OMG - It's Shrimp Arnaud!!!!!

A yummedy holiday recipe (and I will spare you any shrimp jokes...)

Hey, you can buy Arnaud's remoulade sauce from Arnaud's restaurant in New Orleans, and I'm sure it would be delish, but I came by my receipt fair and square from the Antoinette Pope School Cookbook (Chicago), my favorite source of recipes new and old (but mostly old)...

Serves 4-6

1 lb cleaned, cooked shrimp, the bigger, the better (2 lbs uncooked shrimp will yield 1 lb cooked)

Arnaud sauce:
2 tbsp white wine vinegar
1/3 cup olive oil
1 tbsp paprika
1/4 cup strong mustard
1 tsp salt
1 cup finely chopped celery
1/2 cup finely chopped fresh green onions (w/tops)
1/4 cup finely chopped parsley
1 clove chopped/pressed garlic
Lemon juice/vinegar as needed

Put 1/3 of the sauce on the shrimp (or all of it) and refrigerate for at least 4 hours...

Garnish with parsley, and serve with crackers...

To my taste, serve with lemon wedges and squirt as needed...

:=P

Prepare to fire the retro rockets...

I'm pretty sure that NONE of you out there eats enough cabbage. And - don't let my Second Life moniker fool you - neither do I (except on St. Patty's Day, LOL).

Though cabbage is available throughout the year, it's at its best during the late fall and early winter months. Cabbage belongs to the Cruciferae family of vegetables along with kale, broccoli, collards and Brussels sprouts. That means it's GOOD for you...

One cup of cabbage provides you with 90 percent of your daily requirement of Vitamin K (?, LOL), 50 percent of your vitamin C, and 15 percent of your dietary fiber.

The phytonutrients in cruciferous vegetables...

1) work as antioxidants,

2) signal our genes to increase production of the enzymes involved in detoxification,

3) lower our risk of cancer (including lung, colon, breast, ovarian, and possibly bladder) more effectively than any other vegetables or fruits, and

4) generally promote gastrointestinal health :=P.

Red kraut? Blue kraut? Yikes!!!! Red cabbage has leaves that are a dark red purple. However, this color varies depending on the acidity of the soil in which the the cabbage is grown. For this reason the same plant sports different colors in different regions (acid=red, alkali=green), and on cooking, red cabbage will turn blue! Vinegar, wine or fruit is needed to keep it a pretty ruby color. (Hehee - Has anyone tried red, white, and blue cabbage on the Fourth of July? Or maybe have it for the upcoming Inauguration Day?)

The holidays are of course, the perfect time to increase your cabbage intake. What goes better with that crown roast of pork, or your turkey or goose, than a sweet red cabbage concoction with golden accents. And a ubiquitous holiday side dish is Brussels sprouts - perhaps with some nutty overtures added to make it special.

Glazed Red Cabbage with Golden Raisins

2 tbsp butter
1 Clove garlic, chopped
1 1/2 lbs red cabbage, shredded
1 tbsp Honey
1 tsp Caraway seeds
1 cup golden raisins
1/3 cup red wine
1/3 cup Water
Salt and pepper to taste

Melt the butter in a large pot or skillet over medium heat and sauté the garlic.

Add the cabbage, then stir in the honey. (You could put the raisins in now, but I would keep them out to maintain their color.) Cook for an additional minute. Pour in the wine and water, add the seeds, and bring to a boil. Reduce the heat, then cover and simmer gently, stirring occasionally, for at least 15 minutes, probably longer, until the cabbage is somewhat wilted (to taste). Add raisins toward the end to plump them.

Season. Serve hot.


Brussels Sprouts with Chestnuts

2 1/4 cups peeled roasted chestnuts (or 12 oz canned whole chestnuts, or cooked, peeled, vacuum-packed ones)
1 1/2 lbs Brussels Sprouts, trimmed
3 tbsp Butter
Salt and pepper to taste

Pre-heat oven to 400°F
Using the point of a sharp knife, make a small cut on the flat side of each chestnut
Bake chestnuts in their skins for 20 minutes
Trim the stems of the sprouts and deeply score with a cross
Allow chestnuts to cool slightly, then peel removing both the outer and inner shells
Place the Brussels sprouts in boiling water in a large saucepan and cook until just tender (5-10 minutes, or longer if preferred)
Drain well

Return to the saucepan, with the chestnuts and butter. Over a high heat, toss until the butter is melted. Season to taste, and serve immediately.

X--> Alternatively, instead of butter, you can sauté 6 slices of bacon, chopped, in a large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Heat bacon drippings in skillet over medium-high heat. Add lightly cooked Brussels sprouts and chestnuts and sauté until Brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste and serve.

*Hey, use your imagination, and if your cooking doesn't turn out, don't blame me. (Thanks to Rod Blagojevich's erratic and quid pro quo funding, my not-for-profit test kitchens just aren't what they should be. :=P)

Dipsomania

Holiday Colors Layered Crab Dip

This is really good and really fast. (As with all my recipes, adjust it to your taste and needs...)

A lot of people disdain canned crabmeat. I think it can be delicious. In any case, canned crabmeat is better than no crab in your crab dip, or, worse yet, pollock.

You can get lump crabmeat in a can (chunks picked from the body or backfin). On a budget, however, you might want to settle for flake or regular crab, small pieces from all parts of the crab. You may find blue crab from the East Coast of the United States, but more likely it will be from Southeast Asia. Trader Joe's crabmeat is supposed to be good. A lot of people like Phillips crabmeat, which comes in plastic tubs, but it's from Vietnam, and the meat is less rich and not as sweet as blue crab meat from the mid-Atlantic states.

Soaking the meat in ice water for 10 minutes, then draining it and patting it dry will take out a lot of the "canned" taste. I have also heard of using milk water or lime water, depending on what you're gonna do with the crab. Never forget to pick over the pieces to remove all bits of shell or cartilage that got into the can along with the meat.

Ingredients:

3 8 oz. tubs of soft (spreadable) cream cheese (use Kraft)
1/4 cup grated onion
2 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
1 12 oz. bottle Bennett's chili sauce
2 8 oz. cans crab meat
4 Tbsp. fresh parsley (or just use sprigs)

Instructions:

Mix cheese, onion, Worcestershire and lemon juice together. Spread in (maybe 3) shallow highly decorative serving dishes. Spread chili sauce over top. Spread crab over chili sauce. (This is why you might want nice crab. If you mix it up, who cares.) Sprinkle with parsley. (DO NOT PUT ON THE CHILI SAUCE AND CRAB UNTIL YOU ARE ALMOST READY TO SERVE IT.)

Holy Cannoli!!!

There's a popular Italian dessert called cannoli that was invented in Sicily in about 1 A.D. I never really liked cannoli, and I just figured out why... The reason I never liked them probably is that I usually get the supermarket kind (or something similar). There are several special things about making cannoli that everyone who wants to savor the real thing should know. These special things make them more expensive and more trouble, but good.

Many places use mass produced shells that are dense and hard in order to increase the shelf life of the filled product. The shell should be as thin and light as possible, and it should only be filled when you are ready to serve it. Also, wine is an essential ingredient in the shell as it produces little bubbles that make it airy.

For more flavor you need a blend of sheep's milk and cow's milk ricotta. You can do a 70/30 blend - you decide which is 70 and which is 30, LOL.

Sometimes cannoli does not have candied citrus in the filling. The making of the filling becomes more time-consuming with the candied citrus, but you must have it for the authentic product.

Chocolate - only use tiny dark bitter chips and not too many. You want to complement the orange peel, not overpower it.

Garnish with chopped Iranian or Sicilian unsalted pistachios (NOT colored peanuts!!!!).

It is said that you will never find two cannoli recipes that are exactly the same, and many swear that the taste and the experience of eating a well made cannoli can never ever be forgotten. Well, here is one of the many recipes, but a classic version nevertheless.

Shells (12 shells)

1 cup sifted all-purpose flour
3 tablespoons sifted confectioners' sugar
1/4 teaspoon salt
1 tablespoon butter, softened
1 small egg lightly beaten with 1 tablespoon white wine
shortening, for frying

Filling (serves 8-10 - you is prolly gonna lose some shells)

1 pound fresh italian ricotta cheese (70/30 mix)
3/4 cup sifted confectioners' sugar
1 or more teaspoons vanilla extract
1 tablespoon finely chopped glazed cherries
1 tablespoon chopped citron or candied orange peel
2 tablespoons semi-sweet mini cocolate chips
Chopped pecans or walnuts, or, preferably unslated Iranian or Sicilian pistachios
heavy whipping cream for proper consistency (2 tablespoons)

Directions

To make shells, mix flour, sugar and salt in a bowl.

Cut in butter.

Add enough egg liquid to from a medium dough, not too firm and not too soft.

