Dispatches from Deep Beneath
Downtown California
February 3, 2011 | ||
Doggone it! Yet Another Icon
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Milton Levine, inventor of
the Ant Farm, passed away on January 26 in Thousand Oaks, Ca at the
age of 97. Inspired by the memory of watching a jarful of ants that
he had collected as a child, Levine decided at a 1956 Fourth of July
picnic that he should make an "antarium." |
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January 25, 2011 | ||
Yet Another Legend Passes (Dangit!)
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"I can't die, it'd be bad for my image!" Well, he did, and in no way did it diminish his image. Jack Lalanne was tops - no doubt about it. The first (of waaaay too many) person to
open a fitness studio (as opposed to, say, a mere boxing gym) in merry
old Oakland in 1936, and the first person to have his own televised
fitness show* (KGO-TV San Francisco), Lalanne had a style all his
own - over the top and as completely entertaining as it was lovable.
I remember seeing his show in the mornings, in gloriously snowy black-and-white,
because it came on right after the cartoons, but before the game shows. Every year, Lalanne's birthday brought some laughable, and lovable, stunt, such as towing a bunch of people in a whaleboat, clutching the tow rope in his teeth while he swam, handcuffed, around Alcatraz Island. Lalanne is also credited with inventing the first specialized workout machinery. Jack was known in later years for hawking his "Jack Lalanne's Power Juicer" vegetable and fruit juicing machine, his boundless enthusiasm never flagging. His famous quote "Would you give your dog a cigarette and a doughnut for breakfast every morning? People think nothing of giving themselves that for breakfast, and they wonder why they don't feel good," has moved me to finally get my dog onto nicotine patches. (We're still in negotiations about the doughnuts, tho.....) We'll miss ya, Jack, ol' boy! (Now, where
did I leave that glass of doughnut juice.....?) |
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* about 1:10 into this it gets pretty hilarious, especially with the sound off.... | ||
January 23, 2011 | ||
Happy Birthday Django Reinhardt! | ||
Just in case you think that
you have never heard of him, letme assure you - you have! If you happen
to be that one person left in the world that hasn't heard his delightful
guitar work directly, rest assured that you have definitely experienced
his influence on the world's music. (be sure to click on the image above
to get a brief taste!) I think that Dan Hicks (of and His Hot Licks notoreity) should cop a bit of gratitude from all of us for helping to keep the sound alive throughout those Hot Club-free psychedelic years, too! (Extra points for keeping Sid Page busy, too!) |
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January 10, 2011 | ||
Cold! OK, we're in Downtown California, so..... | ||
.....our cold isn't exactly
Rocky Mountain cold (32 degrees in the morning as opposed to, well,
14). But for us, it's cold. All the Deborah has wanted to do lately
is cook cozy things and knit cozy things and snuggle with the Ralph
and the dog. OK, two recipes, one for knitting, one for dessert(and for Heaven's sake, don't get them confused):
... or neckwarmer, or whatever you want to call it. As opposed to
a scarf that you wrap, a gaiter you just pull over your head. So. Cast on about 30 stitches, or whatever number will give you the length you want from collarbone to ears (the taller, the scrunchier). Row 1. Knit.
Figs in Port Walnuts Place walnuts in toaster oven and set on Medium. Toast and set aside. In a small saucepan, combine the figs, port, vanilla bean and orange peel. Bring to a boil, then simmer for about 20 minutes, or until figs are plump and liquid has reduced and thickened slightly. Serve over plain thick yogurt, topped with toasted walnuts.
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December 28, 2010 | ||
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Shows, shows and more shows..... | |
Meeting new old friends. So, how was your holiday season.....?
