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| Glance |
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Sunday, May 27, 2012
Glanced up and down the street
Saturday, May 26, 2012
Into Oblivion
Zen and the Art of
Photography
Wayne Rowe California
State Polytechnic University, Pomona.
Driven by a passion
for photography and a fascination with the Zen Buddhist philosophy,
the author
conceptually and experientially examines the relationship between Zen Buddhism
and the art of photography.
Among the subjects
discussed:
What is the
relationship between haiku and photography?
What is the
relationship between the mind of the photographer while creating a photograph
and the Zen concept of the Empty Mind?
What role does
intuition and feeling play in photography?
In Zen?
Through examination
of these concepts and relationships,
the author explains
the heightened awareness, joy, and enlightenment he has experienced
through photography
and suggests ways that others may share in the creative process.
Friday, May 25, 2012
Sunday
THE CURRENT CHALLENGE
Fri May 25, 2012
This week's
challenge:
'Of House & Home'.
'Of House & Home'.
Thursday, May 24, 2012
Cubes
We live in a society exquisitely dependent on science and
technology, in which hardly anyone knows anything about science and technology.
Carl SaganWednesday, May 23, 2012
Tlayuda
Tlayuda is a handmade dish part of traditional Mexican cuisine,
consisting of a large and thin crunchy partially fried or toasted tortilla, covered with a
spread of refried beans,
asiento (unrefined pork
lard), lettuce or cabbage,
avocado, meat (usually
shredded chicken, beef
tenderloin or pork), Oaxaca cheese, and salsa.
They are a popular antojito (snack food) originating
from the state of Oaxaca,
and can be found particularly around Oaxaca City. Tlayudas are
also available in the center-south region of Mexico, such as Mexico City, Puebla or Guadalajara, but by
tradition, the tlayuda is considered a representative iconic dish of Oaxaca.
The dinner-plate-sized tortilla is baked, not fried, either on a comal, a barbecue grill, or
directly over coals.
Once the tortilla has been cooked, refried beans are applied on its surface,
along with lard and vegetables, to serve as a base on top of which the main
ingredients will be placed. The rules for topping a tlayuda are not
strict, and restaurants
and street
vendors often offer a variety of different toppings, including tasajo
(cuts of meat typical of Central Valley of Oaxaca), chorizo, and cecina enchilada (thin
strips of chili powder
encrusted pork). They may be prepared open-faced or folded in half.
The Tlayuda topped with roasted grasshoppers was
featured on episode 8 of the documentary-styled travel and cuisine program Bizarre Foods
with Andrew Zimmern on the Travel Channel. The dish also appeared on
Globe Trekker with Neil
Gibson as host. Both presenters compared the Tlayuda with a large pizza. [Wiki]
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