Brightly Wound.

Ferragamo Pre-Fall 2012

2012-02-05T00:06:00.001-08:00

2012-02-04T06:40:00.000-08:00

Waiting to be able to sign up for Pinterest...

http://pinterest.com/katea/lovely-ladies/
http://pinterest.com/eatsleepwear/beauty/
http://pinterest.com/dannyroberts/my-girl-looks/
http://pinterest.com/dannyroberts/my-girl-wears/
http://pinterest.com/luckymagazine/
http://pinterest.com/bergdorfs/
http://pinterest.com/ninagarcia/

White Tattoo

2012-02-03T05:47:00.000-08:00

And the location:

Handy Things

2012-02-02T17:19:00.000-08:00

Using mint tins to contain small things (I already do this for bobby pins, but can also use it for push pins, thumbtacks, etc.
Binder clips for wires (specifically my phone charger wire)
A safety pin pinned to the hem of a skirt to remove static cling
Single use packs (for traveling!)
Hosiery over Hairbrush!
Stain remover (I need this...)
Emergency ingredient substitutions
Which spices go with which foods
Photography cheat sheet
Unclogging drain with vinegar and baking soda
Magic erasers = Melamine foam

Printing on Paper Bags and Fabric

2012-02-02T16:25:00.001-08:00

This basically requires taping down the flap and taping closed the open end. Easy!
Found at The Gunny Sack

AND printing on fabric! Found at Rustic Interiors

Cheesy Mushroom Bread

2012-02-02T11:29:00.000-08:00

This looks amazing. From Beantown Baker.
Ingredients (serves 4-6)

For the Mushrooms:
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme

For the Bread:
1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Directions
For the Mushrooms:

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.
Set mushrooms aside and allow to cool.

For the Bread:

Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place loaf on a foil-lined baking sheet.
Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.
Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Suite Francaise

2012-01-11T05:47:00.000-08:00

I managed to finish this before school begins again. I really enjoyed this book. The second appendix is so hard to read - and by that I mean painful because of its content (not because it was technically tricky). The fictional parts were great as well, though sometimes I found myself needing to push onwards to finish. WWII novels can be so difficult to read. I will never be able to understand how someone could inflict so much pain on so many people.

Nicola-Formichetti

2012-01-06T14:31:00.000-08:00

Nicola-Formichetti Store by Gage/Clemenceau Architects. Images from Knstrct.

Estonian Academy of Art

2012-01-06T14:28:00.000-08:00

Estonian Academy of Art Competition - Gage/Clemenceau Architects. Images from Gage/Clemenceau.

Stardust

2012-01-06T00:31:00.000-08:00

I wasn't supposed to read. I have a lot of schoolwork and work to finish during this holiday break, so I purposely prohibited myself from reading. Unfortunately, I have a fresh stack of used books in the corner of my room that were given to me for Christmas and I was too tempted. It started as a way to pass time as I waited for Sketchup to stop being temperamental. And Stardust is not a difficult read, so I managed to get through about half the book this way. I ultimately stopped working and just finished the book. It was not bad. I enjoyed the plot and the final sentence in the book was so hauntingly sad and beautiful that it pushed the book, in my mind, into the "good" category. That being said, the characters were not very well developed. I watched the movie long ago and watched it a second time recently and I really enjoy the movie. In fact, the characters are better developed in the movie and if it hadn't been for that fact, I think I would have enjoyed the book less. The storyline in the book differs from that in the movie and I like that aspect, to some degree. Overall, it was a pleasant read. This type of fantasy novel always appeals to my romantic (in the nostalgic sense), imaginative side.

2012-01-05T14:09:00.000-08:00

A tree in Hawaii. Photography by Brandon Russell

Bourrasque

2012-01-05T00:48:00.001-08:00

By Paul Cocksedge
Images from Dezeen

Busan Opera House

2012-01-05T00:40:00.000-08:00

Images from suckerPUNCH.

Very Quick Recipes

2011-12-28T23:08:00.000-08:00

In an effort to make a New Year resolution to eat properly without eating out all of the time, I'm trying to alter my approach to cooking. I haven't quite figured it out, but ideally any dish that requires few ingredients, or ingredients with long shelf lives (so I can minimize grocery store trips), that requires little preparation, and that uses few dishes (so I can minimize cleaning time) would be great. That seems nearly impossible now that I write it out, but... maybe I can figure something out.

Baked Brie

2011-12-28T20:26:00.001-08:00

Makes 24.

Ingredients
2 sheets puff pastry, thawed but still cold

1/2 wedge of brie, cold

1/3 cup cherry jam (or any flavor you fancy!)

1 large egg, beaten

splash of milk

Directions
All-butter, store bought puff pastry usually comes frozen and folded into thirds. We’re going to use these folded thirds to our advantage. Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash. If you’d like to make brie bites on sticks, now is the time! Place a popsicle stick halfway up the puff pastry and press in gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with about 1/2 teaspoon of cherry jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as a glue. Make sure to seal the edges well by crimping with the fork.

