Allon Schemool artdoctor new york podcast with Suncream and pottery class
In this first of the series of podcasts Allon Schemool the new york artdoctor introduces Toronto’s Suncream and talks about pottery class.
Hair styles and how they have changed through the years
Thanksgiving home movie 1970 at age 20
I recently saw the revival of the rock musical “Hair” at the Delecourt Theatre in Central Park as part of New York Public Theater’s Sharkespere in the Park. How our perception of social political symbolism has changed through the years. To have long hair in the 60’s was youth’s rebellion to the Viet Nam war and to the drug culture. I had long hair back then. I have fond memories of seeing the original production on Broadway back in the early 70’s just after moving to New York. Later I had the pleasure of knowing Jerry Ragni on of the co-writes. The more recent production is even better with technological improvements as well as more athletic performances from members of the cast. Word is out that the public’s production of Hair will be moving to Broadway. Tickets are free if you are willing to wait in line.
Spaghetti with white littleneck clams
2 Dozen Smallest littlenecks
½ cup Extra-virgin olive oil
1 tablespoon Finely-chopped onion
2 teaspoon Chopped garlic
¼ teaspoon Crushed red pepper
¼ cup Dry white wine
1 tablespoon Unsalted butter
1 teaspoon Chopped Italian parsley
Salt; to taste
Freshly-ground black pepper; to taste
1 pounds Spaghetti
Wash the clams very well under cold water. In a heavy bottom pan over medium heat, place the olive oil and start to saute the onions for about 2 minutes or until translucent. Add the garlic and red pepper, cook for about 1 minute, add the clams, stirring frequently. After another minute or two add the wine, cover the pan and allow it to cook for about 4 minutes or until the clams have opened. As the clams are cooking, cook the spaghetti in lightly salted water till al dente, about seven minutes. When the clams have opened, remove the clams with a slotted spoon, keep the clams warm. In the juice at the bottom of the pot, add the parsley and stir in the butter. Check the seasoning with a little salt and a generous amount of fresh pepper. Drain the pasta well, toss the pasta in the pan with the sauce. Place the pasta on a platter, topping it with cooked clams. Serve immediately. This recipe yields 4 servings.
Randy Roberts as Joan Rivers, Las Vegas 1992
Randy Roberts as Joan RIvers, Las Vegas, 1993 – Victor Carnuccio