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December 2, 2010 | ||
New ring
design! We love to see what our customers do... |
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with the beads they buy from
us (keep those e-mails with attached photos coming, folks!) --
and I'm also always trying to think of new things to do with our products. The gumdrop-shaped eyeball beads lend themselves to bead embroidery and off-loom beadwork very well, and it's fun to experiment. I like to play around when we're at bead shows because 1) there are lulls in the number of people visiting our table, so my attention is not constantly needed, and 2) if I didn't bring thread or a needle or whatever, well, there are always the helpful folks at Out on a Whim or Garden of Beadin' or many others who also have tables and have anything I might need in stock. So anyway, this ring. It was developed at the BABE show in Oakland. It started out as I usually do, with a round of brick stitch with size 11/0 beads. I start brick stitch with a sort of figure-8 pass of the thread, twice, through the bead's hole. I like to start brick stitch by stitching under doubled thread; it just feels more secure to me. So I did a round of brick stitch. Then, since I had bought some coordinating 15/0s, I added a round of picots (start with an 11/0, a 15/0 and an 11/0 for the first stitch, and then use one 15/0 and one 11/0 in each stitch). That looked OK, but I wanted a bigger "ruff" for the eye bead. So I just threaded one 11/0 between each 15/0 - which kind of made the 15/0s disappear, but hey, we're just playing here.Then I added another row or two of 11/0s in brick stitch. Then it was time for the band. To my mind, the simpler, smoother and stronger, the better. So I did a ladder stitch band. (Herringbone, or ndebele, would work well, too, plus it gives you the nice smooth sides of the beads on the edges of the beadwork, rather than the holes.) Our gumdrop eyeball beads are not round, you'll notice, so much as fat-lozenge-shaped. It seemed right to attach the band to the beads on the long side of the eye, which had the nice effect of pulling the "ruff" down around the sides of the finger, which is a look I liked. Once you've decided on the stitch and have all your supplies, these little rings take about an hour to make. I like them in metallic-finish beads, and I think I'll make a few more in metals before trying other colors. I also want to work more 15/0s into the design. I love the way they slide into small spaces and cover up thread that would otherwise be exposed, not to mention the subtle texture they add. The one problem is that you cannot make very many thread passes through them -- so plan ahead if you're designing with these babies! If this non-pattern ("guidelines, really") appeals to you, try a ring with one of our beads, and send us a photo! (I haven't found other kinds of beads shaped exactly like our eyeballs, but this simple approach would, of course, work with a number of other large beads: fire-polished, stones, glass, what have you.) And here's a holiday recipe that I just now realized could be decorated to look like, well, an eyeball. CHOCOLATE TRUFFLES Experienced cake bakers will recognize the truffle ingredients and methods as the same for ganache, used to fill fancy French cakes. And that's, basically, what they are. Except we dispense with all that fussy cake-baking and cut to the chase - that meltingly wonderful chocolate filling. 1 cup heavy cream 14 ounces dark chocolate ................. (quality counts here; use the best you can afford) 3 tablespoons butter 1 cup cocoa powder (again, the best you can manage) Break the chocolate up in to small pieces; place in a bowl that will hold the chocolate and the cream. In a small saucepan, bring the cream to a boil. Pour this very hot cream over the chocolate bits, stirring constantly. Keep stirring until the mixture is smooth, and looks all chocolate instead of cream-with-flecks, which is what it can start out looking like. Stir in the butter while mixture is still warm. Set aside and let cool; it will stiffen into scoopability as it cools. When the chocolate mixture is cool, shape into truffles. The traditional French way was to shape them by hand, leaving them lumpy and looking like a real truffle (hence the name). You can do that OR use two teaspoons OR use one of those cute, small ice-cream scoops (preferably a " # 100 ". ) Roll the truffles in the cocoa powder. Variations: Add finely chopped nuts to the ganache, and roll in chopped nuts. Add a tablespoon or so of Grand Marnier, brandy or your favorite Scotch. Melt more chocolate and dip the truffles in it instead of rolling in cocoa powder - let dry on a baking rack. (I haven't tested this, but I imagine after the chocolate was dry, you could dip the top in white chocolate, and then top with another dot of dark chocolate, for that eyeball effect.) Top with a candied orange peel, cranberry, or violet. Or with toasted coconut. These would make neat holiday gifts wrapped in tissue and presented in Chinese takeout boxes (yep, like the ones Nightside uses to protect our glass beads). |
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November 26, 2010 | ||
Black Friday. If you must buy on the day after Thanksgiving, we hope it was from artisans who put their heart and soul into their work! | ||
And, if that's not enough,
find us at the Richmond Art
Center's Holiday Festival, and the Crucible's
Nifty Gifty show in the next couple of weeks. Now all you have to do is figure out how to use up the other 34 lbs. of leftover bird....... |
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November 8, 2010 | ||
Hoo, boy, have things been busy of late.... | ||
Teaching classes at both The Crucible and the Richmond Art Center, in a ground-breaking event that we hope will lead to more classes there. (Check us out there on December 3rd and 4th for their Holiday Art Fair. The Crucible's Nifty Gifty show is the following weekend - hope to see you there, too!) Also the usual parade of lost cats (not even ours!), crumbling relatives and Fresh Hells served daily. Here is one thing that makes me like NPR ever more: I just heard a brief interview with the President of the "Indonesian Meatball Soup Association." Top that, Fox News!
