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Mementos of a Living Practice

From June 18 through July 3, 2026, Gallery 198, located at 198 24th Street in Brooklyn, presented MEMENTOS OF A LIVING PRACTICE, alongside Betsy Damon’s exhibition WATER, AGENT OF LIFE. Together, the two exhibitions brought our distinct practices into an ecological dialogue through art — press release. My exhibition, MEMENTOS ...
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peirahitta

A Busy Summer 2026

Bird-State: Ardeidae The leporello in progress. Bird-State:  Ardeidae
 The leporello in progress.  #herons #birdstate #peirahitta #nicolepeyrafitteart
JULY 14 2026 Exhibition Opening Reading: Pierre JULY 14 2026 

Exhibition Opening Reading: Pierre Joris’ Notebooks curated by @john_vincler 

https://poetshouse.org/event/exhibition-opening-pierre-joriss-notebooks/ 

Join us in celebrating the opening of Pierre Joris’ Notebooks, featuring remarks by Nicole Peyrafitte and Nathalie Jacoby (centre de littérature luxembourg), along with readings of Pierre’s poetry by:
 Florent Toniello, La Digga, Urayoán Noel, Ariel Resnikoff, Tracie Morris , Charles Bernstein, and Randall Horton with Jacob Crumel (2026-2027 Pierre Joris Fellow for Radical Reversal). The occasion is especially meaningful, as it falls on Pierre Joris’ birthday and honors his enduring legacy following his passing in 2025. 
RSVP NOW

https://poetshouse.org/event/exhibition-opening-pierre-joriss-notebooks/
Exhibition: Mementos of a Living Practice is on un Exhibition: Mementos of a Living Practice is on until July 3rd @gallery198_brooklyn
198 24th Street / Brooklyn.
Last event:

TUESDAY JUNE 30:
Nicole Peyrafitte Bird-State reading performance 7pm.

Purchase available online:
https://www.gallery198.app/mementoslivingpractice
full screen version: https://vimeo.com/1203208081 full screen version: https://vimeo.com/1203208081

Created during the opening of WATER, AGENT OF LIFE, by @damon.betsy , and MEMENTOS OF A LIVING PRACTICE, by @peirahitta , this video documentsthe live action painting performance with percussionist Ben Chadabe at Gallery 198 on June 18, 2026.

Betsy Damon offered the word Flow as the prompt for the painting, drawing from her decades-long engagement with water as a life-giving force & agent of ecological and social change. The performance is part of Peyrafitte’s ongoing Karstic-Actions, large-scale action paintings produced live through full-body engagement. Working with water, raw pigments, egg yolks, pastel, movement & embodied attention, Peyrafitte responded to the prompt through the material & physical language of the action.

...more
#Live Painting
#Karstic-Action
#Nicole Peyrafitte
#Betsy Damon
#Action Painting
JUNE 18-July 3rd @damon.betsy : WATER, AGENT OF LI JUNE 18-July 3rd
@damon.betsy : WATER, AGENT OF LIFE
@peirahitta : MEMENTOS OF A LIVING PRACTICE

Opening Reception
Thursday, June, 18  6 – 9pm
Action Painting Performance at 7pm
w/ Ben Chadabe on percussion

@gallery198_brooklyn 
198 24th Street Brooklyn, NY 11232 

Two artists whose work bridges art, ecology, performance, and activism.

Betsy Damon, a Guggenheim Fellow and pioneering ecofeminist artist, presents recent paintings and collages inspired by the creative agency of water itself:
“Every piece in this exhibition is created from two basic water images: one is water spinning into vortices in a creek and the other is the movement of healthy microbes in a drop of water as seen through a microscope. In this intense investigation from which all life is created.” – Betsy Damon

Nicole Peyrafitte presents paintings, bird studies, performance-based work, and reflections drawn from an ongoing interdisciplinary practice spanning visual art, food, language, and observation.

