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Canvas is In!

22 May

New canvas prints are in! These ones are 24×36 stretched and mounted, ready to hang. This time I tried super extending the edges fading to black, I think it turned out well. This set is from my latest trip to China, Nepal, India, Singapore, and Hong Kong. Check them out!

All is Full of Love

18 May

Rewind 11 years, its 1999, I remember watching MTV and seeing a very bizarre but beautiful music video. A white robot is lying on an operating table in a clean sterile room, robotic arms working delicately on her female body as she sings. Another female robot appears, both unfinished, but singing together as the mechanical arms piece them together. The 2 robots begin to kiss, and share a long intimate moment together as they continue to be worked on.

This was the video for “All is Full of Love” by Bjork, and it ended up winning numerous MTV awards, as well as a Grammy nomination, and is now permanently featured at the New York Museum of Modern Art. It’s a song that beckons us to look for love, a love which is all around us, a love that can hide in the most unusual places. And that video will always be strangely beautiful, even 11 years later…

BBQ Trout: The Easy Way

17 May

The health benefits of eating fish is not breaking news. White flesh fish contains less fat than any other animal protein, and oily fish is especially good for you as it contains that key component; omega-3 fatty acids, a nutrient which is essential for our health.

With that in mind, I thought it was a good time to do a blog about a recent bbq meal I did. I recently brought back a lake trout from the great slave lake when I was last in Yelloknife, Canada for work. And this fresh fish was just begging to be cooked up with a delicious meal.

Since it really feels like summer these days I thought what better way to cook it than on the BBQ, and so along with a friend, we prepared a fast tasty meal all on the BBQ again. Heres what we did:

For this meal I cooked the fish whole, head, tail you name it. I started out by gutting the fish, you do this by slicing the belly open from the anus up to the head, and removing the inside ‘unwanted’ parts. I then rinsed the fish inside and out with cold running water, dont forget this step. After the fish was rinsed, I prepared a double layer of tinfoil on the counter, and poured some olive oil on it, spreading it around evenly to accomadate the size of the fish. I then layed the trout down on the foil, and begin using olive oil to coat the inside of the fish and a little on the outside as well. Once oiled, fresh lemon slices were places evenly inside the cavity of the fish. Sprinkle parsley, salt, and pepper, and a squeeze of more lemon juice over the whole fish, and you my friend are pretty much done. Wrap the whole fish up with tinfoil and place in the fridge while you prepare the other components of your meal.

For us we decided to cook stuffed peppers, a really easy and tasty sidekick to any meal. For these I simply use half red peppers, and fill them with preseasoned goat cheese, setting them aside, we prepared our potatoes. Slicing up the potatoes, adding parsley, pepper, and onions we then sealed up the potatoes in foil as well. You should now have the BBQ warming up.

Place your potatoes on the grill first, these will take the longest. Next is the fish, pull it out of the fridge and carefully set it onto the grill. Cooking time for the fish all depends on the size and heat, I used medium heat and it took roughly 25 minutes to cook the trout.

Check your potatoes, and if they are close to being cooked, you can now put your stuffed peppers on the grill, simply lay them all on face up and let them cook until the cheese begins to melt. Start pulling all your food off the BBQ, and open up that fish, it should really be smelling good now. Serving the fish is easy, if cooked right the flesh will just fall off the bones, start dishing out peices of fish, potatoes, and your stuffed peppers, serve with a fresh garden salad and thats it, another tasty and healthy meal!

Make yourself a ceasar to go with, and eat out in the backyard, bliss…

Stop Motion

14 May

A quick entry today with a tribute to stop motion photography. Frame by frame, stop action, whatever you call it, stop motion dates back over 100 years. It is the art of creating the appearance of motion through a series of photographs. Wallace and Grommet, Coraline, Corpse Bride, and even that 1964 Rudolph Christmas special we all remember as kids were all created using stop motion animation. Typically the process uses inanimate objects, making them come alive, but the technique can be used with people as well, and here are a couple of my favorites. Check them out.

Airport 101: How to act like you’ve done it a 1000 times, for your first time.

12 May

It’s a sunny mid May morning; you grab your bag out of the car and walk through the revolving doors into the departure hall. You knew which entrance was closest to your airline’s check-in counter, so you have a short walk straight ahead to the counter. You bypass the ticket sales line, the check in line, the automated check in machines, and walk straight to the baggage drop off counter because you did online check-in the night before, and already have your boarding pass. Placing your passport with boarding pass tucked inside at your photo page on the counter, the staff working the counter will smile, and print your baggage tag off and tag your bag, pointing out the boarding time and gate number. You smile and say thanks, as you place your bag on the conveyor, and head towards the security checkpoint.

