Of the Sea is Joy
Her middle name was Joy.
She was every drop of it and more.
Joy is not a treasure you can lose.
Unless you will not, you will be consoled.
Linger with me long as you may choose.
In music as in life no joy is cold.
Undo, then, the tight corset of your grief
So that you might enjoy the moment’s keening.
Give ear to music, eloquent though brief,
Restoring to the miracle its meaning.
Of all we think and feel and say and do,
So little, really, must be bound by time.
Still palpable, I’m here with all of you,
Musical as ever in this rhyme.
All I was, I am, and yet will be,
No less in love, although in memory.
From Joy Is Not a Treasure You Can Lose, Fugue in F Minor, by Dimitri Shostakovich
Digital Storyteller
For many years a documentary photographer, Pedro Meyers now works in a way that is very different from the traditional documentarian. Through digital photography, Meyers combines and alters images and openly challenges objections that the resutls might not be altogether truthful.
“It’s very important for people to realize that images are just a representation of reality,” Meyer observes. “I’m not suggesting that a photograph cannot be trustworthy. But it isn’t trustworthy merely because its a picture. It’s trustworthy because somebody we trust made it. We don’t trust words because its words, but we trust pictures because its pictures. That’s crazy. It takes away our responsibility to investigate the truth of ourselves, to approach images with care and with caution.”
Meyer maintains a virtual gallery and a lively discussion place on the internet. “I have heard so many arguments about the intrinsic advantage of the “real” gallery space over the internet variant,” he writes, “…the sensorial nature that is being allegedly lost. I wonder when was the last time that anyone was allowed to “touch”…pictures in a traditional gallery or museum. Why all this nostalgia about touching…Everything we are taught to do with pictures is about “not touching”. Do not touch the negative, the slides, the prints. Today the image is as much under “glass” (a monitor) as when the thing hung framed on the wall. However, there is one very important advantage about the digital image when seen on screen: its backlit. The actual tonal range that a photograph can offer when viewed on the computer screen is larger than when the same image is printed on paper.”
~ Pedro Meyer
Today, Meyer refers to his work as either “B.C.” (before computers) or “A.D.” (after digital).
Visit Pedro Meyer’s website, zonezero.com
Reading from Setting Up a Digital Darkroom
Constructing Scenery
Look what Gilding has been dreaming of for the accompanying backgrounds in her FanPhIn assignment. Now these are not images taken from her series, rather they are images from which she is divining inspiration. So, lets see…
A Couture Garden:
And that is just a beginning. How about this for Lady Angelica’s bedroom in England. Remember, tis’ just a bit of divining inspiration for couture-ing things up.
Lady Angelica’s England Bedroom:
And for her Bedroom in Italy:
All of this may seem as but a bit of randomness, but trust this, that it all makes sense in Gilding’s head. That’s probably more scary than reassuring. Well then sleep well this night knowing that Gilding’s weapon of choice is only her camera and that only those modeling for her will be harmed.
FanPhIn: A Proposal
Gilding has begun to prepare her proposal for her Fantasy Storybook Photographic Interpretation (so now dubbed FanPhIn because that is, quite frankly, a shitload to type each and every time).
Just a short recap on what FanPhIn actually is. It is a photographic interpretation of a chosen Fairy Tale. It doesn’t necessarily have to be a literal translation of the Fairy Tale, although it can be if so desired. The photographs can be accompanied by the text of the Fairy Tale or they may stand alone, but in either case the photographs must be able to translate to its audience the “tale” that it is depicting in whatever interpretation the artist has chosen to tell. Furthermore, the artist has liberties to interpret the Fairy Tale in whatever manner they choose, but remember, the viewing audience has to be able to preceive that the series is an interpretation of a Fairy Tale, so some truth must remain to the original Fairy Tale itself. For example, if the story Cinderella were to be chosen, the artist may interpret not the verbage of the Fairy Tale as is published, but perhaps what happens to Cinderella after the honeymoon is over–like perhaps Prince Charming is actually Prince Plays-a-lot-with-people’s-pussy, to quote Naughty by Nature. Gilding chose a bit of play on words and chose to interpret literally a “fairy tale”–as in a tale about fairies. HeeHee, get it. Yeah, yeah…it was funny, damnit. Laugh! So, Lady Cottington’s Pressed Fairies Book it is.
