Artist Rafal Karcz

 

 

Rafal Karcz

Is it difficult to be an artist in the era of post-Postmodernism? Is there any room for art in the crowd of icons, designs, and ideologies? The development of new technologies is connected with the development of mass media. Willing or not, we should accept the new aspects of the real Contemporary wars basically are medial. Of course, people die not only on the screens of our television sets. On fact, they die not only in wars, but, also, during sporting games and popular street parades. Accidents happen to people because of their lack of imagination. We not only are the witnesses of events, but, also, the participants. Karcz is interested in different aspects of the reality. She concentrates on social issues and doesnt like conventional forms. He likes provocation. The series of his graphic pictures reveals her interest in such subjects as riot and heavenly peace, fun or love/loveless.  Keywords: the era of post-Postmodernism . But the artist always says : what does it mean, I dont know, really...

ALBERT WANG,
ART CURATOR IAO PROJECT/ACME BURGER COMPANY,
SALT LAKE CITY, UTAH


http://www.pinkgallery.de/Collection/Artists/Karcz.htm

Slap Your Mamma Baked Chicken- An Artists got to eat right?

  I am going to share some of my recipes with you guys too--- because we all know inspiration strikes when the tummy is full!

 by SOnia Semone 

Ok-- So don't really slap your momma, but DO make this baked chicken.  It is SO easy and so delish.  I used a 4.5 lb Organic chicken.  If you aren't up for the expense of an organic chicken, buy a hormone/antibiotic free chicken.

Wash your chicken - inside and outside-- pat dry

Get half a stick of butter and set it out until it is room temperature.
Add 1 tablespoon of dried Cilantro
1/2 tablespoon of Thyme, Rosemary, Sage, Dill, Marjoram, Basil, Garlic Powder
1/3 of a Tablespoon of red pepper
1/3 teaspoon of Garam Masala (you don't have to use this if you do not have it-- it just adds a small depth of flavor)
And Sea Salt and Fresh Ground Black pepper to preference


Mix all this in the butter and rub it under the chicken skin-- put it everywhere-- and whatever is left over rub on the top of the skin.

Add 2 cups of high quality chicken stock-- I use the ones in the box without MSG and all that business
Add one Onion Sliced thin, 2 cloves of garlic, and a Package of baby Portabello mushrooms

Bake in a 350 oven, covered for about 1.45 munites.  Take the lid of and bake for 15 minutes uncovered to get a nice brown on the chicken.

Take the chicken out of the pot and let rest on the side.  Take half the mushrooms and onions with some liquid out of the pot and puree in a blender.  Once blended add back to pot and let the whole thing reduce to 3/4 of original liquid or until just thickened.  Slice chicken-- and pour gravy over the top.  Serve over, rice, polenta, mashed potatoes, grits, couscous or any other thing you like.
You can thank me after you have eaten it all!

Ciao BellA!