Wesley Pipes And Belladonna

KATIU MIA, THE EMPRESS OF PAPER

Born: 1900, China
Dead 1945

" With its wealth of paper mache and wrinkled hands, suddenly juts Empress seals , ink, brushes and paper , "said Mia Katiu his famous gallery owner husband Liu Li Shu.

Born in China, Yunnan Province, the collage artist Mia Katiu is often described as the most eccentric collage of the twentieth century! Always wearing a hat made of a paste of mulberry bark, as would have been a disciple of Confucius, a cardboard jacket and skirt in patchwork of paper of Armenia that left a sweet perfume in her wake, she had an odd habit for each paper glued to eat. Manner likely to say loud and clear, and put into practice!, His motto: "Art does not share, art is eaten, the art is alive! "An estimated one thousand kinds of papers she has used - and swallowed! It also earned him die of a bowel obstruction at the age of 45. Mad with despair, her husband Liu Shu Li n has never ceased since the destruction of all works his wife, sold up to buy those when she was still alive. You can not find here images collages Mia Katiu, gone forever, but one of his poems that her husband has kindly allowed to reproduce.



Papers minds

paper and vinyl sliding cold as ice Or
blotting sensitive to the slightest tear colored paper
elevated to ritual
paper handkerchief Paper consoling myself with the bible paper
Opaque paper , grainy, emery, chewed ...
filter paper my mood


Marbled Paper like a cake
tissue light on my palate
So sweet antidote to the abrasive paper
Corrugated paper treats like Bordeaux
Paper velvety sand, rough or gritty ...
recycled paper in my stomach


adhesive paper that sticks in my mind
Kraft who protects me from danger
paper coating that hides the wounds rubbed Paper
useful for chest colds
paper smooth, shiny, satin , felted ...
insulating paper in the world


Tissue paper or paper
crystal peel sometimes bleached or unbleached
Finished paper and wallpapering my body
transfer paper to make beautiful paper
woven, textured, crepe surfaced ...
toilet paper in my clothes

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Time

Ah lala, at this moment, I barely have time to cook, and when I take a little time on the job to please me in the kitchen, I'm sure not the time to make my meal a little note next post ...

Come on, just a little, it's my guilty pleasure of the moment, my little comfort to me at the end of an endless workday, pancakes fast, lightweight and economic (and still good, huh!) Size pancakes, without rest because I did not precisely time. You'll understand.

Hmm ... then I'll make super strong in terms of quantity ... So we have an egg and a cup of buckwheat flour, flour "normal" (T45, 65, 80 or 135), a little rum, a little oil, a pinch of salt and water.

Bah, and then mix everything until dough a little thicker than crepes.

Attention TIP! I discovered that this was the amount of water in the crepes that give them their stickiness to the pan. Too much water, and it will inevitably stick. Hence the consistency and size pancake (since I'm in a small frying pan).

That there is more than the cook, stack them by keeping them warm (eg a plate over a pan of boiling water), and to enjoy topped with your favorite treats. For me, it's homemade jam (for pancakes, strawberry jam), honey and brown sugar (from Belgium). One of each, each turn (sometimes I cheat, I eat more to the brown sugar in a row ...).


Bon ap '!

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tart vegetable patties

New culinary experience: the pie dough buckwheat.

I usually make my pie dough with a broken home (200 g of white flour, 100 g of butter), but 100 g of butter is a bit much (especially since I do not want to eat dairy products), and then anyway, even when I eat butter, I had never when I needed it. So with this pastry, no problem.

I made roughly three quarters of buckwheat and 1 / 4 of T65 flour. The taste of buckwheat was much too far, I'll do the next round.

I added three tablespoons of olive oil , a teaspoon of baking soda, salt, paprika and . And of course water. I formed a ball that I left in the refrigerator.

Meanwhile, I made my vegetables.
I diced the carrots a fennel and zucchini , that I cooked separately Steamers (barely 10 minutes each). At the same time, I made a return onion in a little olive oil, then I added a pepper, cut into very thin slices. I seasoned with a tablespoon of soy sauce and I brought back some bacon (I do not like it, but a friend had left us, we must eat them, I hate to throw).

Once my vegetables cooked, I brought them back into my pan with onion and chilli.

Then I spread my dough on a sheet of parchment paper, and I placed in a rectangular dish (not a very good performance, normal, there is no butter in the fridge that cools and stiffens the pulp). I have my pie shell studded with holes fork, I prepared my vegetables and I sprinkled parmesan . And in the oven for a quarter of an hour, the time to bake the dough.

was very good, except the excess of buckwheat. The taste is good but the smell is quite disgusting. In re

differently.

