We Didn't Mean to Go to Sea: Creating Reality?

Tuesday, August 5, 2008

Creating Reality?

I love these historical installation photos from the American Museum of Natural History of their permanent and temporary exhibits. It's so rare to see the half-hung bones and skeletal armatures of what are really quite bizarre displays when you think about it. I've always been fascinated by the dioramas and displays at natural history museums, so these photos give a glimpse behind the scenes of installations that would be at home in a gallery of Surrealist or conceptual art. Plus they're just plain mystical.

By way of the Pruned blog, which I highly recommend in general for interesting news about landscape, the environment and natural history.

1 comment:

Anonymous said...: I'm with you: I love the Pruned blog.

Yours is cool, too.

Glad I found you via a google alert for "Pruned".; August 5, 2008 at 4:01 PM

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Too Many Cooks (recipes we can't live without)

Shakshouka

Onions Garlic Ginger Tomatoes Tomato Paste Anything else you have in the cupboard Spices (cumin, pepper, thyme, etc) One egg per person (some people may want more)

Chop onions, garlic and ginger and sauté. Add tomatoes and paste, along with spices and whatever else you feel like adding. Simmer until tasty, then crack eggs into the sauce and cover until poached but not cooked through. You could top with goat cheese (or any other similar cheese). Serve up so that each person gets at least one egg in their serving.

Dad's Apple Pie

1 cup flour

1 stick butter

1 cup ice water

5-6 T sugar (1 for the crust, the rest for the fruit)

5-6 sliced and peeled apples (granny smith; if you use a sweeter apple, use less sugar)

1 container raspberries

Leave the butter out until it reaches room temperature. Then cut the butter and sugar into the flour (using a pastry cutter or the way Dad does it, with two knives going cross-ways) until it's crumbly. Slowly add the ice water 1 T at a time, whirling with a knife. Before the dough gets sticky, it should start to cohere into a ball; feel free to help it out by patting the last few chunks together with the knife. Err on the dry side; you can always add more water if need be.

Cut the dough ball in two and refrigerate for an hour if you have time (optional). Preheat the oven to 425F. Flour a smooth surface, and begin to roll out one of the dough balls in smooth, even strokes. When it's a little bigger than the pie dish, set it aside and repeat with the second dough ball.

Lay out one of the pieces inside the dish and fill with apple pieces. Dot raspberries into the spaces. Sprinkle approximately 4-5 T of sugar and place the top crust. Poke a few holes in the crust with a fork, and cut off the excess dough around the edges. Crimp edge with the fork. Bake in a 425 degree oven for 15 minutes, and then turn down to 350 for another 20 or so minutes, until the crust is golden brown.

Enjoy! I highly recommend rolling out the excess crust again and cutting into small pieces to make roll-up jam tarts, or wrap bits of crust around chocolate chunks. Bake in the oven alongside the pie; they'll be done in 15 minutes or so and will sate your hunger until the pie comes out, or will console you later when the pie's all gone.