Published by

cold water didn’t hurt my ears (~1992–2000)

light blue stucco
navy blue shutters
kitchen window like a fishbowl, or a porthole
one floor, mostly

mom splitting her knee open on the brick stairs up to the front door

pots & pans band

dad’s lime green motorcycle, briefly

agapanthus & jade plants
bougainvillea
the scariest palm tree

garage always full, but never the car

where did mom keep her drawing board?

huge glass sliding door at the back
games through the wicker rocking chair
cinder blocks and chain link

ice plant covering the hill to the creek behind the house

sliding closet doors, the paint would stick

neighbors with the scary Halloween ghost
Zeke & Aileen, and the toys they made for us

white painted brick surrounding the fireplace that we rarely used

– – –

blue stucco and blue shutters again,
but this time with white wrought iron
two floors now
wisteria taking over at the back

parents’ brass bed frame, with ceramic decorations on the spindles

mom and her study, wooden artboard and captain’s chair
endless stacks of continuous form paper
tins of colored pencils, meticulously organized by hue
AOL and computer games

the oven that went baroom

Sega Genesis behind the couch
Brett was way better

possom in the wood pile under the lemon and lime trees

the water main broke, water gushing down the street
jumping over the water to get to school

Mr. and Mrs. Redlitz next door
the not-so-nice lady on the other side
Teddy & Dmitri

games barefoot on the berm
until I stepped on a bee, and dog poo
Cassiopeia, Pleiades, Big & Little Dippers

Pleiades was mine, my little tornado

people jumped off that cliff sometimes, but we didn’t hear much about it; probably on purpose

falling about 5 feet on to my back on the rocks after trying to climb the cliff instead of using the path
I was lucky, it was one of the first times I really felt lucky
it could have been so much further
the grass at the top felt incredible

there’s an edible plant that grows on the cliffs and tastes sour, dewy and pink
and mustard, and fennel

owls, sometimes; gulls, always

still dream about walking down the storm drain, through the rocks and down to the bay
not sure it’s possible

we were always told to keep well back from the cliff edge, it could be soft even when it’s been dry
it was usually dry

the road leading to a friend’s house near the school fell in to the sea not long before we moved away
the rollercoaster road near the best tidepools was always changing
we didn’t go there often

countless tadpoles in the storm drain
one day we weren’t allowed to play in the storm drain
it didn’t seem like anything had changed in the little tadpole pools

never once saw the green flash

running my fingers through the sand just after the wave recedes, feeling millions of sandcrabs

mile swims around the buoys
mile runs in blistering, soft sand
Neil, a first crush
his real name is Donald
he was the only faster swimmer

a ray in the shallow water, briefly, before I can show anyone
a vivid purple jellyfish
dolphins in the bay, rarely

don’t dive in head first, always wade out and check the levels first
how to brace someone’s neck if you’re waiting for first aid
don’t touch a seal, it’s probably sick
don’t step on kelp bulbs barefoot, there might be something sharp inside
don’t step on the black “rocks”, they’re chunks of hot tar

cold water didn’t hurt my ears

Published by

A+ hummus using one can of chickpeas

Edit 8 June 2021: So when I originally wrote this about three years ago, I was using an *extremely* crappy food processor. I now have a sort of Nutribullet knockoff and it grinds the ingredients to a superb consistency without the extra faff of doing things little-by-little. Both methods are presented below, depending on your device.

I finally cracked it. The madness is in the method. To make good hummus using one 14.5oz/400g can of chickpeas, see instructions below depending on your device.

Related, the Super Kim can opener by Nogent is the only can opener that should exist.

With a high-powered blender or food processor

If you’ve got a food processor or blender that really obliterates everything in its path, you can get away with putting it all in at once. You want to be conservative with the garlic in this case because you aren’t giving the garlic any time to mellow out in the lemon juice.

Use the softest salted chickpeas that you can find. Goya canned chickpeas are a good call if you can find them. If you go with a no-salt can, your hummus will probably taste a bit lackluster.

***

In a blender, combine 1 can of chickpeas, 3 tbsp fresh lemon juice, ½ clove of garlic, 4 tbsp tahini, 5 tbsp water, ½ tsp sea salt, and a good pinch of ground cumin (optional).

Blend it all together until very smooth, at least 40 seconds at a pretty high power. Scrape down the sides and blend again if some of the ingredients get stuck. Taste the mixture and add more salt, water, or lemon juice if the taste or consistency isn’t quite as you like.

To serve, drizzle with good quality olive oil and optionally garnish with smoked paprika, za’tar, chopped coriander, toasted cumin seeds, kawarma, extra chickpeas, etc.

With a crappy food processor

If your food processor is not so great, like the tiny food processor attachment that came with my old stick blender, you need to break down the steps a bit.