EVENTS at the gallery:

Collective Action ConversationSaturday, June 20, 4pm
Betsy Damon & Lauren Bon 

Living PracticesFriday, June 26, 7pm
Short Films & Conversations,
Betsy Damon & Nicole Peyrafitte
Moderated by Alex Jones ( @infowarzz )

Bird-State:A Performative Reading
Tuesday, June 30, 7pm
Nicole Peyrafitte
Wonder season at Plumb Beach: horseshoe crabs are Wonder season at Plumb Beach:
horseshoe crabs are coming to lay their eggs, & some of those eggs will refuel the migratory shorebirds.
Save the dates ! and keep in touch https://www.nic Save the dates ! and keep in touch
https://www.nicolepeyrafitte.com/a-busy-summer-2026/
Link in bio too.
Latest visits to Plumb Beach — I will never get en Latest visits to Plumb Beach — I will never get enough of it!
My heart started racing when I spotted the Black-bellied Plover.

Black Skimmer — Rynchops niger — Bec-en-ciseaux noir
American Oystercatcher — Haematopus palliatus — Huîtrier d’Amérique
Black-bellied Plover — Pluvialis squatarola — Pluvier argenté
Snowy Egret — Egretta thula — Aigrette neigeuse
Female Boat-tailed Grackle — Quiscalus major — Quiscale des marais
Semipalmated Plover — Charadrius semipalmatus — Pluvier semipalmé
Least Sandpiper — Calidris minutilla — Bécasseau minuscule
Forster’s Tern — Sterna forsteri — Sterne de Forster
Laughing Gull — Leucophaeus atricilla — Mouette atricille
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voilavoilakitchen

@arianedaguin & @peirahitta. Cook & Laugh!