Another smile and a quick “nope, but thank you” as you walk past the security staff checking for liquids and other banned carry-on items. You didn’t pack any liquids or gels in your carry on, you just walk on by towards the lineup. You’re not complaining about the long line, you use the extra time to take your laptop out of your carry-on bag; you take your zip-up sweater off, maybe your watch, and keys and change out of your pocket. Laptop into one bin, with your boarding pass on top in plain sight. Keys, watch, change, maybe your belt and sweater in another bin, but you know not to place your bag in a bin. The security staff notices your boarding pass, picks it up to check it, and asks if you have any other metal items on your person, and hands you back your boarding pass. You walk through the metal detector when the staff prompts you to, and go collect your items, you luck out, and they decide not to swab your laptop, so you simply put it back in your back and move on.

You knew your gate is right, not left, so you take a turn and stop to check out the new release books at the bookstore, before continuing on towards your gate. You don’t have to sit front and center at the gate jostling for space, you take a seat between gates where there’s more space, and open your book to read.

You listen to the announcements and watch as everyone lines up to board the plane, you continue reading until the line dies down, closing your book, you walk up to the counter last, your passport photo page is opened, and you hand it over along with your boarding pass. You take both back and are walking down the ramp towards the plane. More smiles from the staff on the plane, you selected or requested your seat in advance and you picked front row, window, placing your bag in the over head bin, you take your seat. Your iPod is already in your pocket, your book in hand, you sit down lean back, and begin reading again, only putting your ear buds in once you’re up into the clouds, and the seatbelt sign is off.

The flight staff offers you a drink; you get a half 7up half orange juice, and thank them. Maybe it’s time for a nap, or a chat with the flight staff, they always have interesting stories to share. Before you know it your on the ground again. You quickly find your baggage carrousel, standing back to allow others to easily get their bags when they come out. You see your bag, pick it up, and you’re walking out of the arrivals hall.

Airports, they can be daunting places for a newcomer or for anybody who doesn’t travel often. No parking zones, sniffer dogs, masses of people, no messing around security staff, and that ever looming boarding time can transform even the most calm people into a distraught panicking mess. Constantly changing security measure, technological advances in check in procedures, and ever changing airport policies make staying on top of the procedures a difficult task for anyone.

But navigating through any airport can be done fairly easily and stress free, if you prepare properly, and know what to expect. You can walk with confidence through the terminal whether it’s your fourth flight this week, or your first flight in your life. Heres how you can make that airport struggle into an enjoyable experience.

1.Airport Arrival – A few quick notes, check airlines for their guidelines on arriving at the airport before flights. For domestic flights, most airlines will let you check in even up to a half hour before boarding time but don’t push your luck. For international flights, 2-3 hours before departure is the norm. And for the record ‘Arrivals’ means people arriving at the airport from a flight, ‘Departures’ is for people entering the airport for a departing flight, you don’t know how many people I meet who get these two mixed up.

2.Checking In – The days of walking up to the counter with paper flight tickets and your ID are long gone. Most airlines have online check in, where you can either print your boarding pass off, or have a 2D boarding barcode sent directly to your mobile phone. If you can’t do either of those, use the automated check-in machines, follow the instructions, they aren’t difficult to use and save a lot of time.

3.Identification – If you are travelling within Canada domestically, you do not need to bring your passport, any government issued ID such as a driver’s license is sufficient. If you’re flying international, then do bring your passport. Have it ready at the check-counters, and again when boarding your flight at the gate.

4.Liquids/Gels/Aerosols – Ever since some terrorists in Britain decided to fill soft drink bottles with concentrated hydrogen peroxide in an attempt to detonate a bomb on a plane in 2006, the liquids/gels/aerosols rule has been in effect. You can bring these items, but they must be in containers of 100ml or less and in a resealable plastic bag. It’s easier just to put these items in your checked luggage. Don’t blame the airport for this inconvenience, blame the terrorists.

5. Metal Detectors – Security is a breeze, as long as you have nothing to hide. Should you take the change and keys out of your pocket? Well those are metal detectors, so it’s a good idea. If you’re in the U.S you’ll need to take your shoes off as well thanks to our friend Richard Reid the shoe bomber. Yes they want you to take your laptop out of your bag, no you don’t have to take your digital camera out.

