Another soul working on the wasted

I would love to introduce you to a very talented artist who has a macabre and intriguing slant on life and its machinations - Fatima Schelfisch.  Fatima entered the competition last year and was one of the finalists with a groovy Waverly table that I coveted. This year she has created an even finer example of upcycling - and her painterly additions are incredible.

 

These two pictures are examples of some of the art work now found on the discarded item she chose from the tip shop. . . . . I bet the people who discarded this piece of furniture - would now like it back.

To see the pictures on the incredibly creative item of furniture - come along to the Library . . . the one in the city.
Details and dates in last post.

Variety - the spice of life

Market tours. And day to day shopping.

Food glorious food . . .that’s what we live for.

Yah! I know, that is so incorrect and unfashionable, but here in China it is so acceptable. Beijing cuisine can be summed up as the distillation of, the creations of, generations of Imperial chefs over almost a millennium. . . .

By 1271 with the arrival of Kublai Khan Beijing was made the center of the Empire, importing elements and influences from a variety of sources; amongst them was the Mongolian influence – lamb roasting and the Hot Pot. Each province throughout China provided the Capital with ingredients. Shandong (as the birthplace of Confucius generally being regarded as the oldest) was one of the most important agricultural producers, with numerous fisheries and farms which supplied Beijing with most of its food. Tianjin its capital is a treaty port, resulting in the added influences from the Russian & Japanese.

Now you tell me how all that could not result in a cuisine that is varied and delicious. It's also one that encourages the attitude of, if you don’t like that dish, there are a 1,000 more to try!!!

Ready to cook our lunch

Pulling noodles with chicken and vegetables, at The Hutong cooking school

The ancient Chinese kept pigs and grew millet, wheat, barley, rice and fermented their grain to make alcoholic beverages. Around 1100BC they added Soya bean which was soon followed by soy sauce and bean curd (tofu). . . . .

Element fresh, Sanlitun smoothie - kiwi fruit, orange and blueberry. Ice-cream bomb.

Now 2011, there has been the introduction of fast food and dairy outlets: potato chips, smoothies, hamburgers, ice cream, pizza and various variations on numerous Western/European themes. (Not to mention, diabetes and cardiovascular disease)

- Liulichang street tea house. Buddhas tears tea and clear vegetable & noodle soup.

So yes it has taken a few years, but you have to agree that the influences to date have produced some extremely delicious and varied meals of which we have sampled, Peking duck, Mu Shu Pork, lamb and scallion, Mongolian Hot Pot, Sweet and sour fish, drunken empress chicken, Sichuan pepper with green beans, steamed dumplings, noodle soup, chips with ketchup, pizza, mango smoothies, cold stone ice-cream - with numerous add ins, and hot candied apple & strawberries ... to mention but a few. Oh! And deep fried scorpions.

Chinese chicken Hot Pot - and it was very HOT!

So in this cosmopolitan city we have discovered that there is never a shortage of variety.

It is never boring.

Three weeks of creativity...Bliss

Throughout June & July, Cameron and I were fortunate to share the Rusty Roo with numerous friends, family members and artists.
We are always facinated to see what everyone gets up to. All had a very enjoyable time experimenting, exploring and looking at the Roo through interested and connected eyes. It was facinating to see what everyone eventually decided to do. From tree markings, jewellery making,creating roads to no-where and rearranging the landscape. . . . it was all extremely creative. We always feel extremely blessed to be able to share such a magical place with so many.