“Perhaps, if one wishes to remain an individual in the midst of the teeming multitudes, one must make oneself grotesque.”
― Salman Rushdie, Midnight’s Children
“There are some questions in life, the very speaking of which are their own undoing. Am I fired? Is this a date? Are you breaking up with me? Yes. No. Yes.” — David Rakoff in this weekend’s episode of This American Life, The Invisible Made Visible (via nprfreshair)
(via 100yearsoflolitude)
Today’s unscheduled task: Google “Ivan Bilibin,” think hard about more tattoos.
The parent image of the Kowloon illustration I posted yesterday, from ArchDaily.
Interior drawing of Kowloon Walled City, Hong Kong. Always so fascinated, half admiration, half horror “HOW DOES LIVING WORK??”
Bill Scheele’s shot of the building of Levon Helm’s barn in the 70s.
Robert Gober “Bag of Doughnuts” / accidentally eaten
(In 1989, a critic/curator named Ed Brzezinski accidentally devoured a Gober sculpture on display at Cooper Gallery in New York.
“Look, it was an honest mistake,” Brzezinski said. “I was hungry. I’d been drinking and I hadn’t eaten anything all day. I noticed this bag of doughnuts sitting on a pedestal. Plain doughnuts with no sugar. I figured somebody had brought them and then gotten tired of them. So I grabbed one and bit it. It tasted stale.”
Gallery attendants immediately noticed Brzezinski’s act and ejected him from the space. By this time, however, Brzezinski discovered that Gober had coated his doughnuts with Roplex, a preservative chemical. “I threw up. An ambulance took me to the St. Vincent’s Hospital. They said that if the chemical was dry, it goes right out of your system. If it’d been liquid, it would have killed me.”
“What is upsetting me is how the art community is now acting like I was a saboteur,” he concluded. “This won’t be good for my career.”)
(via The Cramps’ Lux Interior and Poison Ivy photographed in 1972 when they were hippies!)
Hope you like cartography jokes!
This is not a food blog, buuuut since I started my CSA I’ve been DROWNING in produce (as you’re kind of signing up for). Prior to joining Farmhouse Delivery, my house was consuming around 5 Red Baron supreme pizzas a week (WHAT, I HAVE A 70 HOUR WORK WEEK), and maybe at least we can start crushing some organic red heirloom garlic on that. So this forces me outside of my normal southern culinary zone.
(Also my roomate bought a beautiful new camera and he graciously offered to take pictures of the new stuff I’m turning out. He nailed that leek tartine up there, right?)
So! This leek/kale tartine, let’s talk: Oh yes, it is very much based on Smitten Kitchen’s Leek & Swiss Chard Tart. So much that I am not going to redo all of the directions and instead just follow (always always follow) Deb’s lead on her site.
The leeks and the kale all came from the CSA, so yes, they were local and delicious. This is the puff pastry recipe I (basically) follow normally, but lord knows, I will not blame you for buying Pepperidge Farm sheets from the frozen section. For a negligable amount taste difference and a big handful of snotty “well I made my own-itude,” it sure is a lot of work on a Sunday morning that you could be reading George R.R. Martin instead. Good news is that I made an extra three sheets in case another tartine/tartlette needs to be made in the near future.
The only other variations I made on this recipe were 1) Kale instead of swiss chard because I actually thought they were the same thing. Judge me. And 2) I made this all in a cast iron skillet because I don’t own a glass pie plate. (What am I waiting for, a wedding registry? Christ) and folded the dough over the mixture rather, than even pretend I was going to crimp.
And I might have put some roasted garlic in it. I do that.
Oh yeah, is it good? Look at that picture and honestly tell me that you think that’s going to be terrible or even bland. It’s not at all. In fact, I’m stunned that I get to eat it when I eventually get home tonight. It is so good.
(Photo courtesy of Steven Williams, artist, friend, and human garbage disposal.).
If anyone is still reading this (Hi, you!), I'm up on the Hairpin today, yakkin about shrimp
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“On this point, social scientists are all but unanimous: social connections are at the heart of wellbeing. We’re happier, and our happiness is more resilient, when we are woven into a social fabric: when we have a devoted life partner, supportive networks of family and friends, and larger communities of which we are a valued part. Even having a pet helps. The good life is a life rich in relationships.” — David Roberts on The Medium Chill or, it’s okay that you’re slapping your head over rising apartment prices in your neighborhood ‘cause you’ve got really, really good friends.
Source: Uploaded by user via Think on Pinterest
Oh shit, these are such nice hotels that even I’ve heard of The Breakers (It has about as much in common as my regular hotels - ala Village Inn, Springfield MO as beach ball to a shark.)
(ThinkProgress finally found a way to make me interested in Pinterest.)