Place a rack in the center of the oven and preheat oven to 375 degrees F. Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake for 12 to 14 minutes or until golden brown.

Remove from the oven and allow to cool slightly before serving.

Brie bites are best served warm, but are also delicious at room temperature.

Origami

2011-11-07T13:34:00.000-08:00

Jak and Jil Blog

Jumping Colors

2011-11-05T16:56:00.000-07:00

Markus Reugels - Jumping Colors

Jason Wu

2011-10-22T12:47:00.000-07:00

Beautiful. Vogue.

Nina Dobrev in Donna Karan New York

2011-10-21T20:11:00.000-07:00

Fitler Square

2011-10-15T15:13:00.000-07:00

Food to try in my neighborhood!

Tastebuds Market (24th and Lombard) << visited... it was ok... my chicken salad sandwich was quite dry, and although I was supposed to have grapes in it, there was a total of one grape in my sandwich (one half in each half of my sandwich).
My Thai (South and 22nd)
Grace Tavern (Grays Ferry and 23rd) << visited - great burger, great fries. would recommend again in a heartbeat.
Ants Pants Cafe (South between 22nd and 23rd) << went! It was delicious! definitely would go again.
Bacchus Market and Catering (23rd and Spruce) << went! It was pretty good - the hot apple cider and mashed potatoes were fine, but the lemon bar was WONDERFUL
Betty's Speakeasy (23rd and Grays Ferry) << went! it was good, but I wasn't really in love... I'm not sure I would be eager to go back, sadly.
JG Domestic
Apple Cider dessert at Square 1682
Not in Fitler Square, but FEDERAL DONUTS!

Housing Competition

2011-10-04T16:01:00.001-07:00

http://www.d3space.org/competitions/

2011-09-26T00:19:00.000-07:00

Images from suckerPUNCH

2011-09-24T07:01:00.000-07:00

2011-09-20T16:57:00.000-07:00

Serge Salat's installation.

Rhino/Grasshopper

2011-09-20T03:09:00.001-07:00

For future reference: Alex Hogrefe

2011-08-24T07:43:00.001-07:00

Thirteen Reasons Why

2011-08-21T08:29:00.001-07:00

This was a very fast read. I'm pretty satisfied with the way the book dealt with the topic of suicide- I was afraid it would be kind of one sided, with blame falling on one side rather than another. In the end though, there's plenty of blame to share amongst all of the characters. It's an interesting book.

The Bell Jar

2011-08-21T08:23:00.000-07:00

Sylvia Plath. It's interesting because her madness doesn't seem too unusual. It seems like a very approachable madness, if that makes sense. And that's kind of creepy.

Mother Night

2011-08-21T08:11:00.000-07:00

Kurt Vonnegut is so good. You can never really know a person, it seems.

Crank

2011-08-10T20:56:00.000-07:00

I know it's a young adult book and I know you can't really terrify kids with realistic horror stories about meth addictions, but this book still didn't seem to be quite enough. It glossed up and fogged over meth addiction. And the poetic way of writing seemed a little bit full of itself after a while. It needed to be a little grittier and really give a more vivid, real look into the psychology of drug addicts because it's such a complicated, out of control situation. It did begin to, but in a way that seemed clouded over. It did make me think twice about having kids though.

Half Made World

2011-08-09T21:38:00.000-07:00

Adventure/sci-fi/post-apocalyptic books are books I generally assume I'll enjoy and while I did enjoy this one, I can't say I loved it. The story and the ideas behind it are interesting, and while some characters were generally well-developed, they were not really likeable. I didn't know who to root for at any point in time. Maybe that was the idea - that people are so multi-faceted that you can never fully like a person in their entirety. And that when you're in a state of conflict, no one's really the good guy more than anyone else. There's supposed to be a sequel, and that's what this book is geared towards, so I plan on reading that when it comes out.

The Immortal Life of Henrietta Lacks

2011-08-09T21:36:00.001-07:00

This book was a complete eye-opener. I had never really considered the ethical issues behind such medical research, so this was a fascinating book for me.

Will Grayson, Will Grayson

2011-07-23T12:54:00.000-07:00

This definitely ended up better than I thought it would. It seemed a little whiny at the beginning, but morphed into something more pleasant later. The idea of collaborating on a novel is an interesting one.

Who Fears Death

2011-07-20T17:23:00.000-07:00

I liked this book. There were a couple of typos that bothered me, and some moments that seemed like they should carry more impact were written in a way that didn't hit me in that way. But overall, I appreciated the social commentary, the adventurous aspect of the book and the way it portrayed love.

