30 June, 2011
29 June, 2011
28 June, 2011
TANGO
"El tango es una ópera rioplatense; una ópera dura tres horas en las que el tenor entra, se enamora de la soprano, la soprano enferma y muere; el barítono mata al tenor y se queda solo para llorar su amor no correspondido. Todo eso también sucede en un tango, pero en tres minutos"
Erwin Schrott
Erwin Schrott
27 June, 2011
sans armes
Laisse-moi rester femme. .
Je ferai tout pour t'encourager
Ne pas t'étouffer. .
Pour que tu m'aimes
Je donnerai tout le temps qu'il faudra. .
Je porterai plus que mes bas noirs
Je ne te demanderai plus de m'appeler
Quand tu rentres tard
Et même si je voulais savoir
Où tu es et qui tu vois, qui te sépare de moi
Je ferai semblant de croire tes mensonges
Et j'aime autant fuir les gens que ça dérange
Mais laisse-moi rester femme
Ne fût-ce qu'en larmes. .
J'abandonnerai mes séries à savon
Je ne te comparerai plus aux héros de mes pulpes fictions
Mes discours de sécurité
Appartiennent au passé
Et même si je voulais savoir
Où tu es et qui tu vois, qui te sépare de moi
Je ferai semblant de croire tes mensonges
Et j'aime autant fuir les gens que ça dérange
Mais laisse-moi rester femme
Laisse-moi rester femme
Sans arme
Laisse-moi rester femme
Je ferai tout pour t'encourager
Ne pas t'étouffer
Pour que tu m'aimes
25 June, 2011
I'm holding on
So, I lost my head a while ago
But you seem to have done no better
We set fire in the snow
It ain't over, I'm not done
some do magic and some do harm
I'm holding on
to a straw
24 June, 2011
19 June, 2011
No Yeast Bread
I didn't have any yeast at home, neither bread. So I searched around for some wasy bread recipes and found so many good and interesting ideas to bake DIY-Bread
No Yeast Bread No1 (SODA BREAD)
"If you need, or want, to remove yeast from your diet, but can't stand the thought of giving up bread, this recipe gives you an alternative. The Irish gave us this one, out of necessity when yeast was unavailable to them, but I've made a couple of refinements. The vinegar is essential because baking soda requires an acidic component to do its work. You could also use buttermilk, or milk with 2 tsp of cider vinegar added. This recipe makes a 2 lb. round loaf that looks like the graphic above. Use a pizza pan for baking, preferably one of the silvertone no-stick type. Otherwise you will need to flour the bottom where the bread rests to keep it from sticking.
Preheat oven to 400ºF.
Ingredients
4 cups flour
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp baking soda
1½ cups water
2 tsp vinegar (cider or white)
Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix. Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it). Shape into a round (about 1½ to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an 'X' into the top of the loaf. Bake 40 minutes. Remove, and while hot, glaze with 1 tbsp melted or softened butter."
---> recipe SOURCE
Soda Bread no. 2!
Series: Hugh Fearnley-Whittingstall recipes
Previous | Next | Index
Use your loaf
Bread baking requires a certain amount of dedication and time. But some doughs almost make themselves, with no yeast and no hassle. Honest.
Share7
Reddit
Buzz up
Hugh Fearnley-Whittingstall
The Guardian, Saturday 4 October 2008
Article history
Food feature - Soda bread
Photographs by Colin Campbell
There's something hypnotically appealing about spending a few hours in the kitchen nurturing a dough - kneading, waiting, watching, prodding, sniffing. Or even tending a bubbling, frothing live starter with as much tender-ness as some people bestow on a beloved family pet.
But sometimes even I long for instant gratification in the bread department, something quick, warm and delicious to devour with hot soup, plunge into a soft-boiled egg or lay down and take your raspberry jam like a man. And that's what today's yeast-free bread recipes are all about. They are impatient. They don't keep, but then, they don't have to - the smell of them, warm from the oven or pan, would tempt even the most ascetic soul into slicing, ripping or dipping with promiscuous haste.
