Designed by American artist Ed Ruscha, this cotton apron features a screenprint of his recipe for Cactus Omelette. Detailing ingredients and method the recipe has become something of a favourite with the artist when staying at his desert home close to the Joshua Tree National Park. In 2013 Ruscha hand-typed the recipe and used it as the basis for his contribution to Doug Aitken’s collaborative exhibition, Station to Station: A 30 Day Happening
- the recipe was served for lunch, for five Saturdays for visitors at the Barbican Art Gallery, London.
The text reads:
Ed Ruscha’s Recipe for Cactus Omelette
Omelette pan or similar type pan with rounded bottom
Wire whisk or fork
2 tbsp small curd cottage cheese
2 eggs from any farm
2 tbsp diced celery
3 tbsp diced cactus (Nopalitos, usually sold in jars in jars in international food section of grocery)
1 tbsp sweet butter
Break eggs into bowl. Slightly under-mix with whisk or fork. Heat butter until it bubbles and begins to turn brown. Add eggs and let them sit in the pan until bottom begins to harden. At this point, lift the edges ever so slightly, so that the runny top layer can slip under on all sides. As soon as this sets, but while the top is still moist, add the salt, pepper and cottage cheese in a line down the centre, as you will be folding the omelette in half. Sprinkle the celery on top of the cottage cheese, followed be the Nopalitos. Fold the empty side over so that it produces a half circle. Let the omelette set for about one minute over low heat. Roll omelette out of pan and onto plate.
Born in 1937 in Omaha, Nebraska, Edward Ruscha was raised in Oklahoma City before moving to Los Angeles in 1956 to study graphic design at the Chouinard Art Institute (now the California Institute of Arts). Ruscha came to prominence in the late 1950s when he began making small collages and went on to create graphic work combining the cityscape of his adopted hometown with vernacular language to communicate a particular urban experience.
To clean, machine was at 30 degrees.
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