6. Screening – Five words; randomly selected for additional screening. This will happen from time to time, from my experience and conversations with security staff, you are more likely to be selected for addition screening if you do NOT make the metal detectors go off. Sometimes I leave my belt on just for that reason, a quick look at your belt beats the full body grope for addition screening. But if you are selected, relax, do as they say, they might need to go through your bag etc.

7. Missed Connections – If your flight was delayed, your baggage didn’t come off on time, or for any reason other than your own (and even sometimes if it is) and you missed your connecting flight, don’t worry. Missed connections happen, and finding the next available flight will not cost you anything 99% of the time, whether you are wait listed or have a new confirmed flight, just relax, there’s nothing else you can do now, you’ll get there, eventually. Talk to your airlines customer service at the airport, sometimes meal vouchers and hotel accommodation is provided, depending on the country and airline.

8. Port of Entry – No matter what any airline staff, airport staff, or friends tell you. You must pick up your checked baggage at your first point of entry into any country, whether or not you have a connecting flight internally. This is because you need to have all your luggage on you as you go through customs.

9. New Country – While on the flight to a new country, the flight crew will hand out customs declaration cards, and possibly health and/or immigration information cards. If you are sleeping, you might not get one, so be sure to ask. When you land, if there is a health screening, this is usually first. Some nations have taken extra measure to screen complications such as H1N1 and SARS, so be prepared to possibly present your health declaration card. Next up will be immigration, you will need to remember to stay behind the painted line, and show your passport when called to the counter. After you get through immigration, you pick up your bags and make your way through customs, this is where you hand in your declaration card.

10. Enjoyment – In all reality, compared to so many other ways people around the world move about, flying is really not that bad. Where else can you sit back in a nice clean chair, watch a movie on a your own little TV, and have somebody bring drinks right to your hand. Look out that window, you’re flying through the clouds, mankind dreamed of this moment for thousands of years, you’re living it.

Tokyo Sonata: A Family of Change

9 May

A somewhat obscure film, Tokyo Sonata was recently released on DVD this past week. Directed by Kiyoshi Kurosawa, it’s a story about a seemingly typical middle class Japanese family. But appearances are only skin deep, and as the plot opens up, we discover that this typical family has a myriad of problems tearing at the fabric keeping the mother, father, and their 2 sons together. We witness a family trying to cope with a series of unexpected events, and ultimately break down under the pressure, only to redeem themselves through their own means.

After the father; Ryuhei Sasaki loses his job due to a downsizing economy, things for the family only spiral out of control from that point. The film could be an accurate depiction of the 90′s in Japan, with parallels to so many during that time. The so called ‘lost decade’ in which Japan’s economy suffered greatly, the plunging value of the yen combined with record unemployment rates forced many families into similar situations as the Sasaki’s.

More recently this storyline resonates with a different audience as well, as western countries around the globe suffered during the recent economic squeeze. Families across North America might be able to relate to the hurtles the Sasaki family is pushed through. From their son Kenji’s secret passion for the piano, to Megumi’s outstretched arms asking to be helped up only to be answered by no one, the film is filled with painful scenes of a family in turmoil.

Failing to fall into any genre, Tokyo Sonata pushes the envelope of family drama, and evolves into one of the most beautiful films I have seen in a while. The final scene in which the family learns to accept change as Kenji plays out Claire de Lune by Debussy makes this film worth watching all on its own.

So take a moment to watch this film, and watch it as it as any foreign film should be viewed, with english subtitles. US trailer below:

Breakfast: French Toast

7 May

Maybe you eat french toast alot, maybe you’ve never had it, either way, it’s a tasty sweet breakfast treat. Originally thought up to put stale bread to use, it quickly became a favorite among many families.

Today there are many ways to make it, but here’s how I usually make mine.

For about 5 or 6 pieces of bread you’ll need to crack 3 eggs into a bowl. Lightly wisk the eggs and then add some milk, a good squeeze of honey, cinnamon, and a little sugar to top it off. Mix that all up really well, and get your frying pan warmed up.

Dont forget to put some butter in the pan, and as you coat your bread slices in the mixture, place them flat in the pan, 1 or 2 at a time. Careful not to burn them, checking frequently, also try not to squish them down, as you want them to be light and fluffy. Cook both sides nice and brown, drizzle with syrup, fruit, whipped cream and serve. YUM!