Need a quick Pick-Me-Up? Try this (and it's a lot better than one would think!) In a wine glass or Old Fashioned glass: 1 fresh egg yolk Try to knock it back all at once, without
breaking the yolk, according to the recipe. |
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October 28, 2010 | ||
![]() photo by Sabrina Merlo - she's great! ....... |
Wow, another wild weekend!..... It started with The Weatherman | |
predicting threatening
weather, and ended up with him delivering it right to our door! While
spirits were only literally dampened, they weren't figuratively, and
the fun was what actually reigned the most. Sunday brought us much trepidation (and
'dripidation') as we headed off to Oakland's Park Day School for their
soon-to-be-an-annual-event Mini-Maker
Faire. Originally slated to be an outdoor affair, plans were quickly
adjusted thanks to some all-niters pulled by Sabrina Merlo and her colleagues.
(see, you knew that it was good practice back in school!) Extra dry
space was acquired at Studio One, which is a terrific facility and was
conveniently located right next door, and the Show Went On! Here are some sources of pix for the day: Too much fun to not do it again! (and now it's time to dry off - but not out - and rest up for teaching at The Crucible and the Richmond Art Center) |
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October 18, 2010 | ||
Just In Time For Halloween... | ||
Geez, what a time! Old friends (in about every sense of the word) getting back in touch, abruptly changing seasons, family health crises, family pet crises, what, it's my turn to cook - again ? - pretty much every kind of thing that real life is made of, all coming atcha at once! One thing that has broken up the hysteria
was a quick trip to the San Francisco Alternative
Press Expo ("APE"). This is sort of a smaller, more focused,
definitely more alternative version of WonderCon (which, for
the uninitiated (like me), is a comic book/graphic novel/print/fantasy/everything
else show.) Now, just what is it that Jack T. Chick
is known for? Religious tracts. These aren't your run-of-the-mill, 'Jesus
Saves' pamphlets (although, for the most part, this is their message).
That would be too commonplace, too ordinary, too acceptable. No, Jack
T. Chick has been publishing some of the creepiest cartooning around
for many decades. My first (and unforgettable) exposure to a Jack T.
Chick tract was waaaay back in Junior High School (yes, that was before
the term "Middle School" was coined), when I stumbled upon
an odd-sized, black and white little comic book called "Somebody
Loves Me." Fowler was most willing to talk about the
mountain of research that he did for
the book, and some of the behind-the-scenes stuff that I promised not
to specify were both jaw-dropping and mundane. Now, what was that about Halloween, again? Well, without naming names, I must confess that I have an elderly relative (well into his nineties)*** who, every Halloween, spends a good chunk of his Social Security check on a lot of Chick's tracts and hands them out in a non-ironic fashion to the little goblins that come to his door. Pondering this at length, I have come to regard this (in his mind) well-intended action as horrible and hideous. In short, perfect for Halloween. Pleasant dreams, my little angels!
