I just purchased a membership to the Indianapolis Museum of Art and I decided to check out my new perks. The IMA had always been free since I have lived in Indy over the last six years, however, they recently started charging admission. Adult tickets are $18.

There is an event coming up that I want to attend and members get a discount, so I looked into a membership. To my surprise, a year long membership is only $55 for two adults and two kids.

Becoming a member is the obvious choice and I plan to go as much as I can until next August. I could spend days looking at the artwork and the rotating exhibits are always interesting.

The 100 Acres are worth the $55 alone and everyone should support the arts. The arts (and music) are just as important as math and science in education. Everyone needs a creative outlet and while we all have different talents, you never know what you’re capable of until you try. This coming from someone who once glued herself to the carpet in her bedroom. 

The Dream Cars exhibit was one of the best exhibits I’ve seen at the IMA over the years. They had cars ranging from the 1930’s to modern day. My favorites were the Norman Timbs (reminded me of something that should have been in Harry Potter) and the 2001 BMW (for 14 years old, it was still a modern concept car).

After the IMA, we drove to Broadripple to try out Public Greens (Patachou’s new place on the Monon). The wait was 45 minutes, which was a sign that it must be pretty good.

The menu is written on a chalkboard and you can get one item for $6, two items for $10, or three items for $14. I was hungry so I went with the triple. I got gazpacho, simple chicken, and a black bean and corn salad. 

The large deck was perfect for people watching along the Monon. There is something kind of magical about listening to ‘Big Pimpin’ on a deck, eating locally grown food, and watching cyclists ride by. 

RUSTIC GAZPACHO

Recipe via Food & Wine

  • 6 ripe tomatoes, cut into chunks
  • 1/2 large cucumber—peeled, halved, seeded and cut into chunks
  • 1 green bell pepper, cut into chunks
  • 2 garlic cloves, smashed
  • 1 cup water
  • 1/3 cup olive oil
  • 2 tablespoons sherry vinegar
  • salt

In a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, water, oil and vinegar and process until coarsely pureed. I like it a little chunky. I want to be able to see and tell what is in it. Public Greens’ version even had thinly sliced cucumber slices as a garnish in their version. Season with salt and refrigerate until chilled. This is also really good served with a crusty baguette.

Xx, Libby

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