Archive for November, 2012


First, some music to soothe your spirit…

finally, for all fractalfreakfriendsofmine:









Collect Call of Troythulu: Freeze: You’re Under Arrest for Fractalizing

schmoozelfleugen: The Sillie Monsters

Mark Eggleston aka element 90: Electric Tree

Amanda Makepeace: Alien Resurrection (be sure to read description!)

Xzendor7: Angel Wings Snowflake

More Starving Artists: Like to have a permanent link to you/your website on my blog? I believe in paying it forward, backward, up and down! Everyone Welcome! Link Exchange page!

Want to see my art on FINE ARTS AMERICA

Or want to visit: Buddhakat’z Dazzling Zazzle Shoppe


Happy Thursday…

this be FUN!!!

F is for….  FUN!!!

Because of the somber way in which my week began (with a funeral), there were some lovely tunes / hymns that have kind of set the tone for my week as well. So, I thought I’d share them with you today.

Disclaimer: I am not a religious person, but am 200% spiritual. These songs transcend any named religion, or any institutionalized version of spirituality. I hope they provide you with much uplifting, as they did for me.

and for a bit of levity…

Fractal Time…










Help out an artist who desperately needs new HARDWARE (this is an awesome idea and a worthy artist!)

Hugh Fathers: Starlight II

IDeviant’s (aka UltraGnosis)  bseries tutorial and some pretty awesome fractals too

Barrowda: Thanksgiving Turkey

Bunny Clarke: Ruffled Feathers

Thank you most kindly for stopping by, and I hope you enjoyed the show!


Alice’s Restaurant

Today is the day (like ANY other day) when GRATITUDE will be at the top of our list of feelings.

Whether we’re grateful for a big hot meal cooked by and shared with family members, or a big hot meal cooked by and shared with volunteers. Or for a friend sharing their “wealth” so we can fill up our tank. Or some new and distant friends that have come and gone (MOSTLY come!) over that past some time. Or for having a roof over our head, be it for one night or many. Or many choices in our life, or even a few.

Or maybe it is 12 straight hours of football with another sport or two during commercials. Or belonging to a network or many of wonderful folks who have come together for usually a common purpose. Or perhaps that Black Friday comes early this year (let’s be sure to thank those who are working so we can shop)!

All of the above involve folks, friends that will stay with us through thick and thin. Folks, friends that we will be there for us no matter what for.

This is my big gratitude. I have met so many wonderful folks, friends, many that have touched my heart in a far deeper way than I ever expected. So much so that when one does leave this world, it hurts so hard, I am surprised someone I never met in person has became so close.

And, like Woody, I think life is just like Alice’s Restaurant. Where strange things happen and we keep on truckin’ and we meet new friends and get confused at times and even wonder what it’s all about. Well, I’m here to tell you, for me it is about all of you! Each and every one of you who are reading this message. Those I have come to know a little or a lot. Those of you who have come to know me a little or a lot.

Whether you knew me way before I began this blog, or have just now stopped in for the first time to see what this blog is. For and to all of you I am forever grateful for the opening of your hearts, minds, ears and time. For sharing your self with me, allowing me to share myself with you. That is my GRATITUDE today and every day.

But since I don’t often say or show it, today is the day I SHOUT it out to all who can hear, that my friends are the MOST important thing to me. What a sad life I would have, without the wealth of your caring, of your acceptance, of your giving spirit, of your understanding nature.

Of course, family comes under that same umbrella, or maybe it is the other way around. Mayhaps friends are now additions to family. All of us giving, sharing, caring and being.

So, this is my wish for you. That you will always have the love of friends, the friends who will love you in spite of your weaknesses. And in spite of your strengths! They just love you, because you are who you are. Sharing the memories, the dreams, the feelings, the joy, the passion, the sadness and the struggles that make up our lives.

From our home to you, Mama, Mimi and I send Thanksgiving greetings and love. (Mama and Mimi gave me permission to speak for them today, as they are busy celebrating Thanksgiving in their own special – sleeping – way.) May you always have the grace to understand, the will to share and the luxury of choices.

This goes out to all of you. Those celebrating their Day of Thanks today. Those who have recently celebrated their own Thanksgiving. And those of you who have yet to celebrate yours.

Love, Janet, Mama and Mimi




As Not Seen on TV
Restaurant Review: Guy’s American Kitchen & Bar in Times Square

GUY FIERI, have you eaten at your new restaurant in Times Square? Have you pulled up one of the 500 seats at Guy’s American Kitchen & Bar and ordered a meal? Did you eat the food? Did it live up to your expectations?

Did panic grip your soul as you stared into the whirling hypno wheel of the menu, where


adjectives and nouns spin in a crazy vortex? When you saw the burger described as “Guy’s Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche,” did your mind touch the void for a minute?