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* it's worth noting that, according to Fowler, Canada managed to get Chick's publications banned for some time under its obscenity laws, meaning that I'm not the first, or only, to think this way. ** I'm not sure just how much Other-Cheek-Turning has been involved in the entire mess, but it doesn't appear to be a heckuva lot. *** this is the same guy who performs "God's work" (his term) by standing at the roadside wearing a sandwich board with Scripture quotes and the message that "God Is Love." Sometimes he wears a sign that declares that "Jesus Saves," but I haven't yet seen one that says "But Moses Invests." |
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October 6, 2010 | ||
Autumn is finally, really here. Low-slanting, golden light across the fields in my favorite park... | ||
... and the last and best of
the tomatoes in the farmers markets, along with other great things like
fresh raspberries, okra, fennel ... and pumpkins! I really knew it was autumn when I saw a newspaper ad for the nearby Cohn-Stone Studios' pumpkin patch. If you like glass art, you really need to see these magical, amazing pumpkins. They look good enough to eat, but you can't, of course. However you can eat this: DINNER IN A PUMPKIN Serves 4-6 The inspiration for this dinner was a bin full of those old-fashioned Cinderella or Fairytale pumpkins at Trader Joe's. I believe they're a French variety, and they really do have a great look, more horizontal than the lighter orange, jack-o'-lantern types. This makes them a great item for cooking in and serving out of. They also taste really wonderful, which the jack pumpkins don't. Note: The amounts for this recipe are totally approximate. My pumpkin was huge, and easily accommodated 3 pounds of ground beef cooked with 1 package frozen spinach (thawed) -- but we like leftovers. 1 pumpkin, at least 12" in diameter Olive oil 1.5 pounds ground beef 1/2 cup chopped onion 1/2 package frozen spinach about 6 white mushrooms, quartered Your choice of seasonings (I used salt and pepper, paprika, and oregano) In a large skillet, brown the beef with the onions in the olive oil until the meat is no longer pink. Thaw spinach (if you really like spinach, throw the whole package in there) and squeeze dry; add to beef. Season with salt and pepper, paprika or chile powder, and/or any seasoning blend you like. Simmer while you prepare the pumpkin. Preheat oven to 350 degrees. Give the pumpkin a quick wash with hot water on the outside (hey, you don't know where it's been!), then cut a lid in the top. This lid needs to be bigger than you'd cut for a carved pumpkin -- remember you're making a serving dish. Scoop out the seeds and save them for roasting. You don't need to scrape all the stringy pulp out like you would for carving; it becomes part of the dinner. Place pumpkin on a baking sheet and fill with the beef mixture. Put lid back on, and bake 1.5 to 2 hours at 350. To serve, scoop out the meat mixture along with some of the pumpkin flesh, which should be nicely done by this time. Variations: Virtually any stew, chili or curry recipe you can think of --that will stand up to the long cooking time, meaning not seafood! - can be baked in a pumpkin this way. Ooohs and aahs from your friends are guaranteed. |
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September 30, 2010 | ||
An outing with the Pinole Artisans | ||
Saturday
brought to mind how much those of us who make art benefit from an immersion
in the works of others -- preferably others who work in completely different
media. You never know how you might be inspired by a low-slung car with
toy pistols glued all over it. |
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September 25, 2010 | ||
Yet Another True Story | ||
At a recent baseball game, pitting the San Francisco Giants against the Los Angeles Dodgers, LA pinch-hitter Chin-lung Hu singled. According to the San Francisco Chronicle's Leah Garchik, Mike Pincus declared "... for the first time in major league history, we had the answer to Abbot and Costello's eternal conundrum: 'Hu's on first!' " | ||
September 19, 2010 | ||
"Do you have any unicorns?" | ||
The answer to this, after looking
all over the Grotto to make sure there were none lurking in the corners,
