Thursday, 27 September 2012

Nancy Reagan on Mr. T’s Lap, 1983.
All the best things happened in 1983.

Source retronaut
Be clean, work hard, be healthy, be happy, be free.

--Patti Smith.

Found here

WOW Human beings are brilliant.....
Source retronaut

The Topkapi Scroll

The Topkapi Scroll, a fifteenth century Timurid pattern book, is one of the few surviving documents to shed light on the conceptualization, theory, and practice of design in the pre-modern Islamic world.
Be clean, work hard, be healthy, be happy, be free.

--Patti Smith.

Wednesday, 26 September 2012

Jacques Mayol

Jacques Mayol was the holder of many world records in free diving.  He was the first free diver to descend to 100 meters (330 ft) (November 23, 1976), and descended to 105 meters when he was 56 years old...guess what, he was a yogi!

The film The Big Blue, directed by Luc Besson in 1988, was inspired by his life story (and the life story of the Italian diver Enzo Maiorca). It's brilliant, I highly recommend it!

images from here

Tuesday, 25 September 2012

The Man of Letters or Pierrot’s Alphabet (1794), part of the essential history of graphic design. found via Explore


Found via Explore

from here

image from silver lining


Three good things on a plate...Scallops, peas, spring onions.
Love this as a starter, snack or light lunch.

Serves 4

1 large bunch of spring onions (150–200g)
100g peas – either frozen petits pois or very fresh baby peas
2 tbsp olive oil
12 scallops, cleaned, with corals attached if you like
A knob of butter
1 garlic clove, very finely chopped or grated
A squeeze of lemon juice
Sea salt and freshly ground black pepper

Trim the spring onions and remove the outer skin. Cut into 5mm–1cm slices, on an angle.
For frozen petits pois, put them into a sieve and pour a mug of boiling water over them.

Heat a tablespoon of olive oil in a heavy-based frying pan over a medium-low heat. Add the spring onions and let them sweat gently for about 5 minutes, until soft. Add the peas and toss for a minute or two. Season with salt and pepper, remove from the pan and set aside.

Wipe the pan with kitchen paper. Add another tablespoon of oil and turn the heat up high. Season the scallops and add when the pan is very hot– they should sizzle when they hit the pan. Leave them for about 1 minute, then carefully turn one over: if golden brown, flip all the scallops over and cook until caramelised on the other side.

Reduce the heat to medium-low and return the peas and spring onions to the pan, along with the butter and garlic.

Toss, take off the heat, add a squeeze of lemon, then transfer to warm plates and serve.

Recipe from Hugh Fernley-Whittingstall's book Three Good Things
Found via The Guardian
image by Simon Wheeler 

Monday, 24 September 2012


Beautifully simple jewellery form BRVTVSTop image from here

yes! found here

David Shrigley

Brilliant buttons! Found here
from here

: ) David Shrigley

Beatrice Oettinger

Beatrice Oettinger

from here and here

found here

Mayken Craenen

Mayken Craenen