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More Blue Trees by Konstantin Dimopoulos ~ in Norcross, GA
Last week I posted about Konstantin Dimopoulos’ Blue Trees, Houston installation art project.
This is just a quick post to let you know that the artist is working on a new landscape art installation in Norcross, GA.
Stop by Thrasher, Park Drive in Norcross, Georgia, near Atlanta and get in on the fun!
Happy Spring!
Marsya
Unexpected Beauty on the Australian Road – Noise Walls as Installation Art
A few years ago I was lucky enough to spend a few months living in and traveling around Australia, and people always ask me what my favorite part of the trip was. I went diving off the Great Barrier Reef,
Me w a Maori Wrasse ~ Yes, he is as big as he looks!
I saw the sun set over the Indian Ocean
Angel Rock Beach, Australia
and stayed at a crocodile shaped hotel in the middle of Kakadu National Park.
Gagudju Crocodile Hotel in Kakadu National Park
The thing that I liked the most, however, was the way that art was woven into the public space and public infrastructure. Think about the millions of person-hours spent commuting every day. Now imagine yourself driving down the highway, which would you rather look at?
This: 
or This:
This a tunnel portal on the Eastlink freeway outside Melbourne.
In the words of designers Wood/Marsh PTY Ltd Architecture, “Conceptually the desire was to create a large scale sculptural object that extended over the entire project… The integration of public art along the freeway helps to enrich the project and Melbourne’s urban fabric.”
The jewel-like panels of colored acrylic in these noise walls along the Eastlink Freeway are public art that is enjoyed by millions of people every year, and “the tunnel portals and bridge structures, draw directly from the master palette so that a concise and coherent outcome is achieved.” 
To bring cohesion to the entire project, the hexagonal pattern of the slabs on this bridge mirrors that in the design of the tunnel portals.
The noise walls act as sculpture, public art… 
installation art…
and landscape art…
all rolled up in one.
On the earlier Eastern Freeway Extension, the intention was to create “… a series of interconnected arcs that, read in series, form a complete architectural sculpture.”
“The height and location of these shapes are positioned in direct response to acoustic requirements, the roadway and proximity of adjacent buildings and landforms.”
The final contextual reading is with the landscape… 
”The relationship of sculptural form and landscape provides a stimulating environment for passive activity away from and in contrast to the traffic.” Those same arcing forms are echoed in their work on the Tullamarine Freeway.
The Geelong Ring Road, also by Wood Marsh Architects, “draws from contextual references that reside in the landscape and character of the region. 
The horizontal datum of the planar fields, and the oxidized basaltic boulders, have provided the fundamental vocabulary for our [design]. 
We have adopted a taut, metal fence for the sound barrier walls, clad predominantly in corten steel. This finish, when oxidized gives reference to both basalt and the rich soil of the region.
Typically the walls run in straight lines with subtle changes in direction to give a crisp finish to the sound barrier in contrast to the geometry of the road. Further highlights have been added through the use of brightly coloured acrylic. 
These elements form the natural punctuation marks that we see existing contextually throughout the region. Across the various sections if the road subtle changes are introduced to give a sense of place without compromising the sense of a continuous journey.
If that was your house, which would you rather look at, a gray concrete wall, or this?
And that, my friends, is what public art and landscape art are all about.
Enjoy!
Marsya
*&*
Pepitas ~ Pumpkin Seeds ~ Not just for Halloween Anymore!
Pepita Factory
I don’t know about you, but one of my favorite things about Halloween is eating roasted pumpkin seeds, otherwise known as pepitas, after the pumpkins have been carved.
Thanks to stores like Trader Joe’s and Whole Foods, however, you can now buy hulled pumpkin seeds, or pepitas, year round. This is especially good news because pumpkin seeds are among the few foods that increase in nutritive value as they age.
Trader Joe’s Raw Pepitas
According to tests made at the Massachusetts Experimental Station, squash and pumpkin seeds stored for more than five months show a marked increase in protein content.
Pumpkin seeds are very high in minerals and phyto-nutrients. They are a very good source of bone-building phosphorus, magnesium and manganese, immune-supporting zinc and copper, and energy-producing iron. In addition, pumpkin seeds are a good source of muscle-building protein and healthy fats.
