Thursday, March 17, 2011

shared dreaming and rattling tables

So I came across this simple yet beautiful representation of breakfast, of both the food and the act of eating, which led me to ... the shaking coffee mug on a cafe table in the shared dreaming clip from the movie Inception ...

which I happened to PAINT last week for class!

picture via simply breakfast

Saturday, March 12, 2011


{ricotta cheesecake with strawberry coulis}

{caramelized banana and fig oatmeal !!!!!!!!! }

Tuesday, March 8, 2011

quilling - a new type of art I'd love to try!

"The art of quilling first became popular during the Renaissance, when nuns and monks would use it to roll gold-gilded paper and decorate religious objects, as an alternative to the expensive gold filigree. Later, during the 18th and 19th centuries, it became a favorite pass-time of English ladies who created wonderful decorations for their furniture and candles, through quilling.
Basically, the quilling process consists of cutting strips of paper, and rolling them with a special tool. It sounds simple enough, but special skill is required to create more advanced shapes like marquises, arrowheads or holly leaves. All through the years, the art of quilling has remained almost unchanged, but new specialty supplies now allow quilling masters to create anything from detailed 3-D figures to wall-sized museum installations."

via oddity central

Sunday, March 6, 2011

risotto rice pudding topped with sauteed pineapple - craving this right now!!

I am 'working' at the library right now...but all I can think of is this fantastic-looking rice pudding and pineapple combination!

Risotto rice pudding

½ cup Arborio (risotto) rice
8 cups whole milk
½ cup sugar
1 vanilla bean, split in half lengthwise
¼ tsp. ground cinnamon
¼ tsp. salt
2 large egg yolks
1 cup heavy cream
2 tsp. pure vanilla extract
~ Freshly grated nutmeg (optional)

Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine. Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.
Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be very soupy, which is what you want. (As the pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick, stodgy lump without the unctuous creaminess of a great rice pudding.)
In a bowl, whisk the egg yolks and cream together and stir into the rice pudding. Continue cooking the pudding over medium-low heat for about 2 to 3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy. Remove from the heat and stir in the vanilla. Grate a little nutmeg, if you like, into the pudding. Remove the vanilla pod.
Pour the pudding into a serving bowl or individual serving dishes and press plastic wrap over the surface to prevent a skin from forming. Refrigerate until cold, about 2 to 3 hours. Serve cold.

via bourbonnatrixbakes