Places To Visit in the World

2011-07-18T06:21:00.000-07:00

Beijing
Shanghai
Athens
The Egyptian Pyramids
Rio de Janeiro/Curitiba
Singapore
Tokyo
Seoul
St Petersburg
Copenhagen
Ethiopia

Places to Visit in NYC

2011-07-18T05:59:00.000-07:00

Bookmarc (Chelsea - 400 Bleeker @ 11th)
St Mark's Bookshop (Astor Place - 31 3rd @ 9th)
Bookstore Cafe (Soho - 126 Crosby btwn Prince and Jersey)
Greenlight Bookstore (Brooklyn - 686 Fulton St @ S Portland Ave)
Annie's Blue Ribbon General Store -
Mxyplyzyk
A&G Merch
Oak
The Market NYC
Brooklyn Collective
Brook Farm General Store
APC Surplus - 33 Grand St, Williamsburg
Paul Smith Sale Shop - 280 Grand St, Williamsburg
Brooklyn Industries Outlet -184 Broadway, Williamsburg
Gabays
Steven Alan Outlet 465 Amsterdam
The Shop at Cooper-Hewitt
John Derian
Kisan
Matter

Brave New World

2011-07-15T17:55:00.001-07:00

Fascinating. Somehow, this future world doesn't seem so impossible.

Ender's Game

2011-07-13T10:12:00.001-07:00

Read this earlier as well... more later!

The Road

2011-07-13T09:13:00.000-07:00

Read this earlier as well. I definitely was pulled into this book entirely. More soon...

I Am the Messenger

2011-07-13T09:11:00.000-07:00

I read this earlier in the year. It was fine, but for some reason not entirely captivating as Book Thief was.

Memory Keeper's Daughter

2011-07-12T17:59:00.001-07:00

A little slow in parts and she really insisted on driving in the sadness that comes with secrets, but overall it was fine. It was interesting to follow the psychological ramifications that comes from one action, though.

Wind-Up Bird Chronicle

2011-07-07T17:41:00.000-07:00

This was a very... leisurely book. While I liked it, I can't say I loved it, as it wasn't always easy to get through some parts of the book. The ideas in it were interesting, but I might have appreciated the subtle aspects of this book more if I had had someone to discuss them with. The ideas of those who inflict harm and those who absorb it was certainly the biggest idea and to be honest, I'm not entirely sure what the importance of that idea is.

Flares

2011-07-01T14:46:00.001-07:00

Balmain Resort

Food in NYC

2011-06-24T14:21:00.000-07:00

I'd like to try some more places to eat in NYC! Ok... mostly dessert places...

Brunch!
Coolhaus - I've always loved this in LA and would like to visit it in NYC too.
Wafels & Dinges - I do like waffles.
Van Leeuwen Ice Cream
People's Pops
LA Burdick Dessert
Desserts by Michael Allen
Artichoke Pizza
Fong Inn Too
Lulu's Sweet Apothecary
Two Little Red Hens
Treats Truck
Catania, Brooklyn
Gray's Papaya
Junior's
Murray's Bagels
Clinton St Baking Company (biscuit sandwich)
Momofuku Noodle Bar/Milk Bar
Chikalicious' Cheesecake
Crif Dogs
Je and Jo Ice Cream
The City Bakery (3 w 18th Street btwn 5th and 6th)
Chelsea Market

Special Topics in Calamity Physics

2011-06-21T00:14:00.000-07:00

It's late, but I finally finished this book by Marisha Pessl. This book was definitely a mixture of annoying and amusingly clever, but in the end, I like it. More later when I'm fully awake...

New notes: I liked this book a lot. I like the way it leaves you wondering what was real and what was imagined. I, for the most part, enjoyed the way the author wrote, but it does get tedious as you keep reading and I found myself skipping a few descriptive passages. The author seems very amused with her own ability to describe things colorfully for the reader, but it dragged on as pretentious as the plot thickened. Ultimately, though, I would recommend this book. It was simultaneously dark and amusing.

2011-05-22T15:58:00.000-07:00

2011-05-18T19:35:00.000-07:00

Alexander McQueen, Fall 2008.

Alexander McQueen. Fall 2006.

Panama Supercharge

2011-05-14T09:11:00.001-07:00

From suckerPUNCH.

Dresser > Kitchen Island

2011-05-14T09:07:00.001-07:00

So simple, but so awesome!

2011-05-14T09:06:00.000-07:00

Outside? Inside?

2011-05-14T09:03:00.000-07:00

Architecture must burn.

2011-05-14T09:02:00.001-07:00

A set of candles from the New Museum store. $250 to watch NYC burn.

2011-05-04T19:21:00.000-07:00

Edwards Moore temporary store.

2011-05-04T19:20:00.000-07:00

Gabriel Dawe thread installation.

2011-05-04T19:19:00.001-07:00

A Beautiful Tragedy

2011-05-04T06:06:00.000-07:00

A Beautiful Tragedy - a ballet documentary I always wanted to view.

Aranda Lasch, Again

2011-05-04T05:59:00.001-07:00

Dante Club

2011-05-01T13:48:00.000-07:00

I finally was able to read again! In this case - Dante Club by Matthew Pearl. I haven't read Dante's Divine Comedy yet, and now feel entirely uneducated for having not. I've had a collection of books waiting for me that I've been accumulating over the months and am excited to finally get to them. Not sure if I should actually add Dante to the list though.

A Collection of Recipes

2011-04-22T18:20:00.000-07:00

Bag.

