A Herzog-related film (I love Herzog) I was not aware of is Happy People. Happy people are the hunters of the taiga when they are hunting. I also learned in this film of the Ket people, who I instantly knew had to be ancestors of the Native Americans. And it does appear that their language is related to some Native American languages.
I like them very much. I like the Uyghurs as well, also a very old people. I am concerned for their survival, and for that of the Kets. What is it about central Asia, where I have never been, that seems so much like home? What is it about first peoples, what makes them so much warmer?
What in addition to colonialism destroyed us — or was that, with all of its elements, enough?
I will have this matting and these tatami mats and that is it. I already have the futon and the buckwheat pillows, and later I will acquire the kakebuton. There are also bamboo mats one could have.
I am nervous about these tatami mats, they are 75″ and my space would be 75″ exactly if it were not for the quarter rounds that make it slightly smaller. Yet I am convinced they are the answer.
I just threw out a poster I had had since I was sixteen and that was for me a sign of self and home. It had a marvelous red and yellow image and said:
NATIONALMUSEET I BREDE
Tirsdag og torsdag aften 19-22
I did not want to get rid of it but it had just become all too raggedy. I am sad.
I also have rare posters from Santiago de Chuco, Peru, of which I am not enamored and that I would like to divest myself of, but they are not raggedy.
I have had a fetish for Japanese furniture since I was about two, and I think I should indulge it. I want this pillow in Ya Gasuri blue cloth (or navy). I want real tatami mats and a kakebuton.
Apparently seed cake was very common and is very old. The recipe below is for a sweet one, but look how much butter is in it!
“…[O]lder recipes of a ‘bread’ type seed cake i.e. more bread than cake, made with yeast to help it rise, go back hundreds of years, with a variety of seeds as their main ingredient, and using suet, lard or fat instead of butter. In our recipe we are using the caraway seed to flavour the cake, (giving an almost sweet aniseed taste). Caraway is a type of seed common to both cake and biscuit recipes of the Medieval and Tudor periods; and the English usage of the term Caraway dates back to at least 1440 A.D.”
A Very Good Seed-Cake: 1861
From Mrs. Beeton’s ‘Household Management’
1 lb. of butter, 6 eggs, 3/4 lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, 3/4 oz. of caraway seeds, 1 wineglassful of brandy.
Mode.—Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1–1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds.
Time.—1–1/2 to 2 hours.
This is in cinemas in Brazil now, and although I will be seeing Caetano Veloso live (again) in Austin I would be more thrilled to see this film on the big screen.
I bought fresh Gulf tuna yesterday. It smells like the ocean.
I tried this recipe and it is quite good. I am curious to know how the dish will be cold — I think yet better, vinegary, like some kind of escabeche. We can have all sorts of hot vegetables with it, and I am going to make a summery potato salad — not an American one, but a light and flavorful one, like the potato salads of the Baltic.
About that escabeche recipe: I would like to try it too, but to do so I would need to get hold of a non-industrial chicken. And about basalmic recipes for tuna, there are many. Now I want to try them all.