Wednesday, August 31, 2011

Graduate School - Los Angeles Barbecue

Tickling Linda in front of the Los Angeles metro crowd.
The first week of the fall semester ended with a barbecue. The event was organized by Persistence of Visionaries, a student organization made up of graduate animation students. I snapped a few images from the event with this disposable camera I found in the sale pile at urban outfitters.
Laura's Hollywood smile.

Thursday, August 25, 2011

Graduate School - Natural History Museum of Jurassic Technology

The Museum of Jurassic Technology is a Museum located in Los Angeles. It exhibits pre-modern scientific and artistic ideas, predecessors of modern natural history museums. Here are some of the photographs I took while browsing the museum.

Sunday, August 14, 2011

Graduate School - 本日の浮遊 / Today's Levelations

 
The following images were inspired by Natsumi Hayashi's photographic series titled 本日の浮遊, (ほんじつふゆう) or Today's Levelations. Her website is a photographic journal of self portraits in various city-related locations. Natsumi describes her method of capturing her flotations with a DSLR Canon EOS 5D, a tripod, and a self timer on her website.

Saturday, August 13, 2011

Graduate School - Red Room

A life long dream realized. My bedroom was painted red this week. Horray!



Graduate School - Summer Sketches

I'm a firm believer of the people drawing. Sketching people in motion is one of the most important exercises one can do to improve their visual vocabulary. 


A few weeks before school started, I stayed at a friend's house while my room was in the process of being repainted. My friend is the type of person that never has an empty house. He's always entertaining friends. That weekend was no different. I took the opportunity to draw some of the new faces.


Wednesday, August 10, 2011

Graduate School - Raw Chocolate Bar Recipe

 
Raw Chocolate Bar Recipe

Ingredients:
1 Cup, Coconut Oil, liquid
1 Cup, Cocoa Powder
1 tbsp, Honey
dash Sea Salt
dash Cayenne Pepper

1/2 cup Pecans, crushed (optional)
1/2 cup Coconut shavings (optional)

1. Warm coconut oil in the sun or under hot water. Poor the liquid coconut oil into a large bowl. Mix in the cocoa powder, salt, honey, and cayenne pepper.
2. Pour the mixture into a mold or flexible tray.
3. Freeze for one to two hour and then keep refrigerated.
Thick chocolate mixture.
After freezing.

Sunday, August 7, 2011

Graduate School - Descanso Gardens

Descanso Gardens is a 160 acres botanical garden in La Canada, California. In 1953, Descanso founder E. Manchester Boddy preserved these 160 acres of gardens, woodlands and chaparral for future generations to experience the natural heritage and beauty of Southern California. 

Wednesday, August 3, 2011

Software Review - Polardroid

The reason why programs such as Polardroid and Instagram have become so popular amoung digital photographers is due to the unexpected and unpredictible aethetic changes that occure in the polaroid-ing process. In essence, the creative decissions such as composition, color, and ornimant are decided for the user with relatively low investment.

I started using Polardroid (Mac Only) to get knew life from old, ugly digtal images by emoposing randomized film-esque dementions: square format crop, color tempurature shift, human artifacts, and soft focus. These changes don't always yeld interesting results but they demonostrate how digital editing, if done correctly, can add interest to photographs.

Graduate School - No-Yeast Spelt Pizza

No-Yeast Spelt Pizza with Goat Cheese Recipe

Ingredients:
* 5 whole tomatoes
* 1 clove of garlic
* 1 Tbsp of chopped of rosemery
* 1 Tbsp of chopped basil

* 1 cup of warm water
* 2-1/2 to 3 cups whole spelt flour
* 2 Tbsp olive oil
* pinch of sea salt

* 1/2 cup of goat cheese

1. Preheat oven for 350 F.
2. Add spelt, salt, and water into a large bowl and need the mixture into dough. If the dough is too sloppy, add extra spelt flour until it retains it shape in the bowl. Loosely dress with olive oil until the entire mass is covered.
3. Flatten onto backing sheet and spread into desired shape and thickness. The traditional pizza circle, for example.
4. Place the pizza crust into the oven and leave for 10 minutes, partially cooking the dough.
5. While the crust is in the oven, proceed to chop tomatoes, garlic, rosemary, and basil. Place items into a saucepan on a medium heat. As the tomatoes become soft, smash them into pulp with fork or spatula. Remove from heat.
6. Dress the partially cooked pizza dough in sauce, adding goat cheese and basil as topppings
7. Place the pizza into the oven, and leave for 20 minutes. The pizza should be ready when the goat cheese starts to yellow at the edges.

Monday, August 1, 2011

Graduate School - Nasumiso Recipe

When I was in high school, I used to restaurant hop in Los Angeles ordering the cheapest items from the menu. A good friend of mine and I developed an unintentional habbit which repeated every other weekend. 
We chose establishments in bubble communities that catered to the self-sufficient pockets of non-English speaking immigrants. These are located all over Los Angeles. One of favorite restaurants was this place that served only traditional Japanese home cooking, and ever since, I've been trying to replicate this one particular dish.

Nasumiso Recipe

Ingredients:
~ 1 large eggplant (from July's CSA box, South Central Farmers)
~ 2 tbsp sake
~ 2 tbsp maple syrup
~ 1 tbsp Japanese soy sauce
~ 2 tbsp miso past
~ 2 tbsp butter
~ 1 dash of salt

1. For the more bulbous American variety, cut the eggplant into 1-inch cubes. Japanese eggplants are longer and more narrow. These can be be sliced down the middle, cutting the entire length of the eggplant.
2. In a large bowl, mix together the sake, japanese soy sauce, and maple syrup. 
3. In another bowl, mix miso paste with 3 tbsp water.
4. Heat butter in a large pan. Add the eggplant and cover for 4 minutes.
5. Lower heat to medium. Add the sake mixture to the pan and cook for a further 2-3 minutes. 6. Add the miso paste and continue stir-frying for another 2 minutes.
7. Remove from heat and serve hot.