Tag Archives: Zoya

Timing is Everything

Zoya Fabrics 9 Cooking and eating dinner with Julie & Julia on TV in the background is a rare treat.  It happened last night.  For us, pesto sauce on whole wheat pasta.  For Julie, Beef Bourgignon.  For Julia, well, everything … Continue reading

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Quasi-Public Entities and the War on Photography

Zoya’s Favorite Things 31 Let’s get this rejuvenated blog off to a running start. A recent incident in one of Boston’s Massachusetts Bay Transportation Authority subway stations brought to the fore an aspect of the War on Photography that has … Continue reading

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The Perfect Noodle and Other Matters

Zoya’s Intensity 22 We interrupt our regularly scheduled program to bring you the Table of Contents of the NUDE Winter issue. As you can see there, I’m one of the “Power Bloggers” shown at p. 68. Apparently two pages for … Continue reading

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Why I’ll Never Regret that Law Degree

Zoya with the Loop 8 Yesterday arrived an email from the Director at the Art Center where I teach workshops: As part of our deficit reduction efforts, the Art Center office will be closing at 8pm Mon-Thu. …. If you … Continue reading

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Vampires and Eroticism

Zoya High Key 8 Vampires are wonderful erotic subjects. Why else would Bram Stoker make both of Dracula’s principal victims beautiful young women? HBO knew this when producing their well-regarded serial, True Blood, which shows Anna Paquin to much better … Continue reading

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Zoya’s Favorite Things 23 Resurfacing once again. This time in Madrid. Weather here is a vast improvement over San Sebastian. Tomorrow (Saturday) we visit the Prado, a first for us. Friday was a long day of train travel, interpreting confusing … Continue reading

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Zoya’s Favorite Things 27 Pig Roast yesterday, outside, in 50 degree weather. The food was good, but it was just too cold to really enjoy it much. A friend of my hosts did bring along a cute little yellow lab … Continue reading

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At Last, Disclosed to the World

Zoya Fabrics 17 There never was such a goose. Bob said he didn’t believe there ever was such a goose cooked. Its tenderness and flavour, size and cheapness, were the themes of universal admiration. Eked out by apple-sauce and mashed … Continue reading

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