Sunday, January 15, 2012

Here's to Isaac Bloom

I am reposting this because I feel the same way about Isaac. This post was originally posted about his mother who is a "Life Artist." Like mother like son? And his father is an amazing photographer among other arts. Like father like son? This is one talented family: The Yourist/Blooms. Check out Isaac's new web site from Japan. The piece his called "Japan on Foot." Link is at bottom of this post:


I am ALWAYS in awe of someone who can look at life, through their art, in a way that no one else has until that moment. To create new ways of seeing. It was there all along, s/he saw it, and now I can see it too.

I am always in awe of someone who can follow their vision, their passion and who dedicates their life to those beliefs.

Experiencing an artist's ability to cause me to see life differently makes me feel like my creativity is only a rehash of what is, not a view of what might be, could be, or should be. I yearn to live my life artistically and by doing so to bring joy and understanding to others. I'll keep trying. Why do I feel like I will never be that "Best Little Boy?"

My friend Jan causes these same emotions in me. I love her and am an avid fan of hers because: 1) She is good. 2) She is inventive. 3) She is one of a kind. 4) She is intense. 5) She doesn’t know how to settle for the ordinary. 6) I love her.

• • • • •

You can visit her blog at: Jan's Blog

The specific blog I am referring to here is at: Liu Bolin

More art by Liu Bolin can be seen here: Eli Klein Fine Art

CLICK HERE TO VISIT ISAAC'S PIECE ON JAPAN BY FOOT: Isaac's Website

3 comments:

  1. walking here with a smile. take care.. have a nice day ~ =D

    Regards,
    http://www.lonelyreload.com (A Growing Teenager Diary) ..

    ReplyDelete
  2. Great to see you and Gregory, too, at Jan and Jake's. I can't wait to come to the Museum!

    As for the cake recipe:

    3/4 cup flour
    3/4 tsp baking powder
    pinch salt
    4 large apples (different varieties if possible)
    2 large eggs
    3/4 cup sugar
    3 tablespoons dark rum
    1/2 tsp vanilla extract
    8 tablespoons (1 stick) unsalted butter, melted and cooled

    Preheat oven to 350
    Generously butter an 8 inch springfoam pan and line a baking sheet with parchment paper. Place springfoam on the baking sheet.
    Whisk flour, baking powder and salt in a small bowl.
    Peel, core, and chop apples into 1-2 inch chunks.
    Beat the eggs until foamy, and pour in sugar and whisk to blend. Add rum and vanilla and combine. Whisk in half the flour, and when combined, add half the melted and cooled butter. Then add the flour, and the rest of the butter, whisking at each stage.
    Fold in the apples and coat with batter. (The batter will be smooth but thick before adding the apples).
    Scape the batter into the springfoam pan, then level. Bake for 50-60 minutes, until the cake begins to separate from the side of the pan and until a knife inserted comes out clean. Let the pan rest for five minutes, then remove from the springfoam, and cool on a rack until room temperature. (Be careful that no apples are attached to the sides when removing from the pan).

    You can leave the bottom of the springfoam attached and slice, or use a think spatula to remove from the bottom of the pan. Either way, this works well alone, or with vanilla ice cream, or whipped cream. Cinnamon ice cream would work nicely.

    Let me know how you like it!

    We loved the rum -- it did make Maisie sleep well that night!

    ReplyDelete
  3. Ah, Michael-
    I love you and am an avid fan of you because: 1) You are good (your karmic bank is bursting) 2) You are amazingly inventive (How many people have created a museum?) 3) You are clearly one of a kind (no one's closets look like yours!) 4)Intense, indeed
    5) Settling for the ordinary? Are you crazy? Look at the friends you have chosen! 6)I love you, too.

    ReplyDelete

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