dayna dehoyos video
Wednesday, October 14, 2009
Thursday, September 24, 2009
Art Of Fashion/Artpace
New Photos from Art of Fashion Event that I participated in.
So I couldn't do Artpace's Chalk it Up Event year. Fortunately They asked me to participate in one of their promotions at Neiman Marcus. I had a great time. Thank you Neiman Marcus and Artpace San Antonio.
There were two other artists that participated:Kendra Curry and Shek Leroc
link below:
http://www.flickr.com/photos/daynadehoyo/sets/72157622335106430/
Thursday, August 6, 2009
Marfa trailers
I hope they get these trailers done in marfa before I go down there in October. How cool to stay in these things?
http://www.elcosmico.com/whatisec.php
http://www.elcosmico.com/whatisec.php
great new tool
I just found this new tool when i started using firefox today!! It's this great blogging/email tool that allows me to clip anything off a page and post it to my blog!!! LOVE IT!
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Mankind Website
I love this new blog and magazine. Found out about it because one of my friends art was featured in the blog. Must read more soon.
http://www.designformankind.com/
http://www.designformankind.com/
Thursday, June 18, 2009
StarWars.com | Yoda's Incredible Herb Stew
"YODA'S INCREDIBLE HERB STEW
by Craig Claiborne
3 pounds lean lamb or other meat
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons light or vegetable or other oil
6 cups finely chopped parsley
3 cups thinly sliced onions
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 tablespoons finely minced ginger root
1 teaspoon finely chopped seeded hot green or red chilies
1/4 teaspoon ground cardamon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 bay leaf
3 pounds fresh spinach, well rinsed and tough stems removed.
INSTRUCTIONS:
1. Cut the meat into one inch cubes, and add salt and pepper to taste.
2. Heat half the oil in a heavy skillet and add the meat, turning to brown the pieces on all sides.
3. Heat the remaining oil in a Dutch oven or heavy casserole and add parsley, onions and garlic. Cook, stirring often until the onions are wilted. Add the meat, coriander, cumin, turmeric, ginger root, chilies, cardamon, cinnamon, cloves, bay leaf, and salt and pepper to taste. Stir.
4. Add water to cover, bring to boil and cover tightly. Let simmer about 2 to 2 1/2 hours until the meat is quite tender.
5. Meanwhile, drop the spinach into a kettle of boiling water with salt to taste and let simmer about five minutes. Drain well and run under cold water. Drain thoroughly.
6. Squeeze the spinach to remove all excess liquid. Place the spinach on a chopping block and chop coarsely.
7. Add the spinach to the stew and stir. Let simmer together about five minutes"
by Craig Claiborne
3 pounds lean lamb or other meat
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons light or vegetable or other oil
6 cups finely chopped parsley
3 cups thinly sliced onions
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 tablespoons finely minced ginger root
1 teaspoon finely chopped seeded hot green or red chilies
1/4 teaspoon ground cardamon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 bay leaf
3 pounds fresh spinach, well rinsed and tough stems removed.
INSTRUCTIONS:
1. Cut the meat into one inch cubes, and add salt and pepper to taste.
2. Heat half the oil in a heavy skillet and add the meat, turning to brown the pieces on all sides.
3. Heat the remaining oil in a Dutch oven or heavy casserole and add parsley, onions and garlic. Cook, stirring often until the onions are wilted. Add the meat, coriander, cumin, turmeric, ginger root, chilies, cardamon, cinnamon, cloves, bay leaf, and salt and pepper to taste. Stir.
4. Add water to cover, bring to boil and cover tightly. Let simmer about 2 to 2 1/2 hours until the meat is quite tender.
5. Meanwhile, drop the spinach into a kettle of boiling water with salt to taste and let simmer about five minutes. Drain well and run under cold water. Drain thoroughly.
6. Squeeze the spinach to remove all excess liquid. Place the spinach on a chopping block and chop coarsely.
7. Add the spinach to the stew and stir. Let simmer together about five minutes"
Monday, June 15, 2009
Best Gazpacho EVER
Marilyn Lanfears is a fabulous Mixed Media artist. Her work varies from lead childrens dresses to intricatly made tapestrys, watercolors, and assemblages. Her house and studio are laden with the most precious artifacts and photos from her long art history. My favorite work(and i don't know if it was a work or just a collection of stuff she liked) was bottles and bottles of sand in little glass containers from around the world.