And so, now begins the process of preparing a proposal to accompany this assignment. This is but the beginning of the proposal, not yet the meat and potatoes of the execution of this undertaking, but Gilding is first and foremost a writer and so what kind of writer would she be if this literary coloring were not to seep into the pores of all of her artistic endeavors. Besides, meat and potatoes is so less interesting to devour when not peppered by seasonings.
Pressed is a photographic portrayal of the life, mischief, wonder, and torment of Lady Angelica Cottington and her tormentors-slash-smooshed captives–fairies. From the first ever published replications of Lady Angelica’s journal, the photographs of this series will show all the true tiny details left out of Angelica’s entries–for one is hardly ever consciously aware of their inner and all too guilty delight at being devious. But the body never lies.
Have no doubt that Angelica is indeed the Victim here. Well, at least when one is given to comparison of the tormenting mischief havocked by these trixieing little fairies. For to read Angelica’s account, we learn how the fairies entered her life; how they led her on a merry dance; and how the fairies prevented her from every marrying. Feel sorry for these emphatic and ethereal creatures smooshed between the pages of her book? I should hardly think, not! But to look in upon Angelica and these creatures of magic and sometimes mayhem, perhaps we shall see that Angelica and the fairies are, in fact, more kindred than originally perceived.
Details on the technical schematics of this photographic undertaking to come…
Divining Inspiration
So, Gilding thinks she has narrowed down her fantastical inspiration overload down to the Fairy Tale of my dreams and an alternate that I can live with quite happily. Drumroll please…and the two Fairy Tales are…Lady Cottington’s Pressed Fairies Book” and East of the Sun West of the Moon.”
Ok, perhaps “Lady Cottington’s” isn’t a Fairy Tale in the traditional sense, but Gilding is taking artistic interpretive liberty and creating a play on words–this will be an interpretive not of a ‘fairy tale’ but of a ‘fairy’s tale’. Aahaah…you like that don’t you.
Gilding’s vision is not a retaking of the little Angelica Cottington’s photograph, Oh No! Gilding wants to photograph those moments that drove fairy to smooshy goodness between the pages of little Angelica’s pages and the growth of a girl who never really grew up. Let the hilarity ensue.
Furthermore, Gilding has visions of magazine photographer for haute couture extraordinare Annie Leibovitz dancing in her head. Oooh, Gilding does see a match made in heaven for this style and this little girl and her fairies, don’t you. If not, get over it. Its Gilding’s Fairy Tale interpretation (sticks tongue out petulantly). But Gilding knows that won’t be a problem because if you have subjected yourself to her psychosis by reading this blog then you must be just as psychotic and envisioning Gilding’s vision in full graphic detail even as you read.
Anyhoo, that is all I shall say about this Fairy Tale interpretation for now. Don’t want to give too much away just yet. You know, loose lips and all that.
But what of Gilding’s alternative Fairy Tale? Well what could be more fitting for an alternative fairy tale than one with an alternative ending.
Gilding was quite fine with “East of the Sun West of the Moon”, all up until she rolls over and finds not to her horror–and much to Gilding’s dismay–a troll but instead a handsome prince.And the tale just went downhill from there. Gilding so would have preferred there be mroe dramatic irony, like what if she didn’t see the prince’s face but thanks to her fear and vanity the bit of him that she did see made her beleive she saw a troll and she ran from the castle screaming. And that is exactly the the ending she is going to give her photographic interpretation, complete with all the irony the princess’s vanity is deserving of.Gilding has this shot–actually it will be the final two shots–planned out in every detail from color to lighting to camera angles. But this shall have to be revealed later. Let us just say, the irony is hilarious.
