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eskimofinn
Random Stuff about Random Things...Totally Random.
aros:

Pixel in Beijing Modelroom / SAKO Architects

artchipel:

Andy Kehoe (USA)

On the Banks of Broken Worlds. Oil on Wood Panel, 30” x 30” (2011)
Dark and Light Radiate the Night. Oil on Wood Panel, 30” x 24” (2011)

[more Andy Kehoe | artist found at darksilenceinsuburbia]

(Source: artchipel)

designcube:

5 Phrases to Live Typography by Anthony Neil Dart

(via designcube)

chazmcintyre:

Ephemicropolis 2010

100,000 Staples
Approx floor area 600x300cm

Stacks of staples were broken into varying sizes from full stacks about 12cm high down to single staples. These stacks were then stood up and arranged over a period of 40 hours.

The Making of Ephemicropolis 

(Source: really-shit)

seaoflove:

by Shona Leah

boursicot:

Derweze, also known as the door to hell, is a 70 meter wide hole in the middle of the Karakum desert in Turkmenistan. The hole was formed in 1971 when a team of soviet geologists had their drilling rig collapse when they hit a cavern filled with natural gas. In an attempt to avoid poisonous discharge, they decided to burn it off, thinking that the gas would be depleted in only a few days. Derweze is still burning today .

(Source: goodnamesgone, via professionalcreepshow)

myfotolog:

©leah goetzel
  • Artist: Richard Einhorn
  • Track: Pater Noster
  • Album: Voices of Light

oldhollywood:

Richard Einhorn - Pater Noster (vocals by the Anonymous 4 & the Netherlands Radio Choir) 

Composed by Einhorn in 1994, Voices of Light was intended as musical accompaniment for the silent film The Passion of Joan of Arc (1928). The Latin and antique French-language libretto is based on excerpts from the Bible, Joan of Arc’s testimony at her trial, and the writings of medieval female mystics.

Spicy Chorizo, red capsicum, tomato and mixed bean stew A great winter warmer or summery dinner-for-friends/mid-week recipe which can be made a day in advance.- - - - - - - - 2 mild chorizo sausages, sliced into thin rounds 3-4 large truss tomatoes, halved 2-3 long red peppers/red capsicums, stalk, membrane and seeds removed, cut in half lenghtways 1 brown onion, finely diced 3 large cloves garlic, minced 400g tinned, chopped tomatoes 400g tinned borlotti beans 400g tinned chickpeas 400g tinned cannellini beans  1 teaspoon smoked paprika 1 cup dry white wine Handful fresh flat leaf/continental parsley Salt and freshly ground black pepper - - - - - - - - Pre-heat oven to 180˚C (350˚F) Place capsicums and tomatoes cut-side up onto two separate baking trays, drizzle both with a little olive oil, season tomatoes with a little salt and black pepper and roast both items in the oven for 40-50 minutes. Remove from oven and chop both capsicums and tomatoes into large chunks. In a large heavy-based French-one/casserole pot, add a tablespoon or two of olive oil and warm over medium heat. Add the sliced chorizo and fry until crispy and caramelised around the edges. Using a slotted spoon remove chorizo and drain on paper towel. Into the chorizo oil remaining in the pot, add the onion and garlic and fry over low-medium heat for 5 minutes before adding the roasted tomatoes, capsicums, tinned tomatoes, 3 bean vatieties, paprika and wine. Season well with salt and black pepper then add the chorizo. Stir all together and cook over low-medium heat for 30-40 mins until thickened slightly. If you want, you can add a little water at any stage if you think the mixture is getting too thick. Serve warm in bowls with a scattering of chopped fresh parsley.Serves 4

Spicy Chorizo, red capsicum, tomato and mixed bean stew 

A great winter warmer or summery dinner-for-friends/mid-week recipe 
which can be made a day in advance.

- - - - - - - -

2 mild chorizo sausages, sliced into thin rounds
3-4 large truss tomatoes, halved
2-3 long red peppers/red capsicums, stalk, membrane and seeds removed, cut in half lenghtways
1 brown onion, finely diced
3 large cloves garlic, minced
400g tinned, chopped tomatoes
400g tinned borlotti beans
400g tinned chickpeas
400g tinned cannellini beans
1 teaspoon smoked paprika
1 cup dry white wine
Handful fresh flat leaf/continental parsley
Salt and freshly ground black pepper


- - - - - - - -

Pre-heat oven to 180˚C (350˚F)

Place capsicums and tomatoes cut-side up onto two separate baking trays, drizzle both with a little olive oil, season tomatoes with a little salt and black pepper and roast both items in the oven for 40-50 minutes. Remove from oven and chop both capsicums and tomatoes into large chunks.