2011-04-12T03:33:00.000-07:00

If I get a (paid) summer internship, I'll treat myself to this bag...

Gorgeous

2011-04-06T07:08:00.000-07:00

Sweet Potato Biscuits

2011-04-05T11:41:00.000-07:00

Yields approximately 18 (2-inch) biscuits

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons chilled butter, cut into cubes
1 cup cooked and mashed sweet potato (approximately 1 large potato)
1/2 cup buttermilk, plus additional as needed
For the maple butter
1 stick unsalted butter, at room temperature
3 tablespoons real maple syrup

Directions

Preheat oven to 375°
In a large bowl, mix together all-purpose flour, baking powder, and salt. Using a pastry blender (or your fingers if you don't have one) cut the butter into the flour mixture until the butter is a mix of pea-size balls and small crumbs.

In a separate bowl, mix together the mashed sweet potato and buttermilk until well-combined. Fold into the flour mixture, adding more (up to 4 tablespoons) buttermilk if necessary. The dough should form a nice ball, and be just a bit on the sticky side, as opposed to crumbly and dry. Chill the dough for thirty minutes, if desired, although you can bake them off immediately if you would like. I happen to like the way the biscuits look when the dough has chilled (a bit more crackly on top), but the flavor is not affected by this step.

Pat out the dough onto a lightly floured surface to about a 1-inch thickness (do not roll out the dough with a rolling pin). Cut out rounds using a well floured biscuit cutter. Gather the remaining scraps and repeat until all the dough is used. Place the biscuits on a large sheet pan and bake for 15 minutes (or bake in batches).

For the maple butter, mix the room temperature butter and maple syrup until completely combined and smooth. Serve with warm biscuits or refrigerate until needed.

Note: the cooked biscuits will freeze beautifully and can be pulled out at a moments notice. Just bake at 375° until heated through.

Mask

2011-03-29T12:36:00.001-07:00

I like this version of her mask in the second photo.

Anne Hathaway

2011-03-29T12:35:00.000-07:00

I like the piece in her hair. Image from Lucky Mag.

Char Siu

2011-02-06T15:55:00.001-08:00

Recipe from Kirbie Cravings.

Ingredients
2 lbs pork
3 tbsp hoisin sauce
1 1/2 tbsp honey
1/4 cup sugar
3 tbsp soy sauce
2 tbsp cooking Chinese wine
1 tbsp salt
1 tbsp 5 spice powder
3 drops red food color
honey for brushing

Directions
1. Combine all seasoning together to form a thick sauce. Then put with pork in a large container. (You may want to cut pork to smaller pieces first to make it easier to cook with. I cut mine into 4 pieces.) Marinate pork for a few hours or overnight in fridge. I marinated overnight.
2. Heat oven to 375 F.Prepare a baking tray with aluminum foil over it.Place marinated pork on the baking tray, bake pork for 30 minutes,then turn the other side,bake for another 30 minutes. Pork should be just about done.
3. Change setting to broil at 400F, roast the pork for another 10-15 minutes or until the top develops a slightly charred look.
4. Remove roast pork from oven,brush with honey to give a glossy shine look. Cut and serve as appetizer or main dish.

Apple Pie Bars

2011-02-06T15:53:00.001-08:00

Recipe from the velvet bird.

Ingredients
2 1/2 cups of all purpose flour
1/4 tsp salt
2 tsp baking powder
2 tsp cinnamon
pinch of nutmeg
pinch of ground cloves
1 stick of butter, softened
1 cup of sugar
1 cup of packed brown sugar
2 eggs
1 TBSP of vanilla
2 apples, cored and diced (don't bother peeling them& granny smith is best, but any variety will do!)

Directions
Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.

In a medium bowl whisk together the flour, salt, baking powder, and spices.
In a large bowl (or your stand mixer) beat butter and sugars together until light&fluffy.
Add in eggs one at a time on low speed until completely mixed together and smooth.
Add in a little flour mixture at a time on low, mix until all of the flour is incorporated.
The dough will be super thick, more like the consistency of cookie dough so don't worry if its hard to mix!
Stir in apple chunks.

Spread dough evenly into your greased pan, you can use a spatula to help get it even or I just sprayed my hands with a little of the nonstick spray and flattened everything out that way.

Bake for 30-35 minutes, it will be a yummy golden brown looking.
Let cool completely before cutting into them.

TEK

2011-02-04T21:55:00.001-08:00

TEK by Big
Images from Dezeen.

The Autopoiesis of Architecture

2011-02-04T21:52:00.000-08:00

The Autopoiesis of Architecture; Vol 1 A New Framework for Architecture
By Patrik Schumacher

Images from Dezeen.

NY City Hall Station

2011-02-02T17:51:00.000-08:00

Image from Architizer.

2011-02-01T14:46:00.000-08:00

Made In Architects‘ winning scheme, Kaohsiung Maritime Cultural and Popular Music Center

Image from Architizer.

Spinach Artichoke Dip

2011-01-31T23:32:00.000-08:00

This looks so delicious...