So, 8 years ago or so, Stefunny Price, Joey Hladeck and I went over to her house for a summer lunch. She made THE BEST gazpacho i ever had!! Quickly after I asked her for the recipe which she so nicely obliged and handed me. Fast forward 8 years later(exactly 6pm on Friday) I am craving a cool summer soup. Lost the recipe and can't recall the ingredients. I call Stefunny, Joey, and Janet Finch(Stefunny's mom), saying: "do you remember what's in Marilyn Lanfear's gazpacho?" Stefunny: Tomatoes Janet: V8
So I finally broke down and called Marilyn. She couldn't remember either and told me she'd look for the recipe and email it to me. I asked her "Well, what was the acid you used? Lemon? Vinegar?" She said it was Red Wine Vinegar!!! From there I knew that I would be able to make it from memory!! I remembered what the blender looked like 8 years ago before she hit liquify. There was a large ratio of cucumber to tomato. I remember i was surprised by how much onion there was, and i remember that there was definetly garlic and olive oil. So I stoped at the HEB in Boerne, Tx and picked up all the ingredients.
So here is my recreation of Marilyn Lanfear's Gazpacho Recipe from what i could remember. Untill i get the original from her via email, because i just couldn't wait for it. I had to have that soup on Friday.
All veggies must be chilled before blending
5 Cucumbers peeled and deseeded
3 Tomatoes deseeded
1/2 Bell pepper deseeded
2 Celery ribs
2-2.5 cups of v8
4 table spoons olive oil extra virgin(more if you want)
4 table spoons red wine vinegar
2-3 cloves of garlic
salt pepper to taste
cumin to taste
1/2 cup of onion
Blend all ingredients till semi smooth, you still want some chunks!!
Chill a little more in fridg
Garnish with croutons, avocado, green onion, cilantro, and a dash of olive oil.
It came out so good, my beautiful beau Sky said it was the best Gazpacho he ever had.
So, 8 years ago or so, Stefunny Price, Joey Hladeck and I went over to her house for a summer lunch. She made THE BEST gazpacho i ever had!! Quickly after I asked her for the recipe which she so nicely obliged and handed me. Fast forward 8 years later(exactly 6pm on Friday) I am craving a cool summer soup. Lost the recipe and can't recall the ingredients. I call Stefunny, Joey, and Janet Finch(Stefunny's mom), saying: "do you remember what's in Marilyn Lanfear's gazpacho?" Stefunny: Tomatoes Janet: V8
So I finally broke down and called Marilyn. She couldn't remember either and told me she'd look for the recipe and email it to me. I asked her "Well, what was the acid you used? Lemon? Vinegar?" She said it was Red Wine Vinegar!!! From there I knew that I would be able to make it from memory!! I remembered what the blender looked like 8 years ago before she hit liquify. There was a large ratio of cucumber to tomato. I remember i was surprised by how much onion there was, and i remember that there was definetly garlic and olive oil. So I stoped at the HEB in Boerne, Tx and picked up all the ingredients.
So here is my recreation of Marilyn Lanfear's Gazpacho Recipe from what i could remember. Untill i get the original from her via email, because i just couldn't wait for it. I had to have that soup on Friday.
All veggies must be chilled before blending
5 Cucumbers peeled and deseeded
3 Tomatoes deseeded
1/2 Bell pepper deseeded
2 Celery ribs
2-2.5 cups of v8
4 table spoons olive oil extra virgin(more if you want)
4 table spoons red wine vinegar
2-3 cloves of garlic
salt pepper to taste
cumin to taste
1/2 cup of onion
Blend all ingredients till semi smooth, you still want some chunks!!
Chill a little more in fridg
Garnish with croutons, avocado, green onion, cilantro, and a dash of olive oil.
It came out so good, my beautiful beau Sky said it was the best Gazpacho he ever had.
Thursday, June 11, 2009
Greenling found
http://awesome.greenling.com/how-it-works/guide
Just found this new website that delivers organic produce to your home! You can even sign up for a weekly delivery of a Greenling box that has that weeks specialty produce! I think i'm gonna have to try this. On their Facebook page they even have video of the boxes.
Just found this new website that delivers organic produce to your home! You can even sign up for a weekly delivery of a Greenling box that has that weeks specialty produce! I think i'm gonna have to try this. On their Facebook page they even have video of the boxes.
Missing Big Bend
I'm dying to go back to Big Bend. Today the urge to go is really bad. I miss LaKiva too.
The problem is that hiking right now is really dangerous. It's way too hot. Heat stroke in the middle of nowhere without a cell phone signal is not advisable. Must wait till October. Texas weather, sometimes a curse, sometimes a blessing.
Wednesday, June 10, 2009
Sold a piece
Just sold this piece last weekend. I'm always sad when i sell a piece coupled by happiness. I may never see it again, but i always hope it goes to a really good home. Must thank the buyer when I find out who it is. The piece is entitled
"19 Months"
H:42" W:61"
Tuesday, June 9, 2009
Hamilton Pool: Pool of green
I went to Hamilton Pool over the weekend, it was wonderful. I had to wait in line for 45 minutes until enough people came out for us to go in. What else should I expect? I went on a Saturday.
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