in Perou by Lake TITICACA

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peace

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Maison Martin Margiela S/S 2012

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and these boots!

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tokujin yoshioka

'water block' bench situated in front of eduoard manet's 'le déjeuner sur l'herbe' (the picnic)

tokujin yoshioka with his 'water block' bench installed with the newly renovated impressionist gallery of the musée d'orsay

http://www.tokujin.com/

Čičmany Village

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SF to LA Bike Trip

Over Christmas break Mike flew to San Francisco, bought a bike, and rode it home to Los Angeles.  Here are some photos he took along his 526 mile journey. 

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YAYOI KUSAMA

see more here

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i love chocolate mousse but can be heavy, cream...
this recipe below takes 5 minutes, no milk....looks like a nice treat for cold days...i need to try it soon.

INSTANT CHOCOLATE MOUSSE (CHOCOLATE CHANTILLY)

Recipe by Herve This & Heston Blumenthal

Ingredients

4 servings

• 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
• 1 cup (240 ml) water
• 4 tbsp sugar, optional

Method

1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
4. Divide into four serving cups and serve immediately.

1.my photo

2- via recipes here

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few inspiration

beautiful piece by Monika Sosnowska via
rest not sure where i found