Wednesday, October 28, 2009
Tuesday, October 27, 2009
Friday, October 23, 2009
Tuesday, July 7, 2009
First one of my favorite , the hobbit house !
This is the site of the family who made it ( Click Here )
And this is the site of some of the photos ( Click Here )
I really love why they are doing this ( read more on their site)
I wouldn't mind living in one of these homes, very earthy and relaxed.
It reminds me as well of some of the tree houses that I've seen in the past.
Another great find was this great clock.
Il-Gu Cha's Trace of Time clock incorporates a whiteboard-esque erasable face and an eraser built into the hour hand - See a video of it in action here.
And last but not least
This would go great anywhere ! I'm already considering it for my kitchen ! A penny filed floor !
The entryway of The Standard Grill, in Manhattan, is tiled with thousands of US pennies, set in a black matrix. Looks like between one and two dollar's worth of pennies per square foot, which is comparable to ceramic tile, price-wise, but a whole lot more interesting IMHO
Tuesday, June 2, 2009
Monday, June 1, 2009
Sunday, May 31, 2009
Thursday, May 7, 2009
Coulis , what is it you ask ? "Coulis is a French sauce which can be sweet or savory, depending on what it is meant to accompany. The term is also used to refer to the rich juices which flow from meats while they are roasting. As a general rule, coulis is thick and evenly textured, and it can be made from fruits or vegetables. Many stores sell coulis in pre-packed containers, and coulis is also very easy to make at home. Using coulis can enhance the flavor of food, as well as making it look more sophisticated on the plate." ( from some website when typed it in to google)
I got some really great and fresh strawberrys from the market so I wanted to do something new with them. I have to say that this saucey-ness is amazing ! And so easy ! I think I will be using this more on other things
The cream cheese doesn’t so much change the flavor profile but adds a bit more depth of flavor and an amazing crackly edge.
If you’re baking this pound cake in advance, as opposed to the day you are serving it, a little basting will go a long way towards keep it (or any other pound cake) moist. You can use a simple syrup (one part sugar dissolved in an equal amount of water), up the water in it if you’re concerned it will be too sweet and/or add a teaspoon of your flavoring of choice to it.
Also note , that this is calling for one large bunt pan , when I used mini bunts. It all works the same, its just all that I had at the time. I didn't feel like spending the money for one large one ...plus i'm limited to my space.
Serves (at least) 10
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 package (8 ounces) Philadelphia brand cream cheese*, at room temperature
3 cups sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract plus 1/2 teaspoon almond extract (original recipe calls for 2 teaspoons vanilla but I liked this mix better)
3 cups all purpose flour
1 teaspoon salt
1. Preheat the oven to 325°F. Lightly butter a 10-inch tube pan, then line the bottom with parchment paper. Alternately, you can use a 12-cup bundt pan, and simply butter and flour it.
2. Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, almond, then the flour and salt all at once. Beat just until incorporated.
3. Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 1 1/4 hours.
4. Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.
* Philadelphia cream cheese is often recommended for baking for consistency purposes, as in, bakers know this brand works, and because it contains less water than other brands.
Smaller cakes: A bundt-volume cake often can be used to make two 8 1/2-by-4 1/4-by-2 1/2-inch loaf cakes, however (caveat!) I have not tested this recipe in loaf pans. I just wanted to throw that out there for those of you feeling adventurous, or interested in a reduced volume of cake.
2 cups quartered hulled strawberries (about 12 ounces)
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lemon juice
Combine strawberries, water, sugar and lemon juice in blender. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold. Coulis can be prepared one day ahead.This is the yummy-ness that you will get , enjoy it !
Friday, April 3, 2009
So from time to time I take a deeper look into finding new and exciting images from this happening. This site http://villageofjoy.com/chernobyl-today-a-creepy-story-told-in-pictures/ has the best. I just found this site and it has some of the best looking photo's i've seen. I really love the one with a room full of books , and the room filled witht beds. The pool is great to and of course you got to love the dead park ! Enjoy and let me know what you think.
Wednesday, March 25, 2009
These are some images of a frame my dad and I made for a client. It was a huge thing ! They wanted this giant poster framed and the hardest part of it all was making as light as we could. We used a foam based siding, and plexi-glass to try and keep it as light as we could.
This was the first Strawberry rhubarb pie that I've ever made, and it was so good ! I've been looking for a long time for some good rhubarb( and yes I found out that there is bad rhubarb) and I finally found some at my local market. I would make this everyday if it wouldn't make me fat
Strawberry Rhubarb Pie
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Make crust: Combine flour, sugar and salt in processor. [Alternately, you can use a pastry cutter to make your dough, as I did.] Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
even better you can just buy the pre-made dough and roll it out, don't tell anyone but this is what I do.
Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Assemble Pie: Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter pie dish . Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about another 25 minutes. I like using the crust covers for my pies. I feel they do a great job from Transfer pie to rack and cool completely.
I made this simple apple pie the other day. I sometimes find myself with more apples then I know what to do with so I'll just make a pie. I love this pie because of how fast you can make it. Using an apple corer peeler makes life a breeze with this pie. I also love how thin it slices the apples. I personally love putting as many apples in the pie as I can, mounding it like a mountain !
1 1/2 pounds Granny Smith apples (about 3 medium)
2 pounds McIntosh apples (about 4 large)
1 tablespoon juice and 1 teaspoon zest from 1 lemon
3/4 cups (5.25 ounces) plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 egg white, beaten lightly
1. Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500 degrees. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).
2. Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place; refrigerate dough-lined pie plate.
3. Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.
4. Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
5. Place pie on baking sheet and lower oven temperature to 425 degrees. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375 degrees; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer.
6. Transfer pie to wire rack; cool to room temperature, at least 4 hours.