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For The Love Of Art

This is an inaugural post to this sub-section of my blog, simply titled Art.  Simple though that word might be, it is, as we know defined by the eye of the beholder.  I have attempted to offer a brief description of the purpose of this blog, and I offer it here again:  A place dedicated to highlight and celebrate my love of art– especially my personal collections in various media ranging from lithographs and oils, to folk-art from around the world. Plus, news and information on lovers of art and those who create it.

Furthermore, I wish to share also Oscar Wilde’s preface to his book titled The Picture of Dorian Gray.  Wilde offers an interesting take on how he views art and what possibly comprises it; the approach of the viewer and creator of it; and the purpose of art itself.  An excerpt of this preface follows :

The artist is the creator of beautiful things. To reveal art and conceal the artist is art’s aim. The critic is he who can translate into another manner or a new material his impression of beautiful things.

 The moral life of man forms part of the subject-matter of the artist, but the morality of art consists in the perfect use of an imperfect medium. No artist desires to prove anything. Even things that are true can be proved. No artist has ethical sympathies. An ethical sympathy in an artist is an unpardonable mannerism of style. No artist is ever morbid. The artist can express everything. Thought and language are to the artist instruments of an art. Vice and virtue are to the artist materials for an art.

From the point of view of form, the type of all the arts is the art of the musician. From the point of view of feeling, the actor’s craft is the type. All art is at once surface and symbol. Those who go beneath the surface do so at their peril. Those who read the symbol do so at their peril.

It is the spectator, and not life, that art really mirrors. Diversity of opinion about a work of art shows that the work is new, complex, and vital. When critics disagree, the artist is in accord with himself.

We can forgive a man for making a useful thing as long as he does not admire it. The only excuse for making a useless thing is that one admires it intensely.

All art is quite useless. 

What-is-art

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007/365/01

Spring, you say?  Sure, it’s Spring.  But that doesn’t prevent the snow from coming!  Check out these spring flowers bursting in bloom alongside the snow-covered grass– which is also slowly turning green, as you can see.  Well, until Memorial Day (end of May), nothing surprises me– not even snow!

Photo04182011

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Chaat-Paapdi: Sleight Of Hand (My Hand, That Is!)

Yeah, so, unless you have an Indian restaurant next door that serves terrific Chaat-Paapdi, or unless you don’t mind driving 40 minutes every other day, and of course, shelling out $5 for each plate of Chaat-Paapdi, you’ll be in a bad way waiting for that next trip to get some.  Unless, of course, you can make it yourself.  And make it well, that is.

Well, here’s how you “make it well”:  You get the best quality ingredients, and toss them together in the right sequence, and serve it up with panache!  Panache, I said!  And what might those ingredients be?  Well, here goes:
  • Boil/Microwave your yellow potatoes and dice when cooled a bit
  • Get your bag of Paapdis out, and in a nice wide bowl break up the paapdis to make a good layer to build on
  • Second layer is the bhel-puri-style namkeen.  I use the most delectable homemade kind that my mother makes with puffed rice, sev, peanuts, and stuff
  • Third layer is the onion or two finely chopped
  • Open a can of the finest chickpeas or garbanzo beans, aka, chole and spread those out
  • Finally, lay on the diced potatoes
Now, you’re ready to starting “building” your individual servings.  This is how I do it:
  • Scoop out a few big spoonfuls of this awesome mixture into a lovely quarter-plate or salad-plate
  • Take a spoonful of the Imli Chutney and the Green Chili Chutney and spread out over this goodness
  • Next pour on the thinned out and salted yougurt, aka, curds
  • Garnish with the tastiest Haldiram’s Sev that is super crunchy and super spicy
Serve with panache!  Oh, and love too, if you like!  Hope the pictures tell even better the story of the recipe that I’ve offered up here.

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Rep. Jackson on job killing iPads

Ha haa haa!

Ipad2-cover-featured1

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The Byblos Burger: Not For The Fainthearted!

 

Byblosburger

Last week, I had the pleasure of going out to lunch with a colleague to a local favorite joint:  Byblos.  I’d been there before, so I knew what to expect:  menus that folded out like newspapers, fast and courteous service, and fare that focused on standard middle-eastern staples.  But this time, I wanted to try something more mainstream– and a house favorite, I was told:  the Byblos Burger.  As you can see, what it was, was an enormous double-patty burger with the works and a side of fries.  I polished off the fries without a worry, but the burger I had to deconstruct carefully, and had only the one patty and the top bun!  The rest I boxed for later!

My friend had the Mujaddera Wrap, a strictly vegetarian wrap made with red lentils, spinach and cheese (I’m forgetting what kind).  I was told that it was delicious, and I confirmed it myself by taking a small bite.

See for yourself some pictures taken of this little hole-in-the-wall campus restaurant.  If you’re ever in the neighborhood, you must pop in for lunch!