Airplane
Copper wire, wood base. I created this piece in late 2008. For this work, I aimed to convey both the industrial heaviness of an airplane, but also the cloudlike floating quality you feel when you’re in one.
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Meteor Shower
I looked up at the night sky to find the stars performing a remarkable silent ballet. I watched alone for a few moments before waking my partner. The two of us quickly pulled on our slippers and walked into the backyard for a better view.
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The Bobolink
The bobolink is the only american bird with a white back and a black underbelly. In the past, this bird was sometimes referred to as “rice bird” due to its penchant for eating grains. It can be found throughout North America and Canada.
The first time I saw a bobolink, I thought it was flying upside-down! It is far more common for the underbelly of a bird to be lighter than its back. -
“Contributing makes me feel like I’m being useful to the planet.”
— Anna Wong, Volunteer
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Italian Tomato Sauce
Recipe by Chia
Servings
4 ServingsCooking Time
40 minutesCalories
300 kcalIngredients
- 1/3 cup extra virgin olive oil
- Pinch of red pepper flakes
- 4 crushed garlic cloves
- ¾ cup chopped onion (optional)
- 1 tsp. fresh chopped oregano
- 1 tbsp. chopped basil
- 1 tsp. chopped mint
- 1 tsp. sugar
- 1 tsp. salt
- ¼ tsp. black pepper
- 2 28-ounce cans of whole tomatoes
- ¼ cup grated Parmesan cheese
- 2 tbsp. unsalted butter
Instructions
- Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don’t break them up too small, you want large chunks.
- In a large, heavy-bottomed pot with a lid, pour in olive oil. Add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly turn it up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
- Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
- After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve.
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À La Carte
Our menu offers a selection of artisan goods.
Tiger Grilled Shrimp — $54
Grilled tiger shrimp served with garlic butter, basmati rice and vegetables.
Grilled Wagyu Steak — $99
A tasty wagyu steak with sweat potato chips and mint sauce.
Green Burger — $99
Green bread with fried chicken, filled with cheese, guacamole and coleslaw. Topped with onion.
Salmon Fillet — $32
Fresh coast salmon served with chickpeas in tomato, peppers and sour cream.
Fresh Tagliolini — $35
This pasta is one of our most famous dishes, served with king crab and chilli pepper.
Hot & Bold Salad — $35
Hot chèvre salad with endives, mustard sauce, walnuts, Port wine and pear.
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1
Caterpillar
After hatching, the caterpillar is a voracious eater. It’s common for it to double its size every few days.
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Chrysalis
After a week or two, the caterpillar enters its pupal phase. It forms a hard outer shell called a chrysalis.
3
Butterfly
Five to seven days after forming the chrysalis, a butterfly emerges and unfolds its wings.
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Hello.
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The voyage had begun, and had begun happily with a soft blue sky, and a calm sea.
They followed her on to the deck. All the smoke and the houses had disappeared, and the ship was out in a wide space of sea very fresh and clear though pale in the early light. They had left London sitting on its mud. A very thin line of shadow tapered on the horizon, scarcely thick enough to stand the burden of Paris, which nevertheless rested upon it. They were free of roads, free of mankind, and the same exhilaration at their freedom ran through them all.
The ship was making her way steadily through small waves which slapped her and then fizzled like effervescing water, leaving a little border of bubbles and foam on either side. The colourless October sky above was thinly clouded as if by the trail of wood-fire smoke, and the air was wonderfully salt and brisk. Indeed it was too cold to stand still. Mrs. Ambrose drew her arm within her husband’s, and as they moved off it could be seen from the way in which her sloping cheek turned up to his that she had something private to communicate.
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HÉLÈNE DUMAS
FRAGMENTS20/4 — 9/9/2021
SOUTH LONDON ART GALLERY
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Oceanic Inspiration
Winding veils round their heads, the women walked on deck. They were now moving steadily down the river, passing the dark shapes of ships at anchor, and London was a swarm of lights with a pale yellow canopy drooping above it. There were the lights of the great theatres, the lights of the long streets, lights that indicated huge squares of domestic comfort, lights that hung high in air.
No darkness would ever settle upon those lamps, as no darkness had settled upon them for hundreds of years. It seemed dreadful that the town should blaze for ever in the same spot; dreadful at least to people going away to adventure upon the sea, and beholding it as a circumscribed mound, eternally burnt, eternally scarred. From the deck of the ship the great city appeared a crouched and cowardly figure, a sedentary miser.