Sunday, March 21, 2010

how does he get that thin black line around the flowers??


pots by steven colby

I am doing some steven Colby inspired work in ceramics. This weekend I made 10 cups and bowls! eek! My feet made a leap of progress. I overheard a potter in ceramics say today that potters go through a thousand (1000lb!) of clay before they are proficient. Reassuring to hear it takes time.

Ceramics goals:
-Make more colored slips: more pinks, a wine-ish red, another yellow
-Do some flower sketches for ideas
-think about forms
-finish dissertation

I have my ceramics critique on Tuesday: I'm interested to hear folks thoughts reactions and suggestions. I think my work has improved just from getting a few suggestions about feet and lips. I feel though as I edge back towards earthenware that I have returned to my element. Just dipping things in glaze doesn't interest me--even if the results are incredible (or can be)

wilted spinach salad

10 ounces baby spinach (about 12 cups)
6 ounces button mushrooms, thinly sliced (about 2 cups)
1/4 cup sliced almonds, toasted
1/4 cup canola oil
3 medium garlic cloves, thinly sliced
1 medium shallot, thinly sliced
1 tablespoon cider vinegar
2 teaspoons honey

NSTRUCTIONS
Combine spinach, mushrooms, and almonds in a large serving bowl; set aside.
Heat oil in a small frying pan over medium heat. When it shimmers, add garlic and shallot and season well with salt and freshly ground black pepper. Cook until garlic is browned, about 2 minutes, then add vinegar and stir to incorporate. Remove from heat and stir in honey until dissolved.
Pour vinaigrette over salad and toss to coat. Serve immediately.

Maybe add some gorgonzola? Maybe some pears? Maybe don't add the mushrooms?
The world is your wilted spinach

Saturday, March 20, 2010

swedish portrait artist with down syndrome

zokin

new music wish lizt

Broken Bells
groove armada shameless

Kaffe's hot new vid!

wesley!



via city sage!

F. onion soup

SERVES 4-6

3 pounds onions
3 tablespoons butter
2 tablespoons olive oil
4-6 cloves of garlic
1 generous pinch of salt
a few good grinds of black peppercorns
4 sprigs fresh thyme
1 bay leaf
4-6 cups vegetable stock, preferably homemade
2 cups red wine, preferably a burgundy, OR
2 cups beer, preferably a brown ale or stout (not chocolate)
1 baguette or other crusty bread
4-6 deli slices of cheese, OR
1/2 cup EACH of gouda, gruyere, parmesan & pecorino

Slice & segment 3 pounds of onions.

Melt together the butter and olive oil in a large stockpot.

Crush and peel the garlic. You don't have to mince it; it will caramelize and turn soft and sweet as it cooks. Caramelize the garlic in the olive oil and butter.

Pour in the onions, season with salt and pepper, and stir around just until the onions are all coated in the olive oil/butter.

Add in the fresh thyme and the bay leaf and let the onions caramelize, about 20 minutes.

Once the onions are caramelized and have cooked down, pour in the stock, about 4-6 cups depending on whether you prefer your soup more onion-y or more soup-y.

Then, pour in the wine or beer and simmer, uncovered, for at least an hour and as much as three hours, tasting occasionally to adjust the flavors.

Meanwhile, slice down your bread. Stale bread is perfectly okay for this, just heat it up a bit in a warm (250ºF) oven first to soften it. Toast the bread; you can rub both sides with a cut clove of garlic first, if you like. You'll want 2 pieces of bread per person - one for the bottom of the bowl, and one for on top.

If you're going for the mix of cheeses, grate together about 1/2 cup each of parmesan, pecorino, gouda, and gruyere. Alternatively, you can drape a deli-cut slice of cheese (emmentaler, gruyere) over the top of the bowls, but I like to do a grated mix. Get that ready, and set it aside.

Preheat your broiler. Remove the thyme sprigs and bay leaf from the soup.

Arrange your oven-safe individual serving bowls or coffee mugs on a baking tray with a thin lip.
TO SERVE: drop a toast slice in the bottom of each bowl. Ladle in the soup and cover with a second slice of toast. Then cover the toast with cheese. Be generous! You want the cheese to seal in the soup and drape over the edge of the bowl.
Broil for a few minutes, until the cheese is brown and bubbling on top. Garnish with a little fresh thyme, and serve.

Channa Masala Recipe

Ingredients:
20 oz. can chickpeas
~6 cups water
1 black teabag
1 stick cinnamon
1 bay leaf
1 cardamom pod
2 tablespoons ghee or oil
1 teaspoon cumin seeds
pinch of hing or asafoetida
1 medium onion - chopped (leave some aside for sprinkling on curry later)
1 tablespoon ginger - grated
1 clove garlic - minced
1 green chili - minced
3 tablespoons tomato sauce
1 tablespoon coriander powder
1/2 teaspoon amchoor (dried mango powder)
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
1/3 teaspoon garam masala
1/4 teaspoon chili powder (or to taste)
cilantro
salt to taste

Method:

Strain the chickpeas and wash with water so none of that slimy stuff is on them from the can.

In a large pot, put water, chickpeas, teabag, cinammon, bay leaf and cardamom pod and bring to a boil and simmer for about 10 -15 minutes and turn off the stove. (Usually this is done with dry chickpeas but I had a can on hand so thought I'd give this a try - flavors them nicely and makes them soft)

In a large frying pan, heat ghee or oil under a medium high flame. Once hot, put in cumin seed and hing and shake up pan so they mingle. Once the cumin seed starts to brown, put in the onions and fry them until translucent.