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My first vegetable patties! Despite slight problem of consistency, they were delicious.
I read as much revenue as possible on the subject, to make my cakes in my way. As usual, I do not give any indication of quantity, but just a way of doing things.

Cakes Cereals

Flakes Spelt Flakes Mixture
5
Small grain oatmeal

Soy milk Soy sauce


Small white onions a large carrot



Pepper Paprika

Mix oatmeal and soak them level with soy milk and water (I made about 1 / 4 - 3 / 4) for 15 to 30 minutes.

When the flakes have absorbed all the liquid, chop onions and grate the carrot and mix with flakes.

Add a dash of soy sauce, pepper, chilli pepper. Mix well to blend everything.

Heat the oil in a skillet. Take a little of the mixture between two spoons, place in pan and flatten into patties. Cook about 5 minutes per side (depending on thickness), until patties are golden brown.


I've accompanied by green salad, a raw tomato, beans of sprinkled with raw garlic.


Regarding consistency, in fact I did not know what would look like the preparation before cooking. I found my mixture a bit too soft, say I struggled to make meatballs and put them in the pan, but using the mixture between two spoons, it works very well, finally amalgamate cooking and all the pancakes are held very well once cooked. To rebuild and

rerefaire!

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grain Penne with Fennel and azuki

So, I must say, "Wow!" I
inspired this recipe, but I did not want to cheese (try eliminate dairy from my diet), or tomatoes to avoid a diplomatic incident with this gentleman.

So I decided to include azuki (my first time, it is moving), and make the recipe according to what I had in the fridge (which is often my engine, as many more economical to shop only in terms of revenue).

was also the first time I cooked fennel. So far, I always avoided it because I was afraid to taste the taste anise (I do not support anise). And then a friend had cooked us a few weeks, and I could realize that its aniseed taste is not delivered, and that this vegetable is very tasty.

Penne with Fennel and azuki

bulb fennel
Azuki (legume)
Penne Rigate

Onion Garlic Carrot


Pepper Soy sauce

Cook azuki according to the package directions. My package showed 40 to 60 minutes, but they were ready in just 30 minutes.

Mince the onion and diced carrots detail (all dice, for faster cooking). Sweat the onion in a little vegetable oil, when it is translucent, add carrots. Fry a little, and meanwhile prepare the fennel by cutting it into chunks that are added to the carrots and onions. Also add chopped garlic.

Moisten with a little vegetable broth or water. I still had the drippings of my lenses yesterday, I used it, it brings a touch of creaminess very significant. Moreover, I suggest you cook your lentils in a little more water than expected, adding onion, garlic, carrots and anything that can be used to give taste (celery etc. ...), and keep this juice when drain lentils. It may serve as a base for many sauces. Its appearance is not necessarily very appetizing (brown - black), but it's very good!

Cook vegetables, covered, until they have the consistency you like (for me, rather fluxes).

When azuki are ready or almost ready, cook the penne until al dente, it's much better, and taste, and health. As lentils, adzuki support very much left to be covered until the rest is cooked.

Pour a couple tablespoons of soy sauce into vegetable mixture, stir well and add the azuki previously drained. Sauté a few minutes, then pour the penne. You

previously detailed the pepper into thin pieces, which you pour over the pasta on your plate.

Serve hot, possibly supplemented with Parmesan.

I managed to save some in the fridge, I can not wait to Regout!

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ISMAR GANRHI THE PEACE Gluer


Born: 1939, Bangladesh
Died: -


released from school at age 8, Ismar Ganrhi initially followed his father's footsteps by becoming a snake charmer on the streets of Dhaka. At his death, he was able to resume studies archaeological science at the University of the capital, then, failing to find a job that can to comfortably support his family, enlisted in the Army as a specialist in the extraction of venom. In 1971, he was able to participate in the independence of his country, then known as the East Pakistan, alongside the forces of India. But weary of successive coups and dictatorship, he then went into exile with his family in India, before returning in 1991 when Bangladesh became a parliamentary democracy. He now lives in the mangrove forest Sundarbans, one of the largest forests in the world this type (140,000 ha), which lies on the delta of the Ganges, Brahmaputra and Meghna rivers Bay of Bengal. The site is known for its rich wildlife including 260 species of birds. Ismar
Ganrhi received the Nobel Prize of pax-bonding in 1995 for lifetime achievement.
"My collages are animal fables that depict all kinds of native animals - elephants, Bengal tigers, leopards, deer, pythons and cobras mainly Indian, but mongooses, jackals, parrots, vultures, crocodiles and marine - confronted with war and dictatorship. "
[Opening speech Ismar Ganrhi to surrender his Nobel Prize]


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