Recipe from TheKitchn.

Yields 2 cups

Ingredients
2 (10 ounce) bags fresh spinach
2 tablespoons butter
1/2 medium onion, chopped
2 cloves garlic, minced
2 tablespoons flour
1 cup heavy cream
1 cup milk (2% or whole)
1/4 cup dry white wine (optional)
1/2 cup grated Parmesan Cheese
1/2 teaspoon Worcestershire Sauce
1/2 cup chopped artichoke hearts
1/4 cup sour cream
1/2 grated white cheddar cheese
Kosher salt and pepper, to taste

Directions
In a large stockpot of boiling water, add spinach and cook until bright green, approximately one minute. Drain and squeeze out excess water. Coarsely chop and set aside.
In a straight-sided saute pan or sauce pot, melt butter over medium heat. Sauté onions until soft and tender, then add garlic and cook for another minute. Add flour and cook for another minute, until no flour is visible. Pour in cream, milk, wine and, stirring constantly, cook until thickened. Remove from heat and stir in Parmesan and Worcestershire sauce. Season with salt and pepper.
Meanwhile, mix together spinach, artichokes, and sour cream. Pour warm cream mixture over spinach, add white cheddar, and combine thoroughly. Season again, to taste.
Serve warm with tortilla chips, pitas, or crudité and sides of salsa and sour cream. To reheat, warm in a saucepan over medium low heat.

Pasta with Sausage, Artichokes and Sun-Dried Tomatoes

2011-01-25T21:05:00.000-08:00

Recipe from Taste and Tell.

serves 4

Ingredients
1/2 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1/2 pound Italian sausage
8 oz. artichoke hearts, quartered
2 large cloves garlic, minced
1 1/4 cup chicken broth
8 oz. short cut pasta
1/4 cup Parmesan cheese, plus more for garnish
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh Italian parsley, chopped
8 oz. mozzarella, cubed
salt and freshly ground pepper

Directions
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Broccoli Beef

2011-01-25T21:03:00.001-08:00

I really hope to eat better once Grant is here!
Recipe from Dishing the Divine.

Ingredients
1 lb flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain in to 1/8-inch-thick slices
3 tbsp soy sauce
1 tbsp dry sherry
2 tbsp chicken broth
5 tbsp oyster-flavored sauce
1 tbsp light brown sugar
1 tsp Asian sesame oil
1 tsp corn starch
6 medium garlic cloves, pressed
1 piece (1 inch) ginger, minced
3 tbsp peanut or vegetable oil, divided
1 1/4 lb broccoli, florets cut into bite sized pieces, stems trimmed, peeled, and cut on diagonal into 1/8-inch-thick slices
2/3 cup water
1 small red pepper, cored, seeded, and cut into 1/4 inch pieces

Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once.

Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in measuring cup. Combine garlic, ginger, and 1 1/2 teaspoons peanut oil in small bowl.

Drain beef and discard liquid. Heat 1 1/2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl. Heat 1 1/2 teaspoons peanut oil in skillet, and repeat with remaining beef.

Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel–lined plate.

Add remaining 1 1/2 teaspoons peanut oil to skillet; increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes.

Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers.

Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds.

Boba

2011-01-25T20:53:00.001-08:00

I dream of being able to run downstairs to buy some boba milk tea or hot honey green tea like I used to be able to in Berkeley. I keep saying that I'd be REALLY happy if they would just knock out the pet grooming store below my apartment and open up a Chinese bakery/boba tea shop (with free wi-fi)... I'd be fat, but it'd be amazing.

Until that fateful day, perhaps I can learn to make my own boba!

Recipes from The Kitchn.

Note: Apparently you can just buy prepared, packaged boba and make it to the package directions, then soak it in a simple syrup until you serve it.

Milk Tea
Ingredients
2 cups boiling water
1 teabag of strong English black tea or Earl Grey tea
Sweetener of your choice, to your taste
Milk, cream or condensed milk
Prepared boba

Directions
Prepare the tea just as you would make a cup of hot tea; steep the tea bag until very strong, and add the sweetener of your choice if desired. Add the milk, cream, or condensed milk in amounts to your taste. Add the boba to a tall glass and slowly pour the hot tea on top. Serve with a boba straw or spoon. Can be served hot or cold. If you want this cold, make the milk tea ahead and refrigerate, or add ice.

Green Milk Tea
Ingredients
2 cups boiling water
1 teaspoon powdered green tea ("matcha")
Sweetener of your choice, to your taste
Milk, cream or condensed milk
Prepared boba

Directions
Whisk the powdered green tea in the boiling water until smooth, and add the sweetener of your choice if desired. Add the milk, cream, or condensed milk in amounts to your taste. Add the boba to a tall glass and slowly pour the hot tea on top. Serve with a boba straw or spoon. Can be served hot or cold. If you want this cold, make the green tea milk ahead and refrigerate before adding to the boba, or add ice.

I miss Christmas.

2011-01-25T20:43:00.000-08:00

Images from Design Sponge.

