0503-2021

Published on Mondays, with columns by Artists and Writers
Published since 2002, an Ocean and Pounds publication

 

Leaving Taichung Station
by Bob Black


NIGHT LANTERN, A BLOOM


Light awakens in a greening room,
A small ache stirs—
a dilated opening, then
the child’s tooth
drops.

Remember
What you have forgotten
for it shall return, just as for now and
forever you,
your life, lit, changes.

Then
the child, the only voice in your body
spins the hum of the world
the hum of the world, inexorably making
As in all things.
As in all things.



For Dima Black.


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ProTesT
by Cem Turgay

Greenwood
by Kai Chan


" Water " 2021 thread on gampi paper

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Poem a Week
by Gary Michael Dault


Body Building

 
something to astonish
made of sticks and wires*
 
the carapace
a breath requires
 
add a tent of skin
and you add desires
 
while in a dash of brain
rests a song
for celestial choirs
with the casual
flaming
of forest fires
 
*Buckminster Fuller, discussing the human body

 

 

DOUBLE DOUBLE issue 0430-2021

View Current Issue
https://oceanpounds.com/blogs/doubledouble/0430-2021

CONTENTS: Holly Lee - Both Sides Now series, a suite of photo based work in frame, various dimension.

Caffeine Reveries
by Shelley Savor


Support Was Needed

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Aotearoa
by Madeleine Slavick 思樂維


Palm, Waist, Horizon
It feels like someone lifted the skirt of this palm.


From the Notebooks (2010-2021)
by Gary Michael Dault

From the Notebooks, 2010-2021.
Number 83: Bell Tower (watercolour, March 11, 2017)


Travelling Palm Snapshots
by Tamara Chatterjee

Uzbekistan (November, 2019) – We were up early to catch the morning train into the Fergana valley. For several hours; I watched as the landscape changed from flat plateau, the higher we elevated invited views of rugged mountainous terrain. What I remember fondly apart from the smog covered panorama, is the friendly family who shared the train car with us for a few hours.

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Some Trees
by Malgorzata Wolak Dault


Number 72

Not long ago Gary drew to my attention the poems of Cid Corman.  He showed me a slim volume titled And The Word.  Gary was interested especially in the very short ones at the end of the collection.  I looked at them and somehow dismissed them as not having enough substance.  But today, however, I see that they are nothing but substance.  I like this one about a tree.

Every
leaf and twig
twist of the

tree revealed
what goes on
within goes

on within
a larger
circuit yet.

Cid Corman, from  And The Word, (Minneapolis: Coffee House Press, 1987), p.130.


 

CHEEZ
by Fiona Smyth

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The Raw and the Cooked, MYTHOLOGIQUES
(A column on the culture of eating and cooking)

Tomatoes
by Kai Chan

A vine ripened field tomato is a glorious thing; freshly picked from your own garden if you are fortunate, or chosen from a farmers market stall. I am a willing taker for tomatoes that are not stunning looking because I know how good they taste. Just sliced and eaten raw with a sprinkle of salt they are incredible. It is also wonderful to just cut them up and mix into a bowl of cooked pasta, add some chopped garlic smeared into a paste with salt, some chopped fresh basil leaves and olive oil. and you have a very light and fresh meal.
 
A simple tomato sauce can be prepared with fresh tomatoes, onion, garlic, bell peppers, salt and fresh ground black pepper. Put a large saucepan of water to boil, and fill a large bowl with cold water and ice cubes. Cut a shallow X in the bottom of each tomato and drop them into the boiling water, one at a time. In 25 seconds or so and transfer the tomatoes to the bowl of ice water. Peel each tomato, and use a paring knife to remove the core of each tomato. Fry chopped onion in olive oil until soft, then add the chopped tomatoes, garlic, bell pepper and some white wine. Once the mixture comes to the boil, turn down the heat and  let it simmer for about an hour or until most of the liquid is absorbed. Taste and adjust the seasoning.

Tomato confit has a deeper rich tomato favour. It takes a bit of patience to make but is really worth it. Preheat the oven to 270º F. Peel the tomatoes and remove the core as described above. Cover a roasting pan with a thin layer of olive oil and sprinkle it with some salt and chopped garlic. Let each tomato stand on its end, cored side down, on the roasting pan with space around them. Bake the tomatoes for 3 hours; basting every half hour or so.

Both tomato sauce and tomato confit  freeze well. Their rich favour is a good addition to sandwiches, pasta, pizza, paella as well as with boiled or fried eggs.

 

 

The Raw and the Cooked, MYTHOLOGIQUES is a new column on the culture of eating and cooking, with contributions by various authors. The column name is borrowed from the title of a book by Claude Levi-Strauss. It is spontaneous, a little amusing but serious at the same time.


STAY WITH ART. INDEXG B&B


(Breakfast area and small shop)

Located on the second floor of an art space, INDEXG Bed and Breakfast has 4 guest rooms, all with ensuite bathroom. Since 2008, INDEXG B&B have served curators, artists, art-admirers, collectors and professionals from different cities visiting and working in Toronto.

INDEXG B&B
50 Gladstone Ave, Toronto
416.535.6957
indexgbb.com



MONDAY ARTPOST
ISSN 1918-6991
Published on Mondays, with columns by Artists and Writers
Published since 2002, an Ocean and Pounds publication

mail@oceanpounds.com
mondayartpost.com

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