1019-2020

Published on Mondays, with columns by Artist and Writer. Published since 2002, an Ocean and Pounds publication

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CHEEZ
by Fiona Smyth

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Caffeine Reveries
by Shelley Savor


There Was A Helper In The Park

 

 

 

Poem a Week
by Gary Michael Dault


Old Men Get Cold

old men get cold
their bodies cower
from the frost
in everything

they yearn for
the local warmth
of single flames
blankets candles
light bulbs
a toaster toasting

lessening coals
in braziers
breathing on
their charcoal hearts

they warm slowly
if at all
like a metal roof
when the winter sun
moves over it
length by length

old flesh heats
imperfectly
needs to be turned
rubbed and re-fired

but the bones,
resigned sedimentary
bones now
not igneous anymore,
try to stay cold

the spine
is a marble stalagmite
rising through
the winter body

 

 

Greenwood
by Kai Chan

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ProTesT
by Cem Turgay


 

STAY WITH ART. INDEXG B&B

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

 

DOUBLE DOUBLE

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https://oceanpounds.com/blogs/doubledouble/1016-2020

Vintage work by Lee Ka-sing: An album - Mak Siu-Tong and the Cantonese Rod Puppet (1976-1977)

 

 

Some Trees
by Malgorzata Wolak Dault

 

Number 44

Gary, who is fond of the poetry of the late George Oppen (1908-1984), brought me this--from a notice by critic High Kenner, written the year Oppen died.

"The things he sees," wrote Carl Rakosi [a poet-friend of Oppen's]
"feels like the gnarled bark of an oak tree. The tree is there, too. You can put your weight against it. It won't give,"

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Travelling Palm Snapshots
by Tamara Chatterjee

Canada (June, 2019) – On the last Sunday of June a yearly event miraculously appears just outside my front door. My favourite past-time is people watching from my front steps. It's a colourful celebratory feeling as we all unite to appreciate freedom and pride.

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From the Notebooks (2010-2020)
by Gary Michael Dault

From the Notebooks, 2010-2020.
Number 55: Lafcadio Hearn (January 12, 2012).

Writer Lafcadio Hearn sailed to Japan from New Orleans in April of 1890, beguiled in advance by a vision of "Fujiyama's white witchery," of a beatific Japan "with its magical trees and luminous atmosphere....and forty millions of the most lovable people in the universe."
--Christopher Benfrey, The Great Wave: Gilded Age Misfits, Japanese Eccentrics and the Opening of Old Japan (New York: Random House, 2003), p. 222.

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The Photograph
coordinated by Kamelia Pezeshki



The Crows at Your Table,
From the Series "Threshold"
by Maureen O'Connor

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

 

Malgorzata Wolak Dault's Mango-Blueberry Crisp

We have a large cookbook collection but I rarely follow a recipe closely. Mostly, I browse in the books as a source of inspiration. Lately, I have been enjoying The Vibrant Table by Anya Kassoff, with its beautifully and exuberantly photographed dishes by the author's daughter, Masha Davydova (see her blog, golubkakitchen.com.). This morning I was beguiled by Kassoff's Mango Lime Tartlet recipe. Which led me to want to make a mango dish myself (golden fruit for a cloudy morning).

So I made a Mango--blueberry crisp. Almost every cookbook has one fruit crisp or another in its dessert section, but I wanted to make an especially simple and basic one--hopefully with a delicate but direct flavour.

A mango, Queen of all the fruits, offers a radiant golden flesh (a feast for the eyes), a quite dreamy fragrance and a divinely light, buoyant sweetness. Such a crisp would of course be very good with other fruits in combination, but I like it with wild blueberries.

To make the Crisp: in a round glass baking dish, mix one ripe mango cubed, or two small Alphonso mangoes, with one cup and a half of blueberries (I used wild frozen blueberries) and two tablespoon of sugar. In a food processor, mix 2/3 cup of oats, 1/3 cup of almonds, 1/4 cup of brown sugar and 4 tbsp of crude organic coconut oil. Spread this mixture over the fruit and bake at 350C for 30 min. Serve with lots of vanilla-scented whipped cream and sliced mango.

 


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.

 

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

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