has always been, "Sorry, no." But the Deborah did give it a try at the Solano Stroll and had a fair outcome despite battlefield conditions (hothead torch, invisible flame, kids banging into the table ...). So back home in Downtown California, she tried again and came up with this little guy. Considering the essential part of a unicorn is the horn, there's a built-in caveat about this kind of bead: Even the most well-annealed glass bead with a protrusion like a unicorn horn is going to be rather vulnerable to the world. So although Nightside may make and offer more, they may come with the suggestion that the unicorn be enjoyed on a shelf or tabletop, rather than worn. Rain was predicted for Downtown California for today, and that, plus the Deborah's reading of "The Alice B. Toklas Cookbook," was the inspiration for last night's dinner: COQ AU VIN NIGHTSIDE Serves 4 (depending on the size of the chicken thighs) This is a decidedly nontraditional version of this classic French dish. I would say, in fact, that the main connection is the coq is simmered in the vin. 8 small or 4 very large chicken thighs Let the chicken reside in the refrigerator for several hours in a marinade of: 2 cups red wine 1 sliced onion 1 clove garlic, crushed 4-5 slices fresh ginger 10-12 peppercorns 8-10 whole cloves In a large, heavy skillet, brown lightly in 4 tablespoons butter or olive oil: 3 slices bacon, thinly sliced 1 carrot, sliced 1 shallot or 3-4 scallions, thinly sliced 1 clove garlic, minced Remove the chicken from the marinade and reserve the marinade. Pat the chicken dry, push the vegetables to one side, and brown the chicken in the fat. Add: 2 tablespoons flour 2 tablespoons minced parsley 2 sprigs or 2 teaspoons dried thymes 1 teaspoon salt Freshly ground pepper A splash of brandy (or substitute unicorn milk) The reserved marinade - liquid only. Bring to a boil, reduce to a simmer and cover. The chicken will take about 1 hour on low heat to cook through. About 10 minutes before the chicken is done, add: 1/2 pound sliced mushrooms Cover and finish cooking. Serve with roasted potato wedges and green beans (well, that's what we did, anyway). |
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September 14, 2010 | ||
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On the shady side of the street ... | |
Nightside Studios set up for
the Solano Stroll and was actually mostly ready for showtime by the time
the 10 a.m. opening rolled around. The Stroll is always a lot of fun, with Solano Avenue closed off from the top of the hill (Berkeley) to the bottom (Albany). Those of us with booths and backup partners to look after them while we get away for a bit enjoy strolling just as much as all the visitors to this free event. We love the combination of commercial vendors, artisans and nonprofit groups that make appearances there. And dogs! The Stroll seems to be especially dog-friendly. There was a therapy-dog group in the parade, and tables for the East Bay Humane Society, the SPCA and the greyhound rescue group. The greyhounds added a note of elegance, reclining languidly on their pads and blankets, taking the crowds in stride. And we haven't even mentioned all the folks who bring their own dogs with them. We saw several people who had pairs of dogs you don't see every day on the street: salukis, Welsh terriers, West Highland Whites and whippets. We also spotted an Australian shepherd or two, a Pembroke Welsh corgi, lots of well-behaved pitbull mixes, retrievers and Chihuahuas galore and too many other pups to list. And those were only the ones who passed by our booth! Maybe it was all the puppies on parade that got us inspired during our flameworking demonstrations to each create a dog bead. They're fun. One question we always get, though, when doing demos: "Can I buy that bead you just made?" Well, no. And here's why. Every bead we sell has been annealed in our computer-controlled kiln at the Grotto, so that the internal stresses on the glass are reduced t and the bead cools evenly. Then it's taken off the mandrel and carefully cleaned, using a Dremel tool underwater, so that the bead's hole is smooth and free of any bead-release remnants. This makes the bead ready to string on beading wire, leather, waxed cotton or other cording without being too abrasive. One tip, though: A lot of lampwork beads have largish holes and won't sit centered on thin beading wire. TierraCast makes beautiful findings for large-hole beads, but if their designs don't fit yours, or you need to get a piece done right now, you can use the time-honored method of stringing a few seed beads on the wire before stringing the lampwork bead. This has two benefits: it protects the wire from abrasive bead holes and it fills the space in the bead so it doesn't drift off-center. I find that for 3/32 and 1/8 inch holes, size 11/0 seed beads work well. I use the cheapest ones left over from my first days as a beader (c'mon, you all know you have these). Our fallback for after a show is a take-and-bake pizza from Papa Murphy's. But when we have time, we like to make our own. If the Deborah is feeling inspired, she might make a homemade yeast or sourdough crust, but if not, our fallback crust is Boboli. SEMI-HOMEMADE PIZZA This recipe is just a starter idea, as so many of ours are. It's a great way (as are salads, soups and pastas) for using up bits of this and that sort of leftovers in the fridge. 