Tuesday, March 12, 2013

Photography Ideas

I'm so inspired can't wait to try there ideas!
 Pictures via here, here, here, here & here

Kim Kuyng Soo

This beautiful editorial photographed by Kim Kyung Soo for Korean Vogue in 2007.   Lovely  geometric hairstyles with the voluminous dresses by Designer Lee younghee . These photos are too enchanting and beautiful to ignore I just had to share. 

Essie's Snakeskin Collection

Essie's Snakeskin Magnetic Nail Color Collection. Create the most tempting, high-fashion snakeskin print instantly. These magnetic polishes are embedded with micro-iron spheres, which come to life by using the special included magnet that leaves a snake-like pattern on the nails.

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Monday, March 11, 2013

The Ba Baby Bottle Holder

The ba is a bottle accessory designed to assist infants and toddlers in building early independence and confidence when feeding. Its design allows for small hands to grab and hold bottles with ease. It is also a perfect soft ball toy after transitioning out of bottle feeding. Buy here

Walnut-Miso Mushroom Burgers

For the walnut-miso paste:
1/4 cup walnuts, toasted
1 tsp. miso paste

For the burgers:
Olive oil
2 shallots, chopped (about 1/3 cup)
6 oz. mushrooms (mix of cremini & shittakes), chopped into small (about 1/4 inch) pieces
Splash of soy sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Chinese five spice powder
Splash of mirin (or rice vinegar)
1/4 tsp. of honey
1 large egg, lightly beaten
1/2 cup panko (1/4 cup into the mix, 1/4 to roll the patties in)
A few teaspoons sesame seeds
6 mini slider buns (soft ones)

Topping options:
Chopped scallions
Sliced avocado
Sriracha ketchup (mix sriracha and ketchup to your desired spice level)
Wasabi mustard (again, mix in wasabi to taste)
Crush the walnuts and miso together to form a chunky paste, (using a mortar & pestle if you have one).

In a medium pan, heat a bit of olive oil. Add the shallots and let them cook down for about a minute. Add the mushrooms, a splash of soy sauce, garlic powder, onion powder and five spice powder. Stir together and let cook until the mushrooms are cooked down, about 5-8 minutes. Add a splash of mirin to deglaze the pan. Then add in the walnut-miso paste, and a small drizzle of honey, combining everything together. Remove from heat and transfer to a medium bowl. Set it aside to cool for a couple of minutes before adding the egg.

Add the egg and 1/4 cup panko, and let the mixture sit in the fridge for 15 minutes or so. While you wait, spread the remaining panko and the sesame seeds (together) on a plate.

Remove mix from fridge and form into small (approximately 3-inch) patties. Roll each into the panko. Use your hands to firmly press them into shape. This will be a messy process, it's ok if they fall apart a little. If they're falling apart too much, let the patties sit in the fridge for another 10 minutes before you cook them. This will help the egg continue to bind them together.

Wipe out the pan you were using before, and heat a few tablespoons of olive oil. Cook patties for 2-3 minutes per side.

Place each patty on a slider bun and garnish as desired (see above for topping suggestions).

Natalia Vodianova for L’Officiel Paris

Natalia Vodianova for L’Officiel Paris March. Photographed by Benoit Peverelli and styled by Alexandra Elbim

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