"I believe that man will not merely endure, he will prevail. He is immortal, not because he alone among creatures has an inexhaustible voice, but because he has a soul, a spirit capable of compassion and sacrifice, and endurance".
William Faulkner in his Acceptance speech, Nobel Prize for Literature, 1963
A Piece of My Work
I made a number of coil vases. This one I made for Claudia Kaneshiro, a talented colleague in ceramic arts.
A Recipe for Today
Eggplant and red
peppers – side dish
1 eggplant (~1lb.)
2 red peppers
1 Tbsp. canola oil
2- 3 cloves of garlic smashed
½ tsp. salt
½ tsp. black pepper
¼ cup vinegar
¼ cup water
Few bay leaves
10 grains of allspice
Cook the eggplant on the barbeque or on the range at a
moderately hot fire. Cut it lengthwise and let it cool. Scoop the pulp and let
it drain, about ½ hr. Squeeze out the liquid.
Cook also the peppers. Remove their skin and their stem and
seeds and let them drain.
Boil the vinegar with the water, bay leaves, and the allspice
grains. Pour only the liquid over the eggplant.
Process the eggplant pulp and the red peppers in a food
processor with the rest of the
ingredients. Don’t puré it.