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FAVORITE .... APRICOT

The anamorphic Bernard Prat

In January 2004, I had seen in a television Télématin, a report that showed the completion of the portrait of Jacques Dutronc Bernard Prat.

I was seduced by the concept.

Friday night in the exhibition ARTéNÎM (9 th Exhibition of Contemporary Art in Nîmes), AD Gallery exhibited some works of this artist.

http://www.adgalerie.com

Curiously, the course of Bernard Pras is not that of a photographer.

After more than twenty years of painting but also sculpture by assemblages of found objects he designed in 1997, an amazing form of expression, using the photographic medium, but whose creation has more to painting and sculpture than photography.
The development of a work of Bernard Pras are several steps: The first is
harvest: harvest of used objects (toys, utensils, clothes ... but also household items). Then comes the choice of colors, shapes, sizes.

Finally comes the assembly, the main operation: assembly which will be from the viewfinder of the camera.
people here, this is not the camera that moves to choose the best angle of the subject but the subject itself is constructed in front of the camera static.

true anamorphosis, the cluster of objects becomes portrait: not only image but psychological analysis by the choice of objects and their implementation.
Portraits of friends (Frank, Yota, Gabriella, Yvelines, Vincent), famous portraits (Marilyn Che Van Gogh), but also portraits of anonymous (Pipo, Alsat ...) witnesses the scene where the objects were collected starting.

http://www.hirschfeldfineart.com/index_frameset.html

You can buy this book traces his work:

Bernard Pras Inventories - Christian Louis Eclimont
Monograph (paperback). Released in 01/2007 ANAMORPHOSIS

INTERVIEW WITH BERNARD PRAT:

Where are you from?

From painting then. I had never made a picture of my life before. I had no taste for it. But what interests me now is, first to keep track of my installations and also what appears in the camera viewfinder.

Who are you?

I am a painter whose efforts have led me to the photo. I have behind me 20 years of painting and photo only 3 years, so I consider myself more as a painter.

Besides the problem I raised in my photos are problems of a painter. I feel like a painter who has amputated hands, like a fox cuts the members to get out of the trap into which he fell, to liberate themselves. Exactly.

My vision is that of a painter is just the technique that is different. In painting I wanted to create a kind of space that would be indicated by two things when I was painting I was interested in absolutely empty space left between two tables.

is the photo and facilities that precede them that allowed me to establish this relationship between empty space and the viewer will be able to live. What is beautiful is the imagination of the beholder, as Duchamp said: "It's the viewer who makes the table".

A BIT OF CULTURE:

An anamorphosis is a reversible deformation of an image using a system optical - like a mirror curve - or process mathematical .
Some artists works produced by this process and created distorted images that are recomposed to a predetermined point of view and privileged. Historically, the anamorphosis is one of the applications work of Piero della Francesca on perspective. Indeed, this is the rationalization of vision that led to the systematic projection techniques, which are anamorphic one outcome. This "secret art of perspective" referred Dürer experiencing multiple applications, both in the field of architecture and sham in commercial uses.

Where Do You Get Fluffies?

POOL ... GIFTS

love fruit to alcohol!

But alcohol is often dominant.

Here is a recipe very simple to make and which I think is perfectly balanced ...

INGREDIENTS:
apricots heavy gauge quality Orangered preferably
powdered sugar
alcohol at 90 °
type 1 glass mustard jar 20cl
glass jars like "THE PERFECT" http://www.leparfait.fr

The variety Red-Orange, who is from Provence (and often the Bouches-du-Rhone). Very colorful, pulling slightly to the red, it is sip of juice.

Small precision about alcohol at 90 ° because it can visibly shocked. It is indeed alcohol at 90 ° or 95 °. In Italy, it is freely sold in supermarkets, bottle of 1L. In France, it is forbidden. So made eyes at your pharmacist ! You should deliver 1 liter or 2 without too much trouble. Attention it is nature and not canfré ....