Knead for a few seconds and cover dough with a warm bowl. Let stand for 30 minutes.

Divide dough into 12 uniform pieces, and roll into 5.5 inch rounds.

Place loosely on lightly greased cannoli forms overlaping the end and pressing to seal, flaring out the edges slightly. Let stand a few minutes.

Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides (or deep fry).

Remove from hot grease and drain on paper towels, seam side down.

Let cool a minute or two before trying to remove metal tube.

To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.

Leave cannoli shells on paper towel, seam side down, to cool completely. (Shells can be made and stored between paper towels in an airtight container several days prior to filling.)

Combine 70/30 mix of ricotta cheese, powdered sugar, and vanilla extract.

Add only enough cream for the proper consistency.

Refrigerate at least 2 hours.

Shortly before serving, add cherries, citron, nuts, and chocolate chips into the ricotta mixture, being careful not to over mix. Pipe into shells.

Garnish with additional confectioners' sugar, candied fruit, nuts, shaved chocolate, and/or whipped cream.

Keep refrigerated until time, but not too long.

AARRRRRGH!!!!!

OpenSpace Sim Prices SHOULD NOT Be Going Up! VOTE To Stop This ridiculous increase! (JIRA MISC-1776)

Effective 1st January 2009
Monthly maintenance USD$75->USD$125
Upfront fee USD$250->USD$375

"We will no longer offer an educational or non-profit discount for new Openspaces. As mentioned earlier, this is due to the increased back end resource required for us to support Openspaces in the way that they are now being used. For the small number of Educators that already have Openspaces, we will be contacting you directly to discuss this change."

Educators? What about those who are students of virtual world and what those worlds can become? These are the people who have created Second Life as we know it.

Academic pricing is ubiquitous in the real world. Anyone creating something of value and not-for-profit should be offered the possibility of doing so at reduced cost, even if it requires some proposal or certification process. One shouldn't have to be affiliated with an insitution: how many true artists are?

There is a clear rationale for the educational discount: the people getting the discount (often as high as 50 percent) are using the product for teaching and learning. So the seller is both supporting education (the development of human capital) and is also promoting their product, in this case a successful SL, full of user-developed fun and entertainment. These discounts feed into a much bigger package - these developers (whether technicians or artists or both) produce great resources for the casual user, student, or trainee professional, and this encompasses wide and inspired educational goals.

There are those who might say the new price is not excessive. The fact is, it's a huge price differential, and will destroy much of what is good about Second Life.

So log in and vote or you may be saying goodbye to you favorite SL attraction, and to many you haven't even seen yet.

http://jira.secondlife.com/browse/MISC-1776

A Chocolate Confection for Gudrun...

Theobroma cacao: food of the gods...

Montezuma drank it before visiting his harem...

Casanova preferred its seductive powers to those of champagne...

Several recent studies showed that between 40 and 70 percent of women prefer eating chocolate to having sex... (?????! I thought you could do both! And I know they go good together!!!!)

Chocolate contains several soothing :=) substances: phenylethylamine which occurs naturally in the brain and reaches peak levels during orgasm; tryptophan, cuz it makes serotonin, causing sleepiness (the reason you fall asleep after Thanksgiving dinner), but which also can produce feelings of elation; and finally anandamide which binds to cannabinoid receptors in the brain (and which means "internal bliss"). So it may cause feelings of love, passion or lust; rapid mood change; a rise in blood pressure; increased heart rate; and feelings of well being. But is it an aphrodisiac? Naaahhhhh!


Gudrun's "Almost Better than Sex" Cake (no credit for Robert Redford)

1 box yellow cake mix
1 3.5oz pkg instant vanilla pudding
4 eggs
1 8oz carton sour cream
1/2 cup vegetable oil
1 cup water
1 4oz pkg German's chocolate (grated)
1 6oz pkg chocolate chips
1 cup chopped pecans
Combine all ingredients thru water and mix well.
Stir in choclates and nuts and mix again.
Grease and flour 10-inch tube pan.
Spoon in batter.
Bake in 350 degree preheated oven for 1 hr to 1 hr 15 mins or until toothpick comes out clean.
Cool 25 mins.
Remove from pan.

Berries and chocolate, yum…

Michele Norsk is a visionary - that's the only way to put it. Michele came up with purple, chocolate, and glasses long before anyone else did. But what else is out there on the fall wardrobe scene? Michele says berry colors in dresses and skirts and high vamp shoes, add big blousy romantic tops, with lots of lace and frills and big sleeves, big slouch bags, and anything satin!

I certainly agree with that, but I'm thinking... grey, the anti-black, and black and white as well. I'm also thinking purses of all kinds... Something to add that touch of color.

The history of bags and purses is the history of an item that has increased in beauty and meaning over the centuries, that is used by individuals to carry their valuable possessions and keep them at hand for ready use. What a person possesses is important, and what that person possesses must be used to advantage. You gotta get everything you need into your purse. The content, and the vessel that contains it, of course, can vary considerably by individual and situation.

Were purses originally used to carry money? Prolly not. In what, for example, did Jack carry his beans? Purses and handbags have their origins in the early pouches used to carry seeds, religious objects, and medicine. Not money, but treasures, nevertheless, with value and meaning.

Eventually people began to mint coins, and what could be more convenient to carry money than a bag fastened to your belt by pins or cords. These bags were carried by both men and women, and the purse was used in various forms all over the world. During the Middle Ages, purses were hung down on cords attached to the belt (sometimes in somewhat private locations :-P). On the other hand, the purse was often impressive and exquisite, embroidered and decorated with jewels, its decoration dependent on the status of owner and intended to display that status for all to see.

When paper and leather money later appeared, it was carried in hats, boots, and pinned to clothing (in the early 20th century, with the help of a safety pin). For men, this eventually gave way to the use of the wallet, a small bagge, or purse, dating to the 16th century. And all that loose change found a place in the pocket, the introduction of which also dates to the 16th century.

In the 15th century, an elaborate love-purse was a wedding gift from a groom to his bride. But by the late 18th century, women’s clothing was more form fitting and pockets for girls were not an easy addition. Women began carrying small, embroidered drawstring bags or purses, often silk, called reticules. The Victorian period brought a large variety of bags. Bags often coordinated with an outfit and were made of many different fabrics. By the mid 1800’s, bags changed from simple drawstring styles, to a flat style, that could be made in either a circular or square shape and was often heavily decorated with beading and needlework.

Vogue saw the possibilities for coloring up with a handbag way back in 1919 (see the piccie above - but they lacked color presses :P).

At the present stage of purse history, the term "purse" is primarily associated with a female accessory. Men's wallets have not evolved in exactly the same way. Modern purses are largely, but not exclusively, the domain of ladies.

The traditional shades of color for purses have ranged from black to brown, and shades of white, winter grey, cognac, and sand to claret. Now almost any color can be had to complement any ensemble. But always of great importance is the quality of the materials used for the container itself. These materials reflect enormously, just as much as any other single aspect of the wardrobe, upon the carrier of the container and its contents. Apart from that, the handbag must carry all that is needed. Years ago, it was ladylike to carry as little as possible, and a small bag was typical. Today women are gone from home for longer periods of time, frequently working or if not, often with children along . The size of the typical bag has increased to meet the need.

How many handbags does one woman need? A handbag has fewer calories than chocolate and is a heck of a lot cheaper than therapy! Today, along with its obvious utilitarian functions, as Vogue pointed out so long ago in 1919, "A bag is just one more excuse for 'smartness.'"

Well, I will throw one of my own in here, cuz if I'm not "smart," no one is. btw, one of the best places I've found for bags, many styles, many colors, with a nice hang is BAIASTICE, New Fashion Main Store (152, 126, 25). And for a really nice leather travel case (not to mention shoes), try Lassitude & Ennui, Nouveau.

He stuck in his thumb, and pulled out a plum...

...and said, "What a good boy am I!" (LOL)

Bottom Crust Fresh Fruit Pie (adapted from Martha Stewart Living Bottom Crust Plum Pie) - Makes 1 nine-inch pie - Martha's recipe uses only plums, prolly cuz she's Polish; I use what I've got.

Ingredients

- 1/3 cup flour
- One pie crust - If you're smart, you'll just buy it at the supermarket.

If you're really good, you'll make it from scratch.
- about 5 not-too-ripe plums, washed, pitted and quartered (freestone is always best)
- about 5 apricots, washed, pitted and quartered
- handful of blueberries to fill it out
- 1/2 cup granulated sugar, plus more for sprinkling (and you can use more, cuz there's no such thing as too sweet a pie)
- 1/4 teaspoon nutmeg
- Juice of 1/2 lemon
- 2 tablespoons cold unsalted butter, cut into small pieces
- Confectioners' sugar, for dusting
- Creme fraiche, for serving (or you can skip the exotic tartness and just use whipped cream)

Directions

Preheat oven to 400 degrees.