Next put in the ginger, garlic and chili and mix and fry for a few seconds. Next add in the tomato sauce and cook until it separates from the oil. Add in the coriander powder, amchoor, cumin powder, turmeric, garam masala, chili powder and salt and mix well. Cook for a few minutes. If it starts to get dry, add a few spoons of the water the chickpeas were boiled in.

Next, ladle in the chickpeas with a slotted spoon - I like to keep the cooking water so I can add some to the curry for more flavor. Add as much water to get to the wetness you like for the curry. Mix everything up and simmer for about 10 minutes. You can cook longer as well if your chickpeas are not too soft by this time.

Garnish with some raw chopped onion and cilantro.

the inside scoop on coconut oil with great hair diagram!



via the natural haven

How did he get those colors in stoneware??



pot by my instructor: Josh DeWeese

Sunday, March 14, 2010

bottling the bucha

I will be straining the kombucha and bottling it today. I checked on the "mother" last night and it had expanded across the whole bowl! I will get some ginger and blueberry juice to add to the bottles. Then the bottles will sit out for a few days 2-5 and then go in the fridge. I hope it goes well! I will be a little leery to drink it I think.

Update: I re-filled 4 kombucha containers. I even tried some. It tasted a bit like sweet weak apple cider vinegar. I'll wait and see how it tastes with the additional bottled time!

bench scenario

Tuesday, March 9, 2010

Sunday, March 7, 2010

It's called: Falling garden

cabin dreaming season is rapidly approaching!

nerg

nymags happy list

1. “When you’re stressed, press two fingers to the acupressure point right under the middle of your collarbone and breathe.” —Roberta Mittman, Acupuncturist

2. “Make your bed. Go figure, but outer order contributes to inner calm. Especially if you’re living in a small space—but even if you’re living in a gigantic loft. Start each day with a concrete, albeit tiny (and therefore manageable!), accomplishment.” —Gretchen Rubin, Author, The Happiness Project

3. Exfoliate and inebriate simultaneously. Okeanos’s two-for- one Platza treatments are accompanied by unlimited shots of premium vodka ($50; 211 E. 51st St., nr. Lexington Ave.; 212-223-6773).

4. “Leave your mouth in that slightly upturned position it takes after saying ‘Cheez Whiz.’ It’s a relaxed, confident look that will convince other people you know what you’re doing.” —Debra Benton, Executive Coach

5. Attack muscle groups you didn’t know you had at SoulCycle’s Bands class held at the spinning studio’s new Tribeca location starting this Friday. Resistance bands hang on sliding tracks above each stationary bike, letting you work abs, back, chest, shoulders, and arms while your legs do the pedaling ($38; 103 Warren St., at West St.; 212-406-1300).

6.“Try what I call the poor man’s massage. Roll out all the muscles from your hips to your knees with a foam roller—use the black ones with the harder foam—for two minutes on each leg or until it doesn’t hurt anymore. It opens up your IT bands, glutes, and hip flexors and relieves the tension that’s pulling your pelvis and lower back out of alignment.” —Ari Weller, Personal Trainer, Fitness Results

7. Submit to Anatol Ritsevsky’s painful-now-blissful-later Hallucination Deep Tissue massageat Spa H inside the Murray Hill gym Club H. Ritsevsky will press and lean into your tensest areas until those knots are gone ($110; 222 E. 34th, nr. Third Ave.; 212-779-1020).

8. “Never show up for drinks on an empty stomach, or for that matter let yourself get so hungry you’ll eat street meat.” —Kristin Mcgee, Pilates and Yoga Instructor

9. Become the most popular person at work. Sign up eleven of your highest-strung co-workers for the dirt-cheap in-office massages ($12.50 for fifteen minutes!) offered by Oasis Day Spa, one of the only city spas that will send its massage therapists directly to businesses (minimum three hours and twelve people; 212-254-7722).

10. Offer to help a stroller person up the stairs.

11. Block off several weekend hours—hell, even a whole day—for what may be the loopiest place in all five boroughs: the sprawling indoor-outdoor all-ages water-park oasis known as Spa Castle in Flushing, Queens. For $45 you get unlimited access to a labyrinthine complex of waterfalls, indoor pools, saunas, color-therapy rooms, and a bar and grill (131-10 Eleventh Ave., nr. 131st St., College Point; 718-939-6300).

12. If you see a parking cop working his or her way up the street, put a quarter into someone’s expired meter.

13. “Just say yes every time your partner wants to have sex. It’s only twenty minutes out of your day, and it makes you both feel better. If you’re not in a relationship, say yes to your own private date night at least three times a week.” —Claire Cavanah, Co-Founder, Babeland

14. Disappear into a fluffy robe and comfy slippers in the ever-elegant Great Jones Spa’s water lounge. The $50 three-hour pass is one of the better spa values in town (29 Great Jones St., nr. Lafayette St.; 212-505-3185).

15. Tone your midsection in transit. “When standing on the subway, knit your front ribs together and zip up an imaginary zipper as if you had on a very tight pair of jeans. Or when you’re in a cab, tighten an imaginary seat belt from hip bone to hip bone. You’ll end up with a strong midsection, toned abdominals, and a strong back and spine.” —Kristin Mcgee, Pilates and Yoga Instructor



Read more: 50 Steps to Simple Happiness -- New York Magazine http://nymag.com/health/features/63043/#ixzz0hVnZm3bt

studio



via
via trendenser

seee-quins

cupboards



via design filez

garden bed



via design files

Wednesday, March 3, 2010

IMD

Tuesday, March 2, 2010

"You can't really say what is beautiful about a place, but the image of the place will remain vividly with you. " - Ando, Tadao

do as in hair

today's pot