What a great and amazing art…

Canadian Art Junkie

penelope-tile-smallerMontreal-born Penelope Stewart has transformed yet another room – this time in a California gallery – with her extraordinary architecture, covering the walls with succulents, baroque tiles and lotus pods all cast from beeswax.  The installation is part of a tribute to bees in a new exhibition called Swarm, at Ganna Walska Lotusland, a public estate and gardens in Santa Barbara, where Stewart is artist in residence.

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What Will Be After Them?

At the beginning I should say this, I took all these pictures from the television screen while I was watching it. Then I played with them on the Photoshop.

Craft and art! They are so precious for me… I am crazy with every work of this world… I don’t make any separation between today’s  art or past times. Just makes me sad when I see some of traditional arts are going to be disappeared. In every culture, I am sure there are so many traditional art and craft. Some of them are being tried to keep alive and let them to go on in the next generations too. This is something like that what I am going to share with you. I am impressed so much when I watched it on television screen. It was one of my favurite television programs,  TRT (Turkish Radio and Television) Documentary Channel and the name of the program is “Çağa Direnen Ustalar” (means “Masters Who Resist Time”).


“Alem”… The subject was the master of Alem….

Alem (End ornament), is a metal device made of generally metal on top of a minaret  and symbolized the end of the minaret. But they can be on top of the dome of the mosques too. In Turkish art we can see this Alem in three groups, 1) minaret, 2) dome, 3) flag
Alem at the dome or minaret of mosques, made of stone or metal like crescent end ornament. The shape of Alem, from the top is sequentially  named like that crescent, then little cube, and neck, pear, bracelet, big cube and bucket. Crescent’s axis vertical to the Kıblah (to the direction of Mecca). There are copper and golden gilts shapes too. Recent mosques of the Bosphorus we can see also octagonal stars in the mid of the crescents.
This is an Ottoman Alem, from 18th century in the museum of Turkish and Islamic Art.

A life in front of fire… His name İlham Zeyrek. He is maybe the last master today in Alem craft working.


He says,

“We make pans pots kettles basins whaever in the kitchen we use. But in time, they said tinning is expensive this that and coppery died. Because they don’t need them anymore… There are modern kitchen wares, things now. So, now, for almost 25 years I have been working just with Alem.




That’s how Alem mastership began and we are carrying on…

There is not a factory fort his.





This is a work what we make,  melthing it over fire mashing it, and shaping it… etc.

Today’s people mind is “Do little work and earn a lot Money”….

They dont say let me earn by working and wipe the sweat of my brow….





I dont use copper thinner than one milimeter. 

Used to say us please master please let us  not run to the forbidden and never use copper thinner than one milimeter.


When I was a little boy, I couldn’t skip while an apprentice, It was not possible. But today…

If an apprentice comes along and asks you what you will pay him

For the week do you think he can be an apprentice… The last apprentice came to me in 1975… and then he left. 



This is hand labour, entirely by hand you can see…

There are days when I stand there for 8 hours in front of fire…


And when they ask, who made this Alem, they will ask that master!

Is there something more beautiful than this… Craft and your name live together….

an article about him on the newspaper

It Was Great Fun

This is my first CUPCAKE 🙂 But yes, it was going to be burnt in the oven because I forgot!!!!! My little Princess warned me, can you believe this, she smelt and called me to the kitchen.

Another point I noticed that there wasn’t any vanilla in the kitchen so I made change ingredient of it. I used orange juice and zest… later I will make cream with vanilla… But they seem so lovely… I have already tasted, so delicious… orange gives a wonderful taste… But with vanilla should be better I think.


In The Kitchen Today

Kitchen is my best place in the home but I can’s say the same thing about my cooking 🙂 But not too bad…


Why Homemade Yogurt?

Like most things homemade, yogurt you make yourself is just better:

  • It tastes better
  • It’s better for you (no preservatives, sugar or chemicals added)
  • It’s less expensive
  • There’s no packaging waste

Tips and trick of making a good yogurt, first to have a good  plain yogurt (as a starter) and the second point is the temperature…

If your starter is being good and also if you make the heat correct, your yogurt will be so delicious…

For a few months I haven’t made yogurt, because my starter gone… So I needed to find a good starter again. As I told, this is important. This week my yoga teacher friend sent me a jar of yogurt (as a starter)… I was so happy for this. (By the way, can’t be so good the yogurts (as being a starter)  that you buy from the markets. It makes watery… and I don’t like and also not real healthy one. Everything should be homemade, naturel, farm product, etc.

At the beginning turn on your oven to 100°…. Later when it gets 100° close the oven. DO NOT FORGET to turn off.

It will get cool until you are ready. (it will be 20°)….

I used one bottle of milk… (it is the best in here) and I boil it at least 15 minutes… Don’t worry it’s going to decrease by boiling…

Then leave it to get cool… its temperature should be like you give it your baby to eat…

While waiting it to get cool, you can prepare the starter…

In a small bowl, 2 or 3 table spoon add plain yogurt (that you take from the fridge) and leave it to reach room temperature…

Then when the milk get cool, take a few table spoon milk and mix with the plain yogurt in the bowl,

You make ready a bowl for yogurt (I use as you can see pot (earthenware))

Fill it with milk and then pour by mixing slowly  with plain yogurt into the milk…

Close the pot with thin transparent sheet and also wrap with a table cloth and put it to the oven (be sure not being ON”…remember you made it 100° and then you left it to get cool as 20°… and now let the yogurt pot with wrapped table cloth in the oven for at least 8 hours… Then you can take it into the fridge and eat… I use my oven for making yogurt too… even I have a yogurt machine too but it doesn’t have enough cup so, in this way I can make more… the trick in here, yogurt needs to be left in 20°… some ovens starting from 20° but usually starts from 50° but not a problem as you can see, I can find the exact temperature by doing this…

Bon appetite!