The issue is that the tahini can be a bit “mealy” when it doesn’t get fully emulsified or gets stuck under the blades, and the final texture can be a bit gritty if the chickpeas aren’t soft enough. Some people recommend peeling (!) the chickpeas and while I imagine this helps, it’s not something I’m ever going to realistically do.

***

Put 4 tbsp lemon juice and 1 clove of garlic in a food processor and blend until the garlic is finely chopped. Let the lemon and garlic sit together in the food processor for a bit during the next step so that the garlic flavor chills out.*

Next, check the firmness of your chickpeas. Some tinned chickpeas are quite soft, most are very firm. (In the UK, I seem to remember that Tesco’s own brand is weirdly good?! In the US, Goya brand works great.) Open and rinse 1 can of chickpeas, then pop one in your mouth. Try to squish it between your tongue and the roof of your mouth. If it doesn’t give super easily, then you’ll want to soften them a bit to get a better final texture.

If you do need to soften your canned chickpeas, dump them in to a pot with enough water to cover and ½ scant tsp baking soda. Bring to a boil and then simmer until they get pretty soft and the skins are separating from the legumes, about 20 minutes. When ready, drain them and allow them to cool. If you want to use them immediately, carefully rinse them in cold water.

Now, you’ll add the fats gradually along with a little water. The goal is to emulsify the fat in to the liquid without causing it to separate. Put 4 tbsp tahini in the food processor with the lemon / garlic mixture and blend just until you get a smooth paste. Next add 4 tbsp cold water and blend until very smooth. With the addition of the water, it will get more pale and fluff up a little.

Add your chickpeas, a good pinch of ground cumin, and about ½ tsp sea salt to the food processor and blend until smooth. Taste it and add more salt or lemon juice as necessary. Add a bit of cold water if you like it more fluffy.

To serve, see serving notes in the alternate method above.

* Allicin is responsible for that intense sulfur flavor in raw garlic. Allicin is one of the things that gives garlic its health qualities, but it can also put too much of an edge on some dishes. Mincing or blending raw garlic directly in to lemon cuts denatures allinase, one of the compounds in garlic that creates allicin. Read more about this on The Garlic Farm blog.

Edit 1 09 2020: Increased tahini amount and added baking soda technique inspired by a recipe by Ottolenghi and Tamimi and a Cookie & Kate recipe.

Published by

🌈 + beata viscera iridis at the Royal Academy

Rainbows + Beata Viscera Iridis performed by Musarc at the Royal Academy, May 2018

Musarc performed Rainbows + Beata viscera iridis on the Burlington Gardens staircase at the Royal Academy on Saturday 19 May 2018 as part of the RA’s 250 birthday celebrations.

Rainbows is devised by artist Sarah Kate Wilson, and Beata viscera iridis is a simple arrangement of a medieval conductus by myself and architect Toby O’Connor. This is, I believe, the third staging of these pieces together.

A few of the performances at the RA had a lower key than usual. An interesting register to work with, the energy is very different. The clip here includes the introduction and the beginning of the conductus.

Photo by Justine Trickett. Recording courtesy Sam Belinfante.

Published by

(‘Amateur’ – one who loves)

Certain quotes lodge themselves in your head. So many of the ones in my head come from the fourth edition of What is a designer by Norman Potter published by Hyphen Press in 2002.

p.23, on design education

The words by which people describe themselves – architect, graphic designer, interior designer, etc. – become curiously more important than the work they actually do. In one respect this is fair, because under modern conditions it may be very difficult to find one word to identify their work, but such words tend to build up irrelevant overtones of meaning which are more useful as a comfort to personal security than as a basis for co-operative enterprise.

p.30, wrapping up his thoughts on design education

All we can do is make good work possible, and be alert to its coming; never fooling ourselves that all good things come easily. To work well is to work with love.

p.57, on recognising the value in nuance

In raising consciousness of these matters, it should be remembered that our civilization sells itself through sensation, preferably with the volume turned up. This is good reason for designers to learn how to speak quietly, and to understand how it is that conversation becomes possible between people and things.

And nearly every point in chapter 18, “Advice for beginners”, and 19, “Questioning design”.

Published by

Chinese web font research

Did some research on Chinese web font best practices a while back when working on Memory Machine for Tyler Coburn + Asia Art Archive with Luke Gould. It was an interesting challenge. This was my overall takeaway from the research:

  • Self-hosted fonts are out, the font files are prohibitively enormous due to the number of characters
  • The Great Firewall can cause issues with most font services, so no Google Fonts or Typekit
  • If you need to render a mixture of Latin and Chinese characters and want them to use different fonts, the font stack structure and naming is critical (see article by Kendra Schaefer for more info)
  • Bold and italic should never be used for emphasis on Chinese characters since it distorts their meaning

Read more