Monday, January 30, 2012

Prickly Chairs

By Mexican designer Valentina Gonzalez Wohlers . A cactus that you’ll want to sit upon just add your choice of multicolored Otomi upholstery.  Available at Bergdorf Goodman

Giambattista Valli Couture

Beautiful cocktail dresses , More here

Picture Of The Day

Though it wasn't created in-camera, this double-exposure photograph is, nevertheless, breathtaking. Montreal, Quebec-based photographer Michelle Karpman superimposed the two shots - one taken from winter and one from the summer - using Photoshop. She then called it Sunshine On My Mind. On a rainy or snowy day like this, it's just perfect!
You can purchase a 12x12 print of it on Etsy.

Sunday, January 29, 2012

Glazed Doughnuts


For doughnuts:
1¼ cups all purpose flour

1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
1/3 cup sugar
¼ cup sour cream
1 large egg
1 Tablespoon unsalted butter, at room temperature
Vegetable oil, for frying

For sugar glaze:
1½ cups confectioners' sugar, sifted

3 to 4 Tablespoons whole milk
2 teaspoons vanilla extract


First make the doughnuts by sifting together the flour, baking soda, cinnamon and salt into a bowl. Set aside.
In a separate bowl, whisk together the sugar, sour cream, egg and butter.
Add the flour mixture in batches to the sour cream mixture, folding it in with a spatula until fully incorporated into a smooth dough. Cover the bowl with plastic wrap and refrigerate the batter for 20 minutes.
Roll the dough out onto a lightly floured surface until it is approximately ½-inch thick.
Use a cookie cutter to cut out doughnuts that are 2½ inches in diameter. Re-roll scrap dough until all doughnuts have been cut out. Optional: Reserve the centers of each doughnut to make doughnut holes.
Prior to frying the doughnuts, prepare the sugar glaze by combining the sifted sugar, whole milk and vanilla extract in a small bowl.
When ready to fry doughnuts, heat at least 2 inches of vegetable oil in a heavy-bottomed pot until it reaches 360ºF.
Fry the doughnuts and doughnut holes in batches until they are golden brown.
Using a slotted spoon or spider, transfer the doughnuts to a cooling rack to drain. Let them cool just slightly before dipping them in the prepared glaze.
via here

Look Of The Day

A beautiful green dress from No.12 Pre-Fall collection. 

Thursday, January 26, 2012

L'Hotel de Vendome, Paris

Every afternoon at L'Hôtel de Vendôme superior gourmet coffee varieties are served according to the expertise of France’s Best Roaster of 2011, Antoine Netien, and Tom Clark, owners of Paris’s high-profile Coutume Café, and importers and roasters of vintage coffees. 

Quote Of The Day

Wednesday, January 25, 2012

The Perfect Schnitzel

Ingredients for 6–8 servings
For the marinade:
  • 2 eggs, lightly beaten
  • 2 heaping tablespoons of good quality mustard
  • 3–4 garlic cloves, smashed
  • fresh ground pepper
  • 2 pounds boneless chicken breast, very thinly pounded
For frying:
  • 1 1/2 cups unseasoned bread crumbs
  • 1 1/2 cups panko bread crumbs
  • fresh ground pepper and sea salt
  • canola oil
For serving:
  • 3–4 lemons, halved
  • Good quality mustard (optional)

1. Combine eggs, mustard, garlic and pepper in a large bowl. Add the chicken and mix until the chicken is completely coated. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
2. Remove the chicken from the refrigerator and let sit at room temperature for 20 minutes. Meanwhile, in a shallow bowl, mix together the unseasoned bread crumbs and panko bread crumbs. Season with fresh ground pepper and sea salt.
3. Dredge chicken breasts in bread crumbs, patting slightly to help them stick.
4. Pour oil into a medium skillet to about 1 1/2 inches high. Heat oil on high heat until very hot and add chicken breasts, adding just two to three at a time (depending on their size). Do not overcrowd them in the pan. Reduce heat to medium and fry until golden brown on each side and chicken is completely cooked through. Repeat with remaining chicken.
5. Remove chicken from pan with a slotted spoon and place on a serving plate lined with paper towels, until all chicken is fried.
6. Serve immediately with a lemon half and mustard.


'Reflections' is a series of photographs by New York-based fine art photographer Ira Fox. Shot through the reflections seen in puddles on their ground, they show shadows of passers-by as they cross paths with Fox on a rainy day.

Tie-dye, Python, Florals . . .

From Elizabeth and James spring 2012 , click here.

360 Party Hub Grill Fryer

Blacktop 360 Party Hub Grill Fryer allows all party fellas to cook their favorite food such as; burgers, French fries, meat and fish etc around it without waiting. The Blacktop offers cutting board, deep-frying, warming plate, grill and skillet to give you all-in-one solution. It's portable, light-weight and need no assembly. Buy it here

Sunday, January 22, 2012

Amazing !

Mimi Crayon Candles

An Eco-friendly packaging concept for birthday crayon-candles, more info here

A Magical Room

The "Twilight Room" by Kendall Wilkinson is so inspirational ! The room is Calming yet stimulating . My favorites are the hanging pergola lounge and the infinity mirror wall ... Very creative!

Ever feel like you ate too much?

Girl Scout Cookies

Pamela Michelle Johnson's paintings of comfort foods in excess manage to both entice and repel. In this age of gluttony and great hunger, Johnson highlights our artificially flavored lifestyle. She feeds up this visual feast on huge canvases: the dimensions of these paintings are 54" x 68" and 60" x 64". 

Quote Of The Day

Saturday, January 21, 2012

Great Ideas

Guacamole Bruschetta


½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper


Preheat the oven to 400ºF.
Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.
Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
Brush the tops of the garlic-rubbed toasts with olive oil and set aside.
In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.
Spoon a portion of the mixture onto each of the garlic toasts and serve.

via here
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