I’d forgotten about this…I took it a while ago while I was shopping downtown. I’m a sucker for a good DJ; hey, they’re hard to find.
This beautiful luxury villa in Mallorca, Spain was designed by London interior designer Julia Palmer. I love the clean, neutral color scheme but I’m most taken with relationship between the indoor and outdoor spaces; the grand windows (and view!), the endless stream of natural light, and the patio seating and dining areas. I’ll be day dreaming of this for at least a while….
[via DigsDigs, click through for more images]
Filed under: Art and Design
Check out this beautiful folded paper art by Simon Schubert. I’m not sure if the technique is folding or rubbing, but whatever the method, the final pieces are great. The scale and the depth are unbelievable, just look at the hallway and the staircase.
Since baba ganoush is one of my favorite dishes I figured I might as well learn how to make it for myself. It’s a mess to make and not very pretty; the pictures could be classified as borderline offensive, but trust me, it’s worth every eggplant seed you’ll have stuck to your arms.
The grilling worked well, but perhaps a little messier since I decided to half each eggplant and cram all six of them on the griddle. I think next time I’ll just roast them whole in the oven. The recipe below will be what I’ll use next time, since the halving wasn’t the best method. It’s from The Pioneer Woman and she has a great step by step guide that I wish I had when I made my version. (She’s awesome, so I should’ve known to check her place. Please click through to catch up with her!)
Adapted from The Pioneer Woman Cooks
(Serves 8-10 as an appetizer/side)
– 3 whole eggplants, roasted
– 3 tablespoons of tahini
– 6 cloves garlic, chopped
– 1/4 cup fresh lemon juice
– 3 tablespoons extra virgin olive oil
– 1/4 cup fresh parsley, finely chopped
– salt and to taste
Pierce the skin of each eggplant several times with the tines of a fork.
On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes. Set them aside to cool slightly.
When cool, peel off the skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.)
Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.
Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Don’t undersalt!
Serve with pita triangles, baguette slices, chips, crusty French bread…or with a spoon.
Note: In my method I used a food processor, but was sure not to overprocess so there was still enough texture from the eggplant.
I know not everyone is on the socks and heels bandwagon, but I’ve always loved it, and this picture is no exception.
[via Stockholm Street Style]
Another fabulous Google home page today! A real working version of Pac-Man to celebrate his 30th anniversary! Just press the Insert Coin button and use your arrows to move. AWESOME!
Filed under: Nostalgia
I haven’t done a ‘Happy Friday’ post in a while. Even though weekends have kind of a different meaning for me lately, I still get really excited. This weekend I’m heading up to Seattle for a wedding and some time with the family. Lots of eating adventures planned too.
What about you? Any sexy plans?
Check out this footage, shown in movie theaters, introducing the rotary telephone. Crazy!