Sukhi’s sculptures are intended to bridge the cultures of East and West. Embodying the peace and compositional balance of ancient devotional art, they represent complex philosophical ideas with a simplicity and clarity that renders them accessible to the Western viewer. Exploring themes of hidden potentials, and the transcendence of our limiting view of a solid reality, her work often represents the negative space as being as important as the material itself, implying the dance of form and spirit, a constant state of transformation.
Exista un loc
cu cerul mereu senin
la capăt de drum.
Trebuie sa crezi asta
doar așa îl poți găsi
There is this one place
where the sky is always clear
the end of the road.
You must truly believe this
in order to find it, too
Jules Cohn Botea
De ziua ta
nu am nimic să-ţi ofer.
Mai târziu, poate,
vei afla c-am scris nişte
poeme de dragoste.
For your birthday
I have nothing to offer you.
Maybe, later on,
you will be told I wrote
a few love poems.
să strâng cu mâna căuș
stele bob cu bob –
când vii la ceas de taină
le prefir în calea ta
water in the well
with my palm I skim the pail
to catch stars one by one—
when in the night you visit
I scatter them before you
Grilled jumbo prawns with korean fried rice with a ginger hollandaise sauce for the new menu
“Be careful what you water your dreams with. Water them with worry and fear and you will produce weeds that choke the life from your dream. Water them with optimism and solutions and you will cultivate success. Always be on the lookout for ways to turn a problem into an opportunity for success. Always be on the lookout for ways to nurture your .”
Siu Mai made with worms…:-)
250 ml (1 cup) mealworms
4 water chestnuts
60 ml (4 Tbsp) green onions, sliced
125 ml (1/2 cup) bamboo shoots
5 ml (1 tsp.) salt
23 ml (1 – I/2 Tbsp) soy sauce
30 ml (2 Tbsp) sherry
5 ml (1 tsp.) sugar
23 ml (1 1/2 tsp.) cornstarch
1 ml (1/4 tsp.) pepper
plus: wonton wrappers, dipping sauce (see below), vegetable oil
Place mealworms in blender, and grind until paste-like. Chop water chestnuts and add mealworm paste, green onions, bamboo shoots, egg, salt, soy sauce, sherry, sugar, cornstarch and pepper. Mix well. Fill center of won ton wrapper with 30 ml (2 tsp.) of mixture. Fold won ton in shape of a triangle. Moisten finger tips, and seal edges. Fold creased corners backward and secure the ends with more water. (They should now be shaped as a bishop’s cap.) Place in skillet containing oil heated to about 350 degrees Fahrenheit. Fry for about 5 minutes. Serve with Dipping Sauce.
15 ml (1 tsp.) boiling water
15 ml (1 tsp.) mustard
15 ml (1 tsp.) vinegar
30 ml (2 tsp.) soy sauce
Add boiling water to mustard and mix well. Add vinegar and soy sauce. Stir well.
and in croatia they serve worms too …>>>>Crispy worms in Croatia…
There is no need for temples, no need for complicated philosophies. My brain and my heart are my temples; my philosophy is kindness.
Oh, rabbit on the moon,
What are you leaping for?
I shall leap, I shall leap soon
At the large full moon!
Taiwanese designer hsia-ying lin has worked together with craft artisan jun-ching tang on
‘moon rabbit’ cup and plate. made from black clay, these tableware pieces interpret the famous
chinese fairytale of the rabbit on the moon, commemorated every autumn in taiwan during
the moon festival celebrations. lin and tang have designed a cup in which the rabbit sips
the water within along the lip of the vessel; and a plate where a rabbit is found sitting on its edge,
its stretched ‘reflection’ becoming the dish itself.
Grandpa Rabbit, or “Tu Yer” in Chinese, is a clay rabbit figurine said to be modeled after the legendary Jade Rabbit pounding medicine on the moon. It’s an age-old folk toy and a mascot in Beijing.
According to legend, once, a plague wrecked havoc on the city of Beijing. Almost every family was affected and nothing seemed effective in curing the disease. Seeing that people in the human world were desperately praying for treatment, Goddess Chang’e on the moon felt really sad. She sent Jade Rabbit to the moral world on a mission to drive the plague away. When she arrived in the City of Beijing, the Jade Rabbit visited one family after another, curing a lot of people.
In return for her kindness, people recovered from the disease vied with each other in giving her some gifts, but Jade Rabbit declined them all. Instead, she borrowed some clothes to wear. As a result, wherever she went, she changed her clothes. Sometimes, she dressed like a man and sometimes a woman. Her mission took her to all parts of Beijing. After driving the plague away, Jade Rabbit returned to the moon, leaving a beautiful memory in the hearts of Beijing people. To commemorate Jade Rabbit, local people made clay figurines of her. On the 15th day of every lunar August, every family would worship Jade Rabbit by presenting juicy melons, fruits and delicious vegetables and beans as a way of showing thanks to her for the happiness and auspiciousness she brought to the human world. Jade Rabbit was affectionately called “Grandpa Rabbit” or “Grandma Rabbit”.
