I went to the Victoria Miro Gallery to see an installation by contemporary American artist and MacArthur Fellowship recipient Sarah Sze. Now I don't begin to get it, but it certainly was interesting and fun. She creates these intricate sculptures out of everyday materials: water bottles, push pins, paint sample cards, string, salt, toothpicks, fans, light bulbs, stepladders, the list goes on. Yet some pieces had some aspects of it that were quite simple, like the body of water she created using blue string and part of a plastic water bottle that appeared to be floating on top of it. (I didn't explain that very well and of course I didn't take a photo of it.) There were two floors of her sculpture, with two themes, A Certain Slant and Tilting Planet. The information sheet explains it thus: "In this new body of work Sarah Sze organizes space as if it is a remnant of human behaviour discovered by accident. The formal construction of the pound-store objects as rafts, nests, tents, and escape routes mimics the necessities that emerge from various survival mechanisms and states of refuge. Like an entire ecosystem, these individual objects participate in larger systems of interaction performing a role beyond their commonplace function." So there you have it.

I then met up with Gord and together we went to the Groucho Club and spent a relaxing couple of hours talking with Mitch Murray, a former songwriter whom Gord had interviewed for his book. One of his daughters plays Killer Queen in the musical We Will Rock You; it would be interesting to see her perform, but I'm not sure I can stand another musical based on the songs of a rock group (excluding Mama Mia of course!)--I'm thinking of the Billy Joel one, Movin' Out, and the Beach Boys' Good Vibrations. But we'll see.

For dinner, Gord and I ate at a nice restaurant with the not-so-nice name of Ooze (they were listed in this week's Time Out magazine as a runner up in their Best Cheap Eats category). They specialize in risotto (serving about a dozen different varieties) which seems to be one of Gord's favourite dishes these days.