Friday, December 31, 2010
Thursday, December 30, 2010
“And a beep, and a ba-ba-ba and a tour jeté and you’re fabulous, you’re marvelous, relax.”
While Natalie Portman manages something physically incredible with the pitiful script that is Black Swan, you needn't put yourself through the trial of seeing it. Unfortunately it's an eye-roller ...predictable narrative and typical characters. bah! So, if it's ballet you want, take a look at this.
Tuesday, December 28, 2010
Sunday, December 26, 2010
Saturday, December 25, 2010
Friday, December 24, 2010
Thursday, December 23, 2010
Wednesday, December 22, 2010
Tuesday, December 21, 2010
Monday, December 20, 2010
A photograph of Nita Tokoyu sewing a gut parka with (her children?) Kakhsogon and Wiyi beside her, at Gambell, Alaska.
(Photographer: Otto W. Geist, from the Doris Bordine Collection, Anchorage Museum)
Drawings (1929 and 1928) by Florence Napaaq Malewotkuk, of women and men wearing bleached seal gut parkas and boots.
(Collection of the University of Alaska Museum of the North)
More on gut parkas here, from the Smithsonian.
Thursday, December 16, 2010
Tuesday, December 14, 2010
Monday, December 13, 2010
A simple, most impressive soufflé-like Dutch pannekoek.
Heat the oven to 425 degrees F.
Place a 10-inch cast iron pan in the oven and allow it to heat, about 10 minutes. Meanwhile, in a medium bowl, whip:
1/2 cup half-and-half cream
1/2 cup spelt flour
1/4 teaspoon sea salt
Remove the cast iron pan from the oven and add 2 tablespoons butter. Return it to the oven and allow the butter to just melt, about 3 minutes. Remove it once more and swirl the butter around, making sure it reaches up the sides of the pan. Pour the batter into the hot pan and slide it into the oven. Bake 18-20 minutes.
Pour a little fresh lemon juice over the hot Dutch Baby and sprinkle with icing sugar. Serve.
If you like berries with yours, try this:
2 cups blackberries, each sliced in half length-wise
1 cup blueberries, squeezed briefly in your palm
2 teaspoons organic sugar
2 teaspoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
2 tablespoons cointreau
1/4 teaspoon lemon zest
Combine and allow to rest at least an hour before serving. This allows the berries to release their juices.