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Place Replaced Assignment: Constructed, praised
My photo shrine.
Because the darkroom has become my home
Because of long processes
This, to this, to this
Place, film, print
Because ideas revolved, growing too fast
Because it was the first thing I liked
And they chose me
Because the silver grabbed their light
Because abandoning you gave me time
But I left it in a room with no space
Because the blocks didn’t keep me grounded
Because the candles will sink with the fallen petals
And the wind will break the balance
Because she didn’t let the wax burn her finger
Because I spilled it with fire and smoke
Because bokeh sounded interesting
And the fangs of the beast didn’t shine
Because it didn’t work
Concrete distances
Because I did all of this
Because he was cool, with mutual blacks and whites
Because she looked like a bird
I surrendered
And that makes me angry
Because they will all curve in the end
Because shattering glass became this habit
Because I couldn’t write enough each day
Because I’m not good with poems
During the Noarlunga rail rebuild of 2011, Jervios Tce level crossing, Adjacent the Marino Rocks Railway station is getting replaced with new concrete sleepers and bitumen.
Thursday, 6 May 2010
In the wake of the Rudd Government’s backflip on climate change and uncertainty about the future of carbon pricing, environment and community groups rallied outside Parliament House to call for the replacement of Australia’s dirtiest power station.
Hundreds of people gathered on the steps of Parliament House to urge Premier Brumby and Ted Baillieu to commit to replacing Hazelwood coal-fired power station with clean energy by 2012 as a key plank of their election platform.
Hop here for more info on the campaign: www.environmentvictoria.org.au/replacehazelwood
Copyright Environment Victoria
Inside the future home of the New Museum of London
New Museum of London, West Smithfield
Sir Horace Jones (1883) and T P Bennett and Son (1963) New Museum of London scheme: Stanton Williams Architects Asif Khan Julian and Harrap Architects
In 2016, Stanton Williams and Asif Khan, working together with conservation architect Julian Harrap and landscape design consultants J&L Gibbons, were the winners of an international competition to find an architect to design the new Museum of London. The team was selected for their “innovative thinking, sensitivity to the heritage of the existing market buildings and understanding of practicalities of creating a great museum experience”.
The vision for the new Museum of London balances a crisp and contemporary design with a strong recognition of the physicality and power of the existing spaces of the West Smithfield site. The early stage concept includes a new lifted landmark dome which would create a beautiful light-filled entrance to the museum; innovative spiral escalators will transport visitors down to the exhibition galleries in a vast excavated underground chamber; flexible spaces are included that can serve as a new meeting place for London; and a centre for events and debate and a new sunken garden and green spaces to provide pockets of tranquillity.
Stanton Williams and Asif Khan are now working closely with the team at the Museum of London and the museum’s stakeholders including the GLA, City of London Corporation and the local Smithfield community to develop their initial concepts into a fully-formed vision for the new museum at West Smithfield.
Paul Williams, Director of Stanton Williams, said: “We are immensely excited about being given the opportunity to work with the Museum of London on this wonderfully challenging project – participating in an endeavour that will transform an area of London that has such a rich history, but sadly has been in decline for many years. Encountering the historic market spaces for the first time ... we were ‘blown away’ by the power and physicality already existing, and knew then, that whatever scheme we developed, this physicality needed to be harnessed, and not lost, and that initial observation has inspired our initial design proposals. This project will engage a broad community well beyond London.”
Asif Khan said: “To have a chance to create a new museum for London, in London, about London, at this moment in time is incredibly exciting for us. We all know the power of public spaces in changing our city and our individual lives, and this is what drives us. We want the Museum of London to be a museum where everyone belongs, and where the future of London is created.”
[Open House London]
Taken as part of Open House London 2019
In 1860 the City of London obtained an Act of Parliament (The Metropolitan Meat and Poultry Market Act of 1860), allowing the construction of new buildings on the Smithfield site. Work began in 1866 on the two main sections of the market, the East and West Buildings. These buildings were built above railway lines which had newly connected London to every other part of the country, enabling meat to be delivered directly to the market.
