Shrimp Scampi

Who likes seafood? Who likes shrimp? I really like to make seafood at home because it has to be cooked right and I’m always skeptical if I eat out at a seafood place.

This is a great meal that you can make during the week. It takes about 10-15 minutes. It’s also light (depending on how much butter you use), filling and fresh.

The lime adds a dash of lightness and freshness. Yes, it feels like you’re by the beach eating seafood. Or at least you can pretend, right? Why not?

This is definitely one of my favorite dishes to make.

How do you like to eat your shrimp? What variations of shrimp scampi do you like to make?


  • ½ pound of your favorite pasta (I like to use spaghetti)
  • ½ stick butter
  • 2 tablespoons extra virgin olive oil
  • 6 cloves garlic, minced
  • ½ teaspoon cayenne
  • About 1 pound shrimp, peeled and washed
  • 1 lime
  • 2/3 cup white wine
  • ½ cup cilantro, finely chopped
  • Salt and pepper


1) Put pasta in a large pot of boiling water. Cook for about 10 minutes. Drain pasta after done.

2) In a large skillet, melt butter and olive oil. Saute the garlic, cayenne pepper, and shrimp until they brown a little. Season the shrimp with salt and pepper. Reduce to low heat, add wine and let simmer for a few minutes. Remove skillet from hot stove.

3) Add cooked pasta to a plate, pour the shrimp and the buttery garlic sauce on top, add cilantro, put lime on the side and serve.

Makes 2-3 servings.

Ground Beef Tacos

Who’s in the mood for tacos? I love tacos because they’re quick, easy and fresh. You’ll hear me saying those 3 words a lot because that’s what we all want these days, right? Especially in the summer!

I like tacos because everyone at the table can make their own taco! If someone doesn’t like tomatoes they don’t have to use them because there are other toppings to choose from.

I like to keep it fresh and simple but you can really put anything you’d like in tacos!

What do you like to put in your tacos?


  • ½ pound of ground beef
  • 2 cups lettuce, cut
  • 1 cup tomatoes, diced
  • ½ cup red onions, diced
  • ½ cup cheddar cheese, grated
  • ½ cup of sour cream
  • 4 corn tortillas
  • Salt and pepper
  • 2 cups water


1) Put ground beef in a heated pan, break apart the beef with a spatula and brown for about 10 minutes. Pour 2 cups of water over beef, close lid and simmer on low for about 20 minutes.

2) Once the beef is done, put in corn tortillas, add toppings and enjoy.

Makes 4 servings (2 tacos per person).

Q&A With Kathleen Brady Stimpert

I’ve always been intrigued by the Blanton Museum of Art. The building, the artwork within, and its beautiful architecture. I’m also interested in everything that has to do with Public Relations and Marketing, especially at a museum. So I contacted the Director of Public Relations and Marketing at the Blanton and asked her if I could interview her for my blog. She said yes.

Where are you from?

I’m from a small town in Louisiana called Alexandria. It’s a cultural desert so I left at the first opportunity that came along when I was 16. I applied to the art school at the University of North Carolina School of the Arts. They had a program for juniors and seniors in high school and I went there as a classical voice major. It’s based in Winston-Salem so my last 2 years of high school were spent there.

Where did you go after you were done with school in North Carolina?

I moved to Boston and went to Emerson College. While I was at Emerson, I began taking Art History classes. It was a huge game changer for me as I decided to focus on Art History. Then I went to Boston University after Emerson for my sophomore year.

How did you end up in Richmond, Virginia?

My parents had moved to Northern Virginia and they looked into VCU‘s art program for me. I was always interested in new experiences so I decided to move to Richmond, Virginia to finish college. This was extremely helpful in preparing me for New York later on in my life.

What brought you to Austin?

I graduated from VCU in 1996 and I wasn’t crazy about Richmond so I packed my bags and moved to Austin.

What made you leave Austin and move to New York?

I moved to New York in 1999 because I couldn’t find any arts related opportunities in Austin. So when I got to New York, I literally faxed 100’s of resumes to every gallery that was in the Arts Dealers Association guide. It is very competitive, as you know, so I was happy to take anything. I got a job at this one gallery but didn’t really like it. There was another gallery that was close that I was interested in and I would go there and see the shows that they put on. I eventually sent my resume to them and they called me and offered me a job at Forum Gallery.

What were you doing at Forum?

First, it was primarily administrative, then I got offered a sales position at Forum. After doing it for a while, I realized that it really was just a glorified sales job. Just by the turn of events, the PR Director left and the Director of the gallery asked me to take over this position. I enlisted the help of other PR professionals in New York and I just learned on the job. I had never written a press release in my life. I never thought PR would be something that I would pursue.

How did you end up at the National Academy Museum?

A job opened at the National Academy Museum for Director of Communications. The interview must have gone well because I got the job. There’s no better place to do arts marketing than in New York. I was engaging with so many people and it was so interesting but I needed a change. I needed to get out of there. I had been in New York for 7 years and in 2005 I ended up moving back to Austin.