Roasted Lobster with Peaches⁠ Ingredients (Serves Roasted Lobster with Peaches⁠
Ingredients (Serves 4)⁠
For the lobster⁠
2 live lobsters (1½ lb / 700 g each), or 4 lobster tails⁠
3 tbsp unsalted butter, melted⁠
2 tbsp olive oil⁠
1 garlic clove, finely grated⁠
1 tsp lemon zest⁠
Salt and freshly ground black pepper⁠
3 ripe peaches, cut into wedges⁠
¼ cup toasted hazelnuts or almonds, roughly chopped⁠
2 tbsp fresh basil leaves⁠
A few edible flowers (optional)⁠
Lemon-Honey marinade⁠
3 tbsp extra virgin olive oil⁠
1 tbsp fresh lemon juice⁠
1 tsp honey⁠
1 tbsp finely chopped chives⁠
Salt and pepper⁠
⁠
Preparation⁠
Bring a large pot of salted water to a boil. Cook the lobsters for 5–6 minutes if your lobster are alive. Cool just enough to handle, then split them in half lengthwise and remove the digestive tract.⁠
In a dish mix the melted butter, olive oil, garlic, lemon zest, salt, and pepper. Brush generously over the lobster meat. Add the peach wedges in the dish,⁠
Heat the oven to 450°F (230°C). Roast the peaches & the lobsters, shell-side down, for 8–10 minutes until the meat is opaque and lightly golden.⁠
lobster⁠
⁠
#lobsterandpeaches⁠
 #Lobster⁠
#Seafood
Beurre Maître d’Hôtel⁠ Ingredients⁠ 300 g butter⁠ Beurre Maître d’Hôtel⁠
Ingredients⁠
 300 g butter⁠
 ½ bunch flat-leaf parsley⁠
 ½ lemon⁠
 Freshly ground black pepper⁠
 Fleur de sel⁠
Preparation⁠
Wash and dry the flat-leaf parsley. Roughly chop the leaves.⁠
In a small bowl, mix the softened (pommade) butter with the chopped parsley, the juice of half a lemon, fleur de sel, and freshly ground black pepper.⁠
Chill in the refrigerator.⁠
place softened butter onto parchment paper or plastic wrap, shaping it into a log. Fold the paper over, use a bench scraper/ straight edge to tighten it into a firm cylinder, and twist the ends. Refrigerate or freeze until solid, allowing for easy slicing to top steaks, fish, or vegetables.⁠
(bring the butter curler)⁠
Same technique for all:⁠
⁠
CHIPOTLE GARLIC BUTTER⁠
Ingredients⁠
¼ lb / 113 g butter, softened⁠
2 chipotle chiles in adobo, drained⁠
2 cloves garlic, crushed⁠
Salt (if needed)⁠
⁠
ORANGE HONEY BUTTER⁠
Ingredients⁠
1 stick unsalted butter⁠
Zest of a medium orange⁠
1 tablespoon juice from the orange⁠
3 tablespoons honey⁠
1/4 teaspoon sea salt⁠
⁠
LAMB CURRY 🐑🍛🥥⁠ Ingredients (4 people)⁠ 500–700 g LAMB CURRY 🐑🍛🥥⁠
Ingredients (4 people)⁠
500–700 g lamb shoulder or leg, cut into chunks⁠
1 large sweet potato, peeled & cubed 🍠⁠
1 onion, sliced⁠
2 cloves garlic, minced or grated 🧄⁠
1 Tbsp fresh ginger, grated⁠
1–2 Tbsp curry powder or curry paste 🌶️⁠
1 can coconut milk (400 ml) 🥥⁠
1 Tbsp neutral or coconut oil⁠
Salt & black pepper⁠
Method⁠
🔥 Heat the oil in a pot.⁠
Brown the lamb well—don’t rush this step. Remove & set aside.⁠
🧅 In the same pot, cook the onion with a pinch of salt until soft.⁠
Add the garlic & ginger. Cook briefly.⁠
Return the lamb to the pot.⁠
Add the curry & let it toast for 1–2 minutes.⁠
🍠 Add the sweet potato.⁠
Pour in the coconut milk, adding a splash of water if needed.⁠
Season with salt & black pepper.⁠
🥘 Simmer gently for about 60 minutes, until the lamb is tender.⁠
Serve with rice 🍚⁠
#LambCurry #CoconutCurry #SweetPotato #ComfortFood #HomeCooking⁠
BREAD PUDDING!⁠ Ingredients (4 people)⁠ 3 cups tor BREAD PUDDING!⁠
Ingredients (4 people)⁠
3 cups torn day-old bread, brioche or croissants (300 g)⁠
½ cup currants (60 g) ⁠
3 eggs⁠
1¾ cups milk (400 ml)⁠
½ cup cream (120 ml)⁠
¼ cup sugar (60 g)⁠
1 tsp vanilla⁠
Pinch salt⁠
2–3 Tbsp Armagnac or Rhum (for flambé)⁠
1 Tbsp butter (for the dish)⁠
⁠
Method⁠
Whisk eggs, milk, cream, sugar, vanilla & salt into a custard.⁠
Add torn bread, brioche or croissants, and the currants.⁠
 Mix gently so everything is well coated.⁠
Let soak 1 hour (or more) — fully absorbed.⁠
Butter a ramequin or cast iron pan.⁠
 Pour everything in.⁠
Bake at 350°F / 180°C for 25–35 min, until set & golden.⁠
