Is this where we come to recapture our youth?

A wonderful sound came streaming thru the neighborhood tonight. We had just finished a glass of red on the deck and Andrew began preparing dinner. The sun was setting later tonight, due to the benefit of Daily Saving Time occuring yesterday.

Our back screen door thwacked shut, echoing thru the wooded backyard into the peace of day that I most enjoy, as I stopped and perked my ears. "Was that...? Noooooooo." Silence. "Wait, there it is again!" I threw open the abused screen door to stroll out on to the deck to get a better listen. "Hark! I think me hears annnnn ICE CREAM TRUCK!"

The music danced among the newly budded trees as I desperately surveyed across the backyards to spot a hint of the traditional white truck. It's driving slowly but it's still in the 'hood. At the same instant, Andrew and I spied the very white truck driving thru our T-zone and down the street.

I thought it soooo cool that I beckoned Andrew to join me in stopping the truck for 'old time's sake.' We stood on our lawn for only a moment when he saw it parked in the nearby cul-de-sac. Woo-hoo! Let's go get ice cream!

There was only a small family of 3 claiming their prizes standing by the opened window of the truck. We approached the van nostalgically and asked, "Is this where we come to recapture our youth?"

Ahh, a fond memory -relived in my own neighborhood. We had to purchase two chocolate tacos (very new to me) and we promptly put them in the basement freezer to forget.

Creative Living as Luxe?

I am an artist. I believe we are all artists. I've been caught saying this before and have influenced other thinkers on this matter: No matter how one thinks of oneself, one is an artist. Even while doing dishes, the very act of doing the dishes is performance art -every act thereafter is just derivative of that act. Composing music, writing, illustrating, acting are just imitations of that act caught two-dimensionally.

So why is it after 40 years I've just confessed to myself that creating art was a luxury? I knew that year 40 would be a magical year. This year is the coming of age story of myself where I take direction with the knowledge I have experienced and acquired and put it to go use. Very good use.

I find myself frequently saying, "Thank God for Andrew." He was the one who has enabled me to focus and create art work worthy of other's adoration. As I played with paints, beads, and ink, we both found unique statement that begins a series worthy of reproduction.

I now believe creating art is not a luxury, but a mandate ordered to fulfill my promise to the world. I am liking this mandate.

What is a fate worse than death?

Having the Bush Administration decide when one lives and dies.

Today, I signed into law a bill that will allow federal courts to hear a claim by or on behalf of Terri Schiavo for violation of her rights relating to the withholding or withdrawal of food, fluids, or medical treatment necessary to sustain her life," Bush said in a statement.

Just another reason leaving the US is a good idea. Canada is too cold, although I never met a Canuk I didn't like. Perhaps Spain? Nah, then I'd really learn to hate the British -the Gibralter issue and all that. Italy? Nah, the highest appeals ruled that women wearing jeans can't be raped. Any place North of those two is just too damn cold.

My little icon to the right states that I'm in an imaginative mood. That may be, but I'm getting really very angry.

This is my public statement: Being of sound mind and body, I hereby ask anyone to pull the plug on my life support after a reasonable time of incapacitation. Allow me to define reasonable: If I am in a coma, allow 3 weeks, then pull feeding tubes and other man-made objects from my body. I cannot conceive of providing a fulfilling life to myself or to my husband if I have brain damage of any extent. I am an artist and if I cannot create, I am not living a productive life. I do not want battles over sustaining my life. Just pull the damn plugs.

Quote from The Incredibles

"Luck favors the prepared."
Edna, the designer to ElastiGirl

10 Things I Have Learned by Milton Glaser

Milton Glaser was a mentor of mine in college, although he didn't know it. Upon design class enrollment, we were to learn his name, study his philosophy, and emulate his passion. God help any of us if we could be so enlightened and talented.

Meanwhile, Professor Milton has created a collage of learned ideas influenced by artisans all over the world. Cultures include African groups to the Balinese whose approach to art is not a separate activity from daily life. I believe life is performance art, and if this is true, I'm almost always embarrassing myself onstage.

Here's a list of Milton's practice of design repackaged attractively from the past 50 years:

1 - You can only work for people that you like
2 - If you have a choice, never have a job
3 - Some people are toxic, avoid them
4 - Professionalism is not enough or The Good is the Enemy of the Great
5 - Less is not necessarily more
6 - Style is not to be trusted
7 - How you live changes your brain
8 - Doubt is better than certainty
9 - Solving the problem is more important that being right
10 - Tell the Truth

How tunes get stuck in your head

BBC NEWS | Health | How tunes get stuck in your head

Don't want that song swirling in your brain like an eddie? The key is to finish listening to the song before turning it off!

