Lace Modelbochs

Lace Modelbuchs

wow- bookmark

http://saintstigersloversart.tumblr.com/

Robyn Cumming: Photographer

http://www.robyncumming.com/main.html

http://bibliodyssey.blogspot.com/2007/02/galvanizing-aldini.html - awesome!

Pecay

Pecay

jumpies and crawlies

this makes me what to block print!

oh how i love the inside parts

squid!

i heart the net!

dream studio

oh, oh, oh- now showing my oh-face!

largest freely available archive of online books about religion, mythology, folklore and the esoteric on the Internet.

another great link to a fantastic library of images

Oladios

ah... the rebirth of photo

go to the link! her images are protected... so i can't post them... go go now!

wow

yipee- something to do during class

http://lesailes.hermes.com/datas/modules/US/135_1219325062617/shared/pdf/kelly_papier.pdf

http://designfreebies.blogspot.com/

note to self

note to self

Never too early to start planning for the Day of the Dead

love Lib. of Congress

Pie



Lib of Congres Digital colletions

Rare Collection

omg- here we go!

Lavender and Chocolate marry perfectly in these Truffles

Melt one bar (9oz) of Slave Free chocolate on a double broiler or in a chocolate temperer.

Meanwhile infuse ½ cup of heavy cream or milk with cardamom pods (or try earl grey tea leaves, lapsang(!) lavender buds, cinnamon, cloves, peppermint leaves, the list is endless the flavors that you can create. Infuse for at least an hour and then strain the bits out.

Stir melted chocolate and milk or cream all together (at first it will look weird, but keep stirring until its shiny) and let it harden for 2 hours or more. (Go off and do another craft project: make an old coat into slippers, baby legwarmers, etc) When hardened use a teaspoon to scoop them out and roll into balls quickly in your hand and then roll in cocoa powder. Lick palms and store in the fridge until rock hard and then try not to eat them all before you can give them away.
truffles

Yum

Chocolate Tarte:


if you already have a pie crust this can be the easiest dessert to impress your friends and family. my chef friends all swoon over it. it's only chocolate, cream and one egg.

if you want to make a crust, you can do this rustic farmers crust with leaf lard and I swear you'll love it!

my pie crust:
2 teas white vinegar into
1/4 cup water chilled, put in the freezer for a bit

a stick of butter, cold and cut into pieces
2 Tbsp of leaf lard, cold (use butter or duck fat or something else if you dont have leaf lard-- but try to find some because it makes pie crusts flakey and delicate like no other)

(about) 2 cups of flour, pinch of salt, baking powder, 3 Tbsp sugar, mix and put in freezer for 20 minutes

cut lard and butter into flour mix with a pastry cutter, until the fats are pea sized its important for them to be really cold. then add water mix and form into a ball, add more water or flour if necessary. roll into a ball, press down into hockey puck form and put in fridge for an hour. do this, it needs to be cold. dont work the dough too much.

roll out onto floured surface when ready to use. its rustic, not shiny and perfect like other pie doughs. lay into a pie pan (i fold my dough in half and then in quarters to make it go into the pie pan easier)

bake pie crust for 15 minutes first, by itself

(Leaf lard is available by mail order and there are some shops in nyc that sell it and flying pigs farms, but for the most part you have to know someone with pigs who is willing to part with it!)

For the filling.... melt a bar of baking chocolate (200g) and stir in some heavy whipping cream, like a cup or you can use milk instead. beat until its shiny then add an egg and thoroughly mix. I bake the pie shell by itself for 10-15 minutes while i make the chocolate filling, then pour in the chocolate filing and bake for another 15 minutes, all at 350F

www.designspongeonline.com/2008/07/diy-project-ashleys-picture-frame-tray.html#more-10322

'nuff said

Loves me some design Sponge

for all my new babies in the family! :)

Cute Hair - Looking for a new style

self gratification

Good thing the husband works at a print shop! rasterbation here we come... no pun intended.

Saucy!

I've been in a law firm too long

my search has landed me on the relm of gender and the judicial system

Harvard Law School Library

Always knew I was a Harvard girl! and this just confirms it- for the sake of fairness- i should check out the Yale Library for goodies!

Father Leo Hayes Collection

Maybe one day someone will think that my collection is this interesting. :)

In particular the religion section.

Now this is my kind of Nutcracker!

Thanks Ebay!

Lipstick and Nail Polish

Pretty amazing documentation from the Library of Congress. This set covers share cropping-fighter plane assembly - and the colors are amazing.

Summer Reading List

This summer I've been reading nothing but martha magazines and some comic memoriors - looking forward to getting back to some meatier readings.
this should be a good appitizer.

