If you weren’t able to join us this weekend for Food Sunday and Saturday Art, here’s all the great stuff you missed!
nagaura brought us another drawing from Asia:
twolf1 posted on big bang big boom:
BIG BANG BIG BOOM
A stop-motion animation by BLU uses graffiti to depict "an unscientific point of view on the beginning and evolution of life … and how it could probably end."
After months of work and hundreds of buckets of paint…
Kelly Canfield brought us some music:
All the LeBron James hoohaw this week got me to thinking about how many fabulous gems are thrust aside by great successes; not only that sports so often supplants the Arts, but even in the Arts so much that is famous often eclipses other fantastic pieces which are overlooked.
In the realm of piano concerti, a King is the Tchaikovsky Piano Concerto #1. Particularly since Van Cliburn won on the Russian’s home
masaccio discussed Rembrandt:
Rembrandt’s Self-Portrait of the Artist at his Easel hangs at the Louvre. All through his life, Rembrandt painted self-portraits, and as a result, we can see him age as he saw himself. He was 54 when he painted this self-portrait. To get an idea of how he saw himself as a young man, look at this one, at the Rijksmuseum in Amsterdam, painted when the artist was aroung 18 or 19. It was sort of an advertisement, designed to show off his skills, and it is easy to see how wealthy Dutch people might have been impressed with the tremendous detail, and close observation. This was a group quite willing to pay to preserve their likenesses for posterity, as those of us whose seventh grade art teachers loved the Dutch Masters can attest.
Mitchell Frye had a storefront in VA:
Bill Egnor had the latest chapter in his novel:
Happy Art Saturday!
Here is this weeks installment in Dark Soul. I’d like to thank those who have read and commented on this draft of my novel and once again invite everyone to voice their opinions on it. If you have not been following this serialization, you can find the first three chapters at the following links:
Dark Soul, Chapter One
Dark Soul, Chapter Two
Dark Soul, Chapter Three
Dark Soul, Chapter Four
Dark Soul, Chapter Five
The first thing that the Shadow knew was that the sun was shining. It may sound funny that his first thought was not ‘I am alive!’, but in fact it takes a super-human sense of self to think so clearly. Instead the Shadow asked, “When did it stop raining?” Moving his head slightly, the Shadow could see that he was lying on the ground under a shelf of rock. To his right was a flickering object that he guessed was a fire. Raising his hand to wipe the sleep from his gummy eyes caused such a symphony of muscle pain that he let out a long groan.
twolf1 had another on oil:
Photographer Jane Fulton Alt’s latest project: Crude Awakening
Living on the shores of Lake Michigan, I am acutely aware of the disastrous toll the oil spill in the Gulf of Mexico has taken on all forms of life, especially as our beaches opened to the 2010 swimming season. This environmental, social and economic catastrophe highlights a much larger problem that has inflicted untold suffering as we exploit the earth’s resources worldwide.
We are all responsible for leading lives that create demand for unsustainable energy.
We are also all responsible for the solution and we must work together to protect the balance of life.
cuddlefish had one for the people:
Jake Remington posted "pigonaspit":
And Jim Moss finished us off with Radiohead.
On Food Sunday, Toby Wollin led us off with the news:
Well, after struggling through the heat of this past week I’m ready to go out in the garden again (OK, I realize to readers from places like Texas and Arizona, I sound like a whiner – and I AM a whiner but I’m from Upstate New York. 99 degrees, heavy humidity and no AC is a combination that I find really uncomfortable. Today, it’s dry, and at the moment, it’s 81, so I’m a pretty happy camper).
We are bbq-ing an arm roast (with which I am not terribly familiar. It looks like a large chunk of meat that happens to have a thin layer of fat on both sides. I rubbed in a combination of cracked pepper, rosemary, a little sea salt, basil and the three biggest cloves of garlic I could find in the freezer, chopped up fine) for dinner later, accompanied by kohlrabi slaw (just replace the cabbage with peeled, shredded kohlrabi with the carrots) and whatever else I can rummage out of the garden. Which has been discovered by a ground hog. There is nothing as destructive as a ground hog. I’ve even seen ground hogs pull carrots out of the ground, look at them in dissatisfaction and move on down the row (just as if they were in the produce section of a supermarket) until they found something they felt was worth eating.