DIRECTOR:
Wash apricots and dry with a cloth.
Separate mumps apricots.
Fill jars with 1 / 2 part apricot rounded up on top.
Add a cup of powdered sugar and a glass of alcohol at 90 °.
Close the jars of apricots.
Put head down, head up several times to mix the sugar and alcohol.
Find a sunny spot and put the pots in the area next to each other.
The next day the guys go upside down cover on the ground.
During 8 days, the pals turn once again to the place upside down.
Apricots in contact with the sun and alcohol will make the juice and take a golden color.
Ranger then your pots in the dark after being decorated with a pretty label or house you will notice the year of realization.
These apricots are preserved so many years and will delight your guests after a meal.
I advise you to place a few hours to advance the pot to be enjoyed in your fridge. They are much better frozen!

WHY "APRICOTS POOL?

Simply because it's where I set up my jars of apricots for 8 days of sunbathing ....

A BIT OF CULTURE ....

The apricot is the fruit of a tree commonly called small apricot , of the family Rosaceae . The scientific name for the apricot is Prunus armeniaca L.. The has bricotier belongs, as plum , the subgenus Prunus.

The apricot one fleshy fruit a drupe, round, with a core drive with one big seed or almond.
The flesh is sweet, juicy orange and firm - the content carotene or provitamin A is high, it is she who gives the color orange and apricot is rich in pectin, which inflate easily with water and giving it its soft side.
skin, the color can range from yellow to red, sometimes dotted with "freckles" and eat. The color red is not a guarantee of maturity and the apricot ripens only after picking.

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TASTE ....

I like to please!!

How to thank my friend Mark's 2 nice places bullfights (yes I admit, I like it!)?

IS VERY EASY ...

is a gourmand and gourmet ... He loves
(among others) in my recipe anchovy PILI'S
Also, as I prepare various homemade products, I decided to make a pretty composition of some of my achievements "house" you will find recipes under the heading : "DAY BY DAY ....":

A jar of anchovies PILI'S

A jar of fig jam

A pot of apricot pool "

75 cl wine vinegar home

A plate of quince paste

Therefore, j 'I looked for a nice box ... I found nothing original except a beautiful bird cage in which I 'll install my products ....

I create custom labels that I glue on each product.

To add a wink bull, I also offer the new book by Alain Montcouquiol : "The Meaning of Power" (see section last book purchased).

Tonight I did my package and I'll watch it tomorrow .....

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THE thawed RABELAIS

June 6 to September 28, 2008

30 exhibitions of contemporary art in Languedoc Roussillon

You no longer that until Sunday to enjoy some of this exhibition in various places ...

http://www.fraclr.org/

At the request of the Region Languedoc-Roussillon , the Regional Fund for Contemporary Art Languedoc-Roussillon initiates and coordinates for the second time after heater, Marcel! in 2006, a major regional event devoted to contemporary art and artists.

Taking Francois Rabelais as thematic reference to the thirty exhibitions that staked the regional territory during the summer of 2008, the FRAC and its partners offer a cultural expression of outstanding contemporary art building on the historical and artistic riches of Languedoc-Roussillon .

The thawed Rabelais is built along two axes intended to reach: that of literary and artistic imagination and that of a territory with a history of its own, but to reactivate the present issues contained in the texts and works .

Therefore, in addition to contemporary art venues, the course may make the public discover the many unique sites that cover the five departments of the region. It will link works, dramatic and confusing, and ancient contexts, chapels, abbeys, historic sites, wineries, but also parks and city streets ...

AND DIGEST :

Celebrating regional natural parks!

Sunday, September 28, 2008 Location: PACA
The regional nature of the Camargue , Queyras, Alpilles, Luberon and Verdon invite you to celebrate with their circuits, Discovery, animations. Information and reservations required at 04 91 05 64 60.
Download the full program of the festival in the Camargue

Day Camargue Regional Nature Park "The 30 years of the breed of Camargue Horse In Camargue breeding figures prominently Inthe maintenance of biodiversity by the method of grazing pratiquéde extensively over large areas and sanséquipement.

breeders, anxious to safeguard their horses ACR and preservation of the environment they live danslequel, came together in the Breeders Associationof Camargue horses (AECRC).

