5.26.2010

One Liminal Bunny

Antonio Lopez Garcia
Robert Hughes described the purity and power of "Conejo Desollado" or "Skinned Rabbit" (1972) by Antonio Lopez Garcia as "patient scrutiny raised to the power of narrative." (Maybe it's for this reason that the painting reminds me, somewhat randomly, of Turgenev's Sketches from a Huntsman's Diary.) The glass plate and the scarred, white-painted, slightly blood-tainted surface on which it sits, the animal curled almost tenderly into its own ravaged anatomy, its face still discernable, and on its face, the neutral expression of death... This is food before it is quite food. A few more slices and you've got your saute pieces, but just now, it's death, or life, or time (as Hughes would have it) on a plate.


2 comments:

  1. In the thyme and the dew of Jean De La Fontain…

    Thyme and Hare Liver Pâté:

    2 or 3 hare livers

    Butter (equal in weight to liver.)

    ¼ to ½ of an onion (depending on size of livers.)

    ½ tablespoon thyme

    Pinch of salt and pepper (or to taste.)

    Melt butter. Add thyme, salt and pepper to butter and let simmer. Dice onion and place in a Pirex or stainless steel bowl with livers. Place bowl into a pot of boiling water, making sure that the water level does not rise too high, overflowing into the bowl. Once the livers are cooked all the way through (the amount of time this may take depends upon the sizes of each liver, but should not be much more than 15min) combine with melted butter and thyme. Blend together, pour into container or mold, and cool.

    ReplyDelete
  2. yu-um. this sounds amazing. will try, if I can order hare livers from my butcher. big if, I think.

    ReplyDelete