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UnderTheInfluence | Dr. Albert C. Barnes

art. evokes emotion. inspires ideas. requires action.

The Art of The Steal came in the mail today.  The end credits have rolled and I’ve just pressed pause.  Seriously, my head and heart ache.  The art, that Dr. Barnes was touched by and collected, changed my life.

Dr. Barnes created a home for that art on a piece property a little less than five miles from Philadelphia that showcases an unbelievable collection amassed by just one person.

There’s a point in the film where you get to really see what Dr. Barnes wanted from his space.  He used it to teach and draw connections between art and life and people.  His wanted to educate, not just display.

As the camera pans the gallery, there are a few Modiglianis that share the same wall as African masks in a glass cabinet.  I was struck.  That moment took me back almost 20 years to a connection I made on my own that would open my eyes to so much.

In the summer of ’93, before my best friend moved to New York, we braved the crowds at the National Gallery of Art to see the paintings from the collection of the Barnes Foundation.  I stood there looking at one of Modigliani’s reclining women.

It was like I’d never seen a painting that meant anything to me before.  Never seen a painting that stopped me and wouldn’t let go.  Never one, in a town full of museums, that was so different, yet as familiar as the mostly African and African-American art that lived all over my mom’s house.

I made that connection between what was on the walls of the National Gallery of Art and what was at home.  I got that her face was like the masks and figures that I looked at every day. But, I also stood a foot from color I’d never felt so vibrant.  Layers of color that drew me in.  The tones of someone else’s skin against a couch so rich, so deep and textured. I don’t remember any other painting I saw that day.

That Modigliani that Dr. Barnes made a part of his legacy didn’t change my life in a way that made me want to be a painter, want to work in a gallery or dive headlong into the art world.  In a way, it just gave me permission.  Permission to believe in what I was drawn to and to allow myself to want to know more while feeling a little less intimidated.

After watching The Art Of The Steal, I would give that all up for the collection to have never been able to travel.  I knew back then that this was NOT what the good Dr. wanted.  I just didn’t know that it was the beginning of what seems to be one of those long cons that has played out over the last two decades.

I only hope that those folks with dollar signs in their eyes aren’t the only ones that win in the end.

Nikki♥

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Tigress’ Can Jam | Linda’s Gingery Watermelon Pickles (July)

yeah… this has been a weird one…


As always, I was soooo excited to do this month’s canning.  When I first read that we were entering the cucurbit world, I got all goofy about it.  It wasn’t even hot enough in LA to fully enjoy the refreshing goodness of watermelons, but I was buying and eating.  And the canning of the rind was what I wanted to do.

I liked both Linda Ziedrich’s The Joy of Pickling and Bryant Terry’s Vegan Soul Kitchen recipes for the rind, but couldn’t decide between them.  Then, things got complicated.  Well, the discussion of race in the country and under my window took over.

I started avoiding my rind and avoiding this post.  I’m not sure if I’ve ever shied away from eating watermelon in diverse company, but I wasn’t finding the nuanced, fun way to talk about watermelon, race and my canning of the lovely rind.  The week started getting heavier than I expected.  Then, it just got away from me.

I’ll come back and update over the weekend with more.  I think I’ll be on the other side of this.

Gingery Watermelon Pickles
adapted from Linda Ziedrich’s The Joy of Pickling

1/8 cup pickling salt
2 cups of water
3 cups of rind

syrup
1/2 lemon, thinly sliced
1/2 cinnamon stick
1/4 teaspoon whole cardamom seeds
1/4 teaspoon whole cloves
1/2 inch piece of fresh ginger sliced
1/2 cup of water
1/2 cup of white wine vinegar
1 cup of sugar

Hellllllo! Eat your watermelon down to the rind.  Pink, be gone.  Removed the green skin.  I used a veg peeler.  Cut up your rind into bite size pieces.  In a bowl, dissolve the salt in 2cups of water.  Add the rind and let it soak for 6 to 12 hours.  I let it soak overnight.

Drain and rinse the rind a few times.  Then, in a non-reactive pot, cover the rind with cold water.  Bring the water to a boil, then let it simmer for 5 min.  Drain the rind and set it aside.

Make a goody pouch from cheesecloth.  Tie up the spices, ginger and lemon.  Add it, along with the water, vinegar and sugar to the pot.  Bring it to a boil, then lower the temp to let the syrup simmer for 5 minutes.  Now, don’t forget to stir, stir, stir.  When the syrup is ready, take it off the heat and add the rind.  Let it sit in the syrup for 12 to 24 hours at room temp.

Prep and sterilize 3 .25L or 1/2 pint jars.  Bring the rind and syrup to a boil.  Then, turn down the heat and simmer until the rind is translucent.  Remove the goody pouch.  Fill jars and water bath process for 10 minutes.

NikkiBits: Linda’s recipe calls for a whole lot more watermelon than I’ve got space for or will carry.  So I’ve tweaked it with my old math skills, but kept it a little heavy on the lemon.

What’s Next: I’m in love. That’s good, right?  Okay, I’m always in love, but whatever.  Next, I need to make Bryant’s Citrus & Spice Pickled Watermelon Rind.

So.  Right.  This weekend.  Let’s maybe revisit this thing.

Nikki♥

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Seen | Ehhhh… Tagged

yeah… the first kind of speaks for the rest…

I heard a bite in a graf doc a few years ago that stuck with me.  The guy said once you notice it, you’ll realize it’s everywhere.  Ummm, okay.  Can the good stuff be everywhere? Or can we not do the new school in the neighborhood?