Pumpkin Seeds -Pepitas – Raw
Something to keep in mind when you are noshing on your delicious roasted pepitas, however, is that while they are healthy and full of nutrients, toasted pumpkin seeds are also high in calories (360 calories per half cup). Since they are more addictive than potato chips, I recommend portion control.
I either sprinkle them on my salad when I want to bring a little depth and earthiness to a vegetarian recipe or, instead of cooking a piece of meat or fish as a protein course, I’ll put a half cup or so of roasted pumpkin seeds in a little dish and eat them one at a time, like grapes.
Here’s an easy recipe for a healthy, high protein snack followed by more detailed nutritional information about pumpkin seeds
Toasted Pumpkin Seeds/Roasted Pumpkin Seeds:
Add a teaspoon of your favorite fat to a heavy bottomed frying pan (I like butter. If you would like to make this a vegan recipe, you can use olive oil, grapeseed oil, etc…)
Sprinkle in your shelled pumpkin seeds
Turn the heat to medium and cook, stirring occasionally until the pumpkin seeds start to brown
Once most of the seeds have turned light brown and begun to puff up, sprinkle them lightly with salt
Empty your pan, rinse out the salt, wipe dry
If you are using a cast iron pan, wipe a drop of oil around your pan. You now have a perfectly seasoned pan!
Enjoy!
Marsya
Nutritional Facts & Health Benefits
Pumpkin seeds:
- Are filled with lots of minerals including phosphorus, magnesium, manganese, iron and copper.
- Improve with age -
- Are a good source of vitamin K. According to tests made at the Massachusetts Experimental Station, squash and pumpkin seeds stored for more than five months show a marked increase in protein content
- Contain phytosterols, compounds that that have been shown to reduce levels of LDL cholesterol.
- Contain L-tryptophan, which helps with good sleep and lowering depression. Tryptophan is converted into serotonin and niacin. Serotonin is also very helpful in helping us to have a good night’s sleep.
- Are high in zinc, making them a natural protector against osteoporosis. Low intake of zinc is linked to higher rates of osteoporosis. In a study of almost 400 men (age from 45-92) published in the American Journal of Clinical Nutrition they found a correlation between low dietary intake of zinc, low blood levels of the trace mineral and osteoporosis at the hip and spine.
- Are a good source vitamin E; they contain about 35.10 mg of tocopherol per 100 g.
- Are the most alkaline-forming seed.
- Are an excellent source of vitamin B group (thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine) and folates).
- Contain good quality protein. 100 g seeds provide 30 g.
- According to studies, pumpkin seeds prevent calcium oxalate kidney stone formation.
- Reduce inflammation for arthritis without the side effects of anti-inflammatory drugs.
- Are used in many cultures as a natural treatment for tapeworms and other parasites.
- Are good for prostate health! The oil in pumpkin seeds alleviates difficult urination that happens with an enlarged prostate.
| Pumpkin Seeds* 0.25 cup ~ 32.25 grams ~ 180.28 calories |
||
|
Nutrient |
Amount |
DV (%) |
|
manganese |
1.47 mg |
73.5 |
|
tryptophan |
0.17 g |
53.1 |
|
magnesium |
190.92 mg |
47.7 |
|
phosphorus |
397.64 mg |
39.8 |
|
copper |
0.43 mg |
21.5 |
|
protein |
9.75 g |
19.5 |
|
vitamin E |
10 mg |
83.3 |
|
zinc |
2.52 mg |
16.8 |
|
iron |
2.84 mg |
15.8 |
(source: The World’s Healthiest Foods)
Mark Ancker liked this post
A celebration of Spring ~ Blue Trees Houston by Konstantine Dimopoulos
Artist Konstantin Dimopoulos uses crushed lapis lazuli & water to turn trees in Houston brilliant blue with the help of more than 200 volunteers Continue reading
In Defense of Iceberg Lettuce – the perfect salad for spring
Think for a moment about the salads of your youth…
The leaves at the heart of a head of iceberg lettuce have a delightfully crunchy texture & silky feel
Whether you poured on the blue cheese dressing or preferred a vinaigrette, odds were pretty good that the primary salad dressing vehicle in your bowl was crisp, iceberg lettuce.