Christion Dior Couture Spring 2011

2011-01-25T20:41:00.000-08:00

Fantastic. =)

Image from the Cut.

Carrot Cake

2010-12-19T17:47:00.000-08:00

I still want to bake a cake this break

Recipe from David Lebovitz.

One 8- or 9-inch (20-23cm) double layer cake

Ingredients
For the cake layers:

4 large eggs, at room temperature
¼ cup (60ml) vegetable oil
¾ c (180ml) melted brown butter (or more oil)
1 teaspoon vanilla extract
2 cups (280g) all-purpose flour
2 cups (400g) sugar
2 teaspoons baking soda
1 tablespoon cinnamon
generous pinch each of nutmeg and cloves
1 teaspoon salt
4 cups (13 ounces/375g) loosely packed grated carrot
1/2 cup (60g) raisins, preferably golden raisins (sultanas)

For the frosting:

1 pound (450g) cream cheese, at room temperature
4 oz (110g) unsalted butter, at room temperature
2-3 cups (240-360g) powdered sugar, sifted
a few drops of vanilla extract

Directions
1. Preheat the oven to 350°F (180°C). Butter and flour two 8- or 9-inch (20-23cm) cake pans and line the bottoms with parchment paper.

2. To make the cake layers, sift together the flour, sugar, spices, baking soda, and salt. Set aside. With a handheld mixer or a stand mixer fitted with the paddle, beat the eggs until they are pale and frothy (they need not increase dramatically in volume). With the mixer running, drizzle in the oil and melted butter, then the vanilla.

3. Add the dry ingredients to the eggs and mix carefully until just combined. The paddle will accomplish this easily but if you only have a hand held mixer you may want to just do it by hand.

4. Fold in the carrots and raisins, then divide the batter between the two pans. Bake 30-35 minutes, until the surface springs back when gently touched. Cool the cakes completely before frosting.

5. To make the frosting, beat the cream cheese and butter together until smooth. Slowly add the powdered sugar (do this on low speed to avoid a dust cloud) and mix until light and silky. Add the vanilla.

Serving and Storage: This cake is best served at room temperature but will keep for a few days stored in the refrigerator.

Porridge!

2010-11-30T09:51:00.000-08:00

If I had time to cook, or eat, really, I would love to make this. I'd be nice to make this for my parents as well.

Recipe from the Kitchn.

Serves 2
1 cup oat bran (oat bran is my preference, but you can also use a 7 or 10-grain cereal)
2 cups water
1 generous cup berries (fresh or frozen) or sliced, very ripe, bananas
pinch of salt
1 to 2 tablespoons honey or maple syrup
1/4 teaspoon pure vanilla extract

Toppings:
• nuts (try sliced almonds with the berries and toasted pecans or walnuts with the bananas)
• heavy cream
• flax seeds
• brown sugar (or try honey or maple syrup)
• fresh fruit
• sea salt (a sprinkle on top really pushes this over the edge!)

In a medium pot over medium-high heat bring water, pinch of salt, and half of fruit to a boil. Add the oat bran and honey and stir regularly until cereal is cooked, about 2-3 minutes for oat bran- longer for 10-grain. Serve hot, topped with suggested toppings

Corn Muffins!

2010-11-20T15:25:00.001-08:00

These won the Thanksgiving bread vote, so I will be making these for Thanksgiving dinner along with my turkey =)

Recipe from Smitten Kitchen.

Yield: 12 regular-sized muffins or 48 miniature ones

Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil (I used olive oil since it was handy)
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you’d like) – fresh, frozen or canned (in which case they should be drained and patted dry)

Directions
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.

Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Places to Eat in Philadelphia

2010-11-19T02:03:00.000-08:00

I'm going to keep a list going here of places I'd like to eat in Philadelphia so I remember and check them off as I go.

Village Whiskey (Burgers!)
Brueggers (bagels)
Manhattan Bagel (18th and Sansom)
Capogiro (I've been here for gelato, but not bagels, so I'd like to try them here)
Metropolitan Bakery
Day by Day (I'm hoping to find pie or cake here...)
Sweet Freedom Bakery (I have a coupon for her to use...)
John's Roast Pork (Cheesesteak)
Tony Luke's (Cheesesteak)
George's Sandwich Shop (Cheesesteak - 9th and Christian)
Nook Bakery and Coffee Bar (20th, between Chestnut and Market)
Parc Restaurant
Ants Pants Cafe (Brunch - 22nd and South)
Cafe Lift (Brunch)
Sabrina's Cafe (Brunch)
Tacos Don Memo (Mexican - I'm not a huge fan of Mexican, so this is for Grant)
Sugar Philly Truck
Lyn's Food truck
White Dog Cafe
Must find... boba, dimsum, bakeriess and other places in Chinatown
I need to find more food near Penn...
More suggestions for food trucks and more food trucks

EATING. Is fun.

Cake

2010-11-18T00:18:00.001-08:00

Today I was struck by the random idea that I'd love to bake a plain cake and bake it well. Here are 2 recipes - one for an intense, professional buttercream frosting that sounds amazing and another for a strawberry chiffon cake that looks wonderful!

