Category: Arts

That kefir cake

14/04/2013

2 eggs, 1 cup of kefir, 2 cups of sugar = mix them all well together 1 teaspoon of baking powder, 2 tablespoons of cocoa, 1 tablespoon of olive or vegetable oil = add to the mix and mix very well 2 cups of flour = add to the mix and mix well to create … More That kefir cake

Les Blank

09/04/2013

For Burden of Dreams Les Blank was always my favorite filmmaker. My devotion intensified upon first looking into Always for Pleasure. I finally threw him over for Alejandro González Itañarriatu because of his film Biutiful. This is fortunate since Blank has died; had I not thrown him over I would have no favorite filmmaker now. Nonetheless … More Les Blank

Nicolás Guillén

27/03/2013

A planned, but not executed paper I have is on Nicolás Guillén. I wanted to write a paper on him that would not be about the themes of race and Blackness and mixture and Cuba and identity and society but that would, rather, focus on images and sound. People forget how complicated the rhythms and … More Nicolás Guillén

Berkeley, 1906

19/03/2013

Now we are on a trip to Berkeley in 1906. (My grandmother graduated from what was then the University of California in 1912.) “The camera looks north near Berkeley Way along Oxford … the streetcar can turn right up Hearst Avenue. Note the small orchard seen as the streetcar turns into Euclid Avenue … the … More Berkeley, 1906

Caudillo

19/03/2013

This is Basilio Martín Patino’s film Caudillo, and we do not understand why FalangeTV are the ones who have put it up. You can also see his Queridímos verdugos, where he interviews executioners and prisoners from the Franco era, and two hours’ worth of Civil War footage chosen and arranged by him. Pío Baroja witnessed … More Caudillo

Une belle recette

06/03/2013

Another way to roast chicken involves extra livers, golden raisins, brown mushrooms and red grapes. Take the giblets you have, except the liver, and simmer them slowly with a shallot, a clove of garlic and a bay leaf to make a broth. Take the liver and some extras, perhaps one per person, and chop them … More Une belle recette