new drawings

Cured tuna heart

We're in San Francisco for Mrs. 8's holiday party and last night we went to a hole in the wall Sardinian place, called La Ciccia.
For once, I ordered better than my better half--a fergola pasta with grated cured tuna heart. They pack the heart in salt for three months until it is bone dry, but is full of flavor. It stilll tastes like tuna but the curing brings out the sea, the savory.
I kinda want to see if I can't source a heart and try curing it myself!!

more new art

Chris Ezzell, Shahreyar Ataie and I executed this installation for a local non-profit who wanted to energize the alleys in Pioneer Square. It hangs sixteen feet above the alley (so a firetruck could come through). and is made of about 600 2 liter bottles, welded wire mesh, rebar, and suspended from steel cable.

It took a couple of weeks to put together, and some high wire rigging but should be hanging at least through Jan. 4, perhaps longer if the city greenlights an extension on the permit.

new art

A little 6 x 9 line drawing that came out of memory of the Neskowin River flowing through the beach out to the ocean.

Supersaturday

It is so shocking when in Seattle we have a cold crisp winter day. Blue skies, frost, and the chill vibrating thru the air.

Anyway, I've been slammed at work and haven't had the necessary bandwidth to treat my baby right, but with the alley art installation complete, mrs 8 and I spend the day in heaven--first at the januik winery, then the market, got some oysters, hefeweizen and now are getting ready to cook mussels with chorizo. Fantastic day!!