Columnist Muriel Stevens: Art, food mix well at Mandalay

Wednesday, March 17, 2004 | 8:13 a.m.

Since the valet entrance opened at Mandalay Place at Mandalay Bay, the shopping mall has become one of my favorite hangouts. On a recent Sunday morning friends and I had an early brunch at the Four Seasons, then drove around to valet at Mandalay Place.

We were not alone. There were many more shops open and many shoppers. We visited the Godt-Cleary Gallery, where a stunning display of lithographic works by James Rosenquist was on view. In its shop, surrounded by the gallery, is a wonderful selection of glassware and chinaware and an array of functional, museum-quality decorative objects that range in price from expensive to affordable.

Rosenquist's work is on display through March. An exhibit of artwork by Frank Sinatra will open April 1. Godt-Cleary is a most inviting gallery.

Our last stop was to The Reading Room, an independent bookstore filled with a selection of old favorites and classics along with current favorites. A rack of pricey but marvelous greeting cards was an attraction we couldn't resist. There are magazines and newspapers from around the world, children's books and a special section devoted to handcrafted limited editions.

Laden with our purchases, we stepped next door to the small Chocolate Swan Cafe, where we indulged, sharing a few pieces of the handmade chocolates and sipping coffees.

Sunday at Mandalay Place -- it could be habit-forming.

With summer upon us it's toss-out time: What happened to spring? It rarely springs in Las Vegas, but it does -- without warning -- jump into summer.

That's why I'm lagging behind on my annual toss-out of spices, herbs, baking products and all things edible that pass their prime in less than a year. To test the freshness of dried herbs, pour some into the palm of one hand and massage it with the other. If the aroma is strong, it's still OK. Seeds and nuts should be stored in the freezer in freezer bags.

Most dried fruits have a long shelf life. If they harden, they can be softened by soaking in a small amount of liquid. Brown sugar lasts forever. No matter how hard it gets, it can be softened in a microwave. Place the sugar in a plastic bag and set the temperature on low (4 or 5) for 20 seconds. It might take more than one shot to soften one pound, and it may still look lumpy when it's soft, so check for softness or you'll end up with goo.

Recently I discovered a box of baking soda that was 5 years old! It was too old to use for baking, so into the sink it went. Was it still potent enough to refresh the garbage disposal? A moot point. It was ready to be tossed, so I did.

Marking food items with the date of purchase helps keep your kitchen cupboard contents current. When purchasing such items as baking soda and baking powder, make certain that the date of expiration is advanced beyond the time you expect to use it. Stores are supposed to rotate their stock, but it doesn't always happen. So stay alert. Check canned goods, too. I'm not fond of those pull tabs on sardine cans and other tinned foods. I do like soups and tomatoes in aseptic packages. They last longer than canned foods and look and taste better.