Great Uncle Bombardier
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Thurston Moore
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the knowledge of a thousand eternities
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David Hockney, Pearblossom Highway, 1986
Hockney’s photo collages are composed of Polaroid photographs taken from different perspectives at slightly different times, arranged in patchworks to create composite images evocative of Cubism. He said of this work: “The driver and the passenger see the road in different ways. When you drive, you read all the road signs, but when you’re the passenger, you don’t — you can decide to look where you want. And the picture deals with that: on the right-hand side of the road it’s as if you’re the driver, reading traffic signs to tell you what to do and so on, and on the left-hand side it’s as if you’re a passenger, going along the road more slowly, looking all around.”
The Drowning Men
If you’re into them and want to check them out, they are currently (Spring/Summer 2012) on tour with River City Extension.
For tour dates click here: http://rivercityextension.com/tour/
Cholla Cactus Garden—Joshua Tree National Park, CA
I didn’t believe her when she told me it was “so good,” but damn she was right.
(via lovely-kittens)
Ariel Pink’s Haunted Graffiti (www.4AD.com/sessions/003)
The other night I attended a small dinner party held at my friend’s house. Prior to the party, needing to somehow contribute, my friend requested that I make this salad. I had nearly forgotten that I even had this recipe—seeing as I had only made it once before, a few years ago, for my birthday dinner. Apparently, since then Chelsea has been calling it one of her favorites.
Having not put up anything this week on tumblr, I’ve decided to post the recipe. It may make for good company when also served with my previously posted recipe for Fish Tacos with Cabbage Slaw and Avocado Crema; it may even go well with my black bean burger recipe, that was also posted sometime back.
Quinoa Salad with Mangoes and Curry Dressing—
Ingredients:
- Salt
- 1 1/3 cups quinoa, rinsed thoroughly
- 2 large mangoes
- 1 jalapeno chile, seeded and diced
- 3 scallions, including an inch of the greens (thinly sliced)
- Curry Vinaigrette (recipe follows)
- 1/3 almonds, roasted
Directions:
- Bring 3 cups water to a boil in a saucepan, then add 1/2 tsp salt and the quinoa. Lower the heat, cover, and simmer—until the quinoa is tender, 12-15 minutes. Drain.
- Cut the mangoes: Stand each on upright, slicing down each side of the seed (which you can’t see, but runs lengthwise through the center of the fruit). Score the pieces, creating small cubes, then bend the skin. Cut off the squares of mango where they attach to this skin.
- Toss the quinoa with the mangoes, scallions, chile, and Curry Vinaigrette. Chop the almonds and add them last so that they will stay crisp.
Curry Vinaigrette—
Ingredients:
- 1 garlic clove
- Salt
- 2 Tbsp. plain yogurt: I prefer to use greek style yogurt. You can also use mayonnaise or sour cream.
- 2 tsp curry powder
- 1 1/2 Tbsp. fresh lemon juice
- 5 Tbsp. light olive or sunflower seed oil
- 2 Tbsp. finely chopped cilantro
Directions:
- Pound, or mince, the garlic and 1/4 tsp salt in a mortar until smooth—or you put it through a garlic press. Combine the garlic and salt with the yogurt and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes, then stir in the cilantro. Taste for tartness and salt, adjust if needed.
Recipe courtesy of Vegetarian Cooking for Everyone, by Deborah Madison