With the popularity of “spring mix” and the increased marketing of specialty greens such as arugula, baby spinach & frisee, what was once a staple in salads across America has come to be about as fashionable in food circles as green Jello-molds studded with mini-marshmallows & fruit salad.
The whole cilantro leaves give this spring salad a lift
Well, I would like to come to the defense of Iceberg Lettuce. I can’t remember the last time I bought a head of iceberg lettuce before this week. My favorite fruit vendor had organic strawberries, for $1 per quart, and I immediately thought of my favorite Strawberry & Cilantro Salad w Fresh Lemon Dressing. That recipe calls for romaine hearts, but my vendor didn’t have any. Rather than making another stop on my way home, I decided to buy a head of iceberg lettuce instead, mentally turning my nose up a little bit as I did so.
Silly me.
Things don’t become ubiquitous in the marketplace
Organic Strawberries – $1 per quart – spring bounty
without a good reason, and that brings me to why this salad is the perfect spring salad.
We are used to seeing produce on the shelves year round, strawberries and lettuce in December, apples in April, grapefruit in August. It is easy to forget that fruits and vegetables even have seasons.
It turns out that iceberg lettuce too has a season.
Iceberg lettuce is a cool weather crop with a long growing season. This means that crops that were planted in California and Florida last fall, as coming into season now.
At its worst, a leaf of iceberg lettuce can be faintly stale tasting, limp, with a texture like a thin piece of styrofoam.
At its best, however, iceberg lettuce is sublime. The outer-leaves are crisp and watery, acting as a cool crisp foil for the other flavors in the salad. The inner-leaves have a tender crunch and a silky texture, and just a hint of bitter-sweetness.
This is the time of year to find iceberg lettuce at its best. Unlike the loose rubbery heads of lettuce you find all winter, the iceberg lettuce in the stores right now feels as dense as a head of cabbage and almost as heavy.
So, in a case of synchronicity, this most iconic of all lettuces is coming into season now, along the with strawberries that it so perfectly compliments in this addictive spring salad recipe.
Enjoy!
Marsya~
Strawberry & Cilantro Salad w Fresh Lemon Dressing & Iceberg Lettuce:
Ue as much dressing as is necessary to lightly coat your salad, but not so much that it puddles in the bowl.
Serves: 2-4, Time: 10 min
Ingredients:
- one half head Iceberg lettuce
- one half bunch cilantro
- one stalk celery
- one pint strawberries
For the fresh lemon salad dressing recipe
There’s nothing like the real thing
- one large lemon (Choose lemons that are round rather than long. They tend to have thinner skins and be juicier.)
- two cloves garlic OR one half teaspoon garlic powder (Trust me, purists will howl, but garlic powder works just fine.)
- two Tablespoons extra virgin olive oil
- one half teaspoon salt
- two teaspoons sugar (You can substitute Agave syrup, honey, etc.. if you wish. I use sugar for this recipe because it doesn’t compete with the delicate flavors of the salad.)
Optional, but delicious, variation:
For a salad that is still light with has a heartier, earthier note, substitute one Tablespoon vegetable oil and one Tablespoon toasted sesame oil for the olive oil in the dressing. Then garnish with toasted pecans and crumbled cheese.*
- toasted pecans – (Spread on baking sheet – place in 350 degree oven for approximately 5 min or until you the nuts natural oils start to sizzle. Keep an eye on them. Nuts burn quickly.)
- crumbled blue cheese
- crumbled goat cheese
*Do not add the cheese if you want to keep this vegetarian recipe suitable for vegan palates
First, prepare your dressing:
A Bright Lift
Locate a small jar with a lid.
Roll the lemon on the counter to loosen the juices inside the lemon.
Hold the lemon over the jar to catch the initial spurt of juices, and cut a slit in the side.
Gently squeeze to release the juices freed during the rolling process and then cut the lemon in half.
Finish juicing the lemon using a fork or reamer, and pick out the seeds.
If you are using fresh garlic, either push it through a garlic press or crush it into a paste with the salt.
Add the garlic powder or garlic, salt, oil and sugar to the jar.
Shake vigorously until the salad dressing emulsifies (about 20 seconds).