Fit the dough into a 9-inch pie plate. Transfer to refrigerator to chill for 30 minutes. (Some ppl like to "seal" a crust - I'll let you figure out how to do that.)

In a large bowl, combine plums, apricots, blueberries, sugar, flour, nutmeg, and lemon juice. Toss to combine. Mound fruit in the lined pie plate. Dot with butter, and fold the pastry up over the fruit. Transfer to refrigerator to chill for 30 minutes.

Sprinkle the pastry with granulated sugar. Bake until the fruit is tender, the juices in the center of the pie are bubbling, and the pastry is golden brown, about 40 minutes. Let cool slightly before dusting with confectioners' sugar for serving.

The Wall V-2, Final Days

PeaceFest 08 is a three day Second Life benefit event for worldwide peace running from the 15th Aug to the 17th. Covering ten sims, this festival will feature over 80 events, including live music, theatre and dance performances, art exhibitions, panel discussions and a rally at the SL Central Park.

All proceeds from PeaceFest 08 will go benefit several charities including Amnesty International, UNICEF, Kids4Peace, Uthango Social Investments, and others.

The NMC Campus, Peace Train (the group sponsoring PeaceFest 08) and the Cybernetic Art Research Project (CARP) are delighted to announce that 'The Wall V-2' will be performed in Second Life as part of this great festival at 2pm SLT on the 15th August and 17th August 2008.

Access to the venue is via. the following SLURL:
http://slurl.com/secondlife/NMC%20Campus%20West/127/47/612/

A Shrub Is Not a Bush...

Nor is it furry... (oops). A shrub is an ancient drink, as old as spirits themselves. It's most often made with brandy or rum. It's truly a drink for all seasons. It can be cooling in the summer, or it can make a wicked hot toddy in the winter. It uses up fruit that has seen better days, and the fruit itself can enhance desserts such as cake and ice cream :P.

Orange Shrub

Benjamin Franklin's favorite libation was an orange shrub (a documented fact). However, from what I've seen of it, this recipe is MUCH better than HIS was.

6 oranges
8 oz cold water
2 lbs sugar
8 oz FRESH orange juice
2 fifths of rum (I would use cheap Virgin Islands rum, Cruzan or Ron Rico - use Ron Rico, I own stock in the company...)

Wash the oranges, peel off their rinds, and place the rinds in a gallon jar. Add the juice and 8 oz cold water. Close the jar and let stand for 3 days, stirring occasionally.

Strain into a pot, add 2 lbs of sugar, and bring to a boil. Let cool, add an additional 8 oz of FRESH orange juice, and strain again. Add the rum, jug it, and wait a week or two :)

Raspberry Shrub (adapted from Lobscouse and Spotted Dog by Anne Chotzinoff Grossman and Lisa Grossman Thomas)

1 1/2 pints fresh raspberries
1/2 cup sugar
1 cup brandy
1 tsp lemon juice

Crush the raspberries and strain the juice. Add sugar, brandy, and lemon juice, and stir. Bottle and let sit for a week or more.

Lemon Shrub (adapted from Lobscouse and Spotted Dog - good for what ails you, esp. in the winter time)

Zest of 1 lemon
1/2 cup lemon juice
3/4 cup sugar
2 cups rum

Combine all ingredients, stir well, bottle, and set aside in a cool place. It will be ready to drink after about a week.

To serve, mix 2-3 parts boiling water to 1 part shrub.

Gudrun's Special Shrub

Any apropos rotting fruit that's around (i.e., good in a drink, and not too rotten). My last shrub contained strawberries, peaches, and some dried Cherokee blackberries that were too seedy to eat in their raisin-dried form.

1 cup fruit
1 cup sugar
1 fifth VI rum (Ron Rico is fine)

Put it in a Mason jar with as much of the rum as you can. Put it in the fridge for 2 weeks. You can replenish the rum as you drink it. Eat the fruit, even tho it discolors a little. It's good for you.

Ars sine Scienta Nihil Est

The Second Life production of "The Wall," approaching the end of its run, has been running for many weeks now, and has entertained a huge number of people. The performance schedule for this fine spectacle and its contributors’ contributions have been chronicled before in this blog. Therefore, this particular post has a special focus on some good friends, the production’s Creative Director, Ms. Debbie Trilling, and the superbly talented creator of its animated puppets, Mr. Duggy Bing.

Like so many of us, Debbie first heard of Second Life in the mainstream media as it grew in popularity and became an object of interest more or less universally. Like many “residents,” she came from an IT-related RL background and like many she avoided any scripting, regarding it as too much like RL work. Though Debbie still considers SL a relaxation and an escape from her first life, she gradually found that her scripting talents complemented her newly found leisure preoccupation. In Debbie’s own words:

“Second Life offers an opportunity to create almost anything that one can wish for or can conceive of. Although I cannot create anything of note using a pencil and paper or paintbrush and canvas, I appear to have a knack of picking up any new piece of software and taking it to a high level of competency within a short period of time. As such, although I cannot draw or paint, I can do some quite cool things using a high specification PC, mouse, tablet and pen, software and then meld it all together using a programming language. I consider myself as a ‘Technical Artist’, rather than a ‘Natural Artist’. My art is made of algorithms and pixels, rather than oils and parchment. Second Life came natural to me. It was the ‘game’ I had always been looking for; I just didn’t know I had been looking for it until I found it.”

In the course of exploring SL and discovering this new artistic outlet, Debbie met another longtime friend of mine, Duggy Bing, who needed some help scripting the cartoon creatures that became his now well-known and successful line of “Cartoonimals.”

Duggy’s SL story is slightly more succinct:

Duggy Bing: ”Hi Gudrun!”
Gudrun Gausman: “How is you?”
Duggy Bing: “Am good how ‘bout you?”
Gudrun Gausman: “k”
Gudrun Gausman: “Can you give a little backstory on your Cartoonimals? Doesn't have to be much...”
Duggy Bing: “Well, I started building animals for fun, to decorate my waterfall”
Gudrun Gausman: “LOL”
Duggy Bing: “ppl liked them and passersby offered to buy, so I started the skyshop over my house. Soon the shop got bigger, had to tear house and waterfall down for prims. Then simowner quit so had to move...bought my own sim. And that’s my story. The end."
Gudrun Gausman: a man of few words :P Sheesh!

(btw, Duggy’s Cartoonimals store was featured in SL Showcase: cute, whimsical scripted animated cartoon animals; pajamas, animal slippers, unique hats, baby carriers, monkeys, cats, zebras, turtles frogs, dogs, skunks, fish, kangaroos, elephants, dinos, lions, and marine animals.)

During this period, Debbie also created the collection of particle sculptures she calls her “Particle Garden,” and open- sourced the script for her extremely popular (and she says notorious) “Random AV Profile Projector.” (One of Debbie’s earlier efforts, the “Random Lover,” is quite a bit more notorious and has gotten me, personally, in quite a bit of trouble, albeit because of lapses in my generally reliably good judgement.)

In the end, though, it was her Particle Garden that caught the attention of Velazquez Bonetto and won her an invitation to join the Cybernetic Art Research Project (CARP), a collaboration of artists working in Second Life to experiment and share ideas and techniques to create New Art. And it was with Velazquez Bonetto and in the framework of this group, that this production of “The Wall” came into being.

Creating a spectacle in the spirit of, but not identical to the original, involves many challenges, some relating to the production itself, some merely technical.

“Pink Floyd's 'The Wall' has a number of iconic images, notably the giant puppets, the Crossed Hammers and the wall itself. All these are included in our production. However, we did not want to simply produce a copycat of the original but instead create a unique artistic vision and interpretation. Our production of 'The Wall' therefore adds other components that were not in the original version. We also re-mixed the soundtrack in a number ways - some subtle, others obvious. A dedicated Floyd fan will find much that they recognize in our production but will also see and hear entirely new components and concepts. Hopefully there is nothing that we have added that they might object to; we were very conscious of keeping to the spirit and essence of the original.

“The biggest technical challenge is without doubt getting the seven Controllers to remain in synchronization with the soundtrack being streamed into SL. This caused the biggest heartaches and headaches during the early days, especially when we were still performing on a Class 4 mainland sim.”

[NB ~ the team is most grateful to the NMC Campus for later providing them free with a Class 5 full sim on which to stage ‘The Wall, and also to Haven Colville of ‘Havens Paradise’ for the free use of a four-sim amphitheatre.]

“However, we have since learnt a number of tricks and techniques and can now pretty much guarantee that on a normal day within SL that synchronization will be within half-a-second to two seconds over a 45 minute period. This is an acceptable level of tolerance. When SL is having a bad day, however, there is little or nothing that we can do to restore synchronization once it has been lost. Some things you just can not control, either in RL or SL, and when this happens, although disappointing, we just have to live with it. Fortunately, such instances are rare.