The buildings, designed by City Architect Sir Horace Jones, were commissioned in 1866 and completed in November 1868 at a cost of £993,816. The Metropolitan Meat and Poultry Act also authorised the development of the Poultry Market which opened in 1875. This building was subsequently destroyed by a major fire in 1958 and was replaced by the current building in 1962. Further buildings were added to the market in later years, the General Market in 1883 and the Annexe Market in 1888.
[City of London]
Thursday, 6 May 2010
In the wake of the Rudd Government’s backflip on climate change and uncertainty about the future of carbon pricing, environment and community groups rallied outside Parliament House to call for the replacement of Australia’s dirtiest power station.
Hundreds of people gathered on the steps of Parliament House to urge Premier Brumby and Ted Baillieu to commit to replacing Hazelwood coal-fired power station with clean energy by 2012 as a key plank of their election platform.
Hop here for more info on the campaign: www.environmentvictoria.org.au/replacehazelwood
Copyright Environment Victoria
Replacing front RH engine bay apron with replacement panel. The aftermarket panel was modified and cut to maintain stock, factory appearance by_KRMotorsports
@KRMotorsports
I just replaced my molcajete which had been lost last year during my move back to Texas. It’s basically a mortar and pestle but it is hand carved from volcanic stone. Pretty much any kitchen in Mexico or the Southwestern United States has one.
A molcajete is used to grind/crush spices and vegetables. Crushing spices and such brings a taste to the game that you don’t get by running the same items through a food processor. The crushing process brings out the natural oils in things that you don’t get by running them through a blender. I spent a few hours the other day curing/seasoning my new molcajete as it was brand new. Today was the day to christen it by making a batch of jerky.
I wanted to make a batch of super hot and spicy jerky. So hot and spicy that anyone who tries a piece will rue the day that they met me. So spicy and hot that they will look down at the ground and spit whenever my name is mentioned! The kind of jerky that makes one think, “I am damned for all time!”
My beautiful friends on the jerky group are always asking for recipes, so here it goes. God save us all!:
I procured 14 pounds of meat. That weight would require about 6 cups of liquid. I went with my standard 50/50 mix. I used 3 cups of vinegar (red wine vinegar this time) and I was going to use 3 cups of Dr. Pepper for the other half. However, seeing as I was using a molcajete, I went with Mexican Coca-Cola instead.
I procured some Serrano peppers, plenty of habanero peppers, fresh garlic, and a white onion. All, I believe products of Mexico.
First, I chopped up the white onion and ground it to a paste in the molcajete. After transferring the paste to a container, I diced about 5 or 6 Serranos (keeping the seeds and all the insides. Again, ground to a paste and transferred to a container.
Then, I took about 14 habaneros, cut off the stems, diced, and ground them to a paste. Transferred.
Followed by a handful of fresh garlic roughly diced. Again, crushed to a paste.
I looked in my spice collection and found some mustard seeds and cumin seeds. Threw them into the molcajete and ground them to a slurry. The smell of grinding whole spices is amazing.
After combining the spices with the six cups of liquid, I added about 1/2 cup of brown sugar and Prague curing salt. I was going to add honey, but they had bourbon barrel aged maple syrup at the grocer’s. How could I say no to that? I used about 1/2 cup.
I performed my typical, “Taste a teaspoon” of the completed marinade. It was sweet. It was painfully hot. If eternal damnation has a flavor, this would be it!
I’ll let the meat marinade for about 18 hours and “get ‘er done!”
WARNING: Don’t wear contacts or plan on wearing contacts for a day or so after doing something insane like this! Even after washing my hands I rubbed my forehead and it started to burn. It’s a good burn.
When adopting a daily skin cleansing routine, it is important that one takes care of the skin under the eyes. Chemicals in the water, our personal care products, and environmental irritants, can cause severe damage to the skin under the eyes because the skin is very thin in this area.
When...
Thursday, 6 May 2010
In the wake of the Rudd Government’s backflip on climate change and uncertainty about the future of carbon pricing, environment and community groups rallied outside Parliament House to call for the replacement of Australia’s dirtiest power station.
Hundreds of people gathered on the steps of Parliament House to urge Premier Brumby and Ted Baillieu to commit to replacing Hazelwood coal-fired power station with clean energy by 2012 as a key plank of their election platform.
Hop here for more info on the campaign: www.environmentvictoria.org.au/replacehazelwood
Copyright Environment Victoria