Haniwa Horse Debuts at LACMA

Haniwa Horse at LACMA

It certainly is easy to see the attraction for this lovely statue.  This is a haniwa, and the newest addition to the Japanese collection at the Los Angeles County Museum of Art.  The article below is from today’s online edition of the Los Angeles Times.

Haniwa Horse could become ‘a new icon’ of LACMA’s Japanese art collection

June 16, 2010 | 12:46 pm
Robert Singer can still remember how he felt when he first laid eyes on the Haniwa Horse in a Kyoto gallery two years ago.”The size. The elegance. I had never seen anything like it,” says Singer, the curator of Japanese art at the Los Angeles County Museum of Art. “It was a no-brainer. I told them, ‘Ship him over and we’ll fund-raise for him.'”True to his word, Singer and the museum secured the necessary financing. On Thursday, the 6th century terra cotta horse will make its public debut at LACMA, where it is expected to become a signature piece of the Japanese art collection.

Haniwa — which means “circle of clay” — are hollow, unglazed sculptures that adorned the surfaces of the mounded tombs of the rich and powerful in 4th through 7th century Japan. Most are shaped like cylinders or in the form of houses, people, animals and military, ceremonial and household objects.

Singer has seen a number of haniwa horses, notably one on display at Tokyo National Museum, the country’s oldest and largest museum. None, he says, is as big as LACMA’s new acquisition, which is 4 feet tall and 4 feet long. (The Tokyo figure is less than 3 feet high.)

No one seems to know why this horse is larger than the others, says Singer as he stands next to the clay creature in the Pavilion for Japanese Art. “But everyone who sees it reacts to its size — and its charisma. Look at this face. He just draws you in.”

Singer notes that about 70% of the sculpture is original. “You won’t find any haniwa that isn’t restored. This one is in unusually good condition.”The Haniwa Horse, as LACMA has named the figure, was excavated in 1955 from a rural area north of Tokyo. It passed from the land’s owner to his son and ended up in the Kyoto gallery.Singer was on a scouting trip to Japan when the gallery owner approached him about coming to view the horse. “Our museum is known to be an active collector,” says Singer, “so we were given an opportunity to see this piece ahead of others.”He elected not to present the sculpture at the 2009 Collectors Committee Weekend, the annual event at which arts patrons pay dues to help create a kitty for acquisitions and then vote on purchases after hearing pitches from curators.

“I decided to save the meeting for pieces that might need a little more help in attracting support,” says Singer, whose 18-of-19 pitch success rate has prompted museum director Michael Govan to dub him “the Ty Cobb of Collectors Committee.”

Instead, Singer introduced the horse at a trustees’ acquisition committee meeting and the museum soon had enough donor commitments to make the purchase. LACMA declines to reveal the price but says the sale was completed in February.

The Haniwa Horse will stand on a lighted platform in the pavilion, next to the museum’s other haniwa piece — a seated nobleman.

“At the trustees meeting Michael Govan said this horse would become a new icon of the collection,” says Singer. “We think everyone will identify with him.”

— Karen Wada

Photo: Haniwa Horse, from about the 6th century. Credit: Copyright 2010 Museum Associates / LACMA

Terry Lee Stone & The Cakes of Booze (and sknitter, too)

I am sooooo excited that my friend Terry has gotten her cook book out! Terry is a talented knitter, fascinating knitting blogger (sknitter) who always finds something interesting in the fiber world, graphic artist, and now, a cake maven. One thing I really like – I mean really, R-E-A-L-L-Y like – are cakes spiced with alcohol. Rum cake comes to mind in the summer, filled with whipping cream and strawberries. But, Terry and Krystina have gone far beyond this.  Just the cover makes me drool!  I will definitely be checking this book out.  In the meantime, check out their website to get a glimpse into a delicious world of sweet seduction.  And Terry and Krystina – congratulations to you both!

Fly Away!

These are my second pair of toe-up socks, and I will say that I was very pleased with them. You can find the pattern on the Patterns page.

I’m not sure if I am a toe-up convert, but at least I don’t hate them (toe-ups) any more!

I got very frustrated with Publisher – if you delete pages, it sort of blurs 2 pages into one in a .png file, and when using Adobe to make the PDF, it was a mess. But, that got fixed . . . v 1.1 ten minutes after the upload! Sheesh!!

Toe Up Socks Redux

Even though I have been writing about scones and ink, as well as rambling, I have been knitting.  I finished a project that sort of took shape one day when I was putzing around.  Unbelievably, I did another pair of toe-up socks, and was very pleased with the results.  They were very easy to do, to design, and fairly quick knitting up, even though I was using US 1.5 needles (though you could use a US 1 or 2 – 2.25 to 2.75 mm) and knitting at 8 stitches per inch.

My very first pair of toe-up socks was a major headache, and I really hated them.  So, I called them Albatross Socks* – from The Rime of the Ancient Mariner.  Because these were such an astounding success, I named these new ones Fly Away! – and the pattern, and sock yarn, made me think of birds and a bright, blue sky.

Blueberry-Blackberry Cornmeal Scones with Lemon

Scones before topping with kefir and sugar

Sunday morning breakfast – what to make?  Blueberry pancakes?  Muffins?  Go to ‘fridge, no eggs.  No one wants to go to the store so . . .  scones!  And scones it is, as there is butter and everything else you need in the house to make scones.  But, I have only 1/2 c. blueberries and about 1/2 c. of blackberries, so this is what we’ll use.   The result:  A made-up recipe filled with juicy, fresh berries and a slightly crunchy texture.  Enjoy!

The Recipe

2 c. flour
1 c. yellow cornmeal
1 T. baking powder
pinch salt
3/4 c. chilled butter (1.5 sticks)
1/2 c. white sugar
grated zest of one lemon
1 c. 1% kefir
1/2 c. blueberries
1/2 c. blackberries

Scone before baking, with kefir and sugar topping

Preheat oven to 425 F. Spray cookie sheet with oil or use parchment paper. Cut butter into chunks. Combine flour, meal, powder, sugar, salt, and lemon peel into mixing bowl. Add butter. Cut butter into flour mixture, or work by rubbing through fingers, until blended and crumbling. Mix berries into flour mixture to coat. Dump kefir into flour-butter-berry mixture and stir up quickly with a fork. Dough will be soft in texture. Flour cutting board very generously. Put dough onto board and work into ball. You may need to add more flour as the dough is wet. Continue until dough will hold a light amount of flour. Cut ball in half. Shape each half into a ball, adding a touch of flour if you need it. Flatten into circle 1″ thick. Cut each into 6 wedges. Place on cookie sheet. Using paper towel tip or pastry brush, coat the top of each scone with extra kefir and then sprinkle lightly with sugar. Bake in top 1/3 of oven for 20 minutes. If you wish to brown the scones a bit, broil them briefly. Yield: 1 dozen scones.

Ready to eat!