 9:30 p.m.; Karaoke, 10 p.m. Theater: "The Fantasticks," Park City Performances, Egyptian Theatre, 7:30 p.m., 649-9371 "The Diary of Anne Frank," Pioneer Theater Company, 8 p.m., 581-6961 581-6961 "Frankie and Johnny in the Claire de Lune," TheatreWorks West, The Wooden Dog, 7:30 p.m., 328-8890 "Beast on the Moon," Salt Lake Acting Company, 8 p.m., 355-ARTS "Space for Rent: A Sci-Fi Comedy," Off Broadway Theater, 7:30 p.m., 355-4628 "Mississippi Smith and the Peril of the Dark River," Desert Star Playhouse, 7 p.m., for reservations call 266-7600 vmm, Events: Cole Sport Demo Days featuring Volant, Deer Valley Resort, Silver Lake Ski Corral, 9 a.m.-4 p.m., 649-4800 USSA Boardercross competition. Wolf Mountain Resort, 649-5400 Music: Composerpianist Katie Kuhn, Stein Eriksen Lodge, 4-7 p.m. Rich Wyman and Band, The Cozy, 9:30 p.m. Control, Cisero's, 9:30 p.m. The Wooden Dog: Kathryn Warner, 9:30 p.m.; Jay Toups, 10:30 p.m.; Karaoke, 10 p.m. Theater: "The Fantasticks," Park City Performances, Egyptian Theatre, 7:30 p.m., 649-9371 "Frankie and Johnny in the Claire de Lune," TheatreWorks West, The Wooden Dog, 7:30 p.m., 328-8890 "Beast on the Moon," Salt Lake Acting Company, 2 and 7 p.m., 355-ARTS With fZltL.. RICH WYMAN Park City's Own Piano Man Friday, Saturday & Sunday 3:00 pm - Apres Ski Menu 655-0070 Free Valet parking at the main entrance to The Resort Center (guest registration). " a i v"ff iiii iv 'iM ummmmmmmmmmmtmmwm Park City's Apres Ski jRistro Located at the base of the Park City Ski resort right on the slopes, next to the Ice Skating Rink Apres Ski Menu Just becfluse it's winter, doesn M ask How do you decorate cookies for Valentine's Day? Valentine's Day has always been a special holiday for me. When I was a young girl. I started planning the cards and gifts I would give my friends weeks in advance. Each year, my mother baked a heart-shaped cake with pink but-tercream but-tercream for us all to enjoy, and I remember making heart-shaped cookies and decorating them with icing messages, cupids and arrows. Like so many holidays. Valentine's Day has become commercial, com-mercial, but it doesn't have to be. We should all welcome the opportunity oppor-tunity to show our appreciation for the people we love by doing or making something special for them. These homemade cookies, like the ones I used to make, are the perfect way to do just that. All the supplies you need are available at the supermarket or a baking-supply store. The decorating techniques tech-niques can be used to make elaborate elabo-rate or simple designs, making this a great project to do with children. chil-dren. The Cookies Gingerbread, chocolate and sugar cookies all work beautifully. Use the flavor you like best, keeping keep-ing in mind that the color of the dough will be the backdrop for your design. Heart-shaped cookies are appropriate for Valentine's Day. but that's not the only option. Any favorite shapes, such as animals, letters or stars, can be customized for the holiday. I like to use oversize cookie cutters they allow more room for decorating, and a huge cookie is an impressive, unusual present. But you do need to be careful when working with the dough as you cut the cookies out. use two spatulas to transfer them from your work surface to the baking sheet. (If you have trouble finding large cutters, handmade copper cutters in generous dimensions almost eight inches each are available in unique shapes from artha Martha By Mail: call 800-950-7130 for more information.) Bake cookies and let them cool before you decorate them. Sugaring This simple technique can be used to make a plaid pattern, stripes, borders or other designs. .Sugar crystals, available in baking-supply stores, come in a variety vari-ety of sizes experiment with them for different results. To tint the sugar, start by placing plac-ing some in a small bowl. Dip a toothpick into powdered food color and dab it into the sugar: start with a little and add more