eskimofinn

drinksfordrinkers:

Vanilla, Pear, and Vodka Cocktail
12 oz pear juice
6 oz vodka
1/2 vanilla bean, seeds scraped
vanilla sugar, for rim
1 cup ice, plus more to serve over
Mix pear juice and vodka in a shaker. Split open the vanilla bean, and scrape the seeds into the juice and vodka. Add 1 cup ice, then shake well. Pour into cocktail glasses over more ice and serve with a sugared rim.

Vanilla, Pear, and Vodka Cocktail

12 oz pear juice

6 oz vodka

1/2 vanilla bean, seeds scraped

vanilla sugar, for rim

1 cup ice, plus more to serve over

Mix pear juice and vodka in a shaker. Split open the vanilla bean, and scrape the seeds into the juice and vodka. Add 1 cup ice, then shake well. Pour into cocktail glasses over more ice and serve with a sugared rim.

(Source: noperfectdayforbananafish, via browndresswithwhitedots)

farewell-kingdom:

Levi’s Photo Workshop (via)

razorshapes:

Danish artist Eske Rex created this impressive installation. It’s big & powerful and sophisticated at the same time. The big pendulums make the pen dance over the paper, creating a mesmerizing image.

About the installation: Two pendulums relative movement and rhythm plotted on a large sheet of paper. Pendulum are set in motion by hand and then decreases slowly and eventually stop altogether. Drawing Machine is built as a moving sculpture, and a tool with which a number of studies of time , force and motion can be made.

Watch it work here

goddessofscrumptiousness:

Parmesan Risotto (with pesto)

Sometimes all you really want is a bowl of cheesy goodness and a big spoon specially when you are all by yourself, rain pouring outside, want the coziness of your sofa and still in your pajamas (in mid afternoon).

They say that a good risotto dish should be oozy or runny and creamy. I say, I couldn’t agree more.

This is my humble and cheesy offering to all vegetarians.

Ingredients:

3/4 cup Arborio rice

2 Tablespoons unsalted butter

1/2 of a large white onion, chopped

3 1/2 cups hot vegetable stock (or chicken stock if not vegetarian)

1/4 cup dry white wine

1/2 cup grated parmigiano-reggiano/ regular parmesan

fresh cracked black pepper

salt (optional and according to taste)

a pat of butter (additional to finish the dish)

prepared homemade or store bought pesto

shavings of pamigiano-reggiano/ regular parmesan

Procedure:

- In a large sauce pan over medium heat, melt butter and saute onions until translucent and soft.

- Add the Arborio rice and saute for about 2 minutes.

- Add the the dry white wine. Then slowly add the vegetable stock (or chicken broth) half a cup at a time while slowly stirring the rice. When the rice absorbs a decent amount of liquid add another half cup of stock, repeat this process until rice is cooked (al dente) and is a bit soupy.

- Add the grated parmigiano-reggiano and gently stir until creamy.

- Season with freshly cracked black pepper (and salt, optional and according to taste) And finish the risotto dish with a pat of butter and remove from heat.

- Serve dribbled with a bit of pesto and shaving of parmigiano-reggiano.

Makes 3-4 servings

Buon Appetito!