Sunday, December 30, 2012

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And Best Wishes to You re: The New & Upcoming Year.



9 Chickweed Lane Courtesy of Brooke McEldowney

Thursday, December 27, 2012

Rotoreleifs

 

Figure 1

Marcel Duchamp,
Rotoreleifs (1 of 12), 1935



Figure 2

Marcel Duchamp,
Rotoreleifs (1 of 12), 1935




Sunday, December 23, 2012

Wednesday, December 19, 2012

The Ramones (Or Methanes)

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Hat-Tip: The Dust Congress

Monday, December 17, 2012

Pumpkin Bean Chili


 
Pictured is cream cheese on the top. If you’re lactose intolerant, try Greek yogurt!

(*) 1 Medium Fresh Pumpkin (or 16 oz of canned pumpkin)

(*) Fresh Chili Pepper

(*) Beans (16 oz, canned or soaked dry beans) I  used black turtle beans because that is what I had, but you can use more traditional kidney beans or black beans.

(*) Beef, or Substitute Meat Product (8-16 oz)

(*) 1 Onion

(*) Mushrooms (8 oz)

(*) 2 Garlic Cloves

(*) Whole Peeled Tomatoes (16 oz)

(*) 1-2 cups of Water (depends on how chunky you want it)

(*) 2 Tablespoons Tomato Paste

(*) Olive Oil

(*) Nutmeg

(*) Oregano

(*) Basil

(*) Salt and Pepper to Taste


1. Seed, slice in half and roast the fresh pumpkin face down with olive oil for about an hour at 425 degrees or until the skin is easily pierced with a fork.

2. While the pumpkin is roasting, cut the onion, garlic, mushrooms and beef (if cubed). Combine all of them in a large pot with a tablespoon of olive oil cook for about 5 minutes or until mushrooms are fragrant and onions are clear. Stir throughout the cooking process.

3. Add liquid of drained tomatoes to the pot. Add diced tomatoes and fresh chili. Let it simmer for 10-15 minutes.

4. Add about 2 teaspoons of each seasoning and beans. Simmer for another 15 minutes.

5. When the pumpkin is fully roasted, take out of oven and scoop out the flesh. At the point you can either use a food processor and get it smooth or add scoops to the chili now and mash up a little once it simmers. It depends on how chunky you want it.

6. Once the pumpkin has simmered for 5 minutes, mash up the pumpkin if you haven’t yet and taste. Add salt and pepper to taste. Serve Hot!

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Via: The Pine Cone Gentleman (& accidentalcook1)

Friday, December 7, 2012

The Filth & The Fury

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This video contains content from BMG_Rights_Management, UMPG Publishing, Warner Chappell and EMI, one or more of whom have blocked it in your country on copyright grounds.

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Wednesday, December 5, 2012

Occupy Movement: Manifesto Article

Terms of release from the artist or collective to the custodian into whose care the work is received.

Believing it is a violation of the human spirit to treat either a person or a work of art as a commodity -- rather than offer our work as objects for sale, we will accept what we mutually agree to be fair compensation for our labor and time, and in return -- in appreciation for your material support, you are free to accept this work as a custodial trust in perpetuity. At such time as you may choose to pass this work on to others, you will accept no more in compensation that the value of your initial contribution to the artist or collective from which you received it. You understand that in receiving this work, you pledge agreement with the principles and terms of this statement, and to never treat it as an item for sale or use as an investment.


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Note: Above text was printed on a handout/flyer given out at a recent show (O.U.R Gallery/Studios) in Port Richmond, Philadelphia highlighting art made by Occupiers during their months-long Dilworth Plaza protest adjacent to City Hall.


Monday, December 3, 2012

December 2012: Thought For The New Month

"Action springs not from thought, but from a readiness for responsibility."

-- Dietrich Bonhoeffer