Why create art?

February 22nd, 2010 § 0 comments § permalink

© Michelangelo

I always thought you had to be like the exotic Yoko Ono to be classified as an artist. But then I remembered that painters like Goya, Da Vinci and Michalangelo, that had to make portraits to get by, and would even charge extra to paint hands and now they’re considered timeless.

In my mind, up until recently, you had to be a painter, sculpture or writer to be an artist. Musicians, photographers, designers and software developers didn’t even come into it.

Now I think everyone creates art. We have to, it keeps alive that part in our brain that despises repetition, doesn’t think in a straight line and keeps alive our imagination. You create art when you put in a bit of effort into how you present food, when you plant in your garden and when you take on a personal project at work, for the fun of it.

The whole concept of art is a completely human element. It doesn’t ensure that we live longer, eat better or keep warmer. It makes the world prettier. Our relatively large brain and our concept of time allows us to predict our own death, we will die, it’s just a matter of when. And our fear, our instinct, copes with this by creating things that will remind our predecessors of us. Building the pyramids didn’t make the Pharoahs immortal through the number of objects they carried into the afterlife, it made them immortal through the sheer size and artistry of their tombs. Thousands of years later, we remember them.

That’s what every artist tries to accomplish. All we really want is not to be forgotten by the next generation, and maybe, just maybe, the next thousand years.

What do you think? Do you create for fun, for timelessness or for both?

Easy as beef stew

February 17th, 2010 § 0 comments § permalink

One of my friends keeps on giving me shit about not having enough meat recipes. So Simone, this is for you.

I got this recipe from the kind chef at the L.A Museum of Art’s cafe. It’s pretty basic but I think what makes this magic is simmering the wine until it’s syrupy.

  • Stew beef (anything with fat running through it), cubed
  • Bottle of red
  • Onions, carrots, potatoes and any root veg you have lying around, roughly chopped.
  • Store-bought beef stock or three cups of homemade stock
  1. Get a big pot, add a little, little bit of olive oil and when the temperature is on high, brown your cubed meat. Do it in batches if there’s heaps.
  2. Take out the beef and set aside. Turn the heat down to low, add the veg and stir on low until the brown bits of the beef come of the bottom of the pan.
  3. Add two cups of red wine. Drink the rest, if you’re into that. Simmer until the wine is almost halfed and syrupy. Don’t boil otherwise your veg would turn into mash.
  4. Add the stock and add enough water so everything is covered. If you’re using store-bought stock, don’t add salt but add pepper.
  5. Bring to the boil until the sauce thickens and then simmer for two hours, at least. The longer, the better. Serve with some crusty bread.

Videos of our holidays

February 14th, 2010 § 0 comments § permalink

This was my man’s project for the weekend. I’m so glad as video editing is time-consuming and he just churned it out. Woot.

Pre-Chrissy in NYC from Tash Jayasinghe on Vimeo.

Aruba from Tash Jayasinghe on Vimeo.

Link love

February 10th, 2010 § 0 comments § permalink

I don’t normally do link posts but it’s snowing in D.C and I’ve been reading a lot of cool shit, cause, you know, it’s a blizzard outside.

I feel like I need to comment on this because it’s the closest I’ve come to city-wide chaos. Supermarkets are empty, you can’t drive anywhere, schools and work places are closed and my darling partner had to travel for work for the last two snow storms, so he’s had flights cancelled. We have tickets to see Buddy Guy and B.B.King tomorrow night but I don’t see that happening.  But it could be worse. There’s a roof over my head, I’m warm and perhaps, as bad as it is to admit it, I have internet access and that’s keeping me occupied.

So, rant over, here’s my link love.

Be patient with your work

February 3rd, 2010 § 0 comments § permalink

Monet Rouen Cathedral

Claude Monet took two years to complete thirty paintings of the Rouen Cathedral. Keep that in mind the next time you’re feeling stuck. Two years, thirty paintings.

See some of them: http://www.learn.columbia.edu/monet/swf/