Archive for the ‘Uncategorized’ Category
Ready for seconds?
November 27, 2019What would Thanksgiving dinner look like at artist’s tables?
Mondrian
Seurat
Magritte
Picasso
Van Gogh
Pollack
Warhol
Dali
Christo
I hope yours is happy.
What is the frequency?
November 26, 2019
In the great tradition of Mole Day and Pi Day, November 23 was Fibonacci Day. Why? Because the date 11/23 represents the first numbers in the sequence identified by Leonardo Fibonacci, and Italian mathematician who was born in Pisa in 1170.
The Fibonacci Sequence starts with 1 plus 1 equals 2, and goes on with each number being the sum of the two numbers directly before it: 1 plus 2 equals 3; 2 plus 3 equals 5; 3 plus 5 equals 8, and so on.
One of the beauties of the Fibonacci sequence is that the series is evident all over the natural world. Petal arrangements in flowers, the ordering of leaves in plants, the shell of the nautilus, the DNA molecule and even hurricanes show patterns that correspond to the sequence. From time & date holidays
It is a sequence that has significance in science, mathematics and art. In art, especially, construction of compositions based on the Fibonacci Sequence are recognized as aesthetically pleasing.
Also in tattoos:
What is tattoo Tuesday about?
November 19, 2019
Tattoo artist Makkala Rose creates dramatic botanical designs on her clients’ skin, incorporating richly toned flower blossoms, unctuous fruits, and life-like animal portraits. One recent commission involved completely covering a client’s back with a chiaroscuro “painting” featuring three burning candles, reflective glass and crystals, piles of ripe fruit, and a hanging bat on an inky black background.
What am I noting today?
November 17, 2019
Today is National Baklava Day
Here is a recipe – for BACON baklava. I have not made this, but I keep meaning to.
1 cup chopped walnut pieces
1 pound plus 3 oz. bacon, chopped
3/4 cup packed light brown sugar
1/2 teaspoon red chile flakes
1 cup butter, melted, foam skimmed
1 pkg. frozen filo dough (1 lb., sheets about 13 in. by 17 in.), thawed
1 cup (12 oz.) orange marmalade, preferably thin-cut, such as Bonne Maman
1/4 cup orange-flavored liqueur, such as Cointreau
How to Make It
Preheat oven to 350°. Roast nuts on a rimmed baking sheet until dark golden brown, 8 to 10 minutes.
Cook bacon in a large frying pan over medium-high heat, stirring often, until crisp, 10 to 12 minutes. Transfer to paper towels and let cool. Set aside 1/4 cup.
Mix nuts, brown sugar, chile flakes, and larger amount of bacon in a medium bowl.
Use a pastry brush to lightly coat a 9- by 13-in. baking dish with some melted butter. Arrange a sheet of filo in dish, crinkling so it fits. Brush with about 1 tbsp. butter. Layer 2 more sheets the same way, pressing down lightly before brushing with butter. Sprinkle 2/3 cup bacon mixture over filo.
Repeat layers of 3 sheets of filo, butter, and bacon mixture until you use all the ingredients, ending with 4 sheets of filo. Brush any remaining butter over the top.
Using the tip of a paring knife, cut baklava lengthwise into 1-in.-wide rows. Cut off a corner. Working from there, cut baklava crosswise on the diagonal into 1-in. rows to make diamond-shaped pieces. As you work, hold down top layer of filo with your fingers on either side of knife.
Bake baklava until deep golden brown and flaky, about 45 minutes. In the last few minutes, heat marmalade, liqueur, and 1/4 cup water in a small saucepan, stirring, until mixture starts to boil. Pour hot mixture evenly over baklava and let cool completely. Cut into pieces and top with reserved bacon.
Make ahead: Up to 1 day, chilled airtight.
Gunsmoke and Knitting 