Legends aside, the emergence of Grandpa Rabbit actually originated from the worship of the Moon Goddess and the firm belief in mythology. The legends about the moon also played an important role. The mythical tale about a rabbit on the moon first appeared in the Sping and Autumn Period. Among the general public, the rule of “woman worshiping the Moon Goddess and men worshiping the Kitchen God” were widely followed. So, the moon-worshipping rituals were mostly carried out by women. Children are fond of mimicking their mother, and that’s where the image of Grandpa Rabbit designed for children’s mock rituals came in. After buying a Grandpa Rabbit home, kids would perform the ritual like adults. Among the Yangliuqing woodblock New Year paintings created during Qianlong Period of the Qing Dynasty, there was a painting entitled the Moon Rising above Laurel Trees, bringing to life the scene of kids worshipping Grandpa Rabbit.
Since Grandpa Rabbit were exclusively used by kids, it naturally functioned more or less like a toy. After the worshiping ritual, Grandpa Rabbit became a toy for children. To add more fun, Grandpa Rabbit figurines with strings to move the arms were created. At the same time, there were a host of other rabbit toys hitting the market, such as “Rabbit Mountain”, a toy featuring a rock mountain and a group of rabbits in various postures holding different musical instruments, as if playing music at a grand ceremony. Another interesting toy was a movable small rabbit. Due to the spring fitted to the bottom, the rabbit swings and shakes hard when slightly touched, giving a lot of fun. What’s also worth mentioning was “Grandma Rabbit”, presumably the “wife” of Grandpa Rabbit. It’s a figurine of an old lady and was put alongside Grandpa Rabbit for worshipping. In Jinan of Shandong, there was a popular toy called “Rabbit King”. It’s a clay figurine of a rabbit head and a human body in the posture of pounding medicine, with both arms holding the pestle.
Sorry no recipes today....
If you find your self suffering from the folllowing symptoms … I highly recommend that you go see your doctor , but if you are not in the habit of eating human brains you can discard this warning and just read en enjoy the following… 🙂
p.s. Just be aware that if you have been eating human brains the incubation period can be 5-20 years-
Symptoms of KURU include:
Arm and leg pain
Coordination problems that become severe
Difficulty walking (cerebellar ataxia)
Tremors and muscle jerks (myoclonus)
More information can be found here
* One (2 kg) oven-ready duck
* Ingredients ” A “
* 4 cloves of garlic peeled
* 1 tablespoon sesame oil
* 3 spring onions
* 4 cm piece of sliced fresh ginger
* 1 tablespoon sugar
* 2 tablespoons Chinese rice wine (or dry sherry)
* 1 tablespoon yellow bean sauce
* 3 tablespoon hoisin sauce
* 2 tablespoons salt mixed with 4 teaspoons chinese 5 spice powder
* Ingredients ” B “
* 6 tablespoons brown sugar or honey
* 250 ml rice vinegar
* 1/2 teaspoon red food coloring (optional0
* about 1 liter water
Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Stick a straw or the hose of a airpump onder the skin by the neck opening breast side up and blow air under the skin ..the skin should balloon up…thats to get a crispy skin later.
Mix all the ingredients ” A “ together and massage hard into the duck cavity make sure you cover the entire cavity,(yes your hands and forearms will be covered), then take a metal skewer and starting at the bottom of the cavity(anus) start threading the cavity closed at the end push the point of the skewer underneath the breastbone.
Now use the special meathooks(availble in chinese supermarkets) and insert the hooks in the armpits of the duck..or tie a long piece of string under the wings keeping enough length to hang the duck later.
Now mix ingredients ” B ” in a large pot and bring to a boil. Then take off and leave to cool.In the mean time bring another large pot with water to the boil.
Submerge the duck into the boiling water for about one minute making sure all sides are touched by the water(this tightens the skin for crispy skin later too ).then take out and run under very cold water for a minute or two.
Hang in a dry windy place for a few hours make sure you have a dripping tray placed underneath the duck.
Then reheat the mixture ” B ” hold the duck above the boiling mixture and with a large soup ladle spoon the mixture over the duck 3 times over the breasts…2 times over the sides and 3 times over the back make sure all skin has been covered. Hang the duck back and leave overnight or for about 6 hours to dry again.) I left it on the balcony here because the temperature is just 2 degrees celcius just had to watch out for those sparrows..they eat anything and are very couragous ..they just hop into the kitchen….(soon a new recipe coming smoked sparrow stew ) 🙂
The next day preheat oven to 200 celcius ,place the duck on a roasting rack breast sideup with a dripping tray underneath with a layer of water in it.
Roast for about 30 minutes reduce heat to about 170 celcius and cook for another 30 minutes then increase again to 200 celcius and cook for another 20 minutes.just check if the skin does not get to dark ..at this stage it goes fast because of the sugar in the coating mixture.
Take out of the oven and let rest for 10 minutes, take out the metal skewer and tilt the duck so the liquid runs out. With a sharp cleaver cut the duck in half (messy and greasy..but stop whing it will be worth it) then chop into nice serving pieces,cut clean and straight through the bone.
Ready to serve, Hope you try it and will enjoy, if you dont I am here and you are there and thats all there is :..-)
Now for the egg fried rice….to be honest I am too lazy now to write out a recipe so here is a link to one… 🙂
By the way if you can get it ..the best duck for this is of course the Pekin duck
THATS ALL FOLKS…