what happens when Elvis Costello and Daniel Sannwald join forces?
i will tell you in a couple of days!
i am so excited.
what happens when Elvis Costello and Daniel Sannwald join forces?
i will tell you in a couple of days!
i am so excited.
soon we will start filming.!
“the absence of anything” will be partly filmed in total darkness.
something i wanted to do already since a long time.
Nothing is as powerful as an idea whose time has come.
(Victor Hugo)
recent discovery:
i developed the habit of talking to myself when i am alone
i start to talk about different things.
a conversation with an imaginary second me who does not reply.
someone who just silently listen to all i have to say.
today i was telling me something about “dance” and then i had to think about following:
my sister still makes fun of my endless attempts of dancing german expressionistic dance in our rustically living room.
a few weeks ago dance umbrella started in london and with its start i though i should give my dance wish another try.
and so… i started taking contemporary dance classes.
i did not expected contemporary dance to be so strict and my class to be so over serious.
but listen… dancing… its quite wonderful.
time passes different if you dance
and its nice to know that
at the eye of the storm stands the body…
HUSK Fall / Winter 2010
Main:
Fish:
Perch
Bit of Flour
1 glass of White Wine
Lemon
Sauce:
Butter
2-3 Oranges
Fresh Mint
Red Chilli
Side Dish:
Broccoli
Rocket
Sesame Seeds
Pistachio Nuts
Pine Nuts
I never cook with exact measures I find that terrible boring the same about following every step in a cookbook. Cooking is about moods and feelings for me, therefore I feel, taste and improvise every time I cook. I cook a lot with colours it’s a great way to cook. Its visual cooking and its an experiment which is more fun.
We turn the perch in a bit of flour and boil it shortly in a pan with a bit of water and white wine.
The water should be boiling when the fish is placed in the water; we then cool the water with a glass of white wine and the juice of a lemon.
In the meantime we prepare the sauce in another pan.
The main ingredient is butter. I love butter.! If you want to sell me a dish just tell me it contains lots of butter and I will go for it. Butter makes me happy.
So we melt the butter in a pan and add juice of fresh pressed oranges. If you want you can add a bit of the white wine fish water as well (not much a few spoons).
Once the butter and the juice has blend add fine cut red chilli (be gentle – its more about the colour and about a little spicy after taste) and a nice hand of raff cut fresh mint leaves.
As a side I like to use cold broccoli, which I cooked a bit earlier. I lay the broccoli on a bed of rocket and top it with mix of sesame seeds and roasted pine and pistachio nuts.
http://www.youtube.com/watch?v=GMUqM12W0i4&feature=player_embedded
at frieze i liked the best :
Anthony Mccall
Landscape for Fire
and the documentary
Here is always somewhere else
the story of Bas Jan Ader
so this night i was invited to an evening at the german embassy.
i tried to dress appropriately with sox and sandel´s to show my german roots. its an essential look…
and believe me… this evening i meet alexander who came in the same look…with sandel´s and green wollen sox ( hand knitted by his grandmother)…
how unbelievable essential this dress code.!