And for the nervous baker, they're a gift. They're simple. No extensive kneading, no temperamental yeasts, no fickle reaction to atmosphere - just speedily combined flour or oatmeal, water and a little salt, perhaps some fat, a few seeds, a little bicarb. No fuss, no fear. A slogan writer's dream, in fact.
Rotis are bread at its most basic - and flat. But they're none the worse for that. Almost every culture has its own version, from Mexican tortillas to eastern European blintzes. They're perfect for scooping up dhals or curries, dipping into stews or rolling up into tasty burritos.
Bannocks are the Hibernian version. Historically, a bannock is a simple mixture of barley flour or oatmeal, water or buttermilk and suet or lard, gently moulded into a sort of hefty pancake and then cooked on a griddle or in a frying pan. Today, they are still the perfect accompaniment to a few eggs and a rasher or two of bacon on a cold weekend morning.
Soda bread, meanwhile, has been a staple of the Irish table since the development of bicarbonate of soda in the 19th century. Traditionally, a cross is cut into the top of the dough. Superstitious types insist that this is to ensure even baking and to make it easy to quarter when cooked, but we all know the real reason is to "let the devil out". Though lovely in its pure form, soda bread begs to be customised - with a variety of seeds as here, or with the addition of some dried fruit, fried onions or grated cheese.
Fresh from the oven, with plenty of good butter melting into their still-warm crumb, these breads are proof, if proof were needed, that though patience may generally be a virtue, it can, on occasion, go to hell.
Six-seed soda bread
Soda bread is so easy to make. Once you've mastered the recipe here, I'm sure you'll be keen to experiment with your own customisation. Makes two loaves.
500g wholemeal self-raising flour, plus extra for dusting
10g salt
1 tbsp each linseeds, sunflower, pumpkin, sesame and poppy seeds
1 tsp fennel seeds
300ml buttermilk, or milk, or 50:50 milk and yogurt
Preheat the oven to 200C/400F/gas mark 6. Tip the dry ingredients into a bowl and whisk together to blend. Make a well in the middle and pour in the buttermilk, stirring with a wooden spoon to combine, then knead briefly on a lightly floured surface until you have a smooth dough. Divide into two, then shape into rough rounds. Pat them down to about 5cm high, flour all over and lay on a baking tray.
Cut a cross in the top of each dough round, almost down to the bottom. Bake for about 20 minutes, and leave to cool for a few minutes on a wire rack before eating.
Bannocks
A great addition to a fry-up, or to serve alongside a bowl of thick soup. You can make them in advance and warm them up later, but they're so much more delicious served straight away. Makes two.
125g medium oatmeal, plus extra for dusting.
1 small pinch salt
1 slightly bigger pinch baking powder
About 2 tsp melted bacon fat, lard, butter or oil, plus a little extra for the pan
3-4 tbsp hot water
Put a heavy-based frying pan on a medium heat. In a bowl, mix the oatmeal, salt and baking powder, then pour in the melted fat, along with enough water to make a stiff paste. Dust a worktop with oatmeal and scrape the mixture on to it. Cover with more oatmeal, divide in two, and roll each half to a little less than 1cm thick - work fast, though: this dough stiffens as it cools. Cut each piece into quarters.
Add a little fat to the hot pan, and cook the bannocks one (that is, four quarters) at a time, for a couple of minutes on each side. Serve hot.
Rotis
Food feature - Roti
These are great with dhal, or spread with butter while still warm and served alongside soups or curries. Makes six.
100g strong brown flour, plus extra for rolling out
1 small pinch salt
60ml water
1 large knob butter, melted
In a bowl, mix together the flour, salt and water, then knead on a lightly floured surface for a few minutes until smooth. Divide into six pieces and roll into balls.
