Published on Mondays, with columns by Artists and Writers. Published since 2002, an Ocean and Pounds publication
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From the Notebooks (2010-2020)
by Gary Michael Dault
From the Notebooks, 2010-2020.
Number 65: Saved Remnant, Rising or Falling (December 15, 2020)
The Photograph
coordinated by Kamelia Pezeshki
Somewhere in Ontario by Gordon Hawkins
Poem a Week
by Gary Michael Dault
NEW YEAR'S EVE
there aren't many
bells now
you scarcely ever
hear one
but I remember
chimes at midnight
rolling over
champagne
rolling over
accidental kisses
drifting beyond
auld lang syne
out over the garden
thirty years ago
the church
down the street
took away its bell
replacing it
with a cassette tape
and a loudspeaker
that never worked
New Year's is like a cloud
that goes by
nobody looks up
there's just passing
occasionally
something pulls at me
from the stars
December 20 - January 02, 2021
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ProTesT
by Cem Turgay
CHEEZ
by Fiona Smyth
View Current Issue
https://oceanpounds.com/blogs/doubledouble/1225-2020
A Distant Memory of Christmas, poem by Holly Lee / FILOFAX - Twelve postcards. by Lee Ka-sing
Greenwood
by Kai Chan
Travelling Palm Snapshots
by Tamara Chatterjee
India (December, 2016) – Often in difficult times; we seek moments of serendipity, we passively search for answers, we actively complicate matters. With the year's end upon us; I sit here trying to sum it up with an image, in a thought, in some sense of meaning...
A song starts to play; a moment of serenity washes over me, and like a flash Namchi comes to mind. I remember to just Breathe!
Caffeine Reveries
by Shelley Savor
Grilled Sardines
Some Trees
by Malgorzata Wolak Dault
Number 54
A few days ago, two friends of ours--John Kuti and Lynn A'Court-- sent us a link (see below) that transported us to the peace of the world's forests--a handsome gift!
By going to tree.fm ("Tune into forests from around the world"), you can visit (and listen to) places you're unlikely to get to anytime soon: forests in Estonia, Norway, China, Spain, Russia, Portugal, Romania and many more.
The visual lushness available on Tree.fm reminded me of the Polish forests I used to love walking in with my family. The photograph posted here is of the woods near the village of Raszowka, where my mother lives.
> https://www.tree.fm/forest/27
FAMILY TREE WHAKAPAPA
https://www.photoforum-nz.org/blog/2020/12/19/family-tree-whakapapa
elin o'Hara, Madeleine, Sarah and Susanne Slavick
Four sisters talk about trees.
As curators, painters, photographers and writers, all have incorporated images of trees in social, political and environmental conditions — trees that stand as refuge and livelihood, consumed and consuming, under assault and triumphant, as historical record and as harbinger of things to come. Family Tree Whakapapa offers perspectives both unsettling and soothing as nature increasingly reflects salient issues of our times.
Showing in Aotearoa New Zealand
Aratoi Wairarapa Museum of Art and History, Masterton
12 Dec 2020 - 14 Feb 2021
Wallace Arts Centre, Auckland
21 April - 13 June 2021
Essay by Katherine Guinness (Colorado)
https://www.photoforum-nz.org/s/Katherine-Guinness-essay.pdf
Poem by Rawiri Smith (Ngati Kahungunu ki Wairarapa)
https://www.photoforum-nz.org/s/Rawiri-Smith-poem.pdf
The four sisters’ presentations given at the talk are now available on the museum’s You Tube channel.
https://www.youtube.com/watch?v=hdt26aRdu98
The Raw and the Cooked, MYTHOLOGIQUES
(A column on the culture of eating and cooking)
Synosis
by Timothy Ng
Daliang County, Shunde District, Foshan City, Guangdong Province of China, has been renowned for the production of water buffalo dairy. Many classic dishes from this area employ this milk as its fat reaches from 7 to 10% (the regular whole milk has 3.5% fat), as its richness is much appreciated. The water buffalo milk could be purchased at St. Lawrence Market in Toronto, its milk fat is at 8%.
Talented chefs tried to invent dessert, savoury dish, and even a cheese with this special water buffalo milk, and one showcased his creativitity through the conception of Scrambled Milk.
How would one scramble milk? The end result would be a bowl of hot milk, still in liquid form. Clever thoughts of adding egg white and two kinds of starch to help the milk to congeal to a semi-solid form, a savory version of a softer and lighter form of French creme patisserie. However, diners may find the plain scrambled milk to be monotonous in flavour and texture, the classic structure of garniture is of a pair of ingredients with high umami (fresh water shrimp and sea crab), a pair of crunch (fried olive kernels and dried rice vermicelli), and a pair of charcuterie (dried ham and preserved duck liver). I see the dish as a juxtaposition of the symphony of the scrambled milk and the cacophony of the garniture. Here in Toronto, it is impossible to find olive kernels, even if found in Hong Kong, the cost is around CAN$100 per pound, and toasted pinenut is used instead. Duck confit could replace preserved duck liver, unless you may feel so inclined to make your own preserved duck liver, which I must congratulate you for the efforts for keeping the authenticity.
Ingredient:
Water Buffalo Milk 2 cups
Egg White, large 6
Cornstarch 8 tsps
Potato Starch 8 tsps
Salt 1 tsp
Lard or Clarified Butter 1 tbsp
Shrimp, shelled 1 oz (Rinse well, pat dry, then marinate with a pinch of salt and white pepper, and a dash of Shaoxing wine for 5 minutes. Blanch for a minute and a half, and pat dry.)
Crabmeat 1 oz
Dried Rice Vermicelli 1 oz (Break up the vermicelli into small pieces.)
Pinenut 1 oz
Smithfield Ham, chopped 1 oz
Duck Confit, diced 1 oz
Peanut Oil 1 cup
Procedure:
Lightly beat egg white until lossened, add water buffalo milk, cornstarch, potato starch and salt. Mix well, and set aside.
Set aside a teaspoonful chopped Smithfield ham as final garnish.
Heat peanut oil in a small sauce pan to 250F / 120C, add pinenut to fry till light golden. Drain on kitchen paper towel. High peanut oil to 350F / 180C, add a tablespoonful or two rice vermicelli. It will instantly puff up and remove almost immediately. Do not let it brown. Continue to fry until all vermicelli is done. Drain on kitchen paper towel. Once drained well, place the fried vermicelli on a serving bowl or platter.
Add shrimp, crabmeat, ham, duck confit to the water buffalo milk mixture.
Heat a wok over high heat until light smoke appears. Add a ladleful peanut oil, swirl around to coat the wok well, and drain the oil. Add lard or clarified butter and swirl till melted. Add the milk mixture to wok and slowly push the mixture from the bottom of wok as scrambling egg. Being slow and easy will do the job till the mixture forms.
Dish up to the bowl on top of the fried vermicelli, sprinkle the pinenut and the reserved ham. Serve immediately.
Bon appetit!
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
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INDEXG B&B
50 Gladstone Ave, Toronto
416.535.6957
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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
mail@mondayartpost.com
mondayartpost.com
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