Fantastical Inspiration Overload
Gilding has found her head up in the clouds as of these past few days. Blame it all on the Fairy Tales. Gilding is on assignment to take a Fairy Tale and turn it into a photographic interpretation. It doesn’t have to be a literal translation necessarily, and in fact it could be an interpretation of what happens after the Fairy Tale ends. Unfortunately, Gilding is not at a lack of inspiration, rather she’s in inspiration overload.
Oh, how to narrow down onto one Fairy Tale! So much is to be considered. This is quite an undertaking–well, to this project to the perfection of her vision that Gilding is so obsessive complusive to do. How to find the location, the models, the costumes?!?! But first and foremost, how to find the Fairy Tale!?!?
Photograph by the enviably talented Annie Leibovitz from her Vogue December 2003 spread
Swinging from the Valentine Chandelier
Now how’s that for a Valentine’s present. “Miss Haze” is the chandelier creation of designer Ron Arad for Swarovski. The custom LED Lighting deigned by Moritz Waldemeyer.
Link: Moritz Waldemeyer
Molten, Baby
For that most romantic of holidays, turn to France–and Williams-Sonoma–for inspiration to create this dinner menu. Begin with Onion Soup Gratinée, topped with a golden brown crust of croutons and melted cheese. Next, an Green Herb Salad with Champagne Vinaigrette. For the main course, serve steaks drizzled with a classic shallot-red wine sauce, known in France as marchand de vin, and pour a velvety Bordeaux wine. End your meal on a sweet note with warm Molten Chocolate Cakes guaranteed to win your valentine’s heart.
Ingredients:
8 oz. bittersweet chocolate, finely chopped
4 Tbs. (1/2 stick) unsalted butter, cut into pieces
1 tsp. vanilla extract
Pinch of salt
4 egg yolks
6 Tbs. sugar
2 Tbs. Dutch process cocoa powder, sifted
1 tsp. finely grated orange zest (optional)
3 egg whites, at room temperature
Crème anglaise for serving (see related recipe
at left) (optional)
Directions:
Preheat an oven to 400°F. Lightly butter six 3/4-cup ramekins and dust with cocoa powder. Set the ramekins on a small baking sheet.
In the top pan of a double boiler, combine the chocolate and butter. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate and butter, then whisk until the mixture is glossy and smooth. Remove from the heat and stir in the vanilla and salt. Set aside to cool slightly.
In a large bowl, using an electric mixer, beat the egg yolks, 3 Tbs. of the sugar, the cocoa powder and the orange zest on medium-high speed until thick. Spoon the chocolate mixture into the yolk mixture and beat until well blended. The mixture will be very thick.
In a bowl, using clean beaters, beat the egg whites on medium-high speed until they are very foamy and thick. Sprinkle in the remaining 3 Tbs. sugar and increase the speed to high. Continue beating until firm, glossy peaks form. Spoon half of the beaten whites onto the chocolate mixture and whisk in until just blended. Add the remaining whites and stir gently until just blended. Spoon into the prepared ramekins, dividing evenly.
Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look very wet. Remove from the oven and serve immediately in the ramekins. Or run the tip of a small knife around the inside of each ramekin to loosen the cake, then invert the cakes onto individual plates. Serve with a drizzle of crème anglaise. Serves 6.
Variation:If you would like your molten chocolate cakes to have crunchy bottoms and sides, dust the buttered ramekins with superfine sugar instead of with cocoa powder.
Link: Williams-Sonoma
The Marquis’ Lasting Impression on Female Empowerment
These stiletto’s are quite literally a work of art and a worthy title of The Latest Invention of the Marquis de Sade.
The creation of senior art student at Carnegie Mellon University, Emily Berezin’s 5″ stiletto heels are made entirely from metal, fabricated by hand, with a cast heel. The straps, which open and close on hinges, lock onto the feet. Berezin’s inspiration is that age old idea that “pain is beauty, beauty is pain,” and a consideration of popluar ideas regarding beauty. ” I’m honestly amazed at women who choose to wear stiletto heels on a regular basis. One must “learn” how to walk in such heels, and it remains difficult and uncomfortable…This pair of shoes acts as a pair of handcuffs, binding the wearer, although it is unclear who will hold the keys.”