If you can't do this, we've come up with a couple of songs that will turn your brain station channel:

Karma Chameleon
Wake Me Up Before You Go Go

Do you have any to recommend?

Fake Passports Finally Returned

Fake Passports Are Returned
Posted February 28, 2005

CINCINNATI-As written in last week's Breaking News, posted on Feb. 21, the Austrian artist, Robert Jelinek, had his fake passports confiscated from his luggage at the Detroit Metropolitan Airport after a customs agent thought they may be harmful if imported. The Contemporary Arts Center reports that the U.S. Customs and Border Protection has confirmed that the items will be released and returned to the artist. These "passports" were supposed to be included in the exhibition "Incorporated: a recent (incomplete) history of infiltrations, actions and propositions utilizing contemporary art," under the group "Sabotage."

The exhibit is a group of six artist groups who have adopted pseudo-institutional fronts to engage in political and socio-economic activities. Other artist groups included "The Atlas Group," "Institute for Applied Autonomy," "Newsense Enterprises," "Temporary Services" and "The Yes Men."

6th Annual: Open That Bottle Night

Saturday, Feb. 26, 2005

OTBN was created in 1999 for a simple reason: All of us have that one bottle of wine that is so special to us that we plan to open it on an important occasion, but never do. On OTBN, as a world-wide community, we prepare a special meal, finally open that bottle, and celebrate the memories.

***
We found this article on the Wall Street Journal and thought it embodied a great amount of merit.

http://online.wsj.com/article/0,,SB110747617716745627-search,00.html?collection=wsjie%2F30day&vql_string=wines+with+a+past%3Cin%3E%28article%2Dbody%29

Quick notes for the evening: (add'l notes can be found in the link)
1. Stand the wine up
2. Both reds and whites are often better closer to cellar temperature (around 55 degrees).
3. With an old bottle, the cork may break easily.
4. Otherwise, do not decant.
5. Have a backup wine ready for your special meal, in case your old wine really has gone bad.
6. Serve dinner.
7. Talk about the person who gave you the wine, or the circumstances under which you received it. This makes the wine resonate in a very sweet and personal way.
8. Enjoy the wine for what it is, not what it might be or might once have been.
9. Save one last glass in the bottle.
10. After the dishes are done, drink up, and enjoy those very last moments of a special night.

WSJ.com asks that you drop them a note about your evening, although, we'd like to hear about it, too.

Chinese Horoscope for 1965

My MIL is hilarious. She's more pious than superstitious, but more often than not, she's humourous. Once in awhile, Andrew & I will find ourselves on a conference call with both of them, discussing work matters, etc. She'll continue with, "Well, I've been reading your horoscope."

"Who's?" we'll chime together.

It so happens, I found my Chinese horoscope 2005 forecast during Year of the Rooster.

For those born in '65:
Your lucky sector is the Southeast (142.5° - 157.5°) of the home provided it does not house unfavourable time energies. This year is the best for you to carve a niche for your career. You must be able to differentiate between good and bad friends. In order for you to show off your talents, you must have a strong determination. Be extra careful when dealing with documents and contracts. Your wealth luck is good and there will be gains in your investments. There will also be chances in striking the lottery.You will become a popular person this year and you will go on many dates. Do be faithful towards your love partner. "

Hmm... if I really believe that I didn't have options in my life and that I didn't control my fate, this looks pretty damn good. Let's see what happens with both the forecast and my determination combined. Stay tuned.

For your personal forecast, you can go here: http://www.algonet.se/~anki-p/year-of-the-rooster-2005.html

Status du jour

After pestering him about her condition, I learn that her health is steady but not necessarily on the rise. I encouraged him to at least send out a quick note to inform the rest of us -not immediately in the circle- because we just can't get the hourly updates. I just received a note yesterday that she now needs a tracheotomy to relieve the stress on the vocal cords. God, a trach...

New Zealand Unveils Stonehenge Replica

Celts, rejoice! A full-scale replica of Stonehenge has opened in New Zealand.

C|Net - Located roughly 90 minutes from the capital city of Wellington, Stonehenge Aotearoa is designed to educate the public about astronomy and the technical capabilities of the ancients, as well as draw tourists. It doesn't look like the present-day, crumbling 4,000-year-old stones in southern England. Rather, it tries to re-create how the structures may have appeared at the time of their ribbon cutting.

More than 1,000 hours of astronomical calculations and surveys went into the design of the structure, which took about a year to erect, according to the Phoenix Astronomical Society, which came up with the idea for the replica and built it.

