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Unique, handmade wearable art.
Made with joy, for free spirits!

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joi, 10 noiembrie 2016

Motive

Despre cultura Cucueni am aflat acum niste ani si m-a fascinat, pur si simplu. O ceramica atat de complexa, creata fara roata, prin tehnica "sarpelui" si cu motive deosebite care hipnotizeaza privitorul si par sa nu aiba inceput sau sfarsit. Este una dintre cele mai vechi civilizatii din Europa, iar primele vestigii au fost descoperite in satul Cucuteni, aproape de Iasi, unde este si un muzeu (piese de ceramica sunt expuse si la muzeul de la Piatra Neamt).
Era firesc sa ma inspire si aceste desene imi pare ca se potrivesc foarte bine pirogravate pe lemn. De fiecare data cand le desenez ma intreb care e intelesul si mesajul pe care il transmit...

EN:About the Cucuteni culture I found out some years ago and I was simply fascinated by it. The ceramic is so complex, created without the wheel, through the "snake" technique and painted with unique patterns that seem to have no beginning and no ending. It purely hypnotized me when I looked at them. It's one of the oldest civilizations in Europe and the first relics were found in Romania, in the village with the same name, near Iasi city.
Of course they are a great source of inspiration and I feel that these motifs look perfect wood burned. I always wonder what they mean and what is their message...

Si pentru ca e sezonul muraturilor, m-a apucat si pe mine pofta de varza de murata. Asa ca am  ales o reteta coreeana, kmchi, care suna promitator. Am taiat varza (de-a noastra, romaneasca, desi reteta originala implica varza de China) si am framantat-o cu sare intr-un castron. Apoi am pus la blender fulgi de ardei iute, ghimbir crud si usturoi (cantitatile sunt dupa gust) si le-am facut pasta. Pasta picanta am amestecat-o cu varza (daca faci asta cu mana, e de preferat sa porti manusi, pentru ca altfel pielea se va irita) si am pus compozitia intr-un borcan. Eu am adaugat si apa, desi reteta nu cerea, dar am vrut sa fiu sigura ca este destul lichid la suprafata, ca sa nu se strice. Timp de vreo 5 zile, cand mi-am amintit, am presat bine varza sub zeama lasata si am tot gustat pana mi s-a parut buna. E delicioasa, aromata si  destul de iute:)

EN: And because it's pickles season, I started craving for saurekraut. So, I chose a Korean version, kimchi, that sounded tasty. I cut the cabbage (I used the Romanian one, although in the recipe it's written China cabbage) and I mixed it with salt in a bowl, pressing with my hands, so that it leaves liquid and becomes soft. In a blender I mixed chilly chips, garlic and fresh ginger until they turned into a spicy paste which I added to the cabbage (be sure to use gloves if you're mixing by hand). I placed everything into a jar and added some water (in the original recipe water is not used). For about 5 days, when I remembered, I pressed the cabbage under the liquid and when I felt it tasted as I wanted, we started to eat from it. So delicious and spicy!

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