Continued from Part 1.
These are pictures of art that I found funny or interesting or unusual. If anyone can explain any of them, please enlighten me.
You need to click on the slideshow to see what's going on in the pictures.
Friday, June 26, 2009
Wednesday, June 24, 2009
Tuesday, June 23, 2009
Shish Kebab

1 1/2 pounds of lamb (or beef or pork)
1 large onion, 2 garlic cloves
1/2 bunch parsley, 2 tablespoons lemon juice
1 tablespoon paprika
2 teaspoons ground cumin
salt, pepper
4 tablespoons olive oil
2 bell peppers (red and green)
4 firm tomatoes
4 chilis, if desired
Cut the meat into 3/4 - 1 inch cubes. Peel the onion and the garlic, finely grate the onion, crush the garlic. Wash the parsley and shake dry, then finely chop the leaves. Combine the onion, garlic, parsley, lemon juice, paprika, cumin, salt, pepper and oil. Add the meat cubes, stir to coat all over, then place in fridge to marinate for at least 4 hours or even better overnight.
Wash and trim the bell peppers, then cut them into 3/4 inch pieces. Wash and quarter the tomatoes, removing their seeds. Halve the quarters again crosswise. If using, wash the chilis and cut into 3/4 inch pieces. Thread the meat, bell peppers, tomatoes, and chilis onto them, alternating the items. Heat a broiler or charcoal grill, or heat a ridged skillet on top of the stove. Place the skewers on a rack, then cook for about 15 minutes under the broiler, over the embers, or in the skillet. Turn the skewers from time to time.
Tastes especially good with pita bread, tsatziki sauce, and tabbouleh salad.
(from Oriental Basics by Cornelia Schinharl and Sebastian Dickhaut)
Report on Tolfa
My class did its "stage," which is like an internship, at Tolfa, a small city kind of near Rome. It was about 1.5 weeks. We worked on Roman ceramics at the archaeological museum there. I was able to almost finish my jug. We stayed in a former convent that is now a hostel. They fed us at the hostel, so I got cheese instead of meat twice a day most days. They also added more oil to the pasta in place of meat. There's a rocca (castle in ruins) in Tolfa, so I went up to that twice. There is little else to do there. There were some donkeys and geckos along the road. Also there were lightning bugs (the first place I've seen them in Italy). One day we went to a nearby archaeological site, which is in a field and mostly consists of tombs.
Monday, June 22, 2009
Vicenza
Verona
Friday, June 19, 2009
Quote of the day
Italians spend about 190 hours each year waiting in line at public offices. Attending to bureaucratic business, according to the Patronato Inac-Istituto, is especially time-consuming for foreign born residents, who, it is estimated, spend twice that time in line. Yet, the agency notes, most people could save time by using comune and other websites for information and basic transactions. Sixty-five percent of residents, the majority of them older, still rely on ‘word of mouth’ for information.
-- from The Florentine
Sunday, June 14, 2009
Sagra del Seitan

Wednesday, June 10, 2009
Sunday, June 7, 2009
Astrolabes and frescoes


Then today I visited the Brancacci chapel, part of the church of Santa Maria del Carmine. The chapel has some excellent frescoes, and features some of the few works by Renaissance master Masaccio. The rest of the work was done by Masolino and Lippi, no lightweights themselves. The frescoes, dating back to the 15th century, are in pretty good shape, having been restored (somewhat controversially) in the 1980's. You can really see that painters of that era were mastering perspective, as well as adding expression to faces (see the Expulsion from the Paradise).
Wednesday, June 3, 2009
Voting, German style

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