http://www.mitchellhoffmaster.com/
Tuesday, November 30, 2010
Monday, November 29, 2010
Friday, November 26, 2010
Wednesday, November 24, 2010
i love the 70's.... the crook
Tuesday, November 23, 2010
Monday, November 22, 2010
72 minutes of patti smith
she is so magical exceptional woman! I specially love her singing at the end.
Saturday, November 20, 2010
Friday, November 19, 2010
Thursday, November 18, 2010
add to TG dinner
Serves 4
2 bunches baby fennel or 2 medium bulbs fennel (fronds discarded - keep them for salads!)
2 teaspoons olive oil
1/2 cup fresh orange juice (clementines right now are perfect for this in the South East)
zest of one orange
1/4 to 1/3 cup Pastis (or equivalent in water + 2 star anise)
1/3 cup water
salt and pepper to taste
Cut the baby fennels in half lengthwise. Heat the oil in a heavy saucepan (I like to use cast iron as much as possible) set over medium high heat and sautee the baby fennels until they start to get golden. Add the orange juice, orange zest, Pastis and water and bring to a boil. Reduce the heat to a simmer, cover and cook until the baby fennel is fork tender, 40 minutes to an hour. Uncover and continue to cook, stirring occasionally until the liquids reduce to a syrup and coat the fennel completely. Adjust the seasoning with salt and pepper.
Serve hot.via
2 bunches baby fennel or 2 medium bulbs fennel (fronds discarded - keep them for salads!)
2 teaspoons olive oil
1/2 cup fresh orange juice (clementines right now are perfect for this in the South East)
zest of one orange
1/4 to 1/3 cup Pastis (or equivalent in water + 2 star anise)
1/3 cup water
salt and pepper to taste
Cut the baby fennels in half lengthwise. Heat the oil in a heavy saucepan (I like to use cast iron as much as possible) set over medium high heat and sautee the baby fennels until they start to get golden. Add the orange juice, orange zest, Pastis and water and bring to a boil. Reduce the heat to a simmer, cover and cook until the baby fennel is fork tender, 40 minutes to an hour. Uncover and continue to cook, stirring occasionally until the liquids reduce to a syrup and coat the fennel completely. Adjust the seasoning with salt and pepper.
Serve hot.via
Tuesday, November 16, 2010
Monday, November 15, 2010
Saturday, November 13, 2010
Barbara Hepworth sculptor
love the necklace barbara wears and the chair she is sitting on...don't you?
powerful!
discovered from the great blog 16house
Friday, November 12, 2010
Thursday, November 11, 2010
Monday, November 8, 2010
Saturday, November 6, 2010
Thursday, November 4, 2010
A hotel room in Havana. The midday heat. A famous female movie star. A French star photographer. and a red bed. These are the ingredients for Cuba Libre, the erotic women's book of the season. Breathtakingly beauitful Emmanuelle Beart, who came to fame as the "Belle Noiseuse" in Jacques Rivette's multi-award-winning film of the same name, offers us an unparalleled series of highly erotic and intoxicatingly feminine nudes. Sylvie Lancrenon, photographer for Elle magazine in France, staged this daring performance adn captured it in compelling color photographs via
Wednesday, November 3, 2010
great trip to healdsburg, california
great trip to healdsburg, ca
super best winery tasting at preston winery with 8 cats named ike, bk for bad kitty.....
great furniture store 14 feet
yummy beers at bear republic
and check out tasty http://happygirlkitchen.com/http://happygirlkitchen.com/
and barndiva restaurant.
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