1 Boboli pizza crust (or homemade crust) About 1/2 can of condensed cream of mushroom soup About 2 teaspoons chopped garlic Small can of tomato sauce (or use up the reddish sauce .... packet that comes with the pizza crust) Shredded cheese: Mozarella's traditional, but try any others you have around (except Velveeta, silly -- you can't shred that) Vegetables of your choice: Chopped tomatoes Sliced sweet peppers Mushrooms Sliced zucchini Artichoke hearts About 4 ounces leftover chicken or other meat * -or- Sliced pepperoni, salami, linguica or chorizo -or- Cooked, leftover ground beef Heat oven according to pizza package directions. Spread garlic on the pizza crust. Top with the undiluted mushroom soup** and then tomato sauce. Distribute the cheese, the vegetables and the meat evenly over the crust. Bake as directed. |
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* we were once the happy beneficiaries of a pheasant which, once we roasted, picked the shot out of, and mostly finished, became the basis for one of our more memorable pizzas. It even used up the (cooked) bottoms of the artichokes that we allowed to grow a little too long to eat as regular artichokes! Really! Pheasant and artichoke bottom pizza - goes great with champagne (but, then, who doesn't....?) ** this is sort of a poor man's quickie mushroom sauce, which is a nice surprise hidden under the red sauce like that |
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September 7, 2010 | ||
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Deborah:
I'm not a football fan.... by any means, but I do like |
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to hear John Madden on KCBS,
because his conversation and observations are not limited to that sport. For instance, once he shared his philosphy on the bend-over -- what you do to pickup the paper, your dropped cellphone or money you find on the street. Madden's opinion is that everyone has just so many bend-overs in their life and that you should be careful not to use yours up too soon. Yard work makes me think about the bend-over. And it reminded me of a great solution a former neighbor of ours had. Clarence Lee lived in Richmond, and was in his late seventies, I think, when we knew him. He had been a professional gardener, and his beautiful home garden showed it. We lived right across the street from him, and always felt that the view we afforded him and his wonderful wife, Phyllis, was hardly worthy. Clarene came over one day to help me trim a particularly nasty pyracantha bush. And he brought with him not only the best-cared-for tools I'd ever seen, but also a couple of big squares of canvas. They were tarps. Now, where my method of pruning a bush -- if you can call it a method -- usually involved two parts: the trimming, and then the scraping and raking of the trimmings for the yard-waste can. Part Two involves a lot of bend-overs. Clarence unfurled the canvas squares, showed me how to shape the tough, thorny pyracantha, and then, with just a couple of bend-overs, gathered the trimmings in the tarps and dispatched them in a flash. I was awestruck. We don't have canvas squares, but an old, shower curtain liner, I've found, works just as well. The other day it helped me pick up dozens of apples that had fallen from our tree and today, it made a snap of trimming and disposing of the fragrant leaves and stems of a white sage plant. Thanks, Clarence. |
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August 29, 2010 | ||
The Deborah
here: I'm always fascinated ..... |
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by the creative process, and
love to hear how other artists approach their work. There, wow, I said
"other artists." Many of the most creative people I know, who
create beautiful things nearly every day, won't walk up to the A word
and claim it for their own. Or took years before they felt comfortable
doing so. Not to get too mystical about it, but I believe that to be human is to be an artist. Most people I know "do art" whether or not they realize it or call it that. If they're not expressing themselves through paint and canvas, clay, glass, textiles or metals, or through music or movement, perhaps they are artists with a garden, or cooking, or words. But it seems there's a rather blurry and hard-to-locate line between expressing ourselves in our chosen medium (that is, the medium that chooses us) and being one who calls himself or herself an artist. How do you know? Is it when you earn a degree in art? When someone else tells you you're an artist? When you sell something (please let it not be that)? Anyway, here's to all the artists. Even if you don't know who you are, I'll bet your friends