Berezin is also interested in the use of high heels as a sort of armor for women, providing the interesting perspective example of the businesswoman who don’s the stiletto of imminent death to provide herself with additional height, a sexualized stance and gait, and a feeling of power of men.
Link: Emily Berezin–flickr
Spanish Fly in the Blood
The Spanish Fly. An emerald-green beetle and secreter of a poisonous chemical compound called cantharidin.
The cantharides excreted in the urine irritate the urethral passages, causing inflammation in the genitals and subsequent priapism. For this reason, Spanish fly has been given to humans for purposes of seduction. It is dangerous since the amount required is minuscule and the difference between the effective dose and the harmful dose is quite narrow.
It is also one of the world’s most well-known aphrodisiacs. In Roman times, Livia, the scheming wife of Augustus Caesar, would slip it into food hoping to inspire her guests to some indiscretion with which she could later blackmail them. In 1572, the famous French surgeon Ambroise Paré wrote an account of a man suffering from “the most frightful satyriasis (i.e. hypersexuality)” after having taken a potion composed of nettles and cantharides. In the 1670s, Spanish fly was mixed with dried moles and bat’s blood for a love charm made by the black magician La Voisin. It was slipped into the food of Louis XIV to secure the king’s lust for Madame de Montespan. In the 18th century cantharides became fashionable, known as pastilles Richelieu in France. Marquis de Sade is claimed to have given aniseed-flavored pastilles that were laced with Spanish fly to prostitutes at an orgy in 1772. He was sentenced to death for poisoning and sodomy, but later reprieved on appeal.
Link: Spanish Fly–Wikipedia
Bifteck Marchand de Vin and a Velvety Bordeaux
For that most romantic of holidays, turn to France–and Williams-Sonoma–for inspiration to create this dinner menu. Begin with Onion Soup Gratinée, topped with a golden brown crust of croutons and melted cheese. Next, an Green Herb Salad with Champagne Vinaigrette. For the main course, serve steaks drizzled with a classic shallot-red wine sauce, known in France as marchand de vin, and pour a velvety Bordeaux wine.
Ingredients:
2 rib steaks, each 1/2 to 3/4 inch thick
1/2 tsp. salt
1 tsp. freshly ground pepper
2 tsp. minced fresh thyme
2 Tbs. unsalted butter
1/4 cup minced shallots
1/3 to 1/2 cup dry red wine
Fresh flat-leaf parsley for garnish
Directions:
Trim the steaks of excess fat. Pat them dry and sprinkle with the salt, pepper and thyme, pressing the seasonings into both sides.
Heat a heavy nonstick fry pan over medium-high heat. Add 1 Tbs. of the butter. When it has melted and is near sizzling, put the steaks in the pan and sear them, turning once, for 3 to 4 minutes per side for medium-rare; the timing will depend upon the thickness of the steaks and the desired amount of doneness. Keep the heat high, but do not let the fat burn. Test for doneness by cutting into one of the steaks. When they are ready, transfer them to a warmed platter and cover loosely with aluminum foil while you prepare the sauce.
Pour off all but 1 Tbs. of the pan juices. Set the pan over medium heat and add the shallots. Sauté until translucent, 2 to 3 minutes. Add the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Cook until the wine is reduced by half and the mixture has thickened, 2 to 3 minutes. Stir in the remaining 1 Tbs. butter.
Pour the hot sauce over the steaks, garnish with the parsley and serve immediately. Serves 2.