Did you notice that the menu was an unreliable predictor of what actually came to the table? Were the “bourbon butter crunch chips” missing from your Almond Joy cocktail, too? Was your deep-fried “boulder” of ice cream the size of a standard scoop?

What exactly about a small salad with four or five miniature croutons makes Guy’s Famous Big Bite Caesar (a) big (b) famous or (c) Guy’s, in any meaningful sense?

Were you struck by how very far from awesome the Awesome Pretzel Chicken Tenders are? If you hadn’t come up with the recipe yourself, would you ever guess that the shiny tissue of breading that exudes grease onto the plate contains either pretzels or smoked almonds? Did you discern any buttermilk or brine in the white meat, or did you think it tasted like chewy air?

Why is one of the few things on your menu that can be eaten without fear or regret — a lunch-only sandwich of chopped soy-glazed pork with coleslaw and cucumbers — called a Roasted Pork Bahn Mi, when it resembles that item about as much as you resemble Emily Dickinson?

When you have a second, Mr. Fieri, would you see what happened to the black bean and roasted squash soup we ordered?

Hey, did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?

At your five Johnny Garlic’s restaurants in California, if servers arrive with main courses and find that the appetizers haven’t been cleared yet, do they try to find space for the new plates next to the dirty ones? Or does that just happen in Times Square, where people are used to crowding?

If a customer shows up with a reservation at one of your two Tex Wasabi’s outlets, and the rest of the party has already been seated, does the host say, “Why don’t you have a look around and see if you can find them?” and point in the general direction of about 200 seats?

What is going on at this new restaurant of yours, really?

Has anyone ever told you that your high-wattage passion for no-collar American food makes you television’s answer to Calvin Trillin, if Mr. Trillin bleached his hair, drove a Camaro and drank Boozy Creamsicles? When you cruise around the country for your show “Diners, Drive-Ins and Dives,” rasping out slangy odes to the unfancy places where Americans like to get down and greasy, do you really mean it?


Or is it all an act? Is that why the kind of cooking you celebrate on television is treated with so little respect at Guy’s American Kitchen & Bar?

How, for example, did Rhode Island’s supremely unhealthy and awesomely good fried calamari — dressed with garlic butter and pickled hot peppers — end up in your restaurant as a plate of pale, unsalted squid rings next to a dish of sweet mayonnaise with a distant rumor of spice?

How did Louisiana’s blackened, Cajun-spiced treatment turn into the ghostly nubs of unblackened, unspiced white meat in your Cajun Chicken Alfredo?

How did nachos, one of the hardest dishes in the American canon to mess up, turn out so deeply unlovable? Why augment tortilla chips with fried lasagna noodles that taste like nothing except oil? Why not bury those chips under a properly hot and filling layer of melted cheese and jalapeños instead of dribbling them with thin needles of pepperoni and cold gray clots of ground turkey?

By the way, would you let our server know that when we asked for chai, he brought us a cup of hot water?

When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN!, were you just messing with our heads?

Does this make it sound as if everything at Guy’s American Kitchen & Bar is inedible? I didn’t say that, did I?

Tell me, though, why does your kitchen sabotage even its more appealing main courses with ruinous sides and sauces? Why stifle a pretty good bison meatloaf in a sugary brown glaze with no undertow of acid or spice? Why send a serviceable herb-stuffed rotisserie chicken to the table in the company of your insipid Rice-a-Roni variant?

Why undermine a big fist of slow-roasted pork shank, which might fly in many downtown restaurants if the General Tso’s-style sauce were a notch less sweet, with randomly shaped scraps of carrot that combine a tough, nearly raw crunch with the deadened, overcooked taste of school cafeteria vegetables?

Is this how you roll in Flavor Town?

Somewhere within the yawning, three-level interior of Guy’s American Kitchen & Bar, is there a long refrigerated tunnel that servers have to pass through to make sure that the French fries, already limp and oil-sogged, are also served cold?

What accounts for the vast difference between the Donkey Sauce recipe you’ve published and the Donkey Sauce in your restaurant? Why has the hearty, rustic appeal of roasted-garlic mayonnaise been replaced by something that tastes like Miracle Whip with minced raw garlic?

And when we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?

Is the entire restaurant a very expensive piece of conceptual art? Is the shapeless, structureless baked alaska that droops and slumps and collapses while you eat it, or don’t eat it, supposed to be a representation in sugar and eggs of the experience of going insane?

Why did the toasted marshmallow taste like fish?

Did you finish that blue drink?

Oh, and we never got our Vegas fries; would you mind telling the kitchen that we don’t need them?


Guy’s American Kitchen & Bar

“SAY WHAT‽‽‽‽‽”


220 West 44th Street (Seventh Avenue), (646) 532-4897,

ATMOSPHERE 500 seats, three levels, three bars, one chaotic mess.

SERVICE The well-meaning staff seems to realize that this is not a real restaurant.