Thanks Ala collaboration between the Regional Park of Camargue etl'AECRC, with the help of the administration of National Stud, ACR Camargue horse has been officially recognized in1978. We invite you to the anniversary of 30 years beyond the horse race at the Domaine de Camargue Méjanes.

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CONTINUED ... POMEGRANATE JUICE

From 25 to 29 September 2008!

70 exhibitors gallery owners, art publishers and institutional form the essential core of ARTéNÎM . It is they who create the event and offer it its personality.
They are all experienced professionals, they know and they like to discover new talent, promote them in making every effort to make them known to collectors and the general public.

They enable designers to access a side and accompany their career by ensuring their developments on the art market even after the demise of the artist. They are those who, alongside institutional and arts managers of public procurement, help artists live from their art and create independently.

http://www.expo-nimes.com

ARTéNÎM annual gathering of exhibitors from all over France but also more and more professionals abroad (Canada, Korea southern Japan, Spain, Italy ...). This international dimension is essential in the art market and Didier bladder, the Curator of the exhibition strives to make this event a showcase of the artistic trends of the world.

SOME GALLERIES PRESENTS:

GALLERY N. GOGAT - ACUTE DEAD http://www.galerie-nicolegogat.com

AD GALLERY - BEZIERS : www.adgalerie.com

GALLERY TEMPLE - Lourmarin : www.galeriedutemple.com

SOME ARTISTS PRESENT:

Frédéric LEMOINE

M'Barek Bouhchichi


Toshiko TOCHIHARA

If you are impervious to contemporary art:

Quick! Run the Fabre Museum to Montpellier see the exhibition Gustave CURVE T which ends on Sunday, too ....

http://www.ot-montpellier.fr/musee-fabre/

Opened June 14, the exhibition Courbet museum Fabre of Montpellier Community has already attracted over 100,000 visitors!
After being presented in Paris and New York, the exhibition Courbet , which brings together an exceptional of 116 works by the artist, meets a real success for this third stage Montpellier, where the presented include paintings by Courbet during his stay at Montpellier .
You can admire the famous painting " originally the world."
Visitors have a few more days to see the exhibition, which runs until September 28.

Information Tel. 04 67 14 83 00

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Pomegranate juice is a drink used for millennia in Iran . This result would significantly reduce hypertension and would be a fabulous tool for prevention against prostate cancer.

is the result of a study conducted for 3 years by the American Urological . drinking pomegranate juice once a day increased about four times the period during which PSA levels remain among men treated for prostate cancer, stable.

This requires 25cl drink per day ...

But not easy to press a grenade to get the juices ...

Where to find this precious nectar?

Boutique diététique :

GOLDEN GRAIN - 18 rue de la Madeleine - 30000 NIMES - Tel: 04 66 67 84 03

Choose preferably a unfiltered juice to be richer in vitamins.

ORIGIN OF GRENADA

PERSIA

Born e in Ancient Persia (The Iran today), it is 10 000 years that the grenade is used as a remedy. Considered a heavenly fruit (fruit of the Gods), the Persians believed that pomegranate contained all the elements necessary for their vitality.
· Effect slimming
· Increases urine production and helps digestion
Improves vital organs (heart and liver)
Promotes blood circulation and eliminates toxins in the blood
· Good fight against Diabetes enhances virility and decreases nausea in pregnant women.

EUROPE

The Moors brought the fruit to Europe, and the English city of Granada, founded in the Xth century, owes its name. Populated by Celtiberians and Jews; the city is named Elvira at the time of arrival of the Moors, who renamed Garnat Al-Yahud (Pomegranate of Jews). That would be because of persecution at the time by people they have delivered their city from the Moors to protect themselves.

Title: "Virgin and Child with Pomegranate Artist: Sandro Botticelli

THE FRUIT OF THE GODS

is known as the grenade "fruit of the Gods" and it is not by chance.
symbol of fertility because of the abundance of its seeds and its round shape, it was considered the fruit of the gods Egypt .

THE BIBLE

The bible makes several references in the Song of Songs, and the pomegranate could be the tree of knowledge and grenade the forbidden fruit! .