Link: Williams-Sonoma
The Gilded Lily (a novel)
“In some ways a title that’s horribly derivative of other, earlier, Olympia works, involving determined actresses (like James Sherwood’s “Stradella”), Satanic black masses (as Baron’s “Play This Love With Me” did), and even a Greek-mythology-evoking intro (well after Trocchi’s classic “Desire and Helen” floated past similar ground). However, The Gilded Lily is extremely well-written. This work gives a credible and quite vivid account of Lily, the girl with Spanish Fly in her veins, her lesbian friend Janet, directors, producers, night club owners, young boys, and, sadly, the cops at the end.”
Google Book Review
Written by Harry Street and published in 2005, Gilding has put this book on her next to read list. Seriously, with content keywords like these, who could resist.
Link: Google Book Search
Chúc Mừng Năm Mới
Gilding has been hard at work this Tết. Much of her Mr. Gilding’s family lives in other parts of the country so we post-pone our Tết celebrations till the weekend when everyone can come together and celebrate. Thankfully this gives Gilding a little time to prepare for the big event, and have no doubt that this event (and every event for that matter) is a big affair. But such is the way when you have enough immediate family to run your own three-ring circus.
This year Gilding made a New Year’s arrangement for her Mother-in-Law.
Particularly un-conventional, Gilding decided to make her own “envelopes” for lì xì. Aren’t they precious!
Fortune cookies make the best, most stylish clichés.
Herb, Champagne, and Thyme…all a girl really needs
For that most romantic of holidays, turn to France–and Williams-Sonoma–for inspiration to create this dinner menu. Begin with Onion Soup Gratinée, topped with a golden brown crust of croutons and melted cheese. Next, this Green Herb Salad with Champagne Vinaigrette
In many Mediterranean countries, fresh herbs are used as primary salad ingredients for their complex flavor and refreshing taste they bring to a salad. Parsley, cilantro, chervil, arugula and mint are commonly used this way. Fresh oregano and thyme might be added in smaller quantities.
Ingredients:
1/4 cup extra-virgin olive oil
1 Tbs. minced shallot
2 Tbs. Champagne vinegar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 large head butter lettuce, leaves separated
and torn into bite-size pieces
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh chervil sprigs
Directions:
In the bottom of a salad bowl, combine the olive oil and shallot. Add the vinegar, salt and pepper and mix well with a fork. Top with the lettuce, parsley, cilantro and chervil. When ready to serve, toss well. Mound the salad in individual bowls or on plates. Serves 4.
Variation: To enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork. Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.
Link: Williams-Sonoma
Golden Gratiné
For that most romantic of holidays, turn to France–and Williams-Sonoma–for inspiration to create this dinner menu. Begin with this Onion Soup Gratinée, topped with a golden brown crust of croutons and melted cheese.
Ingredients:
2 Tbs. unsalted butter
4 yellow onions, thinly sliced
2 garlic cloves, chopped
4 fresh thyme sprigs
1 bay leaf
2 Tbs. all-purpose flour
1/4 cup dry white wine
1/4 cup port
8 cups chicken stock
Salt and freshly ground pepper, to taste
1-lb. loaf country-style white bread
1/2 lb. grated Gruyère cheese
Directions:
In a large soup pot over medium heat, melt the butter. When the foaming subsides, add the onions, garlic, thyme and bay leaf and sauté, stirring occasionally, until the onions are tender and golden, about 20 minutes.
Add the flour and cook, stirring constantly, for 2 minutes. Add the white wine and port, bring to a simmer, stirring occasionally, and cook for 5 minutes. Add the stock, return to a simmer and cook for 30 minutes. Season with salt and pepper.
Position a rack in the upper third of an oven and preheat to 400°F.
Cut the bread into 1-inch-thick slices, arrange on a baking sheet and bake until golden, 12 to 15 minutes.
Remove the bay leaf from the soup and ladle the soup into 6 ovenproof soup bowls or crocks, filling them to within 1 inch of the rim. Trim the croutons as needed to fit inside the bowls, then top each portion with 2 croutons and sprinkle generously with cheese. Place the bowls on a baking sheet and bake until the crust is golden brown and crispy, 12 to 15 minutes. Serve immediately. Serves 6.
Pastis, New York City.
Link: Williams-Sonoma
