foul-mouthed (like i like 'em)

Brilliant redefining.

Alana Glazer
Abbi Jacobson
Issa Rae
Yvonne Orji
Jill Soloway
Melina Matsoukas
Jennifer Saunders
Joanna Lumley
Kathryn Hahn
Aurora Brown
Carolyn Taylor
Meredith MacNeill
Jennifer Whalen

To Look At The Sea Is To Become What One Is

The brilliant Etel Adnan.
To Look At The Sea Is To Become What One Is

Colette is closing in December.

...the best of, according to the NYTimes.

Heath Fogg Davis.

the physical and metaphysical of Sári Ember

She proposes imaginary scenarios where every object, every detail and every color scheme is studied, analyzed, and re-created with great care, in order to present a picture of shrouded solemnity and transcendence. She creates her own empirical system of symbology through repeated color and objects and forms.

Sári Ember

the wonderful Fana Fraser

among many things, FANA FRASER makes:

<< ...a space to listen deeply to the intricate bacchanal of the body. A space for curiosity, imagination and disruption. For DOUBT and compassion. Festering and shedding. For stillness. For rebirth and rooting, blooming. For macoing and straight talk. A space for wildness. For madness. For something, anything, nothing. >>

<< Doubt, as always, provoking perception. >>

see *.

+ again, Simone.
Almost a year later! Sorry for the long (long, too long) pause. More soon. xxo

...thinking of Simone de B, her commitment to learning and communication.

Today we blew a dozen eggs out and made dyes for them using onion skins (yellow), blueberries (blue) and beet (pink). (Purple cabbage for purple-blue and spinach+parsley for green didn't take).

happy spring!

beet casunsei

I made beet casunsei yesterday, from a recipe by Sara Jenkins. Y U M.

Pasta dough

• 1 1/2 cups unbleached, all purpose flour
• 2 medium eggs
• 1/4 cup water
• 2 tablespoons olive oil
• Salt

1. Mound the flour on a board and make a well in the center. Drop the eggs and the water into the well.
2. Using a fork, gently break up the eggs and start to incorporate the flour from around the inside of the well.
3. When the dough begins to thicken, use a bench scraper to lift and fold the dough over, incorporating more flour a little at a time until you have a dough that is easy to knead. By the time you’ve incorporated about half the flour, you should be able to change your technique, kneading the dough with your hands until it all comes together in a mass.
4. Continue kneading until you have a smooth, compact dough, rubbing the outside with the olive oil and kneading it in. If the dough seems too dry, dip your hands in water and knead again—this will add just a touch of moisture. On the other hand, if the dough seems too wet, add a sprinkle of flour and knead to combine.
5. Set the dough aside, covered in plastic wrap, for at least 15 minutes. At this point, you may also refrigerate the wrapped dough for up to 6 hours, being sure to bring it back to room temperature before rolling it again.

Filling, sauce, assembly

• 2 cups cooked, peeled, and diced red beet (about 1 large beet)
• 1 cup fresh ricotta
• 1/4 cup grated Parmigiano Reggiano
• 2 tablespoons chopped parsley
• 1 tablespoon chopped thyme
• Salt, to taste
• Semolina flour or fine cornmeal, for prepping the casunsei
• 1 egg, for assembling pasta
• 1 stick of butter
• 2 tablespoons poppy seeds

1. To make the filling: Purée the beets, ricotta, cheese, parsley, thyme, and salt (to taste) in a food processor or blender until combined.
2. To make the casunsei: Fill a pastry bag with the beet filling and sprinkle a sheet tray with a layer of semolina flour or fine cornmeal.
3. Beginning with half the pasta dough (and keeping the other half covered), roll out the dough on a lightly floured board to make a long rectangle, about 27 inches long and 4 inches wide.
4. Pipe dabs of filling, about a tablespoon each and 1/2-inch apart, in a regular line down the length of the sheet. Don’t put the dabs in the center of the sheet—rather, keep them towards the bottom so that you can fold the top half of the sheet over them. You should be able to get at least 18 dabs on the first sheet of pasta.
5. Break the egg into a small bowl and beat in about 1/4 cup of water, then brush this mixture along the edges and in between each of the dabs of filling.
6. Fold the top half over all the way along, pressing down with the side of your hand along the edges and in between each of the filling dabs to make a series of 18 ravioli, approximately 1 1/2 by 2 inches, each one filled with beet purée.
7. Use a round pasta cutter to stamp them out, making sure that each one is sealed well.
8. Carefully, pick up the ravioli and gently lay them, one by one, on the prepared tray. Do not allow them to touch overlap. If you’re not going to cook them right away, cover them with a dry kitchen towel.
9. Repeat with the remaining pasta dough.
10. To make the dish and sauce: Get a pot of pasta water on to boil—many people believe in salting the water when it comes to a boil but I always salt it ahead of time so I don’t forget.
11. Meanwhile, melt the butter in a pan on gentle heat and and add the poppy seeds to gently toast, being sure not to let the butter brown. Remove from heat.
12. When the water is boiling, tip the casunsei gently into the pot. The pasta should float when cooked.
13. Gently scoop them out with a slotted spoon as ready, draining as much water off them as you can.
14. Carefully lay them in the pan with the melted butter, letting the butter and poppy seeds coat the casunsei before placing them in a serving bowl or individual plates. Drizzle any remaining butter over them and eat immediately.

on the mountain in the rain.

more signs in the hood

Tale of Tales

Happy Birthday Mr. Dahl

I HAS RITTEN A BOOK AND IT IS SO EXCITING NOBODY CAN PUT IT DOWN. AS SOON AS YOU HAS RED THE FIRST LINE YOU IS SO HOOKED ON IT YOU CANNOT STOP UNTIL THE LAST PAGE. IN ALL THE CITIES PEEPLE IS WALKING IN THE STREETS BUMPING INTO EACH OTHER BECAUSE THEIR FACES IS BURIED IN MY BOOK AND DENTISTS IS READING IT AND TRYING TO FILL TEETHS AT THE SAME TIME BUT NOBODY MINDS BECAUSE THEY IS ALL READING IT TOO IN THE DENTIST’S CHAIR.

Ronald Dahl was born in Wales on September 13th, 1916.