"Your lips are like a scarlet thread, and your mouth is nice, your cheek is like a neighborhood pomegranate behind your veil." (Song of Songs 4.3)

"I lead thee, I will introduce you to the house of my mother, teach me ! I'll make you drink spiced wine, liquor my grenades. "(Song of Songs 8.2)

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GARDIANS OF BULLS IN RICE OF CAMARGUE

In the region Nimoise there are several farms in Camargue bull .

In Many butchers will give you the bull meat quality to make your stew. There are also delicious sausages bull for your appetizer ...

INGREDIENTS: (for 10 persons)

3 kg of bull crap
220 g salt pork
4 carrots, 2 stalks
5 cloves 3 onions

thyme, bay
a piece of orange peel
1cuil tablespoons flour 1 bottle
1 / two of good red wine
olive oil Salt and pepper
and 4 cloves
a plug 51 or Ricard Pastis
Camargue Rice

THE MARINADE: (the day before)
Put in a dish the pieces of meat with bay, thyme, 2 cloves, 2 cloves garlic into small pieces, 2 grinds of pepper, 1 onion, 2 carrots and 1 chopped celery stalk.
Cover with red wine and put a whole night in the refrigerator covered with a cloth or plastic wrap.
The next filter the marinade and remove the pieces of meat.


PREPARATION: (previous day)
In a large pan, sauté oil 2 onions, 2 carrots and celery detailed sliced bacon and cut into pieces. Add the meat, do well browned, then flour, stirring the mixture. Then pour in the marinade filtered. Then place the garlic, bouquet garni, cloves and orange zest. Lightly salt and pepper. Cover and cook over low heat for at least 4 hours to ensure the meat very tender and sauce a bit thicker.

The next day reheat the stew by adding 1 / 2 bottle cap of 51 or Ricard Pastis. Serve with rice of Camargue or fresh pasta.

your stew will be more heated the better. You can prepare more than needed and freeze it without any problem.

Appeared in France at the end of thirteenth century, the cultivation of rice, wedged between the arms of the Rhone Delta ,'s main objective was to fight against the salt that would have transformed the Camargue in vast desert, then until the 1930s, that of preparing the land for other crops in particular that of the vine ...

Today some 12 000 ha are cultivated. Rice is grown and harvested and a very high quality. Gourmet rice, the rice is cooked Camargue with pleasure ... declined in grain rice, long, and also steamed fragrant, he has bowed to demands for better venting his culinary flavors and aromas ...

RICE CAMARGUE - CANAVERE :
When she was in fifth at the College of St. Gilles, Francoise Benoit was a professor Michel TRUCK. Become co-managed with her husband Jean Louis company based in CANAVERE St Giles, she appealed to the teacher not liked but obviously the artist to design a special package for the range of rice Camargue sold in delicatessens. An original way to showcase a product Gard.
Midi free Monday, September 22, 2008.

http://tombereau.blogspot.com/2008/05/le-midi-libre-du-8-mai-2008.html

You can buy this product:

L 'GROCERY CAR INE rue Racine 30000 Nîmes

and

THE HOUSE OF WINES road of Espiguette 30240 Le Grau du Roi

http://maisonmediterraneenne.fr

CAMARGUE RICE - AREA OF GREATER Badon :

pm ttp: / / www.camargue-production.com

Along knowledge of the great mas Badon In the selection and cultivation of the best rice you can discover all the natural flavors of the tradition of the sun.

CAMARGUE RICE - THE FISHERIES DE PROVENCE

www.pechesdeprovence.com
Michel Mathieu marie rice Camargue petal flowers
past three years, a small company Gard floundering in a quirky and poetic concept: marrying Camargue rice and flower petals. Long lavender rice, rice Full poppy, jasmine rice, red ... That's how Sins Provence has a cereal altogether ordinary combination of colors and fragrances. Available in eight compositions, rice flower became the flagship of this young brand that has been evolving since 2003 on the niche of traditional sweets and jams. Michel Mathieu
, the director of Sins of Provence working Camargue rice since 1997, sought to promote a local product subject to dangerous hazards of global competition: "The original idea was of course stand out from the mass distribution by creating its own brand, which needed to attach a product atypical. Still in the idea of surprise eyes and taste buds, Michel Mathieu seeks to "awaken the senses around a food often tasteless."