Artist's 'fantasy passports' confiscated at airport

CINCINNATI, Ohio (AP) -- Fake passports created by an Austrian artist for a contemporary museum exhibit were confiscated at an airport after a customs agent thought they might be harmful if imported, government and museum officials said Tuesday.

"I think it says a lot about the condition of our world today, that everyone is understandably on the alert," said director Linda Shearer.

The items were supposed to be included in the museum's exhibit titled "State of Sabotage," which focuses on government or corporate power over the individual, Shearer said.

The items belonged to an art group headed by Vienna artist Robert Jelinek, and included what the government described as "fantasy passports," along with ink pads, rubber stamps and ink. They were taken from Jelinek's luggage February 9 in Detroit as he headed for Cincinnati.

You can read more of the ridiculous story here but also note, I believe art effectuates truth. Or is it the opposite?

Valentine's Day Treat

Both Andrew and I have our fortés, specially when it comes to the kitchen: he cooks, I eat. Simple. Luv that! However, I do enjoy concocting ingenious chocolate decadence every once in awhile.

My culinary alchemist and I shared an evening of pork tenderloin with wine reduction sauce, baby aspargras, sweet potatoe and a luscious bottle of Ravenswood Zinfandel; inspired by one of our new favorite Atlanta restaurants: Vine. Additionally, I made every exception to get my carcass into the kitchen to do something nice for my beloved and decided to create something totally new.

Manhattan's ice cream parlor, Serendipity 3, gave me impetus to attempt their Frozen Hot Chocolate. Realizing that the prep time was minimal and we'd have fun sharing a little chocolate tête-a-tête, I can see how this was 'the bomb' 50 years ago.

Frozen Hot Chocolate Recipe
Ingredients

6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream
Chocolate shavings

Directions

Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted.

Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

Enjoy with a spoon or a straw.

Our recommendations
We shopped at our local Wholefoods and picked up hazelnut milk chocolate, Ghirdelli's double-chocolate chip and dark chocolate bar. We also used only 2 cups of ice since all 3 cups taxed our blender.

Enjoy!

I just had to make my Valentine a card:

New York Chocolate Cafes

Hershey bars are for the weak - one needs to travel to NYC to get a taste at a local chocolate cafe! Each cafe has its own personality and at most cafes, chocolates from the display case are $1 to $3.50 apiece; desserts requiring a fork run $5 to $8. Hot chocolate so thick you'll need a spoon and a cold water chaser runs $3 to $7.

The Chocolate Bar, in the West Village
(48 Eighth Ave., near Jane Street).
Specialty: Chocolate tea. light, palate-clearing alternative to the thick hot chocolate.
Treats: creatively flavored -- rosehip chocolates and seriously spicy brownies.

Jacques Torres Chocolate Haven (350 Hudson St., near King).
Specialty: Chocolate is made from scratch, starting with the cocoa beans. Window show of candymakers in white gowns assembling goodies amid the mini-factory's gleaming silver tubes and vats. The spacious, light-filled, unpretentious cafe has a warm and welcoming staff. Cookies and other treats are also available.

Payard (1032 Lexington Ave. near 73rd Street).
Specialty: Masterpiece collection of chocolates named for painters. Picasso is dark chocolate flavored with Earl Gray; Van Gogh is chocolate with pistachio, and Chagall has pralines.



La Maison du Chocolat (1018 Madison Ave., near 78th Street).
Specialty: Togo, dark chocolate filled with mousse ($6), is a nice alternative to individual chocolates. There's another Maison at 30 Rockefeller Plaza if you're ice-skating or visiting the newly reopened Museum of Modern Art (53rd Street near Fifth Avenue).

SOHO Boutiques
Vosges Haut Chocolat(132 Spring St., near Greene).
Specialty: The unusual combinations, like white chocolate with olive oil and Kalamata olives, and "Budapest" -- dark chocolate with Hungarian paprika.

Lunettes et Chocolat (25 Prince St., near Mott).
Specialty: Eye candy. The store sells eyeglass frames -- $225 to $1,000 -- and MarieBelle chocolates -- two for $7. Chocolates here are miniature works of art, topped with colorful, edible geometric designs and silhouettes, all silkscreened on cocoa butter with natural food coloring. Wash them down with spicy hot chocolate, containing cinnamon, nutmeg and chipotle. (Another MarieBelle is located at 484 Broome St., near West Broadway.)

