What can I say? I’m a sucker for monochromatic landscapes.
by Misha De Ridder via BOOOOOOOM!
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Author: Rebecca Healy
My goal is to help you find meaningful work, enjoy the heck out of it, and earn more money.
Great furniture pieces from Studio Ziben in Berlin. I love that the weirdness in each of these pieces isn’t overwhelming, but adds a beautifully fun character to the modern designs and classic lines. Much of the time, designers who try to pull off this kind of work go over the top and you wouldn’t actually want to live with the pieces. But these, can’t you you just imagine looking over each day at your cabinet and giving a little smile?
PS – The first piece is called, “Monkey.”
via decor 8.
“A year from now, I could go away, and people might say, ‘Gosh, what ever happened to that girl who never wore pants?’ But how wonderfully memorable 30 years from now, when they say, ‘Do you remember Gaga and her bubbles?’ Because, for a minute, everybody in that room will forget every sad, painful thing in their lives, and they’ll just live in my bubble world.”
– Lady Gaga in New York Magazine (via Nisha Chittal)
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Rock, Paper, Mineral
I’m kind of liking these rock mineral paintings by Carly Waito. Remember when you used to collect these from the rock shop?
via BOOOOOOOM!
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Baked Kale Chips
I’ve been eating a lot of potato chips lately, and while carrots are a good replacement for the crunch, I still want something salty! When I saw this recipe, I was anxious to try it even though I don’t think I’ve ever had kale before (maybe just in soup).
I was skeptical until it started smelling really good halfway through the baking time… then when they were finished, I popped one in my mouth, and delicious! You don’t need too much salt or oil to make it yummy.
Baked Kale Chips
Adapted from Smitten Kitchen.
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with a small amount of olive oil in a bowl then sprinkle with a little salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool. Best when eaten warm.
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The feeling of the Midwest
These photos from Peter Baker are from Michigan, but they could easily be in Wisconsin or Illinois too, don’t you think? They remind me a lot of walking around campus housing or driving just past the city.
So glad Winter is ending…
via BOOOOOOOM!
Frank Chimero answers the question with a print from Jenny Holzer. I used to study Holzer in high school. If you don’t know her, go check her out.
The proportion, placement and pattern in this spacious, art-filled house on the West Side Highway are gorgeous. Owners and designers Robert and Cortney Novogratz are self-taught and have a show on Bravo. I’ve never seen it, but these photos are making me want to start.
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Go Well Go Shell
Love the rainbow arrows creating movement all over these vintage Shell Oil posters dating back to 1964. The series was created by Australian designer Frank Eidlitz.
via Grain Edit via The Silver Lining via Re:collection.
I just loved this photo and Sartorialist’s description:
I love how Milanese gentlemen move like they are the star of their own film.
Such swagger. Such intrigue.
This isn’t about fashion or even style but about creating an impact on the viewer.
A visual seduction.
I’m pretty sure that’s how we should decide to dress each day – with swagger, intrigue and seduction.
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Scallops n’ Pasta
As Spring has finally pushed out the Winter blues, I’ve been turning to the gym and a lighter fare for eating. This scallops and pasta recipe is delightfully simple, and having made it a few times now, I’m discovering how easy it is to cook scallops! I chose frozen scallops because they were cheaper than fresh – takes a bit to defrost them, but worth it for the wallet!
Scallops n’ Pasta
Adapted from Tasty Kitchen Blog.
- 1 pkg Linguine
- 10 whole Giant Fresh or Frozen Sea Scallops
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 clove Garlic, Finely Diced
- 1/2 pkg of Grape or Cherry Tomatoes, Sliced in Half
- 1 cup White Wine
- 1 sprig Parsley, Finely Minced
- Just A Bit Of Freshly Squeezed Lemon Juice
- Salt And Pepper
Preparation Instructions
1. Cook the pasta in salted water per the instructions on the box. Drain and set aside.
2. In the meantime, prep all the ingredients and have them at the ready nearby. If you’re using frozen scallops, de-frost for a few hours in the refrigerator beforehand, or run under warm water. Then, use a couple of layers of paper towels and pat very dry. Move the scallops to a clean sheet of paper towel and pat dry once more. Season with salt and pepper on both sides.
3. Heat a large frying pan or saute pan over high heat. When hot, swirl in the olive oil. Add the scallops to the pan, not touching. Give each scallop ample room so that they can sear properly. Cook for 2 minutes without touching (don’t touch!) then flip and cook for another 2 minutes until cooked through. Remove to a plate.
4. Turn the heat to low. Add the butter and the garlic. Saute for just 10 seconds and then add the tomatoes.
5. Turn the heat to high and add in the white wine. Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan. Season with salt and pepper (go light on the salt … remember your pasta is lightly salted now), throw in the parsley and then add in your cooked pasta. Stir well to let the sauce coat the pasta. Serve with the scallops and additional parsley on top.