Monthly Archives: April 2011

art of cooking

Happy Friday, and cheers to the end of a very rainy April in Seattle!

There’s no noodles recipe this week, but I have something food-related you might enjoy watching..

I’m currently loving these two video clips from IKEA’s “Art of Cooking” — directed by Carl Kleiner. Aren’t they cute??

{Via iGNANT}

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giuseppe mastromatteo

Giuseppe MastromatteoArt & Creative Director

I am blown away by these stunning portraits/collages that expose humanity through impossible and illusory dimensions.

You must also check out his commercial work for some of the most unique and creative ads ever created.

{Images via Giuseppe Mastromatteo}

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umbrellas


{Kate Spade}

{Inside Out via Yanko Design}

{ISABRELLA – 0% by OFESS}

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prettiest {in pink}


{I’m sooo smitten over this dress for summer! H&M.uk}

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julys


{Lovely clothing line from JulyS. I’m drawn to the grays and loose fabrics of these pieces. Au natural.}

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udon noodle soup

Happy Friday!

If you live in Seattle (or somewhere else in the world) and the weather is still soooo cold in Spring–especially in the morning, here’s a hot and comforting noodle soup recipe for you to try this weekend (serves 1):

Udon Noodle Soup w/ Shrimp & Mushrooms

a few shiitake mushrooms
a few bunashimeji mushrooms
3-5 pieces of raw shrimp, peeled
2 nappa (the leaves)
1/4 onion, sliced
cilantro, chopped
green onion, sliced
a few sprigs of shingiku (garland chrysanthemum)
1 pack of udon noodles
dashi (one 4 grams package of dashi flavors 4 cups of water for stock)
4 cups of water
1 egg, beaten (optional)
ichimi pepper flakes

1. To make the stock, add about 1 tablespoon shoyu (adds saltiness) and mirin (adds sweetness) to the water.

Note: adjust the seasoning when you’re almost done, because the vegetables will add a lot to your stock. If you like the soup stronger, use a little less water. Or a little more dashi.

2. Add the mushrooms, onions, noodles, nappa and then the shrimps to the stock.

3. When the noodles boil, you can add a beaten egg. Let the egg sit in the pot for 20 to 30 seconds before giving it a light stir.

4. Add your quick cooking greens and stir gently.

5. Taste and adjust the seasoning, then turn off the heat.

***If you want miso flavoring or a miso broth, add the miso after turning off the heat.

Miso: mix about a tablespoon of miso with a little water to make it easier to mix into the broth.

Serve in a bowl and sprinkle some ichimi pepper. Enjoy!

{Image and recipe from FOODjimoto}

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jim denevan

I recently discovered amazing artist Jim Denevan on Angel’s blog {77inspire} and just had to check his work out.

Denevan composes unique and temporary drawings on beaches and dry lake surfaces around the world. I was browsing through all of his works on the website, and was in complete awe the entire time. This is another great example of someone focusing on one thing, and doing it so well.

These {temporary} images only last until the next wave or tide comes in, erasing whatever it could from the completed picture.

In 2010, Jim began making enormous drawings on dry or frozen lakes. Each of these drawings measures several miles in diameter, and they’ve become the largest artworks ever created. The photo below is from his project in Lake Baikal, Siberia.

To find out more about this project, visit the ANTHROPOLOGiST.

{Images from Jim Denevan’s website}
{Via 77inspire}

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