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“Looking back, the only way this stuff worked was to have made them in these very real corporate settings that, to this day, I don’t feel like I ever belonged in. But it is this feeling of unbelonging that I wanted to explore in the work you’re about to see.”

“They sort of looked at the absurdity of working within a huge company that raked in billions of dollars a year and saw themselves working within it as a small art form that requires a series of small rebellions.”

“What I consider my most successful work does not line up with how the institution views success.”

“This piece was a meta-commentary on the media’s fixation on the royals, which, in my head, can be likened to self-harm. I wanted to create a scenario that was like, each click gives you a little reward, a little dopamine hit, like you’re a fucking hamster, and you just want a little bit more. And the squirrel is a hateful squirrel, and he’s watching you as you perform self-harm over and over.”


All from this incredibly quotable talk from Tracy Ma.

Fluffy Stovetop Frittata

Ingredients:

  • 3 eggs
  • 75g cottage cheese
  • Handful of chopped scallions and spinach (olives, capers, dill, parsley, mushrooms, peppers, tomatoes, and shallots would be great here too)

(This is just what I had on hand, but you could certainly scale this up with more eggs and ingredients. 3-4 eggs per 75g of cottage cheese makes for a really fluffy end result.)

Directions:

  1. Crack eggs into a glass, then add cottage cheese and mix them together. Set aside.
  2. Heat glug of EVOO on medium-low heat. Add all of your veggies to the pan before the oil gets too hot.
  3. Stir and cook the veggies until they’re softened and starting to brown.
  4. Pour egg mixture on top of the veggies. Make sure the egg is evenly distributed across the pan. Season with a little bit of salt and pepper.
  5. Cover with skillet top and cook (checking on progress) for 5-7 minutes. Puncture any air pockets that form, encourage liquid-y spots to distribute to drier spots. Make sure pan is centered on the heat. The frittata will pull away from the sides and be mostly set on top when it’s ready to flip.
  6. Gently cut frittata in half before flipping with a spatula and spoon. (It wouldn’t have been possible for me otherwise.)
  7. Cook, covered for 2-3 more minutes.
  8. Take off the heat, serve each half with toast/pita, guac/ hummus/yogurt, and/or the hot sauce of your choice.
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