I don’t know what I feel anymore.  I guess because I see a LOT of it.  We don’t really have pieces around here.  It’s a bunch of tagging, a bit of stencil and old post office stickers.  Some of it is really interesting.  Most of it… eh, not so much.

Nikki♥

The Doc? Bomb It

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The Shoulds | Hiding From The Sun

of course there are things I should do…

The older women in my neighborhood could give a master class in deflecting rays.  From umbrellas and visors to hats and shade stalking, they stay covered.  I should take notes, but I can’t seem to even remember my sunglasses.

Yeah, I’m still not that LA.

Nikki♥

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Market.Watch | Golden Opportunities Missed

i miss going to the market…

I forgot to eat the beets...

Okay.  Let me be specific.  I miss going to the farmers’ market around the corner from my house on Friday afternoons.

I’m planning on going to Hollywood tomorrow morning.  But, well, that’s tomorrow.  And that’s always the plan.

Nikki♥

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Mmmm Hmmm | That Jerk Chicken

it’s been a week since we met…

I WANT MOOOOOORRREEEEEE!  Oh, and the watermelon soaked in soju.  Ummm, yeah.  Nice.

As you can see, I’m back on the bird.  Kinda scary cause I was on the bone, too.  I have never, evah, sucked on a chicken bone in my life.  Lawd, the jerk seasoning was kinda worth the awkward moments after.

Nikki♥

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Hello, It’s Me…

I know.  I’ve been gone, again.  Popping in to quickly CanJam, then poof.  Only the randomness of my tweetstorm as evidence that I’m around, but only in 140 mode.

I have been writing.  Writing lots of different things.  Just not finishing.  I haven’t been able to put my head around the sentences and paragraphs that confound me.

I’ve been getting stuck on purpose.  Why am I writing what I’m writing?  Is outcome more important than getting it out?  I’m trying not to worry about what comes after.  Ehhh, I’m not there yet.

I’ve been big on the 4 Agreements this year.  I write them down everyday.  I’m working on keeping my word.  Being impeccable with it.  I just can’t seem to do it  with myself.  I’m the easiest and the first person to let down in a pinch, or hell, on the regular.

But this, R&C, is the place I can do whatever my heart and head desires.  They both need more attention paid.

So, I’m back.  If only to remind myself that I get joy from so many things and that Mommy taught me to share.

Nikki♥

I’m going to burn some incense now… Here’s Todd Rundgren & The Isley Brothers doing “Hello, It’s Me”

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Tigress’ Can Jam | Whole Churry Preserves (June)

ummm, that’s the way it’s supposed to be spelled.

Okay.  So I’ve been missing the Mid-Atlantic States a bit lately.  With Pressure Cooker out on dvd  and the new season of Top Chef in DC,  I was thinking about what makes the whole area from VA to PA feel like home.

In many ways, it’s just hearing people speak.  It amazes me how happy I get when I hear people with the super regional accents or the ones where the smallest thing will give them away.  I kind of even watch old episodes of Homicide and The Wire just to get a little taste of a place not far from where I grew up.

One of the mainstays of Go-Go, Little Benny, passed away recently.  Along with hip-hop, it was the music I heard in the halls and lunch rooms during school.  My eyes may have rolled a bit growing up, now it just makes me smile.

Watching old interviews and a Go-Go doc from the 80s made me cringe and wistful at the same time.  All these really super specific DC things come to the fore.  There is a way of saying words that end in -ry that is SOoooo home to me.  Really, it’s r and vowels, but whatever.   It’s like very becomes vuurry like in snow flurry, with a heavy emphasis on the urr.

So in honor of the DC Metro area (urrreeeuhhh), I made Whole Churry Preserves.

Whole Churry Preserves

Adapted  from Georgeanne Brennan’s The Glass Pantry

2 lbs of ripe sweet cherries

3/12 c of sugar

2 c water

Clean cherries.  Remove stems.  Pit by gently squeezing each cherry until the pit pops out.  {My fingers were stained such a lovely color last night.  Ahhh, but the red tint was all gone by morning.}  Add the sugar and water to a heavy bottomed non-reactive pot.   Stir occasionally for 5 or so minutes to allow sugar to dissolve.

Add cherries and bring to a boil.  Then, reduce to low heat and let simmer for 1 ¾ hours.  After 1 ½ hours, raise the temp to med-low.

Since cherries are low low low on the natural pectin totem pole, Georgeanne suggests a long slow cooking time to get them to the jell point.  She suggests starting to test after 45minutes.

Wash and sterilize jars.  When cherries are ready, remove from heat.  Skim and discard any foamy bits from the surface.  Ladle into jar.  Process for 10 minutes.

The NikkiBits: The recipe yields 4 pints.  I got ummm 2.  But that probably has more to do with my nibbling tendencies.  Mmmm, churries.  If I had any of that Amarretto from last month left, I’d have used a little of that, too.

What’sNext: You know I’ve been avoiding the pectin purchase.  That’s going to have to stop.  Hello.  What were my preserves like this morning?  Can you say loosey-goosey still sloshy?  Seriously, I’m heading to the store and we’ll tighten things up tonight.

It’s interesting to see my appreciation for fresh fruits and vegetables develop even more as our canning challenge continues.   It also makes me think more about growing up on the east coast and the obvious nature of eating seasonally.  I’ve got a fridge full of berries that I want to enjoy fresh and that I want to enjoy in different ways come fall.

Nikki♥