OK, but enough of that – to the news!
Bill Egnor had soft pretzels:
This week we are going to fulfill another request (keep those cards and letters coming kiddies!), this time for soft pretzels.
If you have been making even a few of the breads in this series, then you have the chops to make great soft pretzels at home. One of the things that you hear from other on-line recipes is that you need special pretzel salt to really make a true soft pretzel. This is hogwash! A nice Kosher salt will still give you the salty counterpoint to the slightly sweet dough of the pretzel and you don’t have to search for it.
This recipe was originally from Alton Brown of the Food Network. I like the recipe he offered, especially the technique for giving the crust a nice shine and browning just right. However it was not quite what I was looking for. After a couple of years of trying this and that change, I decided that the pretzels needed a little darker flavor note.
alanaclaire had a recipe for Gooseberry Fool:
Two weeks ago, I had my appendix out. I don’t know if I’d go so far as to recommend emergency abdominal surgery, but it has had its benefits.
For one, everyone else has been doing the dishes.
And also, the girls have finally begun to understand that since I cannot bend over, they should probably pick up their toys before they are stepped on. Maybe this will stick, and I will never have to step on a cap-less marker again. We shall see.
But really, I’ve got to say that it’s done wonders for my speed.
Phoenix Woman brought us a video of cooking in the winter:
Watch as Roberta Avidor makes stewed chicken and cornbread in a solar oven outside on a January day in Minnesota when the temperature is 9 degrees Fahrenheit. Yeah, I couldn’t believe it either.
demi had a touching remembrance:
I was awakened at 4:30 this morning with the phone call I knew was eminent, telling me that my friend Nez Smith had just died, passed on, let go of her mortal coils. I wasn’t surprised as she has been suffering for the past week in the hospital. She would have turned 90 in a couple of weeks. She had a long and good life.
I met her when I was two years old and she was my Sunday School teacher. She said she fell in love with me then and I have never met anyone else who knew me, understood me, supported me and loved me as deeply as she has. I used to call her my fairy godmother. When I needed a little financial support, she was there. When I was angry about something, she let me talk it through. When I was happy, she shared my joy. She fed me all the right information.
Larue brought us Green Goddess dressing:
Recipes are a dime a dozen anymore, short of the one’s YOU make up yourself.
The rest of the most low brow canned peanut snack bowl to the ultimate fusion fad of molecular gastronomy can be found on the intertoobz, and most folks COULD do it all at home, with a little experience.
Doing it in kitchens to feed hundreds or more nightly, that’s a different story and a different post for another time.
But this Green Goddess dressing from the chef at Waterbar in SF is off the hook lovely.
And Jill Richardson posted on immigration and food:
In a little over a week, I’m headed to Mexico. The Iowa of Mexico, as I’m starting to think of it. My trip begins in Guadalajara (OK, that’s more of the Chicago of Mexico than the Iowa) and then continues within the same state (Jalisco) to rural areas where primarily corn is grown. Corn, corn, and corn. (Here are some stats on the place.) In preparation for my trip, I’ve begun researching the impacts of NAFTA on Mexican corn producers. At a glance that might seem rather random to pick one industry – and one crop within that industry – to focus on.
But corn is more than just "a crop" to Mexicans (particularly to indigenous people in Mexico). To protest NAFTA recently, Mexicans said "Sin maiz, no hay pais" ("Without corn, there is no country.") Truly, corn is even more central to Mexican agriculture than it is to American agriculture. And unlike the U.S. where we export our corn, put it in our cars and soft drinks, and feed it to our animals, the Mexicans eat much of theirs in the form of tortillas and tamales. All in all, 8% of Mexicans (40% of Mexican farmers) depend on corn for their livelihood. (To put that in perspective, only about 2% of Americans farm, and even fewer grow corn.) A whopping 60% of cultivated land in Mexico is planted in corn. And very much unlike the U.S., some of those corn farmers are subsistence producers, growing just enough to feed their families throughout the course of the year.
Click through, check out the posts, and leave us a comment. Then join us next weekend for more food and art!