“[Though] there were no real organizational problems or challenges to speak of. Once it was agreed that CARP would stage ‘The Wall’ as a major production, and that I would act as Creative Director and Velazquez as Producer, it was a matter of allocating particular segments or elements of the show to one of the core members, and refining that work to fit into the show. For the most part a spirit of co-operation existed. However, that is not to say that a certain amount of professional and artistic conflict did not arise during the creation process – it most definitely did. For example, there were calls from a number of quarters that we should reduce the size of the wall, saying that is was too big and dwarfed the dancers. I resisted this suggestion vigorously, arguing that not only is there a symbolic message behind a massive wall and a tiny human being in front of it, but the visual impact of the show would be diluted with a smaller sized wall. Both sides of the argument presented their case in a forthright manner. In any event, over time, the wall has increased from 50m x 20m to 60m x 20m to its present size of 70m x 30m. And if we were to re-build the production again, I’d want to make the wall even bigger ~ perhaps 90m or 100m x 45m.

“As Creative Director I was granted final veto over other artists’ ideas and contributions. This could be a psychological strain sometimes. Emotionally it has been a challenge because we are all experienced artists in our own right, often passionate and sometimes opinionated ~ myself probably the worst! Emotions can run high about an idea or contribution, and often have. Fortunately we have Josina [Burgess] who compliments her delicious design and colour-sense with skilled negotiation and diplomatic skills. In every instance where creative conflict has occurred, once a final decision has been made, the team have wholeheartedly supported it.”

DEBBIE’S PET PEEVE: Facelights!

“Facelights ruin artists’ work! Because of the way SL lighting works, one person in the audience wearing a facelight can possibly ruin the show for every other member of the audience. We have spent many hours over several months perfecting the lighting systems on ‘The Wall’. Most of our promotion politely asks that patrons refrain from wearing facelights at the venue. We have ushers who politely ask wearers to remove their facelights. We give shout-outs before the show asking that people detach their facelights; we even send them polite IM’s. But still a small hardcore refuses to remove them. The problem is essentially technical. SL (or more specifically OpenGL) only allows the rendering of eight lighting sources, In SL, two of these sources are allocated to the sun and moon. Therefore, in practice, only six lights sources are available. Moreover, a client can only render the nearest six sources. So, if you happen to be seated near to someone wearing a six-source facelight, you will be unable to see any of the lighting effects that we have carefully crafted into ‘The Wall’; if they are wearing a four-source facelight then you’ll only be able to see two of ‘The Wall’ lights and so on. Watching the ‘The Wall’ in a facelight-free zone is a completely different experience to watching whilst wearing or seated near to someone wearing a facelight. In the facelight-free zone it is a panoramic festival of colour; with facelights nearby, it is gray.”

Trust me, seeing someone in the audience wearing a facelight is enough to bring Debbie to tears. You might as well trot a horse through her living room.

"The Wall, V-2" has run through July. There will be two final performances at the Second Life PeaceFest 08 festival - 2pm SLT on Friday 15th & Sunday 17th August 2008... Then it will be over.... Proceeds go to a variety of charities.

Please check Debbie’s profile for links to her “Particle Garden,” Exploratorium project, “Gravity’s Rainbow," and other projects, and Duggy’s for the Cartoonimals store.

A Yummedy Summer BBQ'd Appetizer

TRADITIONAL RUMAKI
(Bacon, Chicken Liver, and Water Chestnut Kebabs)

Adapted from: BBQ USA by Steven Raichlen

1 lb. chicken livers (about 16 livers)
1/2 cup soy sauce
1/2 cup cream sherry
1/4 cup firmly packed brown sugar
3 - 4 cloves garlic, peeled and crushed
3 slices peeled fresh ginger, crushed
2 whole star anise
8 drained peeled canned water chestnuts, cut in half lengthwise
8 slices bacon, cut in half crosswise
About 16 small (6-inch) bamboo skewers

Clean the chicken livers. Combine the soy sauce, sherry, brown sugar, garlic, ginger, and star anise in a bowl and whisk until the sugar dissolves. Add the chicken livers and let them marinate in the refrigerator, covered, for 1 hour.

Remove the chicken livers from the marinade and blot them dry with paper towels. Set the marinade aside. Wrap each chicken liver, along with a water chestnut half, in a piece of bacon, securing it with a skewer.

Strain the marinade into a saucepan over high heat, let it come to a boil, and boil until thick and syrupy, 3 to 5 minutes.

(The BBQ USA recipe deals with heat zones, etc. OMG, like I'm going to set up heat zones. I have two zones, hot and not.)

Grill the rumaki until the bacon is crisp and the livers are cooked (pink in the center), 2 to 4 minutes per side, basting them with the boiled marinade. To test for doneness, squeeze a rumaki between your thumb and forefinger; it should be gently yielding, not soft and squishy. Or, cut into a rumaki with a paring knife. Only the center should be pink. Be ready to move the rumaki should the dripping bacon fat cause flare-ups.


GUDRUN'S SECRET RUMAKI:
(Bacon, Shrimp, and Water Chestnut Kebabs)

Use shrimp instead of chicken livers, and use chili sauce in a bottle (such as Tiger Sauce) instead of that complicated recipe (no marination needed). But the complicated recipe is REALLY, REALLY good.

If you don't have chili sauce, try apricot preserves and hot Chinese mustard (you may have some left over from take-out). :P

The Wall in Second Life, Version Two

The Cybernetic Art Research Project proudly presents...

** THE WALL V-2 **

On July 21 1990, nine months after the dismantlement of the Berlin Wall, Roger Waters and an all-star cast performed "The Wall" at the Potzdamer Platz in Berlin. The performance was watched by a live audience of 250,000 and an estimated half-billion people on television…

And now, an international team of artists working with the Cybernetic Art Research Project (CARP) bring a unique vision and live performance of "The Wall" to Second Life ™...

The original CARP version of "The Wall" was performed in SL fourteen times, to 1260 attendees. Each performance filling sims and to rave reviews.

And now, the NMC Campus are delighted to bring you "THE WALL V-2"!

The CARP Team have updated and re-scripted near every element of the show, as well as adding entirely new effects and surprises. "The WALL V-2" is now even bigger, more colourful and more visually stunning than ever before!

"The Wall V-2" will be performed at twice-weekly at NMC Campus West:

EVERY FRIDAY 2pm SLT

EVERY SUNDAY 2pm SLT

Access to the venue is via. the following SLURL:

http://slurl.com/secondlife/NMC%20Campus%20West/127/47/612/

The CARP Wall Team:

Creative Director: Debbie Trilling (UK)
Producer: Velazquez Bonetto (Germany)
Wall Design: Elfod Nemeth (UK)
Animated Puppets: Duggy Bing (US)
Animations: Caravaggio Bonetto (Austria)
Original Music: Junivers Stockholm (Sweden) & Josina Burgess (Holland)
Stills Photography: Adec Alexandria (UK)
Dancing & Joyfulness: Klute Copploa (France), Southern Riptide (US)

with valuable contributions from:

Scio Kamanchi (US)
Gypsy Paz (US)
Lyddyn Tzara (US)
Celeste Moonlight (US)
DJ Jenns (UK)
George W Bush (US)

and, of course, Pink Floyd's incredible album 'The Wall'

Aa' lasser en lle coia orn n' omenta gurtha

There must be Elves

Well, I've decided that elves in Second Life are even more diverse than humans. I did a little Elf research, and thought I knew something, but as is so often the case, further investigation proved I knew nothing. At least part of this is because there have been so many different interpretations of elf-ness in various and sundry virtual realities, of which SL is only one.

There are some things I can say for sure: Elves live in an imaginary world along with fairies, witches, dragons and pixies. They often live in the deep green woods. They love to dance and make music. They often but not always wear long, pointed ears. They have created fantastic kingdoms in which to role-play. Their lands are peaceful retreats from the rest of the metaverse, and, according to tel'Mithrim, all elves follow the Way - "No Elf shall do intentional harm to another Elf, and except in a case where an Elf acts with malicious intent, he shall be helped by other Elves." This pact protects all those of Elven blood. Any Elf found to be in violation of the Way through action or inaction shall be cast out (N'Tel Quess). But there are also Dark Elves, selfish and pleasure loving, who would have no qualms about enslaving other species, such as humans (*shivers*).

