sean higgins.

Apocrypha by Los Angeles-based artist Sean Higgins. The exhibition features fourteen new digitally manipulated prints, all of which have been appropriated from the NASA image archives. Higgins continues the ambiguity found in his previous series of work, but now hones in on the inherent mystery of certain NASA images, further pushing the nature of perceived truth as he meticulously manipulates images of vast clouds, shuttle launches, and space equipment. The result is an entirely new fiction, one that contains infinite narrative possibilities for the viewer.

here.

beth campbell.

My Potential Future Based on Present Circumstances (2/2/06)

there's no such thing as a good decision 2007

you've really fucked up this time 2008

here.

pierre bismuth

For the duration of the film, Pierre Bismuth placed a pen, so to speak, in Claudia Cardinale's right hand so that through her movements the actress produced a drawing on the screen. Thus the original image and sound track of the movie are transmitted here in a greatly reduce sign language, whose meaning we can only decipher from the title of the work.

The same for Sophia Loren's right hand....

more here.

just found at the thrift store.

Japanese Cuisine, A Culinary Tour by John D Keys 1966

The first few i would like to try: ( simple and nurturing)

From Nara- "Nearby is a teashop by the name of Yanagi Chaya, where a specialty of Nara may be had, nara cha-meshi. This is rice which has been cooked in water in which green tea leaves have been steeped, and is believed to have originated in the cloisters of the nearby Buddhist shrines at the beginning of the Meiji era. Often, cooked soybeans and roasted chestnuts ar added to the rice."

Rice Cooked With Green Tea

Cha-meshi

2 cups rice

2 tablespoons green tea

2 tablespoons rice wine or dry sherry

Half teaspoon of salt

Secure the green tea in a small linen bag. Place 2 and a half cups water in a pot, heat to boiling, then add the prepared tea bag. Simmer 3 minutes, then remove and discard tea bag.

Add the rice wine and salt to the brewed tea, then the rice. Cover the pot tightly and turn heat up high until the rice boils and steam is forced out, about 3 minutes. Turn heat to medium for 10 minutes, then turn down to low for 10 minutes longer. Turn off the heat and allow the rice to remain on the stove for 10 minutes before serving. Do not remove the lid at anytime during this process.

From nearby Aomori, Towada Lake-"a crater lake of great scenic attraction. The lake is stocked with a salmon trout called hime-masu, meaning "princess trout". The hime-masu is famous for it's delicate flesh, and dishes of the trout may be ordered at the teahouses and inns which line the shore of the lake. "

Whole Trout Stuffed with Pea Pods, Mushrooms & Scrambled Eggs Broiled in Bacon

Himemasu no kogane-yaki

4 medium trout

2 eggs

Half cup chopped mushrooms

Half cup chopped pea pods

Bacon

Slit the trout open along the back, between the head and tail, carefully removing the bones and entrails. Sprinkle the trout with salt.

Beat the eggs and season with salt. Add the chopped mushrooms and pea pods. Scramble the mixture, but do not allow to become too dry. Remove to a dish and allow to cool.

Stuff the egg and vegetable mixture into the trout. Wrap each fish spirally with a strip of bacon, securing with toothpicks. Broil the trout slowly until done, turning once. Remove toothpicks before serving.

From Tokyo- Modern Tokyo Cuisine ( as in 1966)

Sauteed Mushrooms with Lemon Juice

yuzu matsudake

1 quarter pound fresh mushrooms, medium

Half cup dashi broth

3 tablespoons soy sauce

3 tablespoons rice wine or dry sherry

1 teaspoon sugar

Fresh lemon

Wash the mushrooms and cut them vertically into thin slices.

Combine the dashi broth, soy sauce, rice wine and sugar in a saucepan. Heat until mixture simmers, then add the mushrooms. Cook and stir over medium heat until the mushrooms are tender, and the sauce is considerably reduced.

Dress the mushrooms in small bowls, and sprinkle with lemon juice to taste.

Steamed Pumpkin With Minced Chicken Sauce

Kabocha no tori-ankake

Half small pumpkin

1 cup minced cooked chicken

Dashi broth

Sugar

Soy sauce

1 tablespoon rice wine or dry sherry

Cornstarch

Watercress

Pare and seed the pumpkin. Cut it into pieces 2 inches by 1 inch by 3 quarters inch.

Combine in a large saucepan 3 cups dashi broth, half cup sugar, third cup soy sauce, and the rice wine. Bring to a boil, then add the pumpkin, cover and simmer slowly for 30 minutes.

Meanwhile, heat in a separate saucepan 1 cup dashi broth, 1 tablespoon soy sauce, and 1 teaspoon sugar. Add the minced chicken meat and allow to simmer a few minutes. Thicken the sauce with cornstarch binder.

Drain the cooked pumpkin and arrange in serving bowls. Pour about quarter cup of the chicken sauce over each serving. Top with sprig of wattercress.

grappa.

Grappa is a uniquely Italian drink. Traditionally, made from pomace, the discarded grape seeds, stalks, and stems that are a by-product of the winemaking process, Grappa has been around since the Middle Ages.

Grappa was originally made in Bassano del Grappa, a town of around 40,000 residents in Italy's northern Veneto region. It is from this town that Grappa gets its name. Grappa started as a by-product of the Italian winemaking trade, a rough drink made with what was available, potent enough to get the farmers through the cold winter months. It was good at warming you up, but not particularly tasty, similar to the grain alcohols of the Midwestern United States. Grappa, largely, remained a drink of the poor workmen and farmers until the 1960s.

