July 4th

Getting older, one can become more cynical, more realistic, more idealistic, more involved, more aloof.  Time is ticking away.  At the same time, one gets a better sense of perspective and history because there is a definite pattern of repetition in life.  Personal history is one long narrative.  Family history blends in with local and national history, which in turn leads to world history.  Someday we may have a sense of a history across the cosmos, as in, hey, my parents colonized Mars in 2892!

I am not too happy with the increasing political polarization in today’s politics, nor the corruption, nor the increasing gap between the haves and have-nots.  I dislike the wars we are fighting.  I dislike the search for a scapegoat, namely the illegal immigrant, and laws being drafted making it okay to target certain populations.  On the other hand, I can say what I think, live in a country which is peaceable in many ways and is politically stable, and am not forced to conform to a state idea of what is acceptable religion and what is not.

Days which celebrate a country’s history need to be days of reflection of its people – for the country’s ideals and visions, as well as a concern for what is best for all in the country, not just a few.  Internationally, we try to make things work, just as we do on a local level, or within our families.

Is the U.S.A. perfect?  Hardly.  Neither is the rest of the world.  Countries around the world are filled with humans who have history, loyalty, aesthetics, political ideas, conflict, needs, morals, religion.  National holidays, such as July 4th, celebrate our own uniqueness, but need to also be filled with an appreciation for the rest of the world, and our part and place in it.  We are not the only ones on the planet.  We need to share, and do it responsibly.

Yes, this is rather giddy-eyed idealism, but I prefer to look at life this way.  Granted, I am not starving, I am not unemployed, nor am I living in a country which is in the throes of revolution or isolated and surrounded by enemies.  I have the luxury of such thoughts and such hopes because I am not concerned about my next meal or if I will be attacked on the way to the well.  I am fortunate, more so than many in my own country or elsewhere in the world.

What, then, is my responsibility as a citizen, as a human, as a member of the planet?

Doing Lines

The visual is a primary part of our lives.  Eyesight, unless you have a serious problem, is taken for granted.  However, looking and seeing may be two very different things.

When we look, it is an objective experience.  Our eyes take in, the nerves process, our bodies and minds react.  Maybe we duck.  Maybe we recognize.  Looking, to me, is a function of existence, and probably an essential function evolved for safety and protection.

To see is a subjective experience.  Seeing is taking the act of looking to a deeper level.  This is where we may interpret a facial expression.  We may delve deeper into an object, moving in close to gaze on minute detail, or move back to take in a wider vantage point.  Whatever we do to see, we do to experience on a personal level, from whatever motivates us to go beyond the cursory glance.

For myself, it is the simpler things I find most attractive.  While I enjoy and admire an artist’s ability to capture detail, to create reality in painting, I find myself drawn to an impression of something, a piece of something, When I paint or draw, I might work to capture an object, but I am not interested in infinitesimal detail but the spirit or energy of something.  There is beauty in a solid object, a single stone, the curve of a tree branch, or the metallic grill of a car.  A blurred facial expression captures the essence of our mortality.  This part becomes greater than the whole and is representative of the whole – the shape, the form, the gestalt.

For the past several months, I have moved away from painting and into photography.  At times, I find photography a rather cold process, simply because of the lack of a brush, and the follow-up with software.  The sense of involvement is far less personal, and the frustration with sitting at a desk and playing with a computer does not make me feel artistic or creative.  But, somewhere, a break-through has occurred, and I realized, when reviewing a lot of my photos, that the ones I enjoyed the most – looking at as well as creating – are the ones with a strong sense of line and shape, which in turn lead to a sense of movement or calm or a glimpse into another world.

I find that my photography is influenced by my study of sumi-e where the essential of something is far more important than the actual object.  I also enjoy strong, graphical compositions, which can be seen in my favorite photos, and in some of my paintings.  Dynamic lines and shapes are visually exciting and interesting as they lead your eye.  Lines and shapes can also draw the viewer inward, into the heart of the artist.

In a gallery, whether physical or virtual, the first thing we do is look.  Something suddenly attracts us, we hone in, and then begin to see.  All this is subjective.  A critic, though, will step back and look more objectively, and contemplate skill, rendering, compositional elements, contrast, detail, color, and so on.  An artist must also do the same of his or her own work.  The purpose of this is to learn from what we have done, and this becomes an impetus to continue, to learn more, to move in this or that direction.  Critiquing one’s own work, and that of others, is an intellectual enterprise, while also being a subjective experience which leads to a complex of new emotions, thoughts, perspectives, and whatever else lies within.  It is also another level of the artistic experience which works in strange and wonderful ways on creativity, vision, and expression.

Artists work to create expressions of an event, an experience, an emotion.  Art can be visual, auditory, or experienced by other senses, such as touch or smell.  Art can be kinetic – something we do physically.  Art must be experienced – watching a play, seeing a painting, listening to a song,  The artist experiences his own art by doing it, and then it is shared, and in the sharing, the artist moves beyond the moment and continues to grow.  The same must be said for the viewer who participates by listening or seeing or doing.  All together, art creates a mesh we all experience in our own unique ways, and binds us together in our humanity, creating a community whether or not we realize it, or choose to recognize or acknowledge it.