Just before serving:⁠
warm the Armagnac,  flambé & pour over⁠
Bring it to the table with the flames on!⁠
⁠
Can served with vanilla Ice cream⁠
⁠
#breadpudding #painperdu #leftovercroissants #flambé⁠
How to pick your meat! How to pick your meat!
SALMON BURGERS 🐟🍔⁠ Ingredients (4 burgers)⁠ 1 lb / SALMON BURGERS 🐟🍔⁠
Ingredients (4 burgers)⁠
1 lb / 450 g salmon, skin removed, cut into chunks⁠
2 Tbsp onion or shallot, roughly chopped⁠
2 Tbsp fresh herbs (parsley, dill, or chives)⁠
1–2 tsp Dijon mustard (optional)⁠
Salt & black pepper⁠
Oil or butter for cooking⁠
⁠
⁠
Horseradish Sauce⁠
½ cup / 120 ml sour cream or crème fraîche⁠
2–3 Tbsp fresh or prepared horseradish⁠
Salt & pepper⁠
⁠
⁠
Cabbage & Carrots⁠
½ small green cabbage, shredded⁠
2 carrots, julienned or grated⁠
2–3 Tbsp lobster butter 🦞⁠
Salt & pepper⁠
⁠
⁠
Instructions⁠
—Prepare the burgers: put about ¼ of the salmon in a food processor. Pulse until it becomes a smooth paste.⁠
Add the remaining salmon, onion or shallot, herbs & mustard. Pulse just a few times—enough to combine while leaving visible chunks of salmon.⁠
You want a mixture of salmon paste — the binder — & larger pieces of salmon for texture.⁠
Season with salt & pepper.⁠
Shape into 4 burgers.⁠
⁠
⁠
—Make the horseradish sauce: mix the sour cream or crème fraîche with the horseradish. Season with salt & pepper. Refrigerate until ready to serve.⁠
⁠
—Prepare the vegetables before cooking the salmon burgers, as they cook fast.⁠
Blanch the cabbage for 2–3 minutes in simmering salted water. Drain well.⁠
Sauté the cabbage & carrots in lobster butter until just tender. Season with salt & pepper. Keep warm.⁠
⁠
⁠
—Heat a pan over medium-high heat with a little oil or butter.⁠
Cook the burgers about 3–4 minutes per side, until golden outside & just cooked through.⁠
Serve the salmon burgers with the horseradish sauce & the cabbage-carrot sauté on the side.⁠
Notes⁠
⁠
If you have lobster butter left over from our Nantua sauce, this is a perfect way to use it.⁠
The lobster butter recipe is here:⁠
https://youtube.com/shorts/m45em0EpMWQ?si=sy1tFXy9tcp56giz⁠
The uncooked burgers freeze beautifully. Place them on a tray until firm, then transfer to a freezer bag or container. Cook them straight from frozen—just add a few extra minutes to the cooking time.⁠
Do not over-process the salmon. The mixture should remain chunky.⁠
#SalmonBurgers #Salmon #FrenchCooking #VoilàVoilà #quickCooking #FastFish
POULET BASQUAISE⁠ Basque Chicken 🍗🌶️⁠ Serves 4⁠ In POULET BASQUAISE⁠
Basque Chicken 🍗🌶️⁠
Serves 4⁠
Ingredients⁠
4 chicken thighs & legs⁠
2.2 lb / 1 kg tomatoes⁠
1.5 lb / 700 g bell peppers — green, yellow, red⁠
3 onions⁠
3 cloves garlic⁠
1 glass white wine⁠
1 bouquet garni⁠
Olive oil⁠
1 tsp ground Espelette pepper — or mild chili powder⁠
Salt & pepper⁠
⁠
Method⁠
Peel & slice the onions. Finely chop the garlic.⁠
Cut the peppers into quarters, remove the white inner parts & seeds, then slice them.⁠
Score a small cross on top of each tomato. Blanch them briefly in boiling water, then peel & chop.⁠
In a Dutch oven, sauté the onions, garlic & peppers in olive oil. Cook about 5 minutes.⁠
Add the tomatoes. Season with salt & pepper. Simmer for 15 minutes.⁠
In a skillet, brown the chicken pieces in olive oil, seasoned with salt & pepper.⁠
Add the browned chicken to the tomato-pepper mixture.⁠
Add the bouquet garni, white wine & Espelette pepper.⁠
Simmer gently for 30–35 minutes, until the chicken is cooked through & tender.⁠
Serve with small potatoes, rice, or the starch of your choice.⁠
⁠
#PouletBasquaise #BasqueChicken #SouthwestFrance #EspelettePepper #ChickenRecipe #HomeCooking #ComfortFood #TraditionalRecipe #VoilaVoila #Onepanchicken⁠
Ooopsies!!!⁠ #laughinginthekitchen #funinthekitche Ooopsies!!!⁠
#laughinginthekitchen #funinthekitchen #singinginthekitchen
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Artware available here