Have you seen this video Boys & Girls by Martin Solveig featuring Martina of Dragonette? It definitely has a musical like vibe and it was also under the direction of Jean-Paul Gaultier. Snazzy huh?
(image from lucire via cliptip)
Tuesday, October 27, 2009
Boys & Girls
Have you seen this video Boys & Girls by Martin Solveig featuring Martina of Dragonette? It definitely has a musical like vibe and it was also under the direction of Jean-Paul Gaultier. Snazzy huh?
(image from lucire via cliptip)
VW ad
I ended up taking the day off from blogging yesterday to spend time with our little birthday girl, (photos later) and now it is snowing like crazy outside and I can hardly believe it! Three years ago while having our little V in the hospital, it snowed like this too. Here is a fun ad for Volkswagen reminding me of sunnier days -- because I am not quite ready for blizzards yet.
(Advertising Agency: Ogilvy, Cape Town, South Africa - via I Believe in Advertising)
i have a foot duvet!
D. bought me the best surprise this weekend! He went to Restoration Hardware with M&M {his sister and brother-in-law...hee} and found me some Foot Duvets! Seriously...that is what they are called! They are a purdy grey/blue colour, lined with soft fuzzy faux fur and filled with down feathers! They are machine washable and they can even go in the dryer! My feet have never felt cozier. And I really really love the name...gives me a giggle.
No knead bread
You are all making this bread already, right?
{no knead bread}
If you aren't, please do yourself a favor and try it immediately. Honestly, it isn't the no-knead aspect of this that I love. I grew up making bread, kneading and all, and I have no issue with kneading. It's a nice arm workout, it feels very meditative, and it's a great excuse to eat bites of yeasty bread dough.
It's the crust. The crust on the no knead bread is fabulous. Bakery quality. It shatters when you bite into it. I made it for a dinner on Saturday and D and I had to physically restrain ourselves from eating all of it before our guests arrived.
The recipe has been dissected about a million times on the internet, so I'll just add my tiny tips.
Use a smaller pot. Or double the recipe. The bread doesn't rise a whole lot in the oven, so you will end up with a pretty flat loaf if you make it in a pot that is too large. If you don't have a smaller pot, don't worry. It will still be delicious.
Skip preheating the pot, if you need to. Transferring the dough to the preheated pot was too stressful for me. I will give myself third degree burns, given half a chance, so I avoid messing around with hot, heavy objects. If you have a similar problem, just skip that step. I lightly oil the pot I'm going to use and then transfer the dough to it for the second rise. It's always turned out just fine.
Don't stress about the timing. It's pretty flexible. As long as you do the first rise at least overnight, and the second rise at least one hour, you'll be fine.
Salt is needed. You can add more salt to the dough, as Mark Bittman recommends. Or you can serve the bread with cold, fresh butter and sea salt on the side, which is my preferred method.
{no knead bread}
If you aren't, please do yourself a favor and try it immediately. Honestly, it isn't the no-knead aspect of this that I love. I grew up making bread, kneading and all, and I have no issue with kneading. It's a nice arm workout, it feels very meditative, and it's a great excuse to eat bites of yeasty bread dough.
It's the crust. The crust on the no knead bread is fabulous. Bakery quality. It shatters when you bite into it. I made it for a dinner on Saturday and D and I had to physically restrain ourselves from eating all of it before our guests arrived.
The recipe has been dissected about a million times on the internet, so I'll just add my tiny tips.
Use a smaller pot. Or double the recipe. The bread doesn't rise a whole lot in the oven, so you will end up with a pretty flat loaf if you make it in a pot that is too large. If you don't have a smaller pot, don't worry. It will still be delicious.
Skip preheating the pot, if you need to. Transferring the dough to the preheated pot was too stressful for me. I will give myself third degree burns, given half a chance, so I avoid messing around with hot, heavy objects. If you have a similar problem, just skip that step. I lightly oil the pot I'm going to use and then transfer the dough to it for the second rise. It's always turned out just fine.
Don't stress about the timing. It's pretty flexible. As long as you do the first rise at least overnight, and the second rise at least one hour, you'll be fine.
Salt is needed. You can add more salt to the dough, as Mark Bittman recommends. Or you can serve the bread with cold, fresh butter and sea salt on the side, which is my preferred method.
Monday, October 26, 2009
The weekend, briefly
This weekend was a bit packed. I went on a silk hunting expedition in the fashion district, played with pretty paper scraps, baked, cooked and ate. I managed to sneak in a quick nap on Sunday afternoon, just to get ready for the week.
{fashion district}
{making gift tags}
{apple pie, filled - recipe here}
{apple pie, finished}
{dinner table, waiting}
Friday, October 23, 2009
Oh Pippi!
My daughter and I had a fun day yesterday, pizza party and all. We even watched Pippi Longstocking
! This room inspired by Pippi makes me smile, and I also feel some future Pippi inspired post coming on.
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