Recipes from Washington Post and Diamonds for Dessert.

Buttercream Frosting

Makes about 4 cups (generously frosts a three-layer cake)

Ingredients

1 1/2 cups sugar
1/4 cup flour
1 1/2 cups whole or low-fat milk
1/4 cup heavy cream
24 tablespoons (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon vanilla extract

Directions
Whisk together the sugar and flour in a medium, heavy-bottomed saucepan.

Add the milk and cream; cook over medium heat for about 20 minutes, whisking, until the mixture starts bubbling and becomes thick.

Transfer the mixture to the bowl of stand mixer or hand-held electric mixer. Beat on high speed until cool.

Reduce the speed to low and add the butter in several increments; beat until thoroughly incorporated. Increase the speed to medium-high and beat for 5 to 6 minutes, until the frosting is light and fluffy. Add the vanilla extract and beat to incorporate.

If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of barely bubbling water and beat with a wooden spoon until it is the proper consistency.

Strawberry Chiffon Cake

Ingredients
6 egg whites
1 1/2 cups sugar
4 egg yolks
1/4 cup vegetable oil
1/2 cup water
1 t vanilla
1 1/2 cups flour
3 t baking powder
pinch of salt

Whipped Cream Ingredients
4 T sugar, divided
2 cups heavy whipping cream, cold and divided
1 t gelatin
1 T water
1 pint strawberries (+ kiwis, canned peaches, etc.)

Directions
Preheat the oven to 350°F. Place the egg whites in a bowl and use an electric mixer to beat them until soft peaks begin to form. Once this happens, gradually add 1/2 cup sugar while mixing until stiff peaks form. Set aside. In another bowl, mix the egg yolks, vegetable oil, water, and vanilla together. Set aside. In another bowl, mix the dry ingredients: flour, baking powder, salt, and 1 cup sugar. Mix the egg yolk mixture with the dry ingredient mixture till smooth. Then gently fold in the egg white/sugar mixture.

Gently pour the mixture into 2-8" nonstick sprayed or parchment paper lined cake pans and smooth the tops. Bake the pans for around 25 minutes, or until a toothpick comes out clean and the top springs back when you press on it. Remove the cake from the pan and let cool on a wire rack.

Strawberries: Wash and dry the strawberries. Cut off the leaf portion of the berries. Keep a few prettier strawberries to top the cake (I kept 6 for a 6-inch cake, so if you make an 8-inch cake, keep 8 berries) and set them aside for now. Take the rest of the berries and thinly slice them.

[NOTE: In addition, you can also use other similarly textured fruit, like sliced kiwi, or slices of canned peaches with the strawberries.]

Whipped Cream: Chill two large metal bowls and your beaters in the refrigerator for 15 minutes. Place the teaspoon of gelatin and tablespoon of water in a pan. Mix and let sit for 5 minutes. In the meantime, pour 1 cup of heavy whipping cream and 2 T sugar in the chilled metal bowl. Beat on high power until you get soft peaks. Stop.

Heat your pan of gelatin and water over low heat until it turns liquid and the gelatin is just dissolved in the water (it should be warm, not hot, if hot, let cool a little). Scrape this liquid into your whipped cream. Continue beating the cream until stiff peaks form. Then stop, cover this with plastic wrap and refrigerate.

Next, in the other chilled bowl, add 1 cup of heavy cream with 2 T sugar. Beat on high until you get stiff peaks in the cream. This cream without gelatin will be used first when assembling the cake layers.

[NOTE: In the final decoration steps, the whipped cream with gelatin is used in order to ensure that the piped design keeps. If you prefer whipping all the cream in one step, just double the amount of gelatin and water and add it in after you get soft peaks while beating all the cream. (I did it in two because I prefer not having so much gelatin in my whipped cream and I like working with smaller amounts of cream at a time).]

Drawing Soap

2010-11-15T13:53:00.001-08:00

I absolutely must have this soap.

Pumpkin Chocolate Chip Cookies!

2010-11-13T23:33:00.000-08:00

Ariel made some amazing pumpkin chocolate chip cookies a week and a half ago. I am attempting to replicate them with this recipe...

Recipe from Joy the Baker.

Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like

Directions
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

If I want to make whoopie pies out of these cookies...

Filling Ingredients
1/2 stick butter
4 oz. cream cheese
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips

Directions
Mix together melted butter, brown sugar, 1 teaspoon vanilla, pie spice, pumpkin puree and eggs until smooth. Add flour, baking soda, baking powder and salt. Mix well until a thick batter forms. Drop by spoonful onto parchment lined cookie sheets. You need 24 cakes for 12 pies. Bake at 350 degrees F for 15 - 20 minutes or until toothpick inserted in center of cakes comes out clean. Cool completely and make filling.

Blend softened butter and cream cheese with vanilla. Add powdered sugar and stir until smooth. Fold in chocolate chips. Spread on 12 cakes and top each with another cake.