Adjust the salt/sweet ratio to your liking. Let stand while you prepare your salad.
Cut the iceberg lettuce into bite sized pieces and add it to the bowl. I like to cut my iceberg lettuce into cubes and then break apart the chunks made of the pale yellow, slightly waxy heart leaves all crumpled tightly together.
Rinse the cilantro to remove any lingering sand and either pluck off the individual leaves or COARSELY chop the part above the bare stems . (It is important not to chop the cilantro too finely, or you will loose the burst of flavor that is released when you bite into a leaf.) You should end up with a half cup of loosely packed cilantro leaves which you then sprinkle on top of the lettuce.
Rinse and remove the tops from the strawberries and cut them into quarters and add them to the bowl.
Give the salad dressing a good shake to mix it up again and pour approximately half of the jar’s contents over your salad.
Stir the salad until it is evenly coated, then taste the salad and adjust the dressing to your liking. I like this salad dressed very lightly, just enough to coat each piece with no dressing pooling at the bottom of the bowl.
Divide into two salad bowls enjoy.
Mexican Hot Chocolate-Style Chocolate Pudding – Fast Easy Delicious!
I decided to make chocolate pudding from scratch last week when the only chocolate pudding mixes in my local grocery store were for instant pudding (blech! blah! patooie!).
Mexican Hot Chocolate-style Chocolate Pudding – serve w sliced bananas
All I can say is this. Making chocolate pudding from scratch using this easy pudding recipe was so easy, I have no idea how pudding mix ever became a thing. Because I was making the pudding for someone whose palate is tickled by complex and intense flavors I decided to take things up a notch by turning chocolate pudding into Mexican Hot Chocolate-style Chocolate Pudding using the balance of flavors that I perfected for my Mexican Hot Chocolate recipe.
Cocoa Cornstarch and Sugar
Here’s what you do:
Mexican Hot Chocolate-style Chocolate Pudding Recipe:
serves 4-6
2/3 cup sugar
1/2 cup unsweetened cocoa powder (you don’t have to get fancy, Hershey’s will do nicely)
6 Tablespoons corn starch
2 teaspoons REAL vanilla extract
1 pinch salt
1 dash cayenne pepper* – optional, but I really like the little kick*
1/2 teaspoon REAL almond extract
1 teaspoon cinnamon
4 cups milk
Directions:
In a medium sized sauce pan mix all the ingredients except the milk
Then pour in a little milk and stir until everything is thoroughly blended and there are no lumps.
Then using a flat-bottomed stirring implement (you have to ensure you don’t miss any spots on the bottom while stirring) and stirring CONSTANTLY (When I say constantly, I mean constantly. This will burn if you leave it for 30 seconds)bring to a boil over medium heat – This will take 3-5 minutes
Once the mixture starts to bubble, turn off the heat and stir constantly for 1 more minute
Pour into 6 small cups or bowls – 4 if you like a large serving. To avoid “pudding skin” cover each dish while still warm and then let cool in the refrigerator for a few hours or overnight.
Serve garnished with sliced bananas.
If you just want regular old-fashioned chocolate pudding use this easy recipe:
Old-Fashioned Chocolate Pudding Recipe:
serves 4-6
2/3 cup sugar
1/2 cup unsweetened cocoa powder (you don’t have to get fancy, Hershey’s will do nicely)
6 Tablespoons corn starch
2 teaspoons REAL vanilla extract
1 pinch salt
4 cups milk
Directions:
In a medium sized sauce pan mix all the ingredients except the milk
Then pour in a little milk and stir until everything is thoroughly blended and there are no lumps.
Then using a flat-bottomed stirring implement (you have to ensure you don’t miss any spots on the bottom while stirring) and stirring CONSTANTLY (When I say constantly, I mean constantly. This will burn if you leave it for 30 seconds)bring to a boil over medium heat – This will take 3-5 minutes
Once the mixture starts to bubble, turn off the heat and stir constantly for 1 more minute
Pour into 6 small cups or bowls – 4 if you like a large serving. To avoid “pudding skin” cover each dish while still warm and then let cool in the refrigerator for a few hours or overnight.
Serve garnished with sliced bananas.
Lara Mangan Brothers liked this post
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