Monday, October 17, 2011
Sunday, October 16, 2011
Beta 5
Love the classic design and packaging for Beta 5 chocolates, by Glasfurd & Walker.
The name comes from the form-5 beta crystal structure which is the most stable form of cocoa butter crystallization, formed through the controlled melting, and subsequent cooling (tempering) of liquid chocolate.
As a result, the identity reflects this approach to the chocolate making process – a careful blend of science and craftsmanship.
The packaging design was a carefully considered and executed aspect of the brand development. Understated and refined, the packaging doesn’t distract from beauty and vibrancy of the products inside them which are an exciting discovery.”
As a result, the identity reflects this approach to the chocolate making process – a careful blend of science and craftsmanship.
The packaging design was a carefully considered and executed aspect of the brand development. Understated and refined, the packaging doesn’t distract from beauty and vibrancy of the products inside them which are an exciting discovery.”
Residence in Belo Horizonte
A beautiful modern home in Belo Horizonte, Brazil by Anastasia Architects
Project Description from the architects :
The 370 square meters residence distributed in two levels is situated in a manly residential neighborhood in the city of Belo Horizonte – Brazil – on a 450 square meters flat site. The architectural approach seeks to privilege the maximum integration of external and internal areas, mixing up their boundaries, and, then amplifying the feeling of wideness.
The 370 square meters residence distributed in two levels is situated in a manly residential neighborhood in the city of Belo Horizonte – Brazil – on a 450 square meters flat site. The architectural approach seeks to privilege the maximum integration of external and internal areas, mixing up their boundaries, and, then amplifying the feeling of wideness.
Due to the reduced size of the site, residual and crossing spaces were practically left out (for example, there is no entrance hall, in behalf of a visual permeability with the entrance garden, achieved through large pivotal doors in the facade).
The floor plan is rectangular and compact, stretching till the site’s sidelines. The rooms are illuminated by large doors front and back facades and also by matted glass locking (u-glass that acts as a good thermal insulation due to the existence of an air layer between the glass sheets) between the lagged cover labs. A glass cover over a concrete pergola complements the illumination through an indoor garden. Therefore, the house is flooded by zenithal and indirect natural light that besides avoiding artificial lighting during the day, also avoids excessive heat from direct sunlight. The prevailing wind comes from the street, thus the entering doors work as regulators of wind speed. Totally opened in the summer, praise cross ventilation, or closed in the winter, or even semi opened if little ventilation is desired.
Great design with such a small space!!
Thursday, October 13, 2011
When French Toast Met Pancake and Fell In Love . . .
Serving 6
Ingredients:
Ingredients:
- 4 whole Large Eggs
- 1 cup All-purpose Flour
- 1 cup Milk
- 1 Tablespoon Brown Sugar
- 2 Tablespoons Vegetable Oil
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Salt
- 1 teaspoon Vanilla (optional)
- ½ teaspoons Cinnamon, Optional
- 12 slices Bread (suggestion: use brioche because you want something thick and hearty to stand up to the heavier batter. It will work beautifully.
Preperation Instructions:
Beat eggs until fluffy. Beat in remaining ingredients (except bread) starting with milk, baking powder,vegetable oil, Vanila extract, brown sugar, flour and cinnamon( Secret alert: you can add a little more vanilla and cinnamon).Heat a griddle over medium high heat until a drop of water skitters across the pan. Dip one slice of bread at a time in the batter until it is completely covered. Place on the griddle and cook until brown on one side. Then, flip and brown the other side. You will know the bread is ready to flip in the same way you know pancakes are ready: the edges look dry and bubbles have formed in the batter along the crust. Slather with butter and drizzle on some maple syrup.
via here
via here
Backstage Beauty get inspired!
Checking out backstage images for the latest hair and beauty trends is something I always do. It always inspires me. I Love how each designer comes out with their final looks for the season some simple, some creatively beautiful and of course some are just downright crazy. but ultimately, everyone always rocks.
Wing Clips
Give everything in your closet or home a set of angel wings! These cute clips can be used as clothes pins, or to attach clothes to wire hangers that usually stretch out some clothes, these clips will hold the clothes to the hanger without stretching them. Buy it here
Wednesday, October 12, 2011
Mudslide & Brownie Trifle
Mudslide and Brownie Trifles
Serves 7-8 (in 6.5oz glasses)
Chocolate Pudding
- 1/3 cup cornstarch
- 1/2 cup granulated sugar
- Pinch of salt
- 3.5 cups cold whole milk
- 3/4 cups dark chocolate, chopped
- 1 tablespoon vanilla extract
Instructions:
1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add vanilla and stir to combine.
Vanilla Pudding with Bailey’s Irish Cream Layer
- 1/3 cup plus 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- Pinch of salt
- 3 cups cold whole milk
- 1/2 cup plus 4 tablespoons of Bailey’s Irish Cream
- 2 tablespoon vanilla extract
Instructions:
- Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Bailey’s Irish Cream stir to combine. Add vanilla and stir to combine.
Brownie and Almond Layer
- 1 1/2 cup of crushed brownie crumb
- 3/4 cup of finely chopped almonds
Assembly:
- Fill pastry bags with each flavor of pudding.
- Pipe a chocolate layer onto bottom of glass.
- Sprinkle crushed brownie and finely chopped roasted almonds on top of chocolate layer.
- Pipe vanilla pudding on top of brownie and almond layer.
- Continue layering by repeating steps 2-4.
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