Speaking of their lands, I've been variously told they encompass as many as 35 or 70 sims, with a population of 1200-1400 elves. The most organized group of Elven sims I have come upon are those owned by the Lady Forcythia Wishbringer, regarded by many as their Queen, and, at the very least, Queen of Elf Circle continent. These sims include ElvenGlen, ElvenMoor, ElvenVale, ElvenStone, Elf Haven, Shea Nectaris, Shea Cognoium, Shea Ingenii, and Shea Imbrium. There is also a group of partner sims, owned by others, but bound by the Elf Circle Charter: Ceilich, Elf Harbor, Farhaven, Mystica, The Fairy Crossing, The Glimmering, ElvenValley, Falathrim, and The Green. It was at ElvenGlen that I gathered much of my information. (The Elf Circle Charter is available to all who wish a copy. It describes the customs and organization of Elf Circle.)

TIGGS

TIGGS Beaumont (who is technically not an Elf, but a dragon - "Two dark rkf - drow - are my mentors" ) provided some lovely insight, off-the-cuff, while dancing. "[I have given] you Elf Circle Charter 2.0. This should explain a bit. But it has much more meaning I think to you, than you may realize. You will be traveling all of Elf Circle lands I trust? [They are] varied, and wonderfully aesthetic, creativity abounds, but... The most important for me, is the honour, integrity, spirit, and friendship found here. Often, when a group grows as this one has, it loses its sense of family. Elf Circle does not. We are a family of many beings. All accepted for whom we are. No fights between drows and elves, orcs and fairies. Oh petty differences, as in all large groups, but... loyalty to the charter's ways, "friendship” for all. We are Elvenae. And here, in Circle lands, is the Heart of Elvenae. Yes, a world we "play" in, but one which we bring ourselves to. The one thing people do not realize at first, is we also bring these Elvenae ways back out to RL. It is inevitable." At this point, TIGGS drifted off into a conversation with friends, whom I believe were merfolk... TIGGS pointed out that human avatars were free to role-play at will, respecting the customs of the lands they found themselves in.

Astrid

Elves seem to abjure politics. However, they have rulers, and they are sometimes combative and into weaponry. These are the seeming ongoing contradictions in Elvendom. They seem averse to discussing politics, which seems strange given what one might hear about Elf society. Astrid Zhangsun tells me it's a rule in Elflands, just to keep the peace. (Wow.)

Astrid could, I'm pretty sure, be correctly described as a Dark Elf (**double shivers**), and has a Bast as a Profile portrait. Asked about her Bast, she explained it was the only adult dragon she has, and that she had just got her. The first time I met Astrid, she was wearing a lovely dress. The second time I met her she was a (very) sexy warrior carrying a battle mace who had just come from a tournament (where she had used a battle mace for the first time), frustrated cuz she kept hitting the wrong key (LOL). Apparently she was stuck going shopping with her BF, even tho she herself had thought they might pursue some more romantic endeavors.

Astrid did clarify the politics of Elvendom somewhat: "You mean politics in Elfland? Okay, well we don't really have a political structure here. We have a Queen, High Council, Guardians, and Greeters. Each has their duties. So you want to know about Elven society? Okay well for the most part, think of the hippies in the early 70's. [LOL.] But there is an undertone of ick here too. ...I have only just experienced this myself." Well, I guess that's politics...

Padiel

Elves love music and dance. Padiel Montgomery is a composer and musician who graciously invited me to his tree dwelling, a natural abode of the type favored by elves. He treated me to renditions of several of his pieces, including "Mixing the Magic, and "Rain on My Wings." Padiel is a spell-casting Elf with a magic staff (very impressive), and some typical Elven pets including two owls, a pixie familiar, and a dragon. He was the first to report that he observed any Elven holidays (Solstice, but it's cuz he is an Elven Druid), and that he had favorite Elven foods (bread and honey). His favorite ritual is the dance in the Elven drum circle where Elves share fellowship and their love for one another. Padiel's music is available both in SL and in RL: http://76.18.77.46:8000 for SL play, and http://76.18.77.46:8000/listen.m3u for internet play.

Padiel was also first to comment upon the species he perceived as dwelling in various places: Forests (esp. hollow trees)? "That is for Wood Nymphs." Caves? "Ack.. Trolls and Dragons." (poor TIGGS) Underground? "Dwarves, hehe." Wells and springs? "Bugs.. really cute ones :)"

And, in addition to being a musician and composer, is a builder. He built his lovely home, including its fountains and effects, and also does things like garden sets and animations. He makes romantic fountains, Elvish garden sets, and intimate glass showers. Unfortunately, Elven lands are PG, so, even though all Elves are fond of animations, his tree dwelling, with its romantic animations, must be located elsewhere :P

Nilmë

Nilmë (a.k.a., Gert Grigges) is a longtime friend whom I only vaguely knew had an Elven side. He was not at all hesitant to tell me about himself. "I am a Maia, posing as an Elf. From Wikipedia: 'The Maiar (singular: Maia) are beings from J. R. R. Tolkien's fantasy legendarium (Book: The Silmarillion). The Maiar are lesser Valar and the helpers of the (greater) Valar. Being of divine form and possessing great power, the Maiar could wander the world unseen or shape themselves in fashion of Elves and other creatures; when wearing a mortal guise their bodies could be killed, but their spirit would live on.' I've taken/been given the name 'Nilmë,' meaning 'Friendship' in the Quenya language. I'm also known as 'The Lord of Lag.' (Yea, and also as The "Hugmeister General." :P)

Nilmë is a member of the "Builders of Valimar" group. The Builders currently live in the sims Valimar, Valarinde and Lorien. (Valimar/Valmar is a city of the Valar.) He doesn't bear arms, and currently does not practice magic or cast spells, but he could: The Maiar are powerful enough (see e.g. the story of the Maia Olórin, a.k.a. Gandalf who took the guise of a Wizard).

Nilmë has never tried to number the variety of Elves in SL, but was willing to comment upon other species often associated with Elves. "Drows: No clue (don't occur in Middle Earth). Orcs: Warring servants of the Dark Lords; It is said that they were in origin corrupted Elves captured by Melkor. Before the beginning of the First Age. In appearance, Orcs were squat, swarthy creatures. Most of them preferred the darkness, being blinded by the light of the Sun, but the kinds bred later in the Third Age, such as the Uruk-hai, could endure the daylight. Faeries/Faerie: The lands of the Elves in Aman, more commonly known by their Elvish name Eldamar, a word variously translated as 'Elvenhome', 'Elvenland,' or 'Elvenesse.'"

As for where Elves live? Forests (esp. hollow trees)? Caves? Underground? Wells and springs? Nilmë says, "None and all of the above: Most Elves lived in Aman (Continent originally lying in the far West of Arda, now removed from the World) and Middle-earth." Hmm...

As for what Nilmë thinks of humans: "The youngest of the races of Arda, men are unique in possessing the Gift of Men, death, by which they leave the world after an allotted time and go beyond it. What is to think of them? Some of my best friends are Men..." ;)

The Elven Way

From the Web page of tel'Mithrim, or the Grey Company (http://www.grey-company.org) in the Common tongue, which LOL prolly has nothing to do with SL:

The Elven Way

All elves follow the way- "No Elf shall do intentional harm to another Elf, and except in a case where an Elf acts with malicious intent, he shall be helped by other Elves." This pact protects all those of Elven blood. Any Elf found to be in violation of the Way through action or inaction shall be cast out (N'Tel Quess).

Elven Holidays

Yenearsira - Winter Solstice, the Elven new year. A day of rebirth.
Sheelala - A day of games and practical jokes celebrated in early spring.
Ehtele'mele - Vernal equinox. A week of romance and song.
Faradome - Summer Solstice. A celebration of the battle between Corellon and Gruumsh One-Eye. A night of orc hunting.
Yavieba - Autumnal equinox. A week of reflection and a time to remember those who have left this world. Most important decisions and judgments are made during this week.

Favorite Elven Wines

Saerloonian Glowfire-pale wine, luminous, taste reminiscent of pears.
Saerloonian Topaz-yellow amber wine w/ nutty quality and bold fruit overtones.
Mead-sweet wine of fermented honey.
Elverquisst- a ruby-colored liquor magically distilled from sunshine and rare summer fruits. Utterly smooth, the liquor is nonetheless flecked with gold and has an iridescence of both COLOR and flavor. It is highly prized at all times, but in the autumn rituals it is savored as if it is the gift of one final, perfect summer day.
Evermead-THE elven mead, imported from evermeet. The one to which all others are compared and found wanting.
Clarry-Table wine blend sweetened w/ honey and spices.
Arabellan Dry-fine red wine, very dry woodsy overtones and a slight berry taste.
Berdruskan Dark-heavy sweet and burning, almost black, HIGH alcohol content.
Morimatra-a spiced wine favored by the Drow.

Other Items Of Interest

Kholiast-elven card game consisting of a 1000 card deck, dice and a very difficult method of counting points. A high elf favorite.
Shalaquin-long necked elven instrument, plucked or strummed string tension is controlled by a ratcheting wheel.