Place a heavy-based frying pan on a medium heat. Using plenty of flour, roll each ball out to a thin circle about 15cm across. When the pan is hot, lay in the first roti. After half a minute or so, a few bubbles should appear on the surface. Flip it over - the cooked side should be slightly browned, with the odd dark spot. Cook the other side for another half-minute - the bubbles should get bigger. Flip again, and the whole thing should puff up beautifully. Turn a couple more times, if you want a bit more colour, then remove and brush with melted butter. Keep warm, wrapped in a tea towel, while you make the rest.
http://www.guardian.co.uk/lifeandstyle/2008/oct/04/baking.british
No Yeast Bread No1 (SODA BREAD)
"If you need, or want, to remove yeast from your diet, but can't stand the thought of giving up bread, this recipe gives you an alternative. The Irish gave us this one, out of necessity when yeast was unavailable to them, but I've made a couple of refinements. The vinegar is essential because baking soda requires an acidic component to do its work. You could also use buttermilk, or milk with 2 tsp of cider vinegar added. This recipe makes a 2 lb. round loaf that looks like the graphic above. Use a pizza pan for baking, preferably one of the silvertone no-stick type. Otherwise you will need to flour the bottom where the bread rests to keep it from sticking.
Preheat oven to 400ºF.
Ingredients
4 cups flour
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp baking soda
1½ cups water
2 tsp vinegar (cider or white)
Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix. Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it). Shape into a round (about 1½ to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an 'X' into the top of the loaf. Bake 40 minutes. Remove, and while hot, glaze with 1 tbsp melted or softened butter."
---> recipe SOURCE
Soda Bread no. 2!
Series: Hugh Fearnley-Whittingstall recipes
Previous | Next | Index
Use your loaf
Bread baking requires a certain amount of dedication and time. But some doughs almost make themselves, with no yeast and no hassle. Honest.
Share7
Buzz up
Hugh Fearnley-Whittingstall
The Guardian, Saturday 4 October 2008
Article history
Food feature - Soda bread
Photographs by Colin Campbell
There's something hypnotically appealing about spending a few hours in the kitchen nurturing a dough - kneading, waiting, watching, prodding, sniffing. Or even tending a bubbling, frothing live starter with as much tender-ness as some people bestow on a beloved family pet.
But sometimes even I long for instant gratification in the bread department, something quick, warm and delicious to devour with hot soup, plunge into a soft-boiled egg or lay down and take your raspberry jam like a man. And that's what today's yeast-free bread recipes are all about. They are impatient. They don't keep, but then, they don't have to - the smell of them, warm from the oven or pan, would tempt even the most ascetic soul into slicing, ripping or dipping with promiscuous haste.
And for the nervous baker, they're a gift. They're simple. No extensive kneading, no temperamental yeasts, no fickle reaction to atmosphere - just speedily combined flour or oatmeal, water and a little salt, perhaps some fat, a few seeds, a little bicarb. No fuss, no fear. A slogan writer's dream, in fact.
Rotis are bread at its most basic - and flat. But they're none the worse for that. Almost every culture has its own version, from Mexican tortillas to eastern European blintzes. They're perfect for scooping up dhals or curries, dipping into stews or rolling up into tasty burritos.
Bannocks are the Hibernian version. Historically, a bannock is a simple mixture of barley flour or oatmeal, water or buttermilk and suet or lard, gently moulded into a sort of hefty pancake and then cooked on a griddle or in a frying pan. Today, they are still the perfect accompaniment to a few eggs and a rasher or two of bacon on a cold weekend morning.
Soda bread, meanwhile, has been a staple of the Irish table since the development of bicarbonate of soda in the 19th century. Traditionally, a cross is cut into the top of the dough. Superstitious types insist that this is to ensure even baking and to make it easy to quarter when cooked, but we all know the real reason is to "let the devil out". Though lovely in its pure form, soda bread begs to be customised - with a variety of seeds as here, or with the addition of some dried fruit, fried onions or grated cheese.