blends are available based on several varieties registered PGI (protected geographical indication) "Camargue rice .
And obviously the demand and opportunities are there. After three years of existence, the turnover will crescendo and small mark Gard in France is present in 400 windows of the dining grocery stores fine cuisine and great hotels. All care provided at a cost, which keeps the rice flower of a consumer to make an elegant gift. In shop, pack of 500 g is sold around four euros.
Echos - Midi Libre, 28 August 2007

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PAVE TUNA BALSAMIC VINEGAR

"Recreational fishing in open sea is more common tuna"

After the ban on Tuna issued June 30, 2007 at the place of professional advice from the Department of Fisheries also prohibited from Monday, August 27, 2007, to anglers. Fortunately we took advantage of a friend's boat to go fishing for tuna before it was banned! And luckily we are not returning empty-handed! "

The hardest part was to cut up to without damaging it because we did not have good knives! But we managed to communicate!
We ate tuna steaks a la plancha and just turn around, a true delicacy ....
I also prepared the tuna steak with balsamic vinegar:

INGREDIENTS: (serves 4)
4 slabs of bluefin

of Oil Olive

balsamic vinegar

Salt, pepper

PREPARATION:
In a pan with a little olive oil enter the cobblestones of the 2 sides. They should be slightly pink for not harden.

At the end of cooking deglaze the pan with 4 tbsp balsamic vinegar, reduce and serve immediately.

Served with rice pilaf or couscous spicy.

I recommend one brand tipiac which is very well balanced and wonderful accompaniment to fish.

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BABA RUM OR SAVARIN

"A dessert without cheese is like a beautiful woman who is missing an eye." Anthelme Brillat-Savarin

If you are not capable of a bit of witchcraft, it is not worth it to mix cooking ... (Colette)

"A good cook is a fairy who dispenses happiness." Elsa Schiaparelli

"There are three things in life, I can not stand: hot coffee, champagne, warm and cold women. Orson Welles

"The best wines are good cooked. Pierre Dac

"Gluttony begins when we no longer hungry." Alphonse Daudet

"Good food and good wine is heaven on earth." Henry IV

"Cooking requires a light head, a generous spirit and an open heart." French painter and sculptor Paul Gauguin

"That soup is inedible, it does sometimes only a hair." Giulio Romano

Rum Baba: The stepfather of Louis XV, Stanislas Leczinski, finding Kougelhof a little dry, decides to soak in rum syrup and flaming. He named his find the "Ali Baba" because he was being lire counts Thousand and One Nights.

The Savarin Baba without raisins created in 1845 by a pastry chef in honor of Julian Augustus gastronome Jean Anthelme Brillat -Savarin

INGREDIENTS:
3 eggs 65gr each
195gr caster sugar 195gr
fluid
flour 1 packet of vanilla sugar 1 bottle of rum
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PREPARATION: Preheat
your oven to 180 degrees. Beat 3 eggs in a bowl. Add sugar, sifted flour and the yeast packet, the packet of vanilla.

Pour a swig of rum. Grease a baba.
Pour mixture and bake about 20 minutes.

Unmold baba in a dish with sides.

Heat 1 / 2 liter of water with 25cl rum and a little sugar.

soon as this mixture is hot pour it with a tablespoon of the baba.

Cool, then refrigerate several hours. Nightlife
baba for dessert from the fridge and pour over the rum 30cl pure at least! Baba be a sponge.

Serve with whipped cream home.

CHANTILLY:
2 doses of cream and at least 30% sugar.
Put a bowl in your freezer so deep that it is frozen at the time of preparation of the cream.
Remove cream from fridge pods. The

pour into the bowl and ice cream whipped up using your mixer. When the cream has taken to add the icing sugar gradually while continuing to beat.

Taste of the preparation to see if it is to your liking and quite sweet.