Now showing at the Metropolitan Museum of Art : Important Photographers

georgia o keeffe

Alfred Stieglitz, American Photography, Edward-Steichen, Flatiron, Georgia O'Keeffe, Metropolitan Museum Of Art, Modern Art, New York, Paul Strand, Photography, Portraits, Slidefullscreen, Twentieth Century, Arts News

WHO: Alfred Stieglitz, Edward Steichen, and Paul Strand

WHAT: 'Stieglitz, Steichen, Strand'

WHEN: November 10, 2010 - April 10, 2011

WHERE: The Metropolitan Museum of Art

1000 Fifth Avenue

New York, NY USA

WHY:

Stieglitz, Steichen, Strand features three giants of 20th-century American photography whose stories are interwoven: Alfred Stieglitz, Edward Steichen, and Paul Strand. The groundbreaking work of these artists is revealed through a presentation of 115 photographs, drawn entirely from the Metropolitan Museum's collection. Among the highlights are: Alfred Stieglitz's famous portraits of Georgia O'Keeffe; Edward Steichen's large colored photographs of the Flatiron building; and Paul Strand's pioneering abstractions.

Fiber pot/ box

Approximately 1/2 activated carbon, then add pieces, cover with about 1.5 inches of carbon. The large piece (ginko leaf) is about 2.5 inches, all other pieces about 1.5 to 1.75 inches.  There is room for a couple more pieces...I just didn't have any more pieces prepped and well dried.

View of fiber box in kiln...ready for firing.  I fire with an open top.

January 16, 1966 On this day

A son was born....weighing 6 pounds 14 ounces and measuring 19.5 inches.  He would have been 45 today.  He died accidently in 1976.  He will always be remembered by those who knew and loved him dearly. Above is a graphic of flowers placed at the alter in his honer, St. Luke Methodist by his Dad and my former husband, Don Kleiber & Don's wonderful wife Helen, of Columbus, Ga.

Vintage black and white photography master Alfred Stieglitz

Alfred Stieglitz exhibition @ Seaport Museum NYC

Corsets

A male friend was recently lamenting the decline of real 1960's and earlier garter belts.  I was surprised to find that true corsets, with garters attached are still around.  I think I need one or two.

Snow days

Snow bound in Asheville.

Bronze Ginkos

These are made from a bronze clay I compounded.  The molds are made with Ginko Biloba leaves harvested on Wall St, in downtown Asheville.  In real life, they have a beautiful soft iridescent patina. (almost pastel).....not captured by the camera.

480 million year old rock

The curving lines in this rock indicate enormous pressure.

Geology of the Appalachians
Blue Ridge Mountains

Mos Way Sunrise: Live

Mos Way Sunrise: Live

Mos Way Sunrise: Love Like That

Mos Way Sunrise: Love Like That: "Thank you, @primalmarks... 'Even After all this time, The sun never says to the earth, 'You owe Me.' Look at what happens With a love like..."

Enough of the foolishness

Back to work......going into the woods today to find some interesting textures to make into molds.  There is a rock in the Botanical Gardens that has the look of being about a billion years old...I think the pattern will translate into bronze nicely.

Angel biscuits with sweet potato

You can embellish the basic recipe with any number of ingredients, from savory to sweet.  Cheese, jalapeno, onion, sweet potato, pumpkin, raisins, blueberries, etc.  I porked out from eating blueberry biscuits from Popeyes.  I used to take the St Charles streetcar to the edge of the French Quarter in New Orleans, back in the '80.  There was a Popeye's  as I boarded the streetcar, and every morning I had to have a blueberry biscuit.  Thankfully they stopped making them after I'd gained about 25 pounds on the delicious morsels.  BTW, Paul Prudhomme says Popeye's has the best fried chicken, but get it on Thursday when they change to fresh oil

INGREDIENTS:

2 1/2 cups all-purpose flour     preferably unbleached 2 tablespoons white sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup shortening

1/4 cup warm water (110 degrees F/45 degrees C) 1 (.25 ounce) package active dry yeast Add a pinch or two of sugar to "feed" the yeast and add to buttermilk when it's gotten very foamy. 3/4 cup warm buttermilk (105 to 115 degrees F)

DIRECTIONS:

1.	In a large bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside.
2.	Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well.
3.	Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to 3/4 inch thickness. Cut into 2-1/2 inch biscuits. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
4.	Bake at 400 degrees F (205 degrees C) for 15 minutes or until done.

My gumbo video

Click on the link to view

I made a fabulous gumbo using smoked turkey and the turkey carcass for the stock.  It's my best gumbo yet.   We had open house for friends and everyone raved...course that's all a cook wants.