Stir Fry!

1 May

That age old classic; Stir Fry is still a popular dish to make. Why? Its easy to make, healthy, and delicious! Last night I made a quick stirfry so I thought I’d share it with you. I had some pointers from my friend Ling in Australia with this one so credit goes out to her as well. Ok listen up!

Ingredients? For me I used beef, fresh ginger root, bok choy, red onions, bean sprouts, garlic black bean paste, also corn starch and various spices. But this is stirfry, you can use any variety of vegetables and meat, use what you have!

For starters, get your wok or frying pan warmed up with a little oil in there. Take your ginger, and thinly slice up some of that carefully. You can toss that in the pan first thing,  keep your heat medium to low for this whole process.

For beef, I use cheaper cuts of beef that I buy in bulk from the store, you dont need to use the most expensive steak for stir frys, all though you can if you like! I had taken my beef out the night before, I precut beef slices in 1 or 2 person portions in ziplocs before I freeze them, this makes it really easy and fast to make dishes such as stir fry on the go. Think about it! So with my sliced up beef in the ziploc bag, I threw in some corn starch, and shook the bag up to lightly coat the pieces of beef, you can do this in a bowl as well. The corn starch coating will help lock in the juices and help the beef stay tender when cooking, so dont miss this step!

As soon as you can smell that tangy ginger cooking in the pan, its time to throw in the beef. The beef wont take long to cook, so you can either quickly chop up your vegetables, or have this already done if you had time. Im pretty fast so I quickly washed and chopped up my bok choy and red onion, and got my sprouts ready. When your beef is nearly cooked, you can throw in all your veggies, mixing it all up in the pan.

Now theres a million different things you can do for sauces, but this time I used garlic black bean sauce. You can find this in most grocery stores, maybe in the ethnic food aisle. I like Lee Kum Kee brand, its quite good. You can pour some in the pan, careful not to use too much as it can be quite salty. You can add sugar to the pan to help sweeten the taste as well.

Your stirfry should almost be done by the time you get the sauce in, mix it all up well, make sure the beef is cooked but not overdone, and your done! Some steamed rice in a bowl, dish your stirfry on top, serve with an ice cold glass of milk tea, and you’ve got a delicous meal. Enjoy!

Movie Review: Cashback

30 Apr

This movie slipped through the fingers of fame when it was released in March 2007, but that does not mean it was not worth watching. It’s stunning story of a young man named Ben dealing with life and how quickly it changes. After a painful breakup, Ben finds himself lost. Unable to sleep he takes up a part time job at a local grocery store to do something productive with the new found time in his life. It’s at his new job where his life grabs hold, and things start to change.

Written and directed by Sean Ellis, this british film was originally a short, with good receoption; 2 years after the short was filmed, it was made into a feature length movie.

Few films can be described as beautiful, but this one does just that. Striking common ground as you watch it is inevitable, and through Ben we can see that out of the rubble of a broken moment, we can emerge a changed, better person. Check it out!

Spring BBQ Time

26 Apr

So with winter in full decline, and the smells of spring in the air. What better way to celebrate the changing of the seasons than with some culinary fun. A friend and I cooked up some marinated pork chops, asparagus, and baby potatoes last night, all done on the trusty BBQ. So if you’re looking for a meal idea, consider this option, its easy!

For the marinade, mix up some olive oil and soy sauce, add ample amounts of brown sugar, and spice things up with rosemary, pepper, parsley, and some minced garlic or garlic salt. Stir that bad boy up until its fairly consistant. Take your pork chops and place them in your marinade, this can be in a bowl, or in a ziplock bag, just make sure they are fully coated. For best results let the pork marinate for 6-12 hours of possible, if your pushed for time, an hour or so will do.

Wrap asparagus in tinfoil with some salt, butter, and fresh lemon juice squeezed in. Do the same with halved baby potatoes, with some diced pepper and onion added if you have them.

All of these items can now be cooked on your BBQ, put the potatoes on first, then the asparagus, and finally the pork chops, you can continue to baste them with your marinade as you cook them. Be mindful not to overcook the pork, that way it’ll be nice and tender. When its all done, start dishing out from the tinfoil, and chow down with a side of apple sauce. Delicious!

Cooking doesn’t have to be difficult, there are no rules, your tastebuds are the only judge, so get creative!

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