The Venus de Milo is an ancient Greek statue and one of the most famous works of ancient Greek sculpture. Initially it was attributed to the sculptor Praxiteles, but based on an inscription that was on its plinth, the statue is now thought to be the work of Alexandros of Antioch.
Created sometime between 130 and 100 BC, the statue is believed to depict Aphrodite, the Greek goddess of love and beauty. However, some scholars claim it is the sea-goddess Amphitrite, venerated on Milos. It is a marble sculpture, slightly larger than life size at 6 ft 8 in high. Part of an arm and the original plinth were lost following the statue's discovery. It is currently on permanent display at the Louvre Museum in Paris. The statue is named after Aphrodite's Roman name, Venus, and the Greek island of Milos, where it was discovered. It was found in pieces there on April 8, 1820, and was subsequently presented to Louis XVIII (who then donated it to the Louvre in 1821). Though it was reconstructed to a standing posture, the statue’s arms were never found.
The general composition of the statue derives from a 4th-century-BCE Corinthian statue. The twisting figure and modernized drapery give the Venus great nobility. The statue is a conspicuous example of the Hellenistic sculptural tradition’s academic traits and close reliance on older masterpieces.
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" This skillet dinner is the ultimate comfort food, combining gooey cheese with sausage and pasta. Make this easy recipe in only 25 minutes!"
- 1 lb hot Italian sausage, removed from casings
- 1 (14.5-oz) can fire roasted diced tomatoes with garlic
- 1 (8-oz) can tomato sauce
- 1/2 (6-oz) can tomato paste
- 1 Tablespoon dried Italian seasoning
- 16 oz whole milk ricotta cheese
- 4 oz fresh grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lb dried pasta (ziti or penne are best)
- 3 cups water
- 1 (8-oz) package shredded Italian cheese blend
- basil, for garnish
- In a large (12-inch) skillet over high heat, brown sausage, about 10 minutes. Add tomatoes, sauce, paste, Italian seasoning, dried pasta, and water. Stir to combine, cover and bring to a boil. Boil until pasta is al dente (has a little bite to it).
- Meanwhile; combine ricotta, Parmesan cheese, salt and pepper in a medium bowl. Stir until well incorporated.
- Stir ricotta mixture into pasta. Preheat oven to broil. Top skillet with shredded cheese and place in oven. Broil until cheese is bubbly and golden brown. Keep a close eye on it or you will have crispy cheese pretty quick.
- Garnish with basil. Serve and enjoy!
1951 – Crystal Gayle, American singer
1955 – J. K. Simmons, American actor