For the Solstice

Summer is here, and with it comes an abundance of fresh fruit and vegetables.  Temperatures rise during the day, and the desire for food with heat goes along with it.  Easy to make, fresh, and with pleasant amount of heat, homemade pico de gallo is just the answer!

Pico de Gallo

8-10 fresh medium-sized tomatoes
1 bunch cilantro / coriander
2 limes
2 jalapeno peppers
1 small white onion or 10-15 green onions
pinch salt

Chop up the tomatoes, put into acid-proof bowl with lid. Add the cilantro, plucking the leaves off the stems (takes patience!). Squeeze limes, chop onions fine, and jalapenos. Mix all ingredients; set to mellow at least an hour before serving.

Great with chicken, in burritos, on tacos, in a salad. Vary the heat with the number of jalapenos you use, as well as onion.

Enjoy!

Tahini, Hummus, and Hot Green Pepper Sauce

There is nothing like an extended amount of work in the kitchen, preparing food from scratch and cleaning up, to make you appreciate modern conveniences (food processors and dishwashers), as well as a sense of pride in feeding one’s family.

I’ve spent the last couple of hours making a number of items from scratch.  Everything I made required making pastes out of foodstuffs.  For the hummus, I slow-cooked dried chickpeas (garbanzos).   These were then ground up in the food processor with garlic, lemon, tahini, olive oil, and a pinch of salt.  The tahini meant a light toasting of 4 c. white sesame seeds, and then grinding them into a paste with olive oil – once more in the food processor.  Finally, hot green pepper sauce made – yet again! – in the food processor, and combined with cilantro (coriander), garlic, cumin and olive oil.    If I had to grind all these things into a paste, using a mortar and pestle, I would be still going at it, and have the muscles of a wrestler!

Toasting Sesame Seeds

Tahini
4 c. white sesame seeds, lightly toasted
2/3 c. olive oil
pinch salt (optional)

Lightly toast the seeds. This may be done in an oven, set at 350 F, or over a medium high heat, in a pan, on the stove top; I did the latter.  Be very careful not to over-toast, as there will be a bitter taste in the final product.  Stir frequently when doing it on the stove-top or in the oven, and toast until seeds are a light ivory color.

Place seeds in food processor, and drizzle in olive oil, grind until a paste forms.

Add a pinch of salt if desired.

Hummus

Hummus
1 lb. dried chickpeas / garbanzo beans
7-9 c. water
5-7 cloves garlic
3-5 T. lemon juice
2-4 T. parsley
1/4 c. tahini sauce
pinch salt

In slow cooker, place all the beans, and cover with the 7-9 c. water. Cook on high for 4 hours, or on low for 8. Remove beans, rinse several times in cool water, agitating to remove the outer skins. Let skins rise to surface of water, and skim off – they look like a flotilla of jellyfish! Drain well.

In food processor, add drained beans, and all the other ingredients; grind until a smooth paste forms.

Hummus can be seasoned with roasted garlic, and toasted pine nuts may be added as well.

Jalapenos (top row) and Serranos (bottom row)

Hot Green Pepper Sauce

This sauce is called zhuk, and is a condiment found in many variations, and with various names, throughout the Middle East, North Africa, and into the Asian subcontinent.  You can make it as hot or cool as you want.  Chimichurri sauce is similar, but has vinegar and parsley in addition to the cilantro / coriander. You can use whatever hot green peppers you have on hand, and in whatever combination you want. This created a mild sauce with a bit of bite.  To make a hotter sauce, you can leave seeds and ribs in the mix.

2 bunches fresh cilantro (coriander)
5-7 garlic cloves, peeled
2 tsp. cumin
2 serrano chili peppers
5 jalapeno chili peppers
Olive oil

Chop cilantro. I included stems and leaves. Seed and de-rib hot peppers (be sure to take care not to rub your eyes, wear gloves, and remove seeds and ribs under water). Chop peppers.

Place all ingredients into food processor, grind until it is a liquid in appearance, adding olive oil as necessary. The cilantro and peppers are visible as tiny bits suspended in the oil.

Zhuk

Dinner will be pita slices and vegetables to dip in the hummus. I may thin some tahini into a dressing or as a dip; the zhuk will be set to the side as a hot condiment as a complementary taste.

Here, chick, chick, chick!

I’m in a mood for simple food, made from scratch, that is satisfying, will last a few days, and is easy to do.  Specifically, hummus!  There are some really great store brands available, but now and again, just getting in touch with the process of making it adds to the experience.

Where I live, we are fortunate to have access to some stores with a wide variety of foods and culinary focal points, such as Mexican, Middle Eastern, and Asian.  We also have local farmers’ markets and organic food delivery services, whether through co-ops or Whole Foods.  And, of course, we have chain stores, such as Vons, or Trader Joe’s.

As we are heading out to different neighborhoods nearby and in the Valley (as in San Fernando, as in Valley Girl Land) for beer-making supplies, we will also pick up some goodies to make homemade hummus.  And, while wandering around the net in search of hummus recipes, I came across this totally delightful video about chick peas – more well-known locally as garbanzo beans.