Similar to France's brandies and Cognac, and Portugal's Sherry, Grappa is a distilled beverage. That means the mixture of grape pieces and alcohol is heated gently, allowing much of the mixture to evaporate, and leaving a potent concentration. Today's Grappa is about 40 to 45 percent alcohol. That's 80 to 90 proof. After distillation, Grappa is usually stored in glass bottles for about six months before it is distributed. The flavor profile of Grappa depends on the grape varietal used, and, generally, Grappa is potent and dry.

The character of Grappa changed in the 1960s, thanks, largely to the efforts of one woman - Giannola Nonino. Her Nonino distillery, in Percoto Italy, has been producing Grappa since 1897. In the early 1970s, she began making Grappa from a single grape, as opposed to the customary mélange of grape leftovers. She sought to make a quality drink, one to rival the great eaux-de-vie of France. It was an uphill battle. She sold very little of her first, 1973, production. Undaunted, she offered her Grappa free to journalists, restaurateurs, and asked that it be served at important commercial and government dinners. She poured the drink herself and told her story as she filled the glasses. Slowly, in this way, the charismatic Ms. Nonino created a following.
The Nonino Distillery's first single grape Grappa was crafted from the Picolit grape. Today, over a dozen different grapes are used for single grape Grappas, called "monovitigno" Grappas, a term Ms. Nonino coined herself. In 1984, the same Nonino distillery gained government approval and began producing a higher quality Grappa made from whole fruit. They began with grapes and in the following years, produced products using cherries, pear, apricot, peach, and raspberry, among other fruits. Seeking a way to show off their new products, Nonino is also responsible for the stylish glass bottles in which Grappa today is sold, a dramatic change from the old medicinal-style bottles.
Traditionally, Grappa is served chilled in small glasses and served after the meal, as the Italians believe that it aids digestion.

try:

-Grappa Strega (Cocktail)
Grappa, Lemon Juice, Orange Juice, Strega
-Cafe Coretto (my personal favorite for after lunch)
espresso that is "corrected" with grappa.
-Chestnut Soup with Grappa Cream
-Grappa Zabaglione

fluorite.

Formerly called fluorspar, fluorite has a wide range of colors including yellow, blue, pink purple and green. It is an interesting and beautiful stone because often more than one color occurs in a single stone. The ancient Egyptians used flourite to carve statues and scarabs, the Chinese have used it in carvings for over 300 years. In the 18th century, fluorite was powdered in water to relieve the symptoms of kidney disease.

Fluorite is said to absorb and neutralize negative vibrations. It makes one more receptive to the vibrations of other stones. Fluorite should be kept in every room of the home. Fluorite is known as the "Genius Stone".
-increases concentration
-helps in decision-making

Fluorite may be used with other stones. It helps to open the way for the power of other stones to be effective. It can be used as a meditation stone to help energize the body and raise the power of concentration.
Healers use it to help with ulcers as well as the respiratory tract by stimulating cell regeneration in these areas. It fortifies bones, improves arthritic or other joint ailments. It can be laid directly on the body.

more.

the secret museum of mankind.

take a look.

grab a copy

or listen.

zulu huts.

The Zulu village is always circular and built on sloping ground. The main hut of the headman stands at the highest point, with those of his wives hierarchically positioned on both sides. The Zulu hut is also circular. The men of the village gather to enjoy home-brewed beer, while they build and lay the foundations. Their job was to fix saplings to the ground, then bend and tie them together to form the basic beehive structure. The women then cover the frame with matting, which is woven from thatching grass and binding it with a web of grass ropes.
amazing. more here.

and the affair continues....

john currin.
i still enjoy it all.....

neil farber.

here.

claudia wieser

here.

just found at the thrift store.

this book is so sweet and pretty funny with all the biblical references/recipes.
Spice Cookery by Helmut Ripperger 1942. i also found his book on mushroom cookery and of course gave it to the o-so-awesome forager, willis.
here's a couple of favorites from the book:

Nasturtium Seeds:
There are, i believe, people who say that they can prepare a leg of lamb so that it tastes "just like venison." Why they should want to do this i cannot tell, and i am confident that they fool no one but themselves. Here is florence white's receipt for pickling nasturtium seeds and i hasten to assure my readers that they taste like a very good nasturtium seeds and not like capers.
To one quart of white vinegar add one and a half ounces of salt, one shallot, some whole pepper corns, a few pieces of mace, some grated nutmeg and some horseradish. The proper amount of spices can be determined by the individual taste. Boil this for five minutes and then pour it into a glass jar. Cover, and when it is cold, strain off into another glass jar. Keep the jar tightly covered and see to it that the cover is not made of metal and that no metal comes into contact with the spiced vinegar. As the nasturtium blossoms fall gather the seeds and drop them into the pickle. Miss White stresses the fact that seeds should be gathered as soon as the blossoms fall and before they get hard.

Curried Carrots:
It is said that eating carrots improves one's visibility at night. True or false, here is an interesting manner of preparing them. Boil young carrots until tender and then cut them in quarters lengthwise. They should have been cooked in no more than a cup of water. Make a roux of one tablespoon of butter and one tablespoon of flour and one cup of heavy cream. Add the carrot water to this and season with a pinch of salt, a pinch of black pepper and one teaspoon of curry powder. Pour over carrots and serve.

no.2 of 13 library books. due june 14.

obsessed with in school. kiki smith, thanks for the visit.

no.1 of 13 library books. due june 14.

after all that training, i forgot. so good. el lissitzky, thanks for the visit.