AND IF ANYONE HAS ANY FAVORITE ELVEN RECIPES, BY ALL MEANS, DROP THEM OFF!

Yummedy Summer :P

Ten Percent Innocent

About 40 fashion weeks are held in different cities around the world every year. But the Big Four are in New York, London, Milan and Paris, and they are the most prestigious. Smaller fests are found everyplace on the globe. But ask yourself this: "Why would anyone ever hold a fashion show in New York, London, Milan, or Paris?" Have you ever been there? Have you seen how the locals dress? And I'm pretty darn sure they don't dress any better in the other places that you might not visit. Geez! Why not Peoria? Dubuque? Grand Rapids? Schenectady? At least there they don't park their cars on the sidewalk, thus impeding your sexy walk!

Fashion is the most important way to communicate who you are without saying a word. It's so sweet when a fellow fashion fan wants to take a picture of your fabulous ensemble, or when someone hot gives you the once-over and a nodding look of approval. (Even sweeter is when they want to add you to their friends list or even take you home for the evening.)

I think the true fashionista lives in SL. It's only here that this particular spirit can truly run wild. But SL for most is a sort of part time thing. So, of course, we're really running late seasonally, which SL time usually is, or early, or in-between, or who cares? I'm here to present you with my spring/summer fashion choices. What you should look for and what you should buy... And where… Hmmm... I'm so judgmental...

I have a few ideas what might be hot this season: bold flowers, bigger than your head; menswear with a feminine look; wide (studded) belts; gladiator sandals; statement coats; statement jewelry; clutches and odd handbags. My fashionable friend Michele Norsk has similar but slight different ideas: animal print sundress/halter dresses (accessorize with gladiator heels, or with chunky heel sandals); large flower print dresses or skirts (match the skirts with bold solid tops); halter top dresses in bold colors with soft sweater fabrics, and empire waists; terry cloth shorts and hoodies; tops in bold colors with front plackets, and puffed shoulders or sleeves; floral print bikinis like BCBS Mas Azria line in RL.

Retro shorts

But I’m not as judgmental as my friend Michele, who both inspires me and seems to be prescient about trends. This warm afternoon, outside the institution of higher learning that I work in, I saw a young woman a dark blue blousy top and fitted hotpants, perhaps in cotton sateen. Her look was not entirely successful, perhaps due to her shoes. But an hour later, I happened to see another young woman wearing a similar pair of cuffed shorts in a stiff reddish fabric with platforms. The effect was more flattering on her. I was intrigued on this warmish spring day: Will we see more of the look on the streets? Michele then brought me (completely independent of these observations) a vision for the summer: retro, 1950s, Marilyn Monroe, Ava Gardner…

Michele has rules for shopping and dressing. Michele's 12 commandments: (1) Don't rule out freebies, but don't rely on them either. (2) If it looks cartoonish, it is. (3) Have lots of shoes... many styles, colors, heels, flats, boots, casual, dressy and organize them accordingly. (4) ALWAYS look at the details in SL clothing... it’s as important to the look as it is in RL. (5) Accessories and hair and nails make a difference... ALWAYS take the time to create a whole look. (6) Makeup: what do you mean you only have one skin? You NEED to be able to adjust your makeup to the moment and don't forget your fingernails and toenails. (7) Don't be afraid to use an illumination tool to backlight your look. It’s a special cheat we can use here!! (8) Don't be afraid to try a new store, but put your favorites in their own inventory slot. (9) Lindens aren't the same as dollars and Euros; don’t be afraid to spend some. (10) NEVER wear the same thing day after day. And most importantly… (11) Dress in a way that is comfortable to the personality of your avi: If you dress like Ms. Manners and act like a hooker (or vice versa) it just won't work. Finally… (12) Improvise: use the stuff in your inventory to create new looks that work for you.

Boy clothes

I do not ascribe to all of Michele’s dicta. For example, I stick to one shape, one (or two) skins, and pretty much the same hair color. I opt for consistency and recognizability. I really like wearing men's clothes sometimes. It's a big change from what I usually wear. (btw, I bought these by accident cuz the pecs on the mannequins looked like boobs, LOL.)

Shoes?

Michele thinks gladiator shoes are hot. Aviva Kuhn, on the other hand, not only likes to have lots of shoes, she has fallen for a specific pair of shoes. I mean she is in love with her shoes. She has coveted these shoes. She fondles these shoes. She kisses these shoes goodnight. This is pretty bad for a married woman with small children…

Aviva may well be SL’s reigning shoe expert. As the hottest dancer at a hot club, Zanadu ( Lesten - 213, 245, 47) she pays a lot of attention to her feet and what’s on them. In addition, she sees her shoes as a way of celebrating her extreme sexual liberation. The male-female relationship is reduced to a playground for sexual pleasure, while the intensity of female friendship is experienced with a new, satisfying and comfortable emotional intimacy. While celebrating classic femininity, shoes can be the bond that creates sisterhood among independent women.

Needless to say, we all have subsequently visited the maker of these shoes, are totally amazed at the prices charged, and are also amazed at the quality, fit, and hipness of these shoes. These are impossibly high, impossibly hip, and impossibly expensive heels…

Stores I like…

I should point out that these are not stores I just heard of, these are stores I have visited and bought at repeatedly. Judge for yourself…

High end shops:

BAIASTICE & ARTRANSFER GALLERY - Fashion and Art, centro italia (87, 22, 32)

Gisaci - Upscale Clothing, Armidi (91, 131, 30)

*Muism* Main Store, Muism (189, 113, 25)

Super high end shoes:

Stiletto Moody Shoes, Deauville (45, 29, 22)

More moderate clothing:

Blaze* Fine Fashions - Quality, Triumph (100, 139, 251)

DE Designs, DE Designs Ladies Clothes (85, 122, 38)

French Gallery - Haute Couture D, Pickerel (106, 226, 129)

KA Designs Island, Fair Isle (221, 150, 23)

Luminosity, Luminous Island (83, 117, 31)

Never 30, lingerie, wedding, formal New Paris (129, 235, 29)

Rebel Hope Designs-RH Engel Jewelry, Monarch Bay (213, 83, 27)

UK Couture Island, UK Couture Island (228, 129, 22)

WRONG, AlterNation (161, 158, 38)

More moderate, but v, v nice shoes:

D2TK Main Island Store (opening, D2TK (189, 179, 68)

Lassitude & Ennui, Nouveau (65, 63, 30)

Shiny Things, Shiny Falls (170, 180, 37)

ZY Creations, Belial (232, 79, 44)

Jewelry:

Digital Dragon (113, 113, 23)

EarthStones Jewelry - Main Store, EarthBound (124, 138, 25)

RICX's FINE JEWELRY, Nepessing (60, 76)

A nice store:

Enysy Mikita Desgns, Sammy's and Britta's Playhouse, Egill (153, 166, 22)

Special mention:

Annapurna Onomatopoeia's Yak & Yeti FREE jewelry clothing and furnishings, several locations including Salzburg - Winter Sports - Roman, Salzburg (181, 83, 27) (The jewelry will knock your socks off.)

Summer food

Salade Niçoise
From The Way to Cook, by Julia Child (R.I.P.)

For 6 to 8 servings

1 large head of Boston lettuce, washed and dried
2 to 3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried
2/3 to 1 cup salad dressing, such as Oil and Lemon Dressing (recipe follows)
3 or 4 fine, ripe tomatoes, peeled if you wish, cored, quartered, and seasoned before serving
8 to 10 ounces oil-packed tuna, drained and flaked

1 quart French Potato Salad (recipe follows)
8 hard-boiled eggs, halved lengthwise
1 can flat anchovy fillets packed in oil, opened and drained just before serving
1/2 cup black Niçoise-type olives
3 or 4 tablespoons capers
1/4 cup minced parsley

Assembling the salad: Shortly before serving, line a handsome, large and wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt. Toss the beans in a mixing bowl with a little of the dressing, and correct seasoning. Drizzle a spoonful or two of the dressing over the tomatoes. Season the tuna lightly with a spoonful or two of dressing. Place the potatoes in the center of the bowl or platter; mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna. Ring the salad with the eggs, and curl an anchovy on top of each. Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.

Oil and Lemon Dressing—Garlic Variation
From The Way to Cook

For about 2/3 cup, enough for 6 to 8 servings

2 strips of fresh lemon peel (1 by 2 1/2 inches each)
1 clove garlic, mashed and minced
1/4 teaspoon salt, plus more, if needed
1/2 tablespoon Dijon-type prepared mustard
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup fine fresh oil

Freshly ground black pepper

Mince the lemon peel very finely with the salt, scrape it into a mortar or bowl, along with the garlic, and mash lemon and garlic into a fine paste with a pestle or spoon. Beat in the mustard and 1 tablespoon of the lemon juice; when thoroughly blended, start beating in the oil by droplets to make a homogeneous sauce—easier when done with a small electric mixer. Beat in droplets more lemon juice, and salt and pepper to taste.