The Ritz-Carlton Battery Park (Two West Street, at the foot of Manhattan, near the Bowling Green subway station):
Specialty: Chocolate Bar. Fridays and Saturdays in February, at 7 p.m., 9 p.m. and 11 p.m., plus 8 p.m. and 10 p.m. on Feb. 14, Valentine's Day.

Finally, if you've got an extra 100 bucks to blow, go to FAOSwartz(58th Street and Fifth Avenue).
Specialty: Volcano. A chocolate-and-ice cream concoction, with candy boulders and chocolate caramel lava, serves four; kids get hardhats and shovels before digging in.

We've love to frequent Marie-Belle on Bloome. They've got thee best hot chocolate served up European style. We enjoy bringing it back as a gift to our kitty sitter.

Why Darker is Better

We don't have to avoid chocolate altogether on St. Valentine's Day.

My daily South Beach Diet Newsletter confirms that limiting the milk chocolate consumption and head straight to the dark. Why?

Darker is better and frankly, milk chocolate tends to contain quite a bit of sugar. Choosing the plain chocolate bars are often labeled with a percentage of cacao (50%, 70%, etc.) shows the higher the percentage, the more antioxidants it contains. One can find these at your local Wholefoods stores and other specialty spots.

Woo-hoo! We've just purchased a combination of sweet dark, milk chocolate hazelnut, and double chocolate for a special dessert I'm making for my honey tomorrow night. I won't reveal it until it's made, so hold tight and I'll disclose the recipe Tuesday.

Pheadrus de la Felidae Isle Poste

Year of the Rooster 2005
It has been my penchant to procrastinate in the most creative ways. I've just joined an artistamp group and have finally busted hump to combine both my calligraphic endeavors with layout. Aside from the fact that I've wanted to begin a series of Chinese New Year animals...

Here is my first official release from the Felidae Noir Press:


Additional components of this overachiever include:
*Contacting the director of this group to assign a personal AML#, mine happens to be #223.
*Personally create a fictitious 'Issuing Authority' and 'Issuing Country'. I am Countess Phaedrus de la Felidae Isle (Protectorate of Baccharoo) and my issuing authority is the Felidae Noir Poste.
*I will soon have my own authentic mail cancel stamp with my real zip code. Details forthcoming.

Optical Illusions

One would think I am ransacking the net for the strange and bizarre. However, it just seems to be my lifestyle to point these things out while others believe certain products and beliefs 'just exist without question.' It's a designer's creed to create and understand optical illusions in pursuit of the client's final product.

Here is the classic example of an optical illusion. Do you see a young woman or an old lady. Bonus point if you see both.



Now, I have to ask, do these cheese spreaders look like mice to you... or do they look like members of the KKK?

The reinforcment of this illusion is that the product is large and faded against the stark white background, while appearing to loom over the landscape like a cross on a landscape. Moreover, the contrived product with rounded arms seems like a friendly introduction for a KKK larve playground.

Swatch "Bunnysutra"

The makers of this particular Swatch want us to believe these bunnies are just actually snuggling together. Well, if that's what they call it these days...

Cask Wines

As aspiring oenophiles, we're reading good things about boxed, er, cask wines. "Cask" wines are the new name for "boxed" wines with the quality from the wine-in-a-bottle but at the fraction of the cost. We've begun to open our minds and our palates to vineyard and technology experimentation. With the evolution of plastic, it's amazing how they've been able to stave off the oxidation process for almost nine months; the boxed wines are now in the ring with the better of them.

We're delighted to report that one has definitely passed our taste: SE Australian BoxingRoo Shiraz.

It's dark purple with a creamy, berry nose. It's rich and soft with distinctive spicy berry and gentle currant flavors. It's about $18 for a 3-liter box, equivalent to 4 bottles. They've even got a measure on the side with the number of bottles displayed. One can't see how much remains since the box is, well, cardboard. I like it because it looks like software packaging.

As far as we know, there is only one place that sells it in Raleigh -but we're not revealing the location.

Georgian Wine

Okay, we bought this Georgian wine strictly because of the bottle. Asking a few questions, we learned it's a sweet red -which suits us perfectly. We haven't tried it yet, but I have scanned the tag attached. I'll take the photo later and we'll definitely post our reviews. I just need to learn more about it before I open the ceramic bottle -I get only one attempt at opening the bottle correctly.

What I've recently learned about the Kindzmarauli: Red, naturally semi-sweet wine, 100% Saperavi varietal, from the Kindzmarauli microzone of the Kvareli area in the Kakheti region, Republic of Georgia. It has a distinguishable varietal bouquet, intense aroma, harmonious and velvety flavor.