so perfect!

happyyyy

my little hideaway...

here is how to built it
http://gartnerfuglen.wordpress.com/page/3/

When the weather gets warmer the bare chicken wire walls will serve as support for climbing plants, and form a green transportable gazebo providing fresh cool air for its occupant. Edible climbers like sweet peas, tomatoes and cucumbers will thrive and add to your evening salad.

Herb Alpert

Herb Alpert is cool with Alec Baldwin on his Podcast

MAYA HAYUK

Maya Hayuk from Billabong on Vimeo.

LOVE MAYA!she is so cool!
her WORK, SPIRIT AND COLORS....rocks
--------- http://mayahayuk.com/
http://vimeo.com/35210302

ARTS RESTORE LA

http://artsrestore.la

hammer museum, dosainc, fallen fruit, 

and.... cocktails at Bestia

via

L O V E

more

Fall Recipe Inspiration

‘Milky’ Roast chicken (serves 6) For this recipe, M. Petit advised me to first poach the chicken in a mixture of milk and water, then cook in the oven on a lower heat (150°C/ 300°F, increasing to 180°C/ 350°F for the last 15 minutes. The ‘Poularde cousine Faverole croisée’ variety is renowned for its incredible taste and quality, so he recommends to only season with salt and pepper to keep the authentic taste of the chicken.

950 ml/4 cups milk 2 liters/ 8 cups water

1 good-quality chicken (In this recipe it is a ‘poularde cousine Faverole croisée variety’ from Vertessec farm in Médoc) – 1.3 kg/ 3 pounds approx

Salt & freshly ground black pepper Preheat the oven to 150°C/ 300° In a large pot, bring the milk and water to a boil and poach the chicken for 10 to 15 minutes on a medium heat.

Place the chicken on a roasting pan, pour a ladle or two of the poaching liquid over the chicken and season inside and out with salt and freshly ground black pepper. Cook in a preheated oven for 1 hour. Add 2 to 3 ladles of the poaching liquid during the cooking process. Increase the heat to 180°C/ 350°F and cook for 15 more minutes or until golden.

More Recipes from lucky Mimi living in Medoc France