My favorite things about boneless leg of lamb are that you can season it inside & out and that it is easy to get it the same temperature all the way through Continue reading
Blooming from April to May, depending on latitude and elevation, crab apple blossoms have an ethereal perfume, sweet and heady, like a cross of rose & lilac. Continue reading
Using water, ice and high-speed photography, the New York-based duo Shimon and Tammar Rothstein, captured beautiful pictures of seafood as you’ve never seen it before! Continue reading
Ever wondered what to do w that left over cake or stale cupcakes? Have I got an answer for you! Continue reading
BuzzFeed held a contest between eight famous roast chicken recipes to find out which method really is the best. Here are the results. (You’re going to want a roasting rack.) Continue reading
Korean Artist Jee Young Lee creates surreal dreamscapes in her studio in Seoul Continue reading
Last week I was fortunate enough to see Sotheby’s magical art installation: Les Lalanne: The Poetry of Sculpture. Whimsical sculptures of giant apples, bronze bears, and turtles in a magical landscape create a work of landscape art more magical than you would find … Continue reading
Flesh Love is one artist’s attempt to keep love fresh with this unique approach to portrait photography Continue reading
As I was going through my pile of unread magazines this weekend, I saw a picture of this gorgeous brooch heralding an auction at Sotheby’s featuring a record 37 pieces of jewelry by the famed sculptor, Alexander Calder.
I first fell in love with Alexander Calder’s jewelry at a retrospective of his work at the National Gallery of Art in 1998. So, off I went!
Most people are more familiar with Calder’s mobiles
(which are often larger than their delicate-looking structure would suggest),
or his stabiles, many of which were designed to go outside.
These large pieces are so perfectly balanced that I was able to make them bobble & turn just by blowing on them.
(That is, until a museum guard asked me to stop blowing on the art. Did I mentioned they were designed to go outside?)
The jewelry at auction today comes from the estate of Hope Makler, a Philadelphia gallerist who was a good friend to and patron of Alexander Calder.
The whimsy of Calder’s sculptures carries over into his jewelry in pieces like this loopy, spikey piece worn by Angelica Houston titled… wait for it…
The Jealous Husband.
While almost all the pieces of Alexander Calder’s jewelry at this morning’s Sotheby’s auction went for at least $100k more than their pre-sale estimates,
and many pieces went for at least 10 times their estimated values, the big winner of the day was this pair of earrings:
Estimated at $60,000-$80,000, they ended up selling for
$1.2 million dollars. (I can only imagine how happy the members of the Makler family must have been when they saw those numbers!)
In addition to jewelry, Sotheby’s was also selling several Alexander Calder paintings, mobiles and stabiles.
For more images visit Sotheby’s
If you’d like to make your own mobile, check out this great post by Molly Corrine, featuring mobile making instructions from a 1954 issue of Popular Science “How to Make a Mobile”
A quick an easy trick to peeling garlic – no knife or smashing required Continue reading
The surreal & whimsical portraits and self-portraits that 14 year old Zev, aka Fiddle Oak , creates with the assistance of his sister, Aliza, take the viewer to another world . These imaginative images have drama, movement, excitement and a sense of magic, and I believe everyone of them. Fiddle Oak shares his work on Tumbler and has created a blog that gives a behind the scenes look at how he creates his images and gives how to instructions on photomanipulation. For many more images, visit FiddleOak.com, and thanks to demilked.com for bringing his work in photomanipulation and surrealism to my attention. Enjoy! Marsya
If you find yourself unable to find that elusive moment of pear perfection (you know, the one between rock hard and ball of mush), this is the secret… Continue reading
If you ask a farmer at your local farmer’s market, or if you have a well-stocked produce section you might be lucky enough to catch the last tomatillos of the season.
Tomatillos grow on bushes similar to tomato plants gone wild
The fruit of the tomatillo is about the size of a golf ball and covered in a papery husk.
Tomatillos have a crisp citrus taste, similar to a green tomato* and a smooth waxy skin. The most common color is a beautiful kiwi green, but tomatillo fruits come in many colors including a gorgeous purple/black
The bright flavor of the tomatillos makes a sauce that is delicious on everything from a cold roasted vegetable salad or grilled vegetables to huevos ranchero, grilled fish, or even pulled pork.
This Green Tomatillo Sauce recipe is quick and easy. You can even make it ahead and keep it in a sealed jar in the refrigerator. It’s wonderful to have on hand for those nights when you don’t feel like cooking dinner.
Pick up a rotisserie chicken or a piece of cooked salmon on the way home from work, pour your Green Tomatillo Sauce on it (hot or cold), and voila! You now have a work night meal that feels fresh and inspired.
(A ripe tomato salad is a wonderful accompaniment for any dish with this sauce.)
Green Tomatillo Sauce
1 dried Cascabel chili
If you like a little heat, add 1 jalapeno chili
2 Tablespoons oil
3 garlic cloves, crushed
1 onion, finely chopped
10 fresh tomatillos, husks removed*
- Soak the dried chili in hot water for 30 min until softened. Drain, remove the stem, slit the chili and scrape out the seeds, leaving as much pulp as possible on the skin of the chili.
