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Sunday, April 24, 2011

i admire war photographers they have courage, take risks and show us what is there.....
amazing movie that shows them in action.


more
check the great post of 2 OR 3 THINGS I KNOW:
Tim Hetherington
we have lost
a remarka...
: "Tim Hetherington we have lost a remarkable doc. filmmaker Tim Hetherington was killed in libya yesterday I have been ..."

Wednesday, April 20, 2011

windy tree by V.D.


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Tuesday, April 19, 2011


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Monday, April 18, 2011


Friday, April 15, 2011

blow up


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Thursday, April 14, 2011


Une ancienne ferme à OosternijkerkUne entrée « design champêtre »La salle à manger, alliance entre tradition et modernitéLe design en pleine natureUn jardin luxuriant au coeur de la villeUne bibliothèque originale imaginée de A à ZUne salle à manger spacieuse et lumineuseUn loft comme un muséeUne salle de bains aux airs nobles

Tuesday, April 12, 2011



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Monday, April 11, 2011


http://www.charlottebeaudry.net/ via

Thursday, April 7, 2011

making: gordon ramsey 2 great recipes

i can never get a perfect scrambled eggs but his recipe is inspiring and looks delicious will do this weekend yum
with my bloody mary


i love this simple recipe with the goat cheese and can be also done with spinash

Wednesday, April 6, 2011

that looks so good!


Quinoa, Mixed Peppers and Avocado Cream Verrines
Roasted Mixed Baby Peppers

Making Guacamole
Quinoa, Mixed Peppers and Avocado Cream Verrines:

Makes 6 to 8
For the quinoa:
1 cup raw quinoa
1.5 cups water
pinch of salt
For the mixed peppers:
1/2 red pepper
1/2 yellow pepper
or one 10 oz box of mixed baby peppers
olive oil
salt and pepper
For the avocado cream:
1/2 avocado
juice of half a lime
1 tablespoon finely chopped cilantro
1 green onion, finely chopped (or 1 tablespoon red onion, chopped)
1/4 cup yogurt (your choice)

Prepare the quinoa:
In a medium saucepan, combine the quinoa, water and salt and bring to a boil over high heat. Reduce the heat to a simmer and cook 15 to 20 minutes until the quinoa feels tender. Remove from the heat and let cool to room temperature.
For the mixed peppers:
preheat the oven to 400F. Place the peppers on a baking sheet and drizzle with a splash of olive oil. Season with salt and pepper and roast until the peppers start to blister (20 minutes). Remove from the oven and let cool to room temperature. Cut the peppers in half, remove the seeds and set the peppers aside.
For the avocado cream:
In a large non reactive bowl, mash the avocado with the rest of the ingredients until smooth with the back of a fork or a potato masher.

Start layering the verrine with some a layer of peppers, a layer of avocado cream, a layer of quinoa, repeat once or twice depending on the size of your glasses and finish with some of the cream on top. Add a couple of blanched asparagus tips if desired for garnish.

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Friday, April 1, 2011

gold nails

Gold nail varnishMinx nails at Alexander McQueen S/S11