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Thursday, March 8, 2012
Monday, September 26, 2011
COLD SPRING
Discovered a cave in the woods in Cold Spring with mysterious symbols painted on the walls and strange broken glass arrangements on nearby rocks.
Thursday, September 22, 2011
Wednesday, September 14, 2011
VAPOR TRAIL
I dreamed that I met my dead grandmother last night. I was waiting for her with my brother in the basement of an old high school teacher's house- he had shelves full of castle models, like dozens of dollhouses, all different. We were admiring them when suddenly the ghost of my grandmother appeared, she was in her twenties and looked just like the photographs I've seen of her. My brother couldn't see her. I realized she and I were exactly the same. Her name is Janet, she died in 1990.
Tuesday, August 30, 2011
Monday, August 1, 2011
HEX
My roommate and I cursed our landlord this weekend by submerging his photograph in a glass of water and placing flat rocks on top while meditating upon the ways in which he will receive bad luck until we move out.
Thursday, July 21, 2011
Wednesday, July 20, 2011
Monday, July 18, 2011
BURDOCK ROOT
The roots of burdock are nutritive, stimulate digestion, support the liver, and in turn improve skin conditions.
Scrub the root with a coarse copper scouring pad, but donít peel it. Slice it razor-thin on a diagonal, oriental-style, or use the finest slicing disk of a food processor.
Simmer 20 minutes or until tender. You may also saute it, but add liquid and cook it in moist heat another 10 minutes afterwards, or it may not get tender.
You may also harvest the immature flower stalk in late spring, before the flowers appear, while itís still tender and very flexible.
Peeled and parboiled for 1 minute to get rid of the bitterness, it tastes like artichoke hearts, and it will enhance any traditional recipe that calls for the heart of artichokes. Cook this for another 5-10 minutes.
Scrub the root with a coarse copper scouring pad, but donít peel it. Slice it razor-thin on a diagonal, oriental-style, or use the finest slicing disk of a food processor.
Simmer 20 minutes or until tender. You may also saute it, but add liquid and cook it in moist heat another 10 minutes afterwards, or it may not get tender.
You may also harvest the immature flower stalk in late spring, before the flowers appear, while itís still tender and very flexible.
Peeled and parboiled for 1 minute to get rid of the bitterness, it tastes like artichoke hearts, and it will enhance any traditional recipe that calls for the heart of artichokes. Cook this for another 5-10 minutes.
REBEL YOUTH
From Karlheinz Weinberger's book "Rebel Youth," showcasing fashions from 1960's Switzerland.
“These working-class teenagers created looks that fused iconic American pop culture imagery—biker jackets, denim jeans, bouffant hairdos, James Dean insouciance—with their own idiosyncratic sensibilities. From the late 1950s through the ’60s, Weinberger captured the defiant glamour of these youths with a keen eye for their provocative handmade designs. Inspired by the rebel youth’s pop playfulness and fierce individuality, a legion of contemporary fashion-industry leaders have been profoundly influenced by the photographs collected in this stunning volume.”
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