Fresh from the oven, with plenty of good butter melting into their still-warm crumb, these breads are proof, if proof were needed, that though patience may generally be a virtue, it can, on occasion, go to hell.
Six-seed soda bread
Soda bread is so easy to make. Once you've mastered the recipe here, I'm sure you'll be keen to experiment with your own customisation. Makes two loaves.
500g wholemeal self-raising flour, plus extra for dusting
10g salt
1 tbsp each linseeds, sunflower, pumpkin, sesame and poppy seeds
1 tsp fennel seeds
300ml buttermilk, or milk, or 50:50 milk and yogurt
Preheat the oven to 200C/400F/gas mark 6. Tip the dry ingredients into a bowl and whisk together to blend. Make a well in the middle and pour in the buttermilk, stirring with a wooden spoon to combine, then knead briefly on a lightly floured surface until you have a smooth dough. Divide into two, then shape into rough rounds. Pat them down to about 5cm high, flour all over and lay on a baking tray.
Cut a cross in the top of each dough round, almost down to the bottom. Bake for about 20 minutes, and leave to cool for a few minutes on a wire rack before eating.
Bannocks
A great addition to a fry-up, or to serve alongside a bowl of thick soup. You can make them in advance and warm them up later, but they're so much more delicious served straight away. Makes two.
125g medium oatmeal, plus extra for dusting.
1 small pinch salt
1 slightly bigger pinch baking powder
About 2 tsp melted bacon fat, lard, butter or oil, plus a little extra for the pan
3-4 tbsp hot water
Put a heavy-based frying pan on a medium heat. In a bowl, mix the oatmeal, salt and baking powder, then pour in the melted fat, along with enough water to make a stiff paste. Dust a worktop with oatmeal and scrape the mixture on to it. Cover with more oatmeal, divide in two, and roll each half to a little less than 1cm thick - work fast, though: this dough stiffens as it cools. Cut each piece into quarters.
Add a little fat to the hot pan, and cook the bannocks one (that is, four quarters) at a time, for a couple of minutes on each side. Serve hot.
Rotis
Food feature - Roti
These are great with dhal, or spread with butter while still warm and served alongside soups or curries. Makes six.
100g strong brown flour, plus extra for rolling out
1 small pinch salt
60ml water
1 large knob butter, melted
In a bowl, mix together the flour, salt and water, then knead on a lightly floured surface for a few minutes until smooth. Divide into six pieces and roll into balls.
Place a heavy-based frying pan on a medium heat. Using plenty of flour, roll each ball out to a thin circle about 15cm across. When the pan is hot, lay in the first roti. After half a minute or so, a few bubbles should appear on the surface. Flip it over - the cooked side should be slightly browned, with the odd dark spot. Cook the other side for another half-minute - the bubbles should get bigger. Flip again, and the whole thing should puff up beautifully. Turn a couple more times, if you want a bit more colour, then remove and brush with melted butter. Keep warm, wrapped in a tea towel, while you make the rest.
http://www.guardian.co.uk/lifeandstyle/2008/oct/04/baking.british
15 June, 2011
back to sleep
Peace like a river ran through the city
Long past the midnight curfew
We sat starry-eyed, We were satisfied
And I remember Misinformation followed us like a plague
Nobody knew from time to time
If the plans were changed
You can beat us with wires
You can beat us with chains
You can run out your rules
But you know you can't outrun the history train
I've seen a glorious day.
Four in the morning
I woke up from out of my dreams
Nowhere to go but back to sleep
But I'm reconciled
Oh, oh, oh, I'm going to be up for awhile
14 June, 2011
13 June, 2011
I do not love you - Neruda
I do not love you...
I do not love you as if you were salt-rose, or topaz,
or the arrow of carnations the fire shoots off.
I love you as certain dark things are to be loved,
in secret, between the shadow and the soul.
I love you as the plant that never blooms
but carries in itself the light of hidden flowers;
thanks to your love a certain solid fragrance,
risen from the earth, lives darkly in my body.
I love you without knowing how, or when, or from where.