- Heat the oil in a frying pan and sauté the garlic and onion for 3-4 minutes until the onions become translucent, while being careful not to let the garlic burn
- Chop the chilies and add both chilies and tomatillos to the pan
- Cook stirring constantly until the tomatillos start to break up.
- If you want to give your sauce a deeper flavor, just before you lower the heat, let your sauce burn just a little bit. Then turn down your heat and really give the bottom of the pan a good stir to make sure there is nothing stuck to the bottom.
- Lower the heat and simmer for 10 more min.
- Remove from heat and let cool slightly. If you want a more rustic sauce serve as is.
- If you would like a smoother sauce that would be perfect for enchiladas, let it cool slightly and then puree in a blender.
*Tomatillos are part of the nightshade family. The nightshade family is native to the New World and includes foods that have gone on to become dietary staples around the world, including, tomatoes, potatoes, peppers, chilis, eggplant, tobacco, and goji berries. While most of these foods are widely considered vegetables, they are in fact fruits.
**If you can’t get fresh tomatillos, don’t despair. You can buy them frozen in many grocery stores and Latin American markets, and the frozen ones work just as well. I have some that I picked and froze myself, and they are just the same once you cook them.
This elegant structure, created by a spider* to protect her eggs, is a perfect example of just how wonderful and bizarre nature can be. Continue reading
For all you lovers of well-marbled steak, for all of you who know that “fat = flavor”, for everyone who would choose the ribeye or Delmonico as your favorite steak, do I have the steak for you!
Introducing the “Chuck Eye”
As the ribeye gets closer to the shoulder (ie the chuck) it gets smaller and smaller. This is where you will find the chuck eye ~ on the border of the rib and the shoulder. Now don’t be fooled, this is NOT a “chuck filet”, a braising steak that can be tough and chewy.
(Last week I had a butcher try to convince me for about 5 minutes that they were the same thing, before finally admitting that his store doesn’t carry chuck eye because they buy their cuts of meat off the bone.) Neither is it a “chuck blade” otherwise known as a flatiron steak.
Beautifully marbled ,with all the flavor and tenderness of a top quality ribeye, the chuck eye sells for about half the price.
Because they are such a small part of the total cow, you might have to call ahead, but it’s well worth it.
I got to know the butcher at my local Gristedes here in NYC, and now I call in the morning or the day before, and he will hold as many 3/4″ 12 oz chuck eyes as I want. (There are typically only 3 or 4 available on any given day.) Today, however, I stopped by on a whim and lucked out with the two beautiful steaks you see here. Because I am trying to lighten my footprint on the planet, but love food too much to go vegetarian, I typically cut my 12 oz steak into two pieces ~ This gives me two beautiful little steaks, each one the “recommended serving size” for protein.
How to cook a chuck eye or ribeye steak? Over high heat – flipping every 2 min.
Since I live in the city and don’t have grill, I preheat a cast iron pan over high heat until it just starts to smoke. Then I throw in the steak – two min on each side at high heat, then two more minutes on each side over medium/medium high heat (8 minutes total for Medium Rare). That will make a 3/4″ chuck eye medium rare on the inside and crunchy on the outside. If you like your steak rare cook it 6 or 7 minutes, if you like it medium cook it 9 or 10. If you like it more well done than that, well, you’re missing the point and you are on your own!
Sometimes I’ll sauté some onions and mushrooms in butter
I sauté the onions separately until they just start to burn. Then I remove them from the pan, add more butter and sauté the mushrooms.
Then, just as the sauteed mushrooms are starting to release their liquid, I’ll put the sauteed onions back in the pan, pour in a little sherry (between 1/4 and 1/2 a cup or so) to deglaze the pan and create an easy sherry reduction sauce. Then I pour the whole flavorful mixture over the perfectly crunchy juicy steak.
Simple, easy and delicious!
Form Follows Function in the Art of Design
The spiral Mojito shoe by award winning British designer, Julian Hakes, is a design masterpiece.
Inspired by a twist of lime, the stunningly beautiful shoe is a triumph of synergy between form and function.
The sleek curl of leather wraps foot, simultaneously supporting it and highlighting it’s nakedness, defining the arch as the season’s hottest new erogenous zone.
The heel cups the foot securely, providing a stable platform that both supports and reveals, even from behind.
I am Wild about these shoes!
If you want to see them from a particularly erotic, yet still SFW, angle, follow this link to the designer’s website:
This wire and paper stop motion video is set to the techno-funky beats of Professor Kliq. Continue reading
Pierre Cardin’s Bubble House, near San Tropez, looks like where the Jetsons would meet the Flinstones for vacation, perfect for the designer who shaped the 1960′s “Space Age” look. Continue reading
The fantasy photography of Kirsty Mitchell creates a world of surreal dreamscapes, filled with flowers and mystery Continue reading