Saturday, March 20, 2010

SLOW . SCRUB . MOMENTUM . SLOW .

Funny how your brain can be all, oh, I wanna do this, this and this, but the body just sorta goes...blah. The butterflies have been a bit like that for me. I see 'em in my brain, all fluttering about, but the doing has been a bit..er, rough. After scrubbing a few boards today, all that changed. And also what I initially envisioned for these images changed - again! Uh, can’t wait to see how they turn out!



Recently, I've come to accept the fact that I work slow - as in methodical slow. From beginning ruminations in my head, to their final outcome. la.la.slow. Rushing is not my game. voila-ka-boom.

This can be er, a bit disconcerting for that lovely force known as momentum. But momentum can take on various levels of acceleration. Mine tends to be a bit turtle-ish.

Whatever impetus one's momentum chooses to take, it's gotta be there for anything to take place. Even in slow art. You can gain it, lose it, you can find it, feel it. Momentum is grand, at whatever pace.

Saturday, March 13, 2010

BLOOD DAY

March is Red Cross month. Since 2003, I've tried to give blood as often as I can. I'm type 0 negative, which means my blood gets along with just about anyone. Less than 7% of the US population has 0 negative blood, so I'm sorta fortunate to have such deep red gooey groovy glop.

Donating blood is a trip. You feel as if you are in some very special private club. The people who work the banks are always calm and kind and the blood chairs totally rock, I've nodded off a few times - ha!

I love giving blood. The thought of my goop flowing through someone's veins is a bit of a high for me. Sure, I'm a bit drowsy the rest of the day and my arm has this funky purple mark on it for awhile - but whatever. It's a little thing to do with a beaucoup rewarding payoff.


Monday, February 22, 2010

WHO TOOK THE TUMERIC?

I've prepared this recipe from the french Saveurs, no. 172 twice so far.  In France with sole,  which is such an amazing beautiful, delicate fish (too delicate I think, for this sauce) and last night at Beth's, with shrimp.

The recipe does not tell you what to do with the teaspoonful of tumeric asked for; la-doink. Tumeric is cool and groovy and a wonderful surprise to this sauce, but tumeric for me, can sometimes be overpowering and bitter if used to extreme.  I used half the amount indicated and shoved it in during the sauce-making process, though it's probably sprinkled on somewhere towards the end - who knows.. . 

The sauce was pretty yummerful with shrimp. Everything was yummerful at last night's meal. Tangerine Negronis, filo stuffed with mushrooms, pomelo salad with sunflower seeds, roasted carrots... wow, simply yummerful.

Saturday, August 1, 2009

SUMMER IN LORRAINE

In So. California, summer is HOT, dry, HOT, and well, HOT.  Santa Ana winds make your mind a bit wonky and entire mountain ranges burst into flame.

In Lorraine, summer is a bit different. It can be hot, then overcast, then sultry, then blustery, then rainy, then hot - all in the same day.
Don't like the weather? Blink your eyes.

It's tough deciding what to wear when I leave the apartment. Sandals and a parka? Sleeveless and an umbrella?