Friday, October 3, 2008

Yes it's true.

Rita sent us this postcard from Paris so when we returned
it would be some proof we were actually there. That's the way it looked.

Thursday, August 28, 2008

conjuring steel

The steel looks to be conjuring and that's good because the twain shall meet above with more
up and down it's arms-stay tuned.... This is odd stepping away from something only minuits ago I was bending in to place-the place your looking at!.?

Wednesday, August 27, 2008














I went to Moon Rise to make an adjustment to Moon Rise Quartz Migration. large boulders were added to and rearanged while the entrance was expanded and unified with more gravel. Beauitfull! So I needed to add a few more white quartz stones to work with the other changes. While there I photographed something I made over the past winter. Their called
Moon Rise Uppings Their all hanging from the rafters that over hang the breezeway between the frontdoor and the garage.
P.S. The spiral cone in the back ground hanging from the eave, is incence that burns "24/7".
It smells like all the religions in the world got thrown in to a caldron and boiled down by half. The good stuff rose to the surface and was scummed off,dryed and made in to this incence. There ya have it. It's just my sence of smell.

Saturday, August 23, 2008

Concrete complete


Now it's something else. The integrity of the two halve's is still de-intacted.
Quartz stones bubble up from the surface now and the holes drop through. The lightness of color will darken in time. The light ness is a result of a mix of 1/3 hydrated lime in the final mix ov concrete. Stay tuned for the next stage.....

Wednesday, August 13, 2008

Now all the structure is covered. The first coat of concrete receives a second and a third and maybe a fourth to get the surface where it needs to be. This is a new thing for me to do; showing you the various stages that go into a sculpture. I can imagine it will be good to know the history behind a set form. It too may be a surprise to see how many conscious decisions are attributed to an object that really has no direct reference to anything but it's viewers presents.
What a fresh beginning for you.


Often the internal structure of some of the forms I make are more interesting to people than what I want to ultimately see. So here is a look before it's covered. The brown lines are steel welded together as a framework to support the galvinized steel mesh that skins over the surface. This surface will have some pass through holes and some quartz will be cemented into some.

Saturday, July 26, 2008

Eggplant

I selected two shiny, firm, dark purple Italian eggplant that were 2" in diameter and about 6" long. I'm writing this because I'm very happy with my technique of cooking it as follows.

Lay out left to right two dinner plates and one small flat bottomed bowl all right next to one another. Let two seasoned cast iron fry pans come to a medium heat dry and with no oil in them while you're working on the eggplant In the bowl add 2 tbls.each of olive oil and water, add two eggs. Whip it up with a fork.
Slice the eggplant with out peeling into disks about 1/4" thick. Dragging the tines of a fork down the length of them adds a place of purchase for the knife to dig through the sometimes bouncy resistance.

On the plate just to the left of the bowl add 3/4 c. of fine corn meal and a 1/4 c. whole wheat or white flour and mix together and spread out. . Add more later if need be.

Dip the slices in the egg mixture and wipe off excess on the side of the bowl. Lay on the bed of corn flour. When the plate is covered turn each of them over and pat the flour into the eggplant until they are dry enough to transfer to the empty plate on your left. Keep stacking them on top of one another till their all breaded . Lay them in the dry pan fairly close together.

They will kind of bake on the pan and the oil in the egg mixture as well as the flour is enough to keep them from sticking. keep watching but about 10 min. a side.

You'll notice that there is no salt in this recipe. I personally like the eggplant to be addressed from the outside by any salt or sauce; it's subtle integrity formally introduced at the plate.