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PORK FRIED RICE made from POST CROCK POT PORK ROAST(c) 2013 Paige Buffington Herstory: A house guest from Europe requested a meal of Southern Bar-B-Que while staying at CASA BUFFINGTON.   Suggestion as to what you will need : A Sunday to make the roast A crock pot A pork roast 8 cloves of garlic fresh black pepper from bulk spice section of a health food store Directions: Put the roast in the crock pot, fat side down.  Make slits into the roast and insert a whole garlic glove into each cut. Turn on high, put on the lid and go to a movie. After 5 to 6 hours check the roast.  It should neither be overdone nor underdone.  I like mine on the rare side, so I can keep in the tenderness.  Take a slice from the middle and make sure it tastes juicy and succulent.  Since you will probably re-heat the sliced pork for bar-b-que sandwiches later, it does not matter that it is not done approximately. BAR-B-QUE SAUCE Suggestion as to what you will need : can of chipolte

This essay is addressed to visual artists who work in all mediums of visual expression: Have you ever taken an art history course at an institution of higher learning?  If so, then have you ever questioned the analysis of a particular work or works and asked yourself, "How can this analysis be the complete truth, without the input of the artist?"  Specifically, to what I am referring falls within these parameters:  1)  the art analysis occurs posthumous and 2) was the artist intent considered? I am well aware that in the field of art history to take into account the personal biography of an artist incorporated into the art analysis is considered an irrelevant immoderation.  Let's look at this from another perspective; from that of the artist herself. I'm interested in the artist biography as a tool, not as a narrative, to gather personal information that later is used as a primary document to include in the analysis.  I have to go for now, but if this topic is