Cutique.com - another weakness

Cutique.com outlet to the handmade!



Weak...




Getting Weaker...

Honey-Do list

http://www.notmartha.org/tomake/shoerack/

Not Martha - my hero

Things I learned along the way. I read in someone elses experience that if you make the treats ahead of time and leave them at room temperature, the fruit roll ups can melt and become gooey. I made a few for a test run and left them in the fridge overnight, and while the fruit roll up didn't actually melt it become more sticky and not as fun to eat. So, make these the day of and store them in the fridge. Shavings of dried mango or papaya can serve as slices of pickled ginger.

I could only find green fruit roll ups with punch out faces in them, it still worked ok. But, here is a recipe for apricot fruit leather, I'm sure adding a little food coloring would make a nice murky green. The fruit roll ups stick nicely to themselves, and stretch if they don't quite reach all the way around a twinkie slice.

How do they taste? Not the greatest really, you'll want to pick the components apart. But look how darn cute they are!

I found myself wondering what results you could get from dipping fruit in chocolate and slicing it -- bananas, kiwi, strawberries. They all seem like they could make an interesting fruit sushi dessert.



There is a bunch of great faux sushi stuff I came across in my searches:
Pictures of candy sushi on Flickr rolled and the swedish fish variation.


Nicole makes the sushi cupcakes, and talks about some alternatives for dipping sauces -- chocolate and green marshmallow, promising.


Recipe for crispy candy sushi snacks involving wrapping rice krispie treats around candy, very cute.


Recipe from USA Rice for sweet coconut candy sushi, also uses candied ginger. Includes variation using chocolate and strawberries.


Another rice krispie treat candy sushi recipe.


Making candy sushi at Casa Walsh, they used that fruit by the foot stuff to wrap.


Boing Boing did a whole thing on the twinkie sushi and it came around to this savory twinkie recipe involving goat cheese and polenta (no actual twinkies are involved.


Version of the candy sushi using m&ms and coconut.


Sushi cupcakes using gummy sharks and the clever use of jelly bellys as roe.


The simplicity of this Hostess sushi project is lovely, presented in Engrish. The zingers and snowballs as nigri are clever.


Ljc made dessert sushi for her post-wedding party, so pretty. She mentioned using Swiss cake rolls as well, and it looks like coconut rolled zingers?


Edith Meyer sent me a link to this entirely different take on dessert sushi, Very Special Sushi using soy wrappers and sweet rice wrapped around fruit fillings, everything edible down to the chopsticks. Beautiful.


Weird Sushi has a clever use of candy to mimic roe. Note the sliced gummy worms, whipped cream (?) wasabi and mango ginger slices. You can click the pictures to get more and more closer looks.


The chocolate sushi at Koo-Ki Sushi is amazingly detailed right down to the condiments.


Some incredible examples of candy sushi in these photos at Flickr, by ozdema2.


Non-pareilles as roe in this very detailed candy sushi.


Some amazing ice cream sushi treats from the Haagen-Dazs Premier Lounge in Tokyo.


Acres of awesome candy sushi over at Evil Mad Scientist Laboratories.

Nina Nina Nina oh how I want to sing like ya

From wikipedia:
On May 13, 1939, Herbert Halpert made a series of field recordings in Byhalia, MS, including several with the family of Walter and Mary Shipp.

Walter, a sharecropper and minister, and Mary, a choir director, had 14 children, several of whom participated in the archival project, but the couple's two daughters, Katherine and Christine, then 19 and 20 years old, were the real standouts, delivering several rope-skipping rhymes and rhythms that still have an intimate and haunting power all these years later, particularly the eerie and mysterious fragment called "Sea Lion Woman."

The lyrics of this song for keeping time are simple enough, mostly about drinking coffee and drinking tea, but there's an ominous, edgy, and unsaid eeriness about it that moves beyond words and meaning. The lyric has been given several variant titles over the years, including "Sea Lion Woman," "See Lyin' Woman," "C-Line Woman," "See-Lye Woman," "See Line Woman" (this is the title used by Nina Simone for her version), and "She Lyin' Woman," all of which only adds to the enigmatic nature of the recording that the Shipp sisters made that day.

Greg Hale Jones looped the original field recording of the song to lengthen it, added electronically enhanced ambience, and placed two versions of the modernized version (still containing Katherine and Christine's vocals) on The General's Daughter soundtrack in 1999. The end result was spooky and atmospheric, but then so was the original, which continues to fascinate anyone who hears it.

erica find

http://retrorenovation.com/

lourve vintage !

you know... because all girls bathe in barrels of bubbles while chatting on the phone - Pink is for girls and Fags!