The Carter Holman Blog

Tuesday, July 28, 2009

From Dream To Day

Two years ago Priscilla wrote to me

"Good afternoon Ms. Holman.
I would like to thank you for some of the "happiest" paintings
you have introduced into my life.
I look at them and it makes my heart smile.
I email your paintings to my girlfriend in California all the time
(I'm in New York) especially the paintings with 2 women.
It does not matter what color their hair is, it is still us.
I tell her you paint pictures of us...the way we are...
and the way we would like to be.
They bring us Joy.
Ms. Holman, I have just recently taken up Mosaics on my own. Self taught....
There is a painting of yours of a big chubby Rabbit eating a carrot,
that I just love. I would like to reproduce it, in tiles for a mosaic.... "

And here it is!
I think Pricilla captured Meija perfectly.
I especially like the yellow she added to the carrot.
This adventure reminds me that those seeds we planted
are sprouting there--out of sight.
And then like magic
they appear.
Pricilla, thanks again for sending the picture
and your kind words.

Monday, July 13, 2009

One way or another,
we all have to find what best fosters the flowering
of our humanity in this contemporary life,
and dedicate ourselves to that.

Tuesday, July 7, 2009

Magic Carpet Ride

So here we are....
living our lives or trying to....
riding the back of time.

The Magic Carpet

Morning fishing
Max and Kat
With Pops, Uncle Dillon and their dad, Eric.
It was calculated that this sweet slice of eternity
lasted about......3 minutes
our time.
The Prophet said : What is this world in comparison with the next world ?
This world is like that drop of water which a finger catches when it is put into sea.
Al Ghazali

Greg's stuffed mushrooms holiday style

24 fresh mushrooms--about 1 pound
6 ounces uncooked, boneless lean pork
1/4 cup drained whole water chestnuts (1/4 of an 8 ounce can)
3 green onions
1/2 small red or green pepper, seeded
1 small stalk celery
1 teaspoon cornstarch
1 teaspoon grated, pared fresh ginger root
2 teaspoons dry cherry
1 teaspoon soy sauce
1/2 teaspoon hoi sin sauce
1 egg white
3 cups vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1/3 cup milk
1/3 cup water

For Mushrooms
1. Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to large bowl.
2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor.
Add to chopped mushroom stems. Add corn starch, ginger, sherry, soy and hot sin sauces and egg white. Mix well.
3. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center.
4. Heat oil in wok over high heat until it reaches 375 degrees F (190 C)
5. Prepare batter. Carefully dip mushrooms in flour, then in batter, coating completely. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper.
For Batter
6. Combine cornstarch, flour, baking powder and salt in bowl. Blend in milk and water.
Makes 2 dozen