Oatmeal Creme Pies

2010-11-13T23:19:00.000-08:00

I want oatmeal creme pies!!
Recipe from Marzipan.

Ingredients
1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats (I used the regular oats instead of the quick)

Directions
Preheat oven to 375°.

Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.

Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.

Creme Filling Ingredients
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract

Directions
Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

Comic Presentation

2010-11-09T18:37:00.000-08:00

Such an interesting way to present a concept... This is from the Briefcase House.

Image from Archinect.

Lanvin for H&M

2010-11-02T13:19:00.000-07:00

Chances are low that I'll even be able to afford this "affordable" collaboration, but I do really like some of the pieces. A lot of them are architectural and interesting without being unwearable. Sounds like my kind of fashion...

Chocolate Mousse Cake

2010-10-28T01:44:00.000-07:00

Wish I had time to bake.

Recipe from David Lebovitz.

For similar results, use chocolate that is approximately 52% cacao solids and whip the egg whites pretty firm before folding them in. Line the cake plate with a clean cloth or thin tea towel. Best eaten 2 days after baking.

250 g (9 ounces) dark chocolate, coarsely chopped
45 ml (3 tablespoons) water
190 grams (7 ounces) unsalted butter, cut into pieces
3 tablespoons sugar, preferably light brown
4 large eggs, separated

1. In a medium saucepan, warm the chocolate, water, and butter over low heat, stirring, until melted and smooth.

2. Remove from heat and stir in the sugar.

3. Fill a basin or the sink with a few inches of very cold water and beat the chocolate for a few minutes until the consistency of brownie batter.

(The original recipe said “blanchiment” which I thought meant “whiten” but when she did it, it didn’t whiten, or even really lighten at all. But I’d still do it.)

4. In a separate bowl, beat the egg whites until stiff. Fold the whites into the chocolate mixture until smooth.

5. Moisten well a muslin cloth or a clean (lint free) tea towel, and line a 9-inch (23 cm) round glass or earthenware baking dish such as a pie plate, with it, letting the sides overhang the edges over the dish.

(Note: Although she normally uses and recommends a round dish, we used a square baking dish which worked fine.)

6. Scrape the batter into the dish and smooth the top. Lift the sides of the damp cloth and fold it over the batter, enveloping it.

7. Let chill for 2 days before serving.

To serve, open up the towel and invert onto a serving plate.

Handkerchief Invites

2010-10-08T23:39:00.000-07:00

This is a pretty epic idea. These invites are printed on handkerchiefs - and the graphics are a map that help direct guests to the site. These handkerchiefs are for a wedding, but I imagine you could use the idea for any event that requires a map.

Design Sponge

Rick Owens

2010-09-30T19:04:00.000-07:00

Rick Owens' taupe dresses! Love the dress that's 2nd from the left.

Image from The Cut.

2010-09-25T19:43:00.001-07:00

I very seriously want that top (Lulu Frost Spring 2011).

Image from SheBreathes.

2010-09-25T19:37:00.001-07:00

This is an Inspiration Pad.
I could use the inspiration...

Image from TMShop.

Saunders

2010-09-23T01:16:00.000-07:00

I love Jonathan Saunders! I especially love the shoes here - the tucked in ribbon and the low cut sides are wonderful, though I would want them to be less low cut in the vamp, as they look a little bit like they are hard to keep on.

Image from The Sartorialist.

Sukkah City

2010-09-17T20:07:00.002-07:00

These drawings of Star Cocoon by Volkan Alkanoglu are wonderful. The use of color, clarity of the diagrams and the layout are quite strong. This will be future inspiration for me...

Images from Archinect.

Library Information Desk

2010-09-17T08:19:00.000-07:00

This desk by TU Delft is made out of a old books. It's beautifully made, but I'm not sure how I feel about using books in such a manner...

Images from Recyclart.

Marchesa Spring 2011

2010-09-16T21:54:00.000-07:00

Such awesome clothes... the shapes!

Images from Fashionista and The Cut.

Staircases

2010-09-11T18:59:00.000-07:00

We're studying patterns, connections and fasteners and while these images aren't exactly related to what we are doing, these staircases have beautiful forms and the repetition is relevant.

Images from Dezeen.

Dress

2010-09-06T19:18:00.000-07:00

This dress is by Leanne, who won Project Runway one season. She has an Etsy shop. I'd be very happy with a dress like this.

2010-09-06T08:43:00.000-07:00

What a provocative image.

Image from A Daily Dose of Architecture.

The Mockingjay

2010-09-03T22:45:00.000-07:00

I finished the Mockingjay today. It was a wonderful end to the series and I'm really happy that Grant gave it to me. I want to write more about it, but it's late and I'm kind of out of it, so I will need to save that for another day. On a side note, I'm glad I have this book, as I don't have the first 2 of the series and have been meaning to purchase them. When I don't feel strapped for cash as a poor graduate student, I will buy them!

Next up... Ender's Game has been recommended to me. I know they have similar names and seem to be similar sci-fi-ish books, but I'm sure it'll be a different experience and I look forward to reading it!