I'm a featured artist on Crafthaus!
How very flattering.
Saturday, August 28, 2010
Friday, August 27, 2010
daisycutter
Wednesday, August 25, 2010
Saturday, August 21, 2010
1-bit music
I've been listening to the strange works of Tristan Perich this morning. A combination of low-tech electronics and minimalist compositions on conventional instruments.
Friday, August 20, 2010
sad passing
I'm not usually one to get worked up about poetry - especially not
Scotish poetry which I mostly find contrived, mawkish or both - but
there are one or two poets whom I hold in very high esteem: Stevie
Smith, TS Eliot, Sylvia Plath. Amongst that group also figures
Scottish Poet, Edwin Morgan who died yesterday. A remarkable man whom
I had the honour of meeting once in the now-vanished John Smith's
bookshop in Glasgow, modest, unassuming, charming. He signed my CD
copy of his collaboration with saxophonist Tommy Smith, "The Beasts of
Scotland" (containing the brilliantly funny "Wolf"), we exchanged a
word or two and parted.
A lovely man. Irreplaceable.
Scotish poetry which I mostly find contrived, mawkish or both - but
there are one or two poets whom I hold in very high esteem: Stevie
Smith, TS Eliot, Sylvia Plath. Amongst that group also figures
Scottish Poet, Edwin Morgan who died yesterday. A remarkable man whom
I had the honour of meeting once in the now-vanished John Smith's
bookshop in Glasgow, modest, unassuming, charming. He signed my CD
copy of his collaboration with saxophonist Tommy Smith, "The Beasts of
Scotland" (containing the brilliantly funny "Wolf"), we exchanged a
word or two and parted.
A lovely man. Irreplaceable.
Wednesday, August 18, 2010
in a pickle
Autumn again, marked as usual by my frenzied preparation of pickles, chutneys and jams. Unfortunately, we didn't get to the abandoned orchard from whence the usual fruit for these projects is gathered, so I've been buying what is cheap locally.
So far, I've completed some Morrocan-style whole salt-preserved lemons (which I made years and years ago and then forgot about, though they are SO good) and am half-way through making a batch of Picallili. To follow: ginger and marrow preserve, pickled pears and some sort of tomato conserve.
So far, I've completed some Morrocan-style whole salt-preserved lemons (which I made years and years ago and then forgot about, though they are SO good) and am half-way through making a batch of Picallili. To follow: ginger and marrow preserve, pickled pears and some sort of tomato conserve.