In a large heavy-based French-one/casserole pot, add a tablespoon or two of olive oil and warm over medium heat. Add the sliced chorizo and fry until crispy and caramelised around the edges. Using a slotted spoon remove chorizo and drain on paper towel.

Into the chorizo oil remaining in the pot, add the onion and garlic and fry over low-medium heat for 5 minutes before adding the roasted tomatoes, capsicums, tinned tomatoes, 3 bean vatieties, paprika and wine. Season well with salt and black pepper then add the chorizo. Stir all together and cook over low-medium heat for 30-40 mins until thickened slightly. If you want, you can add a little water at any stage if you think the mixture is getting too thick.

Serve warm in bowls with a scattering of chopped fresh parsley.


Serves 4

(Source: )

Lamb with beer and roasted garlic
 - - - - - - - - 12-16 French-trimmed organic lamb cutlets 8 large cloves garlic 2 standard bottles ale/lager Salt and freshly ground black pepper A few fresh thyme sprigs Olive of for frying - - - - - - - - Preheat oven to 180˚C (350˚F). Place garlic cloves onto a small baking tray and roast in the oven for 30 minutes or until soft on the inside (test with a small, sharp knife) remove and allow to cool then squeeze out pulp and discard outer paper.
 Heat a tablespoon or two of olive oil in a large frying pan over medium heat. Add the lamb cutlets in batches and cook for a few minutes only to brown the outside of the meat. Remove from the pan.
 Pour beer into a roasting dish – large enough to hold all cutlets (not overlapping) comfortably.  Add the roasted garlic pulp and mash into the beer using a fork. Season well with salt and black pepper then add in leaves from a few thyme sprigs.
 Place lamb cutlets into the beer/garlic marinade and coat meat thoroughly. Roast in the oven for 20 minutes of until cooked as per your liking (I tend to opt for just medium rare with lamb). Serve hot with any excess roasting sauce, an extra seasoning of salt and pepper and a scattering of extra thyme leaves. Serves 3-4
Lamb with beer and roasted garlic

- - - - - - - -

12-16 French-trimmed organic lamb cutlets
8 large cloves garlic
2 standard bottles ale/lager
Salt and freshly ground black pepper
A few fresh thyme sprigs
Olive of for frying

- - - - - - - -

Preheat oven to 180˚C (350˚F).
Place garlic cloves onto a small baking tray and roast in the oven for 30 minutes or until soft on the inside (test with a small, sharp knife) remove and allow to cool then squeeze out pulp and discard outer paper.

Heat a tablespoon or two of olive oil in a large frying pan over medium heat. Add the lamb cutlets in batches and cook for a few minutes only to brown the outside of the meat. Remove from the pan.

Pour beer into a roasting dish – large enough to hold all cutlets (not overlapping) comfortably.  Add the roasted garlic pulp and mash into the beer using a fork. Season well with salt and black pepper then add in leaves from a few thyme sprigs.


Place lamb cutlets into the beer/garlic marinade and coat meat thoroughly. Roast in the oven for 20 minutes of until cooked as per your liking (I tend to opt for just medium rare with lamb). Serve hot with any excess roasting sauce, an extra seasoning of salt and pepper and a scattering of extra thyme leaves.

Serves 3-4

(Source: )

lindasinklings:

worn leather.
(via happily surprised)
vintageblackglamour:

Diahann Carroll and Richard Kiley on Broadway in the 1962 musical, “No Strings.” The iconic composer, Richard Rodgers (Rodgers & Hammerstein) conceived the role of Barbara Woodruff, a fashion model in Paris who falls in love with a white writer from Maine (Mr. Kiley) with Ms. Carroll in mind. She won a Tony Award for Best Actress in a Musical (tied with Anna Maria Alberghetti in Carnival!) for her work. Photo: Bettman/Corbis

vintageblackglamour:

Diahann Carroll and Richard Kiley on Broadway in the 1962 musical, “No Strings.” The iconic composer, Richard Rodgers (Rodgers & Hammerstein) conceived the role of Barbara Woodruff, a fashion model in Paris who falls in love with a white writer from Maine (Mr. Kiley) with Ms. Carroll in mind. She won a Tony Award for Best Actress in a Musical (tied with Anna Maria Alberghetti in Carnival!) for her work. Photo: Bettman/Corbis