So you moved back to Austin for the 2nd time. What did you end up doing here?

I found a job with the City’s Art in Public Places program. I worked there for 2 years and I liked it because it was new for me but I was doing lots of work that was not really of interest to me. When I saw this job at the Blanton I applied for it and I got it. It’s been wonderful because the museum, over the course of the past 6 years, has changed and grown so much.

What do you do as Director of Public Relations and Marketing at the Blanton Museum of Art?

There’s the PR side of it, which entails writing press releases, doing outreach, and then pitching the press/media in hopes that they will cover the shows and exhibitions. Then the marketing side consists of getting the signage, brochures and collateral ready and up.

What suggestions do you have for people who want to get into PR? In a museum?

Identify people in the field and network with them. Continue writing so that you’re constantly honing your craft and so you don’t let that skill drop. Keep yourself open to all opportunities. I thought I wanted to be an art dealer and that wasn’t the right fit for me. Now I’m in PR.

Stay relevant, flexible and responsive to trends in culture. Social media is everywhere so it’s important to have a strong social presence.

Do you have any kids?

I have a 3 –year old son. The older he gets the more he’s able to understand art. The biggest change in my life is that I’ve gotten married and have had a son.

Are you involved with anything else in Austin?

I co- founded Austin’s Cultural Campus. It’s a pedestrian friendly cultural destination comprised of 6 museums, offering exhibitions, performances, shopping, dining, and more. I thought what’s a program that could benefit us all? We all help each other with marketing and we work to build awareness for all our museums.

Would you ever go back to NYC?

No, now that I have a son probably not. I still find it to be the most amazing city ever though.

What are your favorite places to eat in Austin?

Contigo, Hillside Farmacy, Foreign and Domestic, Salty Sow, East Side Café, Barley Swine and Uchi is the best Sushi I have ever had! My husband is a master BBQer. I’m not much of a chef but I love to eat!

What are your favorite things to do in Austin?

I like to walk around the lake in the Mueller neighborhood. I like to go to the Farmer’s market, do yoga, and I love having BBQ at friends’ houses.  

Do you have any pets?

I have a 14- year old cat named Rudy.

Born in a small town in Louisiana, Kathleen needed something that was much bigger and exciting and it looks like she got that and much more. Moving to North Carolina, Boston, Virginia, Austin, New York then back to Austin, Kathleen is not a stranger to travel. She said that her town that she was born in wasn’t “culturally diverse” and now she’s definitely cultured because of her travels, by working at a museum and currently residing in one of the most diverse cities in the nation.


Guacamole is so versatile! Everyone can make it their own way and it doesn’t take a lot. Add more of what you like and don’t be afraid to play around with it. Once you make it a few times, you’ll eventually find your favorite combination.

I like a lot of cilantro and lime juice in mine! The cilantro adds a dash of freshness to it and the lime juice really makes it for me and pulls all the flavors together.

If you’re not making homemade guacamole you need to start! This is the best thing you can make at home because you can control the portions of the ingredients that you put into it.

When I’m craving guacamole all I’m wanting is my homemade guacamole. Once you start making your own, that’s all you’ll be wanting all summer long.

How do you guys like to make guacamole? What other ingredients do you use that I have not mentioned?



  • 2 avocados, peeled
  • ½ a red onion, diced
  • 1 cup cilantro, diced or torn
  • 2 small jalapeno’s, diced
  • 1 medium sized tomato, diced
  • 3 large juicy limes, squeezed
  • ½ teaspoon cayenne
  • 1 bag of your favorite tortilla chips


1) Add everything into one big bowl.

2) Pour the lime juice in and don’t be afraid to get in and get messy.

3) Pour guacamole into a smaller bowl and serve immediately with tortilla chips.

 Serves 1-2.

Mozzarella, Tomato, and Black Olive Pasta

I’m so excited to make one of my favorite pasta dishes for the 4th of July! This is so festive because it has the colors of red, white…and all you need to do is incorporate some blue around the table. My napkins have stripes of blue in them but really any pop of the color blue anywhere will work just fine!

A great side to the BBQ you’ll be grilling and if you feel like going vegetarian you’re going to want to make this in addition to your other favorite recipes and sides.

What are you making for the 4th of July?

Mozzarella, Tomato, and Black Olive Pasta


  • 1 pound bow tie pasta (or pasta of your choice)
  • 3 tablespoons olive oil
  • 5 cloves garlic, minced
  • 2 cups cherry tomatoes, cut in half
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup packed fresh basil leaves, torn
  • 8 ounces fresh mozzarella, diced (about 1 1/4 cups)
  • 1 cup, diced, black olives


1)   Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender. Drain pasta into a large bowl.

2)   In a medium skillet heat the olive oil over medium heat. Add the garlic and saute for about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook smash them with a fork or use a potato masher. Continue to cook until the tomatoes make a chunky style sauce. Add black olives and cook with tomatoes for about 2 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella stirring while you add. Serve immediately.

Makes about 4 servings.