and loved ones do. So, the creative process.Mine includes long stretches of sitting in Studio H, the Grotteaux's beadwork studio, for hours, following inspiration and working through technical problems, putting colors together because they suddenly look right as opposed to following some rule or other ... and being reluctant to get up for anything. When you're on a creative streak and don't want to put too much effort into, say, making dinner, it's very comforting to have elements on hand that can be quickly put together. This week when we actually had a couple of hot days, I was in luck because the Ralph had roasted a chicken and it was resting comfortably in the refrigerator waiting to be made into the following: CHICKEN SALAD WITH PEACHES Serves 2 I had meant to make this a chicken curry salad, but completely forgot to add the curry powder. A change of seasoning and fruit, and you can see how the salad could take on completely different character. (Think: Curry powder, and mango instead of peaches. ... Toasted walnuts, chopped celery and diced apple .... Dried cranberries and toasted almonds. About 8-12 ounces chicken breast meat (from one chicken), leftover roasted 1 cup (more or less) mayonnaise 2 tablespoons rice wine vinegar Freshly ground black pepper Salt to taste Romaine leaves or spring salad mix 1 fresh peach Cut chicken into bite-size pieces and combine in a bowl with mayonnaise, rice wine vinegar, salt and black pepper. Remember to taste! Arrange lettuce on individual dinner plates. Mound chicken salad attractively on the lettuce, Cut the peach in to cubes or slices and top the chicken with them. Serve. |
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August 20, 2010 | ||
Art? In the Park? |
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That's right! Pinole's (sometimes
infamous) Fernandez
Park will be the site of a gathering of artists, specifically the
Pinole Artisans, on this coming Sunday, August 22nd. Other participants will be showing their work in various media, including oil and acrylic painting, watercolors, fabric prints, photography, jewelry and robably a few others that we can't remember right now. The fun begins at 10 am. Your fun begins when you get there (so get there early!) |
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August 17, 2010 | ||
Seedbeads ... it's amazing how something so small can be so | ||
captivating. Of course, their
impact comes when they're massed together, whether in a loomwork tapestry,
a complex bead stitch, bead embroidery, or even just in a tube or a hank.
I remember visiting a bead store in Honolulu and not being able to leave
without a hank of beautiful, transparent size 11/0 beads in a muted rose
color, and another in translucent ivory. This was more than 10 years ago, and I still have most of each hank. That's the trouble: Sometimes you must have certain beads and certain colors, whether or not you have an idea how to use them. What could possibly do them justice? Then, a few years ago, I discovered bead embroidery. I'd always seen it in the magazines, of course, but had never given it a try. Long ago, I think I considered bead embroidery to be something grandmothers did to decorate kids' clothes, or couture designers did when they covered an entire gown with bugles.* But one day I stopped to take a look at photos of some of the work of Sherry Serafini and Heidi Kummli, those two brilliant artists, as well as some pieces by Laura McCabe, who intersperses her intricate beadweaving techniques with occasional embroidery. Row upon row, curved or straight, of seed beads seem to show off their textures and colors like nothing else. Throw in a few larger beads, pearls and, of course, the focal-point cabochons, and you can create works of art as small as a pin or pendant, or as large as breastplate-sized neckpieces. I finally gave the technique a try when the Bead Society of Northern California issued its annual Bead Challenge. I bought a kit, and made a cuff to illustrate the theme, a tribute to the Alameda County Fair and its horse racing season: Out of the Gate. I found a photo of a chestnut Thoroughbred in full stride and made it into a cabochon with Diamond Glaze. Surrounding it with the seedbeads, fire-polished beads and some horsy charms, it was sheer fun. Winning a small award, third place in the County Fair, was encouraging to someone who'd never tried this before. Serafini and Kummli's essential book, "The Art of Bead Embroidery," is a real help if you want to get started with this technique. As they point out, you can use all kinds of things in bead embroidery, as long as they're small enough and flat enough on one side to be glued and/or stitched down. Since bead embroidery only uses a couple of stitches, once you've mastered those, you're free to create. Personally, I'm having a lot of fun using the Ralph's "gumdrop" eyeballs. Anything you make with those always rate a second, er, look. |