as needed. Blend colors to achieve the shade you want. Whisk together two egg whites, or use powdered whites (according to package instructions) if you're concerned about consuming raw eggs. Dip a good-quality new paintbrush or a pastry brush into the egg white and paint the desired design onto a cookie. Sprinkle sugar generously over the egg white and let stand for about 30 minutes to dry. Then shake or gently brush off any stray sugar. For plaids, complete all the stripes in one direction first, let dry. then make stripes in the opposite direction, painting the egg white right over the first stripes. PHOTO COURTESY OF VICTOR SCHPAGER Homemade, hand-decorated cookies are the perfect way to show your appreciation to loved ones on Valentine's Day. Open : Monday through Sunday at Spm til close Sunday's at noon Full menu with appetizer specials f Vfa Located on the third floor of the Radisson Inn X,f y 649-5000 A Private Club for die Benefit of Members jrS.- jr Wl 3 ' iA , PUi- fX'-- fH ' I'll By Martha Stewart Royal Icing Royal icing (see recipe below) is easy to make and work with: it dries hard, making it ideal for decorations. Use liquid or paste food colors col-ors to tint the icing, or leave it white. Pipe the icing using a pastry pas-try bag fitted with a small round tip (1, 1.5 or 2) onto the cookies freehand, or outline an area and fill it in. Write initials or names, make dots, stripes or squiggles. or create a more intricate pattern. pat-tern. Try using more than one color on a cookie. If you've made animal cookies, fill in their faces, fur or feathers. Don't apply icing too close to the edge of the cookies; it may spread. Let the cookies dry overnight, so the icing hardens completely. Flocking Named for fabrics with a raised pattern, this technique involves both sugar and royal icing. Tint them as described above. Then pipe icing onto the cookies, and spoon sugar over the wet icing. Let dry for about 30 minutes, shake off the extra sugar, and let dry overnight. The results of this technique are wonderful: the designs add three-dimensional three-dimensional sparkle to the cookies. FIVE FULL SCREEIJS SATELLITE SPORTS IJFL inn. msA COLLEGE GAMES 4L Giving These cookies don't need elaborate wrapping or packaging. Here are a few simple ideas. Look for cellophane bags at craft stores the clear bags show off the cookie while protecting it. Place one cookie in each bag, cinch the top and tie with ribbon, cord, rickrack or any pretty string. To add a gift tag, make a hole in the cookie close to the edge using a tiny cookie cutter before you bake the cookie, or use a skewer to make a small hole as soon as it comes out of the oven. String ribbon or cord through the hole and tie on a handmade tag. Of course, some of the best valentines are from a secret admirer, and those need no gift tag at all. Royal Icing (makes about 2 cups) 2 large egg whites 1 pound confectioners' sugar Using an electric mixer on low speed, beat the egg whites. 2 teaspoons tea-spoons water, and confectioners' sugar for about 10 minutes. If the icing is too thick, add an additional addi-tional teaspoon of water; if the icing is too thin, continue beating it for 2 to 3 minutes to achieve a thicker consistency. Note: Raw eggs should not be used in food that is prepared for pregnant women, babies, young children or anyone whose health is compromised. Five tablespoons table-spoons meringue powder, with a scant 12 cup water, may be substituted sub-stituted for the egg whites. Questions should be addressed to Martha Stewart, care of The New York Times Syndication Sales Corp., 122 E. 42nd St., New York, N.Y. 10168. Questions may also be sent to Stewart by electronic elec-tronic mail. Her address is: mstewartmsl.timeinc.com. Questions of general interest will be answered in this column; Martha Stewart regrets that unpublished letters cannot be answered individually. OF IIETVORK mrnn i r i to n't- ri ioKi inr REMEMBER TO USE SUNBLOCKISS |