I love you straightforwardly, without complexities or pride;
so I love you because I know no other way
that this: where I does not exist, nor you,
so close that your hand on my chest is my hand,
so close that your eyes close as I fall asleep.
Pablo Neruda
No Te Amo
No te amo como si fueras rosa de sal, topacio
o flecha de claveles que propagan eñ fuego:
te amo como se aman ciertas cosas oscuras,
secretamente, entre la sombra y el alma.
Te amo como la planta que no florece y lleva
dentro de sí, escondida, la luz de aquellas flores,
y gracias a tu amor vive oscuro en mi cuerpo
el apretado aroma que ascendió de la tierra.
Te amo sin saber cómo, ni cuándo, ni de dónde,
te amo directamente sin problemas ni orgullo:
así te amo porque no sé amar de otra manera,
Sino así de este modo en que no soy ni eres,
tan cerca que tu mano sobre mi pecho es mía,
tan cerca que se cierran tus ojos con mi sueño.
I do not love you as if you were salt-rose, or topaz,
or the arrow of carnations the fire shoots off.
I love you as certain dark things are to be loved,
in secret, between the shadow and the soul.
I love you as the plant that never blooms
but carries in itself the light of hidden flowers;
thanks to your love a certain solid fragrance,
risen from the earth, lives darkly in my body.
I love you without knowing how, or when, or from where.
I love you straightforwardly, without complexities or pride;
so I love you because I know no other way
that this: where I does not exist, nor you,
so close that your hand on my chest is my hand,
so close that your eyes close as I fall asleep.
Pablo Neruda
No Te Amo
No te amo como si fueras rosa de sal, topacio
o flecha de claveles que propagan eñ fuego:
te amo como se aman ciertas cosas oscuras,
secretamente, entre la sombra y el alma.
Te amo como la planta que no florece y lleva
dentro de sí, escondida, la luz de aquellas flores,
y gracias a tu amor vive oscuro en mi cuerpo
el apretado aroma que ascendió de la tierra.
Te amo sin saber cómo, ni cuándo, ni de dónde,
te amo directamente sin problemas ni orgullo:
así te amo porque no sé amar de otra manera,
Sino así de este modo en que no soy ni eres,
tan cerca que tu mano sobre mi pecho es mía,
tan cerca que se cierran tus ojos con mi sueño.
10 June, 2011
08 June, 2011
07 June, 2011
for-profit?
"The museum field has been analyzing the for-profit-nonprofit divide for years. In 2004, the annual Berkshire Conference, a leadership forum organized by the Sterling and Francine Clark Art Institute, Mass MoCA and the Williams College Museum of Art, issued a white paper titled "Why Not {For} Profit?" "At the forefront of any discussion of this issue," the paper noted, "rest public perceptions of institutional credibility." If for-profits trade on the public’s trust of museums but don’t provide the same product—education, stewardship, collections, research—will it erode that trust? In the words of Frank Aucella, "Let me know when AAM is going to start accrediting the Hard Rock Café. They have collectibles on the wall."
"http://www.aam-us.org/pubs/mn/forprofitmuseum.cfm
"http://www.aam-us.org/pubs/mn/forprofitmuseum.cfm
06 June, 2011
05 June, 2011
04 June, 2011
archiving data
http://phillips.blogs.com/goc/2007/11/the-sf-explorat.html
A man and his experience with the Exploratorium Museum in San Francisco
PhD Thesis about museology
http://www.muuseum.ee/et/erialane_areng/museoloogiaalane_ki/ingliskeelne_kirjand/p_van_mensch_towar
Deutsches Museumsbund
Liste der Museen in Österreichhier
A man and his experience with the Exploratorium Museum in San Francisco
PhD Thesis about museology
http://www.muuseum.ee/et/erialane_areng/museoloogiaalane_ki/ingliskeelne_kirjand/p_van_mensch_towar
Deutsches Museumsbund
Liste der Museen in Österreichhier
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