"I bomb blank sheets of paper with different fireworks including color smoke bombs, jumping jacks, monster balls, fountains, magic whips, spinning carnations, ground blooms, rings of fire, and lasers. As I work, I create imagery by controlling the chaotic nature of the explosions in upside-down containers. When the paper becomes saturated in color, dark and burned, I take it back to my studio and collage blank paper circles onto the image to establish new planes and open up the composition. I then continue to bomb the pieces. These actions are repeated a number of times. The final works contain many layers of collaged explosions and are thick and heavy."
A letter by freedman Jourdon Anderson of Dayton, Ohio. He was writing in response to an invitation from Colonel P.H. Anderson of Big Springs, Tenn., his former enslaver, to return to as a laborer to the plantation where he was once held captive.
“The recession of the ’80s transformed the working class into the working poor, as manufacturing jobs fled to the third world, forcing American workers into the low-paying service and retail sector. The current recession is knocking the working poor down another notch — from low-wage employment and inadequate housing toward erratic employment and no housing at all. Comfortable people have long imagined that American poverty is far more luxurious than the third world variety, but the difference is rapidly narrowing.”—Too Poor to Make the News
Where the margarita was invented and by whom is a matter of much debate. Among the many who have claimed the honor: a Texas hostess named Margarita Sames, the Kentucky Club in Ciudad Juárez, and the Tail o’ the Cock in Los Angeles. What is certain is that fresh lime juice and good tequila are essential to a real margarita and that no sweet-and-sour mix should be used.
2 limes, halved and juiced, rinds reserved
4 oz. premium tequila
4 oz. Cointreau or triple sec
Margarita salt or kosher salt
1. Fill two stemmed cocktail glasses with crushed ice and allow to chill. Meanwhile, fill a cocktail shaker with ice and add lime juice, tequila, and Cointreau. Shake well.
2. Empty the ice from glasses, rub rims of glasses with the pulp side of one of the lime rinds, then dip moistened rims into a saucer of salt. Strain margaritas into salt-rimmed glasses and garnish with a slice of lime, if you like.