The materials used in Gönül Paksoy’s Bead Collection can be grouped into five: bone, mollusk shell, stone, glass, and mine. The extent of their use varies depending on the era that is represented by the beads. The most primitive beads were made of bone or mollusk shell. After they had passed to a settled life however, modern people started to produce more aesthetic and elegant beads which are made of glass and mine using both precious and semi-precious stones.
Glass and ceramic beads represent the richest and the most diversified group of beads in Paksoy’s Collection. Glass beads were widely used especially in the iron era thanks to its plasticity and affordability. This tradition has even survived to this day without disregarding the technological developments it has undergone.
As a matter of fact, bead is a typical gift for dead people. This is the main reason why it is so commonly found in the collections. People would use beads to embellish the deceased bodies in the funerals. They would bury them with elegant jewels and clothes. In Gönül Paksoy’s Collection you will easily realize that many and the most outstanding beads are of Urartu –East Anatolia origin
The woman wore a floral apron around her neck,
that woman from my mother’s village
with a sharp cleaver in her hand.
She said, “What shall we cook tonight?
Perhaps these six tiny squid
lined up so perfectly on the block?”
She wiped her hand on the apron,
pierced the blade into the first.
There was no resistance,
no blood, only cartilage
soft as a child’s nose. A last
iota of ink made us wince.
Suddenly, the aroma of ginger and scallion fogged our senses,
and we absolved her for that moment’s barbarism.
Then, she, an elder of the tribe,
without formal headdress, without elegance,
deigned to teach the younger
about the Asian plight.
And although we have traveled far
we would never forget that primal lesson
—on patience, courage, forbearance,
on how to love squid despite squid,>
how to honor the village, the tribe,
that floral apron.
In a soup kettle or large saucepan, saute onions, garlic, celery and sweet potatoes in olive oil for about five minutes.
Add seasonings, except tamari, and the stock or water.
Simmer, covered, fifteen minutes.
Add remaining vegetables and chickpeas.
Simmer another 10 minutes or so – until all the vegetables are as tender as you like them.
NOTES : The vegetables used in this soup are flexible.
Any orange vegetable can be combined with green…for example, peas or green beans could replace the peppers.
Carrots can be used instead of, or in addition to the squash or sweet potatoes, etc.
Recipe from the “Moosewood Cookbook”
“They are [the limeñas] exquisite and complicated beings. A single one of these wizards is enough to animate a social gathering as a nightingale is enough for a garden.”
“Angels with claws”
“Half wasp, half hummingbird”.
The point of marriage is not to create a quick commonality by tearing down all boundaries; on the contrary, a good marriage is one in which each partner appoints the other to be the guardian of his solitude, and thus they show each other the greatest possible trust. A merging of two people is an impossibility, and where it seems to exist, it is a hemming-in, a mutual consent that robs one party or both parties of their fullest freedom and development. But once the realization is accepted that even between the closest people infinite distances exist, a marvelous living side-by-side can grow up for them, if they succeed in loving the expanse between them, which gives them the possibility of always seeing each other as a whole and before an immense sky.
— Rainer Maria Rilke (Letters to a Young Poet)