French Potato Salad
From The Way to Cook

For about 1 quart, serving 6 in combination with other items

1 1/2 pounds warm cooked and sliced potatoes
2 tablespoons finely minced shallots or scallions
Salt and freshly ground white pepper
1/4 cup dry white wine, chicken stock, or potato-cooking water
1 1/2 tablespoons wine vinegar
2 to 3 tablespoons chopped fresh parsley
2 to 3 tablespoons olive oil, optional

Boil or steam the potatoes in their jackets until they're cooked through but still firm. Peel while still warm, and slice into 1/2-inch-thick slices. Turn the warm potatoes into a bowl and toss gently with the shallots or scallions, a sprinkling of salt and pepper, the wine, stock, or cooking water, the vinegar, and the parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, toss with the optional oil, and the potatoes are ready for serving.

Vampires in SL

Introductory words, the first paragraphs of Bram Stoker’s Dracula, annotated by Leonard Wolf (Wolf,lol)

Jonathan Harker's Journal (kept in shorthand.)

“3 May. Bistritz.--Left Munich at 8:35 P.M., on 1st May, arriving at Vienna early next morning; should have arrived at 6:46, but train was an hour late. Buda-Pesth seems a wonderful place, from the glimpse which I got of it from the train and the little I could walk through the streets. I feared to go very far from the station, as we had arrived late and would start as near the correct time as possible.

“The impression I had was that we were leaving the West and entering the East; the most western of splendid bridges over the Danube, which is here of noble width and depth, took us among the traditions of Turkish rule.

“We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem. get recipe for Mina.) I asked the waiter, and he said it was called "paprika hendl," and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.

“I found my smattering of German very useful here, indeed, I don't know how I should be able to get on without it.

“Having had some time at my disposal when in London, I had visited the British Museum, and made search among the books and maps in the library regarding Transylvania; it had struck me that some foreknowledge of the country could hardly fail to have some importance in dealing with a nobleman of that country.

“I find that the district he named is in the extreme east of the country, just on the borders of three states, Transylvania, Moldavia, and Bukovina, in the midst of the Carpathian mountains; one of the wildest and least known portions of Europe.

“I was not able to light on any map or work giving the exact locality of the Castle Dracula, as there are no maps of this country as yet to compare with our own Ordnance Survey Maps; but I found that Bistritz, the post town named by Count Dracula, is a fairly well-known place. I shall enter here some of my notes, as they may refresh my memory when I talk over my travels with Mina.

“In the population of Transylvania there are four distinct nationalities: Saxons in the South, and mixed with them the Wallachs, who are the descendants of the Dacians; Magyars in the West, and Szekelys in the East and North. I am going among the latter, who claim to be descended from Attila and the Huns. This may be so, for when the Magyars conquered the country in the eleventh century they found the Huns settled in it.

“I read that every known superstition in the world is gathered into the horseshoe of the Carpathians, as if it were the centre of some sort of imaginative whirlpool; if so my stay may be very interesting. (Mem., I must ask the Count all about them.)

“I did not sleep well, though my bed was comfortable enough, for I had all sorts of queer dreams. There was a dog howling all night under my window, which may have had something to do with it; or it may have been the paprika, for I had to drink up all the water in my carafe, and was still thirsty. Towards morning I slept and was wakened by the continuous knocking at my door, so I guess I must have been sleeping soundly then.

“I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata". (Mem., get recipe for this also.)”

The Recipes

Paprikahendl

4 lb. chicken, cut into pieces

2 tblsp. shortening

2 onions, chopped

2 tblsp. Hungarian sweet paprika

1/2 cup tomato juice

2 tblsp. flour

1/2 c. sour cream

Salt chicken pieces. Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer covered 1 hour or until tender. Remove chicken. Add remaining paprika to sauce, then add flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended. Put sauce through sieve, food mill or blender. Heat chicken and pureed sauce together over low flame. Arrange chicken on warm platter. Pour half the sauce over, pass the rest separately. Serve with flour dumplings.

Mamaliga

3 c. water

salt

1 c. corn meal

2 tblsp. butter

1/2 c. sour cream

4 slices or equivalent pieces feta cheese

Bring salted water to boil and add corn meal. Cook like porridge while stirring frequently for 25 min. Grease deep casserole with butter. Pour in porridge, cover with sour cream, and arrange feta on top. Put in 400 degree oven for 10 min. Serve when Mamaliga is golden on top, garnished with one poached egg per person (optional). Serves 4.

Patlagele impulute (impletata)

Wash and cut one eggplant in half. Score the surface, salt well, and set aside for 1/2 hour, then gently squeeze excess moisture from halves. Place eggplant halves face down in a buttered frypan and let them cook gently, covered, until tender. Scoop the center pulp out of each half, leaving one half inch of meat attached to the skin. Mix the pulp with salt, pepper, onions, and any ground meat. Brown mixture in a frypan, then press gently into eggplant shells, sprinkle with bread crumbs and melted butter, and brown in a quick oven.

The Superstitions (from Gudrun’s Vampire Friends)

A lot of lore has grown up around the vampire, and I have asked some of the finest examples, comprising a spectrum of vampirism (but only girls :P), to comment. (And I’m much too tired to do anything further with this.)

Is there a true vampire community here in SL? Is there more than one?

Melanie Milland: There are lots. Second-Lifestyle ones, who don't play in roleplaying games, and RPG vampires.

Dilynrae VanDyke: There are many Vampire communities here in SL... A search for "Vampire" in groups reveals 100 results. I myself am a loner. I don’t belong to a group.

Sara Rachmil: Maybe and Yes. But why follow the crowd? Are you that dependent?

Wynterskye Gray: I don't think that there is one single all inclusive group but there are many, many families, clubs, groups and factions in SL as well as many loner vampires who don't belong to any organization.

How many kinds of vampire are there in SL?

Melanie: That is almost impossible to say, SL is so huge. There are the gothic vampires, the roleplay vampires, and those break down into those from Vampires:The Masquerade, those from Blade, those from Underworld, and whatever mixes of those. They're organized in clans and sects, and each has their own history and abilities.

Dilynrae: The number of vampire types is limited only by the imagination. *S*

Sara: Depends what ideas you follow. Book....Movie... Game... Myth... It's like religion really. Ideas and rules are changed very often to fit what one particular group wants and thinks works best.

Wynterskye: I couldn't even begin to guess that. By it's nature being a vampire is a very personal thing I imagine there are as many kinds as there are personalities.

Are vampires usually bloated, ruddy, purplish, or dark in colour? Pale with long nails and teeth? Suavely charismatic? Or are they of some other appearance (describe)? Do they morph?

Melanie: They come in many shapes and sizes. From Nosferatu (who are irredeemably ugly) to suave vampire playboys and glamourous vampiresses, gothic styles to ballgowns, and even vampires in jeans and t-shirt; some that could pass for human, and some who can't. Many have red eyes, though. I do, too.

Dilynrae: Male vampires? Unusually handsome, strong, confident individuals... charismatic... self centered and vain. Usually force their will on their victims. Female Vampires? Radiate an unearthly beauty, usually quiet, can suck up the attention span in a room by just walking in without saying a word. A female vampire usually has victims throwing themselves at her, begging her to bite them.

Sara: Again, this varies. There is no set rule or look. In my opinion, Vampires should be sexy, as in most all myth and in books they are considered highly sexual beings.

Wynterskye: With so many different kinds of Vampires there are many different looks also. There are many who look quite scary and epitomize the 'horror' aspect of vampires but my experience is with the more 'human' appearing crowd. The typical male vampires I've been around are usually hyper-masculine, kind of a combination of a vampire and a muscle beach body builder. The typical female vampire also highly accentuates her femininity. Once again combining the best of both worlds human and vampire.

What makes being a vampire attractive to you?

Melanie: If there were vampires in real life, I could imagine being one. It's a fascinating possibility, immortality, power, riches. All you have to do for it is to kill, and to a vampire, that comes naturally. I'm a roleplay vampire, and the stories we write and play out are thrilling, entertaining, and sometimes blood-chilling, too. Beats all TV and mosts books, really.

Dilynrae: The ability to control people without even trying... I have so many offering themselves to me... I can walk into a room, and my IMs light up like crazy. "Ooooo you're a vampire... bite me bite me!!"

Sara: They are charismatic, sexual, powerful, smart, and masters of influence.

Wynterskye: I've always been fascinated with vampires. Not only the possibility of eternal life but the pure sensuality exuded by vampires both male and female. I never considered becoming a vampire in SL because I assumed it would, at best, be a pale physical representation instead of the feeling of being a vampire. I was wrong, after being an SL vampire for quite awhile I find the appeal and the excitement as strong now as ever.

