this morning dawn. hours after I woke up

the first pieces I've done since my favorite class ended
and

my sculpture

This project has been looming over me for a while
today I finished it.
a monument for my cat

but one day I found a single hair of hers, which had woven it's way
into a scarf I was wearing.
and so i decided to also make a monument
to that single hair (above)
also, the Shroud of Turin

Cesária Évora
1941-2011

Cy Twombly's apartment in Rome
more

Anish Kapoor Svayambh (Royal Academy in London)

They cut me, separated me, I am going to cut
everything around me, absolutely everything-
I want the monopoly on cutting, the trees
at 342, all the cutters.
I am the tailor who cuts everything.
I cut the books, the stones, the wood, the trees.
I shut them up, I cut them short.
Passive has become active forever, cut arms and
legs, cut their effect, who is guilty?
Who carried out the slicing?
Curse on the cutter, death to the cutter, 30 years
later, 75 years later, always present.

L.B.

As a small child, Louise Bourgeois used to mold white bread into a figure of her father,
then slowly and deliberately cut off the arms and legs with a knife. She has called this
her "first sculptural solution." A lifetime later, while she enjoys her greatest artistic
recognition at the age of eighty-four, intense feelings rooted in her childhood in
France still come bubbling to the surface to take form in her work.

"Art is an exorcism," she says. "a tool for survival."




Louise/pigeon

writings
photo

the breakfast date

no privacy in the city

dark for a while

Jane B.

virge/sacussion


happy groceries
for:


HOT LIGHTENING


chunk of butter
a bunch of fingerling potatoes
a few pieces of bacon, cut up
1 tart apple, roughly chopped
1 pear, roughly chopped
2 sprigs fresh thyme,(at least) leaves picked
1 tbsp brown sugar

Preheat oven to 325
Melt the butter in a heavy-based pan over a medium heat.
Add the potatoes and bacon and turn over in the buttery juices.

Stir in the fruits, season with salt and pepper, and add the thyme and sugar to taste.
Add a small splash of water to stop the potatoes from catching.

Transfer the pan to the oven (or transfer into roasting dish) and roast for 30 minutes
or until everything is tender and browned. Add another splash of water if everything is
becoming too dry.