Scribbled Wire Sculptures by David Oliveira

Lisbon-born sculptor David Oliveira creates delicate figurative sculptures using wire that’s formed to look like manically drawn ink sketches on top of photographs. Some pieces are even hung by invisible filament creating the illusion of hovering in place. See much more of his work on his website and Facebook. If you like these also check out the work of Gavin Worth. (via my modern met)

Notions & Notations of a Novice Cook: Making Mango Bread

peegaw:


There’s quite a few things in the agenda, so bear with me;

First things first - A Ramadhan Mubarak to all the Muslims observing the month of Ramadhan! What did you have for your first iftar? I myself just bought something from the numerous stalls lining the streets on the way home from the hospital and called it a day. Oh, and a cup of very hot tea. That always settles the stomach and prevent me from unleashing the hunger during the day in one sitting.

Next, I want to share with you guys an addition to my list of cooking blogs to love. This one’s called “Candid Appetite” and its written by foodie, business owner, student and food photographer Jonathan Melendez

image

New York Black and White Cookies

His well-lit step-by-step photographs has me envious. That and his bright yellow KitchenAid.

And lastly, a recipe that will put banana breads in danger as the go-to fruit bread, or so I’ve read. I haven’t actually tasted it since it’s another 4 hours before I can actually eat anything, but you know what they say, longing makes the heart [or taste buds, I suppose in this case) grow fonder.

image

MANGO BREAD (recipe by Dorie Greenspan):

[ 3 large eggs + 3/4 cup canola oil + 2 1/2 cups all-purpose flour + 1 cup sugar + 1/2 cup light brown sugar + 1 teaspoon baking powder + 1 teaspoon baking soda + 1 teaspoon ground cinnamon + 1/2 teaspoon salt + 2 cups diced fresh mango + grated zest of 1/2 a lemon ] OPTIONAL: 1/2 teaspoon nutmeg + 3/4 cup mixed raisins, coarsely chopped + 3/4 cup cashews, coarsely chopped.

Center a rack in the oven and preheat to 350 degrees F. Spray an 8 1/2- x- 4 1/2- inch loaf pan with cooking spray. Place the pan on two regular baking sheets stacked one on top of the other to prevent the bottom of the bread from over baking.

image

In a small bowl, whisk together the eggs and oil.

image

In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon and salt.

image

Pour the wet ingredients over the dry, and using a spatula, mix until well blended.

image

The dough will be very thick, but as Dorie says, “persevere, it will come together.”

Stir in the chopped mango, raisins, cashews (if using) and lemon zest. Scrape the batter into the pan, and smooth the top with a rubber spatula.

Bake the bread for 1 hour 15 min. to 1 hour 30 min., or until the top is golden brown and a cake tester or thin knife inserted into the center comes out clean.

If the bread is getting too brown on top, cover it loosely with a tinfoil tent.

image

Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.

image

image

image

MANGO BREAD (recipe by Dorie Greenspan):

[3 large eggs + 3/4 cup canola oil + 2 1/2 cups all-purpose flour + 1 cup sugar + 1/2 cup light brown sugar + 1 teaspoon baking powder + 1 teaspoon baking soda + 1 teaspoon ground cinnamon + 1/2 teaspoon salt + 2 cups diced fresh mango + grated zest of 1/2 a lemon]OPTIONAL: 1/2 teaspoon nutmeg + 3/4 cup mixed raisins, coarsely chopped + 3/4 cup cashews, coarsely chopped.

  1. Center a rack in the oven and preheat to 350 degrees F. Spray an 8 1/2- x- 4 1/2- inch loaf pan with cooking spray. Place the pan on two regular baking sheets stacked one on top of the other to prevent the bottom of the bread from over baking.
  2. In a small bowl, whisk together the eggs and oil.
  3. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Pour the wet ingredients over the dry, and using a spatula, mix until well blended.
  5. Stir in the chopped mango, raisins, cashews (if using) and lemon zest. Scrape the batter into the pan, and smooth the top with a rubber spatula.
  6. Bake the bread for 1 hour 15 min. to 1 hour 30 min., or until the top is golden brown and a cake tester or thin knife inserted into the center comes out clean.

If the bread is getting too brown on top, cover it loosely with a tinfoil tent.

Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.

image

Enjoy!

wowgreat:

2012-07-20 06.28.30 (by HolgerLippmann (work in process))

wowgreat:

2012-07-20 06.28.30 (by HolgerLippmann (work in process))