Are you a vampire in RL?

Melanie: No. But I wouldn't mind being one, if I could be one like the one I am portraying here in SL. Here I'm a pureblood, a daywalker. I live at night, even in RL, I get up in the late afternoon or evening and I go to bed when the sun comes up. But there are things you can't do at night, and having to rush home at 3 am from a great party is not what I want from life! Well, unlife, as it were.

Dilynrae: I love for my neck to be bitten and I have sucked hard enough on a lover's neck to draw blood... its a rush you can't explain...

Sara: No. But, f 'n’- A, I'm tryin!

Wynterskye: No...but if the opportunity ever arose I don't think I would hesitate in taking that step.

How are vampires created in SL?

Melanie: That depends on many factors. Some just buy stuff and declare themselves vampires, and who's to say that's not alright to do. Others become vampires through the games they play. I play in CCS, I own a roleplay sim named Damnation. We have 7 races, and of those seven, only Vampire was fitting for me. Thus I became a vampire in SL. I was always a fan of vampire stories and movies, it came naturally.

Dilynrae: Like any other Avie I suppose!!! hehe Seriously though, it takes commitment to the lifestyle. You have to figure out what your parameters are, and work to stay within them. ME? I am a living vampire in the Kim Harrison Vein. Born of Vampire parents, the vampire virus embedded deeply within your genome.

Sara: Pixels [LOL]

Wynterskye: In many ways. Some buy a skin and some fangs and are vampires. Some join vampire clubs and groups. Others, like myself, are invited into a family and given the blessing as a reward for serving that family.

What's your favorite part to bite?

Melanie: I'm conservative, after all i'm 914 years old - oops, did I just say that? - so I prefer the classical neck bite. Wrists are good, too, though.

Dilynrae: I love to start in the hollow of the neck, just under the jawline... teasing, working my way down to the hollow of the neck just above the collarbone. The turn of the neck just at the trapezius muscle is the place I like to bite the most.

Sara: I dare not say, but, girls, I'm more than happy to show you.
Wynterskye: Well...I personally love the neck or the inside of the thigh. Since I am a lesbian I never bite males anyways so anywhere that a woman would enjoy being bitten is my favorite :P . Use your imagination.

How many have you bitten (SL - and/or RL if you're also one there)?

Melanie: I can't tell. It's like asking you how often you've been to the supermarket in your life. I stopped counting long ago.

Dilynrae: Quite a few in SL... I don’t really keep count. In RL? three...

Sara: I lost count. Seriously.

Wynterskye: Actually I've bitten only a very few...I don't feed regularly like some. Instead I feed when I find a host who piques my interest.

Does it turn you on?

Melanie: It's ... pleasant ... with the right victim. Some are just fast food, though.

Dilynrae: Of Course!!! Why do it otherwise?

Sara: Yep.

Wynterskye: Definitely, it's extremely sensual. A bite, for me, is more than a bite it's a bonding. I would compare it to sex but, in some ways, it's much more personal. A bite doesn't equal a relationship by any means but it does symbolize a tie between two people.

Do you get a rosy glow when feeding? Does your victim?

Melanie: They pale. At least when I'm thirsty. I don't get any rosy glow at all. I just feel very satisfied.

Dilynrae: heeeeeee yesh!

Sara: Nope.

Wynterskye: I don't know if I get a rosy glow but the people I have bitten have told me that they were quite flushed *giggle*.

Do you have a favorite "blood doll"?

Melanie: I only have one, and you know very well who that is, so stop fishing :)

Dilynrae: Bliss Crimson!!!

Sara: Nope. But that sorta sounds like a band name.

Wynterskye: No..no favorites. I don't feed often enough to have favorites.

Do you sleep in an earth-filled coffin? If so, where is the earth from?

Melanie: No. I sleep in a nicely upholstered one. Old Vlad caused a lot of rumours, really, and Stoker's account of it didn't help. Vlad sure was a strange one and liked the symbolism of his home's earth. He was never required to sleep in it, he just liked the smell. He also had a garlic allergy, that has since then been attributed to our entire race. But it was just him.

Dilynrae: I sleep in a bed. I alluded to the style of vampire I am earlier. As a living vampire, I am born with the vamp virus in my very cells... I can walk in daylight, wear a cross (and usually do) even worship God if I like. The hunger is there, but I do not need blood to survive, at least not until my first death. Once undead, all the usual vampire limitations apply.

Sara: No. That’s old school. And truly only the upper class do oldies that. I would take a guess that the earth filled coffin would have dirt from EARTH.

Wynterskye: Absolutely not...I do have a coffin that I use occasionally but mostly I prefer my comfy bed.

Can leading a virgin boy through a graveyard on a virgin stallion identify a vampire grave by the horse balking or by holes appearing in the earth?

Melanie: We don't sleep in holes in the ground. So there aren't any earthy graves. These days, we have houses, mansions, castles, or condos, and that is where we keep the coffins. And i sure would get cranky if someone led a horse through my dining hall.

Dilynrae: I'm sure it would... but if you REALLY wanna find us, lead a virgin female through and vampires will come out of the woodwork!!! Hehehe.

Sara: No.

Wynterskye: Never spent much time around virgin boys so I have no idea. I would wonder about the intelligence of such a move though.

Are you concerned about vampire hunters?

Melanie: No. They mostly try ineffective means. They pick that stuff up from Hollywood movies and think they can confront a real vampire. Most never find one. Those who do don't live to tell of it.

Dilynrae: No. I'm not a real threat until I'm undead. Hehehe.

Sara: They're pretty weak and feeble. That’s a no.

Wynterskye: LOL...nope, they are few and far between and essentially harmless.

Which of the following scare you:

Melanie:

Garlic - No. That was just Vlad who didn’t like it

Sunlight - I'm a daywalker, so, no. But some vampires do have a problem with UV

Running water - No. That's witches

Holy water - No. If you have been turned into a vampire and believes in it as a human, you're susceptible. Purebloods never had religion, so we couldn't care less.

Crosses - See above

Communion wafers - Same thing

Mirrors - No. I'm not scared of them. They just don't show me, so I don't have any. And don't ask me how I do my makeup - it takes decades of practice to learn to get it right!

Wooden stakes - Those are nasty. I can't revive as long as it's in. But when it comes out, the person who put it in better run fast. In a fight, i can grab it and yank it out. And no one will find me asleep, I made sure of that!

Decapitation - Yes. That's messy. Also so ruins the hairdo. Seriously, now, purebloods can't be killed by such easy means. But getting shortened like that can cost us a few centuries. We do avoid it when possible.

Matzo balls - I remember "Love at First Bite" - I really had to laugh about the shrink and his Star of David.

Licorice rabbits - Why?? [cuz they scare the poo out of them, lol?]

Dilynrae:

Wooden stakes

Decapitation

Sara:

Communion wafers – Ewwww

Licorice rabbits- Ewwww, too. [????????…]

Wynterskye: Only really scared of mirrors when I wake up with a bad case of bedhead. Not partial to crosses but that's based more on personal opinion. Being decapitated is certainly scary, where would I wear my necklaces? Licorice rabbits are definitely the scariest of any on the list *shudders and gags*

N.B. ~

A mass hysteria commonly referred to as the "18th-Century Vampire Controversy" swept Germany and Austria from about 1721 to 1734 and eventually spread to other locales as well. This outbreak was largely rooted in local superstition, but was also fueled by two well known cases in which it was thought that dead persons, previously bitten by vampires, had returned to feed on the living. Government officials had investigated these cases. They had examined the bodies, filed official reports, and eventually had written books on the subject. These officially recorded instances, of course, served to feed the hysteria.

The vampires were corpses who left their graves at night to suck the blood of the living. The victims grew pale and feeble and wasted away, and sometimes became vampires themselves, while the vampires grew fat, got rosy, and enjoyed excellent appetite. Suspected corpses were exhumed and desecrated in an effort to stop the supposed attacks. These corpses were often staked or beheaded. Sometimes necklaces of garlic bulbs were placed on them. Sometimes licorice rabbits were strewn about.

The controversy was quelled when Empress Maria Theresa of Austria sent her personal physician, Dr. Gerhard van Swieten, to investigate. His investigation conclusively proved that vampires did NOT exist. As a result, laws were passed that effectively ended the hunting of vampires and the acts of grave desecration intended to slay them.

Superstition, of course, always threatens to create such controversy anew. There have been recent examples such as the Highgate Cemetery and Birmingham outbreaks in England, which resulted in vampire hunts. Fortunately, Dr. van Swieten is still with us to further confirm his original findings and dispute the existence of such creatures. He is now a robust and lively 308 years of age.