SOUND LEVEL Rawk and roll, but at moderate volumes.

RECOMMENDED Roasted Pork Bahn Mi, General Tso’s Crispy Pork Shank, Cedar Plank Salmon with Jalapeño Apricot Jam.

DRINKS AND WINE Margaritas, while too sweet and strong, are the best cocktails. Draft beers are better than the largely dull wines.

PRICES Soups, salads and appetizers, $8.95 to $16.50; sandwiches, pastas and main courses, $16.95 to $31.50.

HOURS Sunday to Wednesday, 11:30 a.m. to midnight; Thursday to Saturday, 11:30 a.m. to 1 a.m.


WHEELCHAIR ACCESS The bar area and an accessible restroom are on street level.

WHAT THE STARS MEAN Ratings range from zero to four stars and reflect the reviewer’s reaction primarily to food, with ambience, service and price taken into consideration.

Hmmmm… I wonder if I know anybody who could check this out and see how true it really is… (?eg?)!!!

Check out the 1024 comments (or at least a few of them at the NY TIMES

Guy Fieri and More Maligned Food Network Stars ABC News

Guy Fieri dot com

Guy Fieri fires back at searing ‘NYT’ restaurant review


MORE RELATED and/or INTERESTING, including some comments topics:

Hostess union hopes for buyout that will put employees back to workRead more:
WONDER BREAD Facebook Fan Page

Sometimes, real life just has to take precedence, and be a prioroty, which is what happened this weekend. Sorry for those of you who are habituated to my feature making it always on Friday… I knew this would happen, when I bragged about how often I’ve actually made the post on every Friday save one. That’s what I get for committing one of the seven deadlies – PRIDE!!

So, back to our purpose here now… first I have to hunt down a couple tunes… BRB…

Don’t know what it is, but this is one of my favorite tunes…

and ever since I saw these guys on CSI: New York, I’ve been hooked on them!









So, how do you like this week’s “contestants”? Almost all of them can be purchased as prints or other gift items (mugs,mousepads, etc) at my DA (or FAA) Gallery – just click on the image and *poof* you’ll be there, mouse in hand and ready to buy!!! 😉

By the way, “K’narc” above is based on some parameters (like a blueprint for fractals) shared by my late friend Mark, aka kram666. He definitely inspired me in its creation!

Well, it’s been a rough week, sort of. I’ve been surrounded by death, though, thankfully, none of them directly connected to me. Still sadness all around, though.
I’ve spent a lot of this week wondering how I can s-t-r-e-t-c-h my fixed income for the extra / 5th week this month. For the most part, it’s trying to make the same amount that barely lasts 4 weeks last for another week! S-I-G-H!!!
Lastly, I was disrespected, no, actually emotionally abused by a very long time passive aggressive “friend”. I have since decided I’ve given him the “benefit of the doubt” enough over the decades and he just pushed too hard and too far. Another S-I-G-H!!!
Otherwise, every day I get to spend making fractals, or working with them in some way is a good day. I’ve had a fair share of them this week. And I’ve found some friends also sell art on some of the same sites I do. Some good art too!! (see below in related links.)

Well, that’s it for this week, gang… hope you have a fine weekend, an excellent Thanksgiving for all you USA’ers. Catch you on the flip side…

Lizzie C’s DA Gallery
Xzendor 7 “Dragon Light
Ingrid Leitle “Happy Together
lucid-light: 2013 Fractal Calendar
FractalBee: Spirit Day Mandala
Collect Call of Troythulu: Fractals by Gaslight
revoltastateofzen: Dancing Naked Under the Light of the Moon

Whether then or now, whether right or wrong, whether won or lost, many have given their lives for their country and beliefs. We, the fortunate, enjoy the fruits of your sacrifice. We shall not forget.

… the eleventh hour of the eleventh day of the eleventh month…





Armistice Day American Troops in France (AP)


A is for… Armistice
R is for… Remembrance
V is for… Veterans

and now for some fractals…

Once again, I thank you all for stopping by and enjoying these fractals with me… I SO enjoy making them!!! And I hope you enjoy the tunes too!

Have a great weekend, everyone!!!




Collect call of Troythulu: Phear the Pherocious Phractals

Amorina Ashton’s World of Fractals

Charles Kunkle (FraterChaos): Steampunk Radio

Ingrid Lightle (GraphicLia): Croton

Mark Eggleston (Element 90): Daily Fractal # 90

Gary (skyzyk): Lotz of Botz

2013 FractalForums Calendar:…

My only message is: PLEASE VOTE!!!!!

Election Day is Tuesday, November 6, 2012…
CU at the polls!!!


Have a great day!!!


E is for… ELECTION DAY 11/6/2012
V is for… VOTE

For Whom The Fractal Philes…

Sorry I’m so late, folks… today is one of those days that got away from me even before I started!

Fly on, free birds…

























th-th-th-that’s allllll folks…


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