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* that would be bugle beads, although the initial image does fascinate..... | ||
August 13, 2010 | ||
What
to Present.....? What, indeed? |
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We're putting together (well,
mostly the Ralphster is) a presentation for our local artists group, mostly
about making lampworked beads. I (the Deborah) may also talk a little bit about freeform beadweaving. The discussion was pretty short about which of these things should be demonstrated. Hmmm, let's see, would people be more interested in watching me string a few colorful seed beads at a time, and carefully stitch them into a design I'm making that may not be completed yet for days or weeks (or months, depending on how many times the design isn't going my way and I fling it aside for awhile)? Or would they rather see ... FIRE !?! So yeah, we're going to start with a whoosh of propane and a 4,000-degree flame, and heat up glass so hot it'll melt like honey. All accompanied by the don't-try-this-at-home-kids patter. (Hey wait: We do this at home!) We'll probably start with making what the Ralphster called a 2-inch bead (meaning each one uses 2 inches of the glass rod involved), and move up to a dotted bead with the dots melted in, then a 5- or 6-point star whose rays are made with dots that are flattened and stacked, rather than melted in. And for a big finish, one of Nightside's exclusive, patented, none-genuine-without-this-signature, extravagantly finned glass fish. Now on to the cooking: You know it's the height of peach season right now, right? The Ralphster's folks (the Bobster and the Judyster) just brought us a ton (yes, I'm exaggerating, but not by much) of peaches. Only one thing to do: Make peach cobbler (since we still haven't divined a way to make them into beads. Yet.) PEACH COBBLER Serves 8 Prep: OK, you can make this with the skins left on the peaches, but it's a little more refined to peel them first. It couldn't be easier. Set a pot of water to boiling. When it is boiling, add 2-3 peaches and let them sit in the water for about 30 seconds. Take them out (I use metal restaurant-style tongs) and run them under cold water. You can then slip the skins right off. Makes me feel so professional-chef-like!* Note: I was in a hurry, so I used Bisquik mix. If I wasn't in a hurry, I would make a from-scratch biscuit recipe, adding about 3 T sugar to it and using real butter instead of canola oil, which is in the mix. Not one of the worst seed oils, but butter's better. 6 or so cups sliced peaches, skins off 1 and a half recipes biscuits ready to bake (either follow the Bisquik recipe or use your favorite scratch one) Sugar to taste Vanilla ice cream Preheat oven to 375 degrees. Butter a 9x13-inch baking pan. Place sliced peaches in the pan. Sprinkle sugar over. Drop biscuit batter by spoonfuls (or with your hands) over the fruit. Bake for about 20 minutes, until top is browned. Serve with vanilla ice cream. |
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* another efficient, if somewhat messier, way is to freeze the peaches solid and then, under running lukewarm water, rub them lightly with your hands. The skin will slough off like a snake shedding its skin. (And if you're afraid of snakes, think of it as the skin coming off of an onion.) | ||
August 9, 2010 .............SF Gem and Mineral Show | ||
Duftite...? Isn't that how Homer Simpson winds up after quaffing a few of his favorite brews? |
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Ok, I learned a lot during
our visit to the San Francisco Gem and Mineral Show a couple of days
ago. We thought that it was time to get a professional assessment (since
childhood I have been told that I "must have rocks in my head.")
It turned out that there are a lot of enthusiastic people out there
with rocks on the brain..... |
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..* and I
still don't! ** and if there's that much energy in them, why aren't we harnessing it instead of deep water drilling, huh? I still haven't heard of it messing up any sea turtles.... |
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August 3, 2010 | ||
A terrific day for a picnic,... | ||
and no better group to get
together with (finally) than some co-workers (and their dogs, of course)*. |
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** It was interesting and unusual to see my co-workers with their clothes on for a change**, and to meet their significant others, some of them human. ** This is a job at a medical school, which involves spending most of the day wearing a hospital gown and saying "Ahhhhh" a lot..... |