Monday, November 28, 2011
Sunday, November 27, 2011
Thursday, November 24, 2011
Wednesday, November 23, 2011
Tuesday, November 22, 2011
Sunday, November 20, 2011
Saturday, November 19, 2011
Thursday, November 17, 2011
Wednesday, November 16, 2011
I'm so into Tales From The Green Valley, a 2005 BBC documentary television series that filmed five expert historians and archeologists (including Ruth Goodman) operating a typical 1620 English farm over a one-year period.
Watch episodes here and here.
"Kaffeslabberas is a knitting club in the Copenhagen neighborhood of Amager. It's members are female pensioners whose rich history and zest for life overshadow their advanced age. The project partners these ladies with Danish artists and designers, with the intent to create a connection across generations through the strengths of craftmanship, diversity and experience.
via ancient industries.
Tuesday, November 15, 2011
Sunday, November 13, 2011
Friday, November 11, 2011
Wednesday, November 9, 2011
5% Against The Odds: Canadian Women In Industrial Design
at Cambridge Galleries
Nov. 25 - Jan. 15, 2011
1. 12.8 carat mint tourmaline. 4 carat yield, best cut shield or trillion
2. 8.45 carat mint tourmaline, best cut trillion or Portugese round.
3. 6.2 carat mint tourmaline, best cut hexagon or round brilliant.
from here via here.
A direct connector to the beautiful work of this artist.
Tuesday, November 8, 2011
An apple galette.
Galettes are one of my favorite desserts to make because they're imprecise and easy on the eyes. If you're using frozen apples that you put up another day, they'll be super quick. I used a version of Irma Rombauer's Flaky Pastry Dough and made up the rest.
CT + IR Apple Galette
for the apples:
Thinly slice 5 firm cortland apples into a large bowl. Add 3/4 cup fresh-squeezed grape or lemon juice, 2/3 cup raw cane sugar, and 1/2 teaspoon ground cinnamon. Stir to combine and let sit with a teatowel on top for about 30 minutes to allow the sugar and acidic juice to encourage the apples to make their lovely syrup.
Set the oven to 350 degrees F.
for the pastry:
In a large mixing bowl combine 2 1/2 cups unbleached flour, 2 teaspoons raw cane sugar, and 1 teaspoon sea salt. In a small measuring cup, place 2 ice cubes and enough water to reach the 3/4 cup mark and leave this to sit while you proceed with the next step: Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Add enough of the ice water to just bring the dough together into a ball.
to assemble the galette:
Lay a piece of parchment paper on a round or rectangular baking sheet, allowing the edges to come up the sides a little. Roll the dough out on a floured board to just under a 1/2 cm thickness. The shape needn't be uniform by any means. What you're looking for is the right thickness in proportion to your quantity of apples so the galette is balanced between the two textures and flavours -you don't want a heavy, doughy thing, nor do you want a too-thin pastry that can't hold its own.
Gently pick the dough up and lay it on the papered baking sheet, moving it into position so that the edges are more or less even as they extend beyond the sheet in some places. Spoon all the apples and syrup into the middle of the pastry and -working quickly, in a circular motion- fold the edges into the centre. It's fine if the syrup already starts seeping out of the folds at the edge of the galette. This is why you've placed the paper down.
In a small bowl, beat 1 egg with a fork. Brush the surface of the pastry with about 1/2 the beaten egg and sprinkle with raw cane sugar. Slide the pan into the hot oven and bake about 40 minutes, until the top is golden. Serve warm, with a really good vanilla ice cream or crème fraiche.