Second quarter at SCAD has started almost 4 weeks ago and I am back in the game with three demanding classes to finish this winter. The rhythm is challenging, projects are due each week, with a lot of readings and a lot of shooting! However, seems that this week school is closing for two days as a result of the impending inclement weather. I am not really happy about make-up classes, but is a good time to take a deep breath and sit down and write my thoughts in here.
A week ago I was watching a documentary on Diane Arbus‘ life. It deeply moved me how her daughter was speaking so courageous about her mother’s death and her art. However, it was just until I listened to Diane’s characterizing and explaining her work, that I truly realized where art can push you. One of the terrific (a word she was using so often) things she said was that “the more specific you are [in your art], the more general it will be”. Artists have tried always to find their own sparkle, but this journey it has never been easy. One does have to look deeply enough in himself to find that sincere love that will transform his art, and himself. It seemed so revelatory, and at the same time truly consuming, the whole concept Diane’s art had, but so full of that sense of authenticity and extraordinary aesthetic we all wish to have.
Her struggle to fight the things she felt were keeping her captive in a world she didn’t understood, reminded me about my desire to understand my passion for arts and grow it to something meaningful. I’ve always wondered from where I had that immense power to change my whole life in the sense that’s today. To leave behind the comfort of having a life settled in and to look for the unseen, to dig deep down to find it. Sometimes we really feel our force of will when we excel in one of our capacity and want to feel fulfilled. To do what one loves elevates the soul, and having this in mind will push you go beyond limits.
Ingredients (makes 4 servings):
1L (4 cups) beef stock
5cm piece of ginger, halved
1 onion, thinly sliced
2 garlic cloves, sliced
3 star anise
2 cinnamon quills, lightly crushed
2 tbs caster sugar
1/3 cup (80ml) fish sauce
350g flat rice noodles
350g beef fillet, thinly sliced
2 long red chillies, sliced
A handful each of basil, mint and coriander leaves
6 spring onions, thinly sliced
1. Place the stock in a large saucepan with the ginger, onion, garlic, star anise, cinnamon, sugar, fish sauce and 1L (4 cups) water. Bring to the boil and simmer over medium-low heat for 20 minutes. Strain, discarding solids.
2. Meanwhile, cook noodles according to the packet instructions and drain well.
3. To serve, divide the noodles among 4 bowls and top with the sliced beef. Ladle over the hot stock, then top with the chilli, bean sprouts, basil, mint, coriander and spring onions.