Middle Aged and Out of Touch

WHY???!!!!!!😳😳😳😳😳

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You don't ever have to use a specific label or term

You don't need anyone's permission to call yourself queer or nonbinary or trans or enby

In fact, you don't need anyone's permission to call yourself any of those words almost by the definitions of the words themselves

There's no judge. There's no tryouts, there's no membership card, there's no applications or fees (and thank goodness for that!!!)

In fact, because gender and queerness are both, at their core, about the ways people feel inside and want to interact (with each other, with society, with their own concept of self, etc.), there are very few hard boundaries at all

Video by Sherrylephotography; Aug 2012 Bearazonia

The Crow’s name is Blueberry. Blueberry has a broken wing and is unable to fly, but is very good at putting donations in the donation box.

Beef Bourguignon is a classic of the French bistro menu. It’s the food your grandmere would make. Some recipes are very complicated, but if you strip it down to the essential elements, it’s manageable. 

I like Julia Child’s classic recipe, but wanted to streamline it. This is a very good adaptation. I used to make it without adding the mushrooms and pearl onions later, but it really does taste better with that extra step as it really layers the flavor.

Ingredients 

4- 5 lbs Beef Chuck cubed

1 bottle Red Wine, Pinot Noir is ideal. 

2 Tbsp Oil

1/3 lb Bacon, pancetta or pork belly.

1 Onion, sliced

2 cups Baby Carrots 

2 cloves Garlic, smashed

1 Shallot, sliced

Salt and Pepper 

2 Tbsp Flour

1 Tbsp Tomato Paste

2 tsp Thyme, dried. 

2 Bay leaf

1 1/2 cups Pearl Onions, peeled, left whole 

4 cups Mushrooms, left whole if small. 

Preparation:

Prep your meat and pour in your bottle of wine and allow to marinade 8 hours up to overnight. Drain the meat, pat the meat dry, reserving the wine. 

Blanch the bacon or pork belly in simmering water for 15 minutes, drain, remove and pat dry. This is only really necessary if the bacon is smoked. Using pancetta will eliminate this step. 

Heat the oil and render down the bacon and remove from the pan with a slotted spoon.

Preheat oven to 325F/163C. Salt and pepper the beef cubes and sear on all sides and remove from the pan and set aside. 

Add in the sliced onions, baby carrots, garlic, shallots and cook until slightly softened. Add in the flour and stir until incorporated and it takes on a slightly golden color. You want it to lose its rawness. 

Then add bay leaves, thyme, tomato paste and the retained red wine. Stir and incorporate and then add back the beef and bacon. Cook covered in the oven, for 3 hours. 

After 3 hours sauté the mushrooms and pearl onions in a tablespoon of butter, until they begin to caramelize, then remove the beef from the oven and add them into the pot and continue cooking uncovered for another hour.

Serve with potatoes, French fries or noodles. 

Salmon Egg 3

Across the Bay

Harrison Martin

from the website: The Heron is a bird that makes me think of my travels to Vancouver. I come by ferry from Vancouver Island to deliver and sell my work, and Great Blue Herons are a common sight in the bay when I arrive on the mainland.

It felt like the right subject for a piece coming to this gallery and there is a more specific reason for that. A few years ago, when I first started selling my works, I was en route to the Douglas Reynolds Gallery with a paddle featuring a Heron design. This piece was intended to be my first work sold to Doug. I stopped to deliver a different piece to another gallery downtown and, while there, showed the owner the paddle at his request. He looked it over, walked away with it and returned to me with a cheque. Being new to the gallery circuit, I didn't want to cause an issue, however I was shocked that he took the paddle from me without my approval. I intended to sell the paddle to Doug and felt bad that I was no longer able to. 

I can now say I've delivered my Heron piece along with several others to Doug!

The panel's form and design draws on several influences from my training. For example, the large negative space is after the style of Moy Sutherland; the domed interior and bordered edge from the panel construction approach of Rande Cook; and the design framework developed through my studies at the Freda Diesing School under instructors Phil Gray and Nathan Wilson.

take up space, read the plaques, get the audioguides. you are just as entitled and right in being there. visit museums, boycott museums, be expressive about your opinions about museums.

a lot of museums are free, or discounted for youth and students. take advantage of that. check your local art museum. check your local history museum. museums are there for you, they are there to educate the public, not to distinguish between class. it isn't a private collection, it's a public exhibit.

We genuinely LOVE first time museum goers and will pretty much bend over backwards to make sure you feel welcome, and like you're part of art and history. If you let someone know it's your first time at a museum, chances are their eyes will light up, and you'll get "These are my favorites